[
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in pan and cook onion and peppers 2-3mins till onion softens. combine salmon, breadcrumbs, chives, parsley and onion mixture in a bowl. season lightly with pepper. fold egg whites in lightly. spoon into lightly greased and lined loaf tin. bake 350f 45 mins or till firm. stand 10 mins before turning out. cut into slices to serve.","target":"cut four sheets of foil; place fillet on each sheet, slightly off center. sprinkle each with lemon juice, ginger, herbs, and salt and pepper; drizzle with olive oil. divide potatoes, peas, carrot, and zucchini among foil sheets. fold foil over to form a rectangle, and crimp all edges tightly. bake on baking sheet at 400 for 15 minutes or until fish is just cooked through; garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in pan and cook onion and peppers 2-3mins till onion softens. combine salmon, breadcrumbs, chives, parsley and onion mixture in a bowl. season lightly with pepper. fold egg whites in lightly. spoon into lightly greased and lined loaf tin. bake 350f 45 mins or till firm. stand 10 mins before turning out. cut into slices to serve.","target":"poach all fish and vegetables (baby corn and carrots need to be almost tender or the terrine might collapse when slicing to serve.). find one large or two small pound cake tins. ladle some stock onto bottom of tin to create a base layer (put in fridge to be faster). lay down spinach some from left to right and some from right to left so each slice gets some leaves and some stalks. lay down salmon strips and string beans. add stock to cover and cool in fridge for the second layer. lay down carrots and baby corns and cover with stock. chill well, cut and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in pan and cook onion and peppers 2-3mins till onion softens. combine salmon, breadcrumbs, chives, parsley and onion mixture in a bowl. season lightly with pepper. fold egg whites in lightly. spoon into lightly greased and lined loaf tin. bake 350f 45 mins or till firm. stand 10 mins before turning out. cut into slices to serve.","target":"preheat the oven to 180c\/160c fan\/gas 4. put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes drain. put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes, and asparagus around them. drizzle over the oil and season with freshly ground black pepper. bake for 15-18 mins, or until the fish flakes easily. sprinkle over the lemon zest to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a bundt cake tube pan. srinkle 1\/2 cup brown sugar in the bottom of pan. top evenly with 1\/4 cup melted butter. in bowl, combine the remaining 1\/2 cup brown sugar with the dry pudding mix and cinnamon. with lightly floured hands (i did not bother), dip each piece of dough in the remaining butter and roll in sugar and pudding mix. layer evenly in prepared pan. let rise until double in size or until dough reaches just under top rim of pan. bake in a 350f preheated oven for 35-40 minutes. turn out of pan immediately and serve warm.","target":"preheat oven to 300 degrees. in a bowl whisk egg yolk and set aside. in a saucepan, heat brown sugar, milk and cream to dissolve sugar. heat just to scalding. while cream mixture is heating, dissolve sugar and water over low heat. bring to caramel stage. off heat carefully pour hot cream into it. gently whisk mixture into yolks, stir in salt and vanilla. strain and cool. skim off any air bubbles, divide among six 6 oz ramekins. bake in water bath covered with foil. bake until just set, about 1 hour. allow pudding to cool at room temperature in the water. refrigerate for several hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a bundt cake tube pan. srinkle 1\/2 cup brown sugar in the bottom of pan. top evenly with 1\/4 cup melted butter. in bowl, combine the remaining 1\/2 cup brown sugar with the dry pudding mix and cinnamon. with lightly floured hands (i did not bother), dip each piece of dough in the remaining butter and roll in sugar and pudding mix. layer evenly in prepared pan. let rise until double in size or until dough reaches just under top rim of pan. bake in a 350f preheated oven for 35-40 minutes. turn out of pan immediately and serve warm.","target":"scald the milk until almost boiling. mix brown sugar, corn starch, salt in a bowl. gradually stir part of scalded milk into dry ingredients. stir back into remaining milk and cook over low heat until it starts to thicken up. remove from heat. stir in butter and vanilla. pour into 4 dessert dishes. keep refrigerated. can be served warm or cold. yum! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a bundt cake tube pan. srinkle 1\/2 cup brown sugar in the bottom of pan. top evenly with 1\/4 cup melted butter. in bowl, combine the remaining 1\/2 cup brown sugar with the dry pudding mix and cinnamon. with lightly floured hands (i did not bother), dip each piece of dough in the remaining butter and roll in sugar and pudding mix. layer evenly in prepared pan. let rise until double in size or until dough reaches just under top rim of pan. bake in a 350f preheated oven for 35-40 minutes. turn out of pan immediately and serve warm.","target":"place sugar, golden syrup, butter, vinegar and water in a large heavy \u2013 based saucepan and cook over a medium heat for 10 minutes or until sugar is completely dissolved. brush sugar crystals sticking to sides of pan frequently with a brush dipped in cold water. bring to the boil, without stirring, and cook until mixture reaches the hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 c on a sugar thermometer. stir in vanilla essence and pour mixture onto a buttered baking tray. set aside to cool. break into pieces and store between sheets of waxed paper in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large bowl, blend together cake mix, pudding, and poppy seeds.in seperate bowl, combine eggs, water and oil until well blended. blend dry ingredients into wet and gently stir. line muffin tins with papers.fill each cup 2\/3 full. bake in 350* oven for 20 minutes -- or toothpick test comes out clean when inserted near the center. cool 5 minutes before removing from tin. then place on wire racks to cool completely -- .","target":"preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine all ingredients and beat for 2 minutes on high speed. spray 15 regular size muffin holes with vegetable spray, or line with muffin liners. pour equal amounts of batter into muffin holes. make sure you put water into the unused muffin holes for even baking. bake at 350 for 20-25 minutes.","target":"preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 375. line muffin pan with paper muffin cups. in a large bowl, combine the baking mix, pudding, poppy seeds and lemon peel. in another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. fill muffins cups about 2\/3 full. bake for 20 to 25 minutes or until toothpick comes out clean. cool in pan for 5 minutes on a wire rack then remove and continuing cooling on wire rack. in a small bowl, combine powdered sugar and lemon juice, drizzle over muffins.","target":"preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees and grease 20 muffin cups. combine cake mix, 4 servings of pudding mix, and poppy seeds in a large bowl. combine eggs, water, and oil in another bowl until well blended. add wet ingredients to dry ingredients and stir just until blended. spoon batter into prepared muffin cups. bake 20 minutes or until a toothpick inserted in the center comes out clean. cool muffins in pans on rack for 5 minutes. remove from pan. serve warm or cool completely.","target":"preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees f. grease muffin tin or line with paper liners. mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl. in another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract. make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well. spoon batter into muffin cups. bake 20 minutes or until a toothpick inserted in the middle comes out clean. cool in pan for 5 minutes and serve warm.","target":"preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the butter in a saucepan until melted. stir in the sugar, cocoa powder, egg, vanilla, biscuits, coconut and walnuts and mix together well. spread the mixture over the base of a swiss roll tin 33x23 cm or similar. leave in the fridge while you make the filling. heat the water in a pan. add the butter, sugar and custard powder and beat all together until soft and well mixed. spread over the biscuit base and return to the fridge. melt the chocolate in a microwave or in a pan until melted. drizzle the chocolate evenly over the filling. sprinkle with the nuts and return to the fridge. when it is cool and set, cut into required number of pieces. store in an airtight container. enjoy!","target":"heat oven to 350. mix brown sugar, 1 cup butter, vanilla, egg together. stir in flour. spread in bottom of ungreased 9x13 pan. bake 20 to 22 minutes: till golden brown. melt chocolate chips with corn syrup and butter; either in microwave or on stove top. cool chocolate mixture while crust bakes. spread chocolate mixture over crust, then sprinkle with nuts. gently press nuts into chocolate. cool in refrigerator, uncovered, about 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, add the 3-1\/2 lbs. (thawed) sweetened sliced strawberries. stir in the heavy cream until blended. chill in the refrigerator 30 minutes to 1-2 hours. in serving bowls, add torn pieces of homemade, or store bought white bread. pour desired amounts of the berry mixture over each bowl of bread. note: if using your own frozen strawberries, you may need to add a bit more granulated sugar, but according to taste. do this before adding the cream. the amount of strawberries and cream added; depends upon you.","target":"preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. toss together bread cubes and cranberries; place in a 6-ounce custard cup; if doubling recipe you can use a small casserole dish. stir together milk, egg substitute, brown sugar, vanilla and cinnamon. pour over bread mixture; bake 22 to 25 minutes or until knife inserted in center comes out clean; cool slightly, serve, enjoy.","target":"preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"drain oysters and reserve the juice. examine oysters and pick out any bits of shell. return oysters to the juice and heat just until the edges curl. drain the juice into a saucepan. chop coarsely and set aside. add the next 5 ingredients to the saucepan and simmer 15-20 minutes until the veggies are softened. strain the mixture into the top part of a double boiler, pressing most of the veg mixture through strainer. add the wine to the mixture and heat to a boil. cream the butter and flour together to make a roux and whisk into the broth. cook until smooth and thickened. add oysters, cream and seasonings. just before serving add sherry and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"stock: cook stock until water is reduced to approximately 2 cups. strain stock and discard shells etc. bisque: warm stock and add two cans evaporated milk, butter, s and p. gently heat until hot but not boiling. add cooked lobster and warm through gently. serve w\/ common crackers or oyster crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"in a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute. deglaze the pan with the white wine. add the worcestershire, tabasco, and thyme and saute for another minute. deglaze the pan with the sherry. add the paprika, hot water and lobster base and combine well. stir in tomato paste and add the bay leaves. simmer for 10 minutes. whisk in heavy cream and the butter and bring to a boil. add the lobster and simmer until cooked through. serve with crusty garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"remove the meat from lobster shell. dice body meat. chop claw and tail meat fine. add broth to body bones and tough ends of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes. drain, reserve liquid. heat butter, add flour and seasoning, and gradually the liquid. scald milk and stir in gradually. add lobster meat and cook slowly for 5 minutes,. add cream and serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"coarsely chop lobster meat. in a heavy kettle (about 6-quart) melt butter over low heat. stir in lobster meat and reserved liquid. sweat, covered, over low heat, stirring occasionally, for about 25 minutes. stir in flour, salt and cayenne. cook over low heat, stirring constantly, for 10 minutes. in a large saucepan, heat half-and-half until it \"smiles\" (barely simmers). do not let it boil. add half-and-half and sherry to the lobster mixture. cook, stirring, at a bare simmer for 10 minutes. (do not boil). serve hot. note that bisque may be made 2 days ahead before being chilled and covered. reheat bisque over low heat, stirring until hot. (do not boil)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"in soup pot, saute celery, onions, garlic cloves, and carrots in small amount of unsalted butter for 5 minutes. meanwhile, in a small saucepan, bring oysters, pinch of salt, pepper, and 1\/2 cup water to a boil. remove any scum that forms on top. now add oysters with water to the sauteed vegetables. stir to blend together. pour in the warmed cream and bring just to a boil. add the whipped cream slowly. add worcester sauce to taste. stir to blend. put in serving bowls. add a couple of frozen butter cubes to each bowl. stir and garnish with fresh chopped parsley. serve with small crisp crackers of your choice. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. make a white sauce of the strained milk\/crumb mixture and the flour and butter. chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. simmer for 20-30 minutes: strain. combine with the white sauce. season with salt and pepper to taste and serve.","target":"in a sauté pan heat a little oil over med-high heat and sauté shallots, leeks, and garlic for one minute with 4 tablespoons butter. deglaze the pan with the white wine. add the worcestershire, hot sauce, and thyme and sauté for another minute. deglaze the pan with the brandy. add the paprika, hot water and lobster base and combine well. stir in tomato paste and add the bay leaves. simmer for 10 minutes. whisk in heavy cream and the butter and bring to a boil. salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp. (over-cooking the shrimp will turn it rubbery.) remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. drain the shrimp. cut each piece of shrimp in half, or into inch-long pieces. place shrimp in a glass or ceramic bowl. mix in the lime and lemon juice. cover and refrigerate for a half hour. mix in the chopped red onion and serrano chile. refrigerate an additional half hour. right before serving, add the cilantro, cucumber, and avocado. using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.","target":"clean and rinse fish. pat dry with clean cloth. remove skin and bones. shred. shell and devein any seafood that would require it. place all seafood in casserole dish. cover in lime juice. refrigerate 2 hours. stir. refrigerate 2 hours. drain lime juice. mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. stir tomato mixture into fish, coating completely. refrigerate 3 hours. bring to room temp before serving (about 15 minutes). garnish with lime wedges. variation: use lemon instead of lime juice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 2-3 filets of rock cod - cut into very small pieces (set aside). 4 lemons and 2 limes, squeeze out all the juice, and remove seeds. add sea salt to citrus. combine diced fish with the citrus and salt. refrigerate for 8 - 10 hours. dice up cilantro, yellow onion, red onion, anaheim chili, red pepper, garlic, tomatoes very small. set aside in refrigerator. drain liquid from fish and combine diced veggies with fish. toss with olive oil. serve with authentic mexican salted tortilla chips garnish with lime wedges and cilantro sprigs.","target":"clean and rinse fish. pat dry with clean cloth. remove skin and bones. shred. shell and devein any seafood that would require it. place all seafood in casserole dish. cover in lime juice. refrigerate 2 hours. stir. refrigerate 2 hours. drain lime juice. mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. stir tomato mixture into fish, coating completely. refrigerate 3 hours. bring to room temp before serving (about 15 minutes). garnish with lime wedges. variation: use lemon instead of lime juice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: gently pry clam shells open and cut out meat; dice meat into 1\/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl. dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine. cover, and refrigerate 3 hours. after marinating, season the clam mixture with salt to taste. serve with tortilla chips or drain well and serve piled on individual chips like a canape.","target":"clean and rinse fish. pat dry with clean cloth. remove skin and bones. shred. shell and devein any seafood that would require it. place all seafood in casserole dish. cover in lime juice. refrigerate 2 hours. stir. refrigerate 2 hours. drain lime juice. mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. stir tomato mixture into fish, coating completely. refrigerate 3 hours. bring to room temp before serving (about 15 minutes). garnish with lime wedges. variation: use lemon instead of lime juice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter the rye bread on one side like for a grilled cheese sandwich. place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese. top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side. flip over and brown the other side until the cheese has melted. serve the french dressing either on the side or open the sandwich's and put as much as you like on. you can put as much or as little of the beef, cheese and sauerkraut as you like","target":"in large salad bowl, put 4 cups lettuce. combine all ingredients, except rice chex and last 1\/2 lettuce. spread 1\/2 mixture over lettuce in bowl. put 1 cup rice chex over mixture. add last 1\/2 mixture. top with last 1\/2 lettuce and 1 cup rice chex. chill for 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter the rye bread on one side like for a grilled cheese sandwich. place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese. top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side. flip over and brown the other side until the cheese has melted. serve the french dressing either on the side or open the sandwich's and put as much as you like on. you can put as much or as little of the beef, cheese and sauerkraut as you like","target":"heat oven to 400°f spray 8-inch square (2-quart) glass baking dish with cooking spray. in medium bowl, stir bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. spread 1 cup batter in baking dish. brush corned beef slices with mustard; layer on top of batter in baking dish. top evenly with cheese and sauerkraut. carefully spread remaining batter over sauerkraut. sprinkle with remaining 1 teaspoon caraway seed. bake uncovered 28 to 32 minutes or until light golden brown and center is set. let stand 5 minutes before cutting. serve with thousand island dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter the rye bread on one side like for a grilled cheese sandwich. place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese. top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side. flip over and brown the other side until the cheese has melted. serve the french dressing either on the side or open the sandwich's and put as much as you like on. you can put as much or as little of the beef, cheese and sauerkraut as you like","target":"preheat george foreman grill or other panini maker. open bun and spread bottom with mustard and top with miracle whip. stack ham slice, then 1\/6 of package of pulled pork, 2 pickle slices and slice of cheese on bottom of bun. cover with top bun and press down. put in panini maker and press down to flatten. cook until bun is browned and cheese is melty. will be pretty flat and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"in a mixer bowl, cream together sugar and butter; beat in egg and vanilla. combine flour, cinnamon, baking powder and salt. add to butter mixture. blend well. cover and refrigerate 2 hours or till firm enough to roll into balls. shape dough into small balls about 3\/4-inch in diameter. roll in cinnamon sugar to coat. set cookies 1-inch apart on lightly greased cookie sheets. bake at 350° for 10 minutes or till the edges are lightly browned. cool slightly on pans, then remove to racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"mix all ingredients (except the reserved pie filling and powdered sugar). drop by tablespoon onto a non-stick cookie sheet. bake at 350°f for 10 - 12 minutes or until done. bottoms of the cookies should not get too dark--light brown is good. let cookies cool completely. mix powdered sugar with enough lemon pie filling to make icing yellow, or do like i do and add some yellow food coloring, then spread over the cooled cookie. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 325°f. lightly grease several cookie sheets. in a mixing bowl, cream together the butter, sugar, and lemon rind until pale and fluffy add the beaten egg and lemon juice a little at a time, beating well after each addition sift the flour and the baking powder into the creamed mixture and blend together. add the milk and mix to form a soft dough pour the dough onto a lightly floured surface and divide into 5 equal pieces roll each piece into a tube and shape into an\"s\" shape place on the prepared cookie sheet and bake for 15-20 minutes. let cool on a wire rack. heavily dust with confectioner's sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"beat together the butter and sugar until light and creamy. sift in the dry ingredients and mix in the vanilla essence. make a large ball and place in the refrigerator in a plastic bag for one hour. roll into little balls (about 24). flatten slightly with a fork. bake for 15 minutes at 200°c. mix together the extra sugar and cinnamon and roll the hot cookies in this mixture. set aside to cool and store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350°f; cream sugar, lemonade mix, corn syrup, and butter together until light and fluffy; add egg whites and blend at medium speed until smooth, scraping down bowl before and after adding egg white; stir flour and baking soda together to blend, then add to creamed mixture, mixing at medium speed. spray baking sheets with pan spray (or use a silpat liner); drop dough by tablespoonfuls. bake for 8-10 minutes or until they are browned on the bottom. remove to a wire rack and cool to room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"in a small mixing bowl, cream butter and sugar together; beat in egg. in a separate bowl, combine flour, baking powder and salt. in another separate bowl, combine honey, yogurt, lemon peel and lemon extract. alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended. drop by tablespoonfuls, 2-inches apart onto greased baking sheets. bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks. for the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth. brush over the warm cookies and sprinkle with the grated lemon peel."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"sift flour, baklng powder and salt. cream shortening with sugar till fluffy; stir in egg and vanilla. blend in flour mixture. divide dough into three parts. add cherries to one part, chocolate to second part, and nuts to remaining part. line a 9\"x5\"x3\" loaf pan with waxed paper. pack cherry layer into pan first, firmly press to make smooth. do the same with remaining layers. cover with plastic wrap and chill overnight. to bake, cut loaf lengthwise into thirds; then cut crosswise into 1\/4\" slices. place on ungreased cookie sheets and bake in 400 degree oven for 8 to 10 minutes to very light brown around edges. prep time does not include overnight chilling of dough."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 400 degrees. combine all cookie ingredients in large bowl. beat at low speed, scraping bowl often, until well mixed. drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. bake for 6 to 8 minutes or until edged are lightly browned. meanwhile -- combine all glaze ingredients in small bowl; stir until smooth. frost warm cookies with glaze. sprinkle with grated lemon peel, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 375°f. if using dark or nonstick pans, only preheat to 350°f. beat 1 1\/2 cups sugar, butter, vanilla and eggs in large bowl, with mixer on medium speed till creamy. stir in flour, cream of tartar, baking soda and salt. stir in cinnamon chips and pecans. mix 2 tbs sugar and the cinnamon in a small bowl. shape dough by 1\/4 cupfuls into balls. roll in sugar\/cinnamon mixture and then place balls 3 inches apart on ungreased cookie sheet--do not flatten. bake 13-17 minutes or until they appear \"set\" or light brown. immediately remove them from sheet to rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350°f (180°c). cream together butter and sugar. mix in egg and molasses; blending well. mix flour, baking soda and cinnamon; add to creamed mixture, mixing well. drop by teaspoonfuls onto ungreased cookie sheet. bake for 10 to 12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"cream butter and sugar together. add cinnamon, salt and vanilla. fold in flour, making a stiff dough. chill 1-2 hours. preheat oven to 350. mix together the 1 cup powdered sugar and 1 teaspoon cinnamon. form dough into 1 inch balls. roll the balls in the powdered sugar mixture. bake 15-20 minutes or until slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"cookie dough: combine yolks, sugar, cream cheese, butter and vanilla. beat until smooth. add flour, salt and baking powder to creamed mixture. blend well . drop dough by teaspoonful onto greased cookie sheets. bake at 350°f for 10 minutes. frosting: mix powdered sugar and butter; gradually add lemon juice until of frosting consistency. spread frosting over cooled cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350°. grease 9 x 9 x 2 pan. sift together flour, baking powder, salt and cinammon. mix until creamy, shortening,sugar, whole egg and one egg yolk. gradually stir in flour mixture. spread in pan. beat egg white until stiff. spread over batter. sprinkle with nuts. bake 15 to 18 minutes. cool in pan and then cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"in a large mixing bowl, cream together the sugar and shortening. add the persimmon pulp and egg. set aside. sift together the flour, soda, salt, nutmeg, cinnamon, and cloves. combine dry ingredients with persimmon mixture and blend well. add raisins and nuts. drop by teaspoonfuls on cookie sheet. bake at 375 for 15 minutes. remove from cookie sheet and dip in powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"mash pulp through sieve and measure. then dissolve the soda in the pulp. sift and measure flour, spices and salt together. add small amount of flour to raisins and nuts. cream shortening and sugar together then add beaten egg. add pulp mixture and dry ingredients mix well. add nuts and raisins. drop on greased cookie sheet and bake in oven heated to 400°f for 14 minutes. cookies keep well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 425°f line 2 cookie sheets with parchment paper, or spray with cooking spray. using a food processor, finely grind 1 cup almonds with 1 tablespoon sugar. in a large bowl, beat the remaining sugar, the oil, lemon zest, and lemon juice until a soft paste forms. in a separate bowl, beat the egg whites until foamy and thick. add this to the lemon-sugar mixture and beat for 20 seconds. fold in flour, cardamom, and ground almond mixture until smooth. drop rounded tablespoons of batter onto the cookie sheets, leaving about 2 inches space between each. top each with an almond. bake until edges are lightly golden, about 10 to 12 minutes. using a spatula, immediately transfer cookies to a wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"sift flour, baking powder and soda into large bowl. beat butter and sugar. gradually add dry ingredients and lemon juice to sugar mixture. chill dough 1 hour. on floured surface, roll half of dough to 1\/8-inch thickness. cut cookies out. place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes. glaze: mix sugar and lemon juice together. once cookies have cooled, top with glaze. let set before eating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"beat butter and brown sugar together until fluffy. add eggs and vanilla; mix well. combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. stir in chopped pecans. shape dough into two long rolls about 2 inches in diameter. wrap in wax paper and chill at least 4 hours. unwrap and cut into 1\/4 inch slices; place on lightly greased cookie sheets. bake in a 350 degree oven for 8 to 10 minutes. note: dough may be frozen up to 3 months. slice dough while thawing and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350 degrees f (180 degrees c). cream together butter and sugar. mix in egg and molasses, blending well. mix flour, baking soda and cinnamon; add to creamed mixture, mixing well. drop by teaspoonfuls onto ungreased cookie sheet. bake for 10 to 12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat the oven to 350 degrees. put the flour and lemon zest into a mixing bowl and rub in the soft butter. add the sugar and bring the whole mixture together to form a stiff dough. don not add any water, however tempting. roll out the dough to about 1\/2 cm thickness and cut into shapes with a cookie cutter. place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color. remove from the oven and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 325. cream together butter and sugar. beat in egg. combine flour, salt, and baking soda in a small bowl and gradually add to butter mixture. mix in lemon extract, juice, and optional zest. stir in milk if needed. bake on baking sheets lightly coated with nonstick spray for 9-11 minutes (do not overbake). allow to cool on wire racks for about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"cream butter, 10x sugar, and vanilla. add flour and salt (sifted together). shape dough into a round; if desired wrap dough around a nut, a raisin, a dried fruit piece, or an m and m. bake at 350 degrees for 12 minutes. when slightly cooled, dip 1\/2 cookie in colored 10x sugar made into a paste with a few drops and milk and choice of food coloring -- now dip in the flaked coconut and marvel at their beauty! yield: about 30 cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"spray a nonstick frypan with veggies cooking spray and heat to medium. spray veggie cooking spray over both sides of the cod fillets; squeese 2 lemon sections over cod surfaces; sprinkle parsley, italian seasoning, salt and pepper over both sides of the cod filets. place cod into medium hot frypan, cook for about 5 minutes, carefully turn and cook a further 5 minutes or until fish flakes easily with a fork. serve hot with the other 2 lemon sections for garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350 degrees. cream the butter and sugar until smooth. add the flour, sour cream, baking soda and lemon extract and blend until smooth. divide dough in half and place each half on a piece of wax paper. roll each section into a 2 inch log and freeze until firm. remove 1 log at a time, slice dough into 1\/8 inch slices. place on ungreased cookie sheet. bake until edges are golden brown. remove from oven, cool for 1 minute, remove from pan and cool on rack. drizzle with icing if desired. for lemon icing: mix all ingredients until smooth. drizzle over cookies. let icing dry before storing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"heat oven to 400°f combine all cookie ingredients in large bowl. beat at low speed, scraping bowl often, until well mixed. drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. bake for 6 to 8 minutes or until edges are lightly browned. meanwhile, combine all glaze ingredients in small bowl; stir until smooth. frost warm cookies with glaze. sprinkle with additional lemon peel, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350 degrees. in medium bowl whisk together flour, baking soda, salt, lemon zest. in large bowl, using electric mixer, beat butter and sugar til light and fluffy. add egg, vanilla and lemon juice. beat until combined. with mixer on low, beat in flour mixture. drop dough by heaping tbsps, 1\" apart onto 2 baking sheets. bake until edges are golden, 15-20 minutes, rotating baking sheets halfway through. let cool 2 minutes on sheets, then transfer to wire rack to cool completely. spread cookies with lemon glaze and let set, about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"cream butter with sugar. beat eggs with a fork. add eggs to creamed butter and sugar. mix dry ingredients together and add to butter mixture. chill well, for several hours or overnight. roll to a thin layer and cut out with shaped cookie cutters. bake at 350f for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350ºf. bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half. add in 1\/2 cup butter and stir until melted. sift flour, baking powder and salt together in a bowl. cream remaining butter and sugar until light and fluffy. add egg and lemon butter. mix until pale, about 3 minutes. mix in vanilla. add in flour and mix well. form 1-1\/2\" balls and drop them onto cookie sheets lined with parchment paper. bake until lightly browned, 12-15 minutes. cool on rack and store in airtight container, (if they last that long!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350. in a large bowl, beat butter until creamy. add powdered sugar and mix until light and fluffy. add lemon zest and vanilla extract, beat well. add flour and cornstarch and mix well until thoroughly combined. using your hands, roll cookie dough into 1-inch balls. place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks. once cool, spread lemon frosting onto cookies. in a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. stir until well mixed. additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 400 degrees. cream butter and sugar. mix in egg, vanilla, lemon zest and lemon juice. add sifted flour, salt, baking powder. form dough on in plastic wrap in a log 2-3\" in diameter. chill. remove from fridge and slice into 1\/4\" pieces. place on greased cookie sheets. bake at 400 degrees for 8 to 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"in a large mixing bowl, beat together butter, brown sugar and sugar until fluffy. stir in eggs and maple syrup and beat for 1 more minute. in a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. beat just long enough to incorporate. stir in the bacon pieces by hand. drop by tablespoons 2 inches apart onto cookie sheets. bake at 375 degrees for 7-10 minutes, until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350 degrees. cream the butter and sugar until smooth. add the flour, sour cream, baking soda and lemon extract. blend until smooth. divide dough in half and place each half on a piece of wax paper. roll each section into a 2-inch log and freeze until firm. remove 1 log at a time and slice dough into 1\/8 inch slices. place on ungreased cookie sheet and bake until edges are golden brown (8-12 minutes, depending on your oven). cool one minute and then remove to cooling rack to cool completely. for icing: mix all ingredients until smooth. drizzle over cookies. let icing dry before storing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"melt butter add white sugar and blend it with hand mixer for few minutes. when butter colds a little, add whole egg and continue to mix for additional 3-4 minutes. than add flour, lemon juice, lemon grated rind, baking powder and salt. make a dough (you may add additional flour \u2013 it depends how much lemon juice you\u2019ve got from lemons), and when is not sticky any more, put it in refrigerator for at least 2 hours. heat the oven to 180°c thin the dough to 0,5 cm and make different shapes with mould. cover with a little brown sugar and bake 10-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"in a food processor combine the flour, sugar substitute, 3 tbsp confectioner's sugar, lemon peel and baking powder. add the margarine and pulse on and off until coarse crumbs form. add the egg and lemon juice and process just until a dough forms. form the dough into a ball and wrap it in plastic wrap. refrigerate the dough for at least an hour, or until firm. preheat the oven to 350°f coat a baking sheet with cooking spray. shape the dough into one inch balls and place them one inch apart on the prepared baking sheet. bake for 10 minutes or until the cookies are golden. remove the cookies from the baking sheet and dust them with the 1 tbsp confectioner's sugar. cool on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"grease the baking tray with a smidge of butter. sift the flour and ground cinnamon into a bowl. cut the butter into smallish pieces and add it to the flour and cinnamon. rub the mixture with your fingers until it looks crumbly. add the sugar and milk and knead the mixture into a soft ball. wrap the dough in cling film and put in fridge for 15 minutes. put the dough onto a floured surface and roll it out. use the cookie cutters to cut them into different shapes. bake the cookies for 10-15 mins until they are golden brown. leave to cool for about 20 minutes. sprinkle the cinnamon on top. enjoy! :d."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350°f mix together flour, baking soda, baking powder and salt. set aside. beat together the butter and sugar until creamy. add lemon zest, egg, vanilla and lemon juice. mix until combined. slowly blend in the dry ingredients. form into one tablespoon balls and roll in sugar. place dough balls onto cookie sheet about 2 inches apart. bake for 8-10 minutes or until cookies are lightly golden brown. let cookies cool on cookie sheet before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"in a large bowl, cream butter and confectioners' sugar until light and fluffy. beat in the lemon juice, peel, and vanilla. gradually add flour and mix well. shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. coat the bottom of a glass with cooking spray and dip in sugar. flatten cookies with glass, redipping in sugar as needed. bake at 325 for 11 to 13 minutes or until edges are lightly browned. remove to wire racks to cool. drizzle with melted vanilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting.","target":"preheat oven to 350*f. lightly grease or line one baking sheet with parchment paper. combine the flour, baking soda, cinnamon, allspice and salt. cream the butter with the sugar. beat in the egg and persimmons. add the flour mixture and mix until combined. stir in the chopped nuts and raisins. drop by teaspoonfuls, 2 inches apart onto the prepared baking sheet. bake for 12-15 minutes. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"grease bottom of 13x9x2\" baking pan. heat 1\/2 cup chocolate bits and butter in 1 quart saucepan over low heat. stir occasionally, till melted. mix bisquick, sugar, vanilla and eggs. stir in chocolate\/butter mixture; spread in pan. bake for 15 minutes. sprinkle with marshmallows, nuts and rest of chcolate bits. bake 10-15 minutes till marshmallows are light brown. cool. cut into 2\" squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"preheat oven to 350 degrees. melt and spread evenly in 13 x 9 pan. sprinkle pretzels crumbs evenly over butter. press down firmly. pour condensed milk evenly over crumb layer. top with mini marshmallows, semi sweet morsels, butterscotch chips, coconut and nuts. press topping firmly into condensed milk layer. bake for 20-30 minutes or until lightly browned\/. cool completely in pan on wire rack. cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"grease 9-inch square baking pan. electrically beat all \"crumb\" ingredients except nuts. stir in peanuts. press 2\/3 of the mixture into the baking pan. bake at 350°f for 12-17 minutes or until golden brown. spread 1\/2 cup caramel ice cream topping over baked crumb mixture. sprinkle 1\/2 cup peanuts, 1.5 cup mini marshmallows, and 1\/2 cup chocolate pieces over caramel. cover with the remaining 1\/3 of crumb mixture. return to oven and bake for 20 minutes. chill bars in refrigerator for 2-3 hours. cut into squares and keep refrigerated until served."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"in heavy saucepan, over low heat, melt chocolate chips with condensed milk and margarine. remove from heat. in large bowl \u2013 combine nuts and marshmallows \u2013 fold in chocolate mixture. spread in wax paper lined 13 x 9 inch pan. chill at least 2 hours. remove from pan and peel off wax paper. cut into squares \u2013 store covered at room temperature (won't last long anyways) or freeze in waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"sprinkle half the coconut over the base of a foil lined slice tin. top with marshmallows, white choc chips, nuts, cherries, and remaining coconut. melt chocolate, and pour evenly over mixture in slice tin. put it in the fridge until it sets, and break it into pieces to serve. it keeps really well in an airtight container in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"heat oven to 350 degrees. grease a 9 inch square baking pan. stir together chocolate chips, marshmallows and nuts; set aside. in large microwave safe bowl, place butter. microwave on high (100% power) for 1 to 1 1\/2 minutes or until melted. add sugar, vanilla and eggs, beating with spoon until well blended. add flour, cocoa, baking powder and salt; blend well. spread batter into prepared pan. bake 22 minutes. sprinkle chocolate chip mixture over top. continue baking 5 minutes or until marshmallows have softened and puffed slightly. cool completely. with wet knife, cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"lace dark chocolate, milk chocolate, copha, and butter into a microwave safe jug. microwave uncovered on high for 3 minutes or until chocolate has softened. stir slowly and sift in the cocoa. stir the chocolate until smooth, then transfer to a large mixing bowl. add the marshmallows, coconut, sultanas, pecans and 3\/4 cup of the chopped nuts. mix thoroughly. press the mixture into a slice tin, spreading it out into the corners. scatter over the remaining nuts, lightly pressing them into the chocolate. refrigerate 15 minutes or until set. remove from the slice tin and cut into small chunks to serve. dust with cocoa if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"in a large bowl, mix together butter, cocoa, and instant coffee. add brown sugar, vanilla, and eggs. mix at speed 3 for 1 minute. add flour and salt gradually. mix in chocolate chips, nuts, and marshmellows. grease a 9\/13\" pan or line with parchment paper. pour batter into pan. push into pan peanut brittle. bake at 350f for 30 minutes. note: crators are usual."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"melt 12 ounce package chocolate chips in medium saucepan over medium-low heat, stirring occasionally; cool. in mixer bowl, beat chocolate mixture, eggs and sugar. blend in flour, baking powder, salt and vanilla. spoon into greased 9x13\" baking pan. bake in a preheated 375 degree oven 25 minutes. remove from oven, sprinkle with marshmallows, pecans and remaining chocolate chips, in that order. continue baking until golden (15-20 minutes). cool. cut with knife dipped in warm water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"heat a sauce pot to medium heat. add butterscotch chips, and stir until melted. add chocolate chips, and stir until melted. add peanut butter, and stir until incorporated. add dry-roasted peanuts, and sir until incorporated. remove from heat, and stir in marshmallos. immediately pour the mixture into a 9 by 13 inch pan lined with parchment paper, and spread evely. place in the refrigerator, and allow bars to cool for a few hours or overnight before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil. after a couple of minutes, add mushrooms, snow peas, and pepper. stirfry until mushrooms start to brown, and lose most of their moisture. add chopped scallions. stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture. remove vegetables from skillet. add the remaining oil, then eggs. when eggs start to bubble around the edges, stir them with a spatula until scrambled. just before eggs are completely cooked, add vegetables and mix thoroughly. serve warm, with remaining soy sauce drizzled over top after cooking.","target":"dice onion finely. dice tomato into small pieces. fry onion in oil until it brown. (not all onions will brown, however, so be careful not to burn it!). add ginger-garlic paste and tomato and fry for about 30 seconds. add eggs and salt. turn down heat to low. scramble the eggs by stirring until desired consistency is achieved. enjoy while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes. lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result. remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.","target":"dice onion finely. dice tomato into small pieces. fry onion in oil until it brown. (not all onions will brown, however, so be careful not to burn it!). add ginger-garlic paste and tomato and fry for about 30 seconds. add eggs and salt. turn down heat to low. scramble the eggs by stirring until desired consistency is achieved. enjoy while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in small bowl, combine first 3 ingredients. spread approx 1 tbsp mixture on each bread slice. halve cheese slices cross-wise. on each of 4 bread slices, place a cheese slice, 1\/4 of corned beef, 1\/4 of sauerkraut, another cheese slice and another bread slice, mixture side down. in 12\" skillet over medium heat, in 2 tbsp hot butter\/margarine, brown sandwiches on one side. turn and cook until bread is brown and cheese is melted, adding more butter\/margarine if needed. cut each sandwich in half.","target":"heat the butter in a 2-quart saucepan over medium heat. add the pepper, if desired, onion and celery and cook until they're tender, stirring occasionally. stir the barbecue sauce and chicken in the saucepan. cook until the mixture is hot and bubbling, stirring occasionally. divide the chicken mixture among the rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in small bowl, combine first 3 ingredients. spread approx 1 tbsp mixture on each bread slice. halve cheese slices cross-wise. on each of 4 bread slices, place a cheese slice, 1\/4 of corned beef, 1\/4 of sauerkraut, another cheese slice and another bread slice, mixture side down. in 12\" skillet over medium heat, in 2 tbsp hot butter\/margarine, brown sandwiches on one side. turn and cook until bread is brown and cheese is melted, adding more butter\/margarine if needed. cut each sandwich in half.","target":"in a crock pot, dump salsa, cheddar cheese, and cream cheese (cubed so it will blend easier), and both cans of chicken (water drained). stir regularly, until melted and smooth. preheat oven to 350°f. spoon hot chicken into buns and wrap in aluminum foil. bake for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place onion and garlic in food processor. process until finely chopped. add 1\/2 cup beer, ketchup and mayonnaise. process, then add cheeses. process until smooth. for smoother consistency, add remaining beer and process. place in a container, cover, and refrigerate 1 week, to blend flavors.","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cream cheese and feta cheese. add garlic and mix. drain and chop the spinach and add to the cheese mix. line a medium bowl with plastic wrap layer half of the cream cheese mixture add the chopped red pepper in the middle to give a layered effect. finish with the rest of the cream cheese mixture. cover with plastic wrap. refrigerate at least 6 hours. to serve, invert onto plate and cover the top with the chopped almonds. serve with crackers or toasted french bread.","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a food processor, place onion, garlic, mustard, catsup, horseradish, cream cheese, 1\/3 of the cheddar and 1\/2 of the beer. process for 40 seconds. scrape down sides of bowl. add remaining beer and another 1\/3 of the cheddar. process another 60 seconds. scrape down sides again and add remaining cheese. process another 60 secnds. let \"ripen\" in the refrigerator in a covered bowl for several hours -- a couple days is better. let stand at room temperature until it reaches spreading consistency.","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: when cheese is softened, pulse the cheese, soy sauce, ginger, and sherry in a food processor until mixed and smooth. fold in green onions with a spatula. chill mixture for 30 minutes. shape into a ball and sprinkle\/coat with sesame seeds. serve on a plate surrounded by crackers, crudites, etc. if preparing ahead, bring it out about an hour before serving to soften a little.","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small mixing bowl, beat the cream cheese and mayonnaise until blended. beat in cheeses and onions. stir in pecans. spread into a plastic wrap-lined 9 inch round dish. refrigerate until set. about an hour. invert onto a serving plate; spread with preserves and serve with crackers.","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, combine cheeses, apricots, cranberries, and scallions. mix well. if making as a log or ball, shape cheese mixture using wax paper or parchment paper, and roll log\/ball in almonds (on another sheet of wax\/parchment paper) until completely coated. transfer to a pretty dish. serve with crackers. leftovers are also great on bagels!","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place onion and garlic in food processor. process until finely chopped. add 1\/2 cup beer, ketchup, and mayonnaise. process and add cheeses and process until smooth. for a smoother consistency, add remaining beer and process. refrigerate 1 week to blend flavors.","target":"in top of double boiler over boiling water, combine the cream cheese and cheddar cheese. stir until cheeses are melted and blended together. add the mayonnaise and the horseradish. turn into bowl and let stand for at least 30 minutes for flavors to blend. good served at room temperature or chilled. to store, place in a covered container and refrigerate. for dipping or spreading, fresh vegetables, melba toast or crisp crackers of your choice. will keep in refrigerator for 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"mix all of the ingredients in order. add 1\/2 t. cinnamon to batter. pour into greased tube pan. bake approx 1 hour, 15 minutes at 350. frosting: beat 1-2 lrg bricks of cream cheese with at least 1-1\/2 celsius powdered sugar til smooth and thick for frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"in small sauce pan cook poppy seed with honey and 1\/4 cup water for 5-7 minutes. cool. cream butter\/margarine and sugar until light and fluffy. add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. blend in sour cream and vanilla. sift together flour, baking soda, baking powder, and salt. gradually add poppy seed mixture to dry mixture, beating well. beat egg whites until stiff and fold into batter. pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. bake at 350 degrees for 1 hour and 15 minutes. cool in pan for 5 minutes. remove from pan and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"combine eggs, oil, sour cream, vanilla, and sugar. combine the flour, baking powder, and baking soda. add to the first mixture, mixing until combined. then add the poppy seeds,stir the batter to evenly distribute poppy seeds. bake either in 2 greased loaf pans, or a greased bundt pan. bake at 350 until a toothpick inserted in the center comes out clean. cool for 10 minutes, then invert onto wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"preheat oven to 350 degrees. combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl. combine the zest, egg, egg whites and extract in a second bowl. add the dry mixture and mix well. form the dough into 2 logs each 8-9 inches long. place logs onto a cookie sheet lined with parchment paper. bake for 30 minutes. let cool slightly and cut diagonally into 1\/2 inch slices. put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry. cool completely and store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"preheat oven to 350°f. spray two loaf pans with cooking spray. mix the first ten ingredients together until smooth. bake 1 hour and 15 minutes or until a toothpick comes out clean. mix glaze ingredients together. poke holes in loaves with toothpick and drizzle glaze over while cakes are still hot from the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan. combine poppy seeds and milk in medium bowl. stand for 1 hour. add butter, essence, sugar, eggs and sifted flour to poppy seed mixture. beat on low speed with electric mixer until combined. then beat mix on medium speed for about three minutes (until a pale colour). pour into prepared pan. bake in moderate oven (180c) for approximately 1 hour (until middle is cooked). stand for five minutes before turning onto a wire rack. (english to american flour translations). cake and pastry flour = soft flour all-purpose flour = plain flour bread flour = strong flour, hard flour self-rising flour = self-raising flour whole-wheat flour = wholemeal flour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"preheat oven to 170*c. grease and line 22 cm round cake pan. cream butter, sugar and orange zest until pale. add eggs one at a time, mixing well. sift flour and baking powder and add to butter mixture, mix to combine. fold in poppy seeds and milk. spread into prepared baking pan. bake 45 minutes or until skewer comes out clean. cool 5 minutes before turning out. dust with icing sugar to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"mix and blend all ingredients 2 minutes. bake in a greased and floured bundt pan or 2 large loaf pans. bake 40-50 minutes at 325°f (chef note: i discovered it took somewhat longer to bake. guess it depends on oven.). for glaze: in small saucepan over medium heat, stir glaze ingredients together until sugar is melted. pour over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"remove baking pan from large (1-1\/2- to 2-lb\/750 g to i kg) bread machine. add to pan (in order) water, orange rind, sugar, butter, salt, flour, poppy seeds, and cardamom (if using). sprinkle yeast over top, making sure it does not touch liquid. according to manufacturer's instructions, choose basic or regular\/light setting. when baked, immediately remove pan from machine; shake loaf from pan. let cool completely on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.","target":"preheat the oven to 170°c line muffin tin with paper cases. melt butter and orange marmalade in microwave. in large mixing bowl mix flour, poppy seeds, sugar, orange zest. in medium bowl whisk milk, eggs pour into flour mix. add melted butter-marmalade. stir with spoon until just combined. do not over mix - batter should still be lumpy. divide the mixture evenly into muffin tray. fill 3\/4 full. place 1\/2 slice of fresh orange on the top. bake for 25 minute until golden and a skewer inserted into the centre of a muffin comes out clean. leave them to cool brush with melted orange marmalade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine carrot, potato, juice, zest and salt and set aside. beat eggs and sugar until pale and light. combine with first mixture. blend in butter. place into pie shell and bake 375f about 45 to 50 minutes or set or until knife inserted in center comes out clean. cool completely before slicing.","target":"beat sugar and eggs until light and well blended. add oil, continuing to beat. combine dry ingredients and blend into egg mixture. add pumpkin and mix well. pour into well greased 9 inch tube pan. bake at 350 degrees fahrenheit for 55 minutes. let cake stand in pan 10 minutes. turn out on rack to cool. icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine bread, tomatoes and basil in large bowl. in food processor with metal blade, chop garlic and salt. add rosemary, hot pepper flakes and vinegar. add olive oil in a stream to emulsify. toss bread mixture and dressing. allow to stand for at least 20 minutes so the bread can absorb the dressing.","target":"bring a pot of water to boil. pour over the vermicelli. let it sit for a few minutes until it softens and becomes translucent. drain water and rinse with cold water. allow to drain. in a small bowl, mix the lime juice, fish sauce and sugar. microwave for 30 seconds. stir to finish dissolving the sugar. add the sesame oil. in a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. mix well to combine. taste for seasoning and correct. for a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare vegetables as descriped. cut bread into 1\/4 inch cubes and fry in nonstick pan until slightly toasted, stirring constantly. mix spices and lemon juice, stir in olive oil. mix together the bread, vegetables and the dressing. allow to marinate for 2 hours. serve.","target":"bring a pot of water to boil. pour over the vermicelli. let it sit for a few minutes until it softens and becomes translucent. drain water and rinse with cold water. allow to drain. in a small bowl, mix the lime juice, fish sauce and sugar. microwave for 30 seconds. stir to finish dissolving the sugar. add the sesame oil. in a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. mix well to combine. taste for seasoning and correct. for a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: using a fork, combine graham cracker crumbs and honey in a small mixing bowl. press into the bottom of a 13 x 9 x 2 inch pan. in a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. in another bowl, beat together cream cheese and sugar using a mixer on low speed. using a rubber spatula, fold in the pudding until blended. spread pudding mixture over graham cracker crust. arrange bananas on top of pudding mixture; sprinkle with coconut. spread on nondairy whipped topping; sprinkle on nuts. cover and chill at least two hours.","target":"mix together the flour and 4 tablespoons sugar. cut in the butter until the mixture is in small crumbles. pat the mixture into a 9 x 13-inch baking pan. bake at 350 degrees for 15 minutes. cool. blend softened cream cheese and powdered sugar together. stir in 1 1\/2 cups cool whip. spread mixture over cooled crust. spread banana slices over the cream cheese layer. mix together 2 boxes of pudding and 3 cups milk. spread over bananas. frost with remaining cool whip. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: using a fork, combine graham cracker crumbs and honey in a small mixing bowl. press into the bottom of a 13 x 9 x 2 inch pan. in a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. in another bowl, beat together cream cheese and sugar using a mixer on low speed. using a rubber spatula, fold in the pudding until blended. spread pudding mixture over graham cracker crust. arrange bananas on top of pudding mixture; sprinkle with coconut. spread on nondairy whipped topping; sprinkle on nuts. cover and chill at least two hours.","target":"preheat oven to 350 degrees. in a medium bowl, sift flour and 2 t. sugar. mix in melted butter until it forms a ball of dough. spread in bottom of a 13x9x2\" pan. bake for 15-20 minutes. cool. slice bananas and lay on cool crust. in a small bowl, combine 6 t. sugar and cinnamon. sprinkle over bananas. in a large bowl, combine vanilla pudding and milk. mix in softened cream cheese. pour carefully over bananas. spread cool whip over pudding mixture. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: using a fork, combine graham cracker crumbs and honey in a small mixing bowl. press into the bottom of a 13 x 9 x 2 inch pan. in a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. in another bowl, beat together cream cheese and sugar using a mixer on low speed. using a rubber spatula, fold in the pudding until blended. spread pudding mixture over graham cracker crust. arrange bananas on top of pudding mixture; sprinkle with coconut. spread on nondairy whipped topping; sprinkle on nuts. cover and chill at least two hours.","target":"preheat oven to 350*. combine flour and butter. stir in chopped nuts. press into an ungreased 13x9 inch pan. bake 30 minutes. cook completely. mix cream cheese and confectioners' sugar. blend in half the whipped topping. spread over cooled crust. combine milk and pudding mix. beat 2 minutes. pour over cream cheese layer. slice bananas and place on top. spread rest of whipped topping over the top. refrigerate 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean and remove cap from stuffing mushrooms. melt butter in frying pan and saute mushrooms until they lose some of their water. remove mushrooms to a small cookie sheet and cool slightly. fill the cavity with a spoonful of chevre. sprinkle top with breadcrumbs. dust tops with parmesan cheese. bake in 350° oven for 20 minutes or until cheese is melted.","target":"preheat oven to 350°f. saute onion and mushroom stems in bacon fat until tender. drain off excess fat. mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. stuff each mushroom and bake for 10-15 minutes. finish under the broiler just until tops are golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 degrees. lightly oil a rimmed baking sheet. in a food processor, pulse bread and garlic until fine crumbs form; set 1\/2 cup aside. to food processor, add goat cheese, parsley, and red-pepper flakes. season with salt, and pulse filling until combined. spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.","target":"preheat oven to 350°f. saute onion and mushroom stems in bacon fat until tender. drain off excess fat. mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. stuff each mushroom and bake for 10-15 minutes. finish under the broiler just until tops are golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre \u2013 heat oven to 350°f. clean mushrooms with a soft brush or cloth. remove the stems of the mushrooms and chop in food processor. mix sausage , bread crumbs, 2\/3 package of chavrie and chopped mushroom stems. stuff each mushroom cap with about 1 tablespoons of sausage mixture. place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender. arrange on a serving platter and top each mushroom with a dollop of the remaining chavrie and sprinkle with chopped parsley.","target":"preheat oven to 350°f. saute onion and mushroom stems in bacon fat until tender. drain off excess fat. mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. stuff each mushroom and bake for 10-15 minutes. finish under the broiler just until tops are golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: remove stems from mushroom caps being careful not to break caps. finely chop mushroom stems. ( i use a food processor). in a medium skillet, melt butter, then add shallot and chopped mushrooms stems. saute until cooked through. add blue cheese and melt thoroughly. once melted remove from heat and add bread crumbs and mix thoroughly. place mushroom caps on a baking pan and stuff with mixture. bake in a preheated 350 degree oven for 15 minutes.","target":"preheat oven to 350°f. saute onion and mushroom stems in bacon fat until tender. drain off excess fat. mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. stuff each mushroom and bake for 10-15 minutes. finish under the broiler just until tops are golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: carefully remove the stems from the mushrooms and set aside. trim mushroom stems and add to food processor with onions and garlic. chop ingredients in food processor until pureed. add all cheeses, bread crumbs and egg to food processor and blend well. stuff mushroom caps until full, do not overfill, and place in well greased baking dish. bake mushrooms at 375, uncovered, for 20-30 minutes. let cool for 5-10 minutes. serve as appetizer or side dish.","target":"preheat oven to 350°f. saute onion and mushroom stems in bacon fat until tender. drain off excess fat. mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. stuff each mushroom and bake for 10-15 minutes. finish under the broiler just until tops are golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sauté celery, onion, leek, and garlic in a soup pot with oil until tender. add pepper and sauté for 2 more minutes. add broth and bring to a simmer. add potatoes and corn and simmer until tender about 20 minutes. season with salt and pepper and garnish with scallions (crackers or croutons if using).","target":"saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat. add the tomatoes, mushrooms, and 4 cups of vegetable stock. continue to cook for 10-12 minutes. add the remaining ingredients and cook for 10 additional minutes. taste and adjust seasoning if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place cashews in a shallow pan and warm slightly in a 250 degree oven. keep warm until serving. then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown. add mushrooms and tamari soy sauce and cook until tender. add tomato paste and mix thoroughly, cooking about 2-3 minutes. slowly add sour cream, combining all ingredients well. serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.","target":"saute onions and celery in butter in large pan over low heat until the onions are clear. add the'shrooms and cook until their juices begin to run, about 2 or 3 minutes. add the basil and oregano. stir in the flour and cook about a minute. add the vegetable stock, and cook gently for about 10 minutes. remove pan from heat, stir in the yogurt, add a little salt and pepper to taste. heat gently before serving, but don't bring to the boiling point, or it will begin to curdle and separate. stir in the parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place cashews in a shallow pan and warm slightly in a 250 degree oven. keep warm until serving. then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown. add mushrooms and tamari soy sauce and cook until tender. add tomato paste and mix thoroughly, cooking about 2-3 minutes. slowly add sour cream, combining all ingredients well. serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.","target":"melt the first amount of butter over medium heat and add the shallot, cook until tender. add the mushrooms to the pot and cook until tender. add the broth, wine, and salt and pepper if desired. bring to a boil and then turn down heat and simmer for about ten minutes. while the sauce is simmering, in a separate pot melt the second amount of butter over medium heat. stir the flour into the butter until absorbed to make a roux. pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened. stir in the heavy cream and parmesan cheese, and parsley. this can be served over rice or pasta -- but secretly sometimes i just eat it like a stew by itself with some crusty bread. yum yum. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place cashews in a shallow pan and warm slightly in a 250 degree oven. keep warm until serving. then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown. add mushrooms and tamari soy sauce and cook until tender. add tomato paste and mix thoroughly, cooking about 2-3 minutes. slowly add sour cream, combining all ingredients well. serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.","target":"heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes add the garlic and paprika, then cook for 1 min more. add mushrooms and cook on a high heat, stirring often, for about 5 minutes pour in the stock and worcestershire sauce. bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream, season with lots of black pepper and most of the parsley. make sure the pan is not on the heat or the sauce may split. heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chocolate chips in a glass bowl alongwith half of the whipping cream. microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth. allow the mixture to cool. in the meantime, beat the rest of the whipping cream till soft peaks form. add vanilla and sugar and beat continuously. slowly add the chocolate mixture and mix well. place in the chocolate pie crust. refrigerate for several hours before serving.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, sugar and cocoa in a large mixing bowl. beat in the milk and vanilla until smooth. fold in whipped topping. pour evenly into crust. cover and freeze for 20 minutes. top with additional whipped topping and sprinkle cocoa on top if desired. store leftovers in refrigerator.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. grease and flour two 8 x 1 1\/2 inch round layer pans. prepare, bake and cool cake as directed on package. melt chocolate with water over simmering water. cool slightly. beat egg whites in large bowl until stiff, not dry, peaks form. beat egg yolks in large bowl until thick (about 3 minutes); beat in chocolate and vanilla extract. fold in beaten egg whites. chill in refrigerator for 30 minutes. cut each cooled cake layer in 8 wedges and arrange wedges in 9 inch round layer pan so wedges are separated. pour one half of mousse over cake in each pan and gently spread to fill spaces between wedges. refrigerate until set.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust; in a 9-inch pie plate, combine the graham cracker crumbs, cocoa, and butter until well blended. press the mixture into the bottom and up the side of pie plate, set aside. mousse; in a food processor or blender process the tofu until smooth. add the melted chocolate, chocolate syrup, sugar and vanilla. combine until mixture is smooth. with a mixer at high speed, beat egg whites until stiff peaks form. fold the chocolate mixture into the egg white mixture until smooth. spoon mixture into the prepared pie crust. refrigerate for at least 3 hours, or until the pie is set. garnish with whipped topping and chocolate curls or raspberries. enjoy.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract. cool to room temperature. fold in whipped cream. pour into prepared pastry shell. chill 4 hours or until set. serve with fresh fruit, if desired. refrigerate leftovers.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large saucepan, combine condensed milk, water and pudding mix; mix well. add chocolate. over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. remove from heat; beat until smooth. cool. chill thoroughly; stir. fold in whipped cream. pour into prepared pastry shell. chill 4 hours or until set. -----*note-----. mousse pie garnish. 1 block chocolate, at room temperature. using a swivel vegetable peeler, peel down the long side of the chocolate to make curls. you can do it right over the pie if you like or on a piece of wax paper. use a toothpick to place the curls. if you handle them they will break.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line the base of a 23cm (9 in) round spring form tin with greaseproof paper. melt the butter and stir in the biscuit crumbs. press into prepared tin and chill for 15 minutes. break chocolate into small pieces and place in saucepan with half the cream. heat very gently, stirring occasionally until almost smooth \u2013 be careful not to overheat as it will solidify again. pour into a bowl and cool for 15 mins or until just beginning to thicken. stir occasionally. whip the remainder of the cream until it forms soft peaks. fold into the cool chocolate mixture. pour over the biscuit base and chill for at least 3 hrs, preferably overnight. sprinkle with icing sugar\/cocoa powder, cut into squares and press a raspberry into the centre of each square.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large microwave bowl, combine the pumpkin, marshmallows and chips. microwave, unovered, on high for 1-1\/2 minutes; stir. microwave 30-45 seconds longers until marshamallows have melted and mixture is smooth. stir every 15 seconds. cool to room temperature, stirring occasionally. set aside 1 tablespoon of whipped topping. fold remaining topping into pumpkin mixture. spoon into crust. garnish with reserved topping and miniature chips, if desired. refrigerate for at least 2 hours before slicing.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 degrees f. thaw pastry sheet at room temperature for 30 minutes. unfold pastry on lightly floured surface. cut into 3 strips along fold marks. cut each strip into 6 rectangles. place 2\" apart on baking sheet. bake 15 minutes or until golden. remove from baking sheet and cool on wire rack. place cream and cinnamon in bowl. beat with electric mixer at high speed until stiff peaks form. fold in melted chocolate pieces. split pastries into 2 layers. spread 18 bottom halves with chocolate cream. top with remaining top halves. serve immediately or cover and refrigerate up to 4 hours. drizzle across your choice of melted chocolate or caramel topping as well as confectioners sugar just before serving.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: create a snow with the egg whites in a mixer. melt chocolate chips and combine with yolks, sugar, wine, and water. mix well. fold the snow into the chocolate mixture. whip the rich's whip until it is smooth and thick. fold into the mousse mixture. add to pie crust and freeze.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix chocolate cake mix, eggs, 1 1\/2 cups water and vegetable oil and bake in two greased, nonstick 8 inch cake pans at 350°f for 30 minutes or until set. in a saucepan over medium heat, melt chocolate, vanilla extract and 6 tablespoons of water. in a large bowl, whip cream with an electric hand mixer until almost fluffy. add sugar. slowly add half of the chocolate mixture to the cream and continue to beat until the consistency of mousse. refrigerate. when cakes are cool, spread the mouse over one layer. on top of that, add the second cake. frost the entire cake. drizzle the remaining chocolate over the top. refrigerate overnight.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place candy bar, marshmallows and milk in a heavy saucepan; cook over low heat stirring constantly until the chocolate is melted and the mixture is smooth. cool then fold in whipping cream (that has already been whipped) and pour into crust. refrig for at least 3 hours.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. line a jellyroll pan or cookie sheet with foil. place matzos on pan or cookie sheet in a single layer; break into smaller pieces to fit. in a small saucepan, bring the butter, sugar and brown sugar to a boil. pour mixture evenly over the matzo, use a spoon to spread it and to keep mixture well-mixed. bake at 350°f for approximately 10 minutes, until matzo is lightly browned or the butter\/sugar mixture is bubbling. remove pan from oven and sprinkle with the chocolate chips. work quickly, and spread the melting chips with a spoon. sprinkle with the chopped nuts. freeze or keep refrigerated for 2-3 hours, if possible, so it will set. break up into 2-inch pieces to serve.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line 20cm (or there abouts) loose bottomed tin with greaseproof paper. blend the biscuits in processor. melt butter in a pan, take of heat and stir in biscuits, and place on paper in tin. chill whilst mousse is made. heat custard whilst, chopping chocolate and melting in microwave for approx 1 minute, stir and put on again for another minute (times can vary). stir heated custard in to melted chocolate., and leave to cool for 2-3 minutes. lightly whisk the cream in a bowl, and stir 2 tablespoons in to the chocolate mixture, then fold in the rest. (you must fold and not stir). spoon the mousse on to biscuit base and level surface. place in fridge for at least 40 minutes. serve with the mixed berries etc.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up. fold the whipped topping into the pudding and milk mixture one spoon-full at a time. do so gently so that the substance keeps a light texture. reserve roughly one third of the tub of whipped topping. place the pudding mixture in the cookie crust. spread the mixture evenly over the crust so that the entire crust is full with the mixture. spread the remaining whipped topping on top of the pie. refrigerate for at least one hour so that the pie sets.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt the choc and water together in a double boiler or microwave. separate the eggs. add yokes and sherry or brandy to the choc mixture. whisk egg white until stiff. carefully fold the egg whites into the chocolate mixture. layer the sponge pieces and choc mix in a large bowl. leave in refridgerator to chill and set. top with whipped cream or for different flavour use cream made from unsalted butter.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f (175 degrees c). prepare and bake cake mix according to package directions for two 9-inch layers. cool and remove from pans. in a large bowl, mix together sweetened condensed milk and melted chocolate. gradually stir in the water, then instant pudding until smooth. chill for at least 30 minutes. remove the chocolate mixture from the refrigerator, and stir to loosen. fold in whipped cream and return to the refrigerator for at least another hour. frost between layers and top and sides. garnish, if you like.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make cake as directed on box (let cool). whip 6 egg yolks with sugar until pale and fluffy. heat 1 cup of milk pour chocolate chips in milk and mix well until melted pour a little bit of chocolate in the yolks and mix well and add the remaining. let cool. whip heavy cream until thick fold the whip cream in the chocolate mixture. cut cake in half and put half of the mousse in the middle and place top on and put the remaining mousse on top. place in the fridge and enjoy:).","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake pastry shells as directed on package. cool on wire rack. microwave white chocolate and 1\/4 cup of cream in large bowl for 2 minutes or until white chocolate is almost melted. stir until completely melted. cool 20 minutes or until room temp, stirring occasionally. beat remaining cream in chilled bowl on medium speed until soft peeks form. do not over beat. fold 1\/2 of the whipped cream into the white chocolate mixture. fold in the remaining whipped cream until just blended. spoon into pastry shells. drizzle with melted semi-sweet chocolate. chill 2 hours minimum or up to 6 hours. don't make these more than 6 hours ahead of time because the shells will get soggy.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stand 16 wafers around inside edge to a 9-inch round pan lined with plastic warp. melt 3 chocolate squares as directed on package. beat pudding mixes and 2 cups milk with whisk, 2 minutes. add melted chocolate,. mix well. stir in 1 cup whipped topping,. pour into prepared pan, beat cream cheese, sugar, and remaining milk with mixer until blended. stir in 1 cup of the remaining whipped topping. spread over pudding. top with remaining wafers. refrigerate 3 hours. meanwhile, shave reamining chocolate square into curls. invert torte onto plate. remove pan and plastic wrap. top torte with remaining whipped topping and chocolate curls.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium mixing bowl, beat melted chocolate with eagle brand and vanilla until well blended. chill 15 minutes or until cooled; stir until smooth. fold in whipped cream. pour into crust. chill thoroughly. garnish with a dollop of whipped cream and a few curls of chocolate. refrigerate leftovers.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375. spray 12-cup fluted tube pan with cooking spray. pour in chocolate syrup. beat cake mix, water, oil and 3 eggs with mixer 2 minutes or until well blended. blend in sour cream. pour over syrup in pan. beat cream cheese and sugar with mixer until blended. add remaining eggs, mix well. blend in milk and chocolate. gently spoon over cake batter. cover with foil sprayed with cooking spray, sprayed side down. place tube pan in large pan. add 2 inches water to larger pan. bake 1 1\/2 hours or until toothpick comes out clean. cool on wire rack. refrigerate 2 hours. invert cake onto plate, remove pan. serve with cool whip.","target":"dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, saute' onion and celery in butter until tender. add potatoes and broth; bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. puree in small batches in a blender until smooth; return to the pan. (i return it to a different pan. another pan to clean, but it makes it easier for me.) stir in the cheese, milk, pepper and paprika. cook and stir over low heat until the cheese is melted. garnish with parsley and croutons, if desired.","target":"bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in a large heavy soup pot. add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. add turmeric, chili powder, and garam masala; continue cooking and stirring for one more minute. remove pan from heat. stir in half of the potato flakes until blended, then half the water until smooth. repeat with other half of potato flakes and water. return pan to medium heat and bring to a boil. add spinach and tofu. allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. stir in vinegar and soy sauce; season to taste with salt and pepper. serve in heated bowls; garnish with chopped green onions and cilantro.","target":"bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a soup pot melt butter and olive oil over medium high heat. add chopped onion and saute for about 2 minutes. add garlic and saute for a minute more add potatoes and broth reduce heat and simmer till potatoes are soft. add dill, thyme, and salt and pepper to taste. adjust the seasonings and add milk. bring back to a boil and serve with a soft rustic rye bread.","target":"bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1) saute onions in butter in a large pan. 2) add carrots, potatoes, water, salt, pepper and caraway seeds and bring to a boil. 3) stir in farina (cream of wheat). cook over low heat for 25 minutes. 4) add parsley and milk. bring to a boil. 5) cook gently until potatoes are soft. 6) serve with a dab of sour cream.","target":"bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. mix well. brown meat and drain off grease. grease a 9 x 13-inch baking pan. add 1\/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. cover with remaining batter. cook at 350 degrees f. for about 45 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"preheat oven to 425 degrees f. combine all dry ingredients except the cheese, and whisk until blended. add the wet ingredients in this order: eggs, milk, bacon fat. whisk or stir until well mixed, but not completely smooth, just like a pancake batter. add the cheese and stir to blend. pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9\" square pan. bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"brown together the ground beef, onion and jalapeno pepper; drain well. in a bowl mix together the cornbread ingredients. lightly spray a 13 x9 in baking dish with pam. pour 1\/2 of the cornbread mixture into prepared dish. top with the meat mixture then sprinkle on the cheese to cover. pour the remaining cornbread mixture on top. bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"preheat oven to 400. make sure eggs, buttermilk, and cheese are at room temperature. it helps to assemble all the ingredients before starting. chop up the jalapenos and onion. crumble the bacon into little pieces. mix the dry ingredients in a large bowl. in another bowl, whisk the buttermilk, eggs, and oil. pour mixture into the dry ingredients' bowl with a few large spoon strokes. just barely mix; do not beat. fold in onion, garlic powder, jalapenos, pimento, bacon, corn, and cheese. bake in 400 degree oven for 30 minutes. it fills a 8 x 8 pan very thickly. because this is a very moist cornbread, you may want to cook it a while longer to suit your tastes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"to make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended. batter will be slightly lumpy. grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot. make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (you should have 12 corncakes total). in small saucepan stir together black beans, chicken, salsa and cumin. cook over low heat just until heated through. remove pan from heat and stir in cilantro. to serve, place three corn cakes on each plate. top with bean and chicken mixture. garnish with shredded cheddar cheese and a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"brown pork and onion. after browned, pour off excess fat. add salt, tomatoes with chilies, beans, tomato juice, corn, raisins and sugar. turn heat to medium-low and simmer for 20 minutes, covered, stirring occasionally. add chili powder according to your taste. next, stir in cheese into meat mixture and place into a greasted 2 quart casserole. cornmeal: preheat oven to 425 degrees. combine cornmeal, flour, sugar, salt and baking powder in a medium mixing bowl stir into dry mixture milk, beaten egg and melted shortening. drop the cornmeal topping by tablespoons on top of meat to make 6 mounds of cornmeal. bake for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"preheat oven to 425 f degrees. grease\"9x13\" baking dish. in large bowl combine cornmeal, baking powder, salt, milk, cream style corn, flour, sugar, eggs, and oil; stir till blended. layer: mixture- 1\/2. meat- 1\/2. onion- 1\/2. diced green chiles- 1\/2. cheese- 1 cup. remaining mixture- 1\/2. remaining meat- 1\/2. remaining onion- 1\/2. remaining diced green chiles- 1\/2. cheese- 1 cup. bake@ 425 f degrees for 30 minutes till golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"preheat oven to 350. heat oil in large skillet. add beef, onion, peppers. cook, stirring with a fork to break up meat, until meat is browned, set side. combine corn meal, corn, milk, eggs, salt, soda and drippings in a large bowl; mix until well blended. pour ½ of the batter into into a lightly greased heavy skillet or baking pan. spoon meat mixture evenly over batter. then put the other ½ batter on top of the meat an then sprinkle the top with the cheese an put in the oven. bake for 40-45 min, or until done. presented by. shirley j hedrick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"cook the sausage pieces in a 3-qt. dutch oven over medium heat until lightly browned and warmed through. remove the sausage to a plate and place aside. add the olive oil to the pan and saute the onion, peppers, and garlic until tender. add the next 7 ingredients and the sausage. adjust salt to taste. simmer 20 minutes. serve over rice; top with shredded cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"grease an oven-proof skillet (frying pan) and get it hot on the top of the stove. preheat oven to 425°. cream lard, sugar, egg, salt. mix corn meal, flour, baking powder. add dry mix and milk alternately to creamed mix. pour batter in skillet. bake in oven for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix one package of cornbread mix per directions. pour in greased iron skillet. cook hamburger and onion. drain off grease and pour hamburger and onion over the cornbread in the skillet. sprinkle over this one cup of the grated cheese, then add the corn on top of this. then add the second package of cornbread mix (again mixed per directions). bake at 400 degrees until done in the middle. finally when finished baking, put the last cup of cheese on top and melt. serve and enjoy.","target":"preheat oven to 350. in a large bowl, combine cornmeal, flour, baking soda and sugar. in another bowl, mix together milk, egg, and oil. add onion, salt, green pepper, corn, cheese, green onion, and jalapeno to milk mixture, combining well. stir into flour mixture. then gently stir in seafood. transfer mixture to 13x9x2 pan coated with non-stick cooking spray. bake 55 to 60 minutes or until golden brown and knife inserted into center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f blend all cookie ingredients with mixer then knead with your hands till dough consistency. form the dough into balls about 3\/4-inch in diameter -- and press flat 1\/2-inch apart on greased cookie sheet. bake for 4-6 minutes or cookies are crunchy. let cookies cool on sheets. as the cookies are cooling, combine filling ingredients well with electric mixer. with your hands. form the filling into balls. 1\/2-3\/4 inch in diameter. place filling in center of flat side of a cooled cookie. top with another cookie and press till filling spread to the edge.","target":"mix together crushed cookies and melted butter. press 2\/3 into bottom of oblong pan to make a crust. layer ice cream on top of crust. cover with chocolate topping. sprinkle peanuts on top of chocolate. add the rest of the cookie mixture on top. spread cool whip on top of cookies. freeze 2 hours and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f press cookie dough into 2 ungreased 12-inch pizza pans. bake 10 minutes or until golden. remove from oven. in medium sized saucepan, melt chips with eagle brand. spread over crusts. sprinkle with milk chocolate candies, marshmallows and peanuts. bake 4 minutes or until marshmallows are slightly toasted. cool. cut into wedges.","target":"mix together crushed cookies and melted butter. press 2\/3 into bottom of oblong pan to make a crust. layer ice cream on top of crust. cover with chocolate topping. sprinkle peanuts on top of chocolate. add the rest of the cookie mixture on top. spread cool whip on top of cookies. freeze 2 hours and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 375*f. press cookie dough into 2 ungreased 12-inch pizza pans. bake 10 minutes or until golden. remove from oven. in medium-sized saucepan, melt chips with eagle brand. spread over crusts. sprinkle with milk chocolate candies, marshmallows and peanuts. bake 4 minutes or until marshmallows are lightly toasted. cool. cut into wedges. makes 2 pizzas (24 servings).","target":"mix together crushed cookies and melted butter. press 2\/3 into bottom of oblong pan to make a crust. layer ice cream on top of crust. cover with chocolate topping. sprinkle peanuts on top of chocolate. add the rest of the cookie mixture on top. spread cool whip on top of cookies. freeze 2 hours and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. flatten out cookie dough with floured hands and rolling pin onto a cold pizza stone. bake 12-15 minutes then cool slighting and loosen from stone with a knife. cool completely. mix cream cheese and sugar well and spread cream cheese evenly over cookie. mix pudding and half-and-half and spread on top of cream cheese mixture. sprinkle with pecans. refrigerate overnight to let flavors blend and melt into cookie.","target":"mix together crushed cookies and melted butter. press 2\/3 into bottom of oblong pan to make a crust. layer ice cream on top of crust. cover with chocolate topping. sprinkle peanuts on top of chocolate. add the rest of the cookie mixture on top. spread cool whip on top of cookies. freeze 2 hours and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f blend all cookie ingredients with mixer then knead with your hands till dough consistency. form the dough into balls about 3\/4-inch in diameter -- and press flat 1\/2-inch apart on greased cookie sheet. bake for 4-6 minutes or cookies are crunchy. let cookies cool on sheets. as the cookies are cooling, combine filling ingredients well with electric mixer. with your hands. form the filling into balls. 1\/2-3\/4 inch in diameter. place filling in center of flat side of a cooled cookie. top with another cookie and press till filling spread to the edge.","target":"beat egg whites with pinch of salt to a soft peak. gradually add sugar until stiff. fold in cookies, pecans and vanilla. spread into greased pie pan. bake at 350 degrees for 35 minutes, cool in refrigerator. spread cool whip over top and add a few cookie crumbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly. sprinkle with the almonds and set aside. put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter. pour in a thin stream over the almond\/wafer base. place in 350 oven for 8 minutes until bubbly all over. remove from the oven and sprinkle with chocolate chips. run the tines of a fork through the chips to spread. set on counter to cool and cut into squares.","target":"in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: blend crumbs into melted butter with sugar. pat into bottom and partly up the sides of a 9\" pie plate. bake for 10 minutes at 350 degrees. set aside until cooled. filling: melt chocolate in a double boiler. blend in coffee and brandy. remove from heat. in bowl of food processor, blend butter and sugar until fluffy. add eggs, one at a time; then add the melted chocolate mixture and ground almonds. process until blended. pour filling into prepared shell. chill several hours before serving. garnish with mounds of whipped cream, sprinkle with grated chocolate. note: chilling time not included in prep\/bake time.","target":"in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. roll out the 6 crescents. spread 1 tablespoon of almond paste on the large side of the roll. sprinkle 1 teaspoon chocolate sprinkles on top of the almond paste. roll up the crescents, making sure you press down on the sides to prevent oozing. bake for 16-19 minutes on a cookie sheet. enjoy!","target":"in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take a bowl mix sugar and butter for 3minites. after that put eggs in it and beat it well untill the sugar and butter completely dissolves in the eggs. take a bowl and melt the chocolate. in the miture of eggs put maida,almonds and melted chocolate . once everything is mixed. grease the dish with butter and maida. then put the mixture in d dish. pre heat the oven. then place the dish at 120 c for 25 minutes. now for decorating the cake. roast then almonds in silverfoil in oven for 5 minute. then let it cool down. take a small bowl put cream , 2 tablespoon melted chocolate and biscuits. coating is ready. take out the cake and use the coating on it.","target":"in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large, non-metallic bowl, toss together the broccoli slaw and noodles; set aside. in a separate (also non-metallic) bowl, combine the flavor packets from the ramen noodles with the vinegar, brown sugar and oil. using a whisk, blend together vey well; the mixture will thicken a little. pour over the slaw and noodles and toss to coat well. cover and refrigerate overnight. if possible, stir a few times before retiring for the evening. just before serving, add the sunflower kernels and toss well to incorporate.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: layer bread in greased pan (i spray with pam). layer half of broccoli on bread. layer 1\/2 of mozz cheese and 1\/2 of cheddar. sprinkle half of onion and garlic and a little salt and pepper. repeat layers, bread, broccoli, onion, garlic and salt and pepper. mix eggs and milk and pour over. bake 350* for 30 min or until brown and bubbly. top with remaining cheese and return to oven until cheese has melted.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix slaw, chopped onions, noodles only from ramen noodles (crush them with your hands), almonds and sunflower seeds together in bowl. make dressing w\/oil, vinegar, sugar, and add the 2 packets of flavoring from the ramen noodles. add dressing to your taste- i used about half. note: instead of white vinegar and sugar, i used 1\/2 cup of flavored rice vinegar.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown one slice of onion in 1 tablespoon oil. bring 6 cups of water and 6 chicken boullion cubes to a boil. boil until boullion is dissovled. add 8 ounces wide egg noodles and 1 tsp salt, boil for 3 minutes. add 20 ounces frozen chopped brocolli (or 1 pound fresh chopped brocolli). boil for 4 minutes. reduce heat to simmer and add 1\/8 tsp garlic salt, 6 cups of milk, and one pound of velveeta cheese. cook until cheese melts.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. wash broccoli, pare any tough skin from stems and cut into pieces. cook in. salted boiling water for 10 minutes. drain and squeeze well. chop in food. processor. melt butter and cook onion until soft. stir in flour. slowly add milk. cook. until mixture thickens, stirring constantly. remove from heat. stir in cheese, broccoli and tabasco. beat eggs with a little salt. stir. eggs into cooled broccoli mixture. butter baking dish and dust with bread crumbs. pour mixture into baking dish. and bake for 40 minutes.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, bring the vegetable broth to a boil. add the chopped broccoli, garlic and ginger. reduce the heat to low and cover. steam for about 5 minutes or until the broccoli is tender. remove from the heat. after the broccoli has cooled slightly, puree it in a food processor or blender. return it to the sauce pan. add the soy milk or skim milk and soy sauce. warm over low heat. serve sprinkled with chopped red onion.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: toast sliced almonds at 275 degrees for 10 minutes. mix broccoli slaw, chives, sunflower seeds, toasted almonds and noodles from ramen noodles (uncooked and broken into small pieces in a large bowl. dressing : in a seprate small bowl - mix sugar, oil, vinegar, orange juice and beef flavor packets (from ramen noodles) until sugar dissolves. pour dressing mix over slaw mixture, stirring as you pour to get mixture evenly throughout. serve and enjoy. keep leftovers refrigerated.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, bring the vegetable broth to a boil. add the chopped broccoli, garlic and ginger. reduce the heat to low and cover. steam for about 5 minutes or until the broccoli is tender. remove from the heat. after the broccoli has cooled slightly, puree it in a food processor or blender, or use a hand immersion blender. return it to the sauce pan. add the soy milk or skim milk and soy sauce. warm over low heat. serve sprinkled with chopped red onion. for vegetarian\/vegan use vegetable broth. for vegan use soy milk.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in 2 quart pot add water, broccoli, onion and carrots and rosemary. bring water to a boil. cover and simmer for 15 minutes. set aside off burner. in saucepan, melt butter and gradually stir in rice flour. when lumps have dissolved, add milk and stir briskly with a fork. when mixture thickens, add cheese till creamy. pour this in slowly with vegetables. stir till water is mixed in with milk mixture. add tamari and simmer for 5 minutes.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: white sauce- 1\/4 cup butter, 1\/4 cup flour, 1\/2 teaspoons salt, 1\/4 teaspoons pepper, 2 cups milk. mix alltogether and make your white sauce. add your grated cheese to make a cheese sauce. clean and cut your broccoli into smaller pieces. cook in boiling salted water until just tender-not mushy! cut eggs into slices. alternate layers of broccoli, eggs, and cheese sauce. top with the buttered bread crumbs. bake uin 350 degree oven for 30 minutes.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan, boil broccoli for 3 minutes,and drain. place broccoli in a 2-quart baking dish. in another saucepan, combine cheese roll, soup, and mushrooms. heat on medium, stirring constantly until cheese melts. spoon cheese-mushroom mixture over broccoli. sprinkle breadcrumbs over top of casserole. bake uncovered at 350 degrees for 30 minutes.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli in water until tender; do not drain. place milk, cheese, and flour in a blender; process until mixed. combine blended mix, broccoli, half and half, and bouillon cubes; cover over medium heat until thickened, stirring gently. pour into bowls; garnish with croutons.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pour olive oil in a large pot on low heat add garlic. saute until oil is flavored. do not brown the garlic(just a few minutes). add frozen broccoli saute until thawed, about 3-5 minute. pour in enough water to boil the pasta about 3-4 quarts. add salt, follow directions on pasta. while waiting for the water to boil, dice the cheese. once the pasta is done, remove pot from heat. let it sit for 20 minutes uncovered to cool a little, then add the cheese one handful at a time stir briefly. serve in 15 minutes. salt to taste.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, mix mayo and ranch seasoning together and reserve. in a large bowl, combine broccoli, carrots, and cheese. add couple spoonfuls of the dressing at a time to the veggies until well coated. you may have leftover dressing that can be used for snacking. refrigerate until ready to serve. right before serving, gently mix in the chow mien noodles.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli, 5 minutes, drain and set aside. saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside. melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. remove from heat. add salt, pepper and cheese; stir until cheese melts. stir in mushroom mixture. place broccoli in a lightly greased 1 1\/2 quart casserole. top with sauce, and bake at 350 for 25 minutes. serve over rice; sprinkle with soy sauce.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. lightly grease a baking sheet. arrange the crescent roll dough in 4 rectangles on the baking sheet. bake in the preheated oven for 12 minutes or until golden brown. remove from heat and allow to cool completely. in a medium bowl, mix the cream cheese, mayonnaise, and dry ranch mix. spread evenly over the crescent rolls. sprinkle with broccoli and tomatoes. sprinkle with cheddar cheese and serve.","target":"peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"prepare first 3 ingredients like pastry. press into 9x13 pan. bake 25-30 minutes at 350 until golden brown. melt butter in a saucepan and add other ingredients. stir vigorously on med-high heat. bring to a boil. stir for 3-5 minutes. it will thicken and turn colour. cool slightly in pot. pour over pastry and cool til firm. topping: melt choc chips and butter and spread over filling. cut into squares or long fingers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"beat eggs, sugar, oil, and milk. combine flour, cocoa, baking powder, and salt. gradually add to creamed mixture; mix well. add vanilla. place in greased 8x8 baking pan. bake at 350* for 30-35 minutes, or until toothpick comes out clean. cool. in small saucepan melt caramels with water; add pecans. cool for 3 minutes. place squares of cake on plate; drizzle with caramel sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"heat oven to 350 degrees. in a large bowl combine 2 cups flour, oats, brown sugar, baking soda and salt add butter, stir until moistened. reserve 1 cup of crumb mixture for topping. press remaining mixture into the bottom of an ungreased 13 x 9 baking pan. bake for 15 minutes or until lightly brown. remove pan from oven, sprinkle with chocolate morsels and walnuts. in a small bowl combine remaining 1\/3 cup flour and caramel topping. drizzle over crust. sprinkle evenly with reserved crumb mixture. bake for 20- 25 minutes or until lightly brown. cool in pan. cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 375 (350 for glass baking dish). in a large bowl mix first 4 ingredients until crumbly. reserve 2\/3 cup and firmly press remainder evenly in ungreased 9-inch square or 11 x 7-inch baking dish. in same bowl combine the 2\/3 cup reserved flour mixture, caramel topping, cream cheese, vanilla and egg. mix with electric mixture at low speed until blended. stir in nuts. pour over crust. bake 30- 35 minutes or until firm. immediately sprinkle with hershey bar sections or chocolate morsels; spread when softened. cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"melt caramels with 1\/2 c cream. add chips and save marshmallow cream for last. use remaining cream to control thickness of fondue. place fondue in electric fondue pot on low. we add 1\/2 c loosely chopped pecans to make a turtle fondue. serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 350 degrees. spray 9x13\" pan with non-stick cooking spray. combine cake mix, butter, and 1\/3 cup evaporated milk. mix well. spread 2\/3 of batter into pan, press pecans into batter, bake 8-10 minutes. let cool. in sauce pan, over medium heat, combine caramels and 1\/3 cup evaporated milk. stir until melted and smooth. pour caramel mixture over cooled cake, sprinkle chocolate chips on top of caramel. drop spoonfuls of remaining batter over all. sprinkle with pecans. bake an additional 15-18 minutes, cool and cut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"heat oven to 350°f. mix crust ingredients with fork until crumbly. press mixture in ungreased 13x9-inch pan. bake for 10-12 minutes. cool slightly. in saucepan melt filling ingredients over low heat, stirring constantly. spread over crust. cool slightly. in saucepan over low heat, melt chocolate chips and shortening, stirring constantly. stir in cereal. carefully spread over filling. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 225 degrees or warm. place caramels and milk in a microwave-safe bowl and microwave on high 3 minutes or until melted (watch closely to prevent scorching!). stir until smooth (this is where i add my chopped pecans if i add any at all). spread over the flat side of the vanilla wafers. place on a baking sheet and top with a piece of chocolate (break them with the grids). bake for 1-2 min or just long enough for the chocolate to melt. spread the chocolate all over the caramel."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"heat oven to 350. melt caramels and evaporated milk on low hear or microwave on medium power for 5 minutes, stirring until smooth. combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. cut in butter until mixture is crumbly. press half of mixture into an 8-inch square pan. bake for 10 minutes. sprinkle chocolate chips and walnuts evenly over baked crust. pour caramel mixture on top. sprinkle with remaining crumb mixture. bake 20-25 minutes longer, or until golden. cool; cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 350 degrees. melt butter and chocolate squares in a microwave-safe bowl. add sugar and eggs and stir until well-blended. mix in flour until moistened and fold in nuts. spread in a 9x13 pan lined with non-stick foil. bake 30-35 minutes, or just until done. do not overbake! meanwhile, place the unwrapped caramels and milk in a microwave-safe bowl. melt completely, starting with 45 seconds at 70 percent power, then stirring. microwave at 30 second intervals until completely smooth. spread over brownies. sprinkle with chocolate morsels. cool in the pan. lift out using the foil as handles and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"heat oven to 350. beat eggs, sugars, miracle whip and vanilla at med. speed with mixer; add four and baking soda. set aside 1 cup of batter. spread remaining batter into lightly greased 13'x9' pan. bake 12-15 minutes or until lightly browned. cool 10 minutes. melt caramels with milk in heavy sauce pan over low heat, stirring frquently until smooth. top crust with caramel mixture; sprinkle with chocolate chips and nuts. spoon reserved 1 cup of batter by teaspoon fulls over nuts. continue baking 12-15 minutes or until lightly browned. cool; cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 170 degrees celsius. grease a 20cm square baking pan. combine all ingredients in a bowl. press into pan and bake for 10-12 minutes. set base aside while making caramel. filling:. stir all ingredients over medium heat until thickened. pour over base and spread evenly. return to oven for a further 10-12 minutes (caramel should be lightly browned around edges). allow slice to cool. spread chocolate over caramel filling. store slice in an airtight container in the refrigerator. cut into squares before serving ( easier if you use a hot knife, or let the slice to sit at room temperature for a few minutes then cutting). yield is aprox."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 350°f. in a large mixing bowl, combine the sugar, cocoa, oil, eggs and milk. combine the flour, salt and baking powder; add to egg mixture and mix until combined. fold in chocolate chips and 1\/2 cup walnuts. spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. bake for 12 minutes. meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. pour over baked brownie layer. sprinkle with remaining walnuts. drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"combine 2 cups flour, oatmeal, brown sugar, baking soda, salt. mix in 2 cups butter until crumbly. set aside 1 cup oatmeal crumbs. put rest of the crumbs in a 9 x 13 pan. press crumbs into bottom of the pan, leaving a ridge so caramel doesn't run into the bottom of the pan. bake at 350º for 15 minutes (until lightly brown). put 2 cups chocolate chips on top, let melt and spread around. mix ice cream topping with 1\/3 cup flour, pour over chocolate chips. put the 1 cup reserved crumbs on top. bake at 350º 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 225 degrees. place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. stir until smooth. place vanilla wafers on ungreased cookie sheets. spread caramel mixture over vanilla wafers. top each wafer with a square of chocolate bar. place in 225 degree oven for 1-2 minutes or until chocolate melts. remove from oven and spread chocolate with an icing knife. top with pecans if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"beat butter until creamy. gradually beat in sugar, eggs, and vanilla. add dry ingredients, cover, and chill for about 1\/2 hour (it's a little sticky if you don't chill the dough). mix nuts (optional) with 1 tablespoon sugar. press each piece of dough around one piece of candy. roll into a ball. roll the ball of dough in the nut\/sugar mixture and place on greased cookie sheet. bake at 375 for 8 minutes. let cool for 3-4 minutes before moving to cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"in a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. cut in butter until crumbly. set half aside for topping. press the remaining crumb mixture into a greased 13x9x2-inch baking pan. bake at 350°f for 15 minutes. sprinkle with the chocolate chips and pecans. whisk caramel topping and remaining flour until smooth; drizzle over top. sprinkle with the reserved crumb mixture. bake for 18-20 minutes or until golden brown. cool on a wire rack for 2 hours before cutting. yield: about 4-1\/2 dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 180°c line a 3cm deep, 28 x 18cm (base) lamington pan. combine all base ingredients in a bowl. mix well. press into prepared lamington pan. bake for 15 to 20 minutes, or until light golden. remove from oven. cool. make filling: combine all ingredients in a saucepan over medium heat. cook, whisking, for 8 minutes or until golden. pour over cooked base. bake for 12 minutes or until firm. cool completely. refrigerate for 3 to 4 hours, or until set. make topping: place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. stir until melted. pour over caramel. refrigerate to set. cut into squares to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"in a bowl, combine two cups flour, oats, brown sugar, baking soda, and salt. cut in butter until crumbly. set half aside for topping. press the remaining crumb mixture in to a greased 13 x 9 x 2 inch baking pan. bake at 350f for 15 minutes. sprinkle with the chocolate chips, and pecans. whisk the carmael topping and remaining flour until smooth. drizzle over top. sprinkle with reserved crumb mixture. bake for 18-20 minutes, or until golden brown. cool on wire rack for two hours before cutting. ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"wash and dry apples; remove stems. insert popsicle sticks into apples. place on a buttered baking sheet; set aside. in a small saucepan, melt caramels and cream over low heat until smooth, stirring occasionally. place peanuts in shallow dish; set aside. working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom and sides into peanuts. place on prepared pan; let stand until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 350°f melt 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. remove from heat; stir in eggs. add flour, sugar, vanilla extract and baking soda; stir well. spread batter into prepared baking pan; sprinkle with remaininig chunks and nuts. bake for 20-25 minutes or until wooden pick inserted in center comes slightly sticky. microwave caramels and milk in small, microwave-safe bowl on high (100%) power for 1 minute; stir. microwave at additional 10-20 second intervals; stir until smooth. drizzle over warm brownies. cool in pan on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 325°f. place butter and chocolate in a microwave-safe bowl and microwave on high for 1 minute, stirring after 30 seconds, or until melted. add the sugar and cocoa then stir well with a wooden spoon as the batter will be stiff. lightly spoon flour into a dry measuring cup and then level off the top with a knife. combine the flour with the baking powder then add it to the butter\/cocoa mixture and stir until smooth. pour the batter into a 9-inch square pan coated with the cooking spray. sprinkle with the caramel pieces, and then swirl the caramels into the batter using the tip of a knife. bake in the 325° f for 30 minutes, and then cool in the pan on a wire rack. cut into 1 ½ inch squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"heat oven to 350 degrees. unwrap the caramels. lightly spoon flour into measuring cup; level off. in medium bowl, combine flour and powdered sugar. using pastry blender or fork, cut in 1\/2 cup butter until crumbly. lightly press mixture in ungreased 13x9 inch pan. bake at 350 degrees for 10-12 minutes or until light brown. meanwhile. in heavy saucepan melt caramels, half and half and 1\/4 cup butter over low heat, stirring constantly. spread over baked crust. in medium saucepan over low heat, melt chocolate chips and shortening, stirring constantly. stir in cereal. carefully spread over filling. cool completely; cut into 36 bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"preheat oven to 350 degrees. grease a 13-by 9-inch baking pan. melt together butter and chocolate in a small saucepan or on top of a double boiler. let cool slightly. beat eggs and sugar in a large mixing bowl. add cooled chocolate mixture. add flour, vanilla extract, and salt. stir in nuts, if desired. pour half the mixture into the prepared baking pan. bake for 15 minutes. meanwhile, heat caramels and evaporated milk in a medium saucepan over low heat, stirring, until caramels are melted. remove brownies from oven and spread caramel mixture over the first layer of brownies. top with remaining half of brownie batter. return to oven and bake for 30 minutes. cool completely. cut into squares. ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pasta according to package directions and drain. rinse pasta under cold water to cool. combine 2 1\/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. cook over medium heat until hot but not boiling. combine remaining 1\/2 cup milk and cornstarch and mix until cornstarch dissolves. stir cornstarch into soup and return to simmer. add clams and simmer for 3 minutes. season with salt and cracked black pepper.","target":"put the first nine ingredients on to boil until the vegetables are just tender. do not overcook. melt margarine in a saucepan. add flour. gradually whisk in milk, allowing to thicken. add mustard, worcestershire and cheese. pour the saucepan mixture into the vegetable mixture and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f(180c). in a frypan over medium heat, melt 1 tbsp butter. add mushrooms and saute until soft. remove from heat. stir in cracker crumbs and mix well. press mixture evenly into a 9\" (23cm) springform pan. in same frypan, melt 1 tsp butter. add green onions. sauti until soft. spread onions over crust. sprinkle evenly with monterey jack and cheddar cheeses. in a blender or food processor, process cottage cheese, eggs and cayenne until smooth pour into crust. sprinkle with paprika. bake for 25-30 minutes. remove from oven. let stand 5-10 minutes before serving.","target":"preheat oven to 350f and grease a 9\" pie pan. in a large bowl, combined mayo, cheeses, mushrooms, and dressing mix. spread into prepared pie plate and bake uncovered for 25 minutes, or until cheese is melted. serve with assorted crackers. *for dip with a kick, add a couple teaspoons of hot sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f(180c). in a frypan over medium heat, melt 1 tbsp butter. add mushrooms and saute until soft. remove from heat. stir in cracker crumbs and mix well. press mixture evenly into a 9\" (23cm) springform pan. in same frypan, melt 1 tsp butter. add green onions. sauti until soft. spread onions over crust. sprinkle evenly with monterey jack and cheddar cheeses. in a blender or food processor, process cottage cheese, eggs and cayenne until smooth pour into crust. sprinkle with paprika. bake for 25-30 minutes. remove from oven. let stand 5-10 minutes before serving.","target":"wash and slice mushrooms. slice onion. in a bar-b-que safe pan (metal loaf pans work great) place all the ingredients in pan (except cheese). bar-b que on medium 350 degrees for 30 to 40 minutes. last 5- 10min sprinkle on cheese. serve with french bread. *note make sure not to let the juices reduce to much, some reduction is fine keep a close eye as this can happen quickly on the barbie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f(180c). in a frypan over medium heat, melt 1 tbsp butter. add mushrooms and saute until soft. remove from heat. stir in cracker crumbs and mix well. press mixture evenly into a 9\" (23cm) springform pan. in same frypan, melt 1 tsp butter. add green onions. sauti until soft. spread onions over crust. sprinkle evenly with monterey jack and cheddar cheeses. in a blender or food processor, process cottage cheese, eggs and cayenne until smooth pour into crust. sprinkle with paprika. bake for 25-30 minutes. remove from oven. let stand 5-10 minutes before serving.","target":"in a large skillet, saute the rosemary and garlic in butter. add mushrooms and cook until juices run. add parsley. when mushrooms are tender, stir in stock and mix well before adding cornstarch. cook 1-2 minutes. add whiskey and cook for 1 minute longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f(180c). in a frypan over medium heat, melt 1 tbsp butter. add mushrooms and saute until soft. remove from heat. stir in cracker crumbs and mix well. press mixture evenly into a 9\" (23cm) springform pan. in same frypan, melt 1 tsp butter. add green onions. sauti until soft. spread onions over crust. sprinkle evenly with monterey jack and cheddar cheeses. in a blender or food processor, process cottage cheese, eggs and cayenne until smooth pour into crust. sprinkle with paprika. bake for 25-30 minutes. remove from oven. let stand 5-10 minutes before serving.","target":"place mushrooms in a food processor; process until finely chopped. heat olive oil in a large nonstick skillet over medium-high heat. add mushrooms, shallots, thyme, and garlic; cook for 10 minutes or until liquid evaporates, stirring occasionally. stir in salt and pepper. place mushroom mixture in a bowl; stir in sour cream. serve spread at room temperature or chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f(180c). in a frypan over medium heat, melt 1 tbsp butter. add mushrooms and saute until soft. remove from heat. stir in cracker crumbs and mix well. press mixture evenly into a 9\" (23cm) springform pan. in same frypan, melt 1 tsp butter. add green onions. sauti until soft. spread onions over crust. sprinkle evenly with monterey jack and cheddar cheeses. in a blender or food processor, process cottage cheese, eggs and cayenne until smooth pour into crust. sprinkle with paprika. bake for 25-30 minutes. remove from oven. let stand 5-10 minutes before serving.","target":"preheat oven to 350. melt butter in large skillet. add mushrooms and onion and saute. drain excess moisture. stir in cheese and bacon. transfer mixture to a lightly greased 8 in square baking dish and bake 20 minutes. serve with bagel chips or any heavy cracker or bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f(180c). in a frypan over medium heat, melt 1 tbsp butter. add mushrooms and saute until soft. remove from heat. stir in cracker crumbs and mix well. press mixture evenly into a 9\" (23cm) springform pan. in same frypan, melt 1 tsp butter. add green onions. sauti until soft. spread onions over crust. sprinkle evenly with monterey jack and cheddar cheeses. in a blender or food processor, process cottage cheese, eggs and cayenne until smooth pour into crust. sprinkle with paprika. bake for 25-30 minutes. remove from oven. let stand 5-10 minutes before serving.","target":"heat the oil and melt the butter in a pan. add the onion and cook until it starts to caramelize, about 20 minutes. add the mushrooms and sauté until they start to caramelize, about 20 minutes. add the garlic and thyme and sauté until fragrant, about a minute. season with salt and pepper. add the wine, deglazed the pan and cook until it has evaporated. puree 1\/2 of the mushrooms in a food processor. mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the beef with the onion, drain. add salt and pepper to taste. in a saucepan combine the soup and enchilada sauce, stir well, and heat. pour the sauce mixture over the meat, and simmer for about 5 minutes. evenly arrange the chips in the bottom of a 9x13 baking dish. pour meat mixture over the chips evenly. top with the cheese and bake at 350 degrees for about 10 minutes.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef and drain fat. stir in seasoning mix, water and olives. simmer 5 minutes. unroll cans of crescent dough and press contents of each into 2 10 inch pie plates to form crusts. add 1\/2 cup tortilla chips to each pie, then divide meat mixture and add to each. spread meat with sour cream. cover pies with grated cheese and additional tortilla chips. bake at 375* about 20-25 minutes or till browned and bubbly. remove and serve w\/ lettuce and tomato as garnish.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. in a large skillet sprayed with olive flavored cooking spray, brown meat, green pepper and onion. add tomaote sauce, kidney beans and taco seasoning. lower heat and let simmer until heated through. pat crescent dinner rolls in a 9x13 inch pan sprayed with olive flavored cooking spray, be sure to seal perforations. bake 6 to 8 minutes or until lightly browned. spread meat mixture over crust and continue to bake for 10 more minutes. sprinkle with cheese and bake for an additional 5 minutes or until cheese melts. cut into 12 pieces.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: press biscuits into a 9 inch pie pan. brown the ground turkey in a pan and sprinkle with bouillon. add the onions and green peppers. then add the tomato paste, water, and taco seasoning. mix together. pour mixture into crust. sprinkle with cheese. bake at 400 degree for 15 minutes.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread pizza crust on to pan and cook for half of the time directed about 10 min brown grown meat and onion drain. add taco seasoning as directed on packet then add 1\/2 cup salsa. heat beans. remove pizza crust add beans to crust like pizza sauce spread meat mix on top add cheese as much or as little as you like return to oven until cheese is melted. remove from oven. cut and serve. add what ever toppings that you like.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef, drain fat, add taco seasoning and water, mix well and set aside to cool. mix taco sauce and pizza sauce together. spread sauce on crust. top sauce with\"taco meat\", any optional ingredients desired, cheddar cheese. keep in mind you will add more cheese when it is done. bake@ 425° until crust is browned and cheese is bubbly. top with a light bed of shredded lettuce. sprinkle with cheese, arrange onion and tomato slices. dot with sour cream and drizzle with taco sauce. if you desire add black olives for appearance.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown meat. stir in tomato sauce and taco mix. simmer for 5 minutes. unroll rolls in a baking dish. bake for 10-12 minutes. cover crust with meat mixture. cut the cheese into slices, distribute them on top of the meat mixture, and continue baking until cheese melts. top with lettuce and tomato.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake the pie crust according to package directions. preheat oven to 350. brown ground beef and drain. add taco seasoning, following package directions. mix the beans and the salsa in a bowl. spread the bean mixture in the bottom of the baked pie crust. add half the ground beef. top with half the tortilla chips. top with half the cheese. repeat ingredient layering to make a second layer. bake at 350 for approximately 20 minutes, or until the cheese is melted to your liking. cool for 10 minutes to allow pie to set. slice and top with whatever optional toppings you would like.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: note: any corn chip works great except doritos- they taste great in the pie but the chips on top of the pie start to burn-must be the\"cheese\". brown ground beef and drain. stir in taco seasoning, water and olives. simmer, uncovered for 5 minutes, stirring frequently. sprinkle 1 cup of corn chips into pie shell. top with meat mixture. spread sour cream over top of meat. sprinkle with cheese. cover with remaining corn chips. bake at 375 degrees for 20-25 minutes or until crust is golden brown. cut into wedges. serve with additional toppings.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fast fry the hamburger and onions together until no pink remains, drain off the fat. mix in the taco seasoning, until it is mixed well into the meat. onto the oven ready pizza crust, spread on the pizza sauce, liberally. spread the meat mixture on top. put into 400 degree oven, until edges of pizza start to have a color. take out of oven. put dallops of the sour cream on top. put the lettuce and tomato on top of that, and then sprinkle the cheese on top. serve immediately.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake the crust according to package directions. set this aside. brown the sausage and beef. drain grease. add tomato paste, canned tomatoes, taco seasoning and water. bring to a boil then simmer for 5 minutes. spread this mixture over the crust. place the nacho chips over this mixture in a single layer. sprinkle the cheese over the chips. bake in oven at 400f for 10-15 minutes, until the cheese has melted. remove from oven. top with the lettuce, fresh tomato, olives, onions and sour cream.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. brown ground beef in skillet; drain. add taco seasoning mix and water according to package directions. (my mix uses 1\/4 cup water, simmer 10 minutes.). add 2 tablespoons zesty cheese sauce; mix well. lay 1 tortilla in pie pan; spoon 1\/3 beef mixture on top. repeat layers, ending with a tortilla. spread remaining cheese sauce over top. bake in oven 20 minutes or till heated thoroughly. optional: garnish with shredded lettuce, chopped tomatoes, avocadoes, guacamole, salsa, sour cream.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f cook meat with taco seasoning mix as directed on pkg.; spread evenly onto pizza crust. sprinkle with cheese. bake 8 to 10 minute or until crust is golden brown and cheese is melted. top with lettuce and tomato. crush taco shells; sprinkle over pizza. drizzle with taco sauce. cut into 12 slices.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sauté garlic, onion and pork. season with salt to taste. cook until light brown. set aside. spread pizza sauce over crusts. sprinkle with half of cheese. top with sautéed meat, tomatoes and remaining cheese. bake in preheated oven at 350of for 5 minutes or until cheese melts. remove from oven and top with lettuce. note: for oven toaster or turbo broiler cooking, use 3 small size (6\") pizza crusts.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef. add taco seasoning and follow directions on packet. while taco meat is cooking mix sour cream and salsa in a small bowl. shred lettuce and grate cheese. once taco meat is done smooth it onto baking sheet so tis spread out evenly. layer sour cream\/salsa mix over meat. top with shredded cheese layer. sprinkle chili powder on top (mainly for looks). put tortilla chips into a bowl near it and enjoy.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan, cook beef over medium heat until no longer pink; drain. stir in taco seasoning and water. bring to a boil; reduce heat. simmer, uncovered, for 10 minutes; set aside. place crusts on ungreased pizza pans or baking sheets. combine beans and salsa; spread over crusts. top with beef mixture, chips and cheese. bake at 350° for 13-16 minutes or until cheese is melted. sprinkle with tomatoes and lettuce if desired.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes\/until no longer pink. reduce heat to medium. add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. cook, stirring often, for 5 minutes or until onions are softened. pour in stock, cook, stirring until slightly thickened. stir in beans; cook 2 minutes more until heated through. to freeze: let mixture cool. ladle into freezer containers. seal, label and date. freeze for up to 3 months. to serve: thaw filling in microwave or in refrigerator over night. heat in a saucepan until warmed through. spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make crust by pressing crescent rolls into 9\" pie pan. prick with fork repeatedly. bake crust @ 350 degrees until lightly brown. saute ground beef and onion. add taco seasoning and taco sauce, simmer for 30 minutes. put simmered down mixture into crust. cover with sour cream. place crushed taco chips over top. bake 15 minutes @ 350 degrees. remove from oven and cover with cheddar cheese. return to oven and bake for 10 minutes or until cheese is melted.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fry hamburger and add taco seasoning. make crust per directions on package. bake crust for 10 minutes. add tomato or pizza sauce. spread hamburger mixture over the sauce. add grated cheddar cheese on top of the hamburger mixture and put in oven for 10 minutes or so until cheese melts. cut up tomatoes and lettuce. serve, individuals can add tomatoes or lettuce.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake biscuits until they are almost done, but still doughy (you will finish baking them later). brown meat, add seasoning, and minced onion to taste. spread taco meat onto the layer of biscuits. spread layer of sour cream over the meat (to desired thickness). spread cheese on top of sour cream. place tomato slices evenly across cheese. lightly spread jalepenos on top of tomatoes (optional). place entire dish in the oven at 350 for 10-15 minutes, or until cheese is melted. enjoy!","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in skillet, brown beef; drain. add taco seasoning mix and 1 cup picante. simmer 5-8 min.; remove from heat. stir in egg. sprinkle frozen pie crust with ½ cup cheese; top with green chilies. pour ground beef mixture over chilies. top with remaining 1 cup cheese; sprinkle tortilla chips over top. bake in a preheated 350* oven on preheated baking sheet 20 to 35 minute garnish with shredded lettuce, sour cream and remaining picante. serves 6.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. roll pizza dough onto 12\" pizza pan and bake 10 minutes. in frypan fry hamburg. drain well. add refried beans, taco seasoning and water. mix well. spread salsa onto pizza dough. spread hamburg mixture on top of salsa. sprinkle olives and onions on top. spread cheese over top of pizza. bake 10-15 minutes. sprinkle lettuce and tomatoes over top of baked pizza. sprinkle remaining 1 cup cheddar cheese over top. sprinkle crushed tortilla chips over top. serve with sour cream and guacamole.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. add the taco seasoning and prepare according to package directions. cool slightly. flatten half of the biscuits into 4 inch circles; place in greased 15\" x 10\" x 1\" baking pans. spoon 1\/4 cup meat mixture onto each cup, top with 1\/4 cup of shredded cheese. flatten remaining biscuits; place on top and pinch edges to seal tightly. bake at 400 degrees for 15 minutes or until golden brown. (try variations with this. add a little salsa - drained, add corn, etc. just make sure to minimize the liquid so not to have a negative effect on the biscuits.).","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef and onion. drain fat. add taco seasoning mix according to package directions. unroll pizza dough from can. sprinkle cornmeal on platter. coat each side of pizza dough with corn meal. pull dough to fit pizza pan. top with ground beef and 1 c of cheese. bake according to pizza dough directions on can. top baked pizza with lettuce, tomato, olives and 1 c cheese. add small drops of sour cream, as desired.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the meet but while it is cooking add the mix to it. bring your water to a boil to cook you pasta,. cook the beans, but wash them before cooking. chop the onion the way you want to. mix the chili and the taco sauce together in a pot and cook it on high, but keep your eye on it, last but not least, add your cheese last and mix the pasta in after you take it from the water. mix everything to together in one pot.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef, drain and return to pan. add taco seasonning, according to pkg directions. in a round cake pan or pir plate, place 1 tortilla. cover with 1\/2 of ground beef mixture. sprinkle with cheese. cover with another tortilla and repeat meat and cheese layers. cover with final tortilla and spirnkle with a little cheese. bake in oven at 250 for 20 minutes or until tortilla is crunchy. to freeze: cover with foil before baking and place in freezer. to cook : remove from freezer, cook covered for 1 hour. remove foil and cook for another 15 minutes untill cheese is melted.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the beef in a skillet. add taco seasoning, refried beans, and salsa. stir until heated through. spread onto pizza crust. top with crushed taco chips, onions, and shredded cheese. bake at 350 until cheese is melted and crust is browned. top with lettuce, tomatoes, olives, onions, and sour cream (or whatever you prefer).","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan, cook beef over medium heat until no longer pink; drain. stir in taco seasoning and water. bring to a boil; reduce heat. simmer, uncovered, for 10 minutes; set aside. place crusts on ungreased pizza pans or baking sheets. combine beans and salsa; spread over crusts. top with beef mixture, chips and cheese. bake at 350 for 13-16 minutes or until cheese is melted. sprinkle with tomatoes and lettuce if desired.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees, and cook pasta according to directions, and set aside. in a large skillet,cook ground chiocken, and onion half at a time, until meat is brown, and drain fat. return mixture to skillet, and stir in water, and taco seasoning mix, bring to a boil, and reduce heat. simmer uncovered for 2 minutes, stirring occasionally. stir in cooked pasta, corn, olives, and half of the shredded cheese,all the salsa, and all the chile peppers. transfer mixture to a lightly greased 3 quart rectangular casserole. bake uncovered for 35-45 minutesor until heated through. remove from oven and sprinkle the remaining cheese. serve with lettuce, tomato, tortilla chips, and sour cream.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown meat in a skillet and then add taco seasoning. brush the tortillas with cooking oil and bake on 350 for five minutes. mix salsa and thousand island dressing and blend in a blender. spread sauce over tortillas. pile high with chosen meat and veggies.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spray a 9 inch pie plate with cooking spray. line the pie late with the crescent rolls, making sure to over lap. fill any gaps and bring up to edge. sprinkle with half the tortilla chips. brown and drain beef. add taco seasoning and water. simmer for 10 minutes. top crescent rolls and chips with meat mixture. top with sour cream and shredded cheese and the remaining tortilla chips. bake in a 350 degree oven for 20-25 minutes. serve with extra sour cream, salsa, con queso, shredded lettuce, tomatoes or other toppings of your choice.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in 10-inch skillet, cook beef or turkey over medium-high heat 5 to 8 minutes, stirring frequently, until thoroughly cooked. drain. in 4- to 5- quart slow cooker, place cooked beef and remaining taco pasta ingredients except cream cheese, pasta shells, and cheddar cheese; stir until well combined. cover; cook on low 3 to 4 hours. about 15 minutes before serving, cook and drain pasta as directed on package. uncover slow cooker. stir in cream cheese, pasta, and shredded cheddar cheese until well combined. cook uncovered on high 5 to 7 minutes longer or until cheese is melted. serve.","target":"grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take 3 tablespoons of pistachio and keep aside. chop the remaining nuts. cream together butter or ghee and sugar until fluffy. add in vanilla. stir together semolina and flour. mix flour mixture into the ghee mixture and stir until a firm paste is formed. add chopped nuts and mix well. knead lightly and make balls. place a whole nut in the center of each ball. slightly flatten the balls. place the balls on ungreased baking tray and bake at 375f oven for 12 to 15 minutes. cool on wire rack then store in airtight container. make 11\/2 dozen cookies or it may depends on the size you make.","target":"first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 \/ 300f \/150c)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. for shortbread crust: in medium bowl, stir together flour, powdered sugar and butter until dough forms a ball. press dough into greased 9x13 inch pan. bake 10-12 minutes. for brownie: in medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes). spoon brownie batter evenly over cooked shortbread crust. place pecan half over batter. bake 30-35 minutes. cool thoroughly.","target":"first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 \/ 300f \/150c)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. in small bowl, beat egg white with vanilla and powdered sugar until stiff peaks form. in large bowl, with same beaters, mix cake mix, butter and cream cheese until a crumbly dough forms. press dough into jelly roll pan. spread with egg white mixture and sprinkle with walnuts. bake at 375 degrees f. for 15-20 minutes until golden brown. cool completely before cutting into squares.","target":"first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 \/ 300f \/150c)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: the shortbread. sift together first three ingredients, set aside. with mixer on high, cream butter until light and fluffy. next add egg yolks and sugar. mix until sugar is dissolved and mixture is light. switch to low, add dry ingredients and mix only until incorporated. make 2 balls cover and freeze 30 minutes. the jam. in saucepan combine all ingredients; simmer stirring often until cranberries are softened. remove from heat. let cool. preheat oven to 350. using one ball grate with course grater into 9 x 12 pan. press down lightly. cover with jam. with second ball repeat with grater. bake for 40 minutes. remove from oven. sprinkle liberally with 10x sugar. let cool 10 minutes before cutting.","target":"first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 \/ 300f \/150c)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs. combine the water and vanilla and drizzle over the dry mixture. blend until the dough can be packed together. roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1\/8 inch) thick. cut into circles or other shapes and bake on a greased baking sheet at 170°c\/ 325°f\/ gas mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown. cool and store in an airtight container at room temperature.","target":"preheat oven to 400 degrees. lightly grease baking sheets. in a large bowl, combine the flour, oats, sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. add just enough milk to make a firm dough. transfer the dough to a floured surface and knead until smooth. roll out to a thickness of 1 1\/8\". using a fork, prick all over. using a 1 1\/2\" round cookie cutter, cut rounds and place 1\" apart on prepared pans. bake for 12-15 min, until the crust is golden brown. transfer to wire racks to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the dry ingredients, then cut in the butter until the mixture resembles breadcrumbs. combine the water, malt syrup and vanilla and drizzle over the dry mix. mix until the dough can be squeezed and it holds together. if necessary, add more water in small amounts. roll out either between two sheets of waxed paper, or \u2013 better \u2013 place the dough on a silpat and then top it with a sheet of wax paper. roll out to a thickness of 1\/8\u201D and then stamp out shapes. peel away trimmings, then prick with fork. bake at 325f for 20-25 minutes, taking care that they don\u2019t over-brown. when cool, store in air-tight container.","target":"preheat oven to 400 degrees. lightly grease baking sheets. in a large bowl, combine the flour, oats, sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. add just enough milk to make a firm dough. transfer the dough to a floured surface and knead until smooth. roll out to a thickness of 1 1\/8\". using a fork, prick all over. using a 1 1\/2\" round cookie cutter, cut rounds and place 1\" apart on prepared pans. bake for 12-15 min, until the crust is golden brown. transfer to wire racks to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mayonnaise and egg in a large bowl. add green pepper, onion, corn, mustard and pepper stir in crabmeat and 1 1\/2 cups bread crumbs, or enough to hold mixture together. shape into 8 patties and coat with remaining bread crumbs. heat oil and butter in a large skillet. add crab cakes, in batches, and fry until lightly browned on both sides. serving ideas : serve with your favorite tartar sauce","target":"combine egg, 1\/4 cup of the crushed potato chips, coconut, green onion, mayonnaise or salad dressing, parsley, and coriander in mixing bowl. stir in crabmeat; mix well. shape into 12 patties 1\/2 inch. coat patties with remaining crushed potato chips. heat oil in large skillet. add crab patties. cook 2 to 3 minutes on each side until golden. serve immediately with herb sauce. herb sauce- combine all ingredients in a small bowl. cover and refrigerate 1 hour to allow flavors to mellow."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. prepare a 8\" square pan with cooking spray; set aside. prepare cornbread mix according to package directions. then, stir in celery and egg white; set aside. to mashed potatoes, add half cup cheddar cheese. in prepared pan, make 4 alternating rows of potatoes and cornbread mixture. bake for 30 minutes or until heated through. sprinkle with remaining cheese over top. bake for 5 minutes longer or until cheese has melted. serving ideas: serve with a salad and potato dinner rolls.","target":"cook potatoes in water until tender,drain. in a large skillet saute onion and pepper in oil till tender. stir in flour,pepper,thyme until blended. gradually add milk. bring to a boil, cook stir for 2 minutes or until thickened. reduce heat, stir in 1 cup of cheese and mustard until cheese melts. fold in the potatoes, ham, carrots and parsley. transfer to a 3 quart baking dish coated with non stick cooking spray. cover and bake at 400°f for 20 minutes. uncover,bake 10 minutes longer. sprinkle the remaining cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. prepare a 8\" square pan with cooking spray; set aside. prepare cornbread mix according to package directions. then, stir in celery and egg white; set aside. to mashed potatoes, add half cup cheddar cheese. in prepared pan, make 4 alternating rows of potatoes and cornbread mixture. bake for 30 minutes or until heated through. sprinkle with remaining cheese over top. bake for 5 minutes longer or until cheese has melted. serving ideas: serve with a salad and potato dinner rolls.","target":"preheat oven to 350 degrees f. grease a large casserole dish of your choice. in the greased baking dish layer half of these ingredients, in this order, potatoes, ham, onion, cheese, flour, salt, and pepper. after this layer the other half in the same order. beat the 2 eggs in a small bowl and evenly pour over the top of the potatoes and other ingredients. cover all of these ingredients with milk. cover with tin foil and bake for 1 hour or until the potatoes are tender. uncover and bake for another 15 minutes. remove from the oven and let sit for another 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. prepare a 8\" square pan with cooking spray; set aside. prepare cornbread mix according to package directions. then, stir in celery and egg white; set aside. to mashed potatoes, add half cup cheddar cheese. in prepared pan, make 4 alternating rows of potatoes and cornbread mixture. bake for 30 minutes or until heated through. sprinkle with remaining cheese over top. bake for 5 minutes longer or until cheese has melted. serving ideas: serve with a salad and potato dinner rolls.","target":"cooked potatoes in water until tender; drain. in a large nonstick skillet, saute onion and peppers in oil until tender. stir in flour, pepper and thyme until blended. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat; stir in 1 cup cheese and mustard until cheese is melted. fold in potatoes, ham, carrots, and parsley. transfer to a 3 quart baking dish coated with pam. cover and bake at 400 degrees for 20 minutes. uncover; bake 10 minutes longer. sprinkle with remaining cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. prepare a 8\" square pan with cooking spray; set aside. prepare cornbread mix according to package directions. then, stir in celery and egg white; set aside. to mashed potatoes, add half cup cheddar cheese. in prepared pan, make 4 alternating rows of potatoes and cornbread mixture. bake for 30 minutes or until heated through. sprinkle with remaining cheese over top. bake for 5 minutes longer or until cheese has melted. serving ideas: serve with a salad and potato dinner rolls.","target":"in saucepan cook onion in butter till tender but not brown. blend in flour and salt. add milk all at once; cook and stir over medium heat till thickened and bubbly. add cheese, stirring to melt. stir in parsley and mustard. fold in potatoes and frankfurters. place in a 1 quart casserole. cover and bake at 350 degrees for about 35 minutes or till heated through. prep time does not include cooking and cooling of the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the griddle. brush one side of each piece of broiche with butter. spread the other half with mustard. on four slices of bread, mustard side up, lay a piece of cheese. place two slices of sausage on top of the cheese. lay a piece of cheese over the sausage. place two slices of sausage on top of the cheese. lay a piece of cheese over the sausage. top each pile with the remaining bread, mustard side down. in a mixing bowl, whisk the eggs and cream together . season with salt and pepper. dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted. slice the sandwiches in half and serve with the fried onions","target":"slice doughnuts in half and spread cut sides with whole grain dijon mustard. top 4 doughnut halves with 2 slices each of turkey, cheese and ham and place other doughnut half on top. in a shallow bowl, beat together eggs, milk, salt and nutmeg. set aside. heat a non-stick frying pan over medium high heat and melt the butter. slowly dip each sandwich in egg mixture, flipping over to coat both sides. fry sandwiches until golden brown, crisp and cooked through (2-3 minutes per side). dust generously with powdered sugar and serve with jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs. combine the water and vanilla and drizzle over the dry mixture. blend until the dough can be packed together. roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1\/8 inch) thick. cut into circles or other shapes and bake on a greased baking sheet at 170°c\/ 325°f\/ gas mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown. cool and store in an airtight container at room temperature.","target":"place dry ingredients in a mixing bowl. cut or rub in the butter with a pastry blender, two knives or your fingertips. add the sugar and enough milk to make a stiff dough. knead this mixture on a flour surface until smooth. all this can be done almost instantly in a food processor. if you have time, return the dough to your bowl, cover and chill for an hour. this resting time will make the biscuits more tender and crisp. after the dough has chilled, preheat your oven to 350 degrees. roll out the dough until it is a bit more than 1\/8 inch thick, and cut into any desired shape. traditional digestives are about 2 1\/2 inches round. place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the dry ingredients, then cut in the butter until the mixture resembles breadcrumbs. combine the water, malt syrup and vanilla and drizzle over the dry mix. mix until the dough can be squeezed and it holds together. if necessary, add more water in small amounts. roll out either between two sheets of waxed paper, or \u2013 better \u2013 place the dough on a silpat and then top it with a sheet of wax paper. roll out to a thickness of 1\/8\u201D and then stamp out shapes. peel away trimmings, then prick with fork. bake at 325f for 20-25 minutes, taking care that they don\u2019t over-brown. when cool, store in air-tight container.","target":"place dry ingredients in a mixing bowl. cut or rub in the butter with a pastry blender, two knives or your fingertips. add the sugar and enough milk to make a stiff dough. knead this mixture on a flour surface until smooth. all this can be done almost instantly in a food processor. if you have time, return the dough to your bowl, cover and chill for an hour. this resting time will make the biscuits more tender and crisp. after the dough has chilled, preheat your oven to 350 degrees. roll out the dough until it is a bit more than 1\/8 inch thick, and cut into any desired shape. traditional digestives are about 2 1\/2 inches round. place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine flour, sugar, baking powder, salt and spices in a mixing bowl. add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed. fold in raisins. pour batter into a greased and floured 8x8 cake pan. bake at 350f for 30-40 minutes or until cake tester comes out clean.","target":"preheat oven to 350f and grease\/flour a 9\" pan. sour the milk by adding vinegar to it. sift dry ingredients together. cream butter and sugar; add well beaten egg and mix well. add the dry ingredients alternatively to the batter with the soured milk. pour into prepared pan and bake in oven approximately 35 minutes or until the cake tests done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta according to directions. immediately rinse with cold water and drain well. add cheese, walnuts, celery, mayonnaise, salt and pepper. gently toss with 2 forks until the ingredients are well mixed. refrigerate until serving. you may need to add a little more mayonnaise if the salad seems dry. sprinkle with the parsley and serve slightly chilled. note; this pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. keep in the refrigerator.","target":"beat together cream cheese, liver spread, blue cheese and sherry until fluffy. stir in half of water chestnuts, drained and chopped, bacon onion and olives. press in small bowl lined with clear plastic wrap. cover and chill. to serve, invert bowl onto plate. remove bowl and plastic wrap. garnish with sliced pimento stuffed green olives if desired. serve with crackers. makes 2 2\/3 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta according to package directions. drain. meanwhile, in large saucepan over medium heat melt butter. saute carrots in butter 3 minutes. add garlic, onion, zucchini and mushrooms. cook until tender. stir in flour. gradually stir in milk, whisking until smooth. cook, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheddar cheese, dry mustard, salt and pepper to taste. stir in cooked pasta. serve immediately.","target":"saute garlic in olive oil 1 minute; add green beans, broccoli, zucchini, pepper and onion; cook 5 minutes. add mushrooms and tomatoes and cook an additional 5 minutes. in small saucepan, mix butter, half and half and spices until butter melts. remove from heat; mix in half of cheese, stirring well. toss sauce with vegetables, pasta and remaining cheese. note: following the recipe, your veggies will still be crisp, if you like them more tender, you might want to par-cook the broccoli and green beans first."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta according to package directions. drain. meanwhile, in large saucepan over medium heat melt butter. saute carrots in butter 3 minutes. add garlic, onion, zucchini and mushrooms. cook until tender. stir in flour. gradually stir in milk, whisking until smooth. cook, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheddar cheese, dry mustard, salt and pepper to taste. stir in cooked pasta. serve immediately.","target":"preheat oven to 450°f (convection oven @ 400°f). in a large roasting pan, toss vegetables and garlic with oil, salt, pepper and italian seasoning to coat. start to boil water for pasta noodles. stir vegetables after 10 minutes. after 20-25 minutes total, carrots should be tender and vegetables should start to brown. cook pasta noodles as per directions on the package. drain pasta and toss with vegetable mixture in a large bowl. in microwave, heat chicken broth for 1 minute. then mix chicken broth to the pasta and vegetable mixture. shake on parmesan cheese and toss."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken into 1 inch pieces. toss with 2 tablespoons cornstarch; set aside. saute broccoli in 1 tablespoons hot oil in a large skillet over medium-high heat, stirring occasionally, 4 minutes; remove from skillet, and set aside. saute chicken pieces in remaining 1 tablespoons hot oil in skillet over medium-high heat, stirring occasionally, 8 minutes or until done. reduce heat to medium. whisk together orange juice, next 3 ingredients, and remaining 1 tablespoons cornstarch. add orange juice mixture and broccoli to chicken, and cook; stirring constantly, 3 minutes or until sauce is thickened. stir in basil and orange rind. serve over hot cooked rice.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in wok. stir-fry onions, peppers, and white part of bok-choy until crisp tender. remove and keep warm. add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. add sauces in order, stirring between each addition to coat. add cooked vegetables back and stir to coat. add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. serve immediately.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook and drain fettuccine as directed on package. cover to keep warm. meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. stir in remaining ingredients except fettuccine; reduce heat to medium. cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. serve over fettuccine.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"cook and mash potatoes,add egg to potatoes while mashing. set aside. brown hamburger and onion,drain. add beans and soup, stir well. place in a greased casserole dish. put mashed potatoes on top of meat mixture. sprinkle with cheese. bake 350 for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 400 degrees. brown beef and onion in a large skillet; drain. add beef back to skillet and stir in rice, salt pepper, soup and water; mix well. place coleslaw mix in an ungreased 2 quart casserole dish. spoon beef mixture over coleslaw. cover and bake about 45 minutes. uncover, top with cheese and pop back in oven for another 10 minutes uncovered or until cheese is melted and casserole is hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 350 degrees f. in large heavy skillet, heat oil. saute onion, celery, green pepper and ground beef. when meat is no longer pink, stir in all remaining ingredients except cheese. simmer for a few minutes. transfer to a lightly greased casserole dish. bake 45 minutes. sprinkle grated cheese on top and bake a little longer, until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 350. brown ground beef in skillet, drain. stir in thawed green beans, soup, water and seasonings: pour into 1 1\/2 quart casserole dish. (spray with pam first, makes easier clean up) combine 1\/2 of french fried onions with potatoes and spoon atop meat mixture. bake uncovered for 25 min or until heated through. top with cheese and remaining onions and bake an additional 5 min until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"brown ground beef with diced onion and garlic salt. drain. drain mixed vegetables and rotel. mix all ingredients except the velveeta in a 2 qt casserole dish. bake at 350 for 30-45 minutes. top casserole with velveeta and bake for another 10-15 minutes (until melted)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"set oven to 425°f. in a fry pan, brown beef with onion and garlic (if using); drain. add remaining 7 ingredients. bring to a light simmer; cook for 2 minutes. place the mixture in a greased 2-qt casserole dish. in a bowl, combine the flour, baking powder and salt. in another small bowl, combine the oil, butter (or just oil if using) and milk. add to the dry flour ingredients; blend well. spoon over the ground beef mixture. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"cook rice according to package directions and set aside. brown beef and next 3 ingredients in a large skillet, stirring until beef crumbles; drain off grease. combine beef mixture, rice and remaining ingredients (except for onion rings). place mixture into a greased 13x9x2 baking dish. bake for 1 hour at 325 degrees. add onion rings to top and bake for 10 more minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 350 degrees f. coat an 11x7-inch baking dish and nonstick skillet with cooking spray. cook onion in skillet over medium heat, stirring often. crumble in beef; cook, stirring, until browned, about 5 minutes. add ketchup, 1\/2 t salt and 1\/4 t pepper; cook until mixture thickens slightly. place bottoms of buns in dish. top with beef mixture, pickles and cheese. bake until cheese is melted, 15 minutes. if desired, top with sliced tomatoes. cover with bun tops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 350 degrees. brown beef, drain fat. stir in undrained tomatoes and corn; heat through. transfer to greased 2 quart baking dish. sprinkle with 1\/2 cup of cheese. for corn bread toping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1\/2 tsp salt. stir in egg, milk, and oil. evenly spread on beef mixture. sprinkle remaining two t cheese over the topping. bake uncovered for 30 minutes or until topping is set. let stand five minutes. stir together tomatoes, cilantro, and olives. spoon over casserole before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"fry hamburger salt and pepper to taste. drain. boil 4 potatoes and make into mashed potatoes. mix hamburger, beans, corn, ketchup. spread evenly in casserole dish. spread mashed potatoes evenly over mixture. bake for 30 minutes at 350. top with package of chedder cheese place back into oven and melt cheese. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"brown hamburger with onion, bell pepper and garlic. drain grease. add the rest of the ingredients except cheese and simmer for 25 minutes. place mixture into greased casserole dish and top with cheese. bake at 375 for 30 minutes until cheese melts and casserole gets bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"soak rice in 3 cups of water for 1 hr in rice pot, then cook rice. brown, rinse, and drain ground beef \u2013 return to pot. season ground beef. sautee onions, celery, and garlic with seasoned ground beef. add mushrooms, cream of mushroom soup, cream of chicken soup, and ¼ cup of water to pot \u2013 mix well. add rice to the pot \u2013 fold in (don\u2019t stir or you will break up the rice). place rice mixture in casserole dish. bake at 325 (convect) for 45 min if you don\u2019t have a convection oven \u2013 bake at 325 for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 400 deg. spray a 9x9\u201D glass baking dish. brown the ground turkey, cumin, paparika, garlic powder, mrs. dash, worcestershire sauce and chopped onion in a skillet. make sure you drain the grease off if there is any. place meat mixture evenly in the bottom of the dish. evenly sprinkle the cheese on top. mix with a whisk in a separate bowl the milk, bisquick and eggs making sure you whisk out all the lumps. then pour the mixture over the meat as evenly as you can. bake for 25 minute or until a knife, in the middle, comes out clean. let rest for about 5 minutes then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"place hamburger in bottom of a baking dish. follow with a layer of sliced onions and a layer of sliced potatoes, salt and pepper to taste. continue to layer until casserole is full. heat soup with 1\/2 cup of milk and add thyme. pour over top of casserole. bake at 350 for 1 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"cook rice. preheat oven to 350 degrees. saute hamburger. add onion, pepper and garlic to hamburger. add taco seasoning and water to hamburger and cook until water evaporates. stir in all the rest of ingrediants except 1 cup cheese and the sour cream. cook 30-40 minutes. during the last 10 minutes add cheese on top. serve with sour cream on the side. it can be added as people wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"cream 1\/2-c. butter and 1c. sugar until light and fluffy. blend in grated apples. sift together dry ingredients and stir into apple mixture. stir in nuts and raisins. spread batter in a lightly greased and floured 13x9x2\"pan. bake in a 350-f. oven for 40 minutes. combine 1-tblsp. butter and 1\/2-c. sugar, orange peel and juice. bring to a boil over moderate heat. reduce temperature and simmer until sugar is dissolved. pour over cake when it comes from the oven. cut into servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"heat oven to 350 degrees f. grease 9-inch round or 5 1\/2 cup oval baking pan. combine flour, 3\/4 cup granulated sugar, 1\/4 cup cocoa powder, baking powder, baking soda, and salt in medium-sized bowl. stir in milk, melted butter, and vanilla to form a thick batter. spread in prepared pan in an even layer. sprinkle with remaining granulated sugar, cocoa powder, and brown sugar evenly over batter. pour boiling water over top. bake for 25 minutes, until set around sides and top is loose and slightly bubbly. cool in pan on rack at least 10 minutes. serve warm or at room temperature with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"heat oven to 350*f. in small bowl, combine flour, sugar, cocoa, baking powder and salt. stir in milk, margarine and vanilla; blend well. spread batter in ungreased 9 inch round or square pan. in small bowl, combine sugar, cocoa and dash salt; mix well. sprinkle evenly over cake batter. pour hot water over sugar mixture. bake at 350* for 35 to 45 minutes or until center is set and firm to the touch. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 deg. grease an 8 x 8 glass baking dish. in medium bowl, combine flour, white sugar, baking powder, salt, cinnamon and 1\/4 cup cocoa. whisk in milk, butter and vanilla just until smooth. spread batter into baking dish. in small bowl, mix brown sugar and 1\/4 cup cocoa. sprinkle evenly over batter. carefully pour 1-1\/2 cups boiling water over mixture in baking dish. do not stir! bake 30 minutes (batter will separate into cake and pudding layers). cool in pan on wire rack 10 minutes. serve warm (or cold!!) in dessert bowls with a scoop of vanilla ice cream or a dollop of whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"in a medium bowl, combine 3\/4 cup sugar, flour, 3 tbls cocoa, baking powder and salt. blend in milk, butter and vanilla. beat until smooth. pour into an 8 inch square pan. in a small bowl, combine 1\/2 c sugar, brown sugar and 4 tbls cocoa. sprinkle over top of cake. do not stir. pour hot water over cake. do not stir. bake at 350f 35-40 minutes. let stand 15 minutes. serve warm topped with whipped topping or icecream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"combine brown sugar and 1t flour mix; set aside. combine 1-1\/4c flour with the granulated sugar and pecans,baking powder and salt. mix well. make a well in the center of pecan mixture. combine milk, butter and vanilla and pour into well; stir together. pour into a greased\/floured 8 inch square pan. sprinkle with brown sugar mixture. pour boiling water over batter; do not stir. bake until pudding is bubbly and cake springs back a little to the touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 degrees f. combine the 3\/4 cup sugar, flour,3 tbl cocoa, baking powder and salt. blend in milk, butter and vanilla. beat until smooth. pour into 8x8 or 9x9 pan. mix 1\/2 cup sugar, brown sugar and 4 tbl cocoa in a small bowl. sprinkle in an even layer over top of batter. pour hot water over everything in pan. bake for 35-40 minutes. let stand 15 minutes and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350* (f). spread butter or margarine on bottom and sides of 8-inch square pan. in mixing bowl, combine flour, 2\/3 cup sugar, 4 tbsp. cocoa, baking powder, cinnamon, coffee powder, and salt. stir slowly until blended. stir in milk, oil, and vanilla. spoon batter into prepared pan, and smooth out until evenly distributed. in a small bowl, stir together remaining 2 tbsp. cocoa and 2\/3 cup sugar. spread this mixture evenly over batter in pan. on top of this, pour boiling water. do not stir. carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean. cool for a few minutes. serve warm, directly from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat the oven to 350°f into a bowl sift together the flour, 1\/3 cup of the cocoa powder, the baking powder, and the salt. in another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. in a bowl whisk together the remaining 1\/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. serve the cake hot with the ice cream, if desired (i always desire ice cream with mine)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"boil 2 cups of water. in a 2 1\/2 quart greased casserole combine flour, sugar, first amount of cocoa, baking powder and salt. add vanilla, oil and milk. mix until well combined. stir in nuts, if using. spread out evenly. combine second amounts of sugar and cocoa and sprinkle over top of cake. gently pour boiling water over top. cook on high in a microwave for 9 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 degrees. combine brown sugar and 1 tablespoon flour in a small bowl. mix 1 1\/4 cups flour with granulated sugar, 1\/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture. combine milk, margarine, and vanilla in a bowl; add to flour mixture. stir just until moist. spread batter into an 8 inch square baking pan; sprinkle with brown sugar mixture. pour boiling water over batter (do not stir). bake at 350 degrees for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. serve warm with whipped topping. garnish with pecans if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 f degrees. mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan. mix together 1\/2 cup sugar, 1\/2 cup brown sugar, and 1\/4 cup cocoa. pour mixture on top of the batter in the pan, using a spoon to spread it evenly. in a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. stir to dissolve coffee. add 1 tablespoon butter. stir until butter is completely melted. pour mixture over the cake batter. bake for about 45 minutes, or until cake is done (it should spring back when touched). let cool for about 30 minutes. when ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"in a medium bowl, mix together the flour, granulated sugar, 3 t cocoa, baking powder, and the salt until well blended. stir in the milk, butter, orange zest, and chocolate chips and mix well. turn the batter into a 3 and 1\/2 quart electric slow cooker. in another bowl, mix together the brown sugar and remaining 1\/4 c cocoa until well blended. sprinkle over the batter. gently pour the water evenly over all. do not stir. cover and cook on the high heat setting about 1 and 3\/4 to 2 hours or until a tester inserted in the cake comes out clean. (do not cook on the low heat setting for a longer time.). serve warm or at room temperature, topped with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 325 degrees. beat together butter, sugar, vanilla, and cocoa. beat in eggs, then sugar, then sifted flour. pour into ungreased 8x8-inch baking pan. place pan inside a larger pan of water. bake at 325 degrees for 45 minutes. serve with whipped cream or ice cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350°f. combine flour, sugar, 1\/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. mix in milk and oil until batter is uniform. sprinkle brown sugar, 1\/4 cup cocoa and chocolate chips evenly over batter. add vanilla to the hot water and pour over everything. do not mix. place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. the pudding will be bubbling around the edges. allow to cool for a few minutes before serving. leftovers, if you have them, may be stored for one day at room temperature. reheat before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"combine 3\/4 cup brown sugar, flour, and next 3 ingredients in a lightly greased 9- x 1 3\/4-inch round cakepan. stir together milk, oil, and vanilla; add to sugar mixture, stirring until blended. stir in apple. sprinkle with remaining 3\/4 cup brown sugar. pour hot apple cider slowly over batter. do not stir. bake at 350° for 30 to 35 minutes or until a cake layer forms on top. cool slightly, and serve with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 degrees f. mix together flour, 1\/4 cup sugar, the 1 tablespoon cocoa powder, baking powder, and salt. add milk, oil, and vanilla. stir until smooth. pour batter into an ungreased 1 1\/2 quart baking casserole dish. mix together the 1\/2 cup sugar and the 2 tablespoons cocoa powder in a small mixing bowl. gradually stir in the boiling water. pour evenly over batter in the casserole. bake 30 minutes. cool 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"mix apples and 1 cup sugar together and let stand until sugar is dissolved. add eggs and mix well. sift together the 1 cup flour, cinnamon, and baking soda. stir into apple mixture. add 1 cup walnuts, 3\/4 cup raisins, and 1 teaspoon vanilla. pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes. while cake is baking, mix 1\/2 cup brown sugar, 1\/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan. cook over medium heat until slightly thick and clear. add butter, 1 teaspoon vanilla, 1\/2 cup walnuts, and 1\/2 cup raisins and stir until butter is melted. pour topping over hot baked cake while still in pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350°f. add mixture 2 to mixture 1. beat until smooth. spread in buttered 6 cup casserole dish. sprinkle mixture 3 over the batter. pour boiling water over all. bake for 50 minutes. it won't set up completely. it is supposed to be runny. the runny part is the chocolate sauce to pour over your cake when serving with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"in large bowl, mix flour, 1 cup of the sugar, 1\/4 cup of the cocoa and baking powder. stir in the cream and vanilla. spread in a 9 inch square pan or 7 x 11 pan. mix remaining brown sugar and cocoa and sprinkle over top. pour on coffee slowly and carefully place in over. bake till the sauce bubbles through the cake,approximately 30 minutes, depending on your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"cut the flour and butter together. mix the brown sugar and pecans in and press into a 9 x 13 pan. bake 20 min or until golden brown. let cool. mix the cool whip, powdered sugar and cream cheese and spread over cooled crust. then mix the pudding mixes and milk together till it starts to thicken and then pour over the cream cheese mixture. refrigerate until set or at least 2 hours. top with cool whip before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350°f. in bowl, stir together 3\/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. stir in milk, butter and vanilla. beat until smooth. pour batter into an ungreased 8 or 9-inch square baking pan. stir together remaining sugar, brown sugar, and remaining cocoa; sprinkle mixture evenly over batter. pour hot water over top. do not stir. bake for 35-40 minutes or until center is almost set. let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. garnish with whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350°f. combine flour, sugar, 1\/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. mix in milk and oil until batter is uniform. sprinkle brown sugar, 1\/4 cup cocoa and chocolate chips evenly over batter. add vanilla to the hot water and pour over everything. do not mix. place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. the pudding will be bubbling around the edges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 degrees f. grease a 9 inch square baking dish or round souffle dish. combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1\/3 cup cocoa in medium bowl. add milk, butter and vanilla, stir until just blended. spoon the batter into the prepared dish. combine brown sugar and remaining 1\/4 cup cocoa in small bowl. sprinkle evenly over batter. pour boiling water over entire mixture; do not stir. bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. cool at least 10 minutes. sprinkle with powdered sugar before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"for the cake : mix the sugar, eggs, butter, salt and milk together. sift the flour and gradually add to the wet ingredients. pour batter into prepared square casserole dish and arrange the apples on top. bake in preheated oven at 350f for 40-45 minutes or until browned and toothpick inserted in center comes out clean. prepare the sauce while the cake is baking :. combine all the ingredients for the sauce and bring to a boil, stirring continually until sugar is dissolved. remove from heat and pour over hot cake as soon as it comes out of the oven. allow time for the liquid to be absorbed. serve with cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350°f for pudding, combine all ingredients in a medium bowl; pour into greased 8-inch square baking dish. for topping, combine sugar and cocoa in a small bowl; gradually stir in boiling water. pour over pudding. do not stir. bake 45 minutes. topping will sink and the pudding will rise to the top. allow to cool slightly before serving. serve with ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"heat oven to 350. grease a 8x8\" square pan. mix first 9 ingredients in a bowl and pour into pan. mix brown sugar and baking powder in a small bowl, then add water and stir. slowly pour water mixture onto cake batter. (if you don't pour slow, it will make a big hole in the middle of the cake.). bake for 40 minutes or until toothpick comes out with crumbs on it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"pre-heat oven to 350. in a large mixing bowl, stir together flour, ½ c sugar, 2 tbsp cocoa, baking powder and salt. add milk, oil and vanilla; stir until smooth. stir in nuts if using. pour batter into8x8 baking dish. combine remaining 3\/4c sugar and ¼ c cocoa powder; gradually stir in boiling water. carefully pour liquid mixture evenly over batter in baking dish. place baking dish on a sheet pan (in case it boils over - this happens!) and bake at 350 for 30 minutes, or until a tooth pick inserted into just the cake (not the pudding that is now below the cake) comes out clean. allow to set for a few minutes once out of the oven, but serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. combine cake mix, eggs, water, oil and flour in large bowl. beat on low speed until all ingredients are moistened; then beat on high speed for 2 minutes. dough will be sticky. fold in chocolate pieces and peanut butter chips until evenly distributed. drop by heaping tablespoonfuls onto ungreased baking sheet, spacing 2 inches apart. bake for 12 to 14 minutes. let the cookies cool on the baking sheet on a wire rack for 4 to 5 minutes or until firm. serve slightly warm or store in an airtight container.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all the marinade ingredients in a large zip lock bag. place bag in a bowl. put pork in the bag and seal. let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) turn the bag often reserve the marinade for basting cook meat about 4 inches from the heat source. if you wish, you can broil in your oven if you do not want to bbq turn often to brown the meat evenly and cook until crisp,basting often. about 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it. slice pork thinly and serve immediately.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. remove all visible fat from pork; place in a shallow baking pan. in a small bowl, whisk together remaining ingredients except sesame seeds and onions. brush honey mixture over pork; sprinkle with sesame seeds. bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees f). to serve, slice thinly and garnish with green onions.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place pork tenderloin in large ziploc bag. peel and lightly crush garlic. add garlic and ginger to bag. whisk together soy sauce, olive oil and brown sugar in medium mixing bowl. pour over pork tenderloin. marinate in ziploc bag in fridge for up to 3 days. (3 days= the most tender pork you've ever had) remove from bag and discard marinade. grill on bbq or broil in oven until medium (about 15 minutes). very dark and tasty with a light pink centre. great over rice or with baked potatoes and grilled asparagus.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put all ingredients except pork in a blender or food processeor with salt and pepper to taste. blend. put the pork in a sealable plastic bag and pour the marinade over it. put in the refrigerator for 1-2 days, turning occassionally. let pork stand at room temperature about 30 minutes before cooking. cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes). let stand 5 minutes before slicing.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine the soy sauce, ketchup and garlic powder. place pork in plastic bag set in a shallow dish; pour soy sauce mixture over meat. turn pork to coat all sides. close bag and marinate for 24 hours in refrigerator, turning meat in marinade occasionally. drain pork, discarding marinade. place pork on a rack in a shallow roasting pan. insert a meat thermometer. roast, uncovered in a 325 degree oven for 45 to 60 minutes, or until thermometer registers 160 degrees. sprinkle sesame seed on a piece of foil. carefully roll pork in sesame seed. cut into thin slices. serve with mustard, if you like.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine soy sauce, lime juice, oil, garlic and red pepper flakes in a 13\" x 9\" (non-metallic) pan or ziplock bag to make marinade. add the tenderloin and marinate for at least 4 hours, or overnight (sometimes i'll marinate for almost 2 days!). grill on bbq over low heat, turning regularly and basting with marianade until internal temperature reaches 160 (about 25 minutes). it should be crusty on the outside and tender on the inside - delicious!","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 6 ingredients, mixing well. add all remaining ingredients except pork loin and combine thoroughly. spread marinade evenly over pork loin and marinate in refrigerator for 8 hours. preheat oven to 350 degrees. remove pork loin from refrigerator and let come to room temperature. roast uncovered for 45 minutes. remove from oven and let rest for 15 minutes. carve into 1\/4 inch slices.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix fist 6 ingredients for marinade. marinate meat for 2 hours. broil or grill 5-7 minutes on each side. heat marinade to boil on stove. add water and cornstarch mixture to thicken. not all may be needed. when meat is done, let rest for 3 minutes. serve with sauce and rice.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut plums in quarters and remove seeds. in a small saucepan, cook plums with 2 tablespoons cold water until soft and mushy, about 15 minutes. let cool. add hoisin sauce, soy sauce, pepper, sesame oil, ginger, orange juice, lemon juice, and 1\/4 cup of water, stir to blend marinade well. trim pork tenderloin, if necessary. place in a roasting pan and coat with marinade. cover pan with plastic wrap and refrigerate for 3 hours. preheat oven to 400°f. roast pork in marinade, uncovered, until pork is white throughout, 30-35 minutes. remove meat to a carving board, slice, and arrange on a platter. spoon pan juices over meat. serve warm or at room temperature.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all the ingredients except the oil in a large plastic zip lock bag, mix well so the meat is coated. place in the fridge for at least 2 hours or overnight. remove pork from marinade -save marinade. heat oil in a skillet and saute the pork over medium high heat for 3 minutes, flip and continue cooking for another 3 minutes or until the pork is nicely browned on both sides. pour in the marinade cook for an additional 3 minutes or until the sauce has thickened.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together the first 7 ingredients in a large heavy-duty plastic zip-lock bag; add pork. seal bag and marinate in refrigerator for 8 hours or overnight, turning every now and then. heat a large ovenproof skillet coated with cooking spray over medium-high heat. remove pork from bag; reserve marinade. add pork to pan; cook 6 minutes, browning on all sides. place pan in oven, bake at 425° for 15 minutes or until meat thermometer read 160°; let stand 5 minutes before slicing. bring reserved marinade to a boil in a saucepan; lower heat, and simmer 5 minutes. cut pork into 1\/4-inch slices; serve with sauce.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together last 4 ingredient. pour over pork in heavy plastic zip lock bag. refrigerate at least 2 hours, turning occasionally. remove pork from marinade and place on rack of shallow roasting pan. bake for 45 minutes at 350 degrees or until meat thermometer registers 160 degrees f\/71 degrees c. you can thicken marinade with some cornstarch -- it makes a delicious gravy.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place meat in a large plastic bag. mix together all remaining ingredients and pour into bag with the meat. seal bag and chill to marinate at least 4 hours. preheat oven to 300. pour meat and marinade into a roasting pan and cook, uncovered for 2 hours (basting often) or until cooked through.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the first 16 ingredients in a food processor; process until smooth. place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat. refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat). grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix soy sauce, chili sauce, honey, vegetable oil, green onions, curry pwder, garlic, tabasco and worcestershire sauce together. place meat in a ziploc bag; pour in sauce. marinate overnight, turning every few hours. grill marinated tenderloins 5 minutes on each side. cut on a diagonal to serve. serve over rice. note: i make a separate batch of sauce to pour over the pork and rice. refrigerate overnight while the meat is marinating and heat before serving.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients and marinate overnight. preheat oven to 500 degrees. place meat in a foil lined dish for easy clean up. cook meat for 6 minutes per pound. turn off oven-do not open oven door-let tenderloin remain in oven for one hour. no peeking!","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir together first 3 ingredients. rub tenderloin with olive oil and place on a wire rack in a roasting pan. pour sherry mixture into roasting pan. bake at 450, basting occasionally, 45 to 50 minutes or until thickest portion registers 140 for medium rare. bake longer until thermometer registers 160 for medium or 170 for medium-well. cover tenderloin loosely with aluminum foil, let stand 15 minutes before slicing. garnish, if desired. serve with pan drippings.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine everything except the tenderloin and the vegetable oil. mix well. place tenderloin in a large resealable bag. pour marinade over top. turn to coat. refrigerator for 8 hours. preheat grill and coat grates in vegetable oil. remove tenderloins from marinade and place on grill over medium high heat. grill for 20 minutes, turning occasionally. baste with mariande after 10 minutes then discard remaining mariande. remove from grill when done, let sit for 5 minutes, then carve into thin slices.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, combine first six ingredients. place pork in large resealable plastic bag. add half the marinade, seal bag, turn to coat and then refrigerate for two hours, turning occasionally. cover and refrigerate remaining marinade for basting. drain and discard marinade, grill pork covered, over hot heat for 15-20 minutes or until meat thermometer reads 160°f and juices run clear, basting occasionally with reserved marinade.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a gallon ziplock bag. marinate 30 minutes in the refrigerator. preheat wok and add oil. stir fry pork tenderloin mixture on high heat 4 - 5 minutes. stir in cauliflower and pepper squares and continue stir frying until vegetables are barely cooked. top with peanuts and serve with rice.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a zip-top plastic bag, combine soy sauce, worcestershire sauce, garlic, lemon juice, pepper and oil. add pork, and turn to coat evenly. squeeze out as much air as possible, seal, and refrigerate for at least 1 hour (no more than 4 hours). preheat oven to 375 degrees f. place marinated pork in a roasting pan, and bake in preheated oven for 35 to 40 minutes, or until meat thermometer reads 160 degrees f, basting meat often with marinade.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place pork tenderloin in a slow cooker with the contents of the soup packet. pour water, wine, and soy sauce over the top, turning the pork to coat. carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. sprinkle with pepper, cover, and cook on low setting for 4 hours. serve with cooking liquid on the side as au jus.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients in self-sealing bag; seal bag and mix well. let rest at room temperature for 20-30 minutes (or overnight in the refrigerator). preheat oven to 450 degrees fahrenheit. remove tenderloin from marinade, discarding leftover marinade. roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees fahrenheit. remove from oven and let tenderloin rest for 5-10 minutes before slicing.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, stir the first 3 ingredients together. rub tenderloin with olive oil, and place on a wire rack in a roasting pan. pour sherry mixture into pan. bake in a preheated 450° oven for 45-50 mintues, basting occasionally, or until a meat thermometer inserted into the thickest portion reads 140° for medium rare (160° for medium). remove from oven, cover tenderloin loosely with foil; let stand 15 minutes before slicing. garnish, if desired; serve with pan drippings.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all the ingredients in a zip-top bag. marinate in the refrigerator for up to 8 hours in the refrigerator. roast in 425 degree oven until pork is cooked to your liking 20 to 30 minutes or until pork temperature reaches145 to 150 degrees. cover with foil and let rest 10 minutes before slicing.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: the sauce: combine all sauce ingredients in a small bowl, stirring until the sugar dissolves. put the teriyaki sauce and pork in a sealable plastic bag. seal the bag and marinate the pork in the refrigerator, turning once, for at least 30 minutes to 4 hours. preheat the broiler. remove the pork from the marinade and discard the marinade. place the pork on a roasting pan and broil until an instant-read meat thermometer inserted into the thickest part reads 155°, about 15 minutes, turning once. let rest for 10 minutes before slicing.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut pork into 1-inch-thick medallions; sprinkle with salt and pepper. heat oil in a large nonstick skillet over medium-high heat. add pork to skillet, in batches, and cook 2 minutes per side or until browned. remove from pan, and keep warm. add onion and garlic to skillet; saute 4 minutes or until onion is tender. stir in preserves and soy sauce; cook 3 minutes or until thickened. return pork to skillet, and cook 1 to 2 minutes or until thoroughly heated. divide pork and sauce into 6 servings.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan or duch oven,saute the carrots,onions, and garlic in oil until tender. add the tomatoes and seasoning,bring to a boil. reduce heat,simmer,uncovered for 1 to 1-1\/2 hours or until thickened and reduced by half. stirring occasionally.","target":"puree tomatoes and tomato paste in a blender or food processor. in a medium saucepan, heat oil briefly, and add garlic. saute 15 seconds, being careful not to let it brown. add pureed tomatoes, oregano, salt, pepper, and wine. bring sauce to a boil, reduce heat, and simmer for 20 minutes. remove from heat and stir in parsley. makes 13 servings"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: do not prepare the dressing mix; use it dry. combine tomato paste, sugar and salad dressing mix. stir until combined. gradually add the pasta sauce. stir in tomatoes and mushrooms. heat gently. best if you don't allow it to boil. serve over hot, cooked pasta.","target":"puree tomatoes and tomato paste in a blender or food processor. in a medium saucepan, heat oil briefly, and add garlic. saute 15 seconds, being careful not to let it brown. add pureed tomatoes, oregano, salt, pepper, and wine. bring sauce to a boil, reduce heat, and simmer for 20 minutes. remove from heat and stir in parsley. makes 13 servings"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add olive oil to skillet and heat over medium-high heat. add onions and saute until they are clear in color. add diced tomatoes and crushed tomatoes. add basil, oregano, salt, sugar and italian seasoning and crushed red pepper flakes. bring to a boil stirring constantly and then reduce heat to low and simmer for 45 minutes. add minced garlic and stir and continue to simmer for an additional 15 minutes. boil angel hair pasta until aldente plate and serve.","target":"puree tomatoes and tomato paste in a blender or food processor. in a medium saucepan, heat oil briefly, and add garlic. saute 15 seconds, being careful not to let it brown. add pureed tomatoes, oregano, salt, pepper, and wine. bring sauce to a boil, reduce heat, and simmer for 20 minutes. remove from heat and stir in parsley. makes 13 servings"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the gravlax: crush the dill with the coarse salt and add the brown sugar. sprinkle the salmon fillets with the szechuan peppercorns. cover with the dill mixture and splash with vodka. sandwich the fillets together, tail-to-tail, and cover with plastic wrap. cover the salmon with another plate and something that weighs about a pound. refrigerate for 24 hours. after that time, the flesh will have lost its translucence. rinse under cold water and pat dry. for the mustard sauce: combine the mustard, brown sugar and lemon juice. slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. slice the gravlax thinly on the bias and without the skin. serve with crackers and the mustard sauce.","target":"cut fresh salmon in half lengthwise and remove bones. place one-half in shallow dish. sprinkle with dill. combine salt, sugar and pepper. sprinkle on fish evenly. place other half on top, skin side up. cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights). refrigerate 2 to 3 days. to serve: scrape dill and seasonings away. slice salmon thinly on diagonal. serve with crackers or rye bread"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450f and butter small baking dishes (ramekins, baking shells, or lobster shells will also work). saute the mushrooms in butter. season with the wine; add cream, beaten egg yolks, salt and flour. cook, stirring constantly until smooth; add lobster meat. place mixture in buttered baking dishes. dot with butter, sprinkle with paprika and bread crumbs mixed with cheese. bake for 10 minutes, or until golden.","target":"heat oven to 450 degrees. saute onion and mushrooms in butter. blend in flour and seasonings. cook over low heat until bubbly. remove from heat and stir in cream, chicken broth and worcestershire sauce. bring to boil, stirring constantly. boil 1 minute. add egg yolk, flavoring and lobster. place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs. bake 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the lobsters in half length ways with a sharp knife and remove stomach sac and intestinal vein. remove the flesh from the body and legs and chop into 12 mm pieces. melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. gradually add the cream and stock, stirring constantly over gentle heat until well combined. add the lobster flesh, half of the parmesan, salt, paprika and cayenne and simmer for 10 minutes stirring frequently. remove the heat. preheat the grill. wash and dry the lobster shells, place on the grill pan then fill with the lobster with flesh and sauce. mix together the breadcrumbs and remaining parmesan , sprinkle over top of the lobster halves and grill for 10 minutes. serve immediately.","target":"heat oven to 450 degrees. saute onion and mushrooms in butter. blend in flour and seasonings. cook over low heat until bubbly. remove from heat and stir in cream, chicken broth and worcestershire sauce. bring to boil, stirring constantly. boil 1 minute. add egg yolk, flavoring and lobster. place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs. bake 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fry fish, when done put in a casserole dish. saute onions in same pan. add wine with onions and cook for 30 seconds scrapping bottom of pan often. add soup and milk. cook for a minute or two stirring all the time. pour soup mixture over fish in casserole. sprinkle with bread crumbs then both of the cheeses and then sprinkle with paprika. bake in 425 oven for 10-15 minutes until brown and bubbly. all ovens are different, please keep an eye on it so it does not burn.","target":"heat oven to 450 degrees. saute onion and mushrooms in butter. blend in flour and seasonings. cook over low heat until bubbly. remove from heat and stir in cream, chicken broth and worcestershire sauce. bring to boil, stirring constantly. boil 1 minute. add egg yolk, flavoring and lobster. place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs. bake 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large heavy skillet, bring the cream to the boil. cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. cook the fettuccini in the boiling, salted water until done, but still firm to the bite. drain well. while the pasta is cooking, stir the salmon and cheese into the cream. cook over high heat for 2 to 3 minutes. add the drained fettuccini to the skillet. toss gently. serve with a grinding of fresh pepper over the top.","target":"in a small saucepan, clarify butter by simmering over low heat. set aside, allowing milk solids to sink to bottom. pour off clear yellow liquid and reserve; discard white sediment. whisk together flours, baking powder, salt, egg, milk and 1 tablespoon clarified butter until smooth. heat 2 tablespoons clarified butter in a small skillet and drop batter in 1 tablespoon at a time. cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. flip and cook until golden brown. repeat with remaining batter. place 1 piece of smoked salmon on top of each of the blini. add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large heavy skillet, bring the cream to the boil. cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. cook the fettuccini in the boiling, salted water until done, but still firm to the bite. drain well. while the pasta is cooking, stir the salmon and cheese into the cream. cook over high heat for 2 to 3 minutes. add the drained fettuccini to the skillet. toss gently. serve with a grinding of fresh pepper over the top.","target":"arrange smoked salmon, thinly sliced, sliced red onions, 2 leaf lettuce, 4 slices tomatoes, hard boiled eggs, lemon and parsley sprigs on a nice pretty plate. add cream cheese in the middle with spreading knife. fill bowls with green and black olives, capers, chopped green onions, thinly sliced green and red peppers for garnish. toast bagels, bagels in a basket lined with a cloth napkin. optional! whip cream cheese until soft and fold in chives or dill for spreading on the bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450f and butter small baking dishes (ramekins, baking shells, or lobster shells will also work). saute the mushrooms in butter. season with the wine; add cream, beaten egg yolks, salt and flour. cook, stirring constantly until smooth; add lobster meat. place mixture in buttered baking dishes. dot with butter, sprinkle with paprika and bread crumbs mixed with cheese. bake for 10 minutes, or until golden.","target":"preheat oven to 450 degrees. cut lobsters into halves, remove meat and break into small pieces. reserve the shells. cook mushrooms in 12 tbsp butter and add mustard, parsley, sherry and paprika to taste. heat to boiling. melt remaining butter in a separate pan, blend in butter, add cream and cook until thickened, stirring constantly. season with salt and add mushroom mixture and lobster."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the lobsters in half length ways with a sharp knife and remove stomach sac and intestinal vein. remove the flesh from the body and legs and chop into 12 mm pieces. melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. gradually add the cream and stock, stirring constantly over gentle heat until well combined. add the lobster flesh, half of the parmesan, salt, paprika and cayenne and simmer for 10 minutes stirring frequently. remove the heat. preheat the grill. wash and dry the lobster shells, place on the grill pan then fill with the lobster with flesh and sauce. mix together the breadcrumbs and remaining parmesan , sprinkle over top of the lobster halves and grill for 10 minutes. serve immediately.","target":"preheat oven to 450 degrees. cut lobsters into halves, remove meat and break into small pieces. reserve the shells. cook mushrooms in 12 tbsp butter and add mustard, parsley, sherry and paprika to taste. heat to boiling. melt remaining butter in a separate pan, blend in butter, add cream and cook until thickened, stirring constantly. season with salt and add mushroom mixture and lobster."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the lobsters in half length ways with a sharp knife and remove stomach sac and intestinal vein. remove the flesh from the body and legs and chop into 12 mm pieces. melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. gradually add the cream and stock, stirring constantly over gentle heat until well combined. add the lobster flesh, half of the parmesan, salt, paprika and cayenne and simmer for 10 minutes stirring frequently. remove the heat. preheat the grill. wash and dry the lobster shells, place on the grill pan then fill with the lobster with flesh and sauce. mix together the breadcrumbs and remaining parmesan , sprinkle over top of the lobster halves and grill for 10 minutes. serve immediately.","target":"cut lobsters into halves, remove meat and break into small pieces. reserve the shells. place meat, roe and liver in large bowl. cover bowl and wrap shells; refrigerate both. approx 25 minutes before serving: in 3-quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika. stir in half-and-half and sherry; cook, stirring, until thickened. add meat; cook until just heated, stirring occasionally. preheat broiler at apprx 425-450 degrees. place shells on rack in broiling pan; fill with mixture; sprinkle with cheese. broil until cheese melts and starts to crust. place lobsters on platter; garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fry fish, when done put in a casserole dish. saute onions in same pan. add wine with onions and cook for 30 seconds scrapping bottom of pan often. add soup and milk. cook for a minute or two stirring all the time. pour soup mixture over fish in casserole. sprinkle with bread crumbs then both of the cheeses and then sprinkle with paprika. bake in 425 oven for 10-15 minutes until brown and bubbly. all ovens are different, please keep an eye on it so it does not burn.","target":"cut lobsters into halves, remove meat and break into small pieces. reserve the shells. place meat, roe and liver in large bowl. cover bowl and wrap shells; refrigerate both. approx 25 minutes before serving: in 3-quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika. stir in half-and-half and sherry; cook, stirring, until thickened. add meat; cook until just heated, stirring occasionally. preheat broiler at apprx 425-450 degrees. place shells on rack in broiling pan; fill with mixture; sprinkle with cheese. broil until cheese melts and starts to crust. place lobsters on platter; garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together the dry ingredients. in a large bowl, mix together the wet ingredients. add the dry ingredients to the wet mix all at once and mix together until just combined. fold in the optional fruit. scoop into a standard muffin cup 3\/4 full. bake in a 350 degree oven for 32 minutes or until a toothpick stuck in center comes out clean. cool and eat.","target":"cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. combine flour, baking powder, salt and sugar in a large bowl. in a separate bowl combine oil, milk, and egg. mix liquid ingredients with dry until just moist and stir in the mango pulp. fill greased muffin tins, or paper muffin cups two-thirds full. bake at 400°f for 15-18 minutes. they are done when they are brown on top and a tooth-pick inserted into the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. grease cookie sheets. combine cake mix, water, butter and egg in a large mixing bowl. beat with electric mixer on low speed until moistened. increase speed to medium; beat for 1 minute (dough will be thick). stir in chips and nuts; mix until well blended. drop dough by heaping teaspoonfuls 2-inches apart onto greased cookie sheets. bake 10-12 minutes or until set. let cookies stand on cookie sheets 1 minute. remove cookies to wire racks; cool completely.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt chocolate in bain marie. mix butter, sugar, egg yolks. when texture is creamy, add two egg whites that have been whipped until stiff. add melted chocolate. warm the milk. moisten maria cookies in the milk. (quickly dip in and out). layer the bottom of big round or oval plate with maria cookies. spread a layer of the melted chocolate on top of the cookies. alternate with cookies and melted chocolate ending with a layer of the melted chocolate. refrigerate for 4 hours or overnight.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, combine the dry cake mix, eggs, butter and oats. mix well. stir in the chocolate chips and raisins. drop by heaping tablespoonfuls 2\" apart onto an ungreased baking sheets. bake at 350° for 9-11 minutes or until set. cool for 5 minutes; remove to wire racks.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray. pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon. melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces. scrape the mixture into the prepared pan and chill 1 hour. remove the bark from the pan and peel off the waxed paper. set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces. store in an airtight container.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a loaf pan with parchment paper. melt the butter and syrup together in a small saucepan over a low heat until they begin to boil. melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and syrup. beat the egg and slowly add it to the hot chocolate mixture. break up the graham crackers into large chunks; add the walnuts, raisins and most of the cherries. pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon. press the mixture into the pan and decorate with reserved cherries. leave to set in the fridge for about 4 hours. remove from the fridge, peel off the paper and cut into slices or cubes. serve chilled.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake batter according to package directions; stir in crushed cookies. spoon into a greased and floured 10-inch fluted tube pan. bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely. in a small mixing bowl, beat cream cheese and milk until smooth. beat in cream until mixture begins to thicken. add confectioners' sugar; beat until stiff peaks form. frost cake. garnish with additional cookies. refrigerate leftovers.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat the cream cheese and butter until light and fluffy. beat in egg and vanilla. add the cake mix and mix well (dough will be sticky). cover and refrigerate for 2 hours. roll rounded tablespoonfuls of dough into balls. place 2 inches apart on ungreased baking sheet. bake at 350 degrees four 9-11 minutes. cool on wire rack.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line an 8 1\/2 x 4 1\/2 - inch loaf pan with plastic wrap. place chocolate and sweetened condensed milk in a heat-proof bowl. bring water to a boil in a saucepan. remove from heat. place bowl containg chocolate mixture over water, making sure water doesn't touch bottom of the bowl. stir occasionally until chocolate is melted and combined with sweetened condensed milk. remove bowl from saucepan and stir in cookies. add mixture to loaf pan, pressing it down slightly. chill in refrigerator until set, about 3 hours. cut into 1\/4-inch slices. tips: to prepare in the microwave, place chocolate and sweetened condensed milk in a large microwaveable bowl. cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. grind chocolate candy, hot chocolate mix, dark brown sugar together in food processor it becomes a fine powder. cream sugar mixture with butter, add molasses, chocolate syrup, vanilla and blend all of those ingredients thoroughly. stir dry flour, cocoa powder, brownie mix, add a very small pinch of baking powder, add chocolate chips. flatten onto pan and bake at 350 degrees for 8 to 10 minutes, but check 5 minutes after baking.","target":"place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt the butter in a saucepan. add the onions and saute for 5 minutes. add the apple dice and cook for 1 more minute. add the chopped beef and mix together. squeeze out the excess milk from the bread slices. tear up the bread slices and add to pot. add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well. place mixture in a greased 9 x 13\" baking dish. place bay leaves vertically in the casserole. bake at 325 degrees f for 40 minutes, then remove from the oven. mix together the egg and milk then pour it over the bobotie. bake for 15 more minutes. remove bay leaves before serving.","target":"for lamb: preheat oven to 350 degrees f. melt butter in large skillet over medium heat. add onion and garlic. saute until translucent, about 7 minutes. add lamb, curry powder and spices. cook 5 minutes, stirring frequently. add tomato, almonds and jam. continue until lamb is cooked, stirring occasionally, about 7 minutes more. season. drain off fat. transfer lamb to 2-quart soufflé dish. for custard: whisk all ingredients together in medium bowl. pour over lamb. bake until custard sets, about 50 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"saute onion and bell pepper in butter 3 minutes or until tender, remove from heat. add pimento, soups, milk, lemon juice and tuna, mix well. place half of potato chips in bottom of lightly buttered 9\"x13\" casserole dish. cover with tuna mixture. sprinkle remaining potato chips on top. bake at 350f (175c) for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"mix all ingredients in a casserole dish. top with whipped, creamed potatoes. sprinkle a little paprika (approx. 1\/4 tsp) and parsley on top of potatoes if desired. brown under broiler. (i use a gas stove, so it takes approximately 15-20 minute for mine to brown)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"saute onion and sweet potato and garlic in oil. sprinkle with flour. add tomatoes and simmer until potato is tender. combine rice, leftover vegetables, sundried tomato and tuna in casserole dish. pour tomato sauce over. mix together bisquick, milk and egg. pour over casserole. bake 400 degrees f. for 35 minutes. serve with spaghetti squash."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"cook pasta until al dente. (watch carefully; it may take significantly more or less time than the package says.). preheat oven to 325 degrees f. combine all ingredients except 1\/2 cup cheese in a large casserole dish. sprinkle reserved cheese over the top. bake for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400f and lightly grease muffin tin. mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese. spoon into prepared muffin tins and bake for 18 to 20 minutes. when done let them sit for 5 minutes before taking them out of the pan.","target":"preheat oven to 425 degrees. sift together dry ingredients. combine egg, milk, and molasses. add to dry ingredients, stirring constantly. beat until just barely smooth. add butter and stir in cheese. fill muffin pans 2\/3 full. bake for 10 to 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat a pie dish with butter. spread the breads with butter on 1 side. arrange 4 pieces of bread in the pie dish with their buttered side down. sprinkle some rasins,some lemon rind and half of the sugar over the breads. arrange the other 4 pieces of bread with their buttered side down on top. sprinkle the rest of the rasins, lemon rind and sugar over the breads. blend the milk and the egg. pour the liquid mixture over the breads. leave it to soak for 30 minutes. bake in a preheated oven at 180 deg c or gas reg 5 for about 40 minutes. serve hot.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a large ovenproof casserole dish with some of the butter. slice the bread and butter it. place them in layers in the bowl, sprinkling the fruit on top of each layer. whisk the eggs. whisk the milk, cream, sugar and vanilla essence. combine the eggs and the milk mixture. pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated). if there isn't enough liquid to cover the bread, add more milk and\/or cream. sprinkle the top with grated nutmeg. bake in a medium oven for approximately 1 hour. the top should be golden brown, and the pudding will rise. serve.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 180°c. soak the raisins in the boiling water. butter the bread slices and cut them diagonally. arrange them in a baking dish (greased lightly or non stick). beat the eggs lightly in a bowl. bring the milk and sugar in a vessel to boiling point. when it reaches this point take off the fire and add the vanilla essence. add the hot milk mixture slowly to the beaten egg. stir continuously till the egg is incorporated and the mixture thickens. sprinkle the raisins over the bread slices and in between them too. pour the custard over the milk and put the baking dish into the hot oven. bake for 25 mins or till tester comes out clean. sprinkle cinnamon powder over it when still hot. serve hot or warm or even cold.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring milk to boiling point in a small saucepan, do not boil (known as 'scalding'). blend in cream and vanilla. whisk eggs and sugar together in a bowl until creamy. gradually whisk in milk mixture. cut bread into quarters. layer in a greased shallow casserole dish with sultanas an apples. pour over milk mixture. allow to stand for 15 minutes. place casserole dish in a baking dish. add enough hot water to baking dish to come halfway up the sides of the casserole. sprinkle pudding with combined sugar, nutmeg and cinnamon. bake at 180°c (350°f) for 40 to 45 minutes or until custard is set and golden. serve with cream and fruit.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375°f. cut croissants into 2-inch pieces; toast them in the oven 10 minutes. remove and cool. raise oven heat to 400°f. butter a 9-inch square glass baking dish. combine the toasted croissants with the blueberries in the baking dish. whisk together the eggs, cream, sugar, cinnamon and nutmeg; stir in the vanilla. spoon mixture over the croissants; sprinkle with slivered almonds. place the baking dish in a large baking pan; add enough hot water to come halfway up the sides of the dish. bake 50-60 minutes, or until pudding is set and the top is golden. remove the baking dish from the water; cool on a wire rack. serve warm or at room temperature.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut bread into 4 triangles. butter a pie dish that holds 1 1\/2 pints liquid. layer bread and dried fruit finishing with bread. beat the eggs and sugar together. pour in the hot milk and vanilla essence. pour custard mix over bread layers and leave for 15 mins to allow the custard to soak into the bread. bake in a moderate oven for 45 min or until the custard is set. serve with whipped cream or ice cream.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the croissants open and smear a thick layer of butter and apricot jam on them. add the raisins and dark rum in a bowl. microwave them for 1 minute on high until the dark rum is absorbed by the raisins. mix the custard mixture together. put the croissants in an oven baking dish. sprinkle the almonds, raisins and cinnamon over the croissants. then add the custard mixture. let it stand for about 5 minutes. then cover the baking dish with foil and bake for about 30-45 minutes at 350°f. serve hot with a dollop of cream or ice cream. note: you can always and some chocolate chips or caramel chips for variation.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter the bread on both sides (optional) and then cut into small cubes. break the eggs into a bowl, add the milk, cream and sugar and whisk until combined and the sugar has dissolved. place the bread cubes into an ovenproof dish - don't squash them in too tightly. pour in the mixture and then let it sit for a few minutes to allow the bread to absorb some of the mix. sprinkle over some extra caster sugar and then cook in a preheated 170°c\/325°f oven until golden on top and the egg mixture has just set. let it cool for a few minutes before serving.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 170 °c \/ 325 °f \/ gas 3. butter a 1.1 litre (2 pint) oven-proof dish. butter the bread, then cut off the crusts and cut the slices into triangles, squares or fingers. arrange half the bread in the dish. scatter over the dried fruit, mixed peel and half the sugar, then add the remaining bread. beat together the eggs and milk, then pour into the dish. sprinkle with the remaining sugar and leave to stand for at least 30 minutes. bake for 35-40 minutes until set and crisp on top.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300 degrees. generously butter bread; cut each slice diagonally into 2 triangles. arrange bread, butter side up, in 9x13-inch baking dish. sprinkle with 1\/2 cup brown sugar, raisins and peel. beat half and half and eggs to blend;pour into dish over bread. bake until firm, 40 to 50 minutes. spoon into bowls, drizzle with brandy, sprinkle with additional brown sugar and serve immediately with whipped cream.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brush the bread with the melted butter. lay bread in the bottom of the dish. sprinkle with some of the sultanas. add more bread and keep repeating. mix the eggs, sugar, salt, milk and heavy cream. strain so smooth. pour over the bread. allow to stand for 15 minutes. place in an oven set at 360 degrees fahrenheit for about 40 to 50 minutes or until well risen and the custard is set. serve with ice cream .devour!","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. butter a 7 x 11 \" oven safe dish and arrange buttered bread in dish. beat caster sugar and eggs in a large bowl, beat well and add vanilla and half the nutmeg stir together. pour slowly onto bread and push down bread to soak all bread. sprinkle remaining nutmeg over pudding. place pudding dish in a larger pan and add boiling water in larger pan half way up pudding dish,sprinkle raw sugar over pudding. place in oven and bake for 50 minute until a knife stuck in the center comes out clean. when done remove from oven and let set for 15-20 minute serve warm. enjoy.","target":"dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f; spray a 13x9 cake pan with pam (non-stick cooking spray) and set aside. in a large bowl, combine dry cake mix, miracle whip salad dressing, eggs, water and cinnamon at medium speed until well blended. with a wooden spoon, stir in carrots and walnuts. note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced. pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. cool completely and then frost.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute onion in 3t of butter. combine onion, soup, salt, pepper, cheese and 1 1\/2 cups of croutons. add carrots and then add 1\/4 cup of the melted butter. add the rest of the melted butter to the remaining croutons and place on top of carrot mixture. bake covered at 350 for 20-25 minutes.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: set oven to 350 degrees f. butter a 1-1\/2 quart baking dish. place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes. drain and place in a baking dish. in a small saucepan melt 1\/4 cup butter and the cheese, stirring often, then stir in dill. pour over carrots. melt remaining butter; toss with saltines. sprinkle over carrots. bake uncovered for 25-30 minutes or until lightly browned.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat griddle. combine all ingredients except cream cheese in medium bowl; stir until well blended. pour batter by 1\/4 cupfuls onto hot well-greased griddle. turn pancakes when tops are covered with bubbles and edges look dry. turn only once. spread pancakes with softened cream cheese, if desired.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease a 9x13 inch pan (i use a sheetcake pan, and it bakes a little faster). in a large bowl, beat eggs at medium speed. add flour, wheat germ, sugar, cinnamon, baking soda, salt,oil and carrots. beat at low speed to combine, then at high speed to mix well. stir in walnuts. pour into pan and bake for 30-35 minutes. (if using sheet pan, the time may be a bit shorter) cake is done when a toothpick inserted in center of cake comes out clean. cool and then frost.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease and flour a bundt pan. i use bakers joy spray. beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes. stir in nuts and raisins. pour into prepared pan. bake for 50-55 minutes or until toothpick comes out clean. cool in pan 15 minutes. remove from pan and cool on wire rack. cool at least 1 hour before frosting.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt oleo and pour over stuffing mix, reserving 1 cup for topping. in a buttered 2-quart casserole, layer carrots, stuffing mix, onion, and cheese. repeat layers; cover with reserved stuffing. pour soup and milk, well mixed over all. bake at 350°f for 25 minutes.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook carrots in salted water until done. drain and reserve 1\/2 cup liquid. place carrots in blender (or mixer or food processor) and add the 1\/2 cup liquid, then add the evaporated milk. blend for just a few seconds, then add other ingredients and blend until smooth. pour into buttered casserole. bake uncovered at 350f for 1 hour or until firm.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large mixing bowl, combine the cake mix, pudding mix and cinnamon. whisk the eggs, orange juice and oil; add to dry ingredients. beat until well blended. stir in the carrots, raisins and nuts (batter will be thick). pour into two greased and floured 9-in. round baking pans. bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely. for frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. add the confectioners' sugar, orange juice and peel; beat until blended. spread between layers and over top and sides of cake. store in the refrigerator.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f combine all cake ingredients except carrots and cinnamon in large bowl. beat as directed on cake mix package. stir in carrots and cinnamon. pour batter into greased 13 x 9-inch baking pan. bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. cool completely. combine all frosting ingredients in large bowl. beat at medium speed, scraping bowl often, until creamy. spread cooled cake with frosting.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degree f. in mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon. add carrots, oil, sourdough starter and eggs. mix until moistened. beat at medium speed of electric mixer for two minutes. pour into a greased and floured (i use pam). 13x9 baking pan. bake in 325 degree oven for 55 minutes. cool thoroughly. spread with cream cheese frosting and sprinkle with chopped walnuts. cream cheese frosting: in small bowl beat together cream cheese and butter. slowly beat in powdered sugar. beat until smooth. add 1 teaspoon vanilla.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for frosting: in a medium bowl, cream together the cream cheese and butter until creamy. mix in the vanilla, then gradually stir in the confectioners' sugar. store in the refrigerator after use. for waffles: prepare cake mix according to directions. add milk, butter,nuts,carrots and vanilla. pour into well oiled and hot waffle iron. cook until crisp 3-4 minute. spread with frosting while hot to melt.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. grease and flour 8 or 9 inch souffle pan. mix carrots, raisins, pineapple, eggs, and water in a bowl. add the nut package from the nut bread mix if its separate and stir that inches. stir in nut bread mix. pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter. add onion, flour and seasonings and stir until smooth. gradually add milk. stir over medium heat until thickened. arrange half of carrots in bottom of 2-1\/2 qt casserole. add cheese slices. top with remaining carrots. pour sauce over all. top with buttered. bread crumbs. bake at 375 for 30 minute.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease and flour three 9-inch pans. combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. beat at low speed with electric mixer until moistened. beat at medium speed for 2 minutes. fold carrots into batter. divide evenly into pans. bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. cool in pans 15 minutes. invert onto cooling racks. cool completely. frost with frosting of your choice. i like the cream cheese frosting.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain the carrots and mash them in large bowl. in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour. in another bowl whip the eggs til smooth. add the sugar and the vegetable oil and cream together. add the flour mixture and the egg mixture to the carrots, whip til mixed well. add the buttermilk and the walnuts and mix again. bake at 350 degrees in a well oiled and floured cake pan for 50 minutes. cool completely. mix the softened butter, softened cream cheese, vanilla, sugar, and lemon. frost the cake and enjoy. ps. i have been known to add another box of cream cheese and another stick of butter, more calories but oh so tasty.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. 2. in a large bowl, beat together eggs, butter, raw cane sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan. 3. bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, before cutting into squares or bars and eating it all up.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake as directed on the box. add the pudding, vanilla and oj - mix well. dust the shredded carrots that you have roughly chopped and the raisins with cornstarch- add to batter. pour into a 9 x 13 pan that you have sprayed w\/ your choice of coating. bake 325 for aprox 35 min- until golden and set in the middle. serve as is or top w\/ a cream cheese frosting.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. grease bottoms of 2 8 or 9 inch cake pans and lightly flour. beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. stir in raisins and 1 cup of the coconut reserving the rest for later. pour batter into prepared pans. bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool. when cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees. grease bundt pan. beat oil, sugar and eggs. sift flour, baking soda, baking powder, salt , cinnamon,nutmeg and ginger into the sugar and oil mixture. beat until just mixed -- do not over mix. stir in grated carrots, raisins and pecans. bake for approx 45 mins, or until cake tester comes out clean,usually takes mine longer than 45 minutes. to make frosting, beat softened cream cheese and butter until well mixed and smooth and creamy, add the confectioners sugar in 1 cup increments and then add the vanilla, mix well and frost cake.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cheesecake: preheat oven to 350 degrees. grease a 9 inch springform pan. using a hand mixer beat cream cheese, sugar and flour until light and fluffy. add eggs one at a time. add vanilla and mix. pour the carrot cake batter in the bottom of the pan. pour the cream cheese mixture in the middle of the pan place in oven and bake for 55-60 minutes until set. cool at room temperature before placing in the fridge for at least 4 hours. pour glaze over cake. top with chopped walnuts and shaved carrots before serving. carrot cake: using a hand mixer beat ingredients with ½ cup of water on medium high for 2 minutes. cream cheese glaze: beat ingredients in a bowl using a hand mixer. add more milk if necessary for desired consistency.","target":"in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350f degrees. cook beef until brown and crumbly. turn the cooked beef into a 2 1\/2 quart casserole. pour off any grease from skillet. add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp. add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice. in a small bowl, blend the cornstarch with the soy sauce and stir into the mixture. top with chow mein noodles. bake uncovered 45 minutes to 1 hour. serve with rice or mashed potatoes.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: panfry bacon in skillet until browned. remove with a slotted spoon. saute onion and mushrooms in bacon fat until tender. remove with slotted spoon and combine with bacon. season tenderloin pieces. dip in beaten egg, then roll in cracker crumbs. brown in remaining bacon fat. fill a 1-qt casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms. add the mushroom liquid, cover and bake at 350*f for 30 minutes. variations: i most often substitute orange juice or apple juice for the mushroom liquid. makes it even more delicious!","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the chicken breasts (preferably while still a bit frozen) into slices 1\u0094-2\/3\u0094 thick, salt with the soy sauce or salt and let sit a few minutes while you fry the rice. heat the oil in a baking tin on the stove. add the rice and fry until it starts browning and then add the chicken for max 1-2 min. add the mushrooms, the thyme, the mushroom marinade and 3 1\/2 cups water or 4 cups water and the broth cube. bake in the oven at medium heat until all the water evaporates (about 30 min); try the rice and if it\u0092s not ready add some more water. let cool a bit before serving. goes very well with a bit of lemon juice on top or some cold plain yogurt on the side.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut meat into thin slices about 1\/8 inch thick. mix with corn starch, water, sherry, salt, and onion. wash mushrooms and cut vertically into slices about 1\/4 inch thick. heat one tbsp oil in skillet and cook chicken until pink color is gone. add mushrooms and cook slightly. serve with fried rice and noodles.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the cornstarch, egg white and 1\/2 teaspoon of the salt. put the slices of chicken into this mixture. heat half the oil in a non-stick wok (do not allow it to get too hot). stir fry the chicken until lightly coloured. remove meat with a perforated spoon. heat the remaining oil in the wok until smoking. toss in the spring onions. then add the mushrooms, water chestnuts and peas. add the remaining salt and stir for approximately 5 minutes. add the chicken slices, soy sauce and sugar. cook together for 1 minute. serve.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. remove and discard stems from shiitake mushrooms; slice mushroom caps. heat margarine in a medium nonstick skillet over med-high heat. add shiitake and other mushrooms; saute 5 minutes or until tender. set aside. combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture. cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed. garnish with chives as desired.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a large non-stick frying pan over high heat. add mushrooms and cook, stirring often, for 8 minutes or until mushroom juices evaporate. transfer to a large bowl. set aside for ten minutes to cool. add mince, green onion, breadcrumbs, egg, parsley and salt and pepper to mushrooms and mix until combined. shape mixture into 8 patties. spray non-stick pan or bbq plate with olive oil spray and cook patties until browned on both sides and cooked through. use the patties in burgers or serve with a salad.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. place chicken in 6x10 baking dish. sprinkle with onion flakes. in a small bowl, combine soy sauce, honey and garlic powder and pour mixture evenly over chicken. cover and bake for 30 minutes. spread green peppers and mushrooms evenly over chicken, and continue to bake, covered 20 or more minutes until mushrooms are tender.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a medium size skillet over medium heat. add garlic to pan and cook 1 minute. stir in mushrooms, scallions, 1\/4 tsp salt and pepper. cook 3 minutes stirring often. reduce heat to medium. add chicken pieces to pan and sprinkle w\/remaining salt and pepper. cook, stirring for 4 minutes or until cooked through. stir in soy sauce, vinegar and cilantro. cook 2 minutes. serve.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: dissolve the cornfour in a quarter of the stock. add the soy sauce, lemon juice, and remaining stock. set aside. heat the oil in a wok.add the chicken , red pepper, ginger,bamboo shoots and mushrooms. cook,stirring for 4-6 minutes,until the chicken is cooked. stir in the liquid and basil and bring to the boil to thicken. season with salt and pepper and serve with steamed rice.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: slowly pour beer into a large glass (20 oz) so it doesn't get too big of a head. shake up the can of snap-e-tom. slowly pour the can of snap-e-tom into the glass add tabasco sauce to taste stab the olives with a toothpick and use it to create a gentle whirlpool in the glass to mix ingredients. slide the two olives away from each other and hang on the side of the glass with one olive in the beer and one on the edge of the glass. enjoy.","target":"rub lemon or lime around rim of glass and then put the rim in margarita salt or tony chachers, if desired. add ice to glass. mix vodka, tomato juice, lemon juice, worcestershire sauce, tabasco, salt, pepper, celery salt and horseradish (if using) and pour in glass. garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. in a big bowl, combine the first 16 ingredients (ground beef through black pepper); mix well. divide the mixture evenly into 4 individual round loaves. place into a lightly sprayed 8x8 inch glass baking dish. bake about 40 minutes, until the loaves are firm and the top is lightly browned. let stand 5-10 minutes. while the meatloaves are baking, make the sauce: in a small saucepan over medium heat; mix together the sauce ingredients. cook until flavors are blended and sauce is warmed through, about 5 minutes. to serve: pour some of the warm sauce on 4 individual plates. place meatloaves on top of the sauce and pour more sauce over. garnish with celery sticks, if desired.","target":"rub lemon or lime around rim of glass and then put the rim in margarita salt or tony chachers, if desired. add ice to glass. mix vodka, tomato juice, lemon juice, worcestershire sauce, tabasco, salt, pepper, celery salt and horseradish (if using) and pour in glass. garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a highball glass half-filled with ice, pour in the vodka, bloody mary mix, and guinness extra stout(or your favorite beer). squeeze in the wedge of lime. stir well. garnish with your favorite bloody mary garnishes (for example: green olives, dill pickles, dilled brussels sprouts, celery). best served with a sidecar (small glass) of your favorite beer on the side. optional: add a splash of dill pickle juice and\/or 1\/2 teaspoon of horseradish.","target":"rub lemon or lime around rim of glass and then put the rim in margarita salt or tony chachers, if desired. add ice to glass. mix vodka, tomato juice, lemon juice, worcestershire sauce, tabasco, salt, pepper, celery salt and horseradish (if using) and pour in glass. garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the sirloin in pieces about 2x3 inches. coat the meat with the flour, salt and pepper. pound the meat on a cutting board with a meat mallet. dip again into the remaining flour. i use 2 large frying pans with 2 tablespoons of oleo in each to fry the meat inches. fry the steak until browned on both sides. remove from the pan and fry the chopped onion. now add the meat, onion, pan drippings, crushed tomatoes, brown sugar, and all the sauces to a crockpot on high for 3 hours or until fork tender.","target":"cut round steak into serving size pieces. combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. brown steak quickly in oil in large frying pan. pour off drippings. drain liquid from mushrooms and add enough water to make 1\/2 cup. add liquid and worcestershire sauce to steak. cover tightly and cook slowly for 1 1\/2 hours. add mushrooms during last 5 minutes of cooking time. remove steak to warm serving platter and top with mushrooms. garnish with carrot curls and parsley or celery leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all the flavorings and spices together. place the beef in a large bowl and rub all over with the spice and flavoring mixture. cover and refrigerate. rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process. the spices and flavorings will now be mixed with the juices drawn from the beef. tie up the meat firmly and place in a large pot. rub in a last teaspoon of ground cloves. cover with cold water to which a bottle of guinness has been added. simmer gently for 6 hours. allow to cool in the cooking liquid. when cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate. refrigerate until serving time. serve cold, thinly sliced.","target":"cut steak into 4 pieces; rub with salt and pepper. heat butter in large frying-pan until hot but not brown. brown meat on both sides; remove to platter. add sliced onions to frying-pan and fry lightly; remove from pan. add water to frying-pan, scraping pan to loosen any bits of beef. return meat to pan; cover with onion slices. add vinegar, mustard, bay leaf and cloves. cover and cook slowly 1 1\/2 hours or until tender, turning every 1\/2 hour. place steaks on serving platter. remove bay leaf and cloves and place onions on platter. granish each steak with 1 spiced onion and 3 pimiento strips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. line cookie sheets with parchment paper. combine cake mix, egg whites, oats and oil in a large bowl. beat at low speed until well blended. stir in raisins. drop by rounded teaspoonfuls onto cookie sheets. bake 7-9 minutes until lightly browned. cool on sheets 1 minute. remove and cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. spray baking sheet with nonstick cooking spray. beat first 6 ingredients until blended; stir in raisins. drop by tablespoons 2 inches apart onto baking sheet. bake for 10-12 minutes or until edges have started to brown. cool for 5 minutes on the pan before moving to wire racks to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. lightly coat baking sheets with cooking spray or line with parchment. in a large mixing bowl, combine all ingredients with a wooden spoon. drop by heaping tablespoons onto prepared baking sheets. bake until set, about 17 to 20 minutes. remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f grease and flour the bottom of an 8x4 or 9x5-inch loaf pan. in a small bowl, pour boiling water over oats; set aside. in large bowl, combine bread mix. raisins, 1\/4 cup water and eggs. add oat mixture; stir by hand 50 to 75 strokes or until dry particles are moistened. pour into prepared pan. bake at 350°f for 45-55 minutes or until toothpick inserted in center comes out clean. cool upright in pan 15 minutes; remove from pan. cool completely on wire rack. refrigerate 2 hours before slicing. wrap tightly and store in the refrigerator.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees. mix the cake mix, oats, and sugar together in a large bowl. mix the vegetable oil, water, eggs, and vanilla together in a small bowl until well combined. mix the wet ingredients into the dry ingredients. add the raisins and stir well. scoop with a small ice cream scoop onto an ungreased cookie sheet about 2 inches apart. bake for aprroximately 12-17 minutes until just golden brown on edges. remove cookie sheets from oven and let cookies rest on the sheet for about 2-3 minutes. then transfer them onto a cooling rack until completely cooled.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. combine shredded cheese and sour cream. place half the meat mixture in 9 1\/4 x 5 1\/4 x 2 3\/4-inch loaf pan. make deep well the length of loaf; place cheese mixture in well. place remaining meat mixture on top of cheese; seal well. bake in moderate oven (375 degrees f.) 1 1\/2 to 1 3\/4 hours. pour off drippings. top meatloaf with overlapping cheese triangles. let meatloaf stand 8 to 10 minutes. place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.","target":"in a large bowl, combine the hash browns, salsa, egg, soup mix, taco seasoning and 1 cup cheese. crumble beef over mixture and mix well. shape into a 12 inch loaf. place in a 13x9x2 inch baking dish. bake, uncovered at 350 degrees for 1 hour or until a thermometer reads 160. sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. combine shredded cheese and sour cream. place half the meat mixture in 9 1\/4 x 5 1\/4 x 2 3\/4-inch loaf pan. make deep well the length of loaf; place cheese mixture in well. place remaining meat mixture on top of cheese; seal well. bake in moderate oven (375 degrees f.) 1 1\/2 to 1 3\/4 hours. pour off drippings. top meatloaf with overlapping cheese triangles. let meatloaf stand 8 to 10 minutes. place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.","target":"mix first 6 ingredients well. pour into your favorite loaf pan or cake pan. form into a loaf dont forget to form a well around the edge. bake at 350 for 2 hours then turn the heat up to 450 for 20 minutes place shredded cheese on top shut oven off close the door let sit for 5 minutes remove from the oven let sit 10 minutes. cut into slices top with sour cream and black olives. you can use a bed of lettuce and add in guacamole sauce. if you have a local aldi store all the items can be purchased from them for around $20 this is also a great left over item for lunches or another meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. combine shredded cheese and sour cream. place half the meat mixture in 9 1\/4 x 5 1\/4 x 2 3\/4-inch loaf pan. make deep well the length of loaf; place cheese mixture in well. place remaining meat mixture on top of cheese; seal well. bake in moderate oven (375 degrees f.) 1 1\/2 to 1 3\/4 hours. pour off drippings. top meatloaf with overlapping cheese triangles. let meatloaf stand 8 to 10 minutes. place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.","target":"preheat oven to 400°. prepare 6 regular muffin cups by spraying with nonstick cooking spray or lining with silicone liners. combine ground beef, beans, green chilies, salt, salsa, cornmeal, egg whites, pepper, and 1\/4 cup cheddar in a bowl. divide mixture among the muffin cups. top with 1\/2 cup cheese, distribute evenly. bake for 15 minutes, or until cooked to 160°; check with instant read thermometer. serve with sour cream. 260 calories each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"trim excess fat from short ribs. combine flour, seasoned salt and pepper; dredge shrot ribs. brown ribs in oil on all sides in dutch oven. remove meat from pan. add onions and cook until golden brown. place ribs on top of onions. combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. cover and bake in moderate oven (350 degrees f.) 2 1\/2 hours. remove bay leaves before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fry 3 lbs. spareribs, cut into 2\" pieces, until brown. drain, one can of pineapple tidbits. warm the juice, 1\/4 cup water, 1 tablespoons soy sauce, 1\/2 cup brown sugar, 3\/4 cup vinegar and 3\/4 tablespoons cornstarch. make like gravy. when thick add pineapple chunks. pour over ribs and place in a roaster. bake 3-4 hours at 250 degrees. very tender.","target":"trim excess fat from short ribs. combine flour, seasoned salt and pepper; dredge shrot ribs. brown ribs in oil on all sides in dutch oven. remove meat from pan. add onions and cook until golden brown. place ribs on top of onions. combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. cover and bake in moderate oven (350 degrees f.) 2 1\/2 hours. remove bay leaves before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 degrees. place ribs in foil lined shallow roasting pan. bake 30 minutes, turning over after 15 minutes. remove from oven. slice meat into 2 rib portions. place ribs in crock pot. add remaining ingredients, except cornstarch. cover and cook on low 6 hours. uncover and skim any fat from top of liquid. combine corn starch with 1\/4 cup liquid from the slow cooker, stir until smooth and pour mixture back to crock pot. cover again and cook on high for about another 30 minutes or until thickened.","target":"trim excess fat from short ribs. combine flour, seasoned salt and pepper; dredge shrot ribs. brown ribs in oil on all sides in dutch oven. remove meat from pan. add onions and cook until golden brown. place ribs on top of onions. combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. cover and bake in moderate oven (350 degrees f.) 2 1\/2 hours. remove bay leaves before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend butter, flour, and salt; gradually stir in milk. cook over medium heat until thickened. stir in crab meat and onions. stir in cheese until melted. pour into 4 to 6 au gratin dishes. toast and butter bread. cut each piece into 4 triangles. place 4 to 6 pieces of toast into each dish (arrange around the edge of the dish) to use for dipping.","target":"melt butter in heavy saucepot. saute vegetables until soft. blend in flour and add cream. heat until thickened. add cheese and heat until it has melted. add wine, cayenne pepper, and salt. fold in crab meat or shrimp. heat gently for 8 to 10 minutes serve with french bread or in patty shells"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the sausages in a large saute pan until good and brown on each side. remove sausage and put on a plate to catch juices. drain any excess fat from the pan, do not clean pan, keep the bits on the bottom. slice your onion and cook over medium heat until translucent. add garlic to the onions during the last few minutes of cooking, be careful not to burn your garlic. add wine to pan to deglaze. add tomato sauce, chicken stock and soy sauce. cut the sausage into 1\/2 inch slices and add back into the pan. chop parsley and add to the pan with red pepper flakes. cook until gravy thickens for about 15 - 20 minutes.","target":"saute italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. remove sausage and let cool. cut into bite-size pieces. mix the rest of the ingredients in the skillet. bring to a boil. add sausage and cook for 1 hour on low heat. serve as a hot appetizer. you may wish to be cautious with the wine at first. some may find 1 cup too much."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. drain artichoke hearts, reserving liquid. in large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. toss and chill for 1 hour in refrigerator. just before serving, drizzle reserved artichoke marinade over salad.","target":"in a wooden salad bowl, mash garlic and salt with a strong fork. add fresh artichoke hearts, and mash with the garlic and salt. add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add lea and perrins worcestershire sauce, mix well. put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook bacon, drain on paper towels. when cool, break into large pieces. meanwhile peel the avocado and slice. cut each tomato in 8 wedges. place in a large bowl. add remaining ingredients except dressing and toss. arrange salad on plate and drizzle with dressing.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard. mix well. spoon mixture into shells. place 1\/4 c of baby greens on 4 plates. top with cantaloupe wedge. arrange 3 stuffed shells per plate, around cantaloupe wedge. drizzle with balsamic vinaigrette.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix picked crabmeat with aioli, chives, salt and pepper. cut avocados in half. scoop out meat. mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper. on a plate, fan sliced cucumbers. place avocados in center. place crab on the avocado. sesame cracker on top. with herbs or baby lettuce garnish. around the outside of the plate, dot aioli alternating with cherry tomatoes. sprinkle black sesame seeds. and serve.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes or until corn is slightly golden. remove from heat; let cool. stir together corn mixture, bell pepper, and next 6 ingredients. cover and chill at least 30 minutes. stir in avocado just before serving. to add more flavor without more heat, increase the fajita seasoning by 1\/2 tablespoons.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring onion, vinegar, 1\/4 cup water, and sugar to a boil in a small saucepan over medium-high. remove pan from heat; let stand 5 minutes. drain. divide the avocado slices evenly among bread slices; mash with a fork. sprinkle with 1\/4 teaspoon salt and 1\/4 teaspoon pepper. top evenly with tuna, onions, parsley, almonds, and olives. sprinkle with remaining 1\/4 teaspoon salt and remaining 1\/4 teaspoon pepper. calories 304 fat 16g satfat 2g unsat 12g protein 16g carbohydrates 28g fiber 8g.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large saucepan, place vegetables (except spinach), pasta mix and broth; bring to a boil over high heat. reduce heat to medium; cover and simmer 7 to 10 minutes or until vegetables are crisp-tender. stir in cooked sausage, tomato sauce and fresh spinach. cook until spinach begins to wilt and cook down. stir in half and half. cook until heated through.","target":"cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a deep saucepan, sauté sausage in oil until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper. bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. add beans and pasta; cook an additional 15 minutes or until pasta is tender; add some water or more broth at this time, if necessary, to keep the stew from drying out.","target":"cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil over medium heat in 4 to 6 quart stock pot. add sausage and onions and cook, stirring occasionally with wooden spoon to crumble sausage, until onions are transparent. add broth, tomatoes and basil and bring to boil. add macaroni and salt and pepper to taste. reduce heat to low and simmer partly covered, until macaroni is tender, about 25 minutes.","target":"cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta according to package directions. in a large saucepan, combine 3 cups of broth and salt; bring to a boil. stir in mushrooms and corn. reduce heat and cook uncovered until vegetables are tender. combine the cornstartch, teriyaki sauce and 1 tablespoon of broth until smooth; stir into soup. bring to a boil; ook and stir for 1-2 mintes or until slightly thickened. reduce heat. drain pasta and add along with the spinach, shirmp and green onions to the soup. heat until spinach is wilted and shrimp are heated through.","target":"put ingredients, except shrimp, in chicken stock. bring to boil and then lower heat. cover, and cook for 45 minutes. add shrimp and simmer for 30 minutes more. you may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. if that is so, you may take the rest internally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place evaporated milk and flour in a pot and heat and stir until thickened. add half and half, clam juice, and sherry and continue to stir until smooth and thickened. stir in salt, pepper, and cheese and stir until smooth. place shrimp in the bottom of a casserole and pour sauce over. crush crackers and mix with butter. sprinkle crackers over sauce and shrimp and bake at 350 degrees until bubbly. you can omit the crackers and bake til bubbly then serve over rice.","target":"make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. add hot milk and cook until sauce thickens. add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons lea and perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. before removing from fire, add beaten egg and cream. mushrooms optional."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large pot of lightly salted water to a boil. add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done. meanwhile heat butter in a large nonstick skillet over medium-high heat. add shrimp; sauté 3 to 4 minutes until cooked through. remove with a slotted spoon to a plate. add sherry and white part of scallions to skillet. bring to a boil, reduce heat and simmer uncovered until liquid is reduced by half. add alfredo sauce and reserved juice from tomatoes; stir until blended and hot. drain pasta and asparagus; return to pot. add sauce, shrimp and tomatoes; toss to mix and coat. sprinkle with green part of scallions.","target":"make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. add hot milk and cook until sauce thickens. add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons lea and perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. before removing from fire, add beaten egg and cream. mushrooms optional."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large skillet over medium heat, melt butter; add onion and cook 3 minutes. add shrimp and cook until barely pink. stir in soup, milk, cream cheese, sherry, thyme and peas. simmer until cream cheese melts, stirring frequently. season to taste with salt and pepper. meanwhile cook noodles according to package directions; drain. toss hot noodle and sauce; serve and enjoy.","target":"make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. add hot milk and cook until sauce thickens. add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons lea and perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. before removing from fire, add beaten egg and cream. mushrooms optional."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheaet oven to 350. in a medium saucepan melt 1\/3 cup butter. stir in flour. add milk all at once. cook and stir until thickened and bubbly. stir in shrimp, sherry or chicken broth and lemon juice. season to taste with salt and pepper. coat a 2 qt baking dish with nonstick cooking spray. pour shrimp mixture into dish. bake for 15-20 minute or until heated through. meanwhile, stir together bread cubes and 1-3 tb melted butter. sprinkle over shrimp mixture. bake 3-5 minute more or until topping is toasted.","target":"make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. add hot milk and cook until sauce thickens. add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons lea and perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. before removing from fire, add beaten egg and cream. mushrooms optional."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. spread pie filling in 9 inch square pan. sprinkle with lemon juice. combine dry cake mix, nuts and melted margarine until crumbly. sprinkle over pie filling. bake for 40-50 minutes til golden brown. serve with whipped cream, or ice cream, or warm with coffee cream.","target":"sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. cut in shortening with pastry blender until fine crumbs form. combine egg and milk. add to dry ingredients all at once, stirring just enough to moisten. stir in apples. spoon batter into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. sprinkle with nut crunch topping. bake in 375 degree oven 25 minutes or until golden brown. serve hot with butter and homemade jelly or jam. nut crunch topping: mix together 1\/4 c brown sugar (packed), 1\/4 c chopped pecans and 1\/2 t ground cinnamon in small bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450°. line 9\" pie plate with pie crust and flute edges. mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs. for filling, peel, core and slice apples 1\/8\" thick. toss with lemon juice to coat. mix remaining ingredients together and sprinkle over apple slices, tossing to coat. layer apple slices in pie shell mounding them higher in center. pat topping evenly over apples to form a top crust. place pie on a baking sheet to catch any drips. bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more. if topping browns too quickly, place a piece of foil over pie. cool pie completely on a wire rack before serving.","target":"sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. cut in shortening with pastry blender until fine crumbs form. combine egg and milk. add to dry ingredients all at once, stirring just enough to moisten. stir in apples. spoon batter into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. sprinkle with nut crunch topping. bake in 375 degree oven 25 minutes or until golden brown. serve hot with butter and homemade jelly or jam. nut crunch topping: mix together 1\/4 c brown sugar (packed), 1\/4 c chopped pecans and 1\/2 t ground cinnamon in small bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. place crust in pie plate. in large bowl combine all filling ingredients; mix. cover, microwave for 7 minutes. spoon into crust-lined pie plate. in small bowl, combine all dry topping ingredients, then cut in butter until mixture is crumbly. sprinkle topping evenly over filling. bake 35-40 minutes.","target":"sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. cut in shortening with pastry blender until fine crumbs form. combine egg and milk. add to dry ingredients all at once, stirring just enough to moisten. stir in apples. spoon batter into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. sprinkle with nut crunch topping. bake in 375 degree oven 25 minutes or until golden brown. serve hot with butter and homemade jelly or jam. nut crunch topping: mix together 1\/4 c brown sugar (packed), 1\/4 c chopped pecans and 1\/2 t ground cinnamon in small bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine milk and salsa. transfer to a slow cooker\/crock pot coated with nonstick cooking spray. stir in cream cheese, crab, onions, and chilies. cover and cook on low for 3 to 4 hours, stirring every 30 minutes. serve with assorted breads, crackers, etc. keep warm while serving.","target":"melt the butter in a medium saucepan over medium heat. add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. stir in the cream and bring to a simmer. stir in the cream and bring to a simmer. stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or melba toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend all ingredients, except breadcrumbs. refrigerate 6 hours, or overnight for flavors to meld. let mixture come to room temperature, then bake in an 8x8 baking dish at 350* for 20 minutes. top with breadcrumbs and bake 5 minutes more. serve with crackers, toasted baguettes, celery sticks, or whatever you wish!","target":"melt the butter in a medium saucepan over medium heat. add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. stir in the cream and bring to a simmer. stir in the cream and bring to a simmer. stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or melba toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°. combine first 9 ingredients in a food processor; process until smooth. combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. bake at 375° for 30 minutes. sprinkle with parmesan and breadcrumbs. bake at 375° for 15 minutes or until lightly golden. serve with pita crisps, melba toast, or bagel chips.","target":"melt the butter in a medium saucepan over medium heat. add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. stir in the cream and bring to a simmer. stir in the cream and bring to a simmer. stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or melba toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large plastic bag combine flour and salt. add wings in small batches, toss to coat. in an electric skillet or deep fryer, heat oil to 350°f. fry wings a few at a time, until juices run clear, about 9 minutes. drain on paper towels. in a bowl, combine sugar, soy sauce, garlic, onion and jalapeño. dip fried wings in the sauce. serve immediately.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover chicken with water salt and garlic. after they start to boilcook for 20 minutes. drain in colander. while hot roll in italian bread crumbs and garlic salt. lay on a cookie sheet till cool. package for freezer. to cook put in deep fry or skillet with oil until golden brown. delicious.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the chicken wings into three pieces and discard tips. mix remaining ingredients into a bowl. add wings and stir. cover and marinate for 45 minutes. place pieces on the grill and brush with remaining mixture. grill over medium-hot coals about 15-20 minutes, turning once.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well. add the chicken wings, mix well and put aside for 1 hour. rinse bean sprouts in cold water, drain thoroughly. drain the wings, pat dry on paper toweling. heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over. reduce heat and cook another 10-15 minutes, or until wings are tender. mix cornflour with a little water, stir in the stock and remaining marinade. add to the chicken and stir over high heat until boiling. add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated. serve with rice.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: separate chicken wings at the joints. cut off wing tips. mix remaining ingredients and pour over chicken. cover and refrigerate about 4 hours. drain chicken, reserving the marinade. place chicken in a baking dish. brush occasionally with marinade. bake on one side for 30 minutes and then turn the wings and bake another 30 minutes on the other side in a 350 degree oven.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 3 quart saucepan, combine all ingredients except wings. bring to a boil and simmer 5 minute. let cool. split wings and discard tips, pour cooled sauce over wings and refrigerate overnight. place oven racks in upper and lower thirds of oven. preheat to 375 degrees. oil 2 large shallow roasting pans. drain wings, and bake uncovered 1-1 1\/2 hours, basting every 20 minutes. with remaining sauce and turn to brown evenly. switch pans halfway through cooking. let wings cool and wrap and store for up to 3 days. serve at room temperature.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: if using fresh chicken wings, clean. seperate if you want. niki cooks the complete wing as the tip is the\"best part\". marinate in the soy, lemon juice and garlic powder for at least 24 hours. the longer the better! bake in 350 degree oven for about an hour, turning half way through cooking time or grill. probably great with a peanut sauce but they never seem to last that long at my house!","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place butter in a jelly roll pan; heat in a 400* oven until melted. stir ketchup and garlic together; brush over wings. coat with bread crumbs; arrange in jelly roll pan, turning to coat both sides wtih melted butter. bake at 4008 for 30 minutes. while baking, drain pineapple juice, place pineapple chunks to the side and reserve juice. add enough water to juice to equal 3\/4 cup liquid; pour into a small mixing bowl. whisk in remaining ingredients, pour over wings. continue baking until juices run clear when chicken is pierced with a fork.about 20-30 additional minutes. place pineapple around wings.baking until heated through.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: the dipping sauce: in medium bowl combine all ingredients; cover and refrigerate until needed. in large bowl, mix all ingredients for the wings, except chicken wings and cilantro to make marinade. add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour. prepare yogurt chutney dipping sauce (recipe follows). preheat oven to 360°f drain chicken wings; place in single layer on jelly roll pan. bake 25 minutes until golden brown. arrange on platter surrounding a bowl of yogurt chutney dipping sauce. garnish with cilantro sprigs and serve. to make the dipping sauce: in medium bowl combine all ingredients; cover and refrigerate until needed.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: lightly coat large non-stick skillet with cooking spray. place frozen wings in a single layer in the prepared skillet. in a small bowl, combine the remaining ingredients. pour mixture evenly over chicken. cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat broiler with rack 4 inches from heat.arrange wings on an aluminum-foiled rimmed baking sheet season with salt and pepper.broil turning once untill lightly browned and tender about 20 minute. in a small bowl ,whisk together soy sauce , honey , vinegar and orange juice(optional).reserve 2 tbsp for dipping. remove wings from broiler; brush\/baste with remaining wing sauce . return to broiler , turning and brushing\/basting with sauce twice , untill browned and glazed , 2 - 4 minute brush with pan juices before serving.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes. grind peppercorns in a morar and then strain through a sieve. measure 1\/4 teaspoon and set aside. combine the 1\/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. let stand for 30 minutes. arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. cover with plastic wrap. refrigerate overnight (or at least 4 hours), turning once. bring chicken to room temperature. preheat broiler. broil 3 minutes or until golden (5-10 minutes). turn and continue broiling until done (5-10 minutes), basting with marinade.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: wash chicken wings and pat dry. in a bowl, combine the bread crumbs and parmesan cheese. in another bowl, melt butter in microwave. dip chicken wings first in melted butter, then in crumb mixture. arrange chicken wings in single layer in lightly oiled baking dish. bake at 350 degrees for about 30 minutes or until lightly brown.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl: mix the flour, seasonings, and baking powder with a fork. add milk, eggs and mix together until it's blended well, this is the batter. in a plastic bag add the breadcrumbs. add the wings into the batter and mix well, let sit for 3-4 minutes. meanwhile, heat the oil. in a plastic ziplock bag, add few pieces at a time, and shake vigorously, *(if you don't have a platic bag, add breadcrumbs to a plastic bowl, add pieces and close the lid to shake)*. after shaking all the pieces, add them to the oil,(don't overcrowd it too much). fry each side of the wing for 5 minutes. add fried pieces to a bowl with paper towels, to absorb the oil. enjoy, usually served with potato salad, coleslaw, french fries or biscuits.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: juice the lemon half. mix together all the ingredients except for chicken wings. place chicken wings into a shallow roasting dish and pour on half the marinade. allow to stand (in fridge) for approximately 20 minutes. prepare a moderate oven (180c) and cook chicken wings for about 15 minutes. brush on the remaining marinade and return wings to the oven to complete cooking, approximately 30-35 minutes in all. serve with green salad and herb bread.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spear the chicken wings onto a skewer. place in a bowl and add the remaining ingredients. leave to marinate for at least 2 hours. when ready to cook, arrange the chicken wings onto a baking sheet and pour over some of the marinade. broil for 15-20 minutes, basting occasionally and turning once, until the meat on the bone is opaque. if using a barbecue, cook over a low heat for 20-30 minutes and baste occasionally. check they are cooked throughout before serving.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken wings into three sections; discard tip (or save for stock). in a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt. place cream in a shallow bowl. dip chicken wings in cream, then place in the bag and shake to coat evenly. pour melted butter into a 13 x 9 baking dish; add chicken, turning to coat. bake uncovered at 375 degrees for 40-45 minutes or until juices run clear, turning every 10 minutes.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut off and discard the small tip of each wing. cut main wing at joint. combine first 8 ingredients and stir until dissolved. pour over chicken and marinate overnight. be sure sauce covers all pieces. drain and save marinade. in large skillet, heat a small amount of oil and brown chicken on all sides over medium. when brown, add 1\/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. stir and add more marinade if necessary.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place wings in a large bowl with all other ingredients. cover and refrigerate 3 hours or over night. preheat over to moderate. drain chicken wings and reserve marinade. place wings into baking dish and bake uncovered basting with marinade or do what i do and throw the marinade in the pan. bake 45 - 1 hour until golden and brown.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: tuck tips of wings under to for a triangle. place wings in a shallow non metal container. combines soy, sherry, ginger, garlic and honey in a jug and mix together. pour over chicken. cover and store in fridge serveral hours or over night. cook under grill basting ocassionally, or bake in oven at 180 c 1 hour in the sauce.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken wings into three sections; discard wing tips. in a small bowl, combine cracker crumbs, parmesan cheese, basil and garlic salt. dip wings in butter, then roll in crumb mixture. place in a single layer on greased baking sheets and bake at 375° for 35-40 minutes or until golden brown and juices run clear.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken wings into three sections; discard wing tip sections. in a large resealable plastic bag, combine the flour, salt, paprika and pepper. add wings, a few at a time, and shake to coat. in an electric skillet or deep-fat fryer, heat oil to 375°. fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. drain on paper towels. transfer wings to a large bowl and keep warm. in a small saucepan, combine the sauce ingredients. cook and stir over medium heat for 1-2 minutes or until smooth. pour over chicken wings and toss to coat. serve immediately.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the wings in a skillet with the oil until they are brown and crispy. drain the wings and place into a greased shallow baking pan. mix the rest of the ingredients together for the sauce and pour over the wings. bake at 350 for 20 - 30 min, spooning the sauce over occasionally, or till the sauce is thickened and the wings are nicely glazed.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse chicken wings and palce in a shallow pan. place all the marinade ingredients in a blender or food processor and process until smooth. pour marinade over chicken wings and marinate for 2 hours, turning often. preheat oven to 400 degrees. line a cookie sheet with aluminium foil. remove chicken wings from marinade, place on lined cookie sheet. bake for 20 to30 minutes, turning 3 or 4 times and basting frequently with the marinade, until cooked through and caramelised.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine 2 tbsp soy sauce, 1 tbsp lemon juice and ginger; pour over chicken stirring to coat. refrigerate 30 minute. combine remaining 2 tbsp soy sauce, 1 tbsp lemon juice, honey and 1 tbsp water. in wok or large skillet, brown chicken in hot oil; pour off oil. add honey mixture. over meduim heat, cook-covered-5 minute. over high heat cook uncovered 5 minute or till chicken is glazed; stir occasionally. refrigerate leftovers.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate beef in soy sauce, sherry, ginger juice, salt and pepper at least 4 hours or overnight. wrap roast and green onions in heavy aluminum foil. pre-heat oven to 450* and bake for 20 minutes. turn heat to 325* and bake for 2 hours. serve hot. note: prep time does not include marinating time.","target":"in a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. place roast in a large roasting pan, fat side up. with a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1\/2 inch from the bottom; do not cut all the way through. fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. bake uncovered at 300f until a meat thermometer reads about 160f for medium doneness, about 3 hours. for rarer roast, cook until thermometer reads 140f. serve immediately topped with some of the pan drippings if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pour melted marge over the graham cracker crumbs, press into 10x12 pan. combine the soft marge with the icing sugar and eggs beat together. spread onto the crumb mixture. whip the cream until thick, fold in the drained pineapple. spread over the 2nd layer. sprinkle 1\/4c crumb mixture over top and chill, 3-4 hours.","target":"preheat oven to 350 deg f. cream butter and sugar and beat in egg. combine flour, baking powder, salt, cinnamon, and nutmeg and gradually add to butter and sugar mixture. gently stir in apples and nuts, and spread in buttered 8\"x8\" pan. bake 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350*. combine cake mix and butter; mix until crumbly. reserve 2\/3 cup of crumbly mixture for topping. stir brown sugar into remaining mixture. cover bottom of ungreased 13x9 inch pan with brown sugar mixture. pat down. arrange apple slices over base. blend sour cream and egg; spread evenly over apples. sprinkle topping mixture over all. sprinkle cinnamon over top. bake at 350* for 25 to 30 minutes of until topping is golden brown and bubbly. serve warm. refrigerate leftovers. note: to increase visual appeal, i sometimes dust a little powdered sugar over the top under the cinnamon.","target":"preheat oven to 350 deg f. cream butter and sugar and beat in egg. combine flour, baking powder, salt, cinnamon, and nutmeg and gradually add to butter and sugar mixture. gently stir in apples and nuts, and spread in buttered 8\"x8\" pan. bake 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350* combine first two ingredients: mix until crumbly. reserve 2\/3 cup for topping; add brown sugar and cinnamon to reserved topping mix. mix well; set aside. press remaining mixture onto bottom of ungreased 13x9 inch pan. arrange apple slices over base. blend sour cream and egg; spread evenly over apples. sprinkle reserved topping mixture over all. bake at 350* for 25 to 30 minutes or until topping is golden brown and bubbly. serve warm. refrigerate leftovers. makes 12-15 squares. high attitude bake at 375*.","target":"preheat oven to 350 deg f. cream butter and sugar and beat in egg. combine flour, baking powder, salt, cinnamon, and nutmeg and gradually add to butter and sugar mixture. gently stir in apples and nuts, and spread in buttered 8\"x8\" pan. bake 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix and butter until crumbly. take 2\/3 out and save for topping. add brown sugar, cinnamon to topping. press cake mix and butter into bottom of 9x13 pan. arrange apple slices over bottom. blend sour cream and egg. spread evenly over apples. sprinkle reserved topping mixture over all. bake 350 degrees for 25-30 minutes until topping is brown bubbly. serve warm and refrigerate leftovers.","target":"preheat oven to 350 deg f. cream butter and sugar and beat in egg. combine flour, baking powder, salt, cinnamon, and nutmeg and gradually add to butter and sugar mixture. gently stir in apples and nuts, and spread in buttered 8\"x8\" pan. bake 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: thaw your puff pastry. pre-heat oven to 350 *f. core and peel apples **do not cut**. mix cinnamon and sugar in a bowl. place each apple on individual puff pastry sheet. fill center of apple with cinnamon sugar mix. cover apple on all sides with pastry. place on greased cookie sheet. in a separate bowl mix wisk egg and brush egg onto pastry. bake for 30 minutes or until golden brown. serve hot with vanilla ice cream.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pour melted marge over the graham cracker crumbs, press into 10x12 pan. combine the soft marge with the icing sugar and eggs beat together. spread onto the crumb mixture. whip the cream until thick, fold in the drained pineapple. spread over the 2nd layer. sprinkle 1\/4c crumb mixture over top and chill, 3-4 hours.","target":"preheat oven to 350 degrees f. blend butter and sugar, then beat in egg and vanilla until mixture is light and fluffy stir in apples, dates and nuts. set aside. in a separate bowl, combine flour, baking powder and baking soda. gradually stir flour mixture into the fruit mixture. the batter will be very stiff, but it will mix together nicely, keep stirring! spread into a greased 9\"x9\" pan and bake until golden brown. 30 - 45 minutes (i used and 8\" pan and it required 45 minutes to bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine flour, beer and salt to make a batter. in a separate small bowl, combine granulated sugar and cinnamon. coat apple slices in cinnamon and sugar mixture, and allow to stand for 30 minutes. dip apple slices in beer batter and fry in hot oil until lightly browned. sprinkle with powdered sugar and serve while hot.","target":"mix dry ingredients. in separate bowl, beat eggs, stir in milk and apples. combine with dry ingredients. drop 1 tablespoon at a time into hot 375 deg f. fat. fry until golden brown. drain and serve sprinkled with confectioners' sugar, and\/or maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. put cubed bread into a greased 2-quart casserole dish. add sugar to beaten eggs; add pineapple and stir well. add melted butter and mix again. pour mixture over bread cubes and stir to coat well. bake for 40-60 minutes. this casserole is good with ham or served as a breakfast casserole.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. unroll crescent dough and place in bottom of 9x13 inch baker. lightly sprinkle with flour. roll dough until perforations are sealed and dough is flat. peel, core and slice apples. cut into quarters. combine sugar and spices in bowl. add apples and toss lightly. place apple mixture down center of dough, approximately 2-inches wide. cut 10 slits, about 3\/4 inch wide on each side of dough surrounding apple mixture alternating dough strips from one side to the other. fold ends over to seal. melt butter in micro just until it liquefies; do not boil. brush with butter. bake 30 minutes. cut and serve warm. combine sugar and milk for glaze. stir until smooth. pour over warm braid.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spray a 11x7 baking dish with cooking spray. preheat oven to 325 degrees fahrenheit. place 1\/2 of the bread cubes in baking dish. spoon all of applesauce over the first layer of bread. sprinkle applesauce with half of the cinnamon. cover applesauce with remaining bread cubes. in a medium bowl, beat eggs, then add milk, sugar and vanilla extract. pour over bread. sprinkle with remaining cinnamon. bake at 325 degrees for 1 hour or until knife inserted near the middle comes out clean. serve warm or cold.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: variation; try adding some dried fruit, such as apricots, cherries or dates to the pudding with the apples. butter a 5-cup ovenproof dish with butter. place apples in bottom of dish, then sprinkle half of the sugar over them. pour wine or apple juice over the apples. add the bread slices, pushing down with your hands to flatten them slightly. mix the cream with eggs, the remaining sugar, and pour over the bread. add zest to the top, over bread and egg mixture. set aside and to soak for a minimum of 30 minutes. bake in preheated 350-degree oven for about 25 minutes, until golden and set (inserted knife comes out clean).","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in small bowl, soften butter and mix in bleu cheese. stir occasionally and let sit to thicken. slice bread in about 1 inch slices and arrange on baking sheet. preheat oven to 350. spread thin layer of cream cheese on top of each slice of bread (you can do this to taste but i find that too much cream cheese over powers the taste). next spoon the butter and bleu mixture over the top of each slice. sprinkle with paprika- to taste. sprinkle with dill- to taste (dill can be over powering too so you may want to try a few different amounts before you find the one you like). bake until the outside is crispy and the indside is soft- about 8 mins.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt the butter in a sauce pan and onion and basil. cut the brie into small pieces and add to the butter mixture. stir until the brie is melted. slice the french bread in half lengthwise. take each half and cut almost all the way through into slices about 1 1\/2 inches each. spread the melted brie mixture over each half of the loaf. note: at this point you can refrigerate the bread\/brie and continue just before serving. place each half of the under the broiler until the cheese is bubbly. tear the individual pieces completely off the loaves and place on serving platter.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread margarine on bottom and side of 8 cup casserole dish. remove crusts, toast and place bread on bottom and sides. place apples, raisins, and spices in a bowl. stir. combine cream, milkand sugar in a pan and bring to a boil pour gradually into eggs. add vanilla. combine with apple\/raisin mixture. pour onto bread. cover with remaining bread slices. place in large pan of hot water (3\" deep) bake 400f 1 hour. cool 2 hours before serving.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the rye and white flour together with the salt. set aside. in a separate bowl add the honey, yeast and 100 ml warm water. let stand 10 minutes. add yeast mixture to flour mixture. little by little add the rest of the warm water (400 ml). knead until dough is pliant. cover dough and let stand in a warm place for 30 minutes. knead once more, cover again, and let stand for 40 minutes. form dough into an oblong loaf and place on a sheet with parchment paper. cover until the oven has been preheated to 250°c. pat bread with water and bake on the 2nd lowest shelf in oven. after 10 minutes, lower temperature to 190°c and continue baking for ca. 45 minutes. when fully cooked, the bread will sound hollow when tapped on the bottom.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a buttered 8\" x 8\" x 2\" baking pan, layer half the dry bread cubes. in another dish, combine applesauce with 1\/2 t cinnamon and nutmeg. spread over bread cubes. layer remaining bread cubes atop. dot with butter. combine egg, milk, sugar, vanilla and salt. pour over bread mixture. lightly sprinkle cinnamon over top. bake 55 to 60 minutes, until a knife inserted just off center comes out clean.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a large bowl, toss bread cubes and apples together. in a separate bowl, whisk together brown sugar and eggs. add evaporated milk, skim milk, vanilla, cinnamon, and nutmeg and whisk again. pour egg\/milk mixture over bread cubes and apples. stir well and let stand 5 minutes for bread to absorb liquid. transfer mixture to an 8x8 baking pan coated with non-stick spray, ensuring apples are distributed evenly. bake 50 minutes or until break is deep golden brown and puffed up. a knife inserted in the center should come out clean.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: measure all six dry ingredients together in a large bowl. stir thouroughly. make a well in the center. add buttermilk and oil. stir just to moisten. turn into greased 9x5x3 inch loaf pan. bake at 350 for one hour. remove from pan to cool. carawaye rye bread;add 1 tablespoons caraway seeds.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f. sift the dry ingredients together 3 times. put all the dry ingredients together in a bowl. make a well in the middle and pour in milk. stir together until a dough forms. wrestle into a loaf. place on pan that has been lined with baking paper. cut a 1\/4 inch deep cross in the top. bake for 45 minutes. cool before slicing - very important!","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the bread pudding: heat oven to 350°f combine bread, apples and raisins. place in a 9-inch square baking pan. beat eggs; add milk, water, butter and extract. pour over bread mixture, completely moistening bread. bake 45-50 minutes until knife comes out clean. cool slightly. serve warm with maple rum sauce. maple rum sauce:. in a saucepan, melt 1\/4 cup butter; stir in 1\/2 cup whipping cream and 1 cup brown sugar. stir over medium heat until mixture boils for 2-3 minutes. remove and stir in 2 tbps. rum and 1\/2 teaspoons maple extract.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line 3- 4x8 loaf pans or 2 5x9 pans, with wax paper, grease wax paper. combine 2\/3 cup cake mix, oats, brown sugar, butter and pecans. mix until crumbly. beat applesauce, eggs, until well blended. add apples and remaining cake mix to applesauce mix. spread one cup of batter in pan, sprinkle 1\/2 cup oat mix over top and alternate layers until all used up. drizzle 1 tbls caramel topping over loaf. bake at 350 for 35 minutes (i found it took longer). cool 20 minutes. makes 3 loaves.","target":"preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: unroll crescent dough and separate into eight triangles. roll up one apple wedge, pinch edges to seal. place in a greased 8 in square baking pan. in a small saucepan,bring sugar,orange juice and butter to a boil. pour over dumplings (dumplings will float). top with the apple pie spice. bake at 350.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll out each biscuit (thinly). put cinnamon and 1\/2 cup sugar in a bag and shake peeled and chopped apples till coated with cinnamon and sugar. put equal amounts of apples on each rolled out biscuit. fold up and enclose filling. crimp edges to seal. place in baking dish. combine 7up, sugar, cinnamon and margarine in a saucepan. bring to a boil. boil for 2 minutes. pour over dumplings. bake at 325° for 30 minutes.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350*. grease bottom of 13x9 pan. spread apples and raisins over bottom of pan. in lg bowl, combine cake mix, the 1\/2 cup water, butter, sour cream and eggs. beat on high for 2 minutes. spoon evenly over fruit in pan. in sm saucepan, bring 2 cups water and brown sugar to boiling. pour over batter. bake for 45 minutes, or until pick comes out clean.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat your oven to 350 degrees f. combine first 6 ingredients in a sauce pan, bringing them to a full rolling boil. remove from heat. peel, quarter and core apples. unroll crescent rolls and separate each triangle. stretch slightly and wrap around each apple quarter. place in a 9x13 pan. pour hot syrup over dumplyings and bake for 30 minutes or until golden brown. apples will be tender. serve warm with lots of ice cream! (or milk if you prefer!).","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel, half and core apples. roll out refrigerator biscuits to about 6 to 7\" in diameter. place one apple half in center of each biscuit and wrap ends over top. heat water, sugar, butter and cinnamon until butter melts. pour over biscuit-wrapped apples and bake at 45 minutes at 350 degrees. baste with juice every 15 minutes.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll pie crust out just a little thinner. cut into eight wedges. peel and cut apple in eight pieces and roll each piece in a a wedge of pie crust like a crescent roll. place in baking dish. melt butter, sugar, sprite and spices in bowl in microwave. pour over rolls and bake at 350 degrees until brown.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 f. wrap each apple piece with a piece of crescent roll. place in a baking dish that has been greased. bring orange juice, sugar, butter and cinnamon to a boil and pour over apples. bake until brown, approximately 35 minutes. spoon juice over apples occasionally while baking.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: split crescent rolls into their triangles and wrap one piece of apple into each one. melt butter, sugar and cinnamon and pour over the apple dumplings that were placed in a large pie pan or small casserole dish. pour soft drink over the top of that and bake at 350 degrees for 40-45 minutes, basting the top of the roll as you go.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spray a baking dish with pam ( my dish is a 10 1\/2 x 14 1\/2). peel and slice or chunk your apples and then wrap in the crescent roll. when i do this i wrap them like a diaper and then line them up in your pan. in a sauce pan melt your butter,then add your sugar and cinamon and cook until it is bubbling constantly stirring. you then pour this over the top of your dumplings. at this point you take the mountain dew and pour along the outer edges and in between the dumplings, being sure not to pour over the tops. bake 350 for 40 to 45 minutes. this is wonderful also made with pears or peaches. optional, serve with ice cream.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll apples in sugar-cinnamon mixture and then wrap each piece in individual rolls. melt margarine in 9 x 13 pan and dip dumplings in, being sure to coat all sides. lay them out, side by side in the pan as you coat them with the margarine. sprinkle any remaining sugar\/cinnamon mixture over top of dumplings. and pour sprite over that. bake for 15 minutes at 400; then reduce temp to 350 and continue cooking until apples are done - about 45 minutes. allow at least 15 minutes to cool. as it cools, the liquid will thicken. makes 16 dumplings.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: core applies. pare or leave skins on. roll out each biscuit thinly using a rolling pin. (be sure to dust with flour). place an apple in the center of each biscuit. fill centers with a mixture of sugar and cinnamon. (1\/3 cup sugar and 1\/4 tsp cinnamon). dot each apple with 2 teaspoons of margarine\/butter. wrap up with apple in biscuit and seal with fingers. boil 2\/3 cup sugar and water with 2 tablespoons of margarine\/butter for 3 minutes. pour syrup around apples in flat casserole dish. bake at 425 degrees for 45-50 minutes. *best served hot and even better with a scoop of vanilla ice cream!","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel, core and cute apple into 8 slices. wrap apple slices in the crescent rolls and place in a greased 8-ince square pan. mix butter and sugar and pour over wrapped apples. pour mountain dew over rolls. let stand 5 minutes. bake at 375 for 30 minutes or until brown.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll out pie dough and cut into four equal pieces. peel and core apples and sprinkle with lemon juice. place an apple in the centre of each piece of dough. combine sugar replacement and cinnamon in a bowl, sprinkling evenly into apple cavities. top each apple with one tsp margarine. bring opposite ends of dough up over apple. moisten slightly with water and seal securely. brush dough with beaten egg white and place in shallow baking pan. bake 425f 35-45 mins or til pastry is golden brown.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: unroll cresent rolls and separate. wrap each apple quarter with cresent roll dough, and place in a lightly greased 13 x 9 baking dish. bring orange juice, sugar and butter to a boil in a saucepan. pour over the apple dumplings. stir together 2 t sugar and 1 t cinnamon; sprinkle over dumplings. bake at 350 for 25 minutes until golden and bubbly.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a 9x11 pyrex dish with non stick spray. preheat oven to 350. slice apple in 8 even slices removing seeds. wrap each slice with a cresent roll. place all rolls in greased pyrex dish. melt butter, add apple juice, cinnamon and sugar. heat mix until melted, mix well. pour the mixture evenly over the rolls. bake covered with foil for 30 minutes to prevent rolls from browning too much. remove foil and bake and additional 15 minutes. serve hot.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: wrap 2 pieces of the cut apple in a crescent roll. continue wrapping in rolls until all apple pieces are wrapped. place in a greased 9x13x2-inch baking dish. combine orange juice, sugar, and butter in a saucepan and bring to a rolling boil. pour this mixture over the crescent rolls and sprinkle them with the mixture of cinnamon and sugar. bake at 350 degrees for 25 minutes or until done.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). butter a 7x11 inch baking pan. separate biscuit dough into 8 pieces. flatten each piece of dough into a circle. wrap one biscuit around each apple half and place, seam side down, in pan. in small bowl, combine sugar, water, melted butter and vanilla. pour mixture over dumplings in pan. sprinkle cinnamon on top. bake 35 to 40 minutes, until golden. serve hot.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. cut, peel, core and slice apples into 8 wedges. cut each biscuit in half and form around each individual apple wedge. melt butter and mix sugar and water all together in an oven proof casserole. put biscuit\/apples carefully into hot liquid using tongs, submerging them into the liquid. drizzle maple syrup on top. sprinkle with cinnamon, or my sweet spice mixture # 164342. cook in dutch oven for about 40-50 minutes.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f make enough pie enough to roll into 12 6\"x6\" squares (about a double batch.). sprinkle each square with 1 tsp grated cheddar. peel and core apples and place one on each square. fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 tablespoon sugar. bring diagonally opposite corners of dough over the apple to form ears at the top. cover the 'ears' with aluminium foil. mix the brown sugar, cream and grated lemon rind. brush the dumplings with this mixture and bake 35 to 45 minutes in 400f oven. remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. serve warm with plain or sweetened cream, flavoured with rum.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and sugar in sauce pan and set aside. unroll and separate crescent rolls. to fill rolls: lay each one flat and put a spoon full of pie filling at the wide end of the dough. fold sides inward, over the apples, then wrap the top part of the dough over the apples and folded parts of dough and tuck in underneath the dumpling. you'll end up with a little parcel looking thing. place seam side down in a baking dish. pour melted butter\/sugar mixture over the tops of the dumplings. pour the 12 oz can of mt.dew over the top of that. bake at 350°f for approximately an hour or until golden brown and bubbly. serve warm with a scoop of vanilla ice cream.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mushrooms, onion, spinach, garlic, ginger root, curry powder, sherry, egg whites, soy sauce and cayenne pepper in a large bowl. mix thoroughly. place a tablespoon of the mixture in the center of a wonton wrapper. raise the corners and pinch them together, leaving a small opening for steam to escape. line the bottom of a steamer basket with lettuce, kale or spinach leaves. place a layer of dumplings in the steamer, and steam until dumplings are done, about 10 minutes.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut bread rolls into small cubes. you should have about 3 cups. put in a large bowl and set a side. prepare your four 8oz. cups - butter them and sprinkle with breadcrumbs. whisk the egg whites until stiff peak form. set a side. in large bowl combine bread cubes, egg yolks, milk and salt. add sifted flour and baking powder and stir well. fold in egg whites. fill your prepared cups with mixture leaving 1 inch for mixture - it will rise in microwave. put in microwave and cook about 10 minutes on 700w (high). check with wooden toothpick if they are done inside. take it out of cups. cut into 1\/2 inch slices. they freeze well.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. lightly grease 13x9 inch glass baking dish. flatten biscuits with rolling pin. place 1 teaspoon of butter in the core area of each apple half. wrap each biscuit around 1 apple half. place seam side down in greased baking dish. combine sugar, water, melted butter, and vanilla. pour over dumplings. sprinkle cinnamon over dumplings. bake uncovered for 35-40 minutes or until golden brown and apples are tender.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: seperate crescent rolls into 16 triangles. cut each apple into eight wedges. wrap a triangle around each apple wedge. place in a greased 13-in. x 9-in. x 2-in. baking dish. in a bowl, combine sugar and butter and sprinkle over rolls. slowly pour the soda around the rolls (do not stir). sprinkle with cinnamon. bake, uncovered, at 350° for 35-40 minutes or until golden brown. serve warm with ice cream.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pastry, adding nutmeg and lemon peel. roll dough about 1\/8 inch thick, cut into 4 equal squares. peel and core apples. put 1 teaspoon each butter and sugar in apple. set on square of pastry. bring opposite ends of pastry over apple, sealing edges. combine remaining ingredients, boil. bake in buttered dish at 500 degrees for 10 minutes or 350 degrees for 45 minutes, basting often with syrup.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. on a surface dusted w\/ flour, unfold the cresent rolls. cut them out with along the dotted line. place an apple wedge on the wide edge of each dough triangle and roll up maintaining the croissant shape as much as possible (you will need to close the ends to cover all of the apple wedge. place the dumplings in an 8 in baking dish. in a saucepan, melt the butter, sugar and cinnamon over medium heat. stir in the mountain dew. pour mixture over the dumplings. cover the pan with foil and bake for 15 minutes. after 15 minutes, uncover the pan and bake for an additional 15 minutes.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. unroll crescent rolls. do not separate. in a small bowl, combine honey, peanut butter, and pumpkin. heat in microwave for 30 second intervals until it reaches a smooth spreading consistency. spread across crescent roll dough. being very careful, separate dough at performations. roll each crescent roll around apple slices. place into a 9x9 inch greased baking pan. sprinkle brown sugar over wrapped apples. in a medium bowl, combine white sugar, melted butter, cinnamon and soda. pour over apples. bake for 35 minutes or until golden brown.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll out pie crust. cut into 4 even sections. peel, core, and quarter apples. place 1 whole apple into 1 section of dough. fill with 1 teaspoons sugar, 1 teaspoons cinnamon, a pinch of nutmeg, and 1 pat of butter. bring up sides of dough to enclose apple. place in greased baking dish. repeat with rest of apples. bake at 350f for 20 minutes or until apples are soft.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: core, peel and dice the apples. (the more the bruises the better the taste for this recipe). butter a 13x9 inch baking pan. unroll dough and roll each apple slice in one square. lay each on the buttered baking pan. melt 2 sticks butter in a saucepan. dump in sugar. barely stir but add vanilla. you want the mix grainy and lumpy. pour to coat over dumplings. pour mountain dew around pan. sprinkle with cinnamon and bake 350 degreses fr 40 minutes.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. grease a 12x9 glass baking dish. combine sauce ingredients in a saucepan. heat to a boil. broil 1 minute. remove from heat and set aside. combine brown sugar, cinnamon and butter. peel and core apples. cut each in half crosswise, so both halves still have a tubular hole where the core was. stuff each apple half with the brown sugar mixture. unroll pie crusts and cut each into 4 quarters. gently wrap each apple half with a piece of crust so that apples are completely enclosed. pinch all edges to seal. place seam side down in prepared baking dish. pour sauce over apples. bake, uncovered, 45 to 55 minutes or until crust is browned. serve apples drizzled with syrup from pan. traditionally served with cinnamon ice cream.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spray counter lightly with non-stick cooking spray. combine rolls and roll into a 12-inch circle. cut circle into 8 equal wedges. place an apple slice onto the wide end of each wedge. roll the dough around the apple slice. place the wrapped apple slices in a sprayed 9x13-inch baking dish. cover the dish with plastic wrap and let rise 30-40 minutes. melt butter, stir in vanilla and both sugars. pour over risen dumplings. pour soda over dumplings and sprinkle with cinnamon. bake at 350°f 20-30 minutes. spoon syrup from pan over the dumplings to serve.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut each roll in half to make 48 pieces. cut the cream cheese into 48 equal pieces. wrap each dough piece around a piece of cream cheese to completely enclose. combine pumpkin, sugar, pie spice and cinnamon in a bowl. dip each filled dough ball into pumpkin mixture and coat completely. place 16 coated balls in the bottom of a sprayed bundt pan. drizzle 1\/3 of the melted butter and sprinkle 1\/3 of the pecans over them. repeat two more times. cover with plastic wrap and let rise until dough is one inch below the top of the pan. remove wrap and bake at 350°f 45-50 minutes. cover with foil last 10 minutes of baking to prevent over browning. remove from oven and invert onto serving dish.","target":"sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix salt and pepper with the bread crumbs. whip egg lightly, turn the pork chops in egg, then in bread crumbs. heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish. cool off the skillet with a little water (very little) and pour drippings over chops. cover and bake in moderate oven, 325° to 350°f, about 45 minutes.","target":"preheat oven to 350 deg f. layer onions and apples in the bottom of a shallow baking dish. drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. cover and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: trim chicken and cut into 1\/4\" strips. mix soy sauce, 1tsp cornstarch, ginger and garlic in medium bowl. stir in chicken, cover and refrigerate 30 minutes. mix orange juice and 2tsp cornstarch until dissolved. heat 1tsp. oil in 10\" skillet over high heat. add chicken mixture; stir until chicken turns white. remove chicken from skillet. add remaining oil to skillet. add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. stir in chicken and orange juice mixture. heat to boiling, stirring constantly. boil and stir until tickened about 30sec. serve over rice.","target":"cut chicken into cubes and place in bowl. combine honey and curry and mix thru chicken. stir in apple slices. heat oil in heavy skillet over high heat. saute celery for 1 minute. add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. add raisins and parsley, stir well and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes. meanwhile combine the sauce ingredients and set aside. heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil. add the green onion and stir fry for about 30 seconds. season lightly with salt. add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes. stir in the sauce that was set aside. stir fry until the sauce thickens, about 1-2 minutes. season with pepper and serve.","target":"coarsley chop celery, and slice scallops. peel and quarter apples. heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. add scallops, sprinkling with juice from half the lemon. coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. sprinkle with juice from remaining half of lemon, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil the potatoes with the skins on until tender. drain. cool potatoes, then peel the skins off. cut potatoes into chunks. in a large bowl, combine potatoes with the other ingredients. mix 1\/2 cup of mayo with the bread-n-butter pickle juice until runny. pour over the potato salad. chill for at least 2 hours.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place apples in a large bowl; sprinkle with lemon juice. add the sweet potatoes, syrup, butter, salt and pepper; toss to coat. transfer to a 3-qt. baking dish coated with cooking spray. bake, uncovered, at 400° for 35-40 minutes or until apples are tender, stirring once. in a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture. bake 10-15 minutes longer or until topping is golden brown. yield: 12 servings. nutritional facts 1 serving equals 130 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 136 mg sodium, 27 g carbohydrate, 3 g fiber, 2 g protein. diabetic exchange: 2 starch. originally published as sweet potatoes and apples au gratin in light and tasty october\/november 2007, p41.","target":"preheat oven to 350 deg f. slice cooked potatoes and apples 1\/4\"- 1\/2\" thick. place half of each in buttered baking dish. sprinkle with half the sugar, salt, and dot with half the butter. repeat. cover and bake 40 minutes. variations: add 1\/2 cup chopped nuts and\/or a tablespoon of grated orange rind."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. in s small bowl, mash the banana with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. in a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. add the banana mixture to the flour mixture and mix together gently until just mixed. spoon into a lightly oiled loaf pan and bake for 40-50 minutes. test with a knife to see if done.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease and flour a 9x5 loaf pan. i use bakers joy spray. mix all ingredients together well about 2 minutes on medium speed. pour into prepared pan. bake for 50-55 minutes until top is golden brown and a toothpick inserted in center of bread comes out clean. cool in pan 10 minutes remove from pan and cool on wire rack.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. cream margarine and sugar. add eggs, beating well. beat in bananas and vanilla until well blended. stir dry ingredients together; combine with first mixture. stir in yogurt and nuts. pour into 2 small (7 x 3\") greased loaf pans or 1 large (9 x 5\") greased loaf pan. if desired, sprinkle wheat germ over top. bake 1 hour for small loaves and 80 minutes for large loaf. do not underbake as the yogurt makes this very moist.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place all ingredients according to your machines directions, if wet goes in first place ingredients as listed in order keeping the salt and yeast apart. reserving the dried fruit to be added at the beep for minutes before the kneading cycle ends. set machine to basic \/normal setting for medium crust. press start. add fruit when beeps. now sit back and enjoy the aroma! till you can remove it and cool on a rack. enjoy!","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat an 8\" inch loaf pan with nonstick cooking spray and set aside. mash bananas and set aside. in a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. set aside. in a large bowl coming egg whites, banana, sugar, and oil. once mixed well, add flour mixture all at one time to banana mixture. stir until moistened. the batter should be lumpy. spoon mixture into pan. bake at 350 degrees for 45 to 50 minutes. test doneness by inserting a wooden toothpick near the center of the bread. cool in pan for 10 minutes. remove from pan and cool completely on the wire rack.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees f. spray a 9\" x 5\" loaf pan with cooking spray and set aside. in a large bowl, combine the flour, bran, flaxseed, sugar, baking soda, baking powder, cinnamon and salt. in a medium bowl, whisk together the bananas, yogurt, eggs, butter and vanilla. add the wet ingredients to the dry ingredients and stir just until moistened. fold in the nuts and chocolate chips, being careful not to overmix the batter. spoon into the prepared pan and bake for 50 minutes, or until a wooden skewer inserted in the centre comes out clean. let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. wrap tightly with plastic wrap and store at room temperature.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat over to 350 degrees and butter a standard sized loaf pan. beat the butter, maple syrup, egg, banana and vanilla together (it will be a lumpy slurry). in a separate bowl, whisk the dry ingredients together. add them to the wet ingredients and mix to combine. add the pecans and mix until they\u2019re integrated. scrape the batter into the greased loaf pan and smooth the top. bake at 350 degrees for 45-50 minutes. use a skewer or toothpick to test for doneness. eat warm from the pan. on the second day, it is best briefly toasted and buttered.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mash up the ripe bananas. add the sugar and eggs and mix well. add all the flour, salt, bicarbonate of soda and the ground walnuts into this mixture. mix and add the natural yogurt. line a baking tin with parchment paper, or a loaf tin liner, add the mix and bake at 180c for 25-30min, until golden and a skewer come out clean.","target":"preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, combine the first 6 ingredients, batter will be thick. spoon into a greased 8 inch round baking pan. drizzle with butter; sprinkle with additional parmesan cheese. bake at 400° for 20 to 25 minutes or until a toothpick inserted comes out clean. cool for 10 minutes. cut into wedges. serve warm.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook chopped onion in half of the butter. stir together milk and egg. add biscuit mix, onion mixture, and 1\/2 the cheese. spread batter in greased 8-inch round pan. sprinkle with remaining cheese. melt remaining butter, drizzle over mixture. bake at 400°f degrees about 20 minutes or until toothpick inserted near the center comes out clean.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt 1 tablespoon butter in a small skillet; add onion, and cook until transparent. combine onion mixture, biscuit mix, parsley, egg, 1\/2 cup cheese and milk, stirring until just moistened. spoon into a lightly-greased 8-inch square baking pan. sprinkle with remaining cheese. drizzle with 1 tablespoon melted butter. bake at 400 degrees for 25 to 30 minutes or until golden brown.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut bread in half lengthwise. in a microwave proof bowl, combine the butter, onion, and chili powder. cover and microwave on high for 2 to 3 minutes or until the onion is tender. be sure to stir at least once during cooking. spread over cut side of bottom of bread. sprinkle with cheeses. replace bread top; wrap with heavy-duty aluminum foil. bake at 350 degrees for 35 minutes or until the cheese is melted. slice and serve warm with your favorite soup.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease an 8 x 1 1\/2-inch round baking pan. set aside. preheat oven to 400°f. in a medium bowl stir together the milk, egg, and minced onions. add biscuit mix; stir just until moistened. stir in 1\/2 cup cheese and 1 1\/2 teaspoons poppy seed. spread batter into prepared pan. sprinkle with remaining cheese and remaining poppy seed. if desired, arrange cooked onion on top. drizzle with melted butter. bake 20 minutes or until a wooden toothpick inserted near the center of bread comes out clean. serve warm. *note:for cooked onion, cook 1\/2 cup thinly sliced onion in 1 tablespoon butter in a medium skillet over medium heat 6 to 8 minutes or until tender, stirring occasionally.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients and. spread on both halves of your favorite french bread split lengthwise. broil until cheese melts and begins to turn golden-keep a close eye on it. slice on diagonal about 2\" wide and serve immediately. can be prepared ahead and broiled just before serving.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: trim top and side crusts from bread, leaving bottom crust intact. make diagonal cuts, 1 inch thick, through the bread but not through the bottom. combine all remaining ingredients. spread half the butter mixture between bread slices. use remaining mixture to frost top and sides of bread. place bread in foil boat; cover loosely with another sheet of foil. bake at 425°f for 20-30 minutes. for last 5 minutes, remove foil to allow bread to brown.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixing bowl, dissolve yeast in warm water. add eggs beating until well blended. add dry cake mix, grape nuts, swiss cheese, parmesan and dill seed. beat well. gradually add flour until well blended. divide batter between 2 well greased 8x4x2 inch loaf pans. cover and let rise in a warm place for 1-1 1\/4 hours or until nearly double in size. bake@ 350 degree oven for 55-60 minutes or until bread sounds hollow when lightly tapped. cover bread with aluminum foil for the last 15 minutes to prevent overbrowning. loosen edges of bread with a spatula and remove to wire rack.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the butter and the mayonnaise. add shredded mozzarella cheese, chopped black olives, garlic powder and onion powder. mix well and chill for approximately 30 minutes to allow flavors to blend. if you do not have time to chill it is still great. preheat oven to 350 degrees. cut loaf of french bread in half lengthwise and place on a foil lined cookie sheet. spread cheese mixture over each half of bread. cut the bread into serving size pieces. it is easier to cut at this stage than once it is hot. cook at 350 degrees for 10-15 minutes or until the cheese melts.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine biscuit mix, cheese, and poppy seeds into a large bowl. combine egg and milk; add to biscuit mixture, mixing vigorously for one minute. spoon into a lightly greased 8 1\/2 x 4 1\/2 x 3-inch loaf pan. bake at 350* for 35 minutes or until golden brown.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: set oven to 425 degrees (oven rack to second-lowest position). cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife. in a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth. add in the feta cheese, 1\/2 cup parmesan cheese, jack cheese and green onions; mix to combine. spread about 2 tablespoons on each slice of bread. sprinkle with 1 tablespoon parmesan cheese on top, the press down the parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture. place the slices on a baking sheet. sprinkle with salt and pepper. bake for about 10-12 minutes or until cheese is golden and bubble.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small saucepan, melt butter over medium-low heat; stir in brown sugar until dissolved. add the apples, raisins, cinnamon and nutmeg. cook and stir over medium heat until apples are tender. remove from the heat; stir in vanilla. cool slightly. place each tortilla on a 12-in. square piece of foil. top with about 1\/4 cup apple mixture; sprinkle with cheese. fold in sides of tortilla and roll up. wrap in foil. bake at 350° for 10-12 minutes or until heated through. combine sugar and cinnamon; sprinkle over wraps. serve warm with whipped topping. yield: 5 servings.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 10\" pan (bundt, angel food or loaf). place frozen rolls in pan. drizzle melted butter and sprinkle cheese over dough. cover with damp cloth and let thaw in warm location for about 8 hours or overnight. (this may be sped up by placing pan in 100 degree oven for about 4 hours). bake at 350 degrees for 20 - 25 minutes, until golden brown. let stand for 15 minutes, turn out of pan and enjoy.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend margarine, bleu cheese and mayonnaise in a mixer or by hand until creamy and thoroughly incorporated. heat oven to 450 degrees. slice bread into 3\/4\" slices and spread each slice with cheese mixture. place on greased baking sheet and bake about 5-10 minutes or until top is bubbly and lightly browned.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 degrees. grease a round cake pan. in 2 tablespoons butter, saute the onion until just soft. in bowl, combine egg, milk, and biscuit mix. add sauteed onion, the parsley, and 1\/2 cup cheese. spread into pan. top with remaining cheese, and dot with remaining butter. bake for 20 minutes.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut french loaf into 1 inch pieces diagonally. mix all ingredients together. cut swiss cheese in 1\/2 diagonally. on each side of bread, spread mixture and place one 1\/2 slice of cheese in between the pieces of bread. cover bread with foil and bake for about 45 minutes at 325. servings are approximately.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease and flour a large (9-inch) loaf pan. in a large bowl, mic together the flour, sugar, baking powder and salt. in a small bowl mix together the egg, oil beer and milk. gently fold into the flour mixture, just until mixed. gently fold in the cheese. pour batter into the pan and bake for 45 to 55 minutes or until a toothpick inserted into the centr comes out clean. allow to cool for 30 minutes before slicing.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix softened cream cheese with ranch mix. lay bread crust sides down on baking sheet, sprayed with cooking spray. spread as much cream cheese as you'd like on both sides of the bread. top with cheddar. broil on high until cheese gets bubbly and starts to brown.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together the miracle whip, softened butter, and garlic powder. if using parmesan, blend into the mixture. spread mixture over inside of bread. optional to top with monzarella. open faced, place the bread on a cookie sheet and put into the oven. bake on broil for about 5-8 minutes until bubbly and slightly brown on top. remove from oven, and let rest a few minutes before cutting and serving.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rough chop black and green olives. combine green onions and olives with the softened butter, mayo, and cheese. mix thoroughly. slice french bread in half lengthwise. spread mixture evenly over halves. bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly. can make mixture 2 days ahead, spread on unbaked bread and freeze too!","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f. roughly chop: black olives, green olives, and onions. in large bowl, combine butter, mayonnaise, cheese, olives, and onions. stir until well combined. slice bread in half lengthwise. spread olive-cheese mixture in even layer on each half. bake for 20-25 min, until cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. cut into diagonal slices and serve immediately.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in small bowl, combine cream cheese and chiles. place bread halves, cut sides up, on broiler pan. broil 4 to 6 inches from heat for 1 to 2 minutes or until light golden brown. top with cream cheese mixture and shredded cheese. broil additional 2 minutes or until cheese is melted. cut each bread half into 4 pieces. 1 serving. calories 115 (calories from fat total fat 4g (saturated fat 2g); cholesterol 10mg; sodium 270mg; total carbohydrates 15g (dietary fiber 0g); sugars 1g; protein 5g. % daily value: vitamin a 4%; vitamin c 0%; calcium 8%; iron. exchanges: 1 starch, 1 fat. quick fix: for nacho-flavored cheese bread, add 1 1\/2 teaspoons taco seasonings mix (from a 1.25-ounce package) with the cream cheese.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine the butter, lemon juice, mustard, garlic powder and onion powder then set aside. cut bread diagonally into 1-inch slices to within a 1\/2-inch of the bottom of the loaf (do not cut all the way through). repeat cuts in opposite direction. arrange cheese slices in the cuts then drizzle butter mixture over the bread. wrap loaf in foil and place on a baking sheet. bake at 350f for 15 minutes then uncover and bake 10 minutes longer or until cheese is melted. serve warm.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. brush both sides of bread slice with olive oil. place on baking sheet. bake for 5 minutes each side. remove from baking sheet and let cool for a few minutes, then spread cream cheese mix on one side of bread. **mix and match any of your favorite flavors of spices in with the cream cheese.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450ºf. peel apples and cut them thin. add lemon juice and mix well. add the rest of the ingredients and stir gently until well blended. place a pie crust in a greased-floured pie plate. add the apple mixture and place another crust on top. brush a little milk and make a few small incisions to let the steam escape. place a pie crust shield or foil to protect the crust. transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. about 10 minutes before then end, remove the pie crust shield. serve warm with vanilla ice cream.","target":"preheat oven to 350 degrees fahrenheit. cream butter and sugar, beating until light. beat in eggs, one at a time. stir in apples, cheese and nuts. in separate bowl, combine flour, baking powder, baking soda, and salt. gradually and gently stir flour mixture into apple mixture. pour into greased loaf pan and bake 1 hour. cool 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. combine sugar, flour and cinnamon in a bowl. add apples and toss. arrange the apples in a single layer in a circular pattern to completely cover pastry. combine the first five topping ingredients; sprinkle over apples. bake at 350° for 35-40 minutes or until apples are tender. remove from the oven and immediately drizzle with caramel topping or dip. serve warm with ice cream if desired.","target":"preheat oven to 375 deg f. put half of the apples in a greased 9\"x9\" pan. blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. cover with remaining apples and flour mixture. pour juice over top. bake 35 minutes. great with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375. brush crust with one tablespoon melted smart balance; sprinkle lightly with 2 t sugar. cut into 8 wedges. place pieces on baking sheet and bake until puffed and golden, about 7 minutes. set aside. heat remaining smart balance over high heat; add apples and saute 4 minutes. reduce heat to medium high. sprinkle apples with remaining sugar and cinnamon. cook 3 more minutes or until sugar dissolves and mixture thickens, stirring occasionally. place apple mixture into 8 serving dishes. top each with one wedge of crust. serve topped with frozen yogurt.","target":"preheat oven to 375 deg f. put half of the apples in a greased 9\"x9\" pan. blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. cover with remaining apples and flour mixture. pour juice over top. bake 35 minutes. great with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f mix oats, graham crumbs, 1\/3 cup each of the brown sugar and flour, the walnuts, butter and 1\/2 teaspoons of the cinnamon until well blended; set aside. mix 1\/2 cup brown sugar, 2 tablespoons flour and remaining 1\/2 teaspoons cinnamon in large bowl. add apples; toss to coat. place in 8-inch square baking dish; sprinkle with the oat topping. bake 35 to 40 minute or until apples are tender. cool slightly.","target":"preheat oven to 375 deg f. put half of the apples in a greased 9\"x9\" pan. blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. cover with remaining apples and flour mixture. pour juice over top. bake 35 minutes. great with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine the sugars, flour and spices; set aside. in a large bowl, toss apples with lemon juice. add sugar mixture; toss to coat. in a separate bowl combine crisp ingredients until it is weel combined and resembles course crumbs. line a 9-in. pie plate with crust; trim crust even with edge. fill with apple mixture; dot with butter. pour crisp topping over pie; dot with butter and sprinkle with sugar. cover edges loosely with foil. bake at 375° for 25 minutes. remove foil and bake until crisp is slightly golden brown and crispy, 20-25 minutes longer. cool on a wire rack. cool pie in the fridge for a couple hours or over night to prevent any soupiness.","target":"preheat oven to 375 deg f. put half of the apples in a greased 9\"x9\" pan. blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. cover with remaining apples and flour mixture. pour juice over top. bake 35 minutes. great with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat juice or cider to a boil and pour over dried apples; let stand for 1 hour. cook apples in juice for 10 to 15 minutes or till tender. stir remaining ingredients together. add to apples and mix well. put prepared pie crust in a 9-inch pie pan. pour prepared apple mixture into crust. top with 2nd crust. brush with milk and sprinkle with sugar. bake at 400° for 50 minutes or till done.","target":"sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"remove stems carefully from mushroom. chop onion and mushroom stems into small pieces. saute in butter-use only 2 tbsp. combine cream cheese with onion and mushroom pieces. add a dash of garlic salt, add drained crabmeat. fill mushroom caps. melt remaining butter. if there is any extra mushroom and onion pieces left, set aside. using microwave casserole dish, cover bottom with butter, mushroom and onion mix. place filled mushroom caps in this. cover and microwave on high for approximately 4 minutes. sprinkle with crushed french fried onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat oven to 350°f. wash portabellas; set aside to drain. in a bowl, blend crab meat, garlic, and cilantro. begin adding mayonnaise slowly. the mayonnaise should bind the mixture, and be creamy, but not overpower the mixture. stuff crab mixture into mushroom caps, they will be overstuffed, but that's okay. place mushrooms in casserole dish, try to use a casserole dish that they will fit in without having room to roll around. top each mushroom with shredded cheddar cheese. cover casserole with foil, folding down the corners to make sure it is secure. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat oven to 400deg f. wash mushrooms and remove stems. set caps aside, and chop half of the stems. saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes. transfer to a plate and cool in refrigerator. combine sauteed vegetables and all other ingredients (except cheese slices) and mix well. place mushroom caps in a sprayed or buttered baking pan stem side up. spoon 1 tsp stuffing into each mushroom cap. cover with a piece of sliced cheese. bake for 12-15 minutes until cheese is lightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"clean mushrooms and remove stems (they can also be chopped and put into the sour cream mixture) mix sour cream, bacon bits, chives, and grated cheese. using a spoon stuff mushrooms place small bit of mozzarella on top. bake for 10-15 minutes on 400°f then to brown the cheese if you want you can broil them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"pre-heat your oven to 190c. heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes. remove from the heat and add the diced tomato and mixed herbs; mix well. sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps. sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"combine the cream cheese, green onions, crab, shrimp, dip mix, salt and pepper and garlic powder in a medium bowl. chill mixture for approx 1 hour. wipe mushroom caps clean. spoon mixture into clean caps. as i mentioned in the description, you can also bake this at 400°f for 15-20 minutes if you do not like cold mushrooms. if baking, place the stuffed mushrooms in a 9x13 baking dish and sprinkle with parmesan cheese prior to putting in the oven. you can also chop and add some of the mushroom stems to the stuffing if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"brush the mushrooms lightly and remove the stems. heat the olive oil in a heavy skillet and gently saute the vegetables and herbs until beginning to caramelize. deglaze the pan with the stock and continue to simmer the vegetables until softish but not dead. remove from heat and add the cooked rice. when cool, add the egg-whites and parsley. season to taste with salt and pepper. pack into the mushroom caps and sprinkle lightly with parmesan. put into a preheated 340°f oven until lightly browned and the cheese is melted. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"wash and de-stem mushrooms. set aside to dry. chop green onion. mince chili's. add green onion and chilies to sausage. heat through till onion wilts. add cream cheese and stir over low heat till melted and mixed well. place mushroom caps on cookie sheet and lightly drizzle with olive oil. mound stuffing in caps and top with a little grated cheddar cheese. bake at 350°f for about 15 to 20 minutes, till cheese is melted and mushrooms are heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"mix all ingredients except mushrooms in bowl. wash and remove mushroom stems (if you don't want to waste them you can chop them up and throw them in with the crab mixture). stuff mushroom caps with crab mixture (you can also add grated cheese, your choice, to top it off). place in preheated 350 c oven for aprox. 20 minutes or bbq on top grill lined with foil and brush with olive oil, cook over med high heat for approximately 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse and clean mushrooms, removing the stems. chop stems and set aside. saute mushroom caps in 2 t of oil for 1-2 minutes until slightly softened. blot mushrooms on paper towels and remove excess oil from pan. saute mushroom stems in garlic and butter for 1-2 minutes until slightly softened. add chicken stock and bring to a boil. place stuffing mix in a mixing bowl and add chicken stock mixture. add parsley and toss gently. arrange mushroom caps stem side up in a shallow pan. fill mushrooms with stuffing mix. place in a preheated 350 degree oven for 10-15 minutes or until golden brown.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. clean mushrooms and remove the bases. salt and pepper the mushroom caps and place in the oven until browned (top up) about 5-10 minutes. chop finely the mushrooms and stirfry about 3-5 minutes. spoon mushroom filling into mushroom caps. place the slice of cheese onto. bake until cheese is bubbly. (5-10 minutes). freetoprecipes.com - receive 50+ restaurant quality recipes each month.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems and chop them. cook half of the mushroom caps in 3 tbsp of margarine over medium heat for 5 minutes and then drain repeat with remaining mushrooms and margarine combine cream cheese, provolone cheese, mixing well until blended stir in chopped stems, onions, green peppers, tomatoes, garlic powder, season salt and white pepper then place filling into mushroom caps; slightly overstuffed. place on cookie sheet and broil until golden brown (about 2 to 3 minutes).","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: take stem out of mushrooms, chop stems and onions. melt the 2 tablespoons of butter; add the onions and stems and sauté. remove from heat. in a bowl combine crabmeat cheese, egg, bread crumbs, parsley and mushroom and onion mixture. salt and pepper. spoon in mushrooms. pour the sun dried tomato alfredo over mushrooms. cook on 325° for 30 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees f. mix stuffing mix and hot water in large bowl; set aside. remove stems from mushrooms; chop stems. melt butter in large skillet on medium heat. add chopped stems and the garlic; cook and stir until tender. add to prepared stuffing along with the spinach and cheeses; mix well. spoon evenly into mushroom caps. place, filled-sides up, in shallow baking pan. bake 20 minute or until mushrooms are tender and filling is heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and pat dry with paper towels. pull out stems and mince all or most of the stems to make up 1 cup. set aside. heat olive oil in a medium skillet over medium heat. add minced stems and onions. cook and stir until vegetables are tender, about 3 - 4 minutes. be careful not to burn them. in a medium bowl, combine mushroom onion mixture with all regaining ingredients. using a teaspoon, stuff mushrooms with filling, mounding on top. arrange stuffed mushrooms in a single layer in a shallow baking pan. bake at 400 for 15 minutes. let sit for 5 - 10 minutes to cool. serve hot or at room temperature.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms with cool water. remove stems from mushrooms and chop. cook onions and chopped mushroom stems in butter until tender. add bread crumbs. remove from heat; stir in bacon and cheese. mound filling into mushroom caps. place in shallow baking pan. bake at 400 degrees for 15 minutes, until cheese is melted. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. wipe mushrooms clean with a damp paper towel and then dry them. place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. combine all other ingredients and stir until well mixed. evenly distribute crab mixture among the mushroom caps. place in the oven for 10 - 12 minutes, until hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms and reserve stems. trim \"woody\" end of stems. heat oil in large skillet. add sausage and garlic to skillet and cook til sausage is no longer pink. let cool a bit. combine all remaining ingredients including stems--reserving a 1\/2 cup of mozzarella-- into the work bowl of a food processor. pulse about ten times til combined, do not overmix. mixture should have texture. top each mushroom caps equally with (about a tablespoon) stuffing. place in greased--9 x 13 baking dish--may need 2 dishes depending on size of mushrooms---top with reserved mozzarella. bake at 350°f for 20 minutes. serve hot or at room temperature. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cook rice. rinse and remove stems from mushroom caps. chop stems, onions and pepper, keeping the stems separate. heat oil over low-med heat. saute mushroom stems for 3-4 minutes. remove from pan and set aside. in same pan, saute onion, peppers and basil. remove from heat. add ricotta cheese, mushroom stems and rice, stir to combine well. arrange mushroom caps rim side up on cooking sheet. spoon mixture into caps, top with parmesan cheese. bake for 10 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushroom caps and chop. cook in 1 tablespoons butter until liquid is evaporated. combine cooked stems with remaining ingredients except olive oil. add 2 tablespoons of oil. if needed, add remaining olive oil. dip cap in melted butter and stuff with parmesan mixture. arrange in a baking dish. bake in a preheated 350º oven. bake for 20 minutes or until golden.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove the stems from the mushrooms, trim and discard the tough ends, and chop the stems finely. heat the oil in a skillet over moderate heat and sauté the mushroom stems and celery for 5 minutes. add the. remaining ingredients and sauté 1 minute. spoon the shrimp mixture into the mushroom caps and place on a lightly greased baking sheet. place cheese on top. cook under a preheated broiler until the tops are golden brown, about 8 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"clean and remove stems from mushrooms. brush lightly (and i do mean lightly!) with dressing and broil for 5 minutes. meanwhile cook and drain sausage. when mushrooms are done, press about 1\/2 t. sausage into each mushroom cap. the caps will shrink quite a bit, so this is tricky. sprinkle evenly with cheese. broil an additional 5 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 425. brown sausage until it is crisp be careful not to burn it. remove stems from muchrooms and chop finely. put caps in a sided baking dish(they will slide around and fall off in no sides). add to sausage when sausage is almost done. mix in cream cheese and garlic. melt butter and put enough in each cap to cover bottom. if any is left over pour into the bottom of the pan. scoop sausage and cheese mixture into caps. bake in oven for 45 minutes, they should be slightly brown on top. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. wash the mushrooms and remove the stems. mince the stems and set aside. very lightly brush both sides of the caps with olive oil and arrange in a baking dish. put the butter in a medium skillet and saute the onion, celery, and garlic until the onions almost caramel. add the mushroom stems, parsley, and bread crumbs. stir until well blended. stuff each mushroom cap with the mixture (i like to over stuff, just round the top with a teaspoon). sprinkle them with the parmesean cheese and bake at 325 for 25 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean and remove stems from 24 large button mushrooms (about 2\" across). rub a bit of butter around the bottom of a casserole dish large enough to hold them (they will have some fluids run off. - so use something with edges). preheat oven to 375~. soften one cup of cream cheese in a large bowl (i defrost it for about 40 seconds in the microwave). place the mushrooms top down in the casserole dish. depending on the size of the shrimps, put about 3 in each mushroom cap - not too full, though! with a fork or a hand mixer, blend the sour cream and parmesan into the cream cheese. blend in the drained crabmeat and spoon mixture onto the mushroom caps - dividing equally. bake for about 15 minutes - or until lightly. browned on top.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f and spray baking sheet with cooking spray. clean mushrooms and cut off stems, discarding tough ends. finely chop stems. heat oil in a large skillet over medium heat. add garlic and chopped stems. cook until moisture has disappeared, then set aside to cool in a bowl. into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a small spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on cookie sheet. bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. remove stems from mushrooms; mince stems. in a bowl, flake imitation crab; add minced mushroom stems, olives, mayonnaise, parsley, lemon juice, and garlic and onion powders. fill mushroom caps with krab mixture. sprinkle with cheese. place on baking sheets. cover with foil and bake for 12 to 15 minutes. uncover and continue baking until golden brown, about 5 more minutes. serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat the oven to 350 degrees f. remove mushroom stems (and reserve), leaving caps intact and set aside. chop stems and saute in butter for 10 minutes. add clams, onions, parsley, salt, pepper, and garlic. saute for 5 minutes. stuff mushroom caps with mixture and place in a lightly greased baking dish. chill. combine the mayonnaise and mustard; place a dollop on each mushroom. bake for 10-15 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350 degrees f. remove mushroom stems (and reserve), leaving caps intact and set aside. chop stems and saute in butter for 10 minutes. add clams, onions, parsley, salt, pepper, and garlic. saute for 5 minutes. stuff mushroom caps with mixture and place in a lightly greased baking dish. chill. combine the mayonnaise and mustard; place a dollop on each mushroom. bake for 10-15 minutes. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat oven to 350 degrees. saute onion, garlic and basil in olive oil over med\/high heat until onion softens. transfer to a bowl and add shrimp, breadcrumbs, cheese and mayo. season to taste with salt and pepper. mound filling into mushroom caps. bake in oiled pan for 35 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and pat dry with paper towels. pull out stems, leaving a hole where the filling will go. mince all or most of the stems to make 1 cup, set aside. heat olive oil in a medium skillet over medium heat. add onions and mushroom stems. cook and stir until vegetables are tender, about 3 - 4 minutes. stuff the mushroom cabs with the crabmeat mixture. arrange stuffed mushrooms in a single layer in a shallow baking pan. bake at 400 for 15 minutes. serve hot or at room temperature.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: gently remove stems from mushrooms. chop stems fine, put aside. place mushroom caps on a cookie sheet. heat oil in large skillet over moderate heat (250ºf). cook onion and beef until lightly browned, stirring frequently. add the chopped stems, ham, and sherry to onion-beef mixture and cook 5 minutes. add bread crumbs, garlic powder, salt, and pepper and mix well. stuff mushroom caps with a spoon. sprinkle with cheese. broil mushrooms in preheated broiler 3-inches from heat for 2 to 5 minutes. serve hot. notes: can be made a day before and reheated at 350ºf for 5 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 425°f. thaw spinach, then drain well by squeezing excess liquid from it. meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. set baking pan aside. remove stems from mushrooms. set tops aside. chop enough mushroom stems to make 2 cups. in a 10-inch skillet cook chopped mushrooms stems, onion, and garlic in margarine until onion is tender but not browned. add thawed spinach. cook over low heat until most of the liquid is evaporated. stir parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. spoon mixture into mushroom tops. place stuffed mushroom tops in the prepared baking pan. bake for 10-15 minutes or until mushrooms are tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms, remove stems leaving cap intact. chop stems. brush caps with butter and set aside. saute onion and stems in remaining butter, remove from heat, and add pepperoni, seasonings, cheese, and breadcrumbs. spoon filling into mushroom caps. please in lightly greased baking dish, and bake uncovered for 15 minutes or until hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix bread crumbs, garlic, cheese, parsley, and stems in a food processor. set aside. fry mushroom caps in olive oil on high for a very short time, until lightly browned. stuff caps with bread crumb mixture, setting in a greased baking dish. drizzle remaining pan oil over the stuffed caps. season with salt. bake at 400 degrees until bubbly.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f remove stems from mushrooms. finely chop enough of the stems to measure 1\/4 cup; set aside. cover and refrigerate remaining stems for other use. melt butter in large skillet on medium heat. add 1\/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. stir in cracker crumbs, cheese and italian seasoning. spoon crumb mixture evenly into mushroom caps. place on baking sheet. bake 15 minute or until heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f . melt butter in a 3 qt pan over low heat. beat 3 eggs in a bowl. breakup crab meat into small pieces and add to eggs. add mayonnaise to eggs. remove stems from mushrooms. chop up stems and add to egg mixture. add onions, lemon juice, bread crumbs, salt and pepper, and paprika to egg mixture. put mushrooms a few at a time into melted butter, coat, and place mushrooms, round side down, into a baking dish. do all mushrooms. spoon egg mixture from bowl into hollow of each mushroom. pour remaining butter on top of mushrooms. bake in oven for 20 minutes. after 15 minutes, sprinkle parmesan on mushrooms and finish baking.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet, cook bacon 4 minutes on each side. it should be cooked, but not crispy. remove bacon and drain. cut 4 of the bacon slices in 3 equal pieces for garnish. set aside. chop the remaining 2 slices and set aside. clean mushrooms and remove stems. set caps aside, but chopp stems. set aside. chop shrimp. set aside. combine chopped bacon, stems, shrimp, and cheese with garlic and cayenne. fill mushrooms with mixture. top with bacon piece. reheat skillet on medium high heat. place mushrooms in hot skillet. cover, reduce heat to medium low and cook until mushrooms are tender, about 15 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms and remove stems. place open side up in glass casserole dish; set aside. cook sausage and drain off excess fat. in a large mixing bowl combine sausage, cream cheese, and garlic. stuff caps and bake at 350°f in oven until cream cheese starts to brown (approximately 25 minutes). serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and remove stems. drain thoroughly and saute caps in butter or oleo over low heat. after 5 minute cooking, remove and put in shallow pan. combine remaining ingredients, mix well. put mounds of this mixture into each mushroom cap. bake in hot oven 5 minute until hot. serve on small platter with fork for a delicious appeetizer.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"fry sausage and drain grease. break the stems out of the mushrooms and finely dice up the stems. place the diced stems in a bowl and add the sausage and the cream cheese. mix well with a spoon. line the mushroom caps, upside down, on a baking pan. put a scoop of the filling into each cap. squeeze some butter over each mushroom. cover the baking pan with aluminum foil and bake for 20 minutes at 350 degrees. then remove the foil and let bake an additional 10 minutes. if they start looking too dry, add a little bit of water to the bottom of the baking pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fry sausage and drain grease. break the stems out of the mushrooms and finely dice up the stems. place the diced stems in a bowl and add the sausage and the cream cheese. mix well with a spoon. line the mushroom caps, upside down, on a baking pan. put a scoop of the filling into each cap. squeeze some butter over each mushroom. cover the baking pan with aluminum foil and bake for 20 minutes at 350 degrees. then remove the foil and let bake an additional 10 minutes. if they start looking too dry, add a little bit of water to the bottom of the baking pan.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse and clean the mushrooms. remove the stems from the mushrooms and place them on a baking sheet. fill the mushrooms with boursin cheese and sprinkle with half the parsley. melt half the butter and drizzle on the mushrooms. bake between 375 - 400°f until bubbly and golden. drizzle remaining butter and garnish with parsley and serve!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees farenheit. wipe mushrooms with damp cloth. remove stems, roughly chop the stems, and set aside. heat olive oil in a large, nonstick skillet and saute of the shallots until soft. add garlic, rosemary, stems, and pepper. saute for several minutes. add ham and stir. remove pan from heat and transfer ingredients to a bowl. stir in the cheese and breadcrumbs and season with salt and pepper if needed. fill mushroom with the mixture and place on a greased baking sheet. bake for 8-10 minutes, or until the mushrooms are cooked. serve while hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. oil a large baking sheet. soak bread in milk in a small bowl. remove mushroom stems and chop finely. put stems into a bowl with the bacon, anchovies, garlic, egg, salt and pepper. squeeze soaked bread to remove excess milk; add to bacon mixture and mix well. divide bread mixture among mushrooms, piling mixture into small mounds. sprinkle with breadcrumbs. bake 20-30 minutes, until top of stuffing is crisp.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain spinach in colander and press out all liquid. in a mixing bowl, combine spinach, cheeses, onion, parsley and salt. mix well. mound mushroom caps high with spinach mixture. arrange on serving plate and microwave on high until steaming, approximately 3-4 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"pop stems from mushrooms and rinse lightly under water. set aside to dry. brown sausage in pan, then drain. add cream cheese and stir until well melted. fill mushrooms and place on foil lined cookie sheet. bake at 350 for 20 minutes or until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pop stems from mushrooms and rinse lightly under water. set aside to dry. brown sausage in pan, then drain. add cream cheese and stir until well melted. fill mushrooms and place on foil lined cookie sheet. bake at 350 for 20 minutes or until browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat the oven to 350 degrees. start off by popping off the stems of the mushrooms, making an area for the stuffing in the mushroom top. then load all the ingredients, except for the mushrooms, in a food processor. pulse until the consistency is slightly textured, but not quite smooth. spoon the mixed ingredients into the mushroom top and cook on a lightly greased baking sheet for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350 degrees. start off by popping off the stems of the mushrooms, making an area for the stuffing in the mushroom top. then load all the ingredients, except for the mushrooms, in a food processor. pulse until the consistency is slightly textured, but not quite smooth. spoon the mixed ingredients into the mushroom top and cook on a lightly greased baking sheet for 15-20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f. line a small baking sheet with foil. scrape out the dark gills from the underside of the mushrooms and trim the stem off. in a small skillet, brown italian sausage with chopped onion, garlic, salt and pepper, crumbling well. add water and tomato paste and stir until blended. simmer over low heat until mixture thickens and is fairly dry. place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides. top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top. bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. combine risotto, 1\/2 cup monterey jack cheese, romano or parmesan cheese, chives, bell pepper and garlic in medium bowl. arrange mushrooms on baking sheet. fill mushrooms with risotto mixture, mounding slightly. sprinkle with remaining monterey jack cheese. bake for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms; set caps aside. finely chop stems. in a skillet, melt 2 tablespoons butter; saute stems and onions until tender. in a bowl, combine crab and lemon juice. add onion mixture, mayonnaise, bread crumbs, parsley, worcestershire sauce, salt and pepper to crab mixture; mix well. stuff into mushroom caps. sprinkle stuffed mushrooms with parmesan cheese. place in a greased 15-in. x 10-in. x 1-in. baking pan. melt remaining butter; drizzle over mushrooms. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: note: this is the seasoning and rub site: http:\/\/www.mysecretpantry.com\/searchprods.asp. preheat oven to 350°f. in a deep skillet, brown sausage, onions, bell pepper and mushroom stems. add salt, garlic powder and cayenne pepper. add water and bring to a boil adding rice and parsley. cover and remove from heat, letting stand for 15 minutes. blend mayonnaise and cheese together, then combine half of this mixture with the cooked sausage-rice mixture. stuff mushrooms caps, then spoon remaining mayo-cheese mixture on top of mushrooms. place stuffed mushrooms in 9x12 baking dish and bake for 35 minutes, until mushrooms are golden.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean the mushrooms and pop out the stems. cook stuffing according to box instructions and allow to cool. then mix in 1c of the cheese. spoon mixture into mushrooms and place in a baking dish. sprinkle the remaining cheese on top. melt the butter and pour over. bake at 350 for 20-25 minutes. serve warm!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms; finely chop enough stems to equal 1 cup. cook chicken with chopped stems and garlic in medium skillet over medium-high heat until chicken is no longer pink, stirring to separate chicken. spoon off any fat. stir in bread crumbs, green onions, 2 tablespoons soy sauce, egg white, ginger and pepper flakes, if desired; mix well. preheat broiler; line broiler pan with foil. brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap.* place stuffed mushrooms on rack of prepared pan. sprinkle with cheese. broil 4 - 5 inches from heat 5 to 7 minutes or until hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine crab in a medium bowl with onions, oregano, thyme and pepper. add mayonnaise and 1\/4 cup of cheese and mix well. preheat oven to 350 degrees. clean, dry and stem mushrooms; discard stems. scoop out and discard gills. fill mushrooms with the crabmeat mixture. brush olive oil on mushroom caps; place stuffed caps on a cookie sheet lined with aluminum foil. sprinkle with 3 tbsp cheese and paprika; bake for 15 minutes and serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove and discard mushroom stems. combine pork with soy sauce, sugar and cornflour, stir in crab and bamboo shoots. place into cavity of mushrooms,mound filling in the centre. coat mushrooms with flour, dip in batter. deep fry mushrooms, a few at a time, in hot oil for about 5 minutes or until mushrooms are cooked through and golden brown. batter. stir dry ingredients into bowl, make a well in centre, gradually stir in milk and water, mix to a smooth batter.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray a grilling pan with the cooking spray. preheat grill. over medium-high heat oil in a sauce pan. once warm add the onion and garlic. cook until soft. add chopped mushroom stems and cook 2 minutes longer. remove from heat and add breadcrumbs, parsley hot sauce and parmesean cheese. mix well. fill mushroom caps with the mixture and drizzle with olive oil. sprinkle with salt and pepper to taste. put caps on grilling pan and grill until golden brown. turn over and cook until browned. serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the crackers in resealable plastic bag. use rolling pin to crush crackers; set aside. melt butter in large nonstick skillet on medium-high heat. add mushrooms, peppers and garlic; cook 8 min, or until peppers are tender and liquid is evaporated, stirring occasionally. remove from heat. stir in cracker crumbs, cheese and sour cream until well blended. serve warm with additional crackers.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. mix stuffing mix and water. remove mushroom stems; chop stems. melt butter in skillet. add stems and garlic; cook and stir until tender. add to stuffing with spinach and cheeses; mix well. spoon into mushroom caps. place in shallow baking pan. bake 20 minutes or until tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms with damp cloth.remove stems and finely chop them set aside. spray a skillet and add chopped stems and garlic a few minutes later. add pepper and dried basil. saute until slightly brown. remove from heat to cool slightly. mix in bread crumbs and parm cheese and then add mozzarella. stuff each mushroom and pat down lightly. top each mushroom with a little butter. put in preheated 350 oven for 30.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°. on a lightly greased baking sheet, bake the mushroom caps, stem sides down, for 10 minutes. meanwhile, in a small bowl, combine the stuffing and cheese. flip the mushroom caps over and mound the stuffing into each one. bake until the mushrooms are tender and the stuffing is golden, about 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f remove stems from mushrooms; reserve caps. finely chop half the stems, discard the remaining stems. in small bowl, combine chopped mushroom stems, stuffing mix, cheese, buttern and onion; mix well. spoon about 1 teaspoon mushroom mixture into each mushroom cap. place on ungreased cookie sheet. bake at 350 f for 10-12 minutes or until thoroughly heated. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: take out stems of mushrooms and thoroughly wash. spread each mushroom out on a cookie sheet and sprinkle with salt (you can also soak them in salt water for two hours prior to filling them, but i never have the time!). mix together the rest of the ingredients and stuff each mushroom till full. bake mushrooms on a pan at 325 degrees for 15 minutes. you can also make these ahead of time and refridgerate (covered) up to a day or two in advance. eat up!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. combine mushroom stems, cream cheese, green onions, garlic, mozzarella cheese and crab into a food processor. mix well, until no large chunks of crab are left. spoon mixture into mushroom caps. about 1 tbsp each, depending on the size of your mushrooms. top each with a sprinkle of parmesan cheese. place on a cookie sheet and bake for roughly 15 minutes. let cool for 2 minutes before serving. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and drain mushrooms. remove stems. reserve caps. chop enough stems to make 1 cup. in a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese. spoon crumb mixture into mushroom caps. arrange mushrooms in a 15x10x1-inch baking pan. bakin in a 425 degree oven 8 to 10 minutes or until heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and drain mushrooms. remove stems. reserve caps. chop enough stems to make 1 cup. in a medium saucepan cook bulk italian sausage with stems, green onion and garlic until sausage is brown; drain fat. stir grated parmesan cheese and bread crumbs into sausage mixture. spoon mixture into mushroom caps. arrange mushrooms in a 15x10x1-inch baking pan. bake in a 425 degree oven 8 to 10 minutes or until heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: twist mushroom stems free from caps, trim dried ends, and finely chop the stems. in a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. bring to a boil and cook until water evaporates and veggies begin to brown. add tomato sauce, peppers, and 1\/2 the cheese. remove from the heat and stir in the stuffing mix. preheat the oven to 400° and spray a 9x13 inch baking pan with cooking spray. i like to use olive oil flavored spray. mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. sprinkle with the remaining cheese. bake for 15 - 20 minutes, until the cheese is lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems from caps. set caps aside (discard stems or save for another use). in small skillet, saute onion and garlic in butter until tender. in large bowl, combine the sausage, bread crumbs, parmesan, parsley and egg white. stir in onion mixture. fill the mushroom caps; place in a lightly greased 15-inch by 10-inch by 1-inch baking pan. bake at 350 degrees for 15-20 minutes or until mushrooms are tender and tops are browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 325. spray a 9x13 cake pan with non stick spray. combine all ingreadients except mushrooms. remove stems from mushrooms and disgard. place mushrooms in pan stem side up (without the stem). spoon filling into mushroom caps. bake for 25 minutes until heated.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"line a rimmed baking sheet with aluminum foil; preheat oven to 350 degrees. in large skillet, melt butter over medium heat. add onion and garlic; cook for 4-5 minutes, or until onion is tender. remove from heat. stir in pepperoni, canadian bacon, cheeses, tomato paste and italian seasoning. spoon mixture evenly into mushrooms caps. place mushrooms on prepared baking sheet. bake for 20 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: line a rimmed baking sheet with aluminum foil; preheat oven to 350 degrees. in large skillet, melt butter over medium heat. add onion and garlic; cook for 4-5 minutes, or until onion is tender. remove from heat. stir in pepperoni, canadian bacon, cheeses, tomato paste and italian seasoning. spoon mixture evenly into mushrooms caps. place mushrooms on prepared baking sheet. bake for 20 minutes. serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 400°. mix stuffing mix and water (broth). remove mushroom stems; chop stems. melt butter in skillet. add stems and garlic; cook and stir until tender. add to stuffing with spinach and cheeses; mix well. spoon into mushroom caps. place in shallow baking pan. bake 20 minutes, or until tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and separate caps from stems. boil mushroom caps for about 5 mins, drain and set aside to cool. using food processor chop mushroom stems set aside. remove sausage from skins in large skillet melt 1 stick butter. saute chopped onions, and garlic until tender stir in italian seasoning. add sausage chopping as it browns. add chopped mushroom stems and 1 cup red wine cover and simmer 15 -20 minutes. preheat oven to 350. turn flame off under sausage mixture. slowly stir in bread crumbs. if stuffing mixture appears to be dry add a little more wine stuff mushroom caps placing them in an oven safe dish. in small saucepan heat 1\/2 stick butter and 1\/2 cup wine. spoon over stuffed mushrooms and bake for 20 minutes. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean your mushrooms and take out the stem. push a little scoop of cheese into each mushroom so it heaps out a little bit. drizzle with olive oil. sprinkle bread crumbs on the top of each one. bake 20 minutes or as needed until warm and melty in a 350 oven. when these are served right out of the oven, the first bite can be drippy -- so serve with napkins!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat oven (or grill) to 350. heat butter in saute pan over medium high heat. saute mushroom stems, bacon bits, garlic powder, and onion powder until mushroom stems brown and release their water. in a small bowl mix cream cheese and mushroom stem mix. fill each mushroom cap with cream cheese mix. sprinkle a small amount of shredded cheddar cheese on top. bake for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven (or grill) to 350. heat butter in saute pan over medium high heat. saute mushroom stems, bacon bits, garlic powder, and onion powder until mushroom stems brown and release their water. in a small bowl mix cream cheese and mushroom stem mix. fill each mushroom cap with cream cheese mix. sprinkle a small amount of shredded cheddar cheese on top. bake for 15 to 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms and chop finely. in medium bowl, combine chopped stems, breadcrumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise, and oregano; mix well. brush oil on outside of mushroom caps. spoon filling evenly into caps, mounding as necessry and place in a shallow baking pan. sprinkle parmesan cheese on top. bake in 425f oven for 15-20 minutes, or until mushrooms are heated through. makes 4 main courses, or 8 appetizer servings.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine crab meat, breadcrumbs, egg, onion, green pepper, garlic powder, worcestershire sauce and diced mushroom stems. pack each mushroom cap with crab meat mixture and top with a pat of butter. broil until brown or bake at 350°f for 20-25 minutes until heated through and the mushrooms are beginning to leak their water. note: butter soaks in to prevent burning.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. finely chop the mushroom stems; combine with cheeses and parsley. spoon the mixture into mushroom caps. melt the butter and add the minced garlic. pour butter over mushrooms to coat all sides, which keeps them from drying out. bake on parchment paper for 5-10 minutes, till lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350*f. in small bowl stir together all ingredients except mushrooms. stuff each mushroom cap with 1 tablespoon filling. place in buttered 13x9 baking pan. bake for 20 to 25 minutes or until tender. sprinkle with cheese if desired and bring back to oven until cheese melts.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"boil livers. chop or grind liver; add onion, parsley, egg, salt and pepper. clean and stem mushrooms. stuff with liver mixture. place in baking dish with a little butter in each mushroom. bake for 30 min to 1 hr depending on size of mushrooms. sprinkle chopped parsley, serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil livers. chop or grind liver; add onion, parsley, egg, salt and pepper. clean and stem mushrooms. stuff with liver mixture. place in baking dish with a little butter in each mushroom. bake for 30 min to 1 hr depending on size of mushrooms. sprinkle chopped parsley, serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325°f. heat oil in a skillet and gently brown the garlic. crumble the sausage into the pan and brown it. in a bowl, combine bread crumbs, cheese, parsley and egg. add sausage to bowl and mix well. fill mushroom caps with stuffing. place mushrooms in a baking pan lined with foil. add a little chicken stock to the pan to keep the mushrooms from drying out. bake for 15-30 minutes, depending on the size of the mushrooms. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. remove stems from mushrooms, and set caps aside. chop mushroom stems. heat olive oil in a skillet, and brown onions and garlic. add mushroom stems, and brown over low heat. in a bowl, combine onion mixture with egg, bread crumbs, cheese and parsley, and mix well. stuff mushroom caps with mixture. place mushrooms on a baking dish. add soy sauce and water to the bottom of the dish. cover with foil and bake for 10 minutes. remove foil and continue baking until golden brown.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"cook sausage, onion, muhroom stems, and garlic over medium heat until cooked through. cool slightly. stir sour cream, worcestershire sauce, tabasco, and 3\/4 cup cheese into meat mixture. scoop into mushroom caps, mounding slightly. top with remaining cheese. bake at 350 for 20 to 25 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook sausage, onion, muhroom stems, and garlic over medium heat until cooked through. cool slightly. stir sour cream, worcestershire sauce, tabasco, and 3\/4 cup cheese into meat mixture. scoop into mushroom caps, mounding slightly. top with remaining cheese. bake at 350 for 20 to 25 minutes. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f melt butter in a medium skillet over medium heat and saute onion and garlic until soft. add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes. add cream and shredded cheese; cook until cheese melts. add breadcrumbs and stir well. spoon mixture into mushroom caps and top with slices of cheese. bake 12-15 minutes or until cheese is lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400 degrees f. stir the bread crumbs, pecorino romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. drizzle remaining oil over the filling in each mushroom. bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"wash mushrooms. remove stems and chop fine. place mushrooms caps on paper towels on turntable or dinner plate. microwave at medium-high (70%) 1 minute drain and set aside. place bacon in medium bowl. microwave at high until crisp, 2-3 minute drain. add chopped mushroom stems, onions, salt, pepper and red pepper sauce, if using. microwave on high until mushrooms and onions are tender, 2-3 1\/2 minute blend in flour; stir in cream until smooth. reduce power to medium-high (70%). microwave until thickened and smooth, 2-3 min., stirring once or twice during cooking. stir in cheese. fill each mushroom cap with bacon mixture. place around outer edge of 9-inch pie plate or dinner plate. microwave at high until cheese melts, 1-1 1\/2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms. remove stems and chop fine. place mushrooms caps on paper towels on turntable or dinner plate. microwave at medium-high (70%) 1 minute drain and set aside. place bacon in medium bowl. microwave at high until crisp, 2-3 minute drain. add chopped mushroom stems, onions, salt, pepper and red pepper sauce, if using. microwave on high until mushrooms and onions are tender, 2-3 1\/2 minute blend in flour; stir in cream until smooth. reduce power to medium-high (70%). microwave until thickened and smooth, 2-3 min., stirring once or twice during cooking. stir in cheese. fill each mushroom cap with bacon mixture. place around outer edge of 9-inch pie plate or dinner plate. microwave at high until cheese melts, 1-1 1\/2 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: oven preheated to 425. remove stems from mushrooms. chop enough stems to make 1 cup. melt 2 tablespoons margarine in saucepan. brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. heat remaining margarine in same saucepan. add chopped mushroom stems, onion and garlic and cook until tender. stir in cream cheese, combining with fork if necessary. add parmesan cheese, parsley and herb seasoned stuffing. mix thoroughly. spoon about 1 tablespoon stuffing mixture into each mushroom cap. bake until heated through. tip: to make ahead, prepare as directed but do not bake. cover and refrigerate up to 24 hours. bake as directed.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: butter a large jelly roll pan. remove stems from mushrooms and clean with a paper towel. cube 10 slices of bread and set aside in large mixing bowl. beat 2 eggs with 1 cup of mayonaise - set aside. melt 1\/2 cup of butter in large pan. add onion and celery and sautee for 5 minute. add shrimp for the last minute. lightly salt and a dash of cayenne. pour egg and mayo mixture over veggies and shrimp and. cook until slightly thickened (low heat\/about 1 min.). pour combined ingredients over cubed bread and stir to combine. fill mushroom caps to overflowing. place caps on buttered jelly roll pan. sprinkle caps with shredded cheese bake at 400 for 15-20 minutes until heated through and cheese melts.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat the oven to 350 degrees. place mushroom caps on a baking sheet lined with parchment paper. in a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, worcestershire sauce, hot sauce, salt, mayonnaise and parmesan cheese. place a heaping tablespoon into the cap of each mushroom. bake the mushroom caps for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350 degrees. place mushroom caps on a baking sheet lined with parchment paper. in a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, worcestershire sauce, hot sauce, salt, mayonnaise and parmesan cheese. place a heaping tablespoon into the cap of each mushroom. bake the mushroom caps for 30 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish. remove stems from mushrooms. finely chop stems and set aside. arrange caps hollow side up in the baking dish. drizzle with 5 tablespoons melted butter, and salt and pepper to taste. melt 1\/4 cup butter in a medium saucepan over medium heat. stir in the mushroom stems and onions, and cook 5 minutes, or until tender. gradually blend in flour and heavy cream until smooth. remove from heat. mix in parsley. generously stuff mushroom caps with the mixture. top with swiss cheese. bake 15 to 20 minutes in the preheated oven, or until lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400. in small bowl, blend hellmann's real mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. evenly spoon mixture into mushroom caps. on baking sheet, arrange mushroom caps. bake 20 minutes or until heated through and lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"cream the cream cheese and crabmeat. add sugar; add the garlic powder. whip until smooth. just use mushroom caps; stuff with cream cheese mixture. place caps in a cake pan. melt butter, milk, and honey; brush mushrooms with mixture. bake at 400 degrees fahrenheit for 10 minutes or until mushroom caps are juicy and soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream the cream cheese and crabmeat. add sugar; add the garlic powder. whip until smooth. just use mushroom caps; stuff with cream cheese mixture. place caps in a cake pan. melt butter, milk, and honey; brush mushrooms with mixture. bake at 400 degrees fahrenheit for 10 minutes or until mushroom caps are juicy and soft.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped\/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat grill pan over medium-high heat. drizzle extra-virgin olive oil over 4 mushrooms and season with rosemary and salt and pepper. grill 5 minutes on each side then remove from grill. while the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1\/4 cup extra-virgin olive oil. toss and season the salad with salt and pepper, to taste. top grilled mushrooms with mounds of the salad and shavings of parmigiano-reggiano.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wipe the mushrooms clean with a damp paper towel and remove the stems. place the mushroom caps in a lightly-oiled, shallow baking dish. mince the stems. combine all the remaining ingredients, including the minced stems, and mix well. spoon the mixture into the mushroom caps and bake in a preheated 350° oven for 15 minutes. serve warm. makes about 24 appetizers.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f line a baking sheet with parchment paper. heat 3 tablespoons oil in a large skillet on medium heat. cook chopped mushroom stems, green onions, and garlic for 5 minutes or until tender. cool 10 minutes. in a separate bowl, combine cooled mixture with remaining ingredients. place mushroom caps on prepared baking sheet. btush with remaining 1 tablespoons oil and fill with cooled mixture. bake in preheated oven for 20 minutes. tip: mushrooms can be assembled earlier in the day and refrigerated until ready to bake.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease a 15x10x1 inch jelly roll pan. wipe mushrooms with damp towel until clean. pat dry. remove stems, trim caps and finely chop stems. combine chopped stems, bread crumbs and parmesan cheese. mound into mushroom caps. place into prepared pan. dot with butter. bake at 350 degrees for 15 minutes or until mushrooms are cooked through and lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 220°c. remove and discard stems. gently wash; put aside to dry while preparing filling. in a bowl, beat cream cheese until smooth. add spring onions, mayonnaise, lemon juice, pepper; mix well. stir in crabmeat, tomatoes, and cheese. spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. bake for 15 minutes or until tops are lightly. browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and remove stems. if necessary, hollow out a small cavity in the mushroom cap with a knife. combine ingredients in a medium bowl. stuff mushroom cavities with mixture. place stuffed mushroom caps in a large baking dish. place a pinch of shredded parmesan cheese on top of each individual mushroom. bake at 350 degrees for 30 minutes or until mushrooms are brown and cheese has melted. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean the mushrooms with damp paper towels. remove and chop the stems; set the caps aside. saute the stems in 1 tbsp butter in a skillet until tender; set aside. combine the cream cheese and the remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. stir in the chopped mushroom stems. bake the mushroom caps on an ungreased baking sheet at 350 for 10 minutes. remove from the oven and let cool 5 minutes. spoon the mixture evenly into the mushroom caps. broil 6 inches from heat for 1 minute or until lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. combine crabmeat, cream cheese, parsley, green onions and parmesan. season with salt and pepper to taste. stuff the mushrooms with the mixture and top with bread crumbs. spray the tops with the nonstick spray to help them brown. transfer to oven and bake for about 20 minutes, or until the filling is hot and melted.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brush mushroom caps with olive oil and place on a baking sheet. bake in a 400* oven until softened, 15 minutes. let cool slightly and leave oven on. meanwhile, combine artichokes, sun dried tomatoes and garlic. mix well. add goat cheese and mix until blended. spoon 1 heaping teaspoon of mixture into each cap. sprinkle with pine nuts. return to the oven and bake until cheese is melted and pine nuts are lightly toasted, about 10 minutes. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large skillet over medium heat brown sausage and add onion, cook until softened, remove from heat and drain fat, and set aside to cool. meanwhile wipe mushroom caps clean with damp paper towel. in mixing bowl, combine all ingredients except mushrooms and mozzarella. mix all ingredients well. fill mushroom caps the mixture and place on a sheet pan. sprinkle grated mozzarella. bake for 15 to 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400ºf. remove mushroom stems and discard; set caps aside. place mushroom caps on foil-lined baking sheets; set aside. remove sausage casings. in a skillet, cook and crumble sausage over medium heat until no longer pink; drain. remove from heat. stir in bread crumbs and set aside. in a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. combine cream cheese mixture and sausage. fill each cap with sausage and cream cheese mixture. sprinkle with parmesan cheese. bake for 14-16 minutes or until mushrooms are tender and lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute the garlic and mushroom stems in butter, 5-7 minutes. allow to cool. mix the softened cream cheese with other ingredients, then incorporate the stems and garlic mix. stuff the mushrooms with a spoonful of filling each. place the mushrooms 1 inch apart on a baking sheet. sprinkle tops with additional shredded parmesan, if desired. bake at 350 for 25-30 minutes (you're looking for a slight brown crust on the filling). let sit 5 minutes and eat!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown whole pkg sausage in skillet at med temperature. add chopped onions, and garlic. when the onions and garlic look done add the shroom stem, cook until they release their juices. now add the cream cheese, stir until it's mixed into the whole mixture. wipe the shroom caps with damp cloth. now stir in your parmesan cheese into your sausage mix and fill caps. place in 9x11 buttered glass pan. put in 350 oven for 30 minute.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"wash and dry mushrooms. remove and chop stems. melt butter in small skillet; add onion, mushroom stems, salt and pepper and cook until tender. spoon into mushroom caps. combine remaining ingredients. top each mushroom with the crab mixture. bake in a 375° oven about 15 minutes. serve hot. yield 36 appetizers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and dry mushrooms. remove and chop stems. melt butter in small skillet; add onion, mushroom stems, salt and pepper and cook until tender. spoon into mushroom caps. combine remaining ingredients. top each mushroom with the crab mixture. bake in a 375° oven about 15 minutes. serve hot. yield 36 appetizers.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat oven to 400 degrees. saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. while vegetables cool, wash mushrooms and remove stems. set caps to the side and finely chop half of the stems. discard the other half of the stems or use elsewhere. combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). spoon 1 teaspoon of stuffing into each mushroom. cover with sliced cheese. bake in oven for 12 to 15 minutes until cheese is lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. while vegetables cool, wash mushrooms and remove stems. set caps to the side and finely chop half of the stems. discard the other half of the stems or use elsewhere. combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). spoon 1 teaspoon of stuffing into each mushroom. cover with sliced cheese. bake in oven for 12 to 15 minutes until cheese is lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"fry pork sausage with the onions until pork is done (do not leave in large pieces) remove from fry pan and let cool. when cool add cream cheese, parmesan, salt and pepper and dried parsley if using. also finely cut up the stems from mushrooms and add. stuff mushrooms with the stuffing. carefully dip tops of mushrooms into crushed french fried onions or just press them on top of mushroom stuffing. put mushrooms in muffin tin. bake at 400 for about 20-25 minute until topping is brown and crunching. you made need to cover mushrooms for the first 15 minute. when done remove from tins and let sit for 5-10 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fry pork sausage with the onions until pork is done (do not leave in large pieces) remove from fry pan and let cool. when cool add cream cheese, parmesan, salt and pepper and dried parsley if using. also finely cut up the stems from mushrooms and add. stuff mushrooms with the stuffing. carefully dip tops of mushrooms into crushed french fried onions or just press them on top of mushroom stuffing. put mushrooms in muffin tin. bake at 400 for about 20-25 minute until topping is brown and crunching. you made need to cover mushrooms for the first 15 minute. when done remove from tins and let sit for 5-10 minute.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400 degrees f. line a rimmed baking sheet with aluminum foil. in a large skillet, cook the onions and bacon over medium heat until crisp. remove the mixture from the skillet and set aside. in the same skillet, add the bourbon and cream cheese and stir constantly until the cream cheese is melted and mixed with the bourbon. add the onion and bacon mixture back into the skillet and mix together. add the breadcrumbs, salt and pepper and mix together. spoon the mixture into the mushroom caps and place on the prepared baking sheet. bake until the mushrooms are tender, 25 to 35 minutes. top with some parmesan and put back into the oven to allow the cheese to melt. remove from the oven and serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems and chop. spray large skillet with cooking spray. cook mushroom stems, onion and parsley until tender. stir in wine, pimiento, bread crumbs and parmesan. season to taste with salt and pepper. arrange mushroom caps in a shallow baking pan. spoon cheese mixture into mushrooms. bake at 350 for 15 minutes or until heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings.","target":"preheat oven to 325 degrees. in a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant. sprinkle salmon with salt and pepper and add to skillet. cook, turning once, just until salmon flakes. remove pan from heat and remove fish from pan. remove stems from mushrooms and save for another use. drizzle mushrooms with the garlic butter in the pan. break salmon into small pieces and stuff into the mushroom caps. sprinkle each mushroom with some of che cheese. bake for 11-16 minutes or until caps are tender and cheese melts. sprinkle with parsley and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. in a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant. sprinkle salmon with salt and pepper and add to skillet. cook, turning once, just until salmon flakes. remove pan from heat and remove fish from pan. remove stems from mushrooms and save for another use. drizzle mushrooms with the garlic butter in the pan. break salmon into small pieces and stuff into the mushroom caps. sprinkle each mushroom with some of che cheese. bake for 11-16 minutes or until caps are tender and cheese melts. sprinkle with parsley and serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring a large pot of water with a steamer basket to boil. meanwhile, clean mushrooms. remove stems and discard. add mushrooms to steamer basket and steam for 5 minutes. drain and let cool. in food processor, combine remaining ingredients. generously stuff each mushroom cap with filling. place on a waxed paper lined baking sheet. freeze in a single layer. once frozen, remove to a rigid freezer container, label and freeze. to bake after freezing: spray a cooking sheet with cooking spray and place mushrooms on it. heat oven to 375 and bake for 20 minutes or until heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms and trim the ends of the stems. remove remaining stems and finely mince. combine stems, parmesan, green onion and bread crumbs, stir in melted butter. line a plate with paper towels, place mushroom caps on plate with the stem side down. microwave 30-60 seconds until mushrooms have released their juices and start to soften. fill mushroom caps with stuffing and broil 2-3 minutes until top of stuffing is slightly crusty, serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400 degrees f. remove and discard stems from mushrooms. in a large bowl, toss mushroom caps with oil. arrange caps rounded-side down on a parchment lined baking sheet. in a skillet over medium-high heat, cook and crumble the sausage until it is lightly browned and cooked through, about 5-7 minutes. let cool. in a bowl, combine cooled sausage, cream cheese, garlic, parsley, parmesan, breadcrumps, salt, and pepper; mix well. spoon about 1 tablespoon of sausage mixture into each mushroom cap. bake until mushrooms are tender, about 25 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. preheat oven to 400°. 2. in small bowl, blend mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. evenly spoon mixture into mushroom caps. 3. on baking sheet, arrange mushroom caps. bake 20 minutes or until heated through and lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: finely chop mushroom stems. add to cooked and drained spinach. mix well with sour cream, cheeses, salt and oregano. saute ground beef lightly with scallions and garlic. fill large mushroom caps with meat. spoon spinach mixture around the edges and top with the cheese topping and a bit of grated nutmeg. place on large baking sheet so the edges do not touch. bake at 350* for 25 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean out the innards of some portabello mushrooms. set them aside. combine ground turkey with salt pepper, basil, and oregano. saute with onions, garlic, parsley, and jalepeno pepper in a saute pan. add the innards of the mushrooms as well. cook on high heat until turkey is browned. add turkey\/veggie hash to fill the mushrooms. add a scoop of tomato sauce. add a slice of mozzarella cheese on top. bake at 350 for 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, combine peas and broth. bring to a boil over medium-high heat; boil 2 minutes. remove from heat, cover, and let stand 1 hour. add ham and vegetables. bring to a boil. reduce heat and simmer covered until peas are tender - about 30 to 60 minutes. stir in milk and season to taste. reheat gently and enjoy.","target":"separate fat from the ham meat. set meat aside. in a heavy large soup pot, fry the ham fat. when crisp, discard the solids. fry the chopped onion in the fat. add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned. add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine). cover pot and bring to a boil. reduce heat to low and cook slowly, about 1 1\/2 hours until peas are mushy. (do not puree.). serve with good, crusty bread and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt 2 tbs margarine in medium-size stock pot. add onions, celery, and garlic. sauté until onion is translucent. add broth and broccoli; bring to a boil. cover and simmer 15-20 minutes. allow to cool about 20 minutes. in a blender or food processor purée entire broccoli mix. return mixture to pot and keep warm. in a small sauce pan met 3 tbs margarine. add flour; blend well. add milk; stir until thick and bubbly and then add to soup. stir and season with pepper. serve. serves 8.","target":"trim broccoli and cut into one-half inch thick slices. steam in salted water until tender. in large sauce pan, melt butter and saute onions, celery and garlic until brown. stir flour gradually into butter mixture. add milk slowly, then add chicken broth and herbs. stir over low heat until soup thickens and boils. add broccoli, salt and pepper. serve hot. top with almond slivers, cheese or chopped tomato, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: trim broccoli and cut into one-half inch thick slices. steam in salted water until tender. in large sauce pan, melt butter and saute onions, celery and garlic until brown. stir flour gradually into butter mixture. add milk slowly, then add chicken broth and herbs. stir over low heat until soup thickens and boils. add broccoli, salt and pepper. serve hot. top with almond slivers, cheese or chopped tomato, if desired.","target":"peel and dice onion. in large pot, heat grape seed oil and saute the onion and minced garlic on slightly lower than medium heat until well done or opaque. while the onion and garlic are sauteing, microwave the frozen broccoli in a large, glass bowl for 5 minutes. stir and microwave for another 4 minutes. add the chicken broth to the cooked onion\/garlic mixture. allow to come to a rolling boil, stirring occasionally. add the cooked broccoli and coconut milk. there are several ways to do the last part. the easiest is use a stick blender directly in the pot, pulsing to cream the broccoli and onions slightly and leave some chunks as to your liking. i use a bit of garlic salt at the end for a little extra flavor."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slash the meat at intervals to prevent curling. brown the meat in some melted butter in a frypan. reduce the heat and add onion slices. cook until soft. add the tomatoes, tomato sauce, sugar, worcestershire sauce and season to taste. cover tightly and simmer for 1 1\/2 hours or until the steak is tender. serve on a plate and pour the sauce over the slice to serve.","target":"cut sirloin steak into individual serving pieces. marinate steak in next six ingredients for eight hours. when ready to prepare, saute mushrooms and onions in oil; set aside. brown steak in skillet. add worcestershire sauce, mushrooms and onions; simmer for 1\/2 hour over low heat. remove steak, mushrooms and onions to a large casserole and cover. with remaining pan juices, prepare a gravy; pour over steak. serve with cooked egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine red currant jelly with the following 6 ingredients and bring to the boil. cover and simmer 15-20 mins, strain through fine mesh and return to saucepan. thicken by gradually stirring in beurre manie (blended butter and flour) ; simmer for a few minutes. add salt and pepper to taste and stir lemon juice through before serving.","target":"cut sirloin steak into individual serving pieces. marinate steak in next six ingredients for eight hours. when ready to prepare, saute mushrooms and onions in oil; set aside. brown steak in skillet. add worcestershire sauce, mushrooms and onions; simmer for 1\/2 hour over low heat. remove steak, mushrooms and onions to a large casserole and cover. with remaining pan juices, prepare a gravy; pour over steak. serve with cooked egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. heat oil in a large skillet over medium high heat. dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. layer chicken in 2 lightly greased 9x13 inch baking dishes. preheat oven to 350 degrees f. in a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1\/2 teaspoon salt and water. bring to a boil, and pour over chicken. cover. bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. let cool, garnish with pineapple rings and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"place chicken and italian dressing in a large zip-lock bag and marinate several hours or overnight. in a bowl mix together spinach, water chestnuts, onion and parmesan cheese; mix well. pound chicken breasts thin then coat both sides in breadcrumbs. place some spinach mixture on each breast and then roll up and secure with a toothpick. lightly grease a glass baking dish and place prepared chicken breasts in dish. pour melted butter over chicken and bake in a preheated 350 degree oven for 1 hr to 1 hr and 15 mins. or until chicken is tender and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"place chicken breasts in lightly greased shallow baking pan. drizzle melted butter or margarine over each and sprinkle with salt, pepper and crumbled rosemary. bake at 350f for 30 minutes. combine defrosted orange juice concentrate, dry white wine and mint sauce. spoon over chicken. continue baking for another 20 minutes until chicken is nicely glazed, basting with pan juices at 10 minute intervals."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"blend all ingredients except chicken. place chicken into gallon resealable plastic bag and pour marinade over the top. marinate 8-10 hours. remove from marinade (discard marinade) and place on foil-lined baking sheet with sides. bake at 350 degrees for approximately 45 minutes. also great on the grill!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"heat oven to 375. grease square pan,9x9x2 inch. loosen skin from chicken breast halves by inserting fingers between skin and meat,gently separate in center but leave skin attached at sides. prepare smoked gouda and spinach stuffing. spread 1\/4 of stuffing between meat and skin of each chicken breast. smooth skin over breasts tucking under loose areas. place chicken skin side up in pan. sprinkle with salt and pepper. drizzle with butter. bake uncovered 45-55 minutesm or until juice is no longer pink. for stuffing: mix cream cheese,gouda cheese and nutmeg,combine well. stir in spinach."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"preheat oven to 350°f. mince celery and onion and add to stuffing mix. add melted margarine and chicken broth and mix well. rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. spread stuffing mixture evenly on chicken. fold up and secure with metal skewers. season outside with additional salt and pepper if desired. place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"wash and dry chicken breasts. place the uncooked rice in the bottom of a 9x11 baking pan. mix soups, sherry and butter together and pour a little over the rice to moisten it. salt the chicken breasts and place the salted chicken breasts on the rice. (it is okay if they overlap some). pour the rest of the liquid on the breasts. sprinkle parmesan cheese, almonds and paprika on top. note: do not add any moisture to the soups. the only liquid is the wine. bake 2 1\/2 hours uncovered at 275 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"split the chicken breasts. cut a deep pocket in each piece, but don't go all the way through. fill the pockets with cheese-- be sure it's fairly deep. beat the eggs in a bowl. in a separate bowl, combine the flour and the garlic. holding the cut end closed, dip each piece in the egg, then dredge in the flour mixture. fry at 360 f for seven minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"mix flour, basil and oregano in a medium bowl and set aside. slice each chicken breast length wise about half way through - making a pocket. stuff each chicken breast evenly with minced garlic, bacon, sun dried tomato, spinach, and mozzarella. close each chicken breast with tooth picks. coat both sides of chicken breasts with the seasoned flour. heat the vegetable oil in a skillet over medium heat, add chicken breasts. cook each side until done(about 15 minutes total)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"preheat oven to 400 degrees. coat chicken with coating mix. follow directions on package. place in greased 13x9 pan. bake 20 minute or until chicken is done. beat soup and milk with wire whisk until well blended. pour evenly over chicken; sprinkle with cheese. bake an additional 5 minute or until cheese is melted and sauce is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"butterfly chicken breasts, spread each with half the cheese, sprinkle with shredded basil. fold breast back into shape and fix by wrapping in bacon rasher. wrap tightly in cling film and refrigerate until needed. heat oven to 180°c. remove cling film and place chicken on baking tray, brush with very little oil and bake for 30-40 mins, depending on size of breasts. i serve with mixed salad and baby new potatoes. it's very simple to prepare, and can be made well in advance so it's a good option for a dinner party. can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"mix all dry ingredients together either in a bowl, or deep plate. mix miracle whip and mustard together. coat the chicken with wet mixture. transfer chicken to bread crumb mixture. shake off any excess. stovetop instructions:. coat bottom of skillet with oil. add chicken and cook chicken on med-hi heat until center is no longer pink. time may vary due to size of chicken breasts. average cooking time is 10 mins on one side. turn chicken and cook on other side until done, usually 5-10 minutes more. oven instructions: preheat oven to 425. prepare breasts as stated above, and lay on a greased cookie sheet. bake 25-35 mins, depending on size of breasts. chicken is done when fluids run clear, and no longer pink in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"place breasts in shallow dish and toss with lemon juice. marinate, turning once or twice for thirty minutes at room temperature. arrange a rack at center position and preheat the oven to 350. in small bowl, mix together thyme, salt and pepper. pat breasts dry and coat on both sides with some of the thyme mixture. heat olive oil in a large, ovenproof skillet set over medium high heat. saute chicken until golden on both sides, about 2 minutes per side. place pan iwth chicken in overn and bake until juices run clear when chicken is pierced with a sharp knife, about 10-12 minutes. to serve, spoon some tapenade on top of each breast and sprinkle with goat cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"preheat oven to 400°f cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry. mix mayonnaise with dijon mustard in a shallow dish. combine bread crumbs with seasonings and herbs in another shallow dish. lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes. meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. arrange on preheated baking sheet. bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"preheat oven to 400 degrees. coat chicken with shake-and-bake. place in greased 13x9 inch baking dish. bake for 20 minutes. meanwhile, cook rice according to package directions. beat soup and milk with whisk until well blended. pour over chicken. sprinkle with cheese. bake 5 more minutes, until cheese is melted and sauce is bubbly. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"preheat oven to 350. mix flour, salt and pepper. dredge chicken in flour mixture. dip in whipped egg. coat with breadcrumbs. place chicken in glass baking dish sprayed with pam. bake for around 30 minutes (maybe less depending on size of breasts). if you flatten the chicken first it makes a really nice chicken parm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"mix cream cheese, spinach, roasted red peppers, greek seasoning, garlic salt and oregano until blended. spread onto chicken breasts. evenly top with sundried tomatoes and feta cheese. roll up from the small side and secure with twine or toothpick. sear one side (seam side up) over medium heat in olive oil until brown. transfer to baking dish. bake in 350 degree oven for 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. top with cheese slices. combine soup and wine; stir well. spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. drizzle butter over stuffing. if desired, sprinkle with garlic powder and parmesan cheese. bake at 350 for 45 to 55 minutes.","target":"freeze chicken and sandwich rolls until ready to serve. mix spices and store in a covered container; label it \"blackened chicken spices\". to prepare, thaw rolls and chicken. coat each piece of chicken with spice mix (adjust to taste of each person, as the mixture is spicy!). using a pastry brush, baste each piece of chicken with the melted butter. grill chicken, basting with butter after turning once. grill about 10 minutes or until no longer pink in the middle, or cook in a large nonstick skillet in hot oil over medium heat for about 10 minutes. serve on sandwich rolls spread with butter or mayonnaise. suggested sides: chips, watermelon salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with electric mixer, blend first five ingredients. spread in greased and floured 15x10\" jelly roll pan. mix together the 3\/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base. arrange peach slices in rows on top of cinnamon sugar. sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all. bake for 25-30 minutes in preheated 350 degree (fahrenheit) oven. cool, then slice into small squares.","target":"preheat oven to 375ºf. grease and lightly flour a 13\" x 9\" pan. in a large bowl, mix all ingredients together, by hand until thoroughly mixed. pour into the prepared pan. bake at 375ºf for 50 minutes or until a wooden pick inserted in middle comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with electric mixer, blend first five ingredients. spread in greased and floured 15x10\" jelly roll pan. mix together the 3\/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base. arrange peach slices in rows on top of cinnamon sugar. sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all. bake for 25-30 minutes in preheated 350 degree (fahrenheit) oven. cool, then slice into small squares.","target":"preheat oven to 350°f; grease a bundt pan. whisk eggs in a medium bowl. mix in vegetable oil, 3\/4 cup of peach wine, cinnamon, nutmeg, and yellow cake mix. stir well until everything is moist. pour into bundt pan and bake for 45 minutes or until toothpick comes out clean. remove from oven and let sit for 1 minute. remove from pan while still warm. mix confectioner's sugar and 1\/2 tsp peach wine making a glaze. drizzle this glaze over the cake great with ice cream or just plain."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with electric mixer, blend first five ingredients. spread in greased and floured 15x10\" jelly roll pan. mix together the 3\/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base. arrange peach slices in rows on top of cinnamon sugar. sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all. bake for 25-30 minutes in preheated 350 degree (fahrenheit) oven. cool, then slice into small squares.","target":"beat the oil and 1\/4 cup applesauce with the sugar. add the eggs one at a time, beating after each egg. add in the vanilla and stir. combine the dry ingredients. fold the dry ingredients into the oil mixture slowly, stirring just until mixed. if the batter is too thick, add in a little extra apple sauce. add in the chopped peaches. place the batter in a greased 9x13 pan. bake at 325 degrees for 40-45 minutes, or until a tooth pick inserted in the center comes out dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel, pit and mash avocadoes in medium bowl. add lemon juice, salt and pepper. in separate bowl, combine sour cream, mayonnaise, and taco seasoning. to assemble, spread bean dip on a large, shallow platter. top with avocado mixture. put on sour cream and taco mixture. sprinkle wit chopped onions, tomatoes, and olives. cover with shredded cheese.","target":"to assemble: peel, pit and mash avocados in medium bowl with lemon juice, garlic powder, salt and pepper. combine sour cream, mayonnaise and taco seasoning mix in bowl. spread beans on a large shallow serving platter. top with seasoned avocado mixture. layer with picante sauce, then with sour cream mixture. sprinkle with chopped onions, tomatoes and olives. cover with shredded cheese. (i sometimes use a mixture of monterey jack and cheddar). served chilled or room temperature with your favorite tortilla chips. you may substitute 2 cans drained green chilies for the olives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"in a large bowl, mix dry ingredients, set aside. in a smaller bowl, combine liquid ingredients. pour liquid mixture into dry mixture and stir thoroughly enough to moisten flour. pour the mixture into a buttered loaf pan and bake at 350f for 35 minutes. *note-can add chopped nuts or fruit into the dough for a different variation."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"cream shortening and brown sugar. add honey, grated lemon peel, lemon juice, water and egg; mix well. sift dry ingredients together and add to liquid mixture- stir until moistened. fold in nuts and diced pears. turn into a greased 9x5x3 loaf pan and bake at 325 degrees for 1 hour and 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"in a large mixing bowl combine flour, baking powder, baking soda, salt and cinnamon. make well in the center of the bowl. in a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. blend well. add to well of dry ingredients. stir until just moistened. spoon batter into 2 greased and floured 8x5x3 inch loaf pans. bake in a preheated 325 degree f oven for one hour and 15 minutes. cool on wire rack before removing from the loaf pans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"dissolve yeast in water. stir in the milk and flour. cover. let stand 1 hour. beat together the eggs and sugar until smooth. add to mix. stir in the salt, cardamom, rinds, raisins, almonds, milk and butter. stir in flour. knead until smooth. place in a sprayed bowl. cover. let rise 1 hour. punch down. shape into desired shape. dust with sugar. cover. let rise 30 minutes. heat oven 350. bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"combine flour baking powder,sugar, dill(or any other herb of your choice) and salt in a large bowl. (you may use brown or white sugar). stir in the club soda just until combined. pour into a sprayed loaf pan. pour the melted butter over the top. bake @ 375f for 1 hour. remove from pan and let cool on rack. the crust on this bread is outstanding. this bread is on the sweet side and you might like to add 1\/4 c of raisins or chopped dried apricot, and sprinkle the top with some cinnamon and sugar mixture. in place of the dill. this would make a wonderful breakfast bread and left-overs make wonderful toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"mix the yeast and water in a small bowl and let set for 5 minutes. mix the flour and salt in larger bowl. add yeast\/water to flour and combine well. knead dough on floured surface for 5 minutes. place in lightly grease bowl and let rest for 20 minutes. separate dough into desired sizes ( larger for salad bowls, medium for general use, and small for desserts). roll dough out into a thin disc. bake in 400 degree oven for about 10 minutes, flipping bread once half way through cooking. this bread is great because it will take the shape of anything you cook it on. be creative and have fun."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"adjust oven rack to the middle position; preheat oven to 350°; grease an 8 1\/2 by 4 1\/2 inch loaf pan. whisk the flours, sugar, baking powder, baking soda, and salt together in a bowl. in another bowl, whisk the buttermilk, corn syrup, and egg together until smooth. gently fold the egg mixture into the flour mixture with a rubber spatula until just combined (do not overmix). gently fold in the walnuts, raisins, and dates. scrape batter into the prepared pan and smooth the top. bake until golden brown and a pick comes out with just a few crumbs attached, about 40 to 45 minutes, rotating the pan halfway through baking. let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"1. preheat oven to 325°f grease and flour a 9x5 inch loaf pan. 2. combine milk and lavender in a small saucepan over medium heat 3. heat to a simmer, then remove from heat and allow to cool slightly. 4. in a medium bowl, cream together the butter and sugar until smooth. 5. beat in the eggs until mixture is light and fluffy. 6. combine flour, salt, baking powder, then stir into the creamed butter\/sugar mixture alternately with the lavender milk until just blended. 7. pour mix into prepared pan. bake for 45-50 minutes or until toothpick or fork inserted into top of loaf comes out clean. cool in pan on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 9x5x3\" loaf pan. combine flour with beer and sugar in large bowl. stir together until well mixed. spread batter in prepared pan. bake at 350f for 45 min or until browned and a wooden pick comes out clean. turn out on cooling rack. cool completely before slicing.","target":"mix yeast, water, and sugar in a bowl. mix dry ingredients in a large bowl. cut in shortening. add yeast mixture and buttermilk to dry ingredients. stir until just mixed. knead lightly on floured surface until smooth. cover and let rest 10 minutes. form into 7\" circle. place on greased cookie sheet. cover and let rise 30 minutes in a warm place. preheat oven to 375. cut x on top. bake 35 minutes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: measure the culture into bread machine pan. add remaining ingredients, with flour being last. set machine for dough cycle and start. at end of cycle, remove dough from machine and shape into desired loaf. cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is. top of loaf can be slashed at this stage, if desired. uncover and bake at 375 degrees for 30 to 40 minutes, or until done. remove from baking pan and cool on wire rack. note: i don't let my dough rise in the dough cycle; i just remove it after the kneading is completed and shape my loaf, then let loaf rise.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald milk in a large pot. remove milk from heat and dissolve 1\/2 cup honey into it. while milk is cooling to room temperature, soften yeast in water with 1 tablespoon of sugar. add milk to yeast mixture and then add the remaining ingredients except for 3-4 cups of flour. add enough of the remaining flour to make a stiff dough. beat or knead vigorously for at least 15 minutes. let rise until doubled in bulk, about 11\/2-2 hours. punch down and form in to 5 loaves (i like'em big!). let rise in greased bread pans until double, about 11\/2-2 hours. bake at 375 for 30 minutes. cover with foil and bake another 10 minutes. note: for extra fun, add soaked cracked wheat, oatmeal, etc. i also use 100% home ground wheat in this and it works great!","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"add yeast to one cup of your water (120 degrees). add 1 tsp sugar. let set until bubbly pour the rest of your water in large mixer bowl. add 1 cup flour and cooled yeast. mix, then add oil,honey and salt. on the low speed add flour 1 cup at a time until dough pulls away from sides of bowl. watch and make sure it want stick again. set on speed 3 to kneed for 6 mins. shape into loaves let rise 20- 25 minutes bake 350 degrees for 30 minutes seeds, dough enhancer. gluten and other ingredients may be added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients and mix. knead for about 15 minutes. place in bowl sprayed lightly with cooking spray. cover with plastic wrap sprayed with cooking spray. cover with hot damp kitchen towel and let rise for about 2 hours. shape in loaf pan sprayed with cooking spray and cover as above. let rise for 1-2 hours. bake 350 for 30-40 minute until top is nicely browned. yum!","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"put water in mixer and add 4 c of flour. mix for a few seconds and then add yeast, honey, oil, dough enhancer, and salt. pulse a few times. then while mixing add just enough flour till dough pulls away from the side of the bowl. dough should be slightly sticky to the touch. mix 10-12 minutes giving the gluten time to develop. place in greased bowl cover and let rise 45 minutes. punch down and shape into loves. place in greased loaf pans, and let rise 20-30 minutes. bake 30-35 minutes at 350°."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put water in mixer and add 4 c of flour. mix for a few seconds and then add yeast, honey, oil, dough enhancer, and salt. pulse a few times. then while mixing add just enough flour till dough pulls away from the side of the bowl. dough should be slightly sticky to the touch. mix 10-12 minutes giving the gluten time to develop. place in greased bowl cover and let rise 45 minutes. punch down and shape into loves. place in greased loaf pans, and let rise 20-30 minutes. bake 30-35 minutes at 350°.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"soften yeast in warm water for about 5 minutes. dissolve honey in hot water; stir in salt and oil. cool to lukewarm. add softened yeast to honey mixture. gradually mix in flour until gluten develops and the dough begins pulling away from sides of mixing bowl. don't add too much flour or bread will be too dry. spray sides of bowl with cooking spray. cover and let rise until double in size. punch dough down and form into 3 equal loaves. place in greased loaf pans and let rise again until doubled. bake at 350 for 40-45 minutes. (i put pans on bottom rack of oven). place pans on wire racks and cool for 5-10 minutes before removing bread from pans. let cool at least 10 minutes longer before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"combine 4 cups flour, yeat, salt,dough enhancer. combine water, oil, honey. add to dry. mix until well distributed. rest for 15-20min til double. add the rest of flour. mix using mixer until it cleans the sides of bowl. add flour if needed. knead until soft and smooth. about 10-15min. on floured surface, shape in 3 (7 1\/2\" loaf) place in greased loaf. cover, rise until double. bake at 350 30-35 minutes. i made them in rolls, baked for around 15min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine 4 cups flour, yeat, salt,dough enhancer. combine water, oil, honey. add to dry. mix until well distributed. rest for 15-20min til double. add the rest of flour. mix using mixer until it cleans the sides of bowl. add flour if needed. knead until soft and smooth. about 10-15min. on floured surface, shape in 3 (7 1\/2\" loaf) place in greased loaf. cover, rise until double. bake at 350 30-35 minutes. i made them in rolls, baked for around 15min.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"place all ingredients in bread pan, using the least amount of liquid listed in the recipe. select whole wheat cycle and medium crust setting. press start. observe the dough as it kneads. after 5 to 10 minutes, if it appears dry and stiff or if you machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. after baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. note: number of servings depending on thickness of slice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"combine 1 1\/2 c ww, 1 1\/2 c oats, 1\/3 c gluten flour,oil, honey. pour water, mix well. add yeast, salt, mix, 1 1\/2 c oats. stir in 3 - 3 1\/2 c of whole wheat. stop adding when cleans sides of bowl. knead well. divide into 2 loaves. place in greased pan cover with towel. rise til dbl 45- 60min. bake 350º 30min. note: for wheat germ, wheat bran, nuts. may sub any of the following as long as 1 c total: gnc soy baking mix, flax seed, wheat germ, oat bran, bulgar wheat, sunflower seed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine 1 1\/2 c ww, 1 1\/2 c oats, 1\/3 c gluten flour,oil, honey. pour water, mix well. add yeast, salt, mix, 1 1\/2 c oats. stir in 3 - 3 1\/2 c of whole wheat. stop adding when cleans sides of bowl. knead well. divide into 2 loaves. place in greased pan cover with towel. rise til dbl 45- 60min. bake 350º 30min. note: for wheat germ, wheat bran, nuts. may sub any of the following as long as 1 c total: gnc soy baking mix, flax seed, wheat germ, oat bran, bulgar wheat, sunflower seed.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"dissolve yeast, sugar and 1\/2 cup water, but put in 1 cup measure, because it will overflow the 1\/2 cup as the yeast activates. let stand 10 minutes. beat together in large bowl egg, oil, 2 1\/2 cups water, salt and molasses (honey). add yeast mixture, whole wheat flour and multigrain cereal. let rest 30 minutes. knead in bread flour about 10 minutes. oil bowl. turn dough so all sides are oiled. coverwith plastic, then a towel and let rise until double, 1 1\/2 to 2 hours. punch down. divide dough in 1\/2. cover for 10 minutes. grease pans. roll dough like a jelly roll. place in pans. let rise to double. place in cold oven. then 400 degrees. after 15 minutes, reduce to 375 degrees for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"dissolve yeast in water and honey for about 5 minutes. place all ingredients in mixing bowl and knead until it loosens from sides of the bowl. place in large oiled bowl, cover and let rise until about double. be sure it is in a warm place. remove and shape into loaves, rolls, or buns. allow to rise in a warm place for about 15-20 minutes. bake at about 375 degrees until browned, 20-25 minutes for loaves and 18-19 minutes for buns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"combine first 8 ingredients. mix well. add whole wheat flour until dough is sticky but not wet. turn out onto oiled surface. divide into 5 even portions. put into greased bread pans. cover with a cloth and let rise @ 1\/2 hour or until a slight rise is visible. bake in preheated 350 degree oven for 30 minutes. turn out baked loaves onto cooling rack and let cool at least 1 hour before slicing or putting into a bag. freezes well for 1 month if tightly wrapped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 8 ingredients. mix well. add whole wheat flour until dough is sticky but not wet. turn out onto oiled surface. divide into 5 even portions. put into greased bread pans. cover with a cloth and let rise @ 1\/2 hour or until a slight rise is visible. bake in preheated 350 degree oven for 30 minutes. turn out baked loaves onto cooling rack and let cool at least 1 hour before slicing or putting into a bag. freezes well for 1 month if tightly wrapped.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients. my machine beeps part way through the process and i added the caraway seed and the no-salt seasoning at that time. when the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack. cool completely before slicing and slather with some earth balance vegan margarine, so yummy. bon appetit!","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"combine water, oil and honey. add 3 cups of flour and salt. mix thouroughly. add remaining flour and knead until smooth and elastic (about 10 minutes). let rise until double. shape into loaves or rolls. place in greased pans and let rise again. bake at 350 for about 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine wet ingredients in bread machine. place dry ingredients in bread machine with the yeast on top. set bread machine to dough cycle. remove finished dough from machine and shape into bread loaves (with a greased pan). let bread loaves rise in oven (without turning it on) for 35-40 minutes. turn on oven with bread loaves inside. set temperature to 350°f and set timer for 30 minutes. remove bread and let cool on a cutting board for about 10 minutes before eating.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: microwave buttermilk for 30secs to a minute so it's lukewarm. add all ingredients to breadmachine in the order listed. select 1.5 lbs loaf note: due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. if the mixture is too dry add one tablespoon of buttermilk and a time and if it's too wet add a tablespoon of flour at a time. make sure the buttermilk or flour is completely incorporated before adjusting again.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"combine water, honey and oil in a large electric mixer. add eight cups or flour, salt, and yeast and mix till combined. add remaining flour, knead till smooth and elastic (important: do not add more flour than this recipe calls for, results will discouraging), about 10 minute. let rise in warm place with a damp cloth over it till double. shape into loaves, or rolls and let rise till double. 350 for 25 minutes for loaves, and 400 for 9-10 minutes for rolls. this recipe make 5 nice loaves. grease pans before you use them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"dissolve yeast in water and honey for about 5 minutes. combine honey, olive oil, eggs, and salt in a large mixing bowl. slowly add flour and knead until it loosens from sides of the bowl. place in large oiled bowl, cover and let rise until about double. about one hour, be sure it is in a warm place. punch down and remove dough. shape dough into rolls about 2 inch in diameter. place on an oiled or non stick baking sheet, cover and let rise for 30 minutes. pre-heat oven to 375 degrees. bake at about 375 degrees for about 20 minutes or until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"mix flour, salt, and yeast. add the water, oil, and honey. stir together. knead for 10-15 minutes. dough should be slightly tacky to the touch. you can do the \"windowpane test\"--hold a piece of dough up to a window, and pull apart. if you can see sunlight through it before it tears, then the dough is ready. form into a ball; cover and let rise to double in size. (about 45 minutes). punch dough down; separate into 3 balls. cover and let rest for 10 minutes. form into loaves; place in loaf pans that have been sprayed with cooking spray. let rise to double (30 minutes to an hour). bake 30 minutes or until done. remove loaves from pans and allow to cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put all ingredients in bread pan. may add an optional 1\/4 c of seeds (such as sesame, sunflower, or flax, or a combination). sometimes i also add 1\/4 c of wheat germ, oat bran or wheat bran instead of flax seeds. program for basic white bread. press start. 3 hours cooking time is based on a 1 1\/2 pound white loaf with a light crust in my bread machine. baking time will vary according to settings you choose on your machine.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well.","target":"combine water, yeast, and 2 cups flour. let sponge 15 minutes. add honey, oil, salt, and 4-5 cups flour until dough begins to clean sides of bowl. knead 7-10 minutes, until smooth and elastic. form into two loaves and place in greased loaf pan. let rise until doubled in size. bake at 350* for 25-30 minutes. variations: onion cheese bread: for each loaf knead in 1\/4 cup chopped onion and 1\/2 cup grated sharp cheddar cheese. jalepeno-ranch sharp cheese: add 1\/2 cup grated sharp cheese, 2 t ranch salad dressing mix, and 2 chopped, fresh jalepeno peppers. garlic-herb parmesan bread: for each loaf add 1\/3 cup parmesan cheese, 1 t garlic powder, and one t herb of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: dissolve yeast in lukewarm water. combine butter, molasses, honey, and salt in a large bowl. mix well. add yeast mixture. stir. slowly add flours, flax and vital gluten while mixing. turn onto lightly floured surface and knead until smooth and elastic. place in a lightly oiled bowl and let rise until doubled, about an hour. punch down to remove most of the volume. let rest a few minutes. knead just to get dough back into a ball-shape and cut in half. shape both halves into loaves and place in greased pans. let rise one hour. bake at 375 degrees for 35-40 minutes.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add all the ingredients in the pan according to the order in the manufacturer's directions. set crust on medium and program for the whole wheat cycle; press start. when the baking cycle ends, immediately remove the bread from the pan and place it on a rack. let cool to room temperature before slicing.","target":"dissolve yeast in 2\/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1\/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and\/or walnuts can be added for a change. this bread freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 400ºf. cream the butter and sugar until light and fluffy, then add the eggs one at a time and beat until well-blended. add the buttermilk, vanilla and lemon zest. mix well, pour into the pastry shell and bake for 5 minutes. reduce the heat to 350ºf and bake for an additional 40 minutes or until the custard sets. cool on a wire rack and chill before serving. serving: in a blender or food processor, puree the berries with the confectioners' sugar, top each pie slice with the berry sauce and one whole strawberry.","target":"sift dry ingredients together in a large bowl. in another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. make a well in dry ingredients and pour in liquid ingredients, mixing quickly. fold in blueberries. spoon batter into greased muffin cups and bake till golden brown. bake at 400 f for 20 -30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mix all the wet ingredients together until smooth. add the dry ingredients and mix well. fold in the nuts. pour into a greased loaf pan. bake at 350 degrees for one hour. --------formuffins---------. fill liners 3\/4 full and bake 350 degrees for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mix together flour, salt, soda and spices, set aside. place 4-5 bananas and 3 eggs in blender, blend thoroughly. place remaining bananas and eggs in blender, blend thoroughly. cream sugar and shortening, blend in banana and egg mixture. mix in flour, but do not overmix. bake in greased bread tins. a bundt pan also works nicely but will not hold entire recipe. bake at 350 degrees for 50 minutes, or until bread tests done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees f (175 degrees c). grease and flour the loaf pan mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. mix well. pour into loaf pan. bake at 350 degrees f (175 degrees c) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f (175 degrees c). grease and flour the loaf pan mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. mix well. pour into loaf pan. bake at 350 degrees f (175 degrees c) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream shortening, add sugar then eggs and beat well (i use electric mixer). stir in buttermilk and bananas (by hand) and mix well. sift dry ingredients and add to liquid mixture blending well. pour into 2 greased and floured bread loaf pans. bake 50- 60 minutes at 350 degrees. let the bread cool in the pan on a cooling rack for at least 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream shortening, add sugar then eggs and beat well (i use electric mixer). stir in buttermilk and bananas (by hand) and mix well. sift dry ingredients and add to liquid mixture blending well. pour into 2 greased and floured bread loaf pans. bake 50- 60 minutes at 350 degrees. let the bread cool in the pan on a cooling rack for at least 10 minutes before removing.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream sugar and butter together, add egg, bananas and sour cream, mix well. sift flour, salt, baking powder, baking soda together, stir into banana mixture. pour into prepared loaf pan and bake about 50 minutes at 375 degrees or until tooth pick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream sugar and butter together, add egg, bananas and sour cream, mix well. sift flour, salt, baking powder, baking soda together, stir into banana mixture. pour into prepared loaf pan and bake about 50 minutes at 375 degrees or until tooth pick comes out clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350f degrees. cream sugar and butter. add eggs, beating until light. in separate bowl, combine flour, baking powder, and baking soda. add to butter mixture, beating well. combine banana, vanilla, and buttermilk. stir into flour mixture. stir in mini-morsels. pour batter into a greased loaf pan and bake for 1 hour. (can also be made in mini-loaf pans or muffin tins, test for doneness after 40 or 30 minutes, respectively)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350f degrees. cream sugar and butter. add eggs, beating until light. in separate bowl, combine flour, baking powder, and baking soda. add to butter mixture, beating well. combine banana, vanilla, and buttermilk. stir into flour mixture. stir in mini-morsels. pour batter into a greased loaf pan and bake for 1 hour. (can also be made in mini-loaf pans or muffin tins, test for doneness after 40 or 30 minutes, respectively).","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees fahrenheit. butter pan. peel bananas and mash with fork in a small bowl. in a different bowl mix the sugar, oil, and egg until creamy yellow. blend in the mashed bananas and add nuts if wanted. add flour, baking soda, and salt. destroy any lumps. put the batter into a loaf pan and bake for 1 hour or until tooth pick comes out clean. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees fahrenheit. butter pan. peel bananas and mash with fork in a small bowl. in a different bowl mix the sugar, oil, and egg until creamy yellow. blend in the mashed bananas and add nuts if wanted. add flour, baking soda, and salt. destroy any lumps. put the batter into a loaf pan and bake for 1 hour or until tooth pick comes out clean. enjoy!","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in large bowl, cream butter until light and fluffy. gradually beat in sugar. beat in eggs one at a time. add mashed bananas, vanilla and sour cream. sift together flour, baking powder, baking soda and salt. fold into the creamed mixture, stirring just to blend. in a small bowl, combine topping ingredients. sprinkle half the mixture over bottom of a well greased 9x13\" baking dish. spoon in the batter. sprinkle with remaining topping. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, cream butter until light and fluffy. gradually beat in sugar. beat in eggs one at a time. add mashed bananas, vanilla and sour cream. sift together flour, baking powder, baking soda and salt. fold into the creamed mixture, stirring just to blend. in a small bowl, combine topping ingredients. sprinkle half the mixture over bottom of a well greased 9x13\" baking dish. spoon in the batter. sprinkle with remaining topping. bake at 350 degrees for 20-25 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. grease and flour bottom only of loaf pan. in a large bowl, blend together sugar, bananas, butter and eggs; beat well. add flour, baking powder, baking soda, and salt; beat until well blended. stir in nuts. spoon batter into prepared loaf pan and bake at 350 degrees for 55-60 minutes, or until a toothpick inserted near the center comes out clean. cool in pan for 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease and flour bottom only of loaf pan. in a large bowl, blend together sugar, bananas, butter and eggs; beat well. add flour, baking powder, baking soda, and salt; beat until well blended. stir in nuts. spoon batter into prepared loaf pan and bake at 350 degrees for 55-60 minutes, or until a toothpick inserted near the center comes out clean. cool in pan for 10 minutes before removing.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"heat oven to 350 degrees. lightly butter a 1 loaf baking pan (i keep a baggie of my empty butter wrappers in the fridge for ease of buttering any pan) combine well the dry mix in a large plastic bag. with a hand mixer combine wet mix in a large mixing bowl, blending well. pour increments of dry mix into wet mix, hand stirring each addition. add banana chips and toasted nuts to mixture, stirring well. top with chip and nut mix you may have set aside. bake for 1 hour- 1 hour 15 minutes or when a toothpick inserted, comes out clean. (loaf becomes dark golden) cool on a wire rack. remove from pan when cool and wrap. hide loaf well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. blend together flour, baking powder, baking soda and salt. in a large bowl cream margarine, gradually adding in sugar. add eggs and combine well. add dry ingredients alternately with mashed bananas, beating until combined after each addition. pour into greased 9x5\" loaf pan. let stand for 20 minutes. bake for 50 to 55 minutes. *forbanana nut bread add pecans to the dry ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream marg and sugar. add eggs. mix. add bananas. i mash them first with a potato masher. place flour, baking soda and salt in one bowl. place milk, lemon juice, and vanilla in measuring cup. alternating between dry and wet ingredients, slowly add to banana mixture. mix. add nuts or chips at end if you'd like. bake in a loaf pan at 350 for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream marg and sugar. add eggs. mix. add bananas. i mash them first with a potato masher. place flour, baking soda and salt in one bowl. place milk, lemon juice, and vanilla in measuring cup. alternating between dry and wet ingredients, slowly add to banana mixture. mix. add nuts or chips at end if you'd like. bake in a loaf pan at 350 for 1 hour.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"heat oven to 350°f. grease the bottom of 9 x 5 or 4 x 8 loaf pan. blend well first 6 ingredients together. stir in remaining ingredients until they are moist. pour mixture into pan and bake for approx 1 hour. to check if loaf is done, stick a toothpick in the center if it comes out clean then it's done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. grease the bottom of 9 x 5 or 4 x 8 loaf pan. blend well first 6 ingredients together. stir in remaining ingredients until they are moist. pour mixture into pan and bake for approx 1 hour. to check if loaf is done, stick a toothpick in the center if it comes out clean then it's done.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. beat shortening until creamy, on medium speed; approximately 2 minutes. add sugar, and beat until fluffy. add eggs and beat until thick and lemon in color. add dry ingredients slowly, and mix thoroughly. add bananas and mix until completely mixed through the batter. grease bottom of a loaf pan. only the bottom-- not the sides. bake for 30-40 minutes or until knife comes clean. cooking times may vary greatly from oven to oven. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream butter and sugar together. add eggs one at a time, beating until smooth. blend in mashed bananas. in a second bowl, combine flour, baking soda, baking powder, salt and nuts. add to banana mixture stirring only to moisten! transfer to a greased 9x5x3 inch loaf pan. bake at 350 for approximately 1 hour or until toothpick inserted in centre of loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in glass bowl, mash bananas. beat eggs in separate bowl until light. add to bananas. sift together flour sugar salt and baking soda. add to banana mixture, mix until just together. fold in nuts. pour into buttered 9x5-inch loaf pan and bake 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 325-degrees f. spray 2 loaf pans (4x8) with cooking spray or grease pans with butter. cream butter with sugar and salt in mixing bowl. add next 6 ingredients (eggs- cloves) and mix well. stir in nuts (if using) and bananas. pour into the two prepared loaf pans. bake for 1 hour- 1 hour ten minutes or until toothpick comes clean when inserted in middle of loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325-degrees f. spray 2 loaf pans (4x8) with cooking spray or grease pans with butter. cream butter with sugar and salt in mixing bowl. add next 6 ingredients (eggs- cloves) and mix well. stir in nuts (if using) and bananas. pour into the two prepared loaf pans. bake for 1 hour- 1 hour ten minutes or until toothpick comes clean when inserted in middle of loaves.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream butter, add sugar. beat in eggs, one at a time. sift dry ingredients together, add alternately with buttermilk. add vanilla and bananas. bake in loaf pans at 350º for 1 hour to 1 hour and 20 minutes or until done. when done, bread will turn loose from sides of pan and knife inserted in middle will be clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, add sugar. beat in eggs, one at a time. sift dry ingredients together, add alternately with buttermilk. add vanilla and bananas. bake in loaf pans at 350º for 1 hour to 1 hour and 20 minutes or until done. when done, bread will turn loose from sides of pan and knife inserted in middle will be clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. grease 9x5x3-inch loaf pan. cream butter and sugar. add eggs one at a time. sift flour, baking soda and salt; add to creamed mixture. mixing well, fold in mashed bananas, vanilla and nuts. pour into loaf pan. top with a sprinkling of granulated sugar. bake for 50-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease 9x5x3-inch loaf pan. cream butter and sugar. add eggs one at a time. sift flour, baking soda and salt; add to creamed mixture. mixing well, fold in mashed bananas, vanilla and nuts. pour into loaf pan. top with a sprinkling of granulated sugar. bake for 50-60 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift flour, baking soda, baking powder, and the salt together. cream the butter and sugar together. mash bananas until there are no large chunks. add eggs, mashed bananas, buttermilk to the butter and sugar mixture and mix together. add to flour mixture alternately. when well blended, pour into a greased bread pan and bake in a pre-heated 350 degree oven for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, baking soda, baking powder, and the salt together. cream the butter and sugar together. mash bananas until there are no large chunks. add eggs, mashed bananas, buttermilk to the butter and sugar mixture and mix together. add to flour mixture alternately. when well blended, pour into a greased bread pan and bake in a pre-heated 350 degree oven for 1 hour.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in a large bowl, combine dry ingredients, including sugar. in another bowl, combine eggs, bananas, oil, buttermilk and vanilla. add wet ingredients to dry ingredients, stirring until just combined. fold in nuts. pour into a greased 9 inch x 5 inch pan. bake at 350 degrees until top is golden and splits slightly, about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine dry ingredients, including sugar. in another bowl, combine eggs, bananas, oil, buttermilk and vanilla. add wet ingredients to dry ingredients, stirring until just combined. fold in nuts. pour into a greased 9 inch x 5 inch pan. bake at 350 degrees until top is golden and splits slightly, about 1 hour.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350f. sift flour, baking powder, soda, and salt together. peel and mash banana's in a bowl. in a separate mixing bowl, beat shortening(or butter) and gradually add sugar. beat eggs, 1 at a time, into creamed mixture, beat well after each addtition. stir flour mixture and banana's alternately into creamed mixture, beginning and ending with flour. pour batter into well greased loaf pan. batter should look slightly lumpy with banana's bake for abuot 1 hours and 10 minutes. test bread with toothpick(comes out clean and dry). cool in pan on wire rack, should look golden brown, and have a crack in the middle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. lightly grease a 9x5 inch loaf pan. in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan. bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. lightly grease a 9x5 inch loaf pan. in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan. bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream margarine and sugar until light and fluffy. add eggs, one at a time, beating well. stir in bananas. add sifted dry ingredients and mix just until combined. pour into a greased and floured 9-inch loaf pan. bake 45 minutes to 1 hour at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"heat oven to 325°f. grease loaf pan with shortening, using a pastry brush. mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center comes out clean, 60-70 minutes. let cool 10 minutes, then loosen sides of loaf from pan and remove. let cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream sugar and shortening together. add eggs and blend well. add soda to mashed bananas. stir flour into mixture alternately with the banana mixture. add salt and buttermilk. bake in greased and floured pans - 350 degree oven for about 40 minutes or until done when tested with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream sugar and shortening together. add eggs and blend well. add soda to mashed bananas. stir flour into mixture alternately with the banana mixture. add salt and buttermilk. bake in greased and floured pans - 350 degree oven for about 40 minutes or until done when tested with a toothpick.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mash the bananas; combine with sugar, eggs and milk. sift flour with baking powder, baking soda and salt. combine the two mixtures. blend in the melted butter, nutmeats and vanilla. pour batter into a buttered loaf pan. bake in preheated oven 325 degree for one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash the bananas; combine with sugar, eggs and milk. sift flour with baking powder, baking soda and salt. combine the two mixtures. blend in the melted butter, nutmeats and vanilla. pour batter into a buttered loaf pan. bake in preheated oven 325 degree for one hour.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream butter and sugar until light and fluffy. beat in egg. blend in dry ingredients, then add bananas. pour into greased, floured loaf pan. bake at 350 for about 55 minutes, or until a toothpick comes out clean from the center. a dark loaf pan seems to work best."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar until light and fluffy. beat in egg. blend in dry ingredients, then add bananas. pour into greased, floured loaf pan. bake at 350 for about 55 minutes, or until a toothpick comes out clean from the center. a dark loaf pan seems to work best.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. melt butter and blend together with the brown sugar, adding the eggs one at a time. sift together dry ingredients, then add to the blend. cream 3 bananas (i recommend using a blender) until they are liquid, then fold into the mix. spread mix into buttered pan. mash the last banana into chunks, then sprinkle evenly over the mix (the effect of the bananas is like chocolate chips). allow 20-30 minutes bake time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. melt butter and blend together with the brown sugar, adding the eggs one at a time. sift together dry ingredients, then add to the blend. cream 3 bananas (i recommend using a blender) until they are liquid, then fold into the mix. spread mix into buttered pan. mash the last banana into chunks, then sprinkle evenly over the mix (the effect of the bananas is like chocolate chips). allow 20-30 minutes bake time.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°. spray bottom of 9 x 5 loaf pan with cooking spray. beat butter in large bowl with electric mixer at medium speed until light and fluffy. add sugars. add eggs, and vanilla. add mashed banana and beat at high speed for 30 seconds. combine flour, soda, salt and baking powder. add flour mixture to butter mixture, along with the cream. add walnuts; mix well. pour batter evenly into loaf pan. bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes. cool on wire rack 10 minutes. remove from pan and cut it to eat it. yum!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. spray bottom of 9 x 5 loaf pan with cooking spray. beat butter in large bowl with electric mixer at medium speed until light and fluffy. add sugars. add eggs, and vanilla. add mashed banana and beat at high speed for 30 seconds. combine flour, soda, salt and baking powder. add flour mixture to butter mixture, along with the cream. add walnuts; mix well. pour batter evenly into loaf pan. bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes. cool on wire rack 10 minutes. remove from pan and cut it to eat it. yum!","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°f. sift together flour, baking powder, baking soda, salt and sugar. in another bowl mash bananas and add eggs, oil and vanilla extract. add flour mixture to wet mixture and mix well. add 1\/2 cup of nuts if desired. grease and flour two 8 x 4 loaf pans. pour mixture into pans bake for 45 to 60 minutes. cool on wire rack for 10 minutes before removing from pans. note: i usually use small loaf pans which makes 8 small loafs and i cook them for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"heat the oven to 350 degrees. lightly oil a loaf pan. mash the bananas and mix with the honey, canola oil and vanilla extract. stir together the whole wheat pastry flour, baking soda and salt. add the nuts. blend the two mixtures and spoon into a lightly oiled loaf pan. bake for 40 minutes, or until center is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. mix together the flour, sugar, baking powder baking soda and cinnamin. add egg whites mix well. last add the banana's and applesauce. place in a loaf pan and bake for 50-55 min. when cool you may add softend cream cheese as a frosting.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350of. spray an 8 x 4\" loaf pan with nonstick cooking. spray. in medium bowl, combine flour, sugar, baking powder, salt and cinnamon. add dates and apricots. in small bowl, beat egg; add the mashed banana and. milk. add the banana mixture to the flour mixture, and mix just until blended. do not overblend. pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. cool thoroughly on rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mash bananas. mix the first 5 ingredients, with pastry blender cut in the butter till coarse, add bananas and eggs. put in lightly greases loaf pan. bake at 350 for 55 minutes. we have added chocolate chips, nuts, raisins, craisins about 1\/2 cup each. add them all or just one."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash bananas. mix the first 5 ingredients, with pastry blender cut in the butter till coarse, add bananas and eggs. put in lightly greases loaf pan. bake at 350 for 55 minutes. we have added chocolate chips, nuts, raisins, craisins about 1\/2 cup each. add them all or just one.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. grease two 8 1\/2 by 4 1\/2 by 2 1\/3-inch loaf pans. cream butter and sugar together until light and fluffy. beat in eggs, one at a time. beat in the bananas and vanilla. sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter. fold in the nuts. turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease two 8 1\/2 by 4 1\/2 by 2 1\/3-inch loaf pans. cream butter and sugar together until light and fluffy. beat in eggs, one at a time. beat in the bananas and vanilla. sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter. fold in the nuts. turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven. cool on rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mash bananas with milk in large bowl. in a separate bowl, cream butter with sugar and add egg. in a third bow, sift dry ingredients together and set aside. alternate adding the dry and creamed mixtures to the bananas\/milk. mix well. bake in ungreased loaf pan at 350 degrees f for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash bananas with milk in large bowl. in a separate bowl, cream butter with sugar and add egg. in a third bow, sift dry ingredients together and set aside. alternate adding the dry and creamed mixtures to the bananas\/milk. mix well. bake in ungreased loaf pan at 350 degrees f for 1 hour.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a separate bowl, add lemon juice to milk to sour. add first six ingredients including soured milk. mix well, add the next 5 ingredients and mix well again. add the 2 cups flour one at a time. grease and flour baking pans. bake at 350°f for 1- 1 1\/2 hours (45 minutes for smaller loaf pans).","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°f mix flour, cereal, spice, baking powder and baking soda medium bowl; set aside. beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. add eggs; mix well. add flour mixture alternate with milk, beating well after each addition. blend mashed bananas. pour into greased 9x5-inch loaf pan. bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out dean. cool in pan 10 minutes on wire rack; remove from pan. cool completely. cut into 16 slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f mix flour, cereal, spice, baking powder and baking soda medium bowl; set aside. beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. add eggs; mix well. add flour mixture alternate with milk, beating well after each addition. blend mashed bananas. pour into greased 9x5-inch loaf pan. bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out dean. cool in pan 10 minutes on wire rack; remove from pan. cool completely. cut into 16 slices.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f lightly grease 9x5-inch loaf pan or spray with cooking spray. in a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. stir in oats. combine egg, yogurt, milk, and bananas in a medium-size bowl. add to dry ingredients, stirring just until moistened. pour batter into pan and bake for 25-35 minutes or until done. cool in pan before removing. tip: this loaf is very good frozen and reheated. cut into pieces before freezing so you won't have to defrost the whole loaf at once.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease the bottoms only of 2 loaf pans. mix sugar and margarine in large bowl. stir in eggs until thoroughly blended. add bananas, buttermilk and vanilla and beat until smooth. stir in flour, baking soda and salt just until moistened. stir in nuts. pour into pans. bake 8-inch loaves about 1 hour, 9-inch loaf an hour and a half. hint: if you don't have any buttermilk on hand, mix 1 1\/2 teaspoons lemon juice or white vinegar with 1\/2 cup milk or substitute yogurt.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"beat eggs in a small bowl. sift together flour, baking powder, baking soda and salt in a medium bowl. cream butter and sugar in a large bowl. add eggs and beat well. gradualy add flour and bananas, alternating, untill fully incorporated. stir in nuts. pour into a greased loaf pan and bake for 70 minutes or until toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs in a small bowl. sift together flour, baking powder, baking soda and salt in a medium bowl. cream butter and sugar in a large bowl. add eggs and beat well. gradualy add flour and bananas, alternating, untill fully incorporated. stir in nuts. pour into a greased loaf pan and bake for 70 minutes or until toothpick inserted in the center comes out clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350. mix butter, sugar and eggs. in a separate bowl, mix flour, baking soda and salt. mix with egg mixture. add in mashed bananas. pour into muffin tins. bake for 20-25 minutes. for a loaf, spray loaf pan with cooking spray, bake 45 minute, cover and cook another 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. mix butter, sugar and eggs. in a separate bowl, mix flour, baking soda and salt. mix with egg mixture. add in mashed bananas. pour into muffin tins. bake for 20-25 minutes. for a loaf, spray loaf pan with cooking spray, bake 45 minute, cover and cook another 15 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°. cream butter and sugar. add bananas and eggs, beat well. mix flour, salt and baking soda in separate bowl. add to banana mixture. pour batter in a 9x5 loaf pan (greased ond floured). bake for 55 to 65 minutes, or until inserted toothpick comes out clean. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. cream butter and sugar. add bananas and eggs, beat well. mix flour, salt and baking soda in separate bowl. add to banana mixture. pour batter in a 9x5 loaf pan (greased ond floured). bake for 55 to 65 minutes, or until inserted toothpick comes out clean. cool on rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 180c\/350°f. lightly butter a 900g \/ 2lb loaf tin then line the base with greased parchment paper. sift the flour into a bowl and, using your hands, rub in the butter until the mixture resembles fine bread crumbs then stir the sugar into the flour mixture. peel and mash the bananas and tip into the bowl with the eggs and honey. beat well until evenly combined then transfer into prepared tin. bake the banana bread for 1 ¼ hours or until golden brown. remove from the oven and leave in the tin for approximately 5 minutes, and then turn out onto a wire rack and leave to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 180c\/350°f. lightly butter a 900g \/ 2lb loaf tin then line the base with greased parchment paper. sift the flour into a bowl and, using your hands, rub in the butter until the mixture resembles fine bread crumbs then stir the sugar into the flour mixture. peel and mash the bananas and tip into the bowl with the eggs and honey. beat well until evenly combined then transfer into prepared tin. bake the banana bread for 1 ¼ hours or until golden brown. remove from the oven and leave in the tin for approximately 5 minutes, and then turn out onto a wire rack and leave to cool completely.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"soy-buttermilk can be made by mixing 1 cup soymilk with 1 tbsp vinegar (1:1 subtitution with real buttermilk). mix dry ingredients. mix bananas\/oil\/buttermilk in a separate bowl (blend 'til smooth). stir dry and wet ingredients. add 'eggs' and mix well. bake at 325ºf for 1 hr 15 minute. from anonymous post on vegweb.com. for vegan use egg sub and soy buttermilk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soy-buttermilk can be made by mixing 1 cup soymilk with 1 tbsp vinegar (1:1 subtitution with real buttermilk). mix dry ingredients. mix bananas\/oil\/buttermilk in a separate bowl (blend 'til smooth). stir dry and wet ingredients. add 'eggs' and mix well. bake at 325ºf for 1 hr 15 minute. from anonymous post on vegweb.com. for vegan use egg sub and soy buttermilk.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"heat oven to 350°f. grease (not oil) bottom only of 9x5 or 8x4 inch loaf pan. in large bowl, blend first 6 ingredients; beat 1 minute at medium speed. stir in remaining ingredients just until dry ingredients are moistened. fold in nuts and or chocolate chips. pour batter into prepared pan. bake at 350°f for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. cool at least 5 minutes, remove from pan. yummy :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. grease (not oil) bottom only of 9x5 or 8x4 inch loaf pan. in large bowl, blend first 6 ingredients; beat 1 minute at medium speed. stir in remaining ingredients just until dry ingredients are moistened. fold in nuts and or chocolate chips. pour batter into prepared pan. bake at 350°f for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. cool at least 5 minutes, remove from pan. yummy :).","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 375f and grease a loaf pan. beat egg and sugars. add in bananas, vanilla and melted butter and mix well. stir in dry ingredients and spices, if using, until just combined. pour batter into pan and bake for 35-40 minutes, until tester has a few crumbs, but no batter, clinging to it. cool in pan for 10 minutes, then transfer to wire rack. wrapped well, this should keep for several days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375f and grease a loaf pan. beat egg and sugars. add in bananas, vanilla and melted butter and mix well. stir in dry ingredients and spices, if using, until just combined. pour batter into pan and bake for 35-40 minutes, until tester has a few crumbs, but no batter, clinging to it. cool in pan for 10 minutes, then transfer to wire rack. wrapped well, this should keep for several days.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift flour. add soda, salt blend set aside. beat creamed room temperature soften butter with sugar until blended well. add eggs, banana, milk, lemon or vinegar. add chopped nuts of your choice. add flour mixture slowly to banana mixture blend well. with wax paper lightly grease your loaf pan with butter then dust with flour. pour batter into loaf pan. bake at 350 for 60 to 70 minutes. until a long toothpick comes out clean from centre of loaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour. add soda, salt blend set aside. beat creamed room temperature soften butter with sugar until blended well. add eggs, banana, milk, lemon or vinegar. add chopped nuts of your choice. add flour mixture slowly to banana mixture blend well. with wax paper lightly grease your loaf pan with butter then dust with flour. pour batter into loaf pan. bake at 350 for 60 to 70 minutes. until a long toothpick comes out clean from centre of loaf.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. begin by mashing bananas in a large bowl. add the rest of the ingredients one at a time, mixing after each addition. grease and flour the bottoms of 2 bread pans. pour mixture into bread pans and bake. i baked for approximately 45 minutes. start checking for doneness at about 35 minutes, and check every 5 minutes after until bread is done. let cool, and enjoy! wonderful frozen - cool completely, wrap in freezer paper, and freeze. thaw on countertop when ready to eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. begin by mashing bananas in a large bowl. add the rest of the ingredients one at a time, mixing after each addition. grease and flour the bottoms of 2 bread pans. pour mixture into bread pans and bake. i baked for approximately 45 minutes. start checking for doneness at about 35 minutes, and check every 5 minutes after until bread is done. let cool, and enjoy! wonderful frozen - cool completely, wrap in freezer paper, and freeze. thaw on countertop when ready to eat.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees f (175 degrees c). grease 2 loaf pans. in small bowl, mix flour, baking powder, baking soda, and salt. set a side. in another bowl, cream butter, sugar, and brown sugar until well blended. add eggs and vanilla. mix well. mix in flour mixture. stir in mashed bananas, buttermilk, and nuts (optional). spread in prepared loaf pan. bake at 375 degrees f (175 degrees c) for 40-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f (175 degrees c). grease 2 loaf pans. in small bowl, mix flour, baking powder, baking soda, and salt. set a side. in another bowl, cream butter, sugar, and brown sugar until well blended. add eggs and vanilla. mix well. mix in flour mixture. stir in mashed bananas, buttermilk, and nuts (optional). spread in prepared loaf pan. bake at 375 degrees f (175 degrees c) for 40-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. set aside. in a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. set aside. in a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. with a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. pour batter into prepared pan. bake 55 t0 60 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean. place on a wire rack to cool and then remove the bread from the pan. serve warm or at room temperature.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. grease 9 in bread pan. cream butter and sugar till light and fluffy. add eggs one at a time, beating well after each addition. sift all purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mizture, mixing well. fold in bananas, vanilla and walnuts. roughly mix remaining butter and brown sugar into clumps. sprinkle on top of the bread. pour mixture into pan, bake 50 to 60 minutes or till cake tester comes out clean. cool in pan 10 minutes then in a rack. makes one loaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease 9 in bread pan. cream butter and sugar till light and fluffy. add eggs one at a time, beating well after each addition. sift all purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mizture, mixing well. fold in bananas, vanilla and walnuts. roughly mix remaining butter and brown sugar into clumps. sprinkle on top of the bread. pour mixture into pan, bake 50 to 60 minutes or till cake tester comes out clean. cool in pan 10 minutes then in a rack. makes one loaf.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. in a large bowl, beat together oil, sugar, eggs and mashed banana. add dry ingredients, milk and vanilla. stir in nuts and chocolate chips. spray loaf pans with cooking oil and fill to 3\/4 full. bake at 350 degrees for 50-60 minutes. insert toothpick, if clear bread is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large bowl, beat together oil, sugar, eggs and mashed banana. add dry ingredients, milk and vanilla. stir in nuts and chocolate chips. spray loaf pans with cooking oil and fill to 3\/4 full. bake at 350 degrees for 50-60 minutes. insert toothpick, if clear bread is done.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. cream together the butter and sugar. add the eggs, mashed bananas, and vanilla, and stir until well combined. in a separate bowl, blend the flours, baking soda, salt, and spices. add the flour mixture to the banana mixture and stir until well combined. stir in chopped pecans. pour into a greased loaf pan, and bake for 45 minutes. take the loaf pan out of the oven and cover the edges with aluminum foil to help prevent burning while the middle finishes cooking. return the pan to the oven and bake for another 15 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°f. combine flour and baking soda with whisk. beat sugar and butter with a mixer on medium speed. add eggs 1 at a time to the butter\/sugar mixture and beat well. add bananas, yogurt and vanilla extract to butter\/sugar mixture and beat until blended. add flour mixture and beat on low speed until just moist. bake in an 8x4-inch greased loaf pan for 50 minutes to an hour depending on your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine flour and baking soda with whisk. beat sugar and butter with a mixer on medium speed. add eggs 1 at a time to the butter\/sugar mixture and beat well. add bananas, yogurt and vanilla extract to butter\/sugar mixture and beat until blended. add flour mixture and beat on low speed until just moist. bake in an 8x4-inch greased loaf pan for 50 minutes to an hour depending on your oven.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°f, butter 9x5x3\" loaf pan. with an electric mixer, cream the butter and sugar until light and fluffy. add the eggs beating well. sift the dry ingredients together and combine with the butter mixture. blend well. add the bananas, sour cream, and vanilla. stir well. stir in the nuts and pour into the pan. bake 1 hour until a cake tester comes out clean. turn out onto a rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f, butter 9x5x3\" loaf pan. with an electric mixer, cream the butter and sugar until light and fluffy. add the eggs beating well. sift the dry ingredients together and combine with the butter mixture. blend well. add the bananas, sour cream, and vanilla. stir well. stir in the nuts and pour into the pan. bake 1 hour until a cake tester comes out clean. turn out onto a rack to cool.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 325 degrees fahrenheit. spray a 9-by-5-inch glass loaf pan with butter-flavored cooking spray. in a large bowl, combine splenda sugar, unsalted butter, and eggs. mix well using a wire whisk. stir in mashed bananas. add flour, baking power, and baking soda. mix gently using a sturdy spoon. evenly spread batter into prepared loaf pan. bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. place loaf pan on a wire rack and let set for 10 minutes. remove banana bread from pan and continue cooling on wire rack. cut into 8 slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees fahrenheit. spray a 9-by-5-inch glass loaf pan with butter-flavored cooking spray. in a large bowl, combine splenda sugar, unsalted butter, and eggs. mix well using a wire whisk. stir in mashed bananas. add flour, baking power, and baking soda. mix gently using a sturdy spoon. evenly spread batter into prepared loaf pan. bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. place loaf pan on a wire rack and let set for 10 minutes. remove banana bread from pan and continue cooling on wire rack. cut into 8 slices.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 325 degrees and prepare a 9x5 inches pan or a muffin pan (grease and flour). in a bowl combine the flour, sugar, soda, and salt. in another bowl mix the bananas, eggs, oil, buttermilk, and vanilla. mix until well blended. combine flour mixture with banana mixture and stir until well combined. stir in chopped walnuts and pour into pan. in loaf pan bake for 1 hours 15 minute in the muffin pan bake for about 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees and prepare a 9x5 inches pan or a muffin pan (grease and flour). in a bowl combine the flour, sugar, soda, and salt. in another bowl mix the bananas, eggs, oil, buttermilk, and vanilla. mix until well blended. combine flour mixture with banana mixture and stir until well combined. stir in chopped walnuts and pour into pan. in loaf pan bake for 1 hours 15 minute in the muffin pan bake for about 50 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"grease and flour 9x5x3 pan, or two small loaf pans. combine flour, baking soda, baking powder and salt in medium bowl set aside. in seperate bowl beat butter and sugar. beat in eggs, one at a time to butter and sugar. stir in vanilla. stir in flour mix along with banana and milk. stir in ¾ cup nuts or chocolate chips. pour batter in pan. sprinkle remaining nuts or chocolate chips on top. bake 350º 1 hours 20 minute \u2013 golden brown on top (two small loaf pans cook 40 min). cool wire rake. wrap tight, eat next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease and flour 9x5x3 pan, or two small loaf pans. combine flour, baking soda, baking powder and salt in medium bowl set aside. in seperate bowl beat butter and sugar. beat in eggs, one at a time to butter and sugar. stir in vanilla. stir in flour mix along with banana and milk. stir in ¾ cup nuts or chocolate chips. pour batter in pan. sprinkle remaining nuts or chocolate chips on top. bake 350º 1 hours 20 minute \u2013 golden brown on top (two small loaf pans cook 40 min). cool wire rake. wrap tight, eat next day.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"grease the bottom and sides of one loaf pan. in a mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. make a well in the center of dry mixture. in a separate bowl combine the egg, bananas, sugar, and oil (i prefer canola oil). add the egg mixture to the dry mixture. stir just till moistened (the batter should be lumpy). fold in nuts is desired. pour the batter into greased loaf pan and bake at 350 degrees for 50-55 minutes or until a toothpick or a knife inserted near center comes out clean. cool for 10 minutes in the pan on a wire rack then remove bread from pan and let cool completely. bread is best when wrapped in foil and left overnight before cutting but it is also great hot out of the oven!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350. spray loaf pan (8-1\/2 x 4-1\/2 x 2-1\/2 or 9 x 5 x 3) with nonstick cooking spray. beat sugar and butter on medium until light and fluffy. beat in egg, egg whites, bananas and water at low speed until well blended. stir in remaining ingredients. pour into loaf pan. bake until toothpick inserted in center comes out clean, about 50-60 minutes. cool 5 minutes, remove from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. spray loaf pan (8-1\/2 x 4-1\/2 x 2-1\/2 or 9 x 5 x 3) with nonstick cooking spray. beat sugar and butter on medium until light and fluffy. beat in egg, egg whites, bananas and water at low speed until well blended. stir in remaining ingredients. pour into loaf pan. bake until toothpick inserted in center comes out clean, about 50-60 minutes. cool 5 minutes, remove from pan.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. in a small bowl combine flour, baking soda and salt. cream butter and sugar in a large bowl. add eggs one at a time mixing well in between. add bananas, vanilla and nuts mix well. gradually add dry ingredients and sour cream alternating - end with dry ingredients. pour into a greased loaf pan. bake 1 hour. for 12 muffins prepare as above. pour into 12 muffin liners and bake 17-21 minutes @ 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a small bowl combine flour, baking soda and salt. cream butter and sugar in a large bowl. add eggs one at a time mixing well in between. add bananas, vanilla and nuts mix well. gradually add dry ingredients and sour cream alternating - end with dry ingredients. pour into a greased loaf pan. bake 1 hour. for 12 muffins prepare as above. pour into 12 muffin liners and bake 17-21 minutes @ 350.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift together flour, baking powder, soda and salt. beat butter until creamy. add sugar gradually and continue beating until light and fluffy. add eggs and beat well. add flour mixture alternately with bananas, a little at a time. turn into a well-greased 9x3x5 inch loaf pan, and bake at 350 for 1 hour and 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, soda and salt. beat butter until creamy. add sugar gradually and continue beating until light and fluffy. add eggs and beat well. add flour mixture alternately with bananas, a little at a time. turn into a well-greased 9x3x5 inch loaf pan, and bake at 350 for 1 hour and 10 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"separate eggs, and beat whites until soft peaks form. in different bowl mix butter substitute and sugar, with egg yolks, and cinnamon and nutmeg. add whiskey now, if using. add the salt. in yet another bowl mix dry goods. then mix dry in to wet, add nuts. and if mixture is dry, add a splash of rice\/soy milk. then put in loaf pans. slice extra bananas and put them on top, then sprinkle some raw sugar on top of those. bake at 350°f, covered with tin foil, for about 30-40 minutes, then uncover for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream butter and sugar together. add eggs. in a separate bowl, combine dry ingredients. add dry ingredients to butter\/sugar mixture. stir in buttermilk. mix in mashed bananas. add vanilla and nuts, if using. pour into greased loaf pan. bake at 350 until a knife inserted comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar together. add eggs. in a separate bowl, combine dry ingredients. add dry ingredients to butter\/sugar mixture. stir in buttermilk. mix in mashed bananas. add vanilla and nuts, if using. pour into greased loaf pan. bake at 350 until a knife inserted comes out clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift flour and dry ingredients in large bowl. mix butter and dry ingredients together using your hands, like you are making a pie crust. mash bananas thoroughly in separate bowl. whisk eggs together in small bowl. combine all ingredients until moistened\/combined. mix in chopped walnuts. (optional). grease loaf pans. pour mixture into loaf pans about half full. bake at 350 for 45 minutes or until knife inserted into center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour and dry ingredients in large bowl. mix butter and dry ingredients together using your hands, like you are making a pie crust. mash bananas thoroughly in separate bowl. whisk eggs together in small bowl. combine all ingredients until moistened\/combined. mix in chopped walnuts. (optional). grease loaf pans. pour mixture into loaf pans about half full. bake at 350 for 45 minutes or until knife inserted into center comes out clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat the oven to 350°f. grease a loaf pan (or muffin pan). cream the butter and sugars until light and fluffy. add the bananas, yogurt, applesauce, egg, and vanilla and mix well. in a separate bowl mix, together flours, baking powder, baking soda, salt and cinnamon. add the dry ingredients to the wet ingredients and mix well. [variations: add 1 small apple (peeled, cored and diced), 1\/2 cup chopped walnuts, or 1\/2 cup chocolate chips]. pour into the pan and bake for 1 hour to 1 hour 15 minutes until a toothpick inserted in the center comes out clean (if baking muffins, bake for 20-30 minutes). cool in the pan for 5-10 minutes before removing from the pan and cooling completely on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f. grease a loaf pan (or muffin pan). cream the butter and sugars until light and fluffy. add the bananas, yogurt, applesauce, egg, and vanilla and mix well. in a separate bowl mix, together flours, baking powder, baking soda, salt and cinnamon. add the dry ingredients to the wet ingredients and mix well. [variations: add 1 small apple (peeled, cored and diced), 1\/2 cup chopped walnuts, or 1\/2 cup chocolate chips]. pour into the pan and bake for 1 hour to 1 hour 15 minutes until a toothpick inserted in the center comes out clean (if baking muffins, bake for 20-30 minutes). cool in the pan for 5-10 minutes before removing from the pan and cooling completely on a wire rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"beat shortening until creamy. add sugar and eggs until pale lemon in color. add dry ingredients alternatively with bananas. blend them roughly. grease bottom only of a leaf pan. turn batter into pan. bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean and dry. let bread cool in pan 20 to 30 minutes. turn on rack. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in a large bowl cream the sugar and butter until well blended. add the eggs one at a time, mixing well after each egg. mix in the bananas, milk, and baking soda. add flour a little at a time and mix well. grease and flour two loaf pans and fill to about 3\/4 filled with bread mixture. bake at 375 degrees for one hour. for moister bread place a loaf pan half filled with water at the bottom of the oven to add some slight steam while baking. this also works well baking cakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl cream the sugar and butter until well blended. add the eggs one at a time, mixing well after each egg. mix in the bananas, milk, and baking soda. add flour a little at a time and mix well. grease and flour two loaf pans and fill to about 3\/4 filled with bread mixture. bake at 375 degrees for one hour. for moister bread place a loaf pan half filled with water at the bottom of the oven to add some slight steam while baking. this also works well baking cakes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"place oven rack in its lowest position. heat oven to 350 degrees. grease bottoms only of 2 loaf pans 8 1\/2 x 4 1\/2 x 2 1\/2. mix sugar and butter in a large bowl. stir in eggs until well blended. add bananas, buttermilk, and vanilla. beat until smooth. stir in remaining ingredients until moistened. pour into pans. bake for 1 hour, or until wooden pick inserted in center comes out clean. cool 5 minutes. loosen sides of loaves from pans; remove from pans. cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place oven rack in its lowest position. heat oven to 350 degrees. grease bottoms only of 2 loaf pans 8 1\/2 x 4 1\/2 x 2 1\/2. mix sugar and butter in a large bowl. stir in eggs until well blended. add bananas, buttermilk, and vanilla. beat until smooth. stir in remaining ingredients until moistened. pour into pans. bake for 1 hour, or until wooden pick inserted in center comes out clean. cool 5 minutes. loosen sides of loaves from pans; remove from pans. cool completely before slicing.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift together flour, baking soda, baking powder, and salt. in large bowl, cream butter and sugar until creamy. beat egg slightly, and mix into the creamed mixture with the bananas. mix in sifted ingredients until just combined. stir in milk and nuts. spread batter into greased and floured 9x5 inch loaf pan and bake at 350 degrees for 60-65 or until top is brown and cracks on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking soda, baking powder, and salt. in large bowl, cream butter and sugar until creamy. beat egg slightly, and mix into the creamed mixture with the bananas. mix in sifted ingredients until just combined. stir in milk and nuts. spread batter into greased and floured 9x5 inch loaf pan and bake at 350 degrees for 60-65 or until top is brown and cracks on top.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mash up bananas, mix in sugar and oil. add sieved flour and mix it and the rest of the main ingredients together. pour into a well-greased 2-pound bread loaf tin, sprinkle topping on top. place bread tin into a casserole dish with a cup of water in it, and bake at 325f for 40 minutes. remove from oven, put foil over the loaf, and bake for another 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees farenheit. in large bowl, cream together sugar and butter. add bananas and eggs. sift the cake flour, salt, and baking soda together three times. blend together the banana mixture and the flour mixture, being careful not to overmix. bake in greased and floured loafpan for 45-50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees farenheit. in large bowl, cream together sugar and butter. add bananas and eggs. sift the cake flour, salt, and baking soda together three times. blend together the banana mixture and the flour mixture, being careful not to overmix. bake in greased and floured loafpan for 45-50 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"pre-heat oven to 350 degrees. mash bananas and set aside. in medium bowl, combine all ingredients (adding the bananas last) and mix with a mixing spoon until well blended. grease small bread loaf pan. place in oven and cook for approximately 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat oven to 350 degrees. mash bananas and set aside. in medium bowl, combine all ingredients (adding the bananas last) and mix with a mixing spoon until well blended. grease small bread loaf pan. place in oven and cook for approximately 45 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"grease bottom of 9x5 loaf pan. combine sugar and margarine, beat until light and fluffy. add eggs, beat. add bananas, milk, and vanilla, blend well. combine flour, nuts, baking soda, and salt. add to banana mixture, mix well. pour into greased pan, bake at 350 for 55 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease bottom of 9x5 loaf pan. combine sugar and margarine, beat until light and fluffy. add eggs, beat. add bananas, milk, and vanilla, blend well. combine flour, nuts, baking soda, and salt. add to banana mixture, mix well. pour into greased pan, bake at 350 for 55 minutes.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"have all ingredients at room temperature. preheat oven to 180 degrees c, 350 degrees f. grease an 8 1\/2 x 4 1\/2 inch (6 cup) loaf pan. whisk the flour, salt, baking soda and baking powder together thoroughly. in a large bowl, beat butter and sugar on high speed until lightened in colour and texture, 2-3 minutes. beat in the flour mixture until blended and the consistency of brown sugar. gradually beat in eggs. fold in bananas and nuts until just combined. scrape the batter into the pan and spread evenly. bake until a toothpick inserted in the centre comes out clean, 50-60 minutes let cool in the pan on a rack for 5-10 mins before unmoulding to cool completely on the rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: have all ingredients at room temperature. preheat oven to 180 degrees c, 350 degrees f. grease an 8 1\/2 x 4 1\/2 inch (6 cup) loaf pan. whisk the flour, salt, baking soda and baking powder together thoroughly. in a large bowl, beat butter and sugar on high speed until lightened in colour and texture, 2-3 minutes. beat in the flour mixture until blended and the consistency of brown sugar. gradually beat in eggs. fold in bananas and nuts until just combined. scrape the batter into the pan and spread evenly. bake until a toothpick inserted in the centre comes out clean, 50-60 minutes let cool in the pan on a rack for 5-10 mins before unmoulding to cool completely on the rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"1. spray an 8x4x2 inch loaf pan with nonstick coating. set aside. in a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. set aside. 2. in a large mixing bowl stir together the egg whites, banana, sugar, and oil. add flour mixture all at once to banana mixture. stir just until moist. 3. spread batter in prepared pan. bake in a 350 oven for 45-50 minutes or until a toothpick inserted near the center comes out clean. 4. cool the bread in the pan on a wire rack for 10 minutes. remove from pan; cool completely on rack.wrap bread in foil or plastic wrap; store overnight. makes 1 loaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"reheat the oven to 180°c (160°c fan-forced). grease a 14cmx21cm loaf pan; line the base and long sides with baking paper, extending the paper 5 cm above the long sides. beat butter, vanilla, and sugar in a small bowl with an electric mixer until light and fluffy. beat in eggs, one at a time. transfer mixture to a large bowl; stir in banana then sifted flours, in two batches. spread mixture into pan; cover with a strip of pleated foil. bake 40 minutes; uncover, bake another 30 minutes. stand 5 minutes; lift onto a wire rack to cool. serve toasted or warm, with butter if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: reheat the oven to 180°c (160°c fan-forced). grease a 14cmx21cm loaf pan; line the base and long sides with baking paper, extending the paper 5 cm above the long sides. beat butter, vanilla, and sugar in a small bowl with an electric mixer until light and fluffy. beat in eggs, one at a time. transfer mixture to a large bowl; stir in banana then sifted flours, in two batches. spread mixture into pan; cover with a strip of pleated foil. bake 40 minutes; uncover, bake another 30 minutes. stand 5 minutes; lift onto a wire rack to cool. serve toasted or warm, with butter if you like.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350. melt margerine in microwave. in large bowl, combine sugar,flour,baking soda, baking powder, and salt. slightly beat the eggs and add to dry mixture along with melted margerine. smash bananas. add bananas and milk to mixture. mix well with spatula. fold in chocolate chips. bake 45 min-1 hour for large loaf. bake 30-45 min for 3 small loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. melt margerine in microwave. in large bowl, combine sugar,flour,baking soda, baking powder, and salt. slightly beat the eggs and add to dry mixture along with melted margerine. smash bananas. add bananas and milk to mixture. mix well with spatula. fold in chocolate chips. bake 45 min-1 hour for large loaf. bake 30-45 min for 3 small loaves.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream butter and sugar. add eggs, vanilla, milk, and bananas and mix together. add all dry ingredients to batter and mix until the batter is fairly smooth. pour batter into a well greased loaf pan and sprinkle white sugar on the top. bake at 350f for 50-55 minutes. when it is done a knife inserted in the middle should come out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar. add eggs, vanilla, milk, and bananas and mix together. add all dry ingredients to batter and mix until the batter is fairly smooth. pour batter into a well greased loaf pan and sprinkle white sugar on the top. bake at 350f for 50-55 minutes. when it is done a knife inserted in the middle should come out clean.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven 350 degrees, grease 9x5x3\" bread pan. mix apple sauce and splenda together. add eggs one at a time, beating well after each addition. sift all purpose flour, baking soda and salt together , stir in whole wheat flour and add to apple sauce mixture, mixing well. fold in bananas, vanilla and walnuts. pour mixture into pan, bake 45 - 55 minutes or until toothpick comes out clean. cool in pan 10 minutes, then on rack. wrap in aluminum foil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat the oven to 325°f grease a 9\"x5\" loaf pan and set aside. stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts, and chocolate chops together in a large bowl and set aside. in a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla extract together. lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky. spoon the batter into the loaf pan and smooth the surface with a spatula. bake for 70-75 minutes or until the loaf is golden brown and a toothpick comes out clean. cool in the pan for about 5 minutes and then turn out onto a wire rack and allow to cool the rest of the way."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 325°f grease a 9\"x5\" loaf pan and set aside. stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts, and chocolate chops together in a large bowl and set aside. in a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla extract together. lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky. spoon the batter into the loaf pan and smooth the surface with a spatula. bake for 70-75 minutes or until the loaf is golden brown and a toothpick comes out clean. cool in the pan for about 5 minutes and then turn out onto a wire rack and allow to cool the rest of the way.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350. oil and flour a 9x5x3-inch loaf pan. using an electric mixer, cream the shortening and sugar. with the mixer running on medium speed, add the eggs one at a time. add the bananas and mix well. add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. the dough will be sticky. pour the dough into the prepared pan and bake about one hour or until the center is brown and set. keep an eye on this as most people find that it cooks sooner, while others say it took a bit longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift together the flour, baking powder, salt and baking soda. set aside. add sugar to shortening, creaming well. blend in eggs, one at a time, beating well after adding each one. stir in mashed bananas. add the wet mixture to the dry ingredients, blending well. stir in the nuts. turn into a 9x5x3\" loaf pan, well greased on the bottom. bake at 350 degrees for 60-70 minutes. cool before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 170 deg celsius grease a 27 x 14 x 8 cm deep loaf pan sift dry ingredients together using an electric mixer, beat butter and sugar until light - 3 mins add egg and vanilla essence, mix well add oil, mix well stir in banana add dry ingredients and mix on low speed of electric mixer until just combined. spread into greased pan bake for 1 hour. leave to cool in pan for 10 mins then turn onto a wire rack to cool. let go completely cold before cutting. this makes quite a large loaf. for a smaller loaf, halve the ingredients and use a 23 x 14 cm loaf pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 170 deg celsius grease a 27 x 14 x 8 cm deep loaf pan sift dry ingredients together using an electric mixer, beat butter and sugar until light - 3 mins add egg and vanilla essence, mix well add oil, mix well stir in banana add dry ingredients and mix on low speed of electric mixer until just combined. spread into greased pan bake for 1 hour. leave to cool in pan for 10 mins then turn onto a wire rack to cool. let go completely cold before cutting. this makes quite a large loaf. for a smaller loaf, halve the ingredients and use a 23 x 14 cm loaf pan.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat the oven to 350°f with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, vanilla and bourbon, then the spices. sprinkle the baking soda and salt over the mixture and mix inches add the flour last, mix. pour mixture into a buttered 4×8 inch loaf pan. bake for 50 minutes to one hour, or until a tester comes out clean. cool on a rack. remove from pan and slice to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. mix flour, baking soda, and salt in mixing bowl. in another bowl mix margarine, eggs, and sugar. to sugar mixture add bananas, vanilla, water and lemon flavoring. beat together and add small amounts of flour mixture until completely mixed. grease 2 loaf pans. bake for 45 minutes to an hour until center is cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat the oven to 325 degrees fahrenheit. on a dinner plate,peel and mash the bananas. add the lemon juice, and mash again. cream the sugar and the butter in a stand mixer. add the eggs. add the mashed bananas and mix well. add the bisquick, nutmeg, and cinnamon last. pour batter into greased and floured loaf pans and bake for 20-30 minutes, or until the middle is no longer gooey."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 325 degrees fahrenheit. on a dinner plate,peel and mash the bananas. add the lemon juice, and mash again. cream the sugar and the butter in a stand mixer. add the eggs. add the mashed bananas and mix well. add the bisquick, nutmeg, and cinnamon last. pour batter into greased and floured loaf pans and bake for 20-30 minutes, or until the middle is no longer gooey.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°f. cream butter and sugar in electric mixer. add eggs one at a time, beating after each addition. add vanilla, bananas and lemon juice; mix well. sift together flour, baking powder and salt. add to banana mixture. put in greased loaf pan. bake for 1 hour or until fork comes out clean. option 1: can be made into 12 muffins. follow same directions, but only bake for 30 minutes. i often add chocolate chips for the kids. option 2: before baking, add 1 cup chopped walnuts or pecans. option 3: if you find too sweet, sugar can be reduced to 1\/2 cup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. cream butter and sugar in electric mixer. add eggs one at a time, beating after each addition. add vanilla, bananas and lemon juice; mix well. sift together flour, baking powder and salt. add to banana mixture. put in greased loaf pan. bake for 1 hour or until fork comes out clean. option 1: can be made into 12 muffins. follow same directions, but only bake for 30 minutes. i often add chocolate chips for the kids. option 2: before baking, add 1 cup chopped walnuts or pecans. option 3: if you find too sweet, sugar can be reduced to 1\/2 cup.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mix the flour, baking powder and salt. mix the sugar, shortening, and eggs together. stir in the bananas. add the dry ingredients and stir just until smooth. pour into a greased 9x5x3\u201D loaf pan. bake at 350 degrees until firmly set when lightly touched in the center, about 50 to 60 minutes. bread may crack across top; that\u2019s fine. cool on rack for 10 minutes and then remove from pan to continue cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 and grease and flour a 9x5 loaf pan. cream together margarine\/butter and sugar; add egg and mix until blended. stir in banana and herman. sift dry ingredients (flour, salt, baking powder, soda) into banana mixture and add nuts if desired. stir just enough for the batter to come together; extra stirring will make it tougher. pour into loaf pan and bake at 350 degrees f for 1 hour or until a toothpick comes out clean when inserted into the center. cool thoroughly before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350°f. in a large mixing bowl, combine the mashed bananas, sugar, egg, oil and almond extract. in a separate medium sized bowl, sift together the flour, baking powder, baking soda, salt and cinnamon; then slowly mix into the banana batter until everything is thoroughly combined. pour the banana bread mix into a greased loaf pan, or cupcake pan, and bake for 30-45 minutes for cupcakes, or an hour a loaf. (i know my bread is ready when it's golden, not brown, on top, i don't even have to do the toothpick test.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 deg f. in a large bowl combine together the flour, baking soda, and salt. cream the butter and brown sugar in a separate bowl. beat the eggs and add to the sugar mixture. mash the bananas, add to the sugar mix and combine well, little chunks of bananas are fine, they kinda blend inches add sugar\/banana mix to flour in large bowl and stir just to moisten; too much mixing will end up in a dense bread. pour mixture into lightly greased 9x5 loaf pan and cook for 65 to 70 minute remove from oven when cake tester is inserted into middle of bread and comes out clean. cool for 15 min before removing from pan. finish cooling on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. in a large bowl combine together the flour, baking soda, and salt. cream the butter and brown sugar in a separate bowl. beat the eggs and add to the sugar mixture. mash the bananas, add to the sugar mix and combine well, little chunks of bananas are fine, they kinda blend inches add sugar\/banana mix to flour in large bowl and stir just to moisten; too much mixing will end up in a dense bread. pour mixture into lightly greased 9x5 loaf pan and cook for 65 to 70 minute remove from oven when cake tester is inserted into middle of bread and comes out clean. cool for 15 min before removing from pan. finish cooling on wire rack.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream: 1\/2 cup oil. 3\/4 cup sugar. then add: 3 ripe bananas (mashed well). 1\/4 cup yogurt. 1 egg. mix dry ingredients in separate bowl then pour banana mixture in: 1 1\/2 cup flour. 3\/4 tbp cinnamon. 1 tsp baking soda. 3\/4 tsp salt. bake at 350 f for 50-60 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream: 1\/2 cup oil. 3\/4 cup sugar. then add: 3 ripe bananas (mashed well). 1\/4 cup yogurt. 1 egg. mix dry ingredients in separate bowl then pour banana mixture in: 1 1\/2 cup flour. 3\/4 tbp cinnamon. 1 tsp baking soda. 3\/4 tsp salt. bake at 350 f for 50-60 minute.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream butter, sugar, and eggs. add bananas and vanilla and mix well. sift dry ingredients together and fold into banana mixture. add nuts. pour into a greased 9x5 inch loaf pan. bake at 350 for 45 minutes. the bread will continue to cook for a few minutes after leaving the oven. take out of the loaf pan and cool on a wire rack or piece of aluminum foil. double the recipe for 2 loaves. note: this same recipe can make muffins, 6 in the large tins, 12 in the medium, from one loaf recipe. you may also use a bundt pan instead of a loaf pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, sugar, and eggs. add bananas and vanilla and mix well. sift dry ingredients together and fold into banana mixture. add nuts. pour into a greased 9x5 inch loaf pan. bake at 350 for 45 minutes. the bread will continue to cook for a few minutes after leaving the oven. take out of the loaf pan and cool on a wire rack or piece of aluminum foil. double the recipe for 2 loaves. note: this same recipe can make muffins, 6 in the large tins, 12 in the medium, from one loaf recipe. you may also use a bundt pan instead of a loaf pan.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"bake at 350 degree's for 1 hour. mix butter and banana's with wooden spoon. mix in sugar, egg, and vanilla together. sprinkle the soda and salt in the mixture of sugar, egg and vanilla. add the flour last, mixing in gradually. bake in 4x8 loaf pan. cool on rack and remove while still warm. eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bake at 350 degree's for 1 hour. mix butter and banana's with wooden spoon. mix in sugar, egg, and vanilla together. sprinkle the soda and salt in the mixture of sugar, egg and vanilla. add the flour last, mixing in gradually. bake in 4x8 loaf pan. cool on rack and remove while still warm. eat.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350. combine all ingredients in a large mixing bowl. pour batter into 3 greased bread pans till 1\/2 to 2\/3 full. bake for 1 hour and 30 minutes. check with a knife inserted into the center of loaf after 1 hour and 20 minutes for doneness. if knife comes out mostly clean, its done. cool for 15 minutes before removing from pans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat oven to 350 degrees. grease and flour 2 loaf pans. mix flour, sugar, baking soda, cinnamon, and salt. in a separate bowl mix oil, cold water, and eggs. mix the two mixtures together. after the two are mixed, add the bananas. pour into 2 loaf pans and bake for 1 hour. let cool outside of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"mix the dry ingredients first. add flour, oats, baking soda, and salt in a large bowl. mix dry ingredients with spoon or whisker and set aside. in separate large bowl mash the bananas. add sugar, honey, egg and butter to mashed bananas and stir. add dry flour mixture to wet banana mixture and stir until all flour is mixed (about 20 strokes). pour into a 5\"x9\" nonstick loaf pan. bake on center rack for 20 minutes at 340°f bake for additional 33 minutes at 335°f. test with butter knife in center. when knife comes out clean then it's done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix the dry ingredients first. add flour, oats, baking soda, and salt in a large bowl. mix dry ingredients with spoon or whisker and set aside. in separate large bowl mash the bananas. add sugar, honey, egg and butter to mashed bananas and stir. add dry flour mixture to wet banana mixture and stir until all flour is mixed (about 20 strokes). pour into a 5\"x9\" nonstick loaf pan. bake on center rack for 20 minutes at 340°f bake for additional 33 minutes at 335°f. test with butter knife in center. when knife comes out clean then it's done.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"preheat the oven to 350°f (175°c). with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle the baking soda and salt over the mixture and mix inches. add the flour last, mix. pour mixture into a buttered 4x8 inch loaf pan. bake for 1 hour. cool on a rack. remove from pan and slice to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f (175°c). with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle the baking soda and salt over the mixture and mix inches. add the flour last, mix. pour mixture into a buttered 4x8 inch loaf pan. bake for 1 hour. cool on a rack. remove from pan and slice to serve.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"sift flour with soda and salt into small bowl. cream butter in large bowl, then gradually add sugar. mix well. add banana and eggs to butter\/sugar mixture. blend through. combine milk and lemon juice in another small bowl. slowly, alternately fold in flour mixture (first small bowl) and milk mixture (second small bowl) to the banana mixture (large bowl). begin and end with dry ingredients (flour mixture). blend well after each addition. optional: stir in nuts. pour batter into 9x5x3 pan (or into muffin pan). bake at 350 for 1 hour, or until bread springs back when touched. (if making muffins, decrease time and check so they don't overcook.). let cool completely before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour with soda and salt into small bowl. cream butter in large bowl, then gradually add sugar. mix well. add banana and eggs to butter\/sugar mixture. blend through. combine milk and lemon juice in another small bowl. slowly, alternately fold in flour mixture (first small bowl) and milk mixture (second small bowl) to the banana mixture (large bowl). begin and end with dry ingredients (flour mixture). blend well after each addition. optional: stir in nuts. pour batter into 9x5x3 pan (or into muffin pan). bake at 350 for 1 hour, or until bread springs back when touched. (if making muffins, decrease time and check so they don't overcook.). let cool completely before removing from pan.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in a large bowl- combine all ingredients except brown sugar and optional ingredients. blend well, then stir in optional ingredients. pour into greased (on bottom only) 9x5 loaf pan. sprinkle brown sugar on top of loaf. bake at 350 for 65-75 minutes or until toothpick is inserted and comes out clean. cool, completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"in a medium bowl cream together butter and sugar. add eggs one at a time, mix until smooth. stir in bananas. in a separate bowl, mix together dry ingredients. gradually add dry mixture to banana mixture. pour mixture into a buttered and floured loaf pan. bake for 50 minute to 1 hour or until a toothpick comes out clean. let pan rest on a cooling rack for 10 minutes or until it's cool enough to handle. turn loaf out of pan by supporting top of loaf with one hand and turning over and patting bottom of pan. let cool completely on wire rack (if you can wait that long!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium bowl cream together butter and sugar. add eggs one at a time, mix until smooth. stir in bananas. in a separate bowl, mix together dry ingredients. gradually add dry mixture to banana mixture. pour mixture into a buttered and floured loaf pan. bake for 50 minute to 1 hour or until a toothpick comes out clean. let pan rest on a cooling rack for 10 minutes or until it's cool enough to handle. turn loaf out of pan by supporting top of loaf with one hand and turning over and patting bottom of pan. let cool completely on wire rack (if you can wait that long!).","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.","target":"cream together sugar and butter until light and fluffy. then add eggs and cream. then add bananas, baking soda, and flour. pour into a greased bread pan. bake at 350 degrees for 1 hour or until an inserted toothpick comes out clean. cool in pan 10 to 15 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream together sugar and butter until light and fluffy. then add eggs and cream. then add bananas, baking soda, and flour. pour into a greased bread pan. bake at 350 degrees for 1 hour or until an inserted toothpick comes out clean. cool in pan 10 to 15 minutes before removing.","target":"cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven broiler or toaster oven broiler. arrange zucchini slices on cookie sheet. spread each with a little soft margarine. sprinkle with garlic powder, to taste. top with shredded or sliced mozzarella. place in broiler and broil until cheese is melted and bubbly.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: before beginning, preheat your oven to 350 f and grease and flour two loaf pans. mix eggs and sugar together, then stir in the pumpkin and butter. stir dry ingredients together and add to egg mixture. mix well. stir in the zucchini and nuts. divide into pans and bake 45 to 50 minutes or until the loaves test done. cool in pans ten minutes before removing to wire racks to cool completely.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: switch oven on at 350 deg f. grease and flour 2 loaf tins[7. 5 in x 3. 5 inch size]. cream the butter and sugar thoroughly. beat in the eggs. stir in the zucchini and pineapple. sift dry ingredients together and stit into zucchini-pineapple mixture. combine well. fold in nuts and sultanas. pour into tins and bake for 40-45 minutes until tops are golden and an inserted needle comes out clean. turn out while warm and cool on a wire rack.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cream butter until light and fluffy and beat in sugars. add eggs one at a time, and then mix in vanilla. stir in flour and baking powder. mix in zucchini, coconut and nuts. spread evenly in a greased 15 x 10 x 1\" baking pan. bake 30-35 minutes. while bars are baking mix together the frosting ingredients. when bars are done, let cool for 10 minutes, and then spread with frosting while still warm. cut into squares.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. grease a 15 x 10\" pan. cream butter until light, then beat in sugars. add eggs, one at a time. beat in vanilla. stir in flour mixed with baking powder and salt. add zucchini, coconut, and chips or walnuts. spread in pan and bake 40 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: layer the zucchini, mushrooms, and onions in a lightly greased 1 to 1 1\/2 quart baking dish. sprinkle evenly with salt and pepper, cheese, and basil. cover and bake at 350 degrees for 20 minutes. uncover and bake 10 minutes more or until vegetables are tender.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. in a large mixing bowl combine eggs, sugar, oil, and vanilla, mix well. in microwave melt 2 tbsp butter-add cocoa powder, mix well, and cool. grate zucchini. add zucchini and cocoa powder mix to the bowl, mix well. in another bowl add flour, baking soda, cinnamon, salt. blend dry ingredients into the zucchini mix. toss chocolate chips with 2 tsp flour (this will prevent them from sinking to the bottom), add to the mixture mix in chopped nuts. grease and flour 2 loaf pans. pour batter into 2 loaf pans. bake 60-70 minutes until toothpick inserted in center comes out clean. cool on rack for 10 minutes in the pans, remove and cool on rack.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine flour, parmesan cheese, salt, baking powder and baking soda. in another bowl, beat the eggs, buttermilk, sugar and butter. stir into dry ingredients just until moistened. fold in zucchini and onion. pour into a greased and floured 9\"x5\"x3\" loaf pan. bake at 350 degrees for 1 hour or until a toothpick comes out clean, when inserted towards the center. cool for 10 minutes before removing from pan to a wire rack.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f grease a regular loaf pan. combine the wet ingredients by hand in a medium bowl until well blended. in a separarate bowl, sift together the dry ingredients. add the flour-mixture to the wet bowl. stir just until everything is combined. you can let the dough sit overnight for the flavors to blend, or you can bake it immediately. pour the batter into the prepared pan. bake at 350 f for 1 hour, or until a toothpick inserted in the center comes out clean. serve the loaf while it is warm with the cream cheese for rave reviews. note: you can also add 1\/2 cup of chopped nuts if you so desire; i recommend toasted walnuts or pecans for the best flavor.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. prepare a 9 inch round baking pan by spraying with non-stick cooking spray. in a bowl, combine the flour, onion 2 tablespoons of the grated parmesan cheese, baking powder, salt and baking soda. in a small bowl, mix the buttermilk, oil, egg substitute or eggs. add the shredded zucchini to the milk mixture, stir to blend. add milk mixture to the flour mixture and stir just until blended. pour into prepared pan, sprinkle with remaining cheese and bake for 40 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f coat a 9 x 5-inch loaf pan with nonstick cooking spray. add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk. in another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt. add zucchini mixture to flour mix, combining until just moist. pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil until fluffy gradually adding sugars. add eggs one at a time until each is mixed in well. add vanilla. stir in flour and baking powder. add zucchini, coconut, and nuts. spread evenly on cookie sheet. bake at 350 for 40 minutes. frost while warm. ( while making frosting add milk slowly and only enoug to make a glaze. you may need more than the listed amount.). just a note: i made these recently and my mom informed me that i forgot the cinnamon. she puts cinnamon in with her glaze. taste fantastic.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for the bars:. heat the oven to 350°f grease bottom and sides of square pan, 9x9x2 or 8x8x2 inches. mix brown sugar, butter, vanilla and egg in large bowl. stir in flour, baking soda, cinnamon and cloves. stir in zucchini and nuts. spread into pan. bake 25 - 30 minutes or until toothpick inserted in center comes out clean. cool completely, about 1 hour. frost with spice frosting. for the frosting:. mix all ingredients until smooth and spreadable.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat broiler. heat olive oil in a large ovenproof skillet (with ovenproof handles), set over medium-low heat. add garlic and cook 10 seconds, or until golden; do not let brown or flavor will be bitter. arrange zucchini halves \"cut\" side down in skillet. season with salt and pepper. increase heat to medium and cook 8 minutes, or until caramelized on cut surface and just tender. turn zucchini over; sprinkle cut sides with cheese and cook 1 minute longer. transfer skillet to broiler; broil until cheese is melted and golden brown, about 3 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. butter and flour 2 8\"x4\" loaf pans. melt butter and chocolate over medium heat in 2 quart saucepan, stirring occasionally, 4-6 minutes. remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed. combine all remaining bread ingredients in large bowl. stir zucchini mixture into flour mixture until just moistened. spoon batter into loaf pans. bake for 35-45 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pans. cool completely on wire racks. meanwhile, stir together all glaze ingredients in small bowl. drizzle over cooled bread.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, fat replacer, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little milk if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f and grease a 8\" x 4\" bread pan. stir together all dry ingredients (thru cloves) in large mixing bowl. add eggs, applesauce, buttermilk and vanilla and stir until all ingredients are moistened. stir in zucchini and nuts. pour into prepared pan and bake for about 50-60 minutes until a toothpick tests clean. cool in pan for 15 minutes; remove and let cool completely.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice zucchini and lightly salt. allow to sweat covered over night, or at for at least a few hours especially if it's a good hot day.). remove seeds, quarter zucchini and place in a large bowl. add remaining ingredients except for the flour and egss and stir\/toss. add flour and stir\/toss. in a separate bowl lightly beat eggs 20-30 times with a fork. gently incorporate eggs into mixture. pour mixture into a lightly buttered\/greased 9x12 metal pan. bake for 55-60 minutes in a preheated 300°f oven (only open the oven once after putting the pan inches open after about 45 minutes to gauge remaining time- dish should be nicely browned on top with formed edges).","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350* f. grease a 13x9x2 inch pan. in a large bowl, cream butter and sugar together. add eggs, one at a time, beating well after each. beat in yogurt and vanilla. combine flour, cocoa, baking soda, and salt in a small bowl. gradually add to creamed mixture, stirring to combine. fold in zucchini. pour mixture into prepared pan. bake at 350* f for 35-40 minutes or until a toothpick inserted near center comes out clean. for frosting, combine chocolate chips and peanut butter in a small saucepan. cook over low heat, stirring constantly, until smooth. spread over warm brownies. cool on a wire rack. cut into bars.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease and flour 2 5x9 inch loaf pans or 7 3x5 loaf pans. in a large bowl, beat the cream cheese until fluffy. add the sugar and the vanilla extract. then add the eggs one at a time. beat until smooth, 2-3 minutes. mix the flour and the next six ingredients in another bowl. on low speed add slowly to the cream cheese mixture. toast the chopped walnuts over low heat, cool before adding to dough. fold in the zucchini and the walnuts. pour evenly into prepared pans. bake for 60-70 minutes or until toothpick come out clean. cool in pans 10 minutes. turn out on wire rack and allow to cool completely. enjoy.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 and grease and flour the bottom only of a 9x5-inch loaf pan. for the bread: in a large bowl, beat brown sugar and butter on medium speed with an electric mixer until light and fluffy. with spoon, stir in zucchini, pineapple and eggs. stir in flour, baking soda, cinnamon, salt, and allspice until well blended. fold in walnuts. spread evenly in pan. bake 60 to 70 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan to cooling rack. cool 30 minutes. in a small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. cool completely, about 1 hour. store in refrigerator. it will stay fresh for several days.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cook zucchini in microwave until somewhat tender. place in bottom of a 9\" x 13\" baking dish that has been sprayed with cooking spray. mix cheese with onions and eggs and pour over zucchini. dot with butter and bake 25 to 35 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan. in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1\/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan. bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1\/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven at 350 degrees. prepare pan a 8 x 4x 2-inch loaf pan with cooking spray and flour; set aside. in a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. in another mixing bowl, combine zucchini, sour cream, egg white, and lemon peel. mix dry ingredients with wet ingredients just until moistened. pour batter into prepared pan. bake 60 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream together butter and sugars. add eggs one at a time. add vanilla. sift together dry ingredients then add to creamed mixture, stirring to incorporate. stir in zucchini, coconut and raisins. spread into a buttered jelly roll pan. bake 30-40 minutes until lightly browned and toothpick inserted in center comes out clean. cool in pan. for icing: melt butter in a small bowl. add remainging ingredients, except nuts. stir until smooth. ice cooled bars. sprinkle with nuts. cut into squares.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. in another bowl, whisk the eggs, milk, oil, lemon juice and extract. stir into dry ingredients just until moistened. fold in the zucchini, poppy seeds and lemon peel. pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans. bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. in a large mixing bowl combine together cream cheese, sugar, and honey. cream together for about 3 minutes. add the eggs and blend together. add the oil, vanilla, grated zucchini, grated carrot, and orange zest. blend together. add the flour, baking powder, baking soda, salt, allspice, cinnamon and nutmeg. blend together for about 3 minutes. pour batter into 2 bread pans (about 9x5) that have been sprayed with vegetable spray. bake in a 350 degree oven for about 1 hour or until a toothpick comes out clean. remove newly baked bread from their bread pans and place on a wire rack to cool. serve and enjoy!","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat eggs and oil together, then add sugars and maple extract (or mapeline, which works well). add grated zuccchini and mix well. add all dry ingredients and mix until blended. fold in pecans (walnuts work too). pour into two 8x4 or 9x5 loaf pans, greased and floured or otherwise prepped. bake @ 350 degrees for 45 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat together the eggs, sugar, buttermilk and butter. sift together the flour, baking powder, baking soda, spices and salt. slowly add the dry ingredients to the wet. stir in the citrus zests. stir in the zucchini and carrot. add the walnuts. grease two large loaf pans. divide the batter between the two pans. bake at 350 f for 1 1\/4 hour. cool in pan 15 min before turning out onto cooling rack. cool completely before slicing.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. beat eggs until foamy, then add sugar, oil, yogurt, cinnamon and zucchini and mix well. in a separate bowl, sift together flour, salt, baking soda and baking powder. add dry ingredients slowly into yogurt mixture and mix until moist. pour into two greased and floured 9x5x13-inch loaf pans. bake for 40-45 minutes. loaves should be golden brown on top when done.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees; grease and flour a 9x13-inch pan or spray with nonstick cooking spray. shred the zucchini into a large bowl of salted ice water. let sit for 30 minutes; drain well. mix butter and sugar. add vanilla and egg and beat until smooth. add drained zucchini. in another bowl, combine the flour, baking powder and cocoa powder. add the chocolate morsels and nuts, if desired. fold wet and dry ingredients together until just blended. pour into the prepared pan and even out with a spatula. bake for 30-35 minutes. cool completely before cutting into squares.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350. grease and flour two 8 inch by 3 and 7\/8 inch loaf pans. ( i used tin handi-foil ultimates). in a large bowl, beat eggs, sugar, oil and vanilla until smooth. beat in cream cheese. in another large bowl, whisk flour, baking soda, baking powder, cinnamon,salt, and nutmeg. on a low speed, gradually beat into the egg mixture. fold in zucchini. evenly divide batter between the two prepared pans. bake at 350 for 60 minutes or until a toothpick inserted in the center comes out clean. allow 10 minutes for cooling on a wire rack, then turn out of pans and allow to cool completely.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs with a whisk in a large mixing bowl. add sugar, oil, yogurt, extracts, lemon juice and zucchini. add flours, baking powder and soda, and salt. spray 3 small loaf pans with cooking spray and pour batter into loaf pans. sprinkle each loaf with turbinado sugar and sliced almonds. bake at 350 degrees for 1 hour.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. melt butter in 9x13-inch pan. beat eggs. add milk. blend dry ingredients together add to wet ingredients. blend well. add cheeses and shredded zucchini, and herbs; blend well. pour into pan with melted butter. bake at 350°f. bake for 25 minutes or until a fork comes clean.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. grease and sugar a 9 x 5 inch loaf pan. preheat oven to 350 degrees. 2. sift flour, baking soda, baking powder, cinnamon and salt into bowl. separately, beat the eggs and sugar until well mixed and slightly thickened. beat in the oil, juice, yogurt, vanilla, and grated zests. add the dry ingredients and zucchini and mix well by hand. 3. pour batter into prepared pan and bake for 50 minutes or until deep golden brown. cool on wire rack.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat over to 350 and grease loaf pan. put flour, baking soda, baking powder, salt and ginger in bowl set aside. in medium bowl beat the two egg whites beat into the eggs in this order, 1 cup splenda, 1\/2 cup yogurt, 2 tablespoons lemon juice. stir into egg mixture, the zest of one lemon, 1 zucchini grated (not peeled), the rest of flour mixture and raisins bake for about an hour or so. enjoy!","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grate zucchini. mix zucchini with 4 t sugar. drain in fine mesh strainer over bowl for 30 minutes. whisk together dry ingredients. mix together zucchini, lemon and yogurt separately. beat eggs in kitchenaid. add half of dry mixture to eggs and mix lightly. add 1\/3 zucchini mixture. add half of remaining dry mixture. add 1\/3 zucchini mixture. add rest of dry mixture add rest of zucchini mixture and nuts. split into 2 9-inch loaf pans that have been sprayed with baking spray. bake in preheated oven at 350 convection for 50 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease loaf pans and set aside. in a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended. stir in the zucchini. in a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. gradually add to the wet ingredients, mixing well. fold in the coconut and chocolate chips. pour into the loaf pans. bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans. cool on a baking rack.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. preheat the oven to 375 degrees. prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour. 2. in a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. mix well. add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. mix well to combine. 3. add the cherries and stir to thoroughly incorporate. fill each of the prepared loaf pans about 3\/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean. 4. remove pans from the oven and allow them to cool on a wire rack for 10 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: stir together dry ingredients. combine oil, sugar, eggs and vanilla. add dry ingredients alternately with milk to sugar mixture. stir in zucchini and raisins. turn into a greased 9x5-inch loaf pan. bake at 350f until skewer inserted in the center comes out clean, about 65-75 minutes. cool in pan for 10 minutes; remove and cool.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease a 9x5 inch loaf pan. shred zucchini and squeeze liquid out of zucchini, by squeezing it in a towel or several paper towels. squeeze well to release most of the liquid. whisk together sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl. stir in flour, baking soda, baking powder, cinnamon, and salt. carefully stir in zucchini. place in batter in loaf pan and bake at 375 degrees for 50-55 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325°. coat a 9 x 5 inch loaf pan with nonstick spray. combine flour, baking powder, salt, and baking soda in a large bowl. add zucchini, 1\/2 cup tomato, scallions, basil, and cheese; toss to combine. whisk together buttermilk, eggs, oil, and vinegar in a second bowl. fold buttermilk mixture into zucchini mixture just until moistened; batter will be thick. scoop batter into prepared pan. level top of batter and garnish with fresh tomato slices. bake until a pick comes out clean, 70-75 minutes. let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing. *good for making sandwiches .","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease two loaf pans. cream together the zucchini, eggs, oil, milk, cream cheese and brown sugar. add baking powder, baking soda, salt, 1 t cinnamon and vanilla. mix well. add 3 1\/2 cups flour and nuts, stir to combine. in a separate bowl combine 4 t cinnamon, white sugar and 1 cup flour. cut in butter to create filling and topping. pour one quarter of batter into loaf pan, sprinkle with 1\/4 of cinnamon mixture. pour one quarter of batter into loaf pan and sprinkle top with 1\/4 of cinnamon mixture. repeat to fill second loaf pan. cook at 350 degrees for 55 minutes.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease 2 loaf pans (9x5 inch) and dust with flour. sift flour, cinnamon, nutmeg, cloves and salt into bowl. beat eggs, oil, milk, sugar and vanilla in a large bowl until combined. add flour mixture to egg mixture and stir to combine thoroughly. stir in zucchini and nuts. pour into prepared pans. bake 45 - 60 minutes until a wooden pick inserted into center comes out clean. cool in pans on wire rack for 20 minutes. remove from pans and cool completely.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. grease 11x15 inch cake pan. in a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. combine the flour, baking powder, soda and salt; stir into the sugar mixture. mix in the zucchini. spread the batter evenly into the prepared pan. bake for 20-25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. allow bars to cool completely before frosting. to make the frosting, blend together the butter, cream cheese and confectioners sugar until well blended. spread over cooled bars before cutting.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. grease 2 9x5 inch loaf pans. stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended set aside. whisk eggs, sugar, coconut oil, butter, honey and vanilla together in a large bowl. stir in zucchini \"you can add 1 cup walnuts at this time if you like\". add flour mixture and stir until well combined. divide the batter between the prepared loaf pans. bake until it passes a toothpick test about 1 hour cool completely store in plastic bags over night for best flavor.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. slice the bread in half lengthwise, then lightly butter the bread and wrap in foil. bake at 350 degrees f for 15 minutes. brown the ground beef and drain the excess fat. add the onion, and cook until the onion is transparent. remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. remove the bread from the oven and spread the meat mixture on each half. arrange the chopped tomatoes and chopped bell pepper on top of the meat mixture and top with the grated cheese. place back in the oven and bake only until the cheese is melted. serve hot. note: sauteed sliced mushrooms would also be good in this!","target":"in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add bacon and garlic. combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended. stir in soup and mushrooms(mixture will be thick). bring to a boil. reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. stir in sour cream. cook 3-4 minutes longer or until heated through; stirring occasionally(do not boil). serve on buns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the salmon with the onion, lemon juice, and mayonnaise. spread the mixture on thick slices of french bread and top with a slice of cheddar cheese. add a top slice of bread and butter both sides of the sandwich generously. grill until brown, then turn and brown the other side, and the cheese is melted. serve hot.","target":"preheat oven to 400. fry bacon until crisp. transfer to paper-lined plate and pour all but 1 tablespoon of bacon fat out of pan. pat chicken dry and season with salt and pepper. cook chicken in bacon fat until browned on one side, about 4 minutes. flip chicken and add bbq sauce and water. cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. remove chicken from pan and cut into bite-sized pieces. arrange onion rolls cut side up on a baking sheet. divide chicken among bottom halves of rolls. top with sauce, cheese, and bacon. bake open-faced sandwiches until cheese melts and rolls are golden brown, about 4 minutes. top each sandwich with toasted roll top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. stir over hot water until the cheese melts and the mixture is well blended. remove from the heat and cool to lukewarm. generously butter a large baking sheet and set aside. cut the bread slices diagonally and dip each triangle into the cheddar mixture. place 1\/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. serve hot.","target":"drain olives and pat dry with towels. combine cheese and butter in a bowl. add flour and cayenne and blend until well mixed. drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. bake the wrapped olives on a baking sheet in the middle of a preheated 400 degree oven for 15 minutes or until golden. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix beef and garlic and let sit for 10 minutes. sauté beef and garlic in a nonstick pan sprayed with vegetable oil. when beef is done, remove from pan. in same pan, sauté green onions and bok choy until vegetables are tender. return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan). season with salt and pepper to taste. great served over rice, noodles or alone with a side. i have also made without bok choy and used slice green peppers and water chestnuts, baby corn. as i said, very versatile.","target":"preheat oven to 350 degrees f. in a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1\/2 cup parsley. cover tightly and bake for 1 1\/2 hours or more, until the meat is very tender. lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. skim off the fat. do not boil the sacue down; it should remain rather thin. ladle the stew into a deep platter. granish with feta, walnuts, and the remaining parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend or process cheeses together. stir in the soy sauce and process until smooth. stir in the sesame seeds. serve with crackers. variations:. add 1 to 2 tablespoons of sour cream if a softer spread is desired. for a dip: substitute 1 1\/2 cups of sour cream for the cream cheese. for cheese balls: combine all the ingredients except the sesame seeds. form into small balls and roll in the sesame seeds, using more if necessary.","target":"all the ingredients should be at room temperature before starting this recipe. whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. i also have mixed it well by hand, but room-temp ingredients are key to do that. spread on bread slices. (rye, sourdough or regular french bread are great.) toast under the broiler until hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine ingredients, mixing until well blended. serve with assorted crackers. variations: add one of the following mix-ins to cheese mixture. 6 crisply cooked bacon slices, crumbled, 1 tbl finely chopped onion and1\/4 tsp hot pepper sauce. 2 tbl finely chopped pimiento, 2 tbl finely chopped green pepper, 2 tbl finely chopped onion, 1\/2 tsp lemon juice and dash of ground red pepper. 4oz can chopped green chili peppers, drained and 1 tbl finely chopped onion.","target":"all the ingredients should be at room temperature before starting this recipe. whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. i also have mixed it well by hand, but room-temp ingredients are key to do that. spread on bread slices. (rye, sourdough or regular french bread are great.) toast under the broiler until hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat broiler. combine tuna, celery, onion and mayonnaise\/pickles\/ketchup dressing. season with salt and pepper. toast english muffin halves. place split-side-up on baking sheet and top each with 1\/4 of tuna mixture. broil 2 to 3 minutes or until heated through. top with cheese and return to broiler until cheese is melted, about 1 minute longer.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the broiler. toast bread in a toaster. combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. spread 1\/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. serve immediately.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together the red onion, tuna, mayonnaise, salt and pepper. split the soda farl into two horizontally and toast lightly. heat the grill to a medium setting. divide the tuna mixture into two and spread over the farl. lay the cheese over the top and place under the grill for 3 - 5 minutes or until the cheese is melted and beginning to brown slightly. remove and serve immediately with green salad.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, combine the first six ingredients; mix well. place one cheese slice, two tomato slices and 1\/3 cup tuna mixture on three slices of bread. top with remaining cheese slices and bread. in a large skillet or griddle, melt 2 tablespoons butter. toast sandwiches until lighlty browned on both sides, adding butter if necessary.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: flake the tuna into a bowl. add celery, carrot, mayonnaise, and mustard. stir to mix. add the salt and pepper. place 1\/3 of the mixture on top of each piece of bread, followed by the tomato slices, and cheese. place in preheated oven 4 to 6 inches from the broiler and broil until the cheese melts.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the first 5 ingredients to make the tuna salad. spread the tuna salad on five slices of bread, and top with the cheddar cheese. place the next slice of bread on top. spray a griddle with cooking spray and heat the griddle to medium. place the five tuna sandwiches onto the griddle. cook for five minutes on each side, or until the cheese is melted and bubbly and the tuna is heated through. serve with a green salad and enjoy!","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. drain tuna, add to bowl with celery, onions, salt, pepper, monterey jack and mayonaisse. mix until combined. put 1\/6 of mixture on each english muffin half. put slice of american cheese on top of each. bake until heated through and cheese is melted, about 10 minutes.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, mix tuna, mayonnaise, celery, onions, and pepper. toast the english muffins. divide the tuna salad into four equal portions (about 2 tbs. each). spread each muffin half with one portion of the tuna salad. cover with sliced onion, sliced tomato, and top it off with a slice of american cheese. place the tuna melts in a microwave and melt the cheese, or place it in an oven proof dish and melt them in the oven.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan, combine the vinegar, sugar and bay leaf; season with pepper and bring to a boil over medium-high heat, stirring until the sugar is dissolved. pour the mixture over the onion, cover and let stand for 20 minutes. drain. rub the toasted bread with the garlic. season the tuna with salt, pepper and the thyme. in a skillet, heat the evoo, 2 turns of the pan, over medium-high heat. add the tuna and cook until just about opaque, about 5 minutes. flake the tuna into chunky pieces. preheat the broiler. spread a light layer of mustard on each baguette slice, then top with tuna, onions, cornichons and cheese. place on a baking sheet and broil until the cheese is melted.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat youtr oven to 200ºc. combine the tuna, cream cheese, corn, tasty cheese, spring onions, parsley and pepper. mix until well combined. lay one puff pastry sheet on benchtop. spread tuna mixture over one half of the pastry, leaving a 2cm border from the edge. using a sharp knife, cut 6 x 4cm slits in the other side of pastry. fold over filling and seal at edges. repeat with remaining pastry and filling for another slice. brush pastry with milk and bake for 20 minutes, or until golden. cut into slices to serve with green salad and or vegatables.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the broiler. drain the tuna well and put in a bowl. add the mayo, celery, onion, and parsley; stir to combine. season with pepper (and salt, if needed). arrange bread slices on a rimmed baking sheet and broil, turning once, until very lightly browned on both sides, about 1 minute total. spread equal amounts of the tuna mixture onto each toasted bread slice. divide the tomato slices evenly among the sandwiches, then divide the cheddar evenly on top. return to the broiler and broil until the cheddar melts, about 1 minute; serve at once.","target":"place broiler rack in position under broiler and turn on broiler. saute garlic,celery and onion in a small amount of oil or butter in a skillet. cook until onion is just tender. drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. if you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. place bagel halves, split side up, in baking dish. spread tuna mixture over top covering all and sprinkle cheese over top of mixture. broil 2 or 3 minutes, until cheese melts. serve at once. broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. blend in the sour cream. add the crumbled bacon. spread 2 tbls of the mixture on each slice of bread. arrange lettuce and tomato on two slices and top with remaining bread slices. serve.","target":"combine the butter and milk in a pan and bring to a boil. add the flour all at once stirring constantly until a ball forms. remove from heat. add eggs, one at a time stirring constantly and vigorously until smooth. add cheese, bacon, onion, garlic powder, salt and pepper. grease baking sheet and drop by teaspoonfuls on the sheet. bake at 350°f for about 20 minutes until puffed and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare the egg salad filling. refrigerate for at least 1 hour to blend the flavors. spread 4 of the cheese slices with the filling. place tomato slices on top of the filling. top with the lettuce leaves and salt and pepper to taste. cover with the remaining cheese slices. serve on individual plates with the pickles and olives.","target":"use meat grinder, food processor or quisinart to grind bologna,ham and dill pickle. grind seperately. mix together. add relish. mash hard boiled egg with fork and add to mixture. mix thoroughly. add miracle whip to taste and mix. spread on bread. this recipe makes enough finger sandwiches for a small party. approximately 1 1\/2 loaves of bread - quartered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: core and chop pears, put into a saucepan with the lemon juice and half of the cores (make sure you dont have any seeds). barely cover the pears with water; simmer until pears are soft. puree the pears in a food processor, and return pears to a clean saucepan. add the sugar and cook until very thick, make sure you are stirring regularly. pour the mixture into a lined deep baking tray and leave to firm at room temperature. cut into pieces and serve with cheddar cheese and water crackers.","target":"stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. blend in the cheddar cheese with a fork until well blended. mix in the remaining ingredients and shape into 1 1\/2 to 2-inch rolls. chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1\/4-inch thick. bake on an ungreased cookie sheet at 400 degrees f for about 10 minutes. remove from cookie sheet and let cool. store the cooled crackers in airtight containers in a cool place. they will keep for several weeks this way and if you freeze them, they will last indefinitely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set out a heavy skillet. put the grated cheddar cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. melt the butter in the skillet over low heat and drop the batter by tbsp into the skillet. cook over medium heat until lightly browned on the bottom. loosen the edges with a spatula, turn and lightly brown the other side. serve at once with bacon or sausage.","target":"grind flaxseed in food processor, coffee grinder, blender, etc. until fine and almost pasty. combine wet ingredients in microwaveable container. microwave on high for 1 minute. combine dry ingredients in bowl. combine wet ingredients and melted margarine. blend wet ingredients and dry ingredients. fry on griddle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set out a heavy skillet. put the grated cheddar cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. melt the butter in the skillet over low heat and drop the batter by tbsp into the skillet. cook over medium heat until lightly browned on the bottom. loosen the edges with a spatula, turn and lightly brown the other side. serve at once with bacon or sausage.","target":"chop 1 nectarine to make 1 cup. slice the remaining nectarines and set aside. in a medium bowl, stir together the baking mix, juice, and egg until just moistened. stir in the fruit. coat a griddle or skillet with nonstick spray and heat over medium heat. spoon 1\/4 cup of batter onto the griddle, spreading it gently with the back of a spoon. cook until bubbles form on top and underside is golden brown. turn and cook the pancake for another minute or so until golden brown. top with the remaining nectarine slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set out a heavy skillet. put the grated cheddar cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. melt the butter in the skillet over low heat and drop the batter by tbsp into the skillet. cook over medium heat until lightly browned on the bottom. loosen the edges with a spatula, turn and lightly brown the other side. serve at once with bacon or sausage.","target":"mince liver and an onion in ther food processor. in a big bowl combine the rest of the ingridients with the liver-onion paste. mix well. heat the frying pan on medium high heat. pour one tablespoon of any friyng oil. using a small ladle pour the paste making half palm size pancakes. cook each side for 2 minutes or until the juce in not coming out. serve hot or warm with some garnish or by itself with a little of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: large bowl; sift flour, baking powder, salt, and sugar. cut in butter. add beer. mix lightly with fork until ball forms turn dough onto generously floured surface. knead gently 5-6 times. roll dough out and cut with biscuit cutter. place biscuits 1 in apart on ungreased baking sheet. bake until tops are brown (15-18 minutes) at 425°f.","target":"sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. the dough should be soft. turn onto a floured board and knead lightly for a few seconds. pat to a 3\/8-inch thickness and cut. bake on a baking sheet in a hot-oven (425°f) about 11-12 minutes or until lightly browned. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients and drop by tablespoon onto a non stick cookie sheet. bake 10 to 15 minutes, or until golden brown, on 400° in a preheated oven. serve hot biscuits with honey butter or any sweet butter. to spice them up a little i sometimes add 1 teaspoon of cayenne pepper or emeril's bamm! enjoy !","target":"sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. the dough should be soft. turn onto a floured board and knead lightly for a few seconds. pat to a 3\/8-inch thickness and cut. bake on a baking sheet in a hot-oven (425°f) about 11-12 minutes or until lightly browned. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425°f place baking mix in large bowl. add cheese and herbs; stir until combined. mix sour cream, mustard and milk in a small bowl. stir into baking mix until just combined. place dough on surface lightly dusted with baking mix or flour; knead 10 times. pat into 1\/2-inch thick circle. cut with 2-inch cutter dusted with flour\/baking mix (a round drinking glass works great for this). place biscuits on a lightly greased baking sheet. brush each lightly with beaten egg. place 1 parsley leaf on top of each biscuit; lightly brush again with egg. bake 12 to 15 minute or until lightly browned. enjoy!","target":"sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. the dough should be soft. turn onto a floured board and knead lightly for a few seconds. pat to a 3\/8-inch thickness and cut. bake on a baking sheet in a hot-oven (425°f) about 11-12 minutes or until lightly browned. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f and line a baking pan with parchment paper. combine flour, sugar, baking powder and salt. cut in butter with a pastry blender until texture is rough and crumbly. add milk and combine just until dough comes together ( a few dry crumbs are okay). stir in cheddar and basil. turn dough onto a work surface and shape into a disc, flattening and folding as you combine. divide dough into two discs and press or roll into 3\/4 inch thickness. cut into wedges or circles with cookie cutter and place on prepared baking tray. brush with milk and bake for 20 minutes until light golden brown alternatives (different cheeses, different herbs or just use pesto) i love bacon on these as well, just make sure they are well cooked first.","target":"sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. the dough should be soft. turn onto a floured board and knead lightly for a few seconds. pat to a 3\/8-inch thickness and cut. bake on a baking sheet in a hot-oven (425°f) about 11-12 minutes or until lightly browned. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut bread rolls into small cubes. you should have about 3 cups. put in a large bowl and set a side. prepare your four 8oz. cups - butter them and sprinkle with breadcrumbs. whisk the egg whites until stiff peak form. set a side. in large bowl combine bread cubes, egg yolks, milk and salt. add sifted flour and baking powder and stir well. fold in egg whites. fill your prepared cups with mixture leaving 1 inch for mixture - it will rise in microwave. put in microwave and cook about 10 minutes on 700w (high). check with wooden toothpick if they are done inside. take it out of cups. cut into 1\/2 inch slices. they freeze well.","target":"mash the cheddar cheese and add the eggs mixing well. stir in the flour and salt. drop by tbls into the rapidly boiling water then cover and boil for 15 minutes. drain and serve with melted butter and sour cream. sprinkle with chopped parsley or paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cornbread mix, egg and butter in a mixing bowl. add remaining ingredients. combine well. mixture will be thick and lumpy. place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish. bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.","target":"combine the dry ingredients and then stir in the cheddar cheese. combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. pour into a greased 8-inch square baking pan and bake at 425 degrees f for 35 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f. melt 1 tablespoon butter in a medium skillet. add chopped onion and saute until tender, 5-6 minutes. combine milk and egg. add biscuit mix and stir until just moistened. stir in onions, 1\/2 cup cheese, and 1 1\/2 teaspoons poppy seeds. spread in a greased 8\" round pan. sprinkle remaining cheese and poppy seeds on top. melt 2 teaspoons butter in the same skillet. add sliced onion and saute until wilted, 3-4 minutes. arrange sliced onion over top of dough. melt remaining butter and drizzle over top. bake 20 minutes. cut into 8 wedges and serve warm.","target":"combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. combine the milk and eggs then add the mixture to the cheddar mixture. stir until just moistened, then spoon into a greased 9 x 5-inch loaf pan. bake at 375 degrees fahrenheit for one hour. remove from the pan immediately and let cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine the dry ingredients, then stir in the cheddar cheese. combine the egg with the milk and oil. stir into the cheddar mixture, mixing until just moistened. pour the mixture into a greased 9-inch square baking pan. bake at 425 degrees f. for 20 minutes. cool slightly and cut into squares, then serve warm.","target":"chop bell pepper and set aside. fry ground beef in skillet until cooked add bell pepper. cook for 5 minutes and drain excess grease. prepare one package of cornbread mix according to directions. grease a 11x13 pan and pour in cornbread mix. open corn and beans and pour into meat. prepare 2nd package of mix and top meat and veggies mixture. cook in oven 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 degrees. mix the cake mix according to the directions on the box, be careful not to beat air into mixture. in a seperate bowl, mix the rest of the ingredients then gently fold in the cake batter. pour into two greased 8 inch pie pans or a 13\" x 9\" x 2\" baking pan. bake in preheated oven until lightly browned.","target":"combine the dry ingredients, then stir in the cheddar cheese. combine the egg with the milk and oil. stir into the cheddar mixture, mixing until just moistened. pour the mixture into a greased 9-inch square baking pan. bake at 425 degrees f. for 20 minutes. cool slightly and cut into squares, then serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees. in a large bowl, mix the cream cheese, pepper jack cheese, egg and corn. arrange the chips on a large baking sheet and place 1 tsp corn mixture in each. bake until the filling sets, approx 20 minute. sprinkle the corn bites with garnish, serve warm.","target":"combine the dry ingredients, then stir in the cheddar cheese. combine the egg with the milk and oil. stir into the cheddar mixture, mixing until just moistened. pour the mixture into a greased 9-inch square baking pan. bake at 425 degrees f. for 20 minutes. cool slightly and cut into squares, then serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: dump everything in the crock pot and cook on high for around three hours. stir a few times during cooking. when the pasta is done and everything is hot i turn the crock pot off for at least a half hour before serving so it can thicken up. this can also be done in a 9x13 pan and cooked for an hour at 350 degrees in the oven.","target":"combine the dry ingredients, then stir in the cheddar cheese. combine the egg with the milk and oil. stir into the cheddar mixture, mixing until just moistened. pour the mixture into a greased 9-inch square baking pan. bake at 425 degrees f. for 20 minutes. cool slightly and cut into squares, then serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the ritz into fine crumbs and put in mixing bowl. add 3\/4 of the skor bits 3\/4 of the pecans and the can of eagle bran milk. mix well. press into a 9 inch buttered square pan. sprinkle the remaining skor bits and pecans on top. cook at 350 degrees for 8 minutes (no more). make sure you cool off completely before cutting into squares or they will fall apart.","target":"combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. add the cheddar, onion, and pimento, mixing well. add the milk, mixing until just moistened. spread the dough in a 9-inch square baking pan and bake at 450 degrees f. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. cool slightly and cut into squares. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: lightly grease or butter a 9x13 pan. in a bowl combine cereal, raisins and 1 cup of marshmallows. in a medium saucepan, combine peanut butter, 3 tablespoons of butter and remaining 3 cups marshmallows and stir over low heat just until melted and smooth. immediately pour the peanut butter mixture over the cereal mixture in a bowl, and stir until well blended (it will leave the sides of the bowl when ready). scrape the mixture into the prepared 9x13 pan and press into an even layer. while still warm, place the bear-shaped cookies waist deep, into cereal mixture spacing them about 1 1\/2 inches apart. let cool completely before cutting into bars and serving. make sure each bar has a bear on it.","target":"combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. add the cheddar, onion, and pimento, mixing well. add the milk, mixing until just moistened. spread the dough in a 9-inch square baking pan and bake at 450 degrees f. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. cool slightly and cut into squares. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. line the bottom on an 8 inch square baking pan with parchment paper, allowing 2 inches to hang over each end. in a blender or food processor, process crackers until fine. place in a bowl and stir in skor bits and condensed milk. spoon into prepared pan. smooth top surface. sprinkle chocolate chips on top. bake 20 minutes or until edges become brown. immediately smear chocolate with a spatula to smooth the chocolate. cool on a rack for a couple hours before removing from pan and cutting.","target":"combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. add the cheddar, onion, and pimento, mixing well. add the milk, mixing until just moistened. spread the dough in a 9-inch square baking pan and bake at 450 degrees f. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. cool slightly and cut into squares. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt 1 tbl of butter in the top of a double boiler. add the wine and heat, then stir in 2 cups of the cheese. heat until melted. add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. cook and stir about 1 minute. add the worcestershire sauce and basil, set aside keeping the sauce warm. saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. arrange toast points or triangles on individual heatproof plates. spoon the sauce over the toast then top with the sauteed mushrooms. sprinkle with the remaining cheese and broil until bubbly.","target":"put sushi rice on a seat seaweed (nori). spread on seaweed evenly. now turn the seaweed so that it comes up and the sushi rice comes down. put the cucumber, avocado and crabstick in the center of the seaweed. roll it up tightly. this becomes easy if you use plastic wrap. put tobiko on top and cut into 6 pcs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f. melt 1 tablespoon butter in a medium skillet. add chopped onion and saute until tender, 5-6 minutes. combine milk and egg. add biscuit mix and stir until just moistened. stir in onions, 1\/2 cup cheese, and 1 1\/2 teaspoons poppy seeds. spread in a greased 8\" round pan. sprinkle remaining cheese and poppy seeds on top. melt 2 teaspoons butter in the same skillet. add sliced onion and saute until wilted, 3-4 minutes. arrange sliced onion over top of dough. melt remaining butter and drizzle over top. bake 20 minutes. cut into 8 wedges and serve warm.","target":"sprinkle the yeast over the warm water and let stand 5 minutes. gently stir to completely dissolve. with an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. add the flour in 1\/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. butter a 1 1\/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. turn into the buttered dish. let rise 30 to 40 minutes longer or until almost doubled in size. preheat the oven to 350 degrees f. and bake for 40 to 50 minutes or until golden brown. brush the top with butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oven to 425 degrees f. combine the biscuit mix and the cheddar cheese then stir in the milk and butter. spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. stir in the water and cook until clear and thickened. att the apples, cover and simmer until the apples are tender. spoon half of the apple mixture over one layer. top with the second layer and remaining apples. serve warm with whipped cream for a topping.","target":"in a bowl, combine the first five ingredients. cut in butter until mixture resembles coarse crumbs. stir in buttermilk just until moistened. gently fold in the cheese and apples. turn onto a floured surface; knead 10 times. pat into a 9-inch circle. cut into eight wedges. separate wedges and place on a greased baking sheet. bake at 450 degrees for 12-15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oven to 425 degrees f. combine the biscuit mix and the cheddar cheese then stir in the milk and butter. spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. stir in the water and cook until clear and thickened. att the apples, cover and simmer until the apples are tender. spoon half of the apple mixture over one layer. top with the second layer and remaining apples. serve warm with whipped cream for a topping.","target":"in large saucepan cook onion in hot butter over medium heat until tender. stir in potatoes, cider, thyme, salt, and cayenne pepper. bring to boiling; reduce heat. simmer, covered, 15 minutes. add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. in small bowl combine milk and flour; stir into soup. cook and stir until bubbly. slowly add cheese, whisking until cheese is melted. divide soup among serving dishes; top with apple slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees fahrenheit. in a bowl, combine pears, sugar, cornstarch, and salt. pour into pastry shell. combine topping ingredients until crumbly; sprinkle over filling. bake at 425 degrees fahrenheit for 25 to 35 minutes or until crust is golden and cheese is melted. col on a wire rack for 15 to 20 minutes. serve warm. store in the refrigerator.","target":"heat the oven to 425 degrees f. drain the pears, reserving the syrup. combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. heat until the syrup thickens then boil for 1 minute. remove the pan from the heat and add the pears. spoon the pears and the syrup into a 9-inch square baking pan. combine the flour, sugar, baking powder, salt and cheddar, mixing well. add the butter and milk, mixing until well blended. spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. serve hot with vanilla ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, combine pears, sugar, corn starch and salt. pour into pastry shell. combine topping ingredients until crumbly; sprinkle over filling. bake at 425° for 25-35 minutes or until crust is golden and cheese is melted. cool on a wire rack for 10 minutes. serve warm. store in the refrigerator.","target":"heat the oven to 425 degrees f. drain the pears, reserving the syrup. combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. heat until the syrup thickens then boil for 1 minute. remove the pan from the heat and add the pears. spoon the pears and the syrup into a 9-inch square baking pan. combine the flour, sugar, baking powder, salt and cheddar, mixing well. add the butter and milk, mixing until well blended. spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. serve hot with vanilla ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425. in a bowl, combine pears, sugar, cornstarch and salt. pour into pastry shell. combine topping ingredients with a fork until crumbly; sprinkle over filling. bake at 425 for 25-30 minutes or until crust is golden and cheese is melted. cool on a wire rack for 10 minutes. serve warm. store in the refrigerator--if you have any left!","target":"heat the oven to 425 degrees f. drain the pears, reserving the syrup. combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. heat until the syrup thickens then boil for 1 minute. remove the pan from the heat and add the pears. spoon the pears and the syrup into a 9-inch square baking pan. combine the flour, sugar, baking powder, salt and cheddar, mixing well. add the butter and milk, mixing until well blended. spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. serve hot with vanilla ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 400 degrees f (200 degrees c). combine the flour, 1\/2 cup brown sugar and cheddar cheese. cut in the butter until the mixture resembles coarse crumbs. toss the sliced pears with the lemon juice. combine the 1\/2 cup brown sugar, cornstarch and cinnamon in a separate bowl. add the sugar mixture to the pears and toss to coat. transfer the pears to the pie crust and top with the crumble mixture. bake in the preheated oven until the top is golden brown, about 45 minutes.","target":"heat the oven to 425 degrees f. drain the pears, reserving the syrup. combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. heat until the syrup thickens then boil for 1 minute. remove the pan from the heat and add the pears. spoon the pears and the syrup into a 9-inch square baking pan. combine the flour, sugar, baking powder, salt and cheddar, mixing well. add the butter and milk, mixing until well blended. spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. serve hot with vanilla ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll pastry to fit a greased 12-inch pizza pan; flute edges. bake at 400 for 10 minutes. arrange apples in a single layer in a circular pattern to completely cover pastry. sprinkle with cheese. combine brown sugar, walnuts, cinnamon and nutmeg; sprinkle over cheese. cut butter into small pieces and dot top of pizza. bake for 20 minutes or until apples are tender. cut into wedges; serve warm.","target":"heat the oven to 375 degrees f. combine the apples, sugar, flour and 1 cup of cheese. place in a greased 8-inch square baking pan. combine the flour, sugar, cinnamon, and salt. cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. bake in the preheated oven for 30 to 35 minutes. remove from the oven and top with the remaining cheese. return to the oven until the cheese melts. serve warm with hard sauce or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll pastry to approx 12 inches (you can use a pizza pan or baking stone). bake crust at 400 degrees for 10 minutes. arrange apples in a single layer in a circular pattern to completely cover pastry. sprinkle with cheese. combine brown sugar, pecans, spices, raisins and maple syrup in a small bowl. sprinkle brown sugar mixture over apples and cheese. cut butter into small pieces and dot top of pizza. bake for 20 minutes longer or until apples are tender. cut into wedges; serve warm.","target":"heat the oven to 375 degrees f. combine the apples, sugar, flour and 1 cup of cheese. place in a greased 8-inch square baking pan. combine the flour, sugar, cinnamon, and salt. cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. bake in the preheated oven for 30 to 35 minutes. remove from the oven and top with the remaining cheese. return to the oven until the cheese melts. serve warm with hard sauce or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together 1\/3 cup splenda, 1 tablespoon krusteaz pancake mix, and cinnamon. add apple slices and toss to coat. spread out in buttered baking dish. combine brown sugar, oats, remaining krusteaz pancake mix, and butter. crumble over apple mixture and bake at 350 degrees f. for 30 minutes. this is great by itself or served over no-sugar-added vanilla ice cream. variations: use equal amount of pears instead of apples; use 1\/2 apples and 1\/2 pears and 1\/2 teaspoons nutmeg; use 3 cups peeled, pitted and cubed peaches instead of apples. i double the recipe and put it in a 9x12 pan.","target":"heat the oven to 375 degrees f. combine the apples, sugar, flour and 1 cup of cheese. place in a greased 8-inch square baking pan. combine the flour, sugar, cinnamon, and salt. cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. bake in the preheated oven for 30 to 35 minutes. remove from the oven and top with the remaining cheese. return to the oven until the cheese melts. serve warm with hard sauce or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: .roll the pastry to fit a greased 12' pizza pan. flute the edges. bake the crust at 400 degrees for 10 minutes. arrange the apple slices in a single,. circular pattern. sprinkle the cheese on top of the apples. combine the. brown sugar, nuts and spices and sprinkle over the cheese. dot the top with. pieces of cold butter. bake at 400 degrees for 20 minutes. serve warm.","target":"heat the oven to 375 degrees f. combine the apples, sugar, flour and 1 cup of cheese. place in a greased 8-inch square baking pan. combine the flour, sugar, cinnamon, and salt. cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. bake in the preheated oven for 30 to 35 minutes. remove from the oven and top with the remaining cheese. return to the oven until the cheese melts. serve warm with hard sauce or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f mix oats, graham crumbs, 1\/3 cup each of the brown sugar and flour, the walnuts, butter and 1\/2 teaspoons of the cinnamon until well blended; set aside. mix 1\/2 cup brown sugar, 2 tablespoons flour and remaining 1\/2 teaspoons cinnamon in large bowl. add apples; toss to coat. place in 8-inch square baking dish; sprinkle with the oat topping. bake 35 to 40 minute or until apples are tender. cool slightly.","target":"heat the oven to 375 degrees f. combine the apples, sugar, flour and 1 cup of cheese. place in a greased 8-inch square baking pan. combine the flour, sugar, cinnamon, and salt. cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. bake in the preheated oven for 30 to 35 minutes. remove from the oven and top with the remaining cheese. return to the oven until the cheese melts. serve warm with hard sauce or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium saucepan, melt morsels and maragarine; stir in crumbs and nuts. press half of mixture firmly into bottom of greased 13 x 9\" pan. in large bowl, beat cheese until fluffy; beat in eagle brand milk, vanilla and egg. mix well. pour on top of crumb and nut mixture in pan. top with remaining crumb mixture. bake 25-30 minutes at 350 degrees, until toothpick inserted near center comes out clean. cool to room temperature. chill before cutting into bars. refrigerate bars.","target":"combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. bake at 350 degrees f, 15 minutes combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition; pour over crust. bake at 325 degrees, 1 hour and 5 minutes. loosen cake from rim of pan. chill. combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. remove from heat; stir in vanilla. chill until slightly thickend. spoon over cheesecake. garnish with orange slice and fresh mint, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f degrees. combine crust ingredients. press into 9 in pie pan. with mixer, beat cream cheese until fluffy. add eggs, beat well. add sugar and vanilla. pour over crust. bake for 1 hour or until toothpick comes out clean. turn oven off; allow to cool in oven. in small saucepan, on low heat; melt chips and butter. serve cheesecake with a dollop of butterscotch sauce.","target":"combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. bake at 350 degrees f, 15 minutes combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition; pour over crust. bake at 325 degrees, 1 hour and 5 minutes. loosen cake from rim of pan. chill. combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. remove from heat; stir in vanilla. chill until slightly thickend. spoon over cheesecake. garnish with orange slice and fresh mint, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 325°. grease or butter a 9 x 13 baking dish. in a medium saucepan melt the chips and butter over low heat, stirring often. when melted and smooth remove from the heat and mix in the graham cracker crumbs. set aside about 2\/3 cup of the crumb mixture, press the rest into the bottom of the prepared pan to form the crust. in a bowl beat the cream cheese until light and fluffy. add the condensed milk, vanilla and egg, beat until smooth. fold in the pecans. pour cream cheese mixture on top of the crust then sprinkle with reserved crumb mixture. bake 25-30 minutes or until toothpick inserted in center comes out clean. cool to room temperature and then serve chilled.","target":"combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. bake at 350 degrees f, 15 minutes combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition; pour over crust. bake at 325 degrees, 1 hour and 5 minutes. loosen cake from rim of pan. chill. combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. remove from heat; stir in vanilla. chill until slightly thickend. spoon over cheesecake. garnish with orange slice and fresh mint, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. in a small bowl combine butter, graham cracker crumbs and sugar. press firmly on bottom of 9-inch springform pan. in a medium saucepan, combine condensed milk and water and mix well. stir in pudding mix. over medium heat, cook and stir until mixture is thickened and bubbly. in a large bowl of electric mixer, beat cream cheese until fluffy. beat in eggs and vanilla then pudding mixture. pour into prepared pan. bake 50 minutes or until golden brown around edges the center will be soft. cool to room temperature. chill. garnish with whipped cream and crushed candy.","target":"combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. bake at 350 degrees f, 15 minutes combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition; pour over crust. bake at 325 degrees, 1 hour and 5 minutes. loosen cake from rim of pan. chill. combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. remove from heat; stir in vanilla. chill until slightly thickend. spoon over cheesecake. garnish with orange slice and fresh mint, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: heat oven to 350°f. spray 8 inch springform pan with nonstick coating. combing butter, oats, crumbs and splenda in small bowl. sprinkle\/press into bottom of pan. bake for 7 minutes (or until browned). cool. cheesecake: beat cream cheeses until smooth in large bowl. add splenda, syrup and maple flavoring and beat well. add oil and egg white and beat until smooth and creamy. stir in butterscoth chips by hand. pour mixture into prepared crust and place in oven. reduce heat to 325°f. bake for 60 minutes (or until middle is just set). turn oven off and leave cheesecake inside for 1 - 2 hours. remove from oven and let cool to room temperature. refrigerate overnight, slice and enjoy!","target":"combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. bake at 350 degrees f, 15 minutes combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition; pour over crust. bake at 325 degrees, 1 hour and 5 minutes. loosen cake from rim of pan. chill. combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. remove from heat; stir in vanilla. chill until slightly thickend. spoon over cheesecake. garnish with orange slice and fresh mint, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300 degrees. spread coconut on baking sheet; bake 4-6 minutes until light golden brown, stirring frequently. remove and cool. process cookies in a blender or food processor until finely crushed. combine in bowl with pecans and sugar, then butter. press onto bottom of a 9-inch springform pan. beat cream cheese until fluffy. add eggs and flour and beat until smooth. beat in cream of coconut. stir in 3\/4 cup coconut. pour over crust. bake 1 hour 10 minutes or until cheesecake springs back when lightly touched. center will be soft. carefully loosen from edge of pan. cool on wire rack. refrigerate until firm (8 hours). remove side of pan. pipe whipped cream around edge. sprinkle remaining toasted coconut inside border.","target":"combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in walnuts, pour over crust. bake at 350 degrees f., 40 minutes. loosen cake from rim;cool before removing rim pf pan. melt chocolate pieces and margarine with water over low heat, stirring until smooth. drizzle over cheesecake. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in walnuts, pour over crust. bake at 350 degrees f., 40 minutes. loosen cake from rim;cool before removing rim pf pan. melt chocolate pieces and margarine with water over low heat, stirring until smooth. drizzle over cheesecake. chill.","target":"preheat oven to 350 degrees farenheit. cream sugar and margarine. add bananas and eggs. soak dried raisins in luke warm water to soften for 2 minute. sift cake flour, salt, baking powder and baking soda 3 times. blend flour mixture into banana mixture, do not overmix. add vanilla, cinnamon and raisins. turn batter into greased loaf pans. bake for 35 minutes, or until toothpick inserted in center of loaf comes out clean. take out of oven immediately to cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crust ingredients well and press into bottom of a 9\" pie pan. bake for 6 minutes at 350 degrees. blend the cream cheese,sour cream and 2 tablespoons sugar until smooth. pour into crust. top with blueberry pie filling. sprinkle sugar on top and bake at 350 degrees for 5 minutes. chill and serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: ------crust-----. mix ingredients together and place in pie pan. bake for 8 minutes at 350f degrees. -------filling---------. follow directions on dream whip. mix powdered sugar, cheese, with dream whip refrigerate. when cool, top with cherry pie filling.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f. combine cream cheese, sugar and eggs in a small bowl. beat until fluffy. place crust on baking sheet. pour mixture into crust. bake 25 to 30 minutes. remove from oven. cool. spread blueberry filling on top. garnish with whipped topping. chill 3 hours.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in a pan. remove and mix in the biscuit crumbs. press into 9\" deep pie plate, allowing it to come up the sides. cook for 2 min on high. allow to cool. beat cheeses, sugar and vanilla until smooth. add eggs. beat well then fold in the lemon rind and juice. pour the mixture into the crust. microwave for 8 mins on medium. cool. beat cream till soft peaks form. spoon it on the cheese cake. decorate with strawberries. chill before serving.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, 2 tablespoons sugar and butter. pat mixture into the bottom of a 9 inch springform pan. mix cream cheese until soft and creamy. gradually beat in sour cream, 3\/4 cup sugar, vanilla and flour. beat in eggs one at a time. pour mixture into crumb-lined pan. bake in a preheated 325 degree f (165 degrees c) oven for 1 hour or until firm to the touch. cool and then remove cake from pan by loosening edges with a knife. place frozen blueberries on top of cake. melt jelly and spoon over blueberries to glaze. chill until ready to serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 180°c. combine crushed biscuits and melted butter; mix well. press over the base of a 20cm spring form pan. bake for 10 minutes. cool. drain cherries, reserve juice. dissolve jelly in the boiling water then cool. beat cream cheese and sugar until light and fluffy. add cooled jelly and mix well. whip evaporated milk until thick, add lemon juice, kirsch and jelly mixture beating constantly. fold in cherries, pour into prepared crumb crust and chill for at least 6 hours. blend arrowroot with reserved cherry juice (about 3\/4 cup). bring to the boil stirring constantly. remove from the heat, add the extra kirsch and caster sugar. cool. spoon over the top of the cheesecake. just before serving, decorate with whipped cream.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together graham cracker crumbs, your 3 tablespoons sugar and soft butter. press into pie pan. now mix together cream cheese, your 1\/2 cup of sugar and cool whip. spread cream cheese mixture into crust and cover with your favorite pie filling. i recomend blue berry or cherry. chill for several hours before serving.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300°f. reserve 1 cup dry cake mix. combine remaining cake mix, 1 egg, and oil in large bowl, mixing until crumbly. press crust in bottom and up sides of a greased 13x9 pan. in same bowl, blend cream cheese and sugar. add 3 eggs and cake mix. beat 1 minute at medium. at low add milk and lemon juice and food color, beating until smooth. pour over crust. bake at 300°f for 45-55 minutes until center is firm. cool and spread with topping, garnish with fresh strawberries. chill before serving.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, 1\/4c. sugar and butter. pat mixture into the bottom of a 9 x 13 baking dish. mash cream cheese until soft and creamy. gradually beat in sour cream, 3\/4 cup sugar, vanilla and flour. beat in eggs one at a time. pour mixture into crumb-lined pan. bake in a preheated 325 degree oven for 1 hour or until firm to the touch. while that bakes mix the frozen berries and glaze. set aside. cool loosen edges with a knife. place berry\/glaze mixture on top of cake. chill until ready to serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat over to 350. grease 13x9 baking pan. reserve 1\/2 cup cake mix. combine remaining mix, crumbs, 1 egg, 1\/4 cup butter. press into bottom and slightly up sides of pan. beat cream cheese, sugar, 2 eggs in bowl until smooth. spread on crust. dollop with filling. sprinkle reserved cake mix and almonds on top of blueberry filling; drizzle with remaining butter. bake in 350 degree oven 35 minute. cool and then refrigerate. cut into 24 bars and serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. in a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly. press lightly in an ungreased rectangular 13x9x2-inch baking pan. in another bowl, beat both pkgs. of cream cheese, 2 eggs, 3\/4 c. sugar and 2 tsp. vanilla extract, until smooth and fluffy. spread over cake mixture. bake until set, 20-25 minutes. mix sour cream, 1\/4 c. sugar, and 1 tbsp. vanilla extract until smooth, spread over cheesecake; cool. spread pie filling over the sour cream mixture. cover and refrigerate at least 8 hrs. serves 16-18. refrigerate any remaining cheesecake. note: this can be made up to 1 day ahead. i like it even better served 1 to 2 days later. the crust will soften up abit more then.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs, sugar and cinnamon. add melted butter and press mixture firmly into a greased 8\" square pan-- make about 1\/4\" thick. chill 45 mins. whip cream cheese until fluffy, gradually add milk, lemon juice and vanilla. blend well. pour over crust and chill 2-3 hours. garnish top with pie filling.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combined biscuit and melted butter and pressed on removable based of 9\" cake pan. keep in freezer while preparing filling cream cream cheese and sugar for 15 minutes or until creamy add vanilla and almond essence add egg one at a time. mix until combined finally, add sourcream into cake mixture and mix well pour cake mixture on biscuit based and baked for 1 hour 180c cool completely before top with blueberry pie filling.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat together the 2 pkgs of nuefchatel cheese and the lemon jello. lightly beat in 1 container of coolwhip. layer 1\/2 of the angel food cake cubes on the bottom of a trifle bowl. top with 1\/2 the cream cheese mixture, 1\/2 the blueberries, and 1\/2 of the coolwhip. repeat, reserving a few blueberries for garnishing on the top. trifles are a great make-ahead dessert. this is best if it gets to sit for a few hours.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 x 13-inch baking pan. beat cream cheese until smooth. add sugar, eggs and vanila, beating until well blended. set aside. stir jam until softened and spread evenly over crust; sprinkle with blueberries. top with cream cheese mixture. bake 30 minutes or until slightly puffed. cool completely in pan. refrigerate leftover bars for up to 3 days.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and sugar, pour melted butter. press into pan (i use 9\" springform pan) chill covered (i make this the night before). beat cream cheese, add sugar. soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin. gradually pour this while beating the cream cheese mixture. fold in whipped cream. spread on top of crust. top with blueberry syrup. note: the syrup must be thick or else it'll fall from the cake. chill covered a few hours.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine cracker crumbs and sugar. stir in the butter. press into a greased 8 inch square baking dish and set aside. in a mixing bowl, beat cream cheese and sugar until smooth. beat in eggs and vanilla until blended. pour over crust. bake at 350 degrees for 15 to 20 minutes, or until almost set. cool for 1 hour on wire rack. refrigerate for 8 hours or overnight. spoon cherry pie filling over top.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the shell place the margarine and apple juice in a pan and heat gently until th margarine has melted. crush the cereal and stir into the pan. transfer into a 9 inch round tart pan and press down firmly. let set. for the filling, place the tofu and yogurt in a blender or food processor and process until smooth. dissolve the gelatin in the apple juice and stir the juice immediately into the tofu mixture. spread the tofu mixture evenly over the chilled shell. place in the fridge until filling has set. remove the tart pan and place the cheesecake on a serving plate. arrange the fruits over the top. melt the red currant jelly with 2 tablespoons hot water. let it cool and then spoon it over the fruit to serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pudding according to package directions. cool. add cool whip to vanilla pudding and mix together. in a 9 x 12 pan, line the bottom with the graham crackers. add a layer of the pudding mixture, then another layer of graham crackers. continue layers, ending with pudding mixture. spread blueberry pie filling on top. sprinkle top with crushed graham crackers or shaved chocolate.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300 degrees. combine the cracker crumbs, 1\/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan. beat the cream cheese; add eggs, one at a time, and beat after each addition. gradually add in the sugar and mix well. pour over the crust and bake 45 minutes. combine the sour cream, 3 t sugar and vanilla; pour over the cheesecake. bake for an additional 10 minutes. remove and chill for at least 6 hours. when you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan. gently heat until just warmed. drizzle over the cheesecake slices.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. mix graham crackers, 1\/2 c sugar and melted butter in a 9x13 pan. beat eggs, vanilla, cream cheese and 1\/2 c sugar until creamy. pour onto crust and bake for 15 minutes. cool. heat blueberries, 1\/3 c sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon). pour over cheesecake mixture and chill.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375ºf. unroll dough into four rectangles; firmly press perforations together to seal. combine neufchatel cheese and sugar; spread onto dough rectangles to within 1\/2 inch of edges. top evenly with blueberries. bring opposite corners of rectangles together; press together to seal. place on ungreased baking sheet. bake 11 to 13 minute or until golden brown.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. chill. preheat oven to 375 degrees. combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes). fold in 1 cup blueberries and blend lightly. add prepared filling onto crust. bake for 50-60 minutes, until set. after taking the cheesecake out, turn the oven temperature up to 475 degrees. mix topping ingredients together, using an electric mixer, and pour on top of cheesecake. bake for about 7 minutes. cool cheesecake, then refrigerate to keep it firm. garnish with fresh blueberries and lemon zest!","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300 degrees. for the crust, combine graham cracker crumbs, sugar, cinnamon, and butter. press into bottom of a 9 inch springform pan. in a large bowl,whip cream cheese until light and fluffy. add eggs, one at a time whipping after each addition. gradually add sugar and mix well. pour this batter over the crust and bake 45 minutes. in a small bowl, whip sour cream, sugar and vanilla. pour on top of baked cake and bake for 10 more minutes. remove from oven, allow to cool and then chill for at least 6 hours. heat blackberry jam until melted. add blackberries to the jam and stir well. cool for twenty minutes, then spread over cheesecake. refrigerate until ready to serve, then let stand at room temp for 10 minutes before cutting.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: wash the raspberries and blueberries pulling out any bad ones. let them drain while you work on the rest. in a medium to large bowl, mix the cool whip and cheesecake mix until smooth. add the berries into the cheesecake mix. mix thoroughly. berries will fall apart as you mix. put in the pie crust. smooth a spatula over the top so there is no peaks on top. put in the refridgerator for 2 hours to firm it up. when you go to serve it, put as strawberry on top with as much whipped as you want. i always add alot.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crushed graham crackers, nuts if using, and melted butter. press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1\/4 inch thick. put crust in refrigerator until ready to use. using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. blend until smooth. spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. cover with fresh blueberries and chill for at least an hour or until set. cut into square or bars and serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crushed graham crackers, nuts if using, and melted butter. press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1\/4-inch thick. put in refrigerator until ready to use. using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth. taste and add sugar, to taste. spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. cover with fresh blueberries and chill for at least an hour, or until set. cut into squares or bars and serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees f. coat 13x9-inch baking pan with no-stick spray. mix together graham cracker crumbs and margarine with a fork until evenly moistened. press evenly into bottom of prepared pan. beat cream cheese until smooth using an electric mixer. gradually beat in sweetened condensed milk. add eggs, lemon juice, vanilla, and flour. mix well. pour over graham cracker crust. stir jam until smooth. drop by small spoonfuls over surface of filling. with a knife swirl jam gently through filling to create marble effect. bake 25 to 30 minutes or until center is set. cool to room temperature. chill.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: melt butter in saucepan over meduim heat. stir in crumbs and sugar. pack into ungreased 10-inch round springform pan or use a 9-inch square pan. bake in 325 degree oven for 10 minutes. mix together the remaining ingredients and pour on top of the crust. bake at 400 degrees for 15 minutes, then 350 degrees for another 25 minutes until the top is lightly golden. cool for one hour.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix graham crumbs with melted butter and press into a 9x13\" pan. in seperate bowl, or pan, dissolve the gelatin with the boiling water. add the ice cubes and stir, until jelly has cooled. remove any excess ice cubes that have not melted. set aside. in another bowl, whip the whipping cream with the 1st amount of icing sugar, until stiff. set aside. in a large bowl, whip the cream cheese with the 2nd amount of icing sugar and vanilla flavoring. add the jelly and whipping cream and beat till smooth. fold in the strawberries. you may save some to decorate the top. pour the mixture over the crust. chill for 3-4 hours until stiff. it should hold its shape when it is cut.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the waffle you can use any belgium waffle batter recipe, feel free to use your favorite! the most important part of the waffle is the cheesecake filling. whip together all of the cheesecake filling ingredients, except the blueberries. when assembling the waffle fold the blueberries into the filling. for the syrup: mix together until well blended place one belgium style waffle down on a 12\" plate, fill the waffle with heated cheesecake waffle filling. place one more waffle on top, and dust with powdered sugar, and serve with whipped butter and graham cracker maple syrup.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make crust: mix together graham cracker crumbs, melted butter and honey. press crumb mixture into bottom of 9\"x13\" pan. filling: beat butter, cream cheese and icing sugar together until fluffy. spread over crust. jello: sprinkle 2 packages of gelatin over 1\/4 c cold water. let sit until softened. stir in 1 c boiling water until gelatin is dissolved. stir in 1 c grape juice concentrate. add 4 c frozen blueberries. spread as a layer over cream cheese. put in fridge until set. whip cream and spread over jello fruit layer.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumb ingredients until crumbly. press into a 9x13 pan. beat the filling ingredients until smooth. pour over crumb mixture and bake at 350 degrees for 25 minutes or until set. for topping, mix the sour cream, sugar, and vanilla. spread over filling, let cool. spread blueberry pie filling on top. refrigerate overnight.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the graham cracker crumbs in a shallow bowl. place 1-2 tablespoons of lime juice in a second shallow bowl. overturn a martini glass and dunk the rim first in the lime juice, then in the crumbs to coat the rim. set the glass aside. in a blender, combine the 1\/2 oz. of lime juice with vodka, vanilla syrup, coffee creamer, strawberry and ice. blend on high for 1 minute or until smooth.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f pour melted butter into 13x9-inch baking pan. sprinkle crumbs over butter; mix well. press firmly and evenly onto bottom of pan. beat cream cheese untl smooth. add sugar, eggs, and vanilla, beating until well blended; set aside. stir jam in jar until softened. spread jam evenly over crust; sprinkle with blueberries. top with cream cheese mixture. bake 30 minutes or until slightly puffed. cool completely in pan. cut into 24 bars to serve. refrigerate leftover bars for up to 3 days.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together crackers, margarine and 6 tablespoons powdered sugar. put in 9x13 in pan and bake at 350 degrees for 4 minutes. remove and cool. mix 3\/4 cup powdered sugar and cream cheese together. add cool whip. put on top of cooled crust. top with cherry pie filling. refrigerate until serving.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill. beat cream cheese until smooth. add condensed milk and liqueur and beat until smooth. fold through the gelatine mixture and chopped strawberries. pour into prepared base, chill 3 hours or until set. heat redcurrant jelly and water in the microwave for 30 seconds or until runny. cool. arrange sliced strawberries over the cheesecake, brush with redcurrent glaze and serve.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. combine crums and melted butter and press into the bottom of a 9 inch springform pan. bake for 10 minutes - cool completely. beat cream cheese until fluffy - gradually add condensed milk. beat in eggs\/. pour mixture into prepared pan. drop spoonfuls of pie filling - marble through with a knife being careful not to touch the bottom ( i use about a half a can and save the rest for garnish when serving ). bake for 325f for 45 minutes until side appear set but middle is still slightly wobbly. cool at room temperature. refridgerate overnight or for several hours.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and butter; press onto bottom of 9-inch springform pan. beat cream cheese until fluffy; gradually add eagle brand and eggs. stir in cranberries. pour in prepared pan. bake in preheated 325f oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. cool thoroughly and chill 4 hours or overnight. garnish as desired.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for topping, in a small bowl, beat cream cheese and whipped topping until smooth. chill until serving. in a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. fold in blueberries. pour batter by 1\/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. cook until the second side is golden brown. spread topping over pancakes. top with warm syrup; sprinkle with additional blueberries if desired. yield: 12 pancakes (3\/4 cup topping). editor\u2019s note: if using frozen blueberries, do not thaw them before adding to the pancake batter. be sure to thaw any berries used in the optional garnish.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, combine graham cracker crumbs, melted butter and 1\/4 cup sugar; press into 9-inch springform pan. freeze for 15 minutes. meanwhile, in a large bowl, beat cream cheese, remaining sugar and vanilla with electric mixer until smooth; set aside. spoon ice cream over crust in springform pan, pressing to form an even layer. evenly spread cream cheese mixture over ice cream. cover and freeze for 5 hours or overnight. freeze serving for 30 minutes before serving. remove cheesecake from freezer and top with cherry pie filling. dip knife or metal spatula in hot water,m then wipe dry and run around edge of cake to loosen., remove ring from pan. arrange cake on chilled serving platter.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. in a blender, purée blueberries until smooth, about 30 seconds. set aside. in a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. with an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done. fold blueberries into the cream cheese mix. line a 12-count muffin tin with paper liners. place one wafer cookie at the bottom of each muffin cup. divide cheesecake filling evenly among muffin tins. bake for 22 to 25 minutes, until cheesecakes are slightly firm. remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.","target":"combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combined biscuits and butter. press into a 20cm (9 inch pie dish) pan, bringing it up the sides. place in fridge to chill while making the filling. beat cream cheese till smooth. add condensed milk, lemon rind and lemon juice, then add egg yolks one at a time mixing well. pour into crust (note: this is a runny mixture). whip egg whites till stiff, then gradually add castor sugar. place spoonfuls of the egg white mixture all over the lemon mixture and smooth over to cover lemon mixture. add your own design of pecks. bake for 10 mins in hot oven of 350. chill well before serving.","target":"combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. blend in egg yolks, pour over crust. bake at 350 degrees f., 30 minutes. loosen cake from rim of pan, cool before removing rim of pan. beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. sprinkle pecans over cheesecake to within 1\/2-inch of outer edge. carefully spread marshmallow creme mixture over top of cheescake to seal. bake at 350 degrees f., 15 minutes. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended gradually add gelatin mixture and milk, mixing until well blended. chill until mixture is thickened but not set. fold in whipped cream. reserve 1 1\/2 c cream cheese mixture; pour remaning cream cheese mixture over crust. top with cookies and reserved cream cheese mixture. chill until firm.","target":"line lamington pan with plastic wrap. place 250g biscuits in processor and process to fine crumbs. add butter and press mixture into pan. chill for 30 minutes. sprinkle gelatine with 1\/4 cup warm water. stir until gelatine dissolves. place cream cheese, cream, vanilla, caster sugar in electric mixer and beat until smooth. add gelatine and melted white chocolate. add remaining roughly chopped biscuits and stir to combine. pour over chilled base. cover with plastic wrap and chill overnight. drizzle with melted dark chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"cheesecake topping: beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. beat in eggs one at a time, then set aside. cake batter: sift dry ingredients together. cream butter and sugar, then beat in eggs, then milk and vanilla. stir in dry ingredients. grease and flour a deep 9-inch pyrex pie plate, or a 9 x 9-inch square pan. spread cake batter over bottom and sides, spreading much thinner on sides. spoon cheesecake mixture over batter. bake at 325° for 40-45 minutes, until cheesecake is set. spread with sour cream topping, then return to oven for another 5 minutes. cool, then refrigerate at least 4 hours. sour cream topping:"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"set oven at 325 degrees f. combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan. crumble stilton into a bowl. add cream cheese and sugar, then beat with an electric mixer until well blended. beat in eggs, one at a time until smooth and creamy. add vanilla. stir in flour, sour cream and dry vermouth or lemon juice until well blended. pour cheese mixture over crust. bake in oven for 1 hour, or until firm. turn off heat and let cake cool in oven for 1 hour. cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight. loosen cake from spring-form side with a narrow knife and remove side when ready to serve. (this cheese cake freezes well)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"preheat oven to 325°f. mix cream cheese and sugar until fluffy. add cinnamon and vanilla; continue mixing. add eggs one at a time, mixing well between each egg. stir in sour cream. pour into prepared graham cracker crust and bake for 50 minutes. let cool 10 minutes then refrigerate until thoroughly chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"preheat oven to 350°f. put all ingredients except raisins into a blender or mixer and blend until smooth. stir in raisins. use 8 inch or smaller pans. grease and flour the pan. pour the mixture over and smooth it out. bake for 45~50 minutes or until the top is slightly golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"for the crust: cream butter, sugar, and egg; add flour. spread in the bottom of a 9\" spring form pan and bake for 5 minutes at 450, remove and cool slightly. for the filling: cream the cream cheese, add sugar slowly, and vanilla. cream in eggs one at a time, add milk and flour. pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.). cool to room temp, then refrigerate until chilled. serve cold. note: my mom just tosses all of the ingredients into the mixer at once, but i think it comes out creamier if you mix them as listed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"preheat oven to 350°f. mix cream cheese, eggs, 1 cup of sugar (reserve 1\/2 cups of sugar for the topping). roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. pour mixture on top of crescent rolls. roll out other can of crescent rolls and place on top of mixture. (if seams come undone while rolling out. pinch together). mix 1\/2 cup of sugar and 4 tsp of cinnamon in different bowl. spread softened butter on top of crescent rolls. sprinkle sugar and cinnamon mixture on top of butter. place in oven for 30-40 minutes depending on your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"preheat oven to 300 degrees. butter bottom and sides of 9 1\/2\" springform pan. sprinkle pecans over bottom on pan distributing evenly. beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. add pumpkin and sour cream, mix thoroughly. mix in spices. pour batter over nuts,. bake 60-70 mins or until knife inserted in center comes out clean. cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"beat cream cheese and sugar with electric mixer in a large bowl until smooth. beat in flour and vanilla. beat in eggs just until well blended. blend in ricotta cheese, sour cream, lemon rind and lemon juice. place vanilla wafers in bottom of 9-inch springform pan. gently spoon cheesecake batter over wafers. bake in preheated 325f oven until center is slightly wobbly, about 65 minutes to 70 minutes. remove from oven; run knife around edge. return to oven that has been turned off. let rest 1 hour with door ajar.remove outer ring. refrigerate, covered, at least 3 hours before serving. serve slice topped with 1\/3 cup fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"mix all crust ingredients together by hand until crumbly. press evenly into spring-form or 9 and #8243; pie pan. bake at 450 degrees for 5 minutes. preheat oven to 325 degrees. blend all ingredients in food processor or blender until smooth. pour into baked pie shell. the batter should be thick like custard. bake for 1 hour. once timer has sounded, turn oven off and leave cheesecake in oven for another hour. chill overnight, or at least 6 hours, and serve plain or top with favorite topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla, pour over crust. toss apples with combined sugar and cinnamon. spoon apple mixture over cream cheese layer; sprinkle with pecans. bake at 350 degrees f., 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. variation: add 1\/2 cup finely chopped pecans with crumbs for crust. continue as directed.","target":"beat cream cheese, 2\/3 cup sugar, 3 eggs, and 1\/2 teaspoon vanilla with mixer until smooth. pour into well greased 9 inch pie plate. bake 22 to 25 minutes at 350 degrees f. turn oven off. remove cheesecake and cool for 5 minutes. combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. spread over warm cheesecake and return to oven for 5 minutes. cool and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"preheat oven to 350°f. ------crust-------. mix crumbs, pecans and margarine; press onto bottom and 1-1\/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°f. ---------filling--------. beat cream cheese, 1\/2-c sugar and vanilla at medium speed until well blended. add eggs 1 at a time, mixing well after each. reserve 1 cup of batter. add remaining sugar, pumpkin and spices to remaining batter mixing well. spoon pumpkin and cream cheese batters alternately over crust. cut through batters with a knife multiple times to create a marble effect. bake 55 minutes at 350°f. loosen cake from edge of pan;cool before removing rim, refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"crust: beat and combine the sugar, butter and shortening. add the vanilla, flour and salt till crumbly. pat into 10\" springform pan and set aside. filling: beat together the cream cheese sugar and vanilla till fluffy. add the eggs. pour into crust. topping: place apples in pan, cover with foil and bake for 15 minutes at 400 degrees. allow to cool then pour onto cream cheese filling, spreading evenly. combine the sugar and cinnamon and sprinkle on top of apples. top with the almonds. bake at 400 degrees for 40 minutes or till golden brown. cover and chill 4-24 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"combine crumbs and butter; blend well. press into the bottom and 2 inches up the sides of a 10-inch springform pan. bake at 350 degrees for 8-10 minutes or until set; cool. in a saucepan over low heat, melt caramels in milk, stirring until smooth. cool 5 minutes. pour into crust; top with 1 1\/2 cups of pecans. in a mixing bowl, beat cream cheese until smooth. add sugar and vanilla; mix well. add eggs, one at a time, beating well after each addition. add chocolate; mix just until blended. carefully spread over pecans. bake at 350 degrees for 55-65 minutes or until filling is almost set. cool to room temperature. chill overnight. ganish with remaining pecans and whipped cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"heat oven to 350 degrees. grease 9 inch pie plate. place milk, 2 t. vanilla, eggs,1 c. sugar, and bisquick in blender container. cover and blend on high 15 seconds. add cream cheese. cover and blend on high 2 minutes. pour into pie plate. bake 40-45 minutes, or until center is firm. combine sour cream, 2 t. vanilla, and 2 t. sugar. spread over cheesecake that has cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"preheat oven to 350°f. mix vanilla wafer crumbs and butter together. press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan. bake crust for 5 minutes, then set aside. in large mixing bowl, combine cream cheese and sugar, beating until smooth. add vanilla and key lime juice and beat well. add eggs, one at a time, beating until just combined after each egg. gently mix in sour cream. pour into a greased springform pan. bake at 350°f for about 40-45 minutes (cheesecake should still jiggle a little in center). turn off oven and leave cheesecake undisturbed for 30 minutes. remove cheesecake from oven and cool to room temperature on wire rack. refrigerate several hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"preheat oven to 170°c. butter the cake pan. in a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well. in a large bowl with an electric mixer, beat together egg white and sugar until fluffy. stir gently in cream cheese mixture in three times, until just combined (do not overmix). put the batter into the cakepan, smooth the top. bake in water bath, about 70 minutes, or until a tester come out clean. you must take the cakep an away immediately when you take the cake out from oven. serve when it's hot,with fruit coulis."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"combine crumbs, butter, and 1 tsp sugar. press into bottoms of two 6-oz custard cups. in a small bowl, beat egg white to soft peaks. gradually add 2 tbsp sugar, beating until stiff peaks form. beat togeether cream cheese and liqueur. fold half of egg mixture into cream cheese mixture, and return to rest of egg mixture in bowl. fill the prepared custard cups with the cream cheese mixture, and bake at 350f for 15 minutes (cakes will puff, then fall when removed from oven). cool in cups, then loosen sides with a knife and invert onto plates. cover and chill. drizzle with additional coffee liqueur if desired, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"heat oven to 350°f. beat dry cake mix, 1\/2 cup coconut, butter and 1 egg in a large bowl on low speed until crumbly. press lightly in an ungreased rectangular baking dish, 13x9-inches. beat cream cheese, 2 eggs, sugar and 2 teaspoons vanilla until smooth and fluffy. spread over cake mixture. bake until set, about 25 minutes. mix sour cream, brown sugar and 1 t. vanilla until smooth. spread over cheesecake. mix 1\/3 cup coconut and the pecans; sprinkle over cheesecake. cover and refrigerate at least 8 hours. cut into diamond shapes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"line the base of a 10in springform release cake tin with plastic wrap. crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin. mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set. beat the cream cheese until soft and stir in the peanut butter. carefully fold in the cookies so the pieces don't break up too much. spoon the mixture over the base and smooth the top with a palette knife. chill for 30 minutes then turn out onto a serving plate. whip the heavy cream and place small spoonfuls around the edge of the cheesecake. top the cream with bits of peanut brittle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"heat oven to 325°f in medium bowl, combine crust ingredients; mix well. press mixture in bottom of ungreased 9-inch springform or cheesecake pan with removable bottom. refrigerate. in large bowl beat cream cheese until smooth. beat in the sugar and at low speed incorporate the eggs. blend until smooth. add lime peel and juice. pour into crust lined pan. bake at 325f for 55 to 65 minutes or until set. turn oven off and and open oven door at least 4 inches. let cheesecake set for about 30 minutes. remove from oven and let stand for 10 minutes. remove sides of pan and cool in pan on wire rack for 1 hour. refrigerate for at least 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"heat 1-inch of canola oil in large saute pan, to 325 degrees f. in a bowl mix the cream cheese, ricotta, and 1 1\/2 tablespoons sugar with a whip, until thoroughly blended. beat egg and milk together. place 1 1\/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. brush egg wash around edges of skin, fold left and right sides of skin in 1\/2-inch, and then roll from back to front, insuring that the roll is sealed. place in oil and cook both sides until golden brown. let drain on paper towels for 2 to 3 minutes. dust with cinnamon and sugar. serve with whipped cream and raspberries, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"for the pineapple layer: mix the dry pudding, pineapple and juice; boil gently until thickened. set aside. for the crust: beat butter until creamy; beat in sugar, then the egg and milk. sift in the flour mixed with baking powder and beat well. spread the dough onto bottom and sides of an 11 x 15 inch pan. for the cream cheese layer: mix together the softened cream cheese,sugar, eggs (beat them in 2 at a time), lemon juice, flour, milk and vanilla. spread the cooled pineapple mixture over the crust, then the cheese filling over that. bake at 350 degrees for 1 hour. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"mix together cookie crumbs and butter. press firmly onto bottom of 9-inch spingform pan. in large mixer bowl, beat cream cheese until fluffy. gradually beat in eagle brand until smooth. add remaining ingredients; mix well. pour into pan. bake 1 hour in preheated 325f oven, or until center slightly jiggles when is lightly shaken. cool. chill. just before serving, remove side of springform pan. garnish as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"preheat oven to 300. lightly spray a 9x13 pan with pam. combine crushed cookies and butter. press mixture into bottom of pan. beat cream cheese until fluffy; gradually beat in condensed milk. add eggs and vanilla; mis well. pour two thirds of batter onto crust. melt chocolate according to package directions and add to remaining one third batter. add creme de caco. spoon over top of vanilla layer. bake 45 -50 minutes, or until set. cool or chill; cut into bars. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"beat cream cheese, 2\/3 cup sugar, 3 eggs, and 1\/2 teaspoon vanilla with mixer until smooth. pour into well greased 9 inch pie plate. bake 22 to 25 minutes at 350 degrees f. turn oven off. remove cheesecake and cool for 5 minutes. combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. spread over warm cheesecake and return to oven for 5 minutes. cool and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"preheat oven to 350 degrees f (175 degrees c). grease an 9 x 6 inch pan. in a large bowl beat in yogurt, sugar, 3 egg whites, and 1 teaspoon vanilla. beat in 1\/3 cup cocoa, 1\/2 cup flour, salt, and baking powder. spread batter into prepared pan. in another bowl beat 1 egg white, neufchatel cheese, 1\/3 cup sugar,1\/4 cup flour, vanilla.pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect. bake in preheated oven for 25 to 30 minutes. do not overcook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"combine the rice crumbs, sugar and spice. stir through butter and press into a lined 30 x 20cm pan. bake at 180ºc for 10 minutes. beat the cream cheese, then cream, sugar and egg until well combined. fold the mix through the apple. spoon mixture over the base and sprinkle with sugar and coconut. bake at 180ºc for 30 ? 35 minutes until base is crisp, and top is golden. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.","target":"cohere the cookie crumbs and butter into a dampened sand. line the bottom of a spring-form pan with this, packing down with your fingers. in a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice. in a larger bowl, whip the heavy cream until you've got stiff peaks. fold the cheese mixture into the whipped cream until combined. pour this \"cheesecake\" into the prepared pan and refrigerate for at least 2 hours (overnight is best). top with fresh orange slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"crust: beat and combine the sugar, butter and shortening. add the vanilla, flour and salt till crumbly. pat into 10\" springform pan and set aside. filling: beat together the cream cheese sugar and vanilla till fluffy. add the eggs. pour into crust. topping: place apples in pan, cover with foil and bake for 15 minutes at 400 degrees. allow to cool then pour onto cream cheese filling, spreading evenly. combine the sugar and cinnamon and sprinkle on top of apples. top with the almonds. bake at 400 degrees for 40 minutes or till golden brown. cover and chill 4-24 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"combine oreo cookie crumbs and melted butter; press into the base of a spring-form pan and chill. sprinkle plain gelatin over boiling water; whisk until dissolved, about 3 minutes. using an electric mixer, beat softened cream cheese until smooth, add in the remaining ingredients and dissolved gelatin and mix until well combined. pour into prepared crust. chill for at least 3 hours or overnight. decorate sides with nuts and top with shavings of chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"combine crumbs and butter; blend well. press into the bottom and 2 inches up the sides of a 10-inch springform pan. bake at 350 degrees for 8-10 minutes or until set; cool. in a saucepan over low heat, melt caramels in milk, stirring until smooth. cool 5 minutes. pour into crust; top with 1 1\/2 cups of pecans. in a mixing bowl, beat cream cheese until smooth. add sugar and vanilla; mix well. add eggs, one at a time, beating well after each addition. add chocolate; mix just until blended. carefully spread over pecans. bake at 350 degrees for 55-65 minutes or until filling is almost set. cool to room temperature. chill overnight. ganish with remaining pecans and whipped cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"preheat oven to 170°c. butter the cake pan. in a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well. in a large bowl with an electric mixer, beat together egg white and sugar until fluffy. stir gently in cream cheese mixture in three times, until just combined (do not overmix). put the batter into the cakepan, smooth the top. bake in water bath, about 70 minutes, or until a tester come out clean. you must take the cakep an away immediately when you take the cake out from oven. serve when it's hot,with fruit coulis."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"combine crumbs, butter, and 1 tsp sugar. press into bottoms of two 6-oz custard cups. in a small bowl, beat egg white to soft peaks. gradually add 2 tbsp sugar, beating until stiff peaks form. beat togeether cream cheese and liqueur. fold half of egg mixture into cream cheese mixture, and return to rest of egg mixture in bowl. fill the prepared custard cups with the cream cheese mixture, and bake at 350f for 15 minutes (cakes will puff, then fall when removed from oven). cool in cups, then loosen sides with a knife and invert onto plates. cover and chill. drizzle with additional coffee liqueur if desired, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"heat oven to 350°f. beat dry cake mix, 1\/2 cup coconut, butter and 1 egg in a large bowl on low speed until crumbly. press lightly in an ungreased rectangular baking dish, 13x9-inches. beat cream cheese, 2 eggs, sugar and 2 teaspoons vanilla until smooth and fluffy. spread over cake mixture. bake until set, about 25 minutes. mix sour cream, brown sugar and 1 t. vanilla until smooth. spread over cheesecake. mix 1\/3 cup coconut and the pecans; sprinkle over cheesecake. cover and refrigerate at least 8 hours. cut into diamond shapes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"line the base of a 10in springform release cake tin with plastic wrap. crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin. mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set. beat the cream cheese until soft and stir in the peanut butter. carefully fold in the cookies so the pieces don't break up too much. spoon the mixture over the base and smooth the top with a palette knife. chill for 30 minutes then turn out onto a serving plate. whip the heavy cream and place small spoonfuls around the edge of the cheesecake. top the cream with bits of peanut brittle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"heat 1-inch of canola oil in large saute pan, to 325 degrees f. in a bowl mix the cream cheese, ricotta, and 1 1\/2 tablespoons sugar with a whip, until thoroughly blended. beat egg and milk together. place 1 1\/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. brush egg wash around edges of skin, fold left and right sides of skin in 1\/2-inch, and then roll from back to front, insuring that the roll is sealed. place in oil and cook both sides until golden brown. let drain on paper towels for 2 to 3 minutes. dust with cinnamon and sugar. serve with whipped cream and raspberries, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"mix together cookie crumbs and butter. press firmly onto bottom of 9-inch spingform pan. in large mixer bowl, beat cream cheese until fluffy. gradually beat in eagle brand until smooth. add remaining ingredients; mix well. pour into pan. bake 1 hour in preheated 325f oven, or until center slightly jiggles when is lightly shaken. cool. chill. just before serving, remove side of springform pan. garnish as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"beat cream cheese, 2\/3 cup sugar, 3 eggs, and 1\/2 teaspoon vanilla with mixer until smooth. pour into well greased 9 inch pie plate. bake 22 to 25 minutes at 350 degrees f. turn oven off. remove cheesecake and cool for 5 minutes. combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. spread over warm cheesecake and return to oven for 5 minutes. cool and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.","target":"cohere the cookie crumbs and butter into a dampened sand. line the bottom of a spring-form pan with this, packing down with your fingers. in a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice. in a larger bowl, whip the heavy cream until you've got stiff peaks. fold the cheese mixture into the whipped cream until combined. pour this \"cheesecake\" into the prepared pan and refrigerate for at least 2 hours (overnight is best). top with fresh orange slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. soften gelatin in water; stir over low heat untl dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. chill until slightly thickened; fold in whipped cream. pour over crust; chill until firm. top with strawberries before serving.","target":"sprinkle gelatin over water in a custard cup. let stand for 1 minute heat in microwave and stir until dissolved. let stand to cool. beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth. add gelatin mixture and beat until smooth. chill in fridge until mixture is thick and syrupy, stirring occasionally. beat whipping cream to soft peak stage. fold into cream cheese mixture. spoon over crust in spring form pan and chill for several hours. serve with a dab of cherry, blueberry or strawberry sauce on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 5 ingredients, mix well. firmly press mixture into a 9 inch springform pan. combine 3\/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside. beat cream cheese with an electric mixer until light and fluffy. gradually add 1\/4 cup plus 2 tablespoons sugar, mixing well. add egg, egg yolk, and whipping cream, beating well. add cornstarch and flavorings; beat until smooth. add pumpkin mixture; mix well. pour into prepared pan. bake at 350 degrees for 50-55 minutes. (center may be soft but will firm when chilled) let cool on a wire rack; chill thoroughly. garnish with whipped cream, if desired.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. wrap the outside of a 9 inch springform pan with tin foil. mix crumbs, butter and sugar in a bowl. press mixture on the bottom and up the sides of the pan. bake 5 minutes, remove from oven. with a mixer combine cream cheese and sugar. add pumpkin, eggs, vanilla and spices. pour into crust and bake for 1 hr and 5 minutes until center is set. cool on a rack and refrigerate for 6 hrs or overnight. run a spatula around the edge of pan, remove sides. garnish with pecan halves.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended. add eggs; mix until blended. pour into pie crust. bake at 350 f for 40 minutes or until center is almost set. cool refrigerate 3 hours or overnight.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for crust, mix graham cracker crumbs, butter, 3 tsp sugar and press into a 9\" springform pan. beat cream cheese until fluffy. mix in sugar, then eggs one at a time, then pumpkin, then lemon juice. stir in pumpkin spice and heavy cream. pour into the pan. bake 15 minutes at 450 degrees. reduce heat to 325 degrees and bake for 45 minutes. turn off oven and allow the cake to cool in the oven. chill overnight.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the crust: mix crumbs with 1 tablespoon sugar and the melted butter until blended. press onto bottom of 8 or 9 inch springform pan; chill. for the filling: beat cream cheese and 3\/4 cup sugar until well blended. beat in pumpkin, spices and salt. add eggs one at a time, beating well after each. pour into prepared crust. bake in preheated 350 degree oven 50 minutes. remove cake; raise oven temperature to 400 degrees. mix well sour cream, remaining 1\/4 cup sugar and the vanilla and spread over filling. bake 8 minutes. cool cake on rack. remove sides of pan; chill cake. serving suggestion: before serving, top with whipped cream and sprinkle with toasted, sliced almonds.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cracker crumbs,sugar,cinnamon and melted butter; press onto the bottom of a springform pan. beat together the cream and cottage cheese. beat in eggs, then pumpkin, mace,sugar, vanilla and lemon rind. after mixed well, pour over graham cracker crust and sprinkle with remaining crumbs. bake in a preheated 300 degree oven for 45 minutes. turn off heat and open oven door. leave cake in oven for 1 hour then remove and cool and refrigerte for several hours before serving.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare crust as follows. mix crumbs, ground walnuts, and melted butter together. press evenly into bottom and 1 inch up side of 9-inch springform pan. bake in preheated 350 degree oven for about 8 minutes, or until light brown. cool on wire rack. prepare filling as follows. beat softened cream cheese and sugar until blended well. add eggs and pumpkin and beat until blended. add spices and grated lemon peel and mix well. pour into crust and bake about 1 hour 15 minutes or until cheesecake is set. cool on wire rack until room tempurature then chill 3-4 hours in refrigerator. remove side of pan. garnish with whip cream, walnut halves, and lemon slices, if desired.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. crust: in a small bowl, mix together graham wafer crumbs and melted butter. press firmly into the bottom of a 9-inch springform pan. bake at 350 for 8-10 minutes. filling: in a large bowl, mix together cream cheese and sugars. add eggs one at a time, beating well after each egg is added. beat until light and fluffy. stir in cream, spices and pumpkin. pour into graham wafer crust. bake at 350f for 1 hour.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: generously butter 8x3-inch springform pan. mix crumbs, sugar and butter; coat prepared pan completely with mixture. preheat oven to 350 degrees. using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla. beat in eggs and yolks 1 at a time; do not overmix. blend in rum and half and half;stir in raisins. pour batter into prepared pan; set pan in shallow roasting pan. add enough cold water to roasting pan to come 1 1\/2 inches up sides of springform pan. bake until cake feels dry to touch, about 90 minutes. cool completely; refrigerate until ready to serve.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-in spring form pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours. while cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form. use star tip of decorator and star whipped topping around edges of cooled cheesecake. serve the rest on the side.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. for crust: in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-inch springform pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: directions:. preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8\" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8\" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325º. crust:. grease 9 inch pie pan. combine crumbs, butter, cinnamon, sugar and nuts. line bottom and partly up the sides of the pan with mixture and refrigerate until ready to add filling. filling:. beat cream cheese until fluffy. gradually add sugar. add eggs, one at a time, beating well after each addition. gradually add flour, pumpkin and pumpkin pie spice. blend well and stir in nuts. pour into crust-lined pan. bake for 1 hour 45 minutes or until center feels firm when touched.","target":"combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan. bake at 325 degrees for 15 minutes. cool on a wire rack. beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. stir in cheese, chiles, and ground red pepper. pour into prepared pan, and bake at 325 degrees for 30 minutes. cool 10 minutes on a wire rack. place on a bed of fresh cilantro or parsley, if desired. gently run a knife around edge of pan to release sides, and let cool completely. spread sour cream evenly over top; cover and chill. arrange green pepper and remaining ingredients on top as desired.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham crackers crumbs, butter and sugar. butter sides and bottom of an 8 inch springform pan. press crumb mixture evenly onto bottom of pan. melt chocolate over hot, but not boiling water. stir until smooth. beat cream cheese until soft and smooth. add eggs, one at a time to cream cheese. gradually add sugar, mixing until well blended. add melted chocolate, instant coffee and salt. stir until blended. pour mixture into prepared pan. bake cake at 350 degrees in center of oven for about 40 minutes or until center is almost set. it will firm up when chilled. let cool for 45 minutes. cover and chill for a minimum of 4 hours. remove sides of pan.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 10\" springform pan. mix crust ingredients and toss on sides and bottom of pan. beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition. add heavy cream and vanilla. bake at 325 degrees for 1 hour. keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks). mix graham cracker crumbs, sugar and butter. press into bottom of the springform pan. in large bowl, mix cream cheese and sugar. beat well. stir in eggs and egg yolks. stir in lemon juice and vanilla. pour cheese mixture over graham cracker crust. set springform pan in a large roasting pan. pour hot water into the roasting pan so it comes about halfway up the side of the springform pan. place in oven and bake for 50 minutes. mix sour cream, sugar and vanilla and spread over baked cheesecake. bake for 10 more minutes. remove from oven and cool. refrigerate until chilled. remove sides of springform pan.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt chocolate and grind up biscuits. mix together. press into a springform cake\/flan tin. freeze for about half an hour. put all the tofu layer ingredients except agar agar into a pan, blend with hand blender, then heat. boil the agar agar in a little water separately, then add to other pan. bring to boil, stirring then remove from heat. pour onto base. put in fridge till set, preferably overnight. mix agar agar with a little water till smooth in a cup. put orange juice in a pan, add agar agar then bring to boil. arrange orange segments on top of cheesecake. spoon orange jelly on top. allow to set. garnish with a drizzle of melted chocolate.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream the cheese with the sugar and then add the eggs, vanilla and salt. beat until smooth. blend in the sour cream but do not over mix. pour mixture into the prepared crust. sprinkle the reserved crumbs on top. bake in moderate oven at 325 degrees for 35 minutes or until just set. cool slowly at room temperature. chill for several hours or overnight is best. the filling will be soft. it\u0092s a very creamy cheesecake. graham cracker nut crust: reserve 3 tablespoons of the crust mixture for the top and press the remainder onto the bottom and sides of a 9-inch spring-form pan. bring crust only about 2 1\/2 inches up the sides.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crust ingredients and press on bottom and 1 inch up sides of a 9\" spring form pan. mix cheese cake and pour into crust. bake@ 300 degrees for 55 minutes. while cheese cake is baking; beat until smooth topping ingredients. take cheese cake from oven and spread topping on top, return to oven for 5 minutes. set on counter until completely cool. refrigerate at least overnight.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. melt the chocolate in the top part of a double boiler. meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar until light. add 1 cup of the tofu, beating thoroughly after each. blend 1\/2 cup tofu and the soy milk. add to cheese, sugar and tofu mixture. pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla. mix to blend ingredients thoroughly. pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly. cool in the oven with the door cracked open, then cool to room temperature. chill.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the graham cracker crumbs in a mixing bowl. add the lemon peel, melted butter and sugar. blend well. press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set. preheat oven to 325 degrees f. drain the ricotta of liquid. place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron. add the cream and marsala and mix until smooth. pour mixture over crumb crust. bake for 75 to 90 minutes or until filling is firm. turn oven off. prop door open and allow cheesecake to cool at room temperature. chill and garnish with almonds before serving.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, 1\/4 cup sugar and melted margarine. press into bottom of 9\" springform pan. combine softened cream cheese, 1\/2 cup sugar, eggs and 3\/4 teaspoon vanilla. blend until smooth and pour over crust. bake at 375 degrees for 20 minutes. cool 10 minutes. meanwhile, combine sour cream, 1\/2 cup sugar and 1 teaspoon vanilla. blend well. spread over cream cheese layer and bake for 10 minutes at 475 degrees. cool at least 5 hours or overnight in refrigerator. top with cherries or desired topping.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: combine 1 1\/4 cups graham cracker crumbs with 1\/2 cup sugar and 1\/2 cup butter. place in 9\"x12\" pan and pat down. bake at 300 degrees for 15 minutes. filling: blend well and slowly- 24 oz. cream cheese, add 5 eggs (one at a time), and 1 1\/2 teaspoons almond flavoring, 1\/2 cup sugar. pour over baked crust, bake for 1 hour at 300. topping: mix 1 1\/2 cups sour cream with 1 teaspoons almond flavoring and 6 tablespoons sugar (add 1 tbsp\/ at a time). bake at 300 for 15 minutes.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 4 ingredients and press into bottom of 9x4 spring form pan and set aside. combine 1 cream cheese and 1 egg mix on low. add rest of cream cheese and eggs. increase speed to med. add sugar and beat until light and fluffy. pour into pan. bake at 350 for 50-60 minutes or until top is lightly browned). cool 10 minutes. combine sour cream and condensed milk. pour over cake. bake an additional 10 minutes. cool completely.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: using a hand mixer mix together the cream cheese and powdered sugar until mixed well in a very large bowl. add the cool whip and mix well until blended. spread into pie crusts. refrigerate for an hour before serving. if desired garnish top with strawberries or blueberries. for feeding a smaller crowd you can cut the ingredients in half and make just one cheesecake.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan. bake at 350° for 8 minutes. cool. beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. stir in 14-ounce package coconut and vanilla. pour into prepared crust. bake at 350° for 1 hour. cool completely on a wire rack. cover and chill 8 hours. release sides of springform pan, and place cheesecake on serving platter or cake stand. spread fresh orange curd evenly over top of cheesecake. sprinkle 1 cup toasted coconut around outer edge of top, if desired. arrange decorated pastry strips on sides of cheesecake, if desired. garnish top of cake, if desired.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crust ingredients together and press on bottem of spring pan and put into refridgerator. blend cream cheese with sugar and salt. beat till creamy. add eggs one at a time beating after each. add vanilla. pour into crust. bake at 350 degrees 45-50 minutes until light brown. when done let stand for 15 minutes. combine topping ingredients and beat well. spread on cooled cake and return to oven for 10 at 450 degrees.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for crust: melt butter in medium saucepan over medium heat. stir in crumbs, sugar and cocoa. reserve 1\/2 cup. press remaining crumbs into ungreased 9 inch springform pan, bottom and sides. (i use my 8x8 pyrex dish and just put the crumbs on the bottom.). for filling: beat cheese until fluffy. beat in milk and syrup. dissolve coffee in water; add to cheese mixture. in a separate bowl, beat cream until stiff. fold into cheese batter. pour into prepared pan and scatter reserved crumbs over top. freeze at least 8 hours before serving.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix softened cream cheese and 1\/2 cup sugar together. blend eggs in, one at a time. add 1 tsp vanilla to cream cheese mixture and blend thoroughly. pour into pie shell and bake at 250° for 1 hour and 10 minutes. with about 10 minutes left for the cheesecake in the oven, mix sour cream, 1\/4 cup sugar, and 1 teaspoon vanilla in bowl. when cheesecake is done in oven, let set for about 5 minutes then smooth sour cream mixture over the top of the baked pie. bake for an additional 10 minutes at 250°. cool and enjoy! (top with fruit, if desired).","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 325 degrees. don't microwave the cream cheese. leave out to soften. first, dump the cream cheese in mixing bowl, dump both eggs and mix. then put the sugar and vanilla extract in the mix. i personally prefer to hand mix the cheesecake. after the batter is extremely smooth, pour batter into the graham cracker crust. place into oven for 30 to 50 minutes. when the center is almost set. then place in refridgerator over night.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine first four ingredients. press into bottom and sides of a 9\" spring form pan put eggs, cream cheese, sugar, salt and extracts in a mixing bowl. blend with mixer until smooth. add sour cream to cream chees mixture. blend well. pour mixture into crumb lined pan. put a pan of water in bottom of the oven. bake cheese cake for 1 hour. when cake has cooled, chill for several hours and serve with cherry or strawberries if desired.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine crumbs, walnuts and butter. press into bottom and sides of a 9\" spring form pan. combine cream cheese, sugar, lime juice, tequila and triple sec in a mixing bowl. blend with electric mixer until smooth. add eggs and combine well. add sour cream to cream cheese mixture, blending well. pour batter into crust-lined pan. into batter, pour 1\/2 cup strawberry puree in a circle. swirl into batter with a knife. place a pan of water in bottom of oven. bake cheese cake for 1 hour. after cooled, chill for a few hours. serve with strawberry puree.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust:. combine 1st 3 ingredients and press crust into springform pan. filling:. mix ingredients #4 to #8 until smooth; pour into crust. bake at 350 unti lthe cake does not jiggle (35-40 minutes). topping:. combine last 3 ingredients; mix until smooth. spread over top of baked cheesecake. place back in oven for 5 minutes.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees f. for crust: mix graham cracker crumbs, sugar and melted butter in a mixing bowl; pour into a 9-inch springform pan. (line the pan with a circle of parchment paper if desired.) with a spoon, pat mixture evenly on the bottom and up the sides of the pan. for filling: add softened cream cheese to the bowl of an electric mixer. beat on low speed, adding sugar gradually. add vanilla, then add eggs, one at a time, mixing thoroughly with each addition. pour into crust. bake in preheated oven for 1 hour. remove from oven and set on a rack to cool. for topping: mix sour cream, vanilla extract and sugar together until smooth. pour evenly onto cooled cheesecake. refrigerate overnight.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take the 8 oz of cream cheese and 1 cup of sugar and blend it very well. after that add the 2 tablespoons of cool whip to the mixture, mix well again. add the 1\/2 cup of fruit to the mixture; mix well again. pour the mixture into the pie crust. add the 1 layer of cool whip on the top of the pie. then add the 1 layer of fruit on top of the cool whip. put in freezer for 1 hour. take out of freezer and put in fridge for 30 minutes. serve after the 30 minutes is up.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (i actually use 325 degrees in convection bake). mix graham cracker crumbs, butter and sugar (only use enough butter to moisten crumbs, may be less than the 3\/4 cups) press mixture to bottom of 12 inch springform cake pan and bake for 10 minutes. in mixing bowl, combine cream cheese, eggs, vanilla, salt, and sugar on medium speed with mixer until creamy (about 3 minutes). add sour cream and beat until blended (no more than 30 seconds). pour mixture on top of crumb crust and even out. bake for 30 minutes. turn ove off and leave cake in there (with door slightly open) until oven has cooled off (1-2 hours). remove cake from oven and cool on wire rack. cover and refrigerate until chilled. eeee.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix sugar, graham cracker crumbs, and butter press in the bottom of the 9x13\" pan. mix cream cheese with a mixer on low until fluffy. whisk eggs and add to cream cheese. add the sour cream and blend. add sugar, vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. pour mixture on to crust. place pan on the top rack and in the middle of a preheated oven at 275 degrees f and bake for 50 minutes and increase heat to 325 degrees f for 25 minutes. let cool and refrigerate.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese until smooth. gradually beat in sugar. stir in sour cream. measure 1\/4 cup of cheese mixture into bowl and set the rest aside. stir swiss mocha coffee and milk into 1\/4 cup cheese mixture. drizzle 1 tablespoon of this mixture into the crust. fold whipped topping into reserved cream cheese and spoon into crust. drizzle remaining mocha flavored cheese mixture over top of pie. draw a knife through to form a pattern on top if desired. refrigerate until set (about 2 hours).","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soften cream cheese. blend cream cheese, eggs, 1\/2 c sugar, and 2 tsp vanilla. spoon into pie shell. bake at 350* for 20 minute. mix sour cream remaing vanilla, and remaining sugar togrther. spoon over cream cheese mixture. return to oven. bake at 400* for 5 minute. chill thoroughly. serve.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend cream cheese and sour cream until combined. add sugar and lemon pudding mix. add lemon juice to desired tartness. make sure you're just combining and not over beating. add vanilla and combine. pour into graham cracker crust and bake at 350 for 20 minutes. cool cheesecake on counter before putting in fridge to chill.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan. in a medium bowl, mix graham cracker crumbs with melted butter. press onto bottom of springform pan. in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust. bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving. enjoy.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and mix with graham crumbs, for in pan and freeze while making the filling. cream eggs and sugar, mix in room temp cream cheese and sour cream. add vanilla and lemon zest, combine. pour in filling, cook on 325 for 35 to 40 minutes or until just jiggly.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine cake mix and oil. press evenly into springform pan. bake at 350 for 20 minutes. while crust is baking, using mixer blend cream cheese and sugar. add in sour cream, vanilla, and lemon juice. add in eggs one at a time. beat well. stir in chocolate chips and flour. mix well. when crust is ready, pour filling evenly over crust. bake at 450 degrees for 5 minutes, then reduce temperature to 250 degrees and bake til set, about 1 hour. combine topping ingredients. pour evenly over hot cheesecake and bake an additional 10 minutes. top with additional chocolate chips, if desired. leave in pan until completely cooled or overnight. flavor best if made the day before needed.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: first, make crust. preheat oven to 325f degrees. combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan. bake for 10 minutes; remove from oven and turn oven temperature up to 450f. now, make filling. combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed. add eggs, one at a time, mixing well after each addition. at slow speed, blend in sour cream and vanilla; pour into crust. bake for 10 minutes, then reduce oven temperature to 250f and bake for one hour more. remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool. chill; top servings with pie filling if desired.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: (for best results, all ingredients should be room temperature). heat oven to 300 degrees. combine graham cracker crumbs, cocoa, sugar, and butter. press evenly onto bottom of a 9 inch springform pan. beat cream cheese in a large bowl until fluffy. gradually add sweetened condensed milk, beating until smooth. add eggs and vanilla. mix well. in a small bowl, toss chocolate chips in the flour to coat. stir in cheese mixture. pour in into prepared pan. sprinkle remaining chips evenly over the top. bake 1 hour. turn off oven and allow to cool in the oven for 1 hour. remove from oven and cool at room temp for another hour. cover and refrigerate.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. place cookie crumbs and butter in a blender or food processor. blend until smooth. press into bottom of a 9 inch springform pan. refrigerate until ready to fill. in a large bowl beat cream chees with an electric mixer until smooth. add sugar and sour cream. blend. add eggs and vanilla. blend until smooth. stir in all of the chocolate chips except for 1\/2 cup. pour into the pan with crust and smooth top. sprinkle on the rest of the chocolate chips. bake for 30 to 40 minutes and then turn the oven off. leave cake in oven for one hour. refrigerate for one hour.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°. crumble cookie dough into a 9x13 inch baking pan, press evenly onto bottom. set aside. combine cream cheese, sugar and egg in a medium sized mixing bowl, beat by hand until smooth. stir together coffee crystals, vanilla, and 1 tsp water in a small bowl or custard cup until crystals are dissolved. stir coffee mixture into cream cheese mixture. spread evenly over dough, sprinkle with mini chocolate chips. bake for 20 minutes or until completely set. cool in pan on wire rack, cut into bars.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cream cheese, sugar, eggs, vanilla, and lemon juice until smooth. cut one package of cookie dough into about 24 slices. line bottom of a greased 13x9 inch pan with sliced cookie dough (there will be some gaps). pour cream cheese mixture into pan to cover cookie dough. cut remaining cookie dough into slices and cover mixture. bake at 350 (325 for glass pan) for 35 to 40 minutes. cool, then chill for 1 hour or more, until very cold. slice into small (about 1 inch) squares.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheatoven to 350. in a small bowl mix cream cheese, sugar, and egg til smooth. remove1\/2 of the cookie dough from wrapper and press into an ungreased 8\" pan. spread cream cheese mixture on top. crumble and drop remaining dough on top of cream cheese layer. bake @ 350 for 30 minutes **do not over bake these** c. hill before serving.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. line 9 x 13 pan with lightly greased foil. in bowl, beat together cake mix, 2 eggs, and margarine. spread in pan and bake 15 minutes. meanwhile, beat cream cheese, 2 eggs and sugar. stir in chips. pour over crust. bake another 25-30 minutes or until set. cool in fridge. can remove bars by lifting foil and cut into bars. keep refrigerated.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. line cookie sheet with foil. cream together the cream cheese, powdered sugar and butter until they are smooth. unroll crescent rolls onto the cookie sheet. spread the cream cheese mixture on the centers of the triangles making sure you leave the wide side of the triangle empty. sprinkle with the mini chocolate chips. roll triangles from the point to the wide end (the opposite way in which you roll them to make crescent rolls). fold the wide ends in to encase the edges. place the rolls on the cookie sheet 2-3 inches apart, folded ends down. push down on them to slightly flatten them. bake for 11-15 minutes until they get golden brown. serve either cool or warm, also great frozen.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. mix all crust ingredients and place in buttered spring-form pan. chill while preparing filling. mix all ingredients in order, beating well after each addition until creamy. do not overmix, since excess air will cause cheesecake to split. turn into prepared crust. bake in preheated 350 degree oven for 1 hour and 10 minutes or until golden. cool in oven with door slightly ajar for 1 hour. wrap in foil and chill at least overnight.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in mixing bowl beat cream cheese on medium speed until fluffy. gradually beat in sweetened condensed milk. add egg and vanilla, mixing until just combined. toss together 1 cup chocolate chips and flour. fold into cream cheese mixture. pour into crust. bake at 350 about 30 minutes or until center is almost set. cool for 1 hour. in small saucepan combine 1\/2 cup chocolate morsels and cream. cook over very low heat, stirring constantly, until chocolate melts and mixture thickens slightly. remove from heat. pour over cheesecake. cool for 30 minutes. refrigerate at least 2 hours.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. gradually add sugars; beat just until combined. stir in chocolate chips. cover and refrigerate for 2 hours. place cream cheese mixture on a large piece of plastic wrap; shape into a ball. refrigerate for at least 1 hour. just before serving, roll cheese ball in pecans. serve with graham crackers.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for each s'more, top 1 keebler® chocolate graham half with 1 marshmallow. place on paper towel or microwaveable plate. microwave on high 8 to 10 seconds or until marshmallow begins to puff. top with second graham half, spread with 1\/2 tablespoon cream cheese and 1\/2 tablespoon chocolate chips; press slightly. let stand 15 to 20 seconds. repeat with remaining ingredients.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. add sweetened condensed milk and vanilla. beat until combined. add egg, mixing until just combined. toss together 1 cup chocolate morsels and flour. fold into cream cheese mixture. pour into crust. bake at 350f about 35 minutes or until center springs back when slightly touched. cool for 1 hour. in small saucepan combine 1\/2 cup chocolate morsels and cream. cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. remove from heat. pour over cheesecake. cool for 30 minutes. refrigerate at least 2 hours. garnish as desired. store in refrigerator.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: filling: preheat oven to 350 degrees. with mixer, beat cream cheese until fluffy; gradually beat in eagle brand milk until smooth. add egg and vanila; mix well. toss chocolate chips with flour; stir into cream cheese mixture. pour into crust. bake 35 minutes or until center springs back when lightly touched. cool and top with glaze. serve chilled. store leftovers covered in refrigerator. chocolate glaze: in a small saucepan, over low heat, melt chocolate chips and whipping cream; cook and stir until thickened and smooth. immediately spread over cheesecake.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients in a bowl. press evenly onto bottom of 9-inch springform pan. in large mixer bowl, beat cream cheese until fluffy. gradually add condensed milk, beating until smooth. add eggs and vanilla, and mix well. in small bowl, toss ½ cup chocolate chips with flour to coat; stir into cheese mixture. pour filling into crust and sprinkle remaining chips on top. bake 1 hour at 300 degrees. turn oven off and allow cake to cool in oven for 1 hour. remove from oven and cool to room temperature. refrigerate before serving.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir together graham cracker crumbs, sugar, unsweetened baking cocoa, and melted butter. press into the bottom of a 9-inch spring form pan. or use oreo crust. beat cream cheese until fluffy. gradually beat in sweetened condensed milk, eggs, vanilla, then melted peanut butter chips and semi-sweet chocolate chips. pour into crust and bake at 375 degrees for 55-65 minutes. i usually swirl a little chocolate syrup on the top and a couple of chocolate kisses or chips. caramel and chocolate sauce on individual servings is great as well.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cut tube of cookie dough in half. press one half in the bottom of a greased 8-inch square baking dish for the crust. in a mixing bowl, beat cream cheese, sugar, and egg until smooth. spread cream cheese mixture over crust. crumble remaining cookie dough over top of cream cheese. bake at 350 degrees for 35 to 40 minutes. cool. store leftovers in the refrigerator.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. pat 1 package of cookie dough into bottom of a lightly greased 13x9x2 inch baking pan. bake for 8 to 10 minutes or until lightly browned. in large mixing bowl beat cream cheese with an electric mixer on medium speed until fluffy. add eggs, sugar, and vanilla. beat until smooth. pour over top of partially baked cookie dough. crumble remaining package cookie dough on top. tightly cover with foil. bake for 45 minutes. remove foil. bake for 5 to 8 minutes more or until cookie dough browns. sprinkle with morsels and pecans. cool. refrigerate for at least 2 hours to serve, warm bars and top individual servings with hot fudge sauce, ice cream and additional pecans if desired.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix with the amounts of oil and water as package directs and use 2 eggs. pour into ungreased 13x9x2-inch pan. mix cream cheese, sour cream, 3 eggs, vanilla and sugar. pour over cake mixture. sprinkle with chocolate chips. bake at 350°f for 1 hour and 10 minutes. chill completely before serving. i haven't tried this with a \"pudding in the mix\" cake mix so don't know if it would turn out.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cheese until fluffy. gradually beat in sweetened condensed milk. add egg and vanilla extract. in separate bowl, toss 1 cup mini chocolate chips in flour, and stir into cheese mixture. pour mixture into pie crust. bake @ 350 degrees for 35 minutes or until center springs back when touched. remove from oven and let cool. for chocolate glaze, melt over low - medium heat, 1\/2 cup mini chocolate chips and 1\/4 cup whipping cream, stirring constantly until thickened. immediately spread over cooled cheesecake. cover and chill - keep refrigerated.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat softened cream cheese, butter, and vanilla until creamy. slowly add sugars until blended. stir in chocolate chips. place mixture onto a piece of plastic wrap and form into a ball. refrigerate for 1 hour. roll ball in pecans. serve with chocolate graham crackers.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small mixing bowl beat the cream cheese on medium speed until fluffy. add sweetened condensed milk and vanilla and beat until combined. add the egg, mixing until just combined. toss together 1 cup chocolate chips and the flour. fold it into the cream cheese mixture. pour into the crust. bake at 350 degrees about 25 minutes or until the center is almost set. cool for 1 hour. in a small saucepan combine 1\/2 cup chocolate chips and cream. cook over low heat, stirring constantly until chocolate melts and mixture thikens slightly. remove from heat. pour over cheesecake. cool for 30 minutes. refrigerate at least 2 hours. garnish as desired, store in the refrigerator.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease bottom only of 9-inch springform pan. prepare brownie mix as package directs for chewy brownies. spread evenly in prepared pan. bake 35 minutes or until set. in large bowl, beat cream cheese until fluffy. gradually beat in eagle brand. add eggs, vanilla and mix well. stir in chocolate chips. pour into prepared pan. reduce oven temperature to 300 degrees and bake 50 minutes or until set, cool. chill thoroughly. remove side of springform pan. garnish as desired. store leftovers covered in refrigerator. notes: chocolate chips may fall to top of brownie layer during baking.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. with a spoon, mix cake mix, flour, eggs and oil together. stir in chocolate chips. press half of dough into a greased 8 x 8 inch pan. in a separate bowl, mix cream cheese, sugar and egg together until smooth. spread cream cheese mixture over bottom layer. crumble remaining cookie dough evenly over top. bake 24 - 28 minutes or until light golden brown. cool, then cut into bars. store in refrigerator.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cookie crumbs and butter, press firmly on bottom of 9-inch springform pan. in large mixer bowl, beat cream cheese until fluffy. gradually beat in condendsed milk, eggs and vanilla until smooth. in a small bowl, toss 1\/2 cups of the chips with flour to coat; stir into cream cheese mixture. pour into prepared pan. sprinkle remaining chips over top. bake at 300 degrees for 1 hour or until cake springs back when lightly touched. cool. chill 4 hours or overnight.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. to make the crust: using a food processor, crush graham crackers into tiny crumbs. add sugars and pulse until combined. add butter and pulse until mixture begins to come together. press into bottom and up sides of a 9 inch glass pie plate. bake for 8-9 minutes, remove and allow to cool to room temperature. while crust is cooling, make the filling: using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar. fold in cool whip free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff. refrigerate for 30-60 minutes, the longer the better! remove from fridge immediately before serving.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f in small bowl, beat cream cheese, sugar and egg until smooth. stir in coconut. in ungreased, 9- or 8-inch square pan, break up half of cookie dough. with floured fingers, press dough evenly in bottom of pan to form crust. spread cream cheese mixture over dough. crumble and sprinkle remaining half of dough over cream cheese mixture. bake 35 to 40 minutes or until golden brown and firm to the touch. cool 30 minutes. refrigerate at least 2 hours or until chilled. for bars, cut into 4 rows by 4 rows. store in refrigerator.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. beat softened cream cheese until smooth. add milk and beat until creamy. then beat in egg and vanilla. set aside 1\/2 cup of chocolate chips, then toss the remaining 1 cup with flour. fold floured chips into mixture. pour into crust. bake 35-40 minutes, until center springs back when lightly touched. set cake aside to cool while you make the glaze topping. in small saucepan over medium-high heat, whisk together reserved chocolate chips and whipping cream. cook until thickened and smooth. pour glaze over cake, smoothing to cover almost to the edges. refrigerate and serve chilled.","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, beat the cream cheese, butter and vanilla until fluffy. gradually add sugars; beat just until combined. stir in chocolate chips. cover and refrigerate for 2 hours. place cream cheese mixture on a large piece of plastic wrap; shape into a ball. refrigerate for at least 1 hour. just before serving, roll cheese ball in pecans. serve with graham crackers. yield: 1 cheese ball (about 2 cups).","target":"combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease and flour 12 cup fluted tube pan. in small bowl, mix first 4 ingredients. in large bowl with mixer at low speed, beat together cake mix, eggs, real mayonnaise and water just until blended. increase speed to medium, beat 2 minutes. stir in nut mixture. pour in prepared pan, bake at 350 for 50 minutes or until cake tester inserted in center comes out clean. cool in pan 15 minutes. remove. cool on rack. if desired, dust with confectioners sugar. makes 12 servings.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes soften gelatin in water; stir over low heat untl dissolved. combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. gradually add gelatin, mixing until blended. fold in reamining ingredients; pour over crust. chill until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f for crust: combine crumbs, sugar and butter. mix well. press onto bottom and 1-inch up sides of 9-inch springform pan. bake 10 minutes or until golden brown. cool completely. for filling: beat together cream cheese and sugar until smooth. add eggs, one at a time, mixing well after each addition. add cocoa, flour and vanilla. mix just until blended. fold in marshmallows and pecans. pour into prepared crust. bake 25 minutes or until wooden pick inserted near center comes out clean. refrigerate at least 2 hours. garnish with whipped cream, chocolate sauce, and pecan halves, if desired. _____________________________________________.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes soften gelatin in water; stir over low heat untl dissolved. combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. gradually add gelatin, mixing until blended. fold in reamining ingredients; pour over crust. chill until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large pot, sauté garlic and veggies in olive oil until tender. microwave ground beef, drain, and add to veggies. add beef broth, tomatoes, wine, beans, and frozen veggies. add oregano, worcestershire sauce, and salt and pepper. bring to a boil, reduce heat, cover, and simmer 1 hour. return to a boil, add macaroni, and cook until noodles are tender. serve with warm, crusty bread.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: toss the beans (about 4 cups) with 2 cups roma tomatoes, 3\/4 cup olive oil, 1\/4 cup red wine vinegar, garlic and salt and pepper to taste. let sit one hour at room temperature. when ready to serve, measure out 1 cup basil leaves. roll them up together and cut them across into chiffonade- kitchen lingo for shreds. add the basil and 3\/4 cup asiago cheese. serve and enjoy!","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put corn, carrots, and beans in a strainer, rinse well and set aside. cut sausage once lengthwise, then crosswise into approximately 1\/2\" pieces. in a large saucepan on a medium heat, add sausage, stir until it \"sweats\", then add onion and saute until both are lightly charred. add garlic and stir until light brown. add beans, corn, carrots, broth, basil, salt and pepper. cover and simmer for 20 minutes. sprinkle each serving with parmesan cheese. can be served over rice, if desired.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes. add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil. cut chard stems into 3\/4-inch slices. cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons. add chard stems and pasta when soup boils. reduce heat to medium-low; simmer 7 minutes. add chard leaves; simmer until wilted, 3 to 4 minutes. add sage; remove from heat. ladle soup into 4 bowls and drizzle with olive oil.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onions in mixture of butter and oil in soup pot for 3 minutes. add carrot and celery and cook 3 minutes more. add caraway seeds and cook one additional minute, until seeds become fragrant. add cabbage, water, sugar and tomatoes to pot, and bring to a boil. reduce heat to low, cover and simmer for 25 minutes. add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot. stir in parsley just before serving, if desired.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak beans overnight in a large pot, using enough water to cover the beans by two inches; drain (or to quicken this step, bring beans to a boil for 2 or 3 minutes and then let sit for 1 hour_ heat olive oil in a large, heavy pot over medium-high heat. add onion, leek, tomato, carrots, celery, garlic and bacon and cook until tender, about 6 minutes. add beans, 10 1\/2 cups chicken broth, thyme and rosemary; bring to a boil. reduce heat to medium-low; cover and simmer, stirring occasionally, about 1 hour (beans should be very tender) working in batches, puree soup in blender until smooth; return to pot. add whipping cream. add more chicken broth by 1\/4 cupfuls until soup is desired consistency. season to taste with salt and pepper.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt the margarine in a large saucepan, then fry the bacon pieces in it until just beginning to crisp. add the garlic, onion and green pepper. cook until the veggies are wilted. gently stir in the beans and sausage, and simmer uncovered for about 15 minutes. stir in the half and half, and simmer about 10 more minutes.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let the oil get heated in a skillet; add onion and garlic; saute, covered, for about 7 minutes or until golder; stir occasionally. add the onion-garlic mixture and the remaining ingredients to the container of a food processor. process until smooth; adjust seasoning to taste; transfer to a crock and pat it inches.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover beans in cold water. let sit for two hours; drain and add fresh water to cover. bring beans to a boil, add a pinch of salt, reduce heat to medium and boil until a little less than tender. in a large frying pan, melt better and add coarsley chopped onion. fry on medium heat until tender. add one can of chicken stock to onions. keep on low until beans are cooked. (they should not be hard in texture when tasted but rather on the soft side). drain beans and add to onion mixture. taste and add salt, if needed. bring to a boil and cook on low heat until stock is slightly reduced. add more chicken stock, if required.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for soup: saute' first 4 ingredients in hot oil in a dutch oven over medium-high heat 5-10 minutes or until tender. add tomatoes and cook, stirring occasionally, 5 minutes. add beans and next 4 ingredients. bring to a boil. cover, reduce heat, and simmer, stirring occasionally, at least 30 minutes. remove and discard thyme sprigs and bay leaf. stir in salt and pepper to taste and hot sauce, if desired. top each serving with a spoonful of gremolata. gremolata: process all ingredients in a food processor or blender until well blended or to desired consistency, stopping to scrape down sides.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse and drain beans. pour the beans into a medium bowl then add the vegetables and stir. in blender, blend together garlic and remaining ingredients, then pour into vegetable mixture. stir well and allow to marinate in the refrigerator for at least one hour.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large soup pot heat oil and stir in garlic, onion, leeks and potato. cook for 4-5 minutes. add in vegetable stock. cover and simmer for 15 minutes. add in savoy cabbage and undrained can of beans. cook for 10 minutes. using a food processor or blender, puree about 1\/3 of soup, then add it back to pot. add parsley. cook for an additional 5 minutes to heat through. serve with some freshly grated parmesan cheese on top.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: puree artichoke hearts and beans in the food processor. heat the oil over medium heat in a small saucepan. add the garlic and saute. add the artichoke\/bean puree and the broth and heat through. season with salt and pepper. garnish with mint and croutons.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, heat the oil over moderate heat. add the onion, fennel, carrots, salt and pepper. saute for 5 minutes. add the tomatoes, stock, basil, and fennel seeds and bring to a boil. cover, lower the heat, and simmer for 10 minutes. add the cannellini and simmer 3 minutes longer until heated through. meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste. ladle the soup into bowls and garnish each one with a dollop of the pesto.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: coat a large soup pot with cooking spray and set over medium-low heat. add onion, cover and cook until tender, stirring occasionally, about 6 minutes. stir in pumpkin, broth, beans and oregano; simmer 8 minutes. in a blender, process soup in batches until smooth. return soup to pot and reheat; season with salt and pepper. ladle soup into bowls and top each with 1 tablespoon of grated cheese.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil in a stew pot over medium heat. add onions and jalapeno peppers and cook for 5-8 minutes or until onions and pepper are tender. add garlic and chipotle pepper the last couple of minutes and cook. add chicken broth, water, milk, chicken, mashed beans, whole beans, seasoning mix and lime juice. season with salt and pepper to taste. bring to a boil. reduce heat and simmer for 25 minutes. if using the cheese add to soup just before serving. *if you want your soup thicker, mix 1 tablespoon cornstarch with 1 tablespoon water. add to soup and cook another 5 minutes.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring water to boil. add ham bone and bean mix. bring to a boil and reduce heat, simmer covered for 2-1\/2 hours. take out ham, remove bone, chop, and add back into soup. add onion and tomatoes, with juice. simmer covered 1 hour. add 3 cups milk. heat through and serve.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse and drain the beans. if you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot). in a large bowl combine the spinach, beans and walnuts. add the olive oil, a splash of champagne vinegar, and salt. toss gently but make sure you get everything nicely coated. sprinkle a bit of cheese on top and enjoy.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: using blender, blend one drained can of white beans with one cup of water until smooth. the mixture will thicken soup. saute onions, peppers and garlic in butter over medium high heat until golden brown. tranfer mixture to slow cooker. place remaining ingredients except the chicken and garnishes in slow cooker and cook on medium heat for 2 1\/2 hours. add chicken and heat until chicken is warm. keep on low heat until ready to serve. serve with garnishes.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak the beans overnight. drain and place in a pot with fresh water and cook for 1 1\/2 hours or until tender. drain and set aside. saute the vegetables in the oil until tender. add the stock cubes, beans and enough water to just cover the vegetables. simmer for 20 minutes or until the vegetables are tender. add more water as needed. taste the soup. add salt and pepper to taste. pour in the milk. in a jar combine the water and flour. shake vigorously until the flour is dissolved. pour into the soup. stir frequently, until soup thickens. add additional water if necessary to thin the soup to the consistency you prefer. serve hot.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated) add all ingredients to slow cooker except pasta. (if using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.). stir mixture. cover and cook on low for 10 hours or until beans are tender. add pasta, if desired, in the last 15-30 minutes of cook time.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: using a blender, blend one drained can of white beans with 1 cup of water until smooth. saute onions, peppers and garlic in butter over medium-high heat until golden brown. transfer to a crock pot. place the remaining ingredients except the chicken and garnishes into the crock pot and cook on low for 3 hours. add the chicken and keep warm on low until ready to serve.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sautee onion in two tablespoons of chicken broth. add the rest of the chicken broth, leek, and beans. bring to a boil. reduce heat and simmer until beans are done (about two hours). add evaporated milk to pan. remove 1 cup of bean soup and blend well, return to pot. stir in fat free cheese until melted.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover beans with cold water and soak overnight; drain well. melt butter with oil in large saucepan over medium-low heat. add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes. stir in beans, carrots and celery; add water and bring to a boil. reduce heat, cover partially and simmer until beans are tender, about 1 1\/4 hours. puree bean mixture in blender or processor, in batches if necessary, until very smooth. press through sieve into tureen. stir in stock, cream, vinegar, marjarom and nutmeg. season well with salt and pepper. refrigerate until well chilled. top with chives and parsley and serve.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes. add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally. transfer contents of saucepan to a bowl. place vinegar and mustard in another bowl, and mix well. pour in olive oil and incorporate with whisk. pour vinaigrette over beans, mix and serve.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: make pesto. process everything in a food processor or blender until combined. set aside. for the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker. cover and cook on low until beans are tender; 7-8 hours. add lemon juice and tomatoes during last 30 minutes of cooking time. season to taste with salt and pepper. stir in 1 tablespoon of mixed herb pesto into each bowl of soup.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large pan heat the olive oil over medium heat. add the onion, garlic, carrot and celery; saute for 10 minutes. stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes. add the stock or broth, water, turkey meat, white beans, salt and pepper. simmer 20 minutes. cook the pasta according to package directions just until tender. drain and add to the soup; simmer 10 minutes. stir in parsley, if desired. garnish with parmesan.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a 12-inch skillet over med-high heat until shimmering. add pancetta and cook until lightly browned and crisp, about 8 minutes. stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes. stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker. stir remaining 2 cups broth, water, soaked beans, parmesan rind, and bay leaves into slow cooker. cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high. add rosemary sprig; cover and cook on high until rosemary is fragrant, about 15 minutes. discard rosemary, bay leaves, and parmesan rind. season with salt and pepper to taste; serve with grated parmesan and additional olive oil.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large dutch oven over medium-high heat. add garlic and crushed red pepper; saute 30 seconds. add broth and next 4 ingredients. cover and cook 10 minutes, stirring occasionally. ladel soup into bowls. garnish with sour cream and cilantro, if desired.","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil over medium heat in a 6 quart stock pan or dutch oven. chop or mince onions. press or mince garlic. add onions to pan and cook until clear. add minced garlic, being careful not to burn. create a clear spot on bottom of pan, add red pepper flakes and toast. stir all together and add salt, italian seasoning. create a clear spot on bottom of pan, add tomato paste and toast. add diced tomatoes, water, and chicken base. stir. simmer for 20 minutes. taste for seasoning. add salt and pepper to taste. add white beans and brown rice. warm for 5-10 minutes. 5 minutes before serving, add fresh spinach. stir. when wilted, serve with parmesan (optional).","target":"cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chill the evaporated milk into the freezer for a couple of hours and the beaters and bowl for easier whipping very important. add melted butter to crumbs. form into a 9 x 13-inch pan. dissolve jello into boiling water add lemon juice, let cool. cream the cream cheese, sugar and vanilla then add it to the jello. take the evaporated milk and whip it until it forms stiff peeks, fold into the jello mixture. pour into the pan. sprinkle with remaining crumbs on top. chill for several hours.","target":"combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. bake at 325 degrees f., 10 minutes. cool. soften gelatin in water, stir over low heat until dissolved. add juice, egg yolks, 1\/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. cool. gradually add gelatin mixture to the softened light neufchatel cheese, mixing at medium speed on electric mixer, until well blended. stir in a few drops of green food coloring, if desired. beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. chill until firm. garnish with additional lime peel, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 180°c ( 350°f ). grease a deep 1.25 litre (5 cup capacity) ovenproof dish. or you can use 6 individual ramekin dishes if desired. beat butter, rind, sugar and egg yolks in a small bowl, until the mixture is creamy. beat in sifted flour and juice. gradually beat in the milk. in a clean small bowl, beat the 4 egg whites until firm peaks form. fold the egg whites through the lime mixture. pour mixture into the prepared dish. place the dish in a larger baking dish with enough cold water to come halfway up the side of the dish. bake for about 40 minutes or until lightly browned and just firm to touch. dust with a little extra sifted icing sugar if desired. serve immediately.","target":"combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. bake at 325 degrees f., 10 minutes. cool. soften gelatin in water, stir over low heat until dissolved. add juice, egg yolks, 1\/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. cool. gradually add gelatin mixture to the softened light neufchatel cheese, mixing at medium speed on electric mixer, until well blended. stir in a few drops of green food coloring, if desired. beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. chill until firm. garnish with additional lime peel, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees farenheit. combine cracker crumbs, brown sugar, butter, and vanilla. mix well and press into bottom and sides of ungreased 9 inch pie plate; set aside. in a large bowl, combine all remaining ingredients except cinnamon and mix well. pour into prepared crust. bake 45-50 mins or until almost firm. sprinkle cooled cheesecake with cinnamon. serve immediately or store tightly covered in refrigerator.","target":"combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. bake at 325 degrees f., 10 minutes. cool. soften gelatin in water, stir over low heat until dissolved. add juice, egg yolks, 1\/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. cool. gradually add gelatin mixture to the softened light neufchatel cheese, mixing at medium speed on electric mixer, until well blended. stir in a few drops of green food coloring, if desired. beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. chill until firm. garnish with additional lime peel, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter a 13 x 9 x 2 inch pan. for base layer: sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed. add egg and blend well. pat evenly onto bottom of prepared pan. preheat oven to 350 degrees f. bake crust 10 minutes while preparing filling. make cheesecake layer: beat cheese, sugar and vanilla until combined well. add egg, juice, flour and salt; beat until smooth. spread evenly over crust. arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden. let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.","target":"combine margarine and sugar until light and fluffy. blend in egg. add flour; mix well. spread dough onto bottom of 9-inch springform pan. bake at 450 degrees f., 10 minutes. combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. add peaches and liqueur; mix well. pour over crust. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 65 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with additional peach slices and sliced almonds, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. in a medium size bowl, combine the graham cracker crumbs with the sugar and butter. mix well and place in the bottom and sides of an 8-inch springform cake pan. make sure to press against the sides and bottom of the pan. set crust aside. prepare the filling by beating the eggs and cream cheese together. add the sugar and vanilla and continue beating until well blended. add 1\/4 cup peach jam and mix until incorporated. pour mixture into prepared crust and bake for 35 to 40 minutes. remove from oven and let cool for 10 minutes. remove cake from oven and top with remaining 1 cup peach jam. cool to room temperature and then refrigerate overnight.","target":"combine margarine and sugar until light and fluffy. blend in egg. add flour; mix well. spread dough onto bottom of 9-inch springform pan. bake at 450 degrees f., 10 minutes. combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. add peaches and liqueur; mix well. pour over crust. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 65 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with additional peach slices and sliced almonds, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar and margarine. press rounded measuring tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. bake at 325 degrees f for 5 minutes. combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. blend in egg; pour over crust, filling each cup 3\/4 full. bake at 325 degrees f for 25 minutes. cool before removing from pan. chill. top with garnishes just before serving. make ahead: wrap chilled cheesecakes individually in plastic wrap; freeze. let stand at room temperature 40 minutes before garnishing and serving.","target":"combine crumbs, butter, and 1 tsp sugar. press into bottoms of two 6-oz custard cups. in a small bowl, beat egg white to soft peaks. gradually add 2 tbsp sugar, beating until stiff peaks form. beat togeether cream cheese and liqueur. fold half of egg mixture into cream cheese mixture, and return to rest of egg mixture in bowl. fill the prepared custard cups with the cream cheese mixture, and bake at 350f for 15 minutes (cakes will puff, then fall when removed from oven). cool in cups, then loosen sides with a knife and invert onto plates. cover and chill. drizzle with additional coffee liqueur if desired, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar and margarine. press rounded measuring tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. bake at 325 degrees f for 5 minutes. combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. blend in egg; pour over crust, filling each cup 3\/4 full. bake at 325 degrees f for 25 minutes. cool before removing from pan. chill. top with garnishes just before serving. make ahead: wrap chilled cheesecakes individually in plastic wrap; freeze. let stand at room temperature 40 minutes before garnishing and serving.","target":"preheat oven to 350 degrees. mix cheese, egg, cream, mustard and paprika. place phyllo shells on rimmed baking sheet. fill shells with cheese mixture. bake 20 minutes until set and slightly browned. serve warm or at room temperature. these can be frozen after baking. reheat in 350 degree oven 12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the cookie crumbs, melted butter, and sugar and press firmly into a 9\" springform pan to form a crust. using an electric mixer on high speed, beat cream cheese until smooth and fluffy. add condensed milk, crushed mint candy, and the food coloring. mix on low to combine, then on high to beat together well. with a spatula, fold in whipped cream and pour into the crust. cover and freeze until firm. garnish with additional whipped cream and whole pieces of peppermint candy, if desired. variation: use other flavors of mint candies- such as chocolate mint.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put mints in freezer and freeze. heat oven to 350 degrees. mix cream cheese and sugar until smooth. add eggs, one at a time beating after each. mix in vanilla. chop frozen junior mints and sprinkle on cheesecake. bake 40-45 minutes or until set. cool. then chill over night.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together crumbs and butter. press on bottom of a 9\u201D springform pan. set aside. beat cream cheese and sugar until smooth. add eggs, one at a time, and mix until just blended. stir in remaining filling ingredients and pour mixture into crust. bake at 350 degrees fahrenheit, for 45 to 50 minutes or until center is almost set. cool completely, then refrigerate for 3 hours or overnight. top with thinly sliced orange, lemon and lime. sprinkle with fresh mint.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line 9-inch round cake or springform pan with foil. combine cookie crumbs and sugar in medium bowl. add butter; mix well. press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. chill. beat cream cheese until fluffy in large bowl. gradually add sweetened condensed milk until smooth. stir in peppermint extract and food coloring, if desired; mix well. fold in whipped cream. pour filling into pan. cover; freeze 6 hours or until firm. garnish with fudge topping, if desired.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt candiquik® coating in melt and make microwaveable tray™ according to directions on package. pour candiquik® in a large bowl over the white chocolate flavored gelatin powder, softened cream cheese blocks and peppermint extract; blend until smooth. fold in whipped topping, and blend until well mixed. spread cheesecake mixture in pie crust and top with whipped cream and crushed peppermints or candy canes.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: first take your candy canes and unwrap them and place in food processor -- grind till they are about powder ( a few larger pieces are ok ) remove from processor and set aside. now in food processor add cream cheese ( don't wash after you take peppermint powder out ) turn on and blend till creamy. add sour cream and vanilla and keep blending -- then add whip cream. take out about 2 t of candy and pour the rest into the filling. mix well and pour into pie shell. sprinkle with the remaining candy and refrigerate over night.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f in medium bowl, mix crust ingredients. press in bottom of ungreased 13x9­inch pan. freeze crust while preparing filling. in large bowl with electric mixer, beat all filling ingredients on low speed until smooth. pour into crust­lined pan. bake 30 to 35 minutes or until knife inserted in center comes out clean. cool on wire rack. meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. cool 5 minutes; beat in sour cream with spoon. spread over warm cheesecake. refrigerate 3 hours or until firm. cut into squares. store in refrigerator.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. beat cream cheese, sugar and vanilla in large bowl with mixer until blended. add eggs; mix just until blended. stir in 1\/2 cup crushed mints. pour into crust; sprinkle with 1\/4 cup of the remaining crushed mints. bake 40 minute or until center is almost set. cool. refrigerate 3 hours or until firm. top with cool whip and remaining crushed mints just before serving.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"lay one sheet of phyllo dough on a damp tea towel. brush lightly with melted butter. repeat layering of dough and buttering (3-times)--cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1\/2 inch). bake at 350°f for 6-10 minutes, or until crisp and browned. cool. beat cream cheese, sugar, lemon rind and juice until smooth. fold in whipped cream. spoon mixture and cherry filling into each cup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. place wafer in bottom of each of 24 cupcake papers (in cupcake tin). spoon in cream cheese mixture 3\/4 full. bake in 375 degree oven for 15 minutes. let cool. top each with cherry pie filling and refrigerate for 1 hour or more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat the oven to 350 degrees f. in a small bowl, combine the melted butter, egg white, and the bagel chips. press them into the bottom of a 10\" spring form pan. bake for 8 minutes to crisp up. remove from oven and cool. reduce the heat to 250f. in a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. once combined, add the eggs. fold in trout and chives. pour the batter over the cooled crust. bake for 1 hour. turn the oven off and leave the cake in the oven for an additional hour without opening the door. cool on a rack for at least 4 hours. carefully unmold. keep refrigerated until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"place cupcake inserts into cupcake tin. crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1\/4\", or use a whole vanilla wafer. mix cream cheese, eggs vanilla. add about 1\/2 cup of the 3\/4 cup sugar. taste mixture. if not sweet enough add more sugar. i like to add a little at a time and taste. when i feel it's sweet enough i stop. mix about 5 minutes with a mixer on medium. add to cupcake inserts till about 2\/3 full. bake 12 to 15 minutes in a 350 degree oven. cool and spoon cherrie pie filling on top of mini cheescake tarts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"position knife blade in food processor bowl; add first 3 ingredients. process until smooth, scraping sides of processor bowl once; set mixture aside. combine raspberry spread and raspberries, and stir gently. spoon 1\/4 cup raspberry mixture into each of 2 8 oz parfait glasses. top each with 2 tbs ricotta mixture, 3 tbs cookie crumbs, 2 tbs ricotta mixture, 1\/4 cup raspberry mixture, and 1 tbs whipped topping. chill parfaits at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 350 degrees. grease a 9x9\" pan. rinse the blueberries from the mix with cold water and drain. set aside. place the muffin mix in a medium bowl. cut in the butter with pastry blender or fork. stir in the pecans. press this mixture into the bottom of the pan. bake for 15 minutes or until set. combine the cream cheese and sugar in a medium bowl. beat until smooth. add the lemon juice and peel. beat well. spread this over the baked crust. sprinkle with the berries. sprinkle the topping packet from mix over the berries. return pan to oven and bake another 35-40 minutes or until filling is set. cool completely in pan, then refrigerate until ready to serve. cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 400° and grease muffin tins or line with paper cups. in a small bowl, beat all topping ingredients together until smooth and set aside. in a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts. cool to lukewarm, then beat in the eggs. in a large bowl, combine the flour, baking powder, salt and sugar. add milk mixture and stir just to blend. gently fold in raspberries. divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin. pull knife through each top to swirl lightly. bake for 20 minutes or until top springs back when touched lightly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 350°f place 36 2-inch foil bake cups on baking sheet (s) with sides. place one vanilla wafer, flat-side down, on bottom of each cup. beat cream cheese, sugar substitute and flour in large mixer bowl until creamy. add eggs and vanilla extract; beat well. spoon heaping tablespoon of cream cheese mixture into each bake cup. bake for 15 to 17 minutes or until just set and not browned. remove from oven to wire rack. cool completely. top with pie filling. cover and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 325°. in a medium bowl, combine cake mix and pecans. drizzle melted butter over mixture; stir until well blended. press mixture into bottom of a greased 9x13 baking pan. in a medium bowl, beat cream cheese, sugar, and vanilla until smooth. spread cream cheese mixture over crust. \u201Cnuke\u201D jam for about 45 seconds until thinned. spoon over cream cheese mixture. use a fork to swirl over cream cheese. i bake for 25 minutes or until edges begin to brown lightly. do not over-bake or your crust will become a rock. cool in pan for about 30 minutes. cover and chill for about 2 hours. personal note- when i want them to look fancy, i trim about ½ inch off all sides although the crust is my favorite part."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"mix together the cream cheese and powdered sugar until smooth; set aside. in a large bowl, combine muffin ingredients. do not overbeat. grease 12 muffin cups or use paper liners. spoon half the batter into muffin cups. then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup. spoon remaining batter on top. bake at 375 degrees for 20 minutes, or until lightly browned. cool in pan for 5 minutes, then remove muffins and cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 375 degrees. grease 8-10 muffins tins (i always make mini muffins). in a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended. in a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs. add to flour mixture. carefully fold in the blueberries. batter wil be soft and lumpy. fill the muffin cups 2\/3 full and bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. line muffin pans with paper baking cups. place a vanilla wafer in bottom of each cup. fill cups 2\/3 full with cream cheese mixture. bake 15-20 minute at 375°f top each cup with about 1 tablespoons of pie filling. keep in muffin pans and chill until firm, to serve remove from paper cups. i don't use the cherry pie filling,i think it makes it to sweet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"in a mixing bowl, cream the butter, brown sugar, and flour together; mix well. reserve 1\/2 cup crumb mixture; press remaining mixture into an 8 inch square baking pan. bake in a 350 degree oven for 10-12 minutes; cool. in a mixing bowl, beat cream cheese, sugar, egg, and lemon juice until fluffy (1-2 minutes). stir in cherries. spread filling over cooled crust. sprinkle reserved crumb mixture over top. bake at 350 for 18-20 minutes or until the filling is set and top is lightly browned. cool and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"place 12 paper cupcake liners in a muffin pan. place 1 vanilla wafer in each liner. crumble the remaining 2 wafers into a small bowl; set aside. in a medium bowl, with an electric mixer, beat the cream cheese until smooth. gradually beat in the sweetened condensed milk. add the lemon juice; stir until the mixture starts to thicken. set aside 12 large blueberries; fold the remaining blueberries into the cream cheese mixture. spoon the mixture into the cupcake liners. top each with reserved wafer crumbs and a large blueberry. cover loosely with waxed paper, and chill for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"mix cream cheese, strawberries, sugar, sour cream, liqueur, and vanilla in a blender or food processor until very smooth. pour into bowl, cover, and chill at least 2 hours. serve with your choice of dippers such as fresh strawberries, pineapple, chocolate or vanilla pound cake cubes, waffle cookies, or assorted chocolates."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"in a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice. blend in the sour cream, butter, and blueberries. pour the mixture into a well-buttered 9 inch springform pan. bake in a preheated 350º oven for 1 hour. refrigerate overnight. carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. for best results, let the cake stand at room temperature for 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"place 1 vanilla wafer at the bottom of each baking cup. combine cream cheese, sour cream, sugar, egg, almond and vanilla extracts in a large bowl and beat until smooth. pour mixture into baking cups 2\/3 full. bake for 20 - 25 minutes in preheated 325 degree oven. allow to cool, and place 1 tablespoons pie filling on each mini cheesecake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"heat oven to 350°f. grease a 13x9x2-inch pan. coarsely chop 1\/2 cup nuts for the topping. set aside. finely chop remaining 1\/2 cup nuts. combine flour and brown sugar. cut in shortening until fine crumbs form. add finely chopped nuts and coconut. remove 1\/2 cup of this mixture and set aside. press remaining crumbs in bottom of pan. bake at 350°f for 12-15 minutes until edges are lightly browned. beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. spread over hot, baked crust. return to oven and bake 15 minutes longer. spread cherry pie filling over cheese layer. combine reserved nuts and reserved crumbs. sprinkle over cherries. return to oven and bake 15 minutes more. cool. refrigerate several hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 350*. cream butter, brown sugar till well combined. blend in flour and almonds till mixture is crumbly.reserve 1 cup loosely packed crumbs for topping. press remaining mixture into bottom of ungreased 8\" square pan. bake 12-15 minutes till crust is golden. remove from oven and cool slightly while doing filling. spread cherry preserves over crust and cover with cheese filling. sprinkle reserved crumbs evenly over filling. bake 25 minutes longer. cool and cut into bars. cheesecake filling: combine all ingredients and beat till smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. allow mixture to rest while preparing blueberry sauce and cheesecake. combine blueberry sauce ingredients in a saucepan and bring to a boil. boil for 1 to 2 minutes until sauce is thickened. whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth. top batter with dollops of cheesecake mixture and blueberry sauce. swirl mixtures together using a knife. bake by placing in a cold oven; set temperature to 350°f bake for 30 minutes, until cheesecake is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"in a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. press 2-1\/2 cups of the crumb mixture into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350° for 10 minutes. in a large mixing bowl, beat cream cheese until smooth. beat in the milk, egg whites, vanilla and remaining flour. spoon over prepared crust. in a small bowl, combine the cranberry sauce and cornstarch. spoon over cream cheese mixture. sprinkle with the remaining crumb mixture. bake at 350° for 30-35 minutes or until the center is almost set. cool on a wire rack before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"place 1 wafer in bottom of each of 12 paper lined muffin cups; set aside. beat cream cheese, sugar and eggs in a large bowl with an electric mixer on medium speed until light and fluffy. spoon filling into each cup filling 2\/3 full. bake at 350 degrees f. for 30 minutes. turn off oven: open door slightly. let cool in oven for 30 minutes. remove from oven; cool completely. top with pie filling. refrigerate at least 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"place one phyllo sheet in a greased 9-in. pie plate; brush with butter. repeat seven times; trim edges. bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). cool on a wire rack. for filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. add eggs; beat on low speed just until combined. fold in blueberries. spoon into crust. bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. bake 23-27 minutes longer or until center is almost set. cool on a wire rack for 1 hour. refrigerate until chilled. in a small mixing bowl, beat jelly until smooth; spread over filling. spread with whipped topping. garnish with strawberries and additional blueberries if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 350 degrees. soften cream cheese to room temperature. place in large bowl and mix the cream cheese at medium speed until creamy. add eggs to the cream cheese and mix until creamy and well blended. add vanilla, sugar and coconut extract and mix. put vanilla wafer at bottom of muffin cup, then pour mixture into muffin cups 3\/4 full. bake for 18 minutes. take out and cool. top with cherry pie filling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"preheat oven to 375 degrees. prepare muffin mix as directed on package, including adding the blueberries. pour half of the batter into a greased 9 x 5-inch loaf pan. to prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. spread the cream cheese filling over the layer of muffin batter in the pan. pour the remaining batter on top of the filling. to make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon. sprinkle streusel topping over the top of the batter. bake at 375 degrees f. for 35 to 45 minutes or until toothpick inserted into middle comes out clean. cool, then refrigerate before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in chocolate and extract; pour over crust. bake at 350 degrees f., 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. top cheesecake with pie filling and whipped topping just before serving.","target":"heat oven to 350°f in large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. shape dough into 1-inch balls. on ungreased cookie sheets, place balls 2 inches apart. using thumb or handle of wooden spoon, make indentation in center of each ball. spoon about 1\/4 teaspoon jam into each indentation. bake 8 to 10 minutes or until edges are light golden brown. cool 1 minute; remove from cookie sheets to cooling rack. cool 10 minutes; sprinkle with white chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"if using beans, top, tail and cut diagonally into even lengths. snap the tough ends off the asparagus and discard. cut into long diagonal slices. blanch asparagus\/beans in boiling water for 1 to 2 minutes until tender but still crisp. drain, place in a bowl and cover immediately with stock. leave to cool in the stock. toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown. cool on a plate then crush in a blender or mortar and pestle. mix in remaining ingredients. drain vegetables well and, just before serving, pour over dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"pour broth or stock and wine in a large saucepan and bring to boiling. wash herbs and tie in a bundle. add to the saucepan. add the whole garlic clove as well as asparagus and noodles. cover and simmer 5 minutes. stir in the chicken, salt, and white pepper. remove the herbs and garlic from the pan and throw away. ladel the soup into bowls and sprinkle leeks on top. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"in a heavy saucepan, bring stock and rice to a boil. reduce heat and add asparagus partially cover and cook 15 minutes or until rice is tender. in a small bowl, whisk eggs until well beaten. stir in lemon juice. whisk approximately 250 ml (1 cup) hot stock into egg mixture to rice mixture, stirring constantly. cook over low heat until smooth and thick. do not boil or soup will curdle. remove from heat. stir in lemon rind. season with pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. drain, and rinse in cold water, and drain again. combine the balsamic vinegar, sugar, and garlic in a small bowl. place asparagus in shallow dish and pour vinegar mixture over it. cover and chill for 1 hour. remove asparagus, reserving the liquid. on large plate layer baby greens, asparagus, green onions, egg whites, and parsley. drizzle with reserved vinegar mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"if you can find summer savory- and it's fresh- that is the key to making the best asparagus soup. if not, add the rosemary in-- to taste-- instead. chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy. let the veggies cool, drain them and reserve the broth. blend the veggies and herb mix with one cup broth to high heaven! sometimes there are little strings from the celery, but i don't mind that. to avoid this, chop up the celery more before cooking. return mixture to the pot and add the rest of the ingredients, heating slowly. be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"break off the woody ends of the asparagus. cut asparagus into one inch pieces. blanch asparagus pieces in a bot of boiling water for 3 minutes, or until tender-crisp. tear romaine lettuce and place into a bowl. add remaining ingredients to the lettuce. dress with salad dressing of your choice (we usually use ranch or cesear) and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"saute onions and garlic in 1\/4 cup of the chicken broth. add asparagus, potato, and remaining stock. bring to boil. reduce heat and simmer 15 to 20 minutes. remove soup from heat and puree with a food processor. return to the pan and season with the spices. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.","target":"heat up the cooking oil. saute\u2019 the garlic when the oil is ready. when the garlic turns golden, add the chicken. season the chicken with fish sauce as it cooks. stir well. let the dish simmer for 5 minutes. add the onions. stir well. when the onions soften, add the water. let the water boil under medium heat. add the asparagus in the boiling soup. season with salt and pepper. if you're using dill tips and mushroom oyster sauce, add them now. add the egg last. turn off the heat; and stir until the egg is cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring water to a boil in the bottom of a steamer. fit the basket in the steamer. steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender. remove from heat and let asparagus cool in the steamer. combine yogurt and blue cheese in a small saucepan. warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted. remove pan from the heat and whisk in the lemon juice, chives, and garlic. arrange the asparagus in the center of a serving plate and ring with the tomato wedges. drizzle the yogurt dressing over the asparagus. sprinkle with salt and pepper and garnish with fennel leaves.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soften gelatin in cold water or 1\/2 cup of the juice drained from the asparagus tips. heat undiluted soup to boiling and add gelatin mixture. stir to thorougly dissolve gelatin. cool to room temperature. mix mayonnaise and cream cheese and add to soup mixture. add onion, olives, asparagus tips and toasted pecans. pour into serving dish and chill until set. serve on lettuce leaf. note: cooking time refers to chilling time.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut potatoes into quarters or large dice; steam for 10-20 minutes, until just tender. meanwhile, mix together the ingredients for the salad dressing; set aside. when the potatoes are cooked, remove form the heat, drain, and toss right away with the salt and pepper, celery, chives, and 1\/3 cup of dressing. steam the asparagus for 4-5 minutes, until just tender; drain and rinse under cold water. toss the asparagus with the potatoes; add additional dressing to taste and serve.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl toss asparagus with 1 tablespoon olive oil, salt and pepper. place asparagus on an uncovered grill for 5-7 minutes, until asparagus is crisp-tender. turn occasionally. remove asparagus from grill, place on serving plate. drizzle with lemon juice and 1 tablespoon olive oil. top with eggs and parmesan.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut asparagus into 2-inch lengths. place all but the spear tops\/crowns into some boiling water in a skillet (should be just enough water to cover). after 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. plunge it in cold ice-water to stop cooking. drain and place in dish. combine ingredients for marinade and pour mixture over asparagus. refrigerate several hours or overnight. to serve, lift asparagus from marinade and place on lettuce leaves. combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. mix well. spoon dressing over asparagus.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fill a large bowl with ice water and set aside. bring a large pot of salted water to a boil, add the asparagus and cook until crisp-tender. drain the asparagus and plunge into the ice bath for 1 minute, then drain and set aside. whisk together the orange juice and olive oil. toss the asparagus, blue cheese and oranges together and drizzle over the dressing. toss gently and sprinkle with salt to taste.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and devein shrimp (reserving shells). heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. reduce heat and simmer for 5 to 8 minutes until liquid reduces. strain and set aside. cut raw shrimp into bite size pieces. cut tips off asparagus and reserve. dice remaining asparagus and potatoes. in a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and tabasco to taste. simmer on medium low heat for 15 minutes. serve immediately and freeze remainder.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fill a large bowl with ice water. set aside. bring large pot of salted water to a boil. add asparagus and cook until crisp-tender. drain asparagus and plunge into ice bath for 1 minute, then drain and set aside. whisk together orange juice and olive oil. toss asparagus, blue cheese and oranges together and drizzle over dressing. toss gently and sprinkle with salt to taste.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain and chill artichokes. break off tough ends of asparagus and cut into 3 inch pieces. cook in lightly salted water until bright green and tender. be careful not to overcook. remove asparagus from the water reserving 2 tablespoons of asparagus water. drain asparagus well on paper towel and chill. right before serving. whip cream and fold in mayo. add chilled asparagus water to taste. chop egg and add to cream mixture. pour dressing over asparagus. add artichoke hearts and mix gently.","target":"cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't cook at all. in mixing bowl, combine asparagus, shrimp and bell pepper. in another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook asparagus spears in boiling salted water until barely tender. drain on paper towels. in wide bowl, beat egg with milk. dip asparagus spears into egg mixture, then into bread crumbs. heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. diameter of pan should exceed length of spears. fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. drain on paper towels. season with salt and pepper. sprinkle with grated cheese.","target":"trim the meat, and slice across the grain evenly into long, thin strips. combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes. drain the meat, reserving the marinade. heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes. remove from the wok. heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through. remove and drain on absorbent paper. blend the cornstarch with the reserved marinade until smooth. return asparagus and meat to wok with marinade mixture. stir-fry over high heat until meat is cooked through and sauce has thickened. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook asparagus spears in boiling salted water until barely tender. drain on paper towels. in wide bowl, beat egg with milk. dip asparagus spears into egg mixture, then into bread crumbs. heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. diameter of pan should exceed length of spears. fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. drain on paper towels. season with salt and pepper. sprinkle with grated cheese.","target":"steam asparagus, if fresh, can use whole canned asparagus in this recipe also. dip in flour, then egg, then breadcrumbs. heat the 2 tablespoons of oil in skillet and brown asparagus, turning gently. when golden, remove and serve. note: the recipe says that cauliflower can be done the same way, but i admit i have never tried it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: coarsely crack peppercorns. sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. let steak stand at room temperature for 30 minutes. melt the butter in a heavy saute pan over medium high heat. saute the steaks, turning once when browned, to medium rare. remove steak to a warm plate. mix brandy, water and glace together. deglaze the pan with brandy mixture. turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes. pour over steak and serve.","target":"the pepper corns must be crushed, preferably with a mortar. allow about 1\/2 tbs per steak. about 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heal of your hand or fingers. in a heavy skillet, heat a very small amount of oil. sear the steak on both sides very quickly over high heat. reduce the heat and cook to preference. when the steaks are done, quickly flame with the warm cognac. remove the steaks to a hot platter, rinse the pan with a touch of the same cognac and pour over the steaks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: coarsely crack peppercorns. sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. let steak stand at room temperature for 30 minutes. melt the butter in a heavy saute pan over medium high heat. saute the steaks, turning once when browned, to medium rare. remove steak to a warm plate. mix brandy, water and glace together. deglaze the pan with brandy mixture. turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes. pour over steak and serve.","target":"toss mushrooms, spinach, shallots, parsley, and mint together in a large bowl. cook bacon in a large saute pan over med-high heat until crisp. remove bacon to a paper towel-lined plate, then toss with spinach salad. sear steak in same pan in bacon drippings to desired doneness, 6-7 minutes per side for med-rare. let steak rest 5 minutes, thinly slice against the grain into strips. divide salad among four plates and top with steak strips; serve with lemon-pepper vinaigrette (posted separately)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: coat meat with mixture of flour, salt and pepper. brown meat quickly on all sides in heated butter in a large skillet. then remove to a 2 ½-quart casserole. brown onion, carrot and garlic in butter remaining in skillet. heat cognac; ignite and pour over beef. when flame has expired, stir in vegetables and remaining ingredients. cover casserole and bake at 350 degrees for about 2 ½ hours.","target":"in a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1\/2 minutes or till done. drain bacon, reserving drippings in casserole. crumble bacon and set aside. stir flour, bouillon granules, and basil into drippings. add beef, undrained tomatoes, and wine; mix well. micro-cook, covered, on 100% power for 1 minute, stirring once. micro-cook, covered, on 50% power for 10 minutes, stirring once. stir in onions and mushrooms. micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. sprinkle crumbled bacon atop and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook rice first and let stand. pour olive into skillet and heat up. add sirloin tips; let brown. add onions and garlic. once beef, garlic, and onions are cooked, add 1 1\/2 cups of the wine. let simmer for 5 minutes. add sour cream. as wine cooks out, add more; blend well. add cornstarch. let simmer until thickened. serve over rice.","target":"in a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1\/2 minutes or till done. drain bacon, reserving drippings in casserole. crumble bacon and set aside. stir flour, bouillon granules, and basil into drippings. add beef, undrained tomatoes, and wine; mix well. micro-cook, covered, on 100% power for 1 minute, stirring once. micro-cook, covered, on 50% power for 10 minutes, stirring once. stir in onions and mushrooms. micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. sprinkle crumbled bacon atop and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a large skillet over medium heat. add garlic and pepper. add beef in batches and brown thoroughly. put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender. add carrots and potatoes; simmer until tender. add mushrooms and cook a few minutes longer until mushrooms are cooked through. adjust seasonings, to taste. to thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.","target":"in a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1\/2 minutes or till done. drain bacon, reserving drippings in casserole. crumble bacon and set aside. stir flour, bouillon granules, and basil into drippings. add beef, undrained tomatoes, and wine; mix well. micro-cook, covered, on 100% power for 1 minute, stirring once. micro-cook, covered, on 50% power for 10 minutes, stirring once. stir in onions and mushrooms. micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. sprinkle crumbled bacon atop and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop onions, brown in small amount oil or butter in skillet. ( i use olive oil) remove to deep casserole or dutch oven. dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic and little nutmeg. add to casserole dish. brown sliced fresh mushrooms in butter and add. pour beef stock and wine over all. stir lightly. cover tightly and cook in 325 degree oven for at least 2 1\/2 hours, serve with rice, or wild rice. spice amounts are to taste. 1-2 cans water chestnuts can also be added (optional).","target":"in a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1\/2 minutes or till done. drain bacon, reserving drippings in casserole. crumble bacon and set aside. stir flour, bouillon granules, and basil into drippings. add beef, undrained tomatoes, and wine; mix well. micro-cook, covered, on 100% power for 1 minute, stirring once. micro-cook, covered, on 50% power for 10 minutes, stirring once. stir in onions and mushrooms. micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. sprinkle crumbled bacon atop and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: crumble the italian sausage into a 30-ounce casserole. stir in the chopped onion. micro-cook, uncovered, on 100% power for 2 1\/2 to 3 1\/2 minutes or till sausage is done, stirring once. drain off fat. stir in the catsup and oregano. micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. place the roll bottom on a paper towel-lined nonmetal plate. spoon the sausage mixture atop the roll bottom. top with the slice of cheese and top of the roll. micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. serve at once.","target":"heat half the oil in the pan and add the onions. on a low, gentle heat fry for approx 20-30 minutes until caramelized. in a separate pan heat the rest of the oil and fry the sausages until done, approx 20 minutes. add the sugar and vinegar to the onions and bring to the boil, cook for a further 2 minutes. slice the sausages lengthwise and sandwich, together with the onions and mustard between two slices of your favourite bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: stir together oats and 1 t warm water, let stand for 5 minutes. meanwhile, stir together 1\/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. fold in 5 teaspoons of the walnuts and the raisins. line two 6-ounce custard cups with paper baking cups. fill 2\/3rds full. combine 1 t flour, brown sugar, butter and remaining walnuts. sprinkle atop muffins. micro-cook, uncovered, on 100% of power for 1 to 1 1\/2 minutes or till done, rearranging once. (when done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.) remove from custard cups. let stand on a wire rack for 5 minutes. serve warm.","target":"set oven to 350. in muffin pan place baking cups; spray in center with mazola no stick canola\/sunflower spray. in large mixing bowl, place bananas , eggs, vanilla, margin,(you can use butter if you like.) sugar, and applesauce. mix w\/ blender, add baking powder, and flour, salt and cinnamon, walnuts, mix well. set aside a few nuts to place on top. spoon out batter into muffin cups add a few chopped walnuts on top; and set in center of oven, for about 20 minute or so till brown. remove from muffin tin and cool for about 10 minute slice in middle spread w\/ your favorite butter and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"in a large mixing bowl combine apples and sugar. gently fold in cranberries, carrots and nuts. in another bowl combine flour, baking powder, baking soda, salt and cinnamon. mix well. add to apple mixture. mix well to moisten dry ingredients. combine eggs and oil; stir into apple mixture. fill 18 greased muffin tins 2\/3 full. bake at 375 degrees for 20-25 minutes. cool 5 minutes before removing from tins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 400 degrees. grease muffin tins or line with paper cups. in a large bowl combine flour, baking poweder, salt, cinnamon, ginger and nutmeg. in another bowl, whisk together eggs, brown sugar, molassas, oil and pumpkin. add to flour mixture and mix with spoon until flour just disappears. spoon into muffin cups and bake 20 to 25 minutes, until tester comes out clean. makes 10-12."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 350°f. combine sugar, oil, eggs, pumpkin and water. sift together dry ingredients. gradually add dry ingredients to the wet ingredients. bake til a tooth pick inserted comes out dry. this recipe can be used to make pumpkin muffins or loaves of pumpkin bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 350º f. combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl. stir together flour, baking soda, salt, baking powder, and spices in a separate bowl. add dry ingredients to wet, and stir to blend. place batter 3\/4 to top of non-stick or lightly oiled muffin tins. you may also use cupcake cups. bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. remove from pan right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 375°f. stir dry ingredients into mixing bowl, set aside. combine sweet corn, water, eggs. stir wet ingredients into cornmeal mixture. put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes. spoon an equal amount of the muffin mixture into each cup. bake for 25 minutes or until the edges and top of muffins are just starting to turn brown. allow muffins to cool for a few minutes before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"put oven rack in middle position and preheat oven toe 350°f; put liners in muffin cups. whisk together flour and baking powder in a small bowl. whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. stir together cinnamon and remaining 1 tablespoon sugar in another bowl. divide batter among muffin cups (each should be about 3\/4 full), then sprinkle tops with cinnamon-sugar mixture. bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"whisk together the flour, oat bran, baking soda, baking powder, and spices. mix 3\/4 c brown sugar, applesauce, egg whites, and vanilla in a large bowl. add flour mixture and mix quickly. fold in 3\/4 cup granola, raisins, and apples. spray muffin pans with nonstick spray. fill muffin pans 3\/4 full with batter. sprinkle a small amount of brown sugar and granola on top of each muffin, pressing gently into batter. bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean. cool 5 minutes in pan; remove from pan and finish cooling on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 375 degrees f (190 degrees c). grease muffin cups or line with paper muffin liners. mix together wheat bran and buttermilk; let stand for 10 minutes. beat together oil, egg, sugar and vanilla and add to buttermilk\/bran mixture. sift together flour, baking soda, baking powder and salt. stir flour mixture into buttermilk mixture, until just blended. fold in raisins and spoon batter into prepared muffin tins. bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. cool and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"combine the first 6 ingredients in a large bowl. combine oil, egg and yoghurt\/sourmilk in a separate bowl:. add the liquid mixture to the first mixture using muffin mixing technique. add raisins by stirring in gently. put 1\/4 cup of the muffin mixture into muffin tins and bake at bake at 400 degrees f for 20 minutes. cool on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 350°f. combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl. stir together flour, baking soda, salt, baking powder, and spices in a separate bowl. add dry ingredients to wet, and stir to blend. place batter 3\/4 to top of non-stick or lightly oiled muffin tins. you may also use cupcake cups. bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. remove from pan right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"put oven rack in middle position. preheat oven to 350 degrees. put muffin liners in muffin pan. combine (sift) flour and baking powder. in a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1\/4 cups sugar, baking soda, and salt. whisk flour mixture into sugar\/pumpkin mixture until just combined. stir in raisins. stir together cinnamon and remaining 1 tablespoon sugar in another bowl. divide batter among muffin cups (each should be about 3\/4 full), then sprinkle tops with cinnamon sugar mixture. bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes. cool muffins in pan for 5 minutes, then transfer to wire rack. cool to warm or room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 350 degrees. combine all dry ingredients except walnuts in a large mixing bowl and mix well. in a separate bowl, slightly beat the eggs. add the remaining wet ingredients and mix well. add one third of the wet ingredients and stir in slowly. add second third and third third in the same manner. note: they taste the best when you don't overmix the batter, hence the slow stirring! fold in the walnuts. prepare muffin tins with papers. pour batter into muffin tins, leaving a little room at the top for rising. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2\/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).","target":"preheat oven to 350. in one bowl mix the pumpkin,egg,oil,sugar,vanilla. in another bowl mix all the dry ingredients. combine the dry into the wet. line muffin tin with paper muffin liners. scoop 2 tbsp into each muffin cup. bake for 25 to 30 min till tooth pick comes out clean from center of muffin."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine peaches, strawberries, and apple juice in container of blender or food processor, process until smooth. add frozen yogurt, and process until blended. serve immediately. can exchange fresh peaches with frozen ones. use 2 cups frozen peach slices.","target":"in a small nonmetal bowl stir together apricot nectar and cornstarch. stir in brandy, honey and allspice. micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. stir in fruit. micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. chill thoroughly, if desired. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a food processor or blender mix strawberries or other frozen fruit. next add sugar, vanilla, and sour cream. blend all thoroughly. then add yogurt. serve in dessert type dishes. may put on whipped cream and garnish with fruit. also, cinnamon can be added to peaches, 1\/4 teaspoons.","target":"in a small nonmetal bowl stir together apricot nectar and cornstarch. stir in brandy, honey and allspice. micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. stir in fruit. micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. chill thoroughly, if desired. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: purée the mango in a blender or food processor along with the chile and lime juice. place the diced vegetables and fruit in a mixing bowl. add the puree. mix thoroughly to combine. mix in the cilantro, salt and pepper. adjust seasonings to taste. gently fold in the sour cream. chill for 2 hours for the best flavor. yield: 6-8 servings.","target":"in a small nonmetal bowl stir together apricot nectar and cornstarch. stir in brandy, honey and allspice. micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. stir in fruit. micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. chill thoroughly, if desired. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the cherries, orange juice, sugar, and raspberries in a blender. blend until smooth. pour into a large glass pitcher and add cardamom, salt, yogurt, grape juice, and lemon juice. stir with a wire whisk until combined well. serve immediately, or cover and refrigerate for 2-4 hours.","target":"in a small nonmetal bowl stir together apricot nectar and cornstarch. stir in brandy, honey and allspice. micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. stir in fruit. micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. chill thoroughly, if desired. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate in a 2 cup measure. microwave, uncovered, on 100% power for 1 1\/2 to 2 minutes or until melted, stirring once. stir in corn syrup and sweetened condensed milk. microwave, uncovered, on 100% power for 30 to 45 seconds or until heated through. stir in vanilla. slice banana in half lengthwise, then cut each slice in half. top with the three flavors of ice cream. pour warm topping over ice cream and sprinkle with peanuts.","target":"combine melted margarine and cracker crumbs, mold and pat into bottom of a 13x9x2-inch pan. beat eggs at high speed until light, about 4 minutes. add powdered sugar, softened margarine and vanilla. beat 5 minutes at high speed. spread mixture over crumbs mixture. chill 30 minutes. spread pineapple over cream mixture; arrange bananas over the pineapple, then spread with whipped topping. sprinkle with pecans and garnish with cherries. chill 6 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate in a 2 cup measure. microwave, uncovered, on 100% power for 1 1\/2 to 2 minutes or until melted, stirring once. stir in corn syrup and sweetened condensed milk. microwave, uncovered, on 100% power for 30 to 45 seconds or until heated through. stir in vanilla. slice banana in half lengthwise, then cut each slice in half. top with the three flavors of ice cream. pour warm topping over ice cream and sprinkle with peanuts.","target":"drain the pineapple well and set aside. use large mixing bowl and an electric mixer to mix the powdered sugar, oleo and eggs for 15 minutes (yes i really said 15 mins). divide the mixture evenly between both graham cracker crusts. divide the drained crushed pineapple between both crusts. slice and divide the bananas between both crusts. divide the cool whip between both crusts. top with maraschino cherries and or nuts if desired. refrigerate at least 1 hour before eating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: garnish: herbed garlic croutons, 1\/4 c chopped fresh parsley and 2 t lemon peel, or grated parmesan cheese, optional. in a dutch oven or 4-5 qt saucepan, melt margarine. add celery, garlic, and onion. saute until softened, about 5 minutes. add vegetable stock, peas, and white pepper. over med heat, cover and simmer 5 minutes. transfer mixture to bowl of food processor. cool slightly. puree. return mixture to pan; add milk and nutmeg. heat through, about 5 minutes, stirring constantly. top each serving with garnish if desired. variation: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.","target":"wash and sort peas. put peas, boullon cubes, onion garlic oregano,ham and bay leaf to boil. reduce heat and simmer for about 1-1\/2 hrs. give a stir every now and then. remove ham from soup and remove all the meat from the bone. cut meat into bite size pieces and return it back to the soup. add carrots and celery. cook 1-1\/2 to 2 hrs more till you get desired thickness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: garnish: herbed garlic croutons, 1\/4 c chopped fresh parsley and 2 t lemon peel, or grated parmesan cheese, optional. in a dutch oven or 4-5 qt saucepan, melt margarine. add celery, garlic, and onion. saute until softened, about 5 minutes. add vegetable stock, peas, and white pepper. over med heat, cover and simmer 5 minutes. transfer mixture to bowl of food processor. cool slightly. puree. return mixture to pan; add milk and nutmeg. heat through, about 5 minutes, stirring constantly. top each serving with garnish if desired. variation: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.","target":"steep peas in water overnight. rinse. fry the onion and the bacon in a pan until onions are soft. add the peas and the vegetable stock. simmer gently for about an hour, until the soup has started to thicken and the peas start to break up. season. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook pasta in boiling water for about 6 minutes, until al dente. while pasta is cooking, in dutch oven or 4-5 qt saucepan, heat oil. stir in onion, garlic, and green pepper. saute till tender. stir in remaining ingredients except macaroni. cover and cook for 10 minutes. when pasta is done, drain well. stir into other ingredients. heat. garnish if desired. variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.","target":"heat broth, carrots and celery in a large dutch oven. sprinkle dried herbs, stir and simmer for 10 minutes. puree or mash 1\/2 of the white beans in a small bowl. add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well. add pasta and simmer for 5 minutes. stir in spinach and cook for 2-3 minutes more. ladle into 6 bowls. garnish with ground black pepper. serve with warm crusty bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"partially brown the hamburger and drain. toss in the celery and onion, and cook until translucent. drain again. pour in water. if using barley, toss in and simmer 1 hour. if using rice, simmer 1\/2 hour and then toss in rice and simmer 1\/2 hour more. partially chop the tomatoes, and add the potatoes and vegetables. simmer 45 minutes more. add salt, pepper, and garlic powder to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"in lg soup pot, brown beef; add next 4 ingredients. cook and stir 2 minutes. add broth, boullion cubes, and tomatoes. cook and stir 2 minutes. add italian seasoning, worcestershire sauce, and hot pepper sauce. bring to a boil; reduce heat and simmer for 15 minutes. in small sauce pan, heat butter, add flour. cook and stir on med until mixture is beginning to brown. carefully mix into soup. cover and simmer for another 15 minutes, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"fry beef in a fry pan until no longer pink. stir in onion, carrot, celery, garlic, basil, salt and pepper. cook, stirring, until onion is soft, about 5 minutes. drain off any fat. (there may not be any.) chop tomatoes. add to hamburger mixture. stir in beef stock and water. bring to a boil. add potatoes. cover and simmer 10 minutes. stir in pasta and mushrooms. cover and cook 10 to 15 minutes until pasta is tender but firm and potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"brown hamburg in large pan breaking up into medium pieces. drain off excess fat. add the rest of the ingredients. bring to a boil; reduce heat and simmer covered for 1 hour or till veggies are tender. if you have any leftover rice, peas, or corn, add them at the end and heat well. this soup freezes well as long as there is no potato in it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"brown hamburger. put in large soup pot. add all seasonings and soup mix. stir in water, tomatoe sauce and soy sauce. bring to boil and simmer 15 minutes. meanwhile prepare celery, celery leaves and carrots. add to soup with split peas. bring back to boil and simmer for 30 minutes. add noodles and simmer for another 30 minutes. add more water if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"in large skillet, brown ground beef with onion, garlic, bell pepper, parsley and celery. do not drain. pour into a very large pot. add beef bullion cubes and 4 cups water. bring to a boil. add diced tomatoes, tomato sauce, salt and pepper, and all vegetables. bring to a boil, reduce heat and simmer until potatoes are done. serve with cornbread or crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"place beef broth, soup, tomatoes, mushrooms with their juice, carrots, celery, green pepper, onion and beans in large pot. heat to boiling, reduce heat, cover and simmer 1 hour. with 15 minutes remaining, brown ground beef and cook macaroni. add to soup and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"in a large dutch oven, brown the ground beef. add the onion and cook for 5 minutes. add the water and stir in the celery, potatoes, carrots, salt, 4\/s, pepper, basil, bay leaf, and thyme. bring to a boil. reduce the heat and simmer for 10 minutes. add the cooked barley and cook for another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"brown ground beef, garlic and onion; drain off fat, add olive oil then vegetables. (add any preferred root vegetables here, parsnips, sweet potato, rutabaga). cook 5-10 minutes to soften vegetables. add can of consommé and de-glaze pan. add can of tomatoes, tomato juice, water, soup mix and barley. season as desired. (i used sea salt, pepper, sprinkle of cayenne and about 4 tbs of spicy spaghetti seasoning, worcestershire sauce would be nice too). (add black or navy beans for extra protein and fibre). let simmer 45 minutes. add frozen veg and simmer additional 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"brown hamburger, breaking up into pea sized pieces until 1\/2 done, then add onion and 1\/2 tablespoon of steak seasoning and saute until onions are translucent. drain off as much fat as possible. drain asparagus reserving juice and cut spears into 1 inch pieces. in a 5qt pot, add hamburger mixture, asparagus pieces with juice, beef broth, pepper, steak seasoning, accent, lemon juice and bouilion cubes. bring up to a medium simmer and cook for 45 minutes, seasoning to taste with more steak seasoning, salt and pepper. (dont allow it to boil). place 1 cup of cooked rice in each soup bowl, and add soup. garnish with green onion slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"brown ground beef in a large soup pot, and drain fat. meanwhile in a large sauce pan, boil the 6 cups of water with the buillon cubes. add salt, pepper, oregano, chilli powder, garlic powder, and onion to the beef. stir to mix seasonings evenly. add beef broth to seasoned meat, then add the 16oz. jar of pasta sauce, and the soy sauce. cover and simmer for 15 minutes. add the potatos, corn, and green beans to the pot. simmer covered for 30 minutes. add the penne pasta, and simmer for another 30 minutes. top with parmesean cheese if you want and enjoy :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"begin with ground beef (either freshly browned\/drained\/seasoned) or frozen, in soup pot, over medium heat. add beef stock, onion soup mix, tomatoes (do not drain), celery salt, and 1 can of water (use empty tomato can- 28 oz, i guess). mix well. add potatoes and carrots and bring to a full simmer, until vegetables are fork tender (about 20 minutes depending on the size you cut them). add drained beans\/corn, and frozen peas. add steak sauce at the end, allowing to cook just about 5 minutes to bring things together. this could easily be a crockpot recipe by putting the ground beef, onion soup, broth, tomatoes, potatoes and carrots on in the morning, and finishing by adding the other vegetables and a1 at the end."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 t water, covered, on 100% power for 2 minutes. stir the ground beef into the partially cooked vegetables. micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. drain off the fat. stir in tomato sauce, 1\/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. sprinkle with shredded cheddar cheese and serve.","target":"in your soup pot, brown up the ground beef with onions, salt and pepper and a splash of worchestershire sauce. drain. add water to fill about half the pot (however much broth you would like) and scrape the bottom to get the meat drippings. add 2-3 cans of tomato sauce (you'll need the 3rd can if you add more water for broth) and about 1\/3 cup of worchestershire sauce. add the carrots, celery, corn, green beans and potatoes. bring to a boil then cover and reduce heat to low. allow to simmer for 5-10 minutes or until veggies are softened. *** i also like to boil up some shell noodles to serve along with the soup***."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 7-inch pie plate combine ham, green onion, butter or margarine and basil. micro-cook, uncovered, on 100% of power for 1 to 1 1\/2 minutes or till the mixture is heated through. meanwhile, stir together beaten eggs and milk. pour over ham mixture in pie plate. micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. sprinkle with cheese. micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.","target":"in medium bowl, beat egg whites and egg substitutes with wire whisk for 30 seconds. in nonstick skillet over medium heat, combine egg mixture, butter and ham. scramble eggs until desired consistency; stirring constantly. serve with toast and all fruit jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 7-inch pie plate combine ham, green onion, butter or margarine and basil. micro-cook, uncovered, on 100% of power for 1 to 1 1\/2 minutes or till the mixture is heated through. meanwhile, stir together beaten eggs and milk. pour over ham mixture in pie plate. micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. sprinkle with cheese. micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.","target":"cut eggs in half lengthwise. remove yolks; place in bowl and mash with fork. add ham, pickles, dressing, mustard and pepper; mix well. spoon egg yolk mixture evenly into egg whites. serve immediately or cover and refrigerate until ready to serve. garnish with paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place broccoli and water in a microwave-safe bowl. cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. meanwhile, in a small saucepan, melt butter. cook onions in butter for 1 minute. in a small bowl, combine the orange juice, brown sugar, cornstarch and salt until smooth. stir into saucepan. bring to a boil; cook and stir for 2 minutes or until thickened. stir in orange peel; toss broccoli with sauce.","target":"in a 1 1\/2-quart casserole microwave ham, celery, 1 t water, covered, on 100% power for 3 to 4 minutes or till heated through. drain orange sections with pineapple, reserving 1\/3 cup liquid. in a 1-cup measure stir together cornstarch and cinnamon. stir into reserved liquid. micro-cook, uncovered, on 100% power for 1 to 1 1\/2 minutes or till thickened and bubbly, stirring every 30 seconds. drain liquid off ham and celery mixture. stir in thickened mixture. stir in orange sections with pineapple. micro-cook, uncovered, on 100% power about 1 1\/2 minutes or till heated through. serve with hot cooked rice, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, combine the carrots, orange zest, orange juice, garlic, scallion whites, brown sugar, butter, ginger, and salt. bring to a boil over medium heat and cook gently, stirring occasionally, until the carrots are tender and glossy and the liquid is syrupy, about 20 minutes. stir in the scallion greens until well combined. spoon carrots into a bowl and serve.","target":"in a 1 1\/2-quart casserole microwave ham, celery, 1 t water, covered, on 100% power for 3 to 4 minutes or till heated through. drain orange sections with pineapple, reserving 1\/3 cup liquid. in a 1-cup measure stir together cornstarch and cinnamon. stir into reserved liquid. micro-cook, uncovered, on 100% power for 1 to 1 1\/2 minutes or till thickened and bubbly, stirring every 30 seconds. drain liquid off ham and celery mixture. stir in thickened mixture. stir in orange sections with pineapple. micro-cook, uncovered, on 100% power about 1 1\/2 minutes or till heated through. serve with hot cooked rice, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 425°f. arrange chicken breasts in a greased shallow baking dish. dott with butter and season with salt and pepper. bake for 15 minutes. meanwhile, combine orange juice, raisins,almonds, curry powder, and thyme in a saucepan, bring to a simmer, and cook 10 minutes. pour orange juice mixture evenly over chicken, reduce heat to 325 f, and bake till tender and glazed, about 30 minutes.","target":"cut chicken into 1\" thick strips. arrange rice in an even layer on the bottom of a 9\" round greased casserole dish. arrange chicken to top rice. pour 1 1\/2 cup of chicken broth and 1 cup orange juice over chicken. top chicken with orange rind and cinnamon, and salt to taste. cover with foil and bake at 350°f for 1 hour, checking at 45 minutes for doneness. serving suggestions: chilled cucumber salad; oven potatoes baked concurrently with the chicken; fruit salad tossed with creamy or citrus dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel the orange, press the juice out and chop the peel. cut the chicken fillets in pieces. fry the chicken for 5 minutes,. add all the other ingredients except the butter, and cook for 15 minutes without lid. after cooking, add the butter. serve with rice.","target":"cut chicken into 1\" thick strips. arrange rice in an even layer on the bottom of a 9\" round greased casserole dish. arrange chicken to top rice. pour 1 1\/2 cup of chicken broth and 1 cup orange juice over chicken. top chicken with orange rind and cinnamon, and salt to taste. cover with foil and bake at 350°f for 1 hour, checking at 45 minutes for doneness. serving suggestions: chilled cucumber salad; oven potatoes baked concurrently with the chicken; fruit salad tossed with creamy or citrus dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large frying pan, melt butter over medium heat. add chicken breasts and cook about 10 minutes per side until juices run clear. in a medium size saucepan, combiner orange juice, cranberries, honey, orange peel, cornstarch and cloves. cook over medium heat, stirring occasionally, until thickened. spoon sauce over chicken breasts.","target":"cut chicken into 1\" thick strips. arrange rice in an even layer on the bottom of a 9\" round greased casserole dish. arrange chicken to top rice. pour 1 1\/2 cup of chicken broth and 1 cup orange juice over chicken. top chicken with orange rind and cinnamon, and salt to taste. cover with foil and bake at 350°f for 1 hour, checking at 45 minutes for doneness. serving suggestions: chilled cucumber salad; oven potatoes baked concurrently with the chicken; fruit salad tossed with creamy or citrus dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"in a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened. stir in rice, then stock, and bring to a boil. reduce heat and cover; let simmer for 20 minutes, or until rice is tender. stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. note: this reheats very well so don't fret if this makes too much for your family."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"spray skillet with vegetable cooking spray and heat 1 minute. add green pepper, garlic powder, basil leaves, black pepper, and rice. cook and stir until rice is browned and green pepper is tender-crisp. stir in chicken broth. heat to a boil. reduce heat to low and cover and cook for 10 minutes. stir in veg-all. cover and cook 10 more minutes or until most of liquid is absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"in a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour. add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes. stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender. remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper. cover, and let stand for 4 minutes. sprinkle with pecans just before serving. *note* you may add more broth or water, and simmer a little longer if needed. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"cook the rice according to instructions, but adding the vegetable stock cubes. in a dry non-stick skillet, lightly sautee veggies until done enough for your taste. set aside. when the rice is done, mix rice, almonds, veggies, and cranberries together. for glaze, combine all ingredients in a nonreactive bowl and mix well. glaze may be made up to 4 days in advance. pour glaze over rice, if desired. enjoy! this also works well as a stuffing for winter squash."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"in 4-cup glass measuring cup, combine broth and water. microwave on high for 4 to 5 minutes or until steaming hot. meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. combine rice and oil in sprayed slow cooker; mix well. stir in all remaining ingredients and hot broth mixture. cover; cook on high setting 1-1\/2 to 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"in a 2-quart saucepan, over medium heat, sauté the onion in oil until onion is tender (3 minutes). add rice and sauté until rice is golden brown (5 minutes). add all remaining ingredients and bring to a boil; cover. reduce heat to low, and simmer until all the liquid has been absorbed and the rice is tender (20 minutes). fluff with a fork before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"preheat the oven to 400°f. place the rice, chicken broth and water in a 2-quart ovenproof casserole. bring the liquid to a boil and stir in the nuts, cloves, and orange zest. cover tightly with the lid or aluminum foil and bake in the oven until the rice has absorbed all the liquid and is tender, about 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"spray skillet with vegetable cooking spray and heat over medium heat 1 minute. add green pepper, garlic, basil, black pepper and rice. cook until rice is browned and green pepper is tender-crisp, stirring constantly. stir in broth. heat to a boil. reduce heat to low. cover and cook 10 minutes. stir in vegetables. cover and cook 10 minutes or until rice is done. garnish with fresh chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"saute the spaghetti in the clarified butter or olive oil until light brown. stir constantly to avoid burning. stir in the uncooked rice, then add the boiling water. stir and allow to come back to a boil. cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes. uncover and fluff the rice gently with a fork. place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"in 3-quart saucepan, heat olive oil on medium. add onion, carrot, garlic, 1\/4 teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. add rice, stirring to coat; cook 1 minute. add broth and water to pan; heat to boiling on high. reduce to low;cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender. remove from heat; let stand,covered, 5 minutes. fluff rice with fork; stir in parsley to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"in a 4 cup microwave safe measuring cup, combine broth and water. microwve on high for 4 -5 minutes or until steaming hot. meanwhile, spary slow cooker ( 4- 6 quart) with non stick cooking spray. combine rice and oil in sprayed cooker; mix well. add all remaining ingredients and hot broth mixture. cover; cook on high setting for 1 1\/2 to 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"melt margaine in skillet, add mucshrooms, onions, rice and oregano. cook until onions are soft. add consomme and water, pour into a 2 1\/2 quart casserole dish and cover. bake at 400 degrees f. for 45 minutes. you may add shrimp or sliced smoked sausage."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"heat the olive oil in a large pan with an available cover. stir in the onion over medium heat until softened, 3-5 minutes. stir in the rice until it just starts to turn colour, 3-5 minutes. stir in the cumin, chilli powder, turmeric and salt. pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. leave the rice undisturbed until told otherwise! set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking. fluff the rice with a fork and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1\/2 to 2 1\/2 minutes or till vegetables are tender. stir in water, rice, bell pepper strips, salt, and sage. micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. stir in parsley. let stand, covered, for 5 minutes.","target":"cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender. add broth, rice, soy sauce and pepper flakes. bring to a boil; stir once or twice. cover and simmer 15 minutes or until rice is tender and liquid is absorbed. stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. fluff with fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1\/2 minutes or until onion is tender but not brown. stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. stir in the water and instant chicken bouillon granules. micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. serve with the parmesan croutons.","target":"preheat oven to 220. brush a tablespoons. of oil over the roasting pan. put in tomatoes, cut-side up. tuck in onion wedges and garlic. scatter the lemon grass and sprinkle with sugar. season with salt and pepper. drizzle the remaining oil over this. roast for 50 minutes, stirring after 30 minutes. in a blender\/food processor, liquidise the contents of pan, scraping the bottom, together with the stock. rub through a sieve to remove all the bits. taste and season if necessary. serve! for vegetarian use the vegetable stock."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1\/2 minutes or until onion is tender but not brown. stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. stir in the water and instant chicken bouillon granules. micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. serve with the parmesan croutons.","target":"1. preheat the oven to 220°c\/fan 200°c\/gas 7. put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. drizzle with olive oil and roast for 45 minutes until tender and beginning to char. 2. put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky. 3. tip into a large pan, then add the stock, wine vinegar, tabasco and worcestershire sauce. stir and heat gently. divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. serve with slices of french bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1\/2 minutes or until onion is tender but not brown. stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. stir in the water and instant chicken bouillon granules. micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. serve with the parmesan croutons.","target":"heat the olive oil over med heat, add onions, bell pepper and celery and saute until soft (7-10 minutes). add tomatoes, sauce, chicken stock, bay leaf, salt and pepper and sugar. bring to a boil, reduce heat and simmer 10 minutes. if soup is too thick, add water to correct consistency. serve with favorite grilled cheese sandwiches!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place warm water in large, warm bowl. sprinkle in yeast; stir until dissolved. stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well. add eggs and remaining flour; stirring until smooth. cover; let rise in warm, draft-free place until doubled in size, about 1 hour. stir batter down. grease 18 muffin pan cups. spoon batter into cups, filling half full. in small bowl, combine remaining 2 tablespoons sugar and nutmeg. sprinkle about 1\/2 teaspoon sugar mixture evenly over each cup. cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. bake at 375 degrees f. for 20 minutes or until done. remove from muffin cups; cool on wire racks.","target":"in a 2-cup measure combine water, honey, lemon slices and cinnamon. micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. add the teabags. cover and steep for 4 minutes. remove tea bags, lemon slices and cinnamon. pour into 2 mugs. garnish with additional lemon slices, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring water to a boil in saucepan. add tea leaves and simmer for 10 minutes. place milk in microwavable container and microwave until steaming. add milk to tea mixture, and stir in 5-spice powder. simmer 1 minute. strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice). sweeten to taste, with sweetener of choice.","target":"in a 2-cup measure combine water, honey, lemon slices and cinnamon. micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. add the teabags. cover and steep for 4 minutes. remove tea bags, lemon slices and cinnamon. pour into 2 mugs. garnish with additional lemon slices, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, mix peanut butter, powdered sugar, melted butter, coconut and rice crispies. shape mixture into logs, place on cookie sheet and chill. in double boiler, melt and stir chocolate chips and parawax. dip\/roll logs in chocolate, placing back on wax paper. (using 2 forks works well). chill and serve.","target":"for spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. in a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. cook, uncovered, on medium about 6 minutes or till heated through, but not boiling. cover and let stand at room temperature for 2 to 3 hours to develop more flavor. reheat wine mixture on medium for about 6 minutes or until heated through, but not boiling. remove spice bag. add some almonds to each mug. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350°f. melt margarine. add to sugar in bowl set aside. beat eggs add to sugar and margarine. sift together flour, baking soda, and saltadd vanilla then nuts if used. spread into a 13 x 9 pan. sprinkle chocolate chips on top of batter. bake at 350° for 25 - 30 minutes. cover these when you take them out of the oven. they will stay soft!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"melt shortening and cocoa together in the microwave or over a double boiler. in a small bowl, mix flour, baking powder, and salt. in a large bowl, beat eggs. add sugar to eggs and mix. add cocoa mixture to egg mixture. add vanilla extract and coffee liqueur to cocoa\/egg mixture. add flour mixture, and stir until mixed. pour batter into a greased 9x13 cake pan. the batter will be thick. bake at 350° for 30 minutes. do not overbake. put brownies on a cool surface, such as a protected countertop, after removing them from the oven so that they do not continue to cook. bon appetit!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"heat the oven to 350 degrees. grease the bottom only of a square pan, 8x8x2 inches, with shortening. heat margarine and 1 package chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. stir in remaining ingredients except nuts and 1\/2 cup chocolate chips real hard with a wooden spoon until smooth. stir in nuts and chocolate chips. spread in pan with a rubber scraper. bake until the center is set, about 30 minutes. let brownies cool completely, then cut into 1 3\/4x1 1\/2-inch brownies. store brownies tightly covered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"the first 3 ingredients cook over a stove on medium heat, till margarine melts. remove from heat, add the eggs and vanilla. then add the remaining ingredients. stir in the walnuts. put in a greased 8 inch squared pan, bake at 350 for 25 minutes. i make a double batch. cocoa glaze: combine icing sugar, and cocoa powder. beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350°. in a mixing bowl, cream the shortening and sugar. add the egg. mix the dry ingredients together in another bowl and then add to the wet, mixing well. stir in the apples and nuts last. the dough will be stiff. grease an 8x8\" baking pan, then spread dough in the pan. bake for 25 minutes. cool before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"combine shortening, 1\/2 cup brown sugar, white sugar, egg yolks, flour, water, vanilla, and baking soda. pat into 9 x 13 inch pan. spread chocolate chips over it. beat egg white until stiff. gradually add 3\/4 cup brown sugar. spread over chips. bake 25 to 30 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"combine crackers and powder and set aside. then beat your white sugar and powdered sugar into your egg yolks. take your 2 egg whites and beat them until they\u2019re stiff and then set them aside. add your salt, vanilla, melted chocolate and nuts or coconut (optional) to the egg yolk mixture. add cracker mixture, too, and then stir or fold in egg whites. pour into an 8-inch square pan greased or sprayed with low-cal cooking spray, like pam. bake at 325 degrees for 30 minutes (allow it to cool before cutting)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350°f melt shortening in a large saucepan. remove pan from heat and cool slightly. add sugars, vanilla, and eggs. beat well. add flour, salt, nuts, and baking powder. stir until well blended. pour into a 9 x 13 inch baking pan. sprinkle chocolate chips over mixture. bake for 20 to 30 minutes, or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 325 degrees. spray a 13x9 pan with non-stick cooking spray. mix brownie mix with water, applesauce and eggs until combined. add in chunky chocolate chips and 1\/4 cup pecan pieces to the batter. pour batter into pan. sprinkle remaining pecan pieces on top. bake in oven for 28-30 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350 degrees f. mix brownie, applesauce, two of the egg whites, and water. pour into 13x9\" baking pan sprayed with cooking spray. mix cheese, sugar, flour, and remaining egg white until well blended. spoon over brownie batter. cut through batter with knife several times for marble effect. bake 28 to 30 minutes or until toothpick inserted in center comes out with fudgy crumbs attached. coo in pan on wire rack. cut into 32 (2x3\") pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"mix together first four ingredients in a small bowl and set aside. mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients. bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°f or until a toothpick comes out clean from the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 375 degrees f. cream together shortening and sugar till light and fluffy; then beat in eggs, one at a time sift together flour, baking powder, baking soda, salt, cocoa and spices; add to creamed mixture stir in rolled oats, apples and nuts spread in greased pan bake for about 25 minutes cool slightly in pan on rack before cutting into squares sprinkle with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"prepare the brownie mix according to package directions. line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. place the candy bars side by side on top of the batter. cover with the remaining batter. bake according to package directions. let cool completely, then lift from the pan using the edges of the foil. this makes it easy to cut the brownies into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350°f. put brownie mix in bowl. stir in eggs, vegetable oil, and water. mix well. get a muffin tin and grease or put in baking cups. pour brownie mix into each cup. unwrap peanut butter cups and push into each cup of brownie mix. bake for 28 to 30 minutes. let cool then enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350. spray a 9 x 13 pan with a flour\/oil cooking spray. mixing dry ingredients first,blend all together. this will be a thick batter. bake 25-30 minutes. you will know they are ready when they slightly pull away from the sides of the pan and there may be a slight crack across the top. let cool completely and cut in squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"preheat oven to 350. grease and flour a 13x9x2 inch baking pan. melt 1\/2 cup butter and chocolate in small saucepan over low heat; set aside to cool. place remaining 1\/2 cup butter, sugar, and vanilla in mixer bowl. attach bowl and flat beater to mixer. turn to speed 2 and mix about 30 seconds. turn to speed 6 and beat about 2 minutes. turn to speed 4, add eggs one at a time beating about 15 seconds after each addition. stop and scrape bowl, add cooled chocolate mixture. turn to speed 2 and mix about 30 seconds. stop and scrape bowl, add all remaining ingredients. turn to stir speed and mix until well blended, about 30 seconds. pour into baking pan. bake for 45 minutes. cool in pan on wire rack and cut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour a 9 x 13 baking pan. mix butter, oil, water and cocoa together in small sauce pan. bring to boil. add this mixture to flour and sugar and beat until smooth. add eggs, baking soda, buttermilk and vanilla. mix well. pour into prepared baking pan. bake 20 minutes. prepare frosting while brownies are baking. put all frosting ingredients in medium saucepan and heat. do not boil. frost immediately after removing from oven. cut into squares when cool.","target":"melt butter in medium saucepan over low heat. remove from heat and add sugar, whisking until well combined. add eggs and vanilla, whisking until well combined. whisk in flour. remove half of mixture into a separate bowl. to the saucepan, add cocoa and peanut butter chips, stirring well. to the bowl, add peanut butter and chocolate chips. spread chocolate mixture into bottom of greased 9x13\" baking pan. spoon peanut butter mixture over top and swirl with a knife. bake at 350 degrees for 25-30 minutes. toothpick inserted should come out with fudgy crumbs. do not over bake! cool wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease an 11 1\/2 x 7 baking pan. melt chocolate and butter in top of double boiler over hot water. set aside. cream sugar and eggs until light and fluffy. add flour. beat. add melted chocolate and butter. beat well. mix in vanilla and pecans. pour into prepared pan. bake 18 minutes. remove from oven and cover with marshmallows. return to oven and bake until marshmallows are lightly browned. cool slightly and cut into bars.","target":"preheat oven to 350°f grease a 13x9x2 inch baking pan. cream together sugar and butter until fluffy. beat in eggs and vanilla. in a separate bowl, mix together flour, walnuts cocoa and baking powder. stir into butter mixture. spread in the bottom of prepared baking pan. bake 15 to 20 minutes or until center is set. sprinkle marshmallows evenly over top. bake for 3 minutes to melt. remove from oven and let it cool down. combine chocolate chips and peanut butter in a medium saucepan. cook and stir over low heat until melted and smooth, about 3 minutes. stir in cereal and salt and mix gently to combine. spread the mixture over the marshmallow layer. let them cool down before cutting into bars. store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease an 11 1\/2 x 7 baking pan. melt chocolate and butter in top of double boiler over hot water. set aside. cream sugar and eggs until light and fluffy. add flour. beat. add melted chocolate and butter. beat well. mix in vanilla and pecans. pour into prepared pan. bake 18 minutes. remove from oven and cover with marshmallows. return to oven and bake until marshmallows are lightly browned. cool slightly and cut into bars.","target":"put the paper liners in the muffin pans . put 8 marshmallows in the bottom of each paper liner. put chocolate chips, peanut butter and margarine in a saucepan. put saucepan on the burner and turn on the stove to low. stir until everything is mixed and melted. remove saucepan from heat. turn off burner. spoon the chocolate mixture over the marshmallows. put the pans in the refrigerator until the chocolate is hard."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease an 11 1\/2 x 7 baking pan. melt chocolate and butter in top of double boiler over hot water. set aside. cream sugar and eggs until light and fluffy. add flour. beat. add melted chocolate and butter. beat well. mix in vanilla and pecans. pour into prepared pan. bake 18 minutes. remove from oven and cover with marshmallows. return to oven and bake until marshmallows are lightly browned. cool slightly and cut into bars.","target":"preheat oven to 350°. in a medium bowl, combine flour, cocoa and baking soda; set aside. combine sugars in large bowl. using an electric mixer blend in butter, scraping down the sides of the bowl. add eggs and vanilla, and beat at medium speed until light and fluffy. add the flour mixture and the chocolate chips, blend at a low speed until combined. batter will be stiff. gather about four marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. wrap the cookie around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball. place cookies on ungreased cookie sheets, 2-inches apart. bake 10- 12 minutes. cool on pan for two minutes then transfer to cool flat surface."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease an 11 1\/2 x 7 baking pan. melt chocolate and butter in top of double boiler over hot water. set aside. cream sugar and eggs until light and fluffy. add flour. beat. add melted chocolate and butter. beat well. mix in vanilla and pecans. pour into prepared pan. bake 18 minutes. remove from oven and cover with marshmallows. return to oven and bake until marshmallows are lightly browned. cool slightly and cut into bars.","target":"bake brownies in a 9 x 13 pan according to package directions including eggs, oil, and water. cool. spoon layer of marshmallow fluff on top of brownie layer and refrigerate for 15 minutes. melt chocolate chips and peanut butter over lowest flame on stovetop. add rice crispies and mix well. pour over cold marshmallow cream. freeze for 1-2 hours. cut up into squares and serve in foil cupcake liners while still firm but not frozen solid. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease an 11 1\/2 x 7 baking pan. melt chocolate and butter in top of double boiler over hot water. set aside. cream sugar and eggs until light and fluffy. add flour. beat. add melted chocolate and butter. beat well. mix in vanilla and pecans. pour into prepared pan. bake 18 minutes. remove from oven and cover with marshmallows. return to oven and bake until marshmallows are lightly browned. cool slightly and cut into bars.","target":"spray the ice cube tray with cooking spray. melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). place in freezer to set. melt milk chocolate candy melts and pour about 2 tablespoons into each tray. tilt the entire tray in all directions to coat the sides. place back in freezer to set. put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. place in refrigerator for about 1 hour until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease a 9 inch square baking pan. beat eggs. add melted butter and sugar. beat well. add melted chocolate and peppermint. beat. add flour and nuts. mix well. pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. remove from oven and set on trivet or rack to cool. prepare filling. in small bowl, thoroughly blend butter and cream. add sugar and peppermint. mix well. spread evenly over cooled baked layer. prepare frosting. melt chocolate and butter together in small pan over low heat. when filling is completely firm, spread frosting mixture on top. refrigerate until chocolate is firm. cut into 3\/4 by 2 1\/4 inch strips.","target":"bottom layer: mix all ingredients together and put in a 9 x 13 pan. bake 350° for 30 minutes. cool. middle layer: mix all ingredients together and spread on cooled cake. refrigerate at least an hour. top layer: melt together and let cool slightly and then spread over mint layer. cut into 1\" squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease a 9 inch square baking pan. beat eggs. add melted butter and sugar. beat well. add melted chocolate and peppermint. beat. add flour and nuts. mix well. pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. remove from oven and set on trivet or rack to cool. prepare filling. in small bowl, thoroughly blend butter and cream. add sugar and peppermint. mix well. spread evenly over cooled baked layer. prepare frosting. melt chocolate and butter together in small pan over low heat. when filling is completely firm, spread frosting mixture on top. refrigerate until chocolate is firm. cut into 3\/4 by 2 1\/4 inch strips.","target":"melt the chocolate using a double boiler or low heat in the microwave. set aside to cool. beat the egg whites for around 6 minutes or until soft peaks form and hold their shape, add the castor sugar and splenda, alternately a little at a time and beat until the mixture is stiff and shiny. using a metal spoon, gently fold in the tablespoon cocoa, melted chocolate and the essences. drop heaped teaspoonfuls onto a baking sheet and bake in a moderate oven for around 40 minutes. remove biscuits immediately and place on wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease a 9 inch square baking pan. beat eggs. add melted butter and sugar. beat well. add melted chocolate and peppermint. beat. add flour and nuts. mix well. pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. remove from oven and set on trivet or rack to cool. prepare filling. in small bowl, thoroughly blend butter and cream. add sugar and peppermint. mix well. spread evenly over cooled baked layer. prepare frosting. melt chocolate and butter together in small pan over low heat. when filling is completely firm, spread frosting mixture on top. refrigerate until chocolate is firm. cut into 3\/4 by 2 1\/4 inch strips.","target":"heat oven to 350 degrees. with a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. work out any clumps of mix with spoon. stir in mint chocolate chips. using a tablespoon, scoop dough and shape into 1 inch balls. roll in confectioner's sugar. place cookies about 2 inches apart on an ungreased cookie sheet. bake 8 to 10 minutes until set. tops will appear cracked. after one minute, remove cookies from baking sheet and place on a wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease cookie sheet. melt chocolate chips in top of double boiler over hot water. add marshmallows and water. stir until melted. remove from heat and set aside. sift together already sifted flour, sugar, salt and baking soda. slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. mix well. stir oats, pecans and melted chocolate into batter. blend thoroughly. drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. bake 12-15 minutes. remove from cookie sheet immediately and cool an rack. shake off excess bits 'o brickle.","target":"in a bowl, mix flour with sugar, cocoa, baking powder, baking soda, and salt. in another bowl, combine applesauce, egg, oil, and almond extract. beat to blend, then add flour mixture and stir until evenly moistened. stir in chocolate chips. spoon the chocolate batter into 12 oiled or paper-lined muffin cups (2 1\/2 to 2 3\/4 inches wide). bake in a 350° oven until muffins just begin to pull from pan sides and centers spring back when lightly pressed, about 20 minutes. cool muffins in pan about 5 minutes, then turn out onto racks. serve warm or cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter. add brown sugar and vanilla. mix well. add flour an baking powder and mix until well blended. pat evenly into ungreased 9 x 13 baking pan. press down flat. bake 10-15 minutes until golden. remove from oven and cut while warm into triangles, cut from 2 inch squares. prepare topping. melt chocolate chips, butter and water in top of double boiler over hot water. stir until smooth. remove top of double boiler from hot water. let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. sprinkle bits 'o brickle chips on top of wet chocolate, heavily. refrigerate to set. remove squares with spatula and shake off excess bits 'o brickle.","target":"in a bowl cream margarine with brown and white sugar. andd egg and vanilla beat well. measure in flour and soda stir untill well blended. and chips stirring to combine. scrape into a 9x9 inch pan. bake at 350 0f oven for 25-30 minutes. cut into squares when cool. makes 36 squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter. add both sugars and beat well. add egg and mix well. add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1\/2 c walnuts. mix well. wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). remove dough from refrigerator. using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. bake 12-15 minutes. remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. when chocolate has softened, spread over top and sprinkle with balance of walnuts. remove to wire rack and cool.","target":"cream margarine in a medium bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. add kahlua and egg, beating well. combine flour and next 3 ingredients, stirring well. gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended. cover and chill dough for 15 minutes. combine powdered sugar and cocoa. shape dough into 1-inch balls; roll each ball in sugar mixture. place on cookie sheets coated with cooking spray. flatten each with a fork in a crisscross pattern. bake at 400 degrees for 9 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter. add both sugars and beat well. add egg and mix well. add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1\/2 c walnuts. mix well. wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). remove dough from refrigerator. using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. bake 12-15 minutes. remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. when chocolate has softened, spread over top and sprinkle with balance of walnuts. remove to wire rack and cool.","target":"sift 1st four ingredients together. mix next 4 ingredients thoroughly. add dry ingredients. blend well. dough will be sticky. stir in chips or raisins and bananas. drop by teaspoonful onto greased cookie sheet. bake at 400 degrees for 12-15 minutes. this is a soft cakey cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter. add both sugars and beat well. add egg and mix well. add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1\/2 c walnuts. mix well. wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). remove dough from refrigerator. using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. bake 12-15 minutes. remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. when chocolate has softened, spread over top and sprinkle with balance of walnuts. remove to wire rack and cool.","target":"pre heat oven to 350°f. cream together margrine and brown sugar. add egg and beat. then add baking powder and flour. mash banana(this banana may be frozen or fresh) and add chocolate chips if using. drop by teaspoon onto ungreased cookie sheet and bake for 15 minutes ot until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter. add both sugars and beat well. add egg and mix well. add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1\/2 c walnuts. mix well. wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). remove dough from refrigerator. using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. bake 12-15 minutes. remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. when chocolate has softened, spread over top and sprinkle with balance of walnuts. remove to wire rack and cool.","target":"preheat oven to 375°f lightly grease\/spray cookie sheets. place brown sugar, shortening, egg, orange juice, vanilla extract and lemon extract in large bowl. beat at medium speed of electric mixer until well blended. combine oats, flour, baking soda, salt, nutmeg and cinnamon in a separate bowl. add to shortening mixture; beat at low speed just until blended. stir in pineapple, coconut and chopped nuts. drop dough by rounded tablespoonsful 2-inches apart onto lightly greased cookie sheets. bake for 10 to 12 minutes or until cookies are just lightly browned. do not overbake. cool 2 minutes before removing to cooling racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 350°f. melt margarine. add to sugar in bowl set aside. beat eggs add to sugar and margarine. sift together flour, baking soda, and saltadd vanilla then nuts if used. spread into a 13 x 9 pan. sprinkle chocolate chips on top of batter. bake at 350° for 25 - 30 minutes. cover these when you take them out of the oven. they will stay soft!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"melt shortening and cocoa together in the microwave or over a double boiler. in a small bowl, mix flour, baking powder, and salt. in a large bowl, beat eggs. add sugar to eggs and mix. add cocoa mixture to egg mixture. add vanilla extract and coffee liqueur to cocoa\/egg mixture. add flour mixture, and stir until mixed. pour batter into a greased 9x13 cake pan. the batter will be thick. bake at 350° for 30 minutes. do not overbake. put brownies on a cool surface, such as a protected countertop, after removing them from the oven so that they do not continue to cook. bon appetit!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"heat the oven to 350 degrees. grease the bottom only of a square pan, 8x8x2 inches, with shortening. heat margarine and 1 package chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. stir in remaining ingredients except nuts and 1\/2 cup chocolate chips real hard with a wooden spoon until smooth. stir in nuts and chocolate chips. spread in pan with a rubber scraper. bake until the center is set, about 30 minutes. let brownies cool completely, then cut into 1 3\/4x1 1\/2-inch brownies. store brownies tightly covered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"the first 3 ingredients cook over a stove on medium heat, till margarine melts. remove from heat, add the eggs and vanilla. then add the remaining ingredients. stir in the walnuts. put in a greased 8 inch squared pan, bake at 350 for 25 minutes. i make a double batch. cocoa glaze: combine icing sugar, and cocoa powder. beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"cream shortening and sugar till fluffy; beat in eggs just until blended. mix in vanilla. stir together flour, baking powder, and salt; stir into. creamed mixture. spoon half of the batter into another bowl. dissolve coffee crystals in the water; stir coffee and melted chocolate into remaining batter. drop chocolate mixture from tablespoon checkerboard. fashion into greased 13\"x9\"x2\" baking pan, and fill in the open spaces with light batter. lightly swirl batters together with a spatula to marble (do not overmix). bake at 350f for 22-25 minutes, and immediately sprinkle milk chocolate pieces over top. let stand 2-3 minutes to melt; spread chocolate evenly over brownies, and sprinkle with almonds. cool; cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"beat eggs in small mixing bowl. blend in sugar and melted butter and margrine. combine flour,sugar and salt, add to butter mixture. stir in vanilla and nuts (if wanted). pour into lightly greased 8-inch pie pan. bake at 350 for 25 to 30 minutes or until almost set (pie wil not test done). let cool and then cut into wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"combine shortening, 1\/2 cup brown sugar, white sugar, egg yolks, flour, water, vanilla, and baking soda. pat into 9 x 13 inch pan. spread chocolate chips over it. beat egg white until stiff. gradually add 3\/4 cup brown sugar. spread over chips. bake 25 to 30 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 350°f. in a large bowl, combine brownie mix, eggs, oil and water. stir with wooden spoon until well blended (about 50 strokes). stir in chocolate chips. spoon into pie crust. bake until set (40-45 minutes). cool completely. cut pie into wedges and serve each wedge with a scoop of ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"combine crackers and powder and set aside. then beat your white sugar and powdered sugar into your egg yolks. take your 2 egg whites and beat them until they\u2019re stiff and then set them aside. add your salt, vanilla, melted chocolate and nuts or coconut (optional) to the egg yolk mixture. add cracker mixture, too, and then stir or fold in egg whites. pour into an 8-inch square pan greased or sprayed with low-cal cooking spray, like pam. bake at 325 degrees for 30 minutes (allow it to cool before cutting)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 350°f melt shortening in a large saucepan. remove pan from heat and cool slightly. add sugars, vanilla, and eggs. beat well. add flour, salt, nuts, and baking powder. stir until well blended. pour into a 9 x 13 inch baking pan. sprinkle chocolate chips over mixture. bake for 20 to 30 minutes, or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"mix together first four ingredients in a small bowl and set aside. mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients. bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°f or until a toothpick comes out clean from the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 375 degrees f. cream together shortening and sugar till light and fluffy; then beat in eggs, one at a time sift together flour, baking powder, baking soda, salt, cocoa and spices; add to creamed mixture stir in rolled oats, apples and nuts spread in greased pan bake for about 25 minutes cool slightly in pan on rack before cutting into squares sprinkle with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"prepare the brownie mix according to package directions. line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. place the candy bars side by side on top of the batter. cover with the remaining batter. bake according to package directions. let cool completely, then lift from the pan using the edges of the foil. this makes it easy to cut the brownies into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 350°f. put brownie mix in bowl. stir in eggs, vegetable oil, and water. mix well. get a muffin tin and grease or put in baking cups. pour brownie mix into each cup. unwrap peanut butter cups and push into each cup of brownie mix. bake for 28 to 30 minutes. let cool then enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 350. spray a 9 x 13 pan with a flour\/oil cooking spray. mixing dry ingredients first,blend all together. this will be a thick batter. bake 25-30 minutes. you will know they are ready when they slightly pull away from the sides of the pan and there may be a slight crack across the top. let cool completely and cut in squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"preheat oven to 350. grease and flour a 13x9x2 inch baking pan. melt 1\/2 cup butter and chocolate in small saucepan over low heat; set aside to cool. place remaining 1\/2 cup butter, sugar, and vanilla in mixer bowl. attach bowl and flat beater to mixer. turn to speed 2 and mix about 30 seconds. turn to speed 6 and beat about 2 minutes. turn to speed 4, add eggs one at a time beating about 15 seconds after each addition. stop and scrape bowl, add cooled chocolate mixture. turn to speed 2 and mix about 30 seconds. stop and scrape bowl, add all remaining ingredients. turn to stir speed and mix until well blended, about 30 seconds. pour into baking pan. bake for 45 minutes. cool in pan on wire rack and cut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. grease a 9\" square baking pan. melt butter and chocolate in small saucepan over low heat. stir to blend and set aside to cool. beat eggs until light yellow; add salt, sugar, flour, and baking powder. beat well. blend in cooled chocolate, vanilla and pecans. blend thouroughly. pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. cool before cutting.","target":"melt butter in medium saucepan over low heat. remove from heat and add sugar, whisking until well combined. add eggs and vanilla, whisking until well combined. whisk in flour. remove half of mixture into a separate bowl. to the saucepan, add cocoa and peanut butter chips, stirring well. to the bowl, add peanut butter and chocolate chips. spread chocolate mixture into bottom of greased 9x13\" baking pan. spoon peanut butter mixture over top and swirl with a knife. bake at 350 degrees for 25-30 minutes. toothpick inserted should come out with fudgy crumbs. do not over bake! cool wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"preheat oven to 350 degrees. grease a 9x13\" pan. melt shortening in a large saucepan over low heat, then stir in cocoa. remove from heat. mix in sugar and vanilla then mix in eggs one at a time. stir in remaining ingredients then stir in nuts. bake for 30 minutes. cool completely, before cutting into 2x2\" squares. i have read all the great reviews and learned from them, thank you all. now i line my pan with buttered alumunin foil or parchment paper. this works very well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"preheat oven to 350°f coat 9-inch-square baking pan with nonstick cooking spray. combine sugar, pumpkin, egg, egg whites and oil in large mixeing bowl. beat with an electric mixer on medium speed until blended. add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. beat on low speed until batter is smooth. stir in mini-chips. spread evenly into prepared pan. bake for 15 to 20 minutes or until wooden pick inserted near center comes out clean. cool in pan for about 20 minutes on wire rack. cut into 2-inch squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"heat oven to 350f (175c). grease rectangular pan, 13\"x9\"x2\" (33cm x 23cm x 5cm). heat unsweetened chocolate and shortening in a 3 quart (3.0 l) saucepan over low heat until melted. remove from heat; mix in sugar, vanilla and eggs. stir in remaining ingredients except candies. spread in pan. sprinkle with candies; press lightly. bake until brownies begin to pull away from sides of pan, about 30 minutes. (do not overbake!). cool completely; cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"heat oven to 350 degrees. cream margarine\/butter and sugar. beat eggs and extracts w\/whisk, add to sugar mixture and whisk until well blended. mix remaining ingredients (except sno-caps) and stir into butter\/sugar mixture, mix until no dry ingredients remain. pour into 9\"x13\" greased and floured baking pan. sprinkle sno-caps on top of brownies and bake for 25-30 minutes, remove from oven and let cool on rack. cut to desired size and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"preheat oven to 350 degrees f. butter and flour 8-inch square baking pan. put chocolate chips and water in a sauce pan over low heat. stir once in a while until chocolate is melted. let cool slightly. whisk together oil, sugar, eggs, coffee and amaretto. add melted chocolate to the egg mixture. beat until combined. add flour, baking powder, and salt. beat scraping down sides of bowl until incorporated. pour batter into prepared pan; smooth top with rubber spatula. bake for about 40-50 minutes or until inserted tooth pick in the center comes out clean. let cool in pan. cut into squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"preheat oven to 350. in a mixing bowl mix, brownie mix, vegetable oil, water and egg. grease a 9\"x9\" baking dish with butter or cooking spray. pour half the brownie mix into the baking dish and bake for 10 minutes. remove from oven and sprinkle 1\/2 the chocolate chips over the brownie layer. with a teaspoon, drop spoonfuls of frosting over chocolate chip layer. pour remaining brownie mix over the top and sprinkle the remaining half of the chocolate chips. return to oven and bake for 30 minutes or until toothpick inserted in center comes out clean. let cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"preheat oven to 350 deg f. place all the ingredients into a large bowl. optional: add in 1 c chopped nuts. mix at medium speed for 3 minutes. spread into a 9x13\" pan. place into the oven for 30 to 40 minutes. while baking, share the batter bowl with the kids (this is the best part!). brownies will come out of the pan easier when they have cooled. i can't usually wait that long though! cut into 32 small squares (or 12 big ones and serve with ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"mix shortening and sugar together; add eggs. separately mix salt, flour and baking powder. mix the shortening and flour mixtures together. add vanilla; add packets of premelted chocolate. spread batter into greased pan. bake at 350 degrees fahrenheit for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. grease and flour an 8 inch square baking pan. melt butter and 4 oz of white chocolate together in top of double boiler over hot water. when melted remove from heat and add balance of white chocolate. stir to blend well. set aside. beat eggs. add sugar. beat 2-3 minutes. add white chocolate and butter mixture, vanilla and flour. beat just until smooth. add chocolate chunks and mix in by hand -- do not beat. pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. cool on wire rack. cut into squares or bars.","target":"put all ingredients except the chocolate chips into a food processor and blend until extremely smooth. put mixture into a lightly-oiled baking dish and sprinkle with the chocolate chips. bake at 180 degree celsius for 20 minutes. leave to cool completely before cutting into 24 pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"prepare the marinade 2 hours before your ready to grill. mix all the ingredients except chicken in blender until well mixed. if too thick, you can add up to 1 cup of water to thin out. marinate the chicken for 2 hours. lightly oil a medium hot bbq grill and place the chicken on the grill for 6-8 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"preheat oven to 350 degrees. mix granulated sugar, brown sugar, margarine, shortening, vanilla and eggs in large bowl (i use electric beater). stir in flour, cocoa, baking soda and salt (mixture will be very thick). stir in peanut butter chips and nuts. drop dough by rounded tablespoonfuls about 2\" apart on ungreased baking sheets. bake 11-12 minutes minutes or until set. cool slightly on sheets; remove from cookie sheets and finish cooling on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"in a large mixing bowl, beat the first 5 ingredients together using an electric mixer on medium speed until well mixed. stir in crushed cookies. drop batter by rounded teaspoonfuls 2-inches apart on a baking sheet that has been coated with cooking spray. bake in a 350° oven for 8-10 minutes or until light brown around the edges. transfer to wire racks to cool before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"preheat oven to 400 degrees. in a shallow mixing bowl, mix together mustard, peanut butter, honey and mayo. dip each chicken breast into mayo mixture, then coat in crushed potato chips. place on cookie sheet sprayed with non-stick cooking spray. bake at 400 degrees for 10 minutes on each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"preheat oven to 350°f. grease a 9x13-inch pan. mix together the peanut butter and butter. add the the brown sugar and mix well. add the eggs, honey, and vanilla; mix until smooth. in a separate bowl, sift together the flour, baking powder, and ginger. gradually add the dry ingredients to the batter. don't mix too much. fold in the chocolate chips. pour into the pan and bake at 350°f for 30-35 minutes. do not over bake! cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"preheat oven to 375 degrees. beat together eggs, vanilla, and shortening with ½ of cake mix until fluffy. stir in remaining cake mix and peanut butter chips. drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet. bake 10-12 minutes remove from cookie sheets and cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"preheat oven to 350°f grease a 13 -inch round pizza-style pan. in a large bowl, measure margarine and sugars. cream margarine mixture until light and fluffy. beat in egg until well blended. beat in vanilla. gradually add flour, baking soda and salt. fold in chocolate chips and nuts. spread dough to edge of greased pan. bake 15-20 minutes or untl golden brown. cut into wedges when cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream butter and brown sugar until light and fluffy. add peanut butter and eggs. mix well. stir in flour and baking soda and blend well. add peanuts and chips. mix just until blended. drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. bake 9-12 minutes or until golden brown. remove right away from cookie sheet and cool on wire rack.","target":"heat oven to 375ºf. combine shortening, peanut butter, brown sugar, granulated sugar, eggs and vanilla in large bowl; beat with electric mixer until light and fluffy. combine flour, baking soda and salt in medium bowl. mix into shortening mixture at low speed until just blended. stir in peanut butter chips. drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. bake 10 to 12 minutes, or until golden brown. remove to cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil eggs until cooked all the way through, 5 minutes or so. drain water from tuna. add to mixing bowl. chop all ingredients to smaller than bite size. mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. add salt and pepper to taste. *i generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.","target":"break linguine lengthwise into thirds and cook according to package directions; drain. meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, italian seasoning, and salt, mix well. add hot linguine; toss. flake tuna with a fork, then stir tuna and thawed peas into the linguine mixture. gently toss in chopped tomatoes. cover; chill several hours or overnight to blend flavors. serve cold. refrigerate any leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix albacore and mayo together in a separate bowl. in a mixing bowl, add lettuce shredded cheese, black beans. and both dressings mix throughly with tongs. add salad seasoning. top with scoop of tuna. note: i guarantee you will love the dressings. for more products, visit johnnysfinefoods.com.","target":"break linguine lengthwise into thirds and cook according to package directions; drain. meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, italian seasoning, and salt, mix well. add hot linguine; toss. flake tuna with a fork, then stir tuna and thawed peas into the linguine mixture. gently toss in chopped tomatoes. cover; chill several hours or overnight to blend flavors. serve cold. refrigerate any leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: make 3 diagonal cuts, about an inch apart on each side of the fish, in the thickest part. sprinkle inside of fish with garlic salt and lemon pepper. in 1 tblsp of the butter, gently fry shallots and mushrooms until softened. stir in parsley. spoon mixture into cavity of fish and add 2 or 3 slices of lemon. secure opening with small skewers. lightly butter a piece of heavy foil large enough to enclose the fish. put fish in centre and squeeze over juice from the rest of the lemon. bring edges of foil up and fold loosely over fish, enclosing it completely. bbq until fish is tender and flakes when tested with a fork \u0096 30-40 minutes. note: this can also be done in the oven at 350f, for 40 minutes.","target":"on 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. in small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. pour equal amounts over fish. sprinkle with paprika; top with onion slices. wrap foil securely around fish, leaving space for fish to expand. grill 5 to 7 minutes on each side or until fish flakes with fork. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, heat 2 tabelspoons of the olive oil with the garlic over medium heat. when the garlic starts to sizzle, add the tomatoes. season with salt and red pepper. bring to a boil. lower the heat, and simmer for 30 minutes, stirring occasionally. cook pasta according to package directions and drain. heat the remaining oil in a stir-fry skillet over high heat. add the shrimp and scallops. cook, stirring frequently, until the shrimp turns pink. be very careful not to overcook the seafood, as it will become rubbery if overdone. add seafood to the marinara, and stir in parsley. cook for 5 minutes, or until the sauce begins to bubble. serve over pasta, and top with freshly shredded parmesan cheese if desired.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine shells, green onion, garlic and curry powder in medium skillet over med. high heat and cook for 1 minute. blend in cream and wine. increase heat to high and cook, stirring constantly for 5 minutes. remove from heat. discard shells. set sauce aside. season shrimp and scallops with salt, pepper and curry powder. heat butter in saucepan over med. high heat. add shrimp and scallops in batches and cook for 2 minutes. remove shrimp and scallops from pan and set aside. add cream sauce to pan and cook until sauce is thick about 3 minutes. return shrimp and scallops to saucepan. blend in parsley.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth. heat oil in a large skillet. add shrimp, scallops, garlic and salt and cook 2 minutes until almost done. add pepper mixture to pan and cook 2 minutes to combine. spray an 8\" baking pan with cooking spray and pour in shrimp mixture. sprinkle with grated provolone. bake 20 minutes until cheese is melted, remove. heat broiler to hi, add dish and broil 2 minutes to brown. let it stand 10 minutes, serve.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large skillet over medium heat. add onions, and cook for 2 minutes. add garlic. cook for 1 minute more. add shrimp and scallops, and cook for 2- 3 minutes. add wine, basil, pepper flakes, chicken stock, and sugar. simmer about 4 minutes, until shrimp are pink and scallops opaque. add butter, lemon juice, salt and pepper. serve over pasta or rice. sprinkle with parsley and parmesan.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat butter and oil in 6 quart pot on medium heat. add garlic and sauté for 1 minute. add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes. transfer mixture to plate with slotted spoon. in the drippings, sauté the onion until limp- about 5 minutes. stir in rice, broth, water, salt, and 1\/8 tsp of the pepper. bring to a simmer, reduce heat to low, cover and cook 10 minutes. add celery, carrots and tomato, cover and simmer for 5 minutes. lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender. stir in seafood mixture and heat to serving temperature. stir in cheese and remaining pepper.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot of boiling salted water, cook pasta for 10 - 12 minutes, el dente. drain well and leave in pot to keep warm. meanwhile, in a large saucepan, add olive oil, shrimp and scallops. cover and cook for 5 minutes or until scallops are opaque and shrimp are pink. when cooked, remove scallops and shrimp and place on a side plate. in the same saucepan, bring cream and butter just to boil. reduce heat and stir in parmesan cheese, salt, pepper, and nutmeg. add scallops, shrimp and pasta; toss well to coat. transfer mixture to a large bowl and garnish with parsley sprigs.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine the paprika, pepper, salt, chili powder, cayenne pepper, garlic salt, oregano, and thyme. add the shrimp and scallops to the seasoning and coat. melt four tablespoons of butter in a large pan over medium high heat. add the celery and onion and cook until just tender. add the worcestershire, lemon juice, and garlic. saute until mixed and heated through. add seasoned shrimp and scallops and cook until scallops are tender and shrimp is opaque. serve the shrimp and scallops over yellow rice and enjoy!","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat 1 tablespoon butter in a large skillet over medium-high heat. stir in the mushrooms, and cook until golden. with a slotted spoon, remove mushrooms, and set aside. melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. with a slotted spoon, remove shrimp and scallops, and set aside. in a medium bowl, mix together the flour, black pepper, and clam juice. pour clam juice mixture into the skillet, and bring to a boil. reduce heat to medium-low, and simmer until mixture thickens. reduce heat to low, and stir in sour cream. return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. sprinkle with parsley.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring to boil water sufficient to cook noodles when needed. to make the seafood sauce: melt butter and saute garlic for 1 minute over medium heat. add half and half. heat and stir continuously in frying pan until large bubbles form. add shrimp and scallops and continue stirring until shrimp has turned pink. remove from stove and keep warm. cook pasta as directed on package; drain and place in large bowl. pour on sauce and sprinkle with parmesan cheese, salt and pepper and nutmeg. toss to mix and serve.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook broccoli, cut into flowerlets. combine soup, milk, mayonnaise, and sherry, add the spices. warm over medium heat, stirring often. add shrimp and scallops. place broccoli around the edge of a 13 x 9 pan or casserole. sprinkle with the lemon juice. put shrimp mixture in center, but dribble over the broccoli. mix cheese and bread crumbs. sprinkle over top and dot with butter. sprinkle all with paprika. bake at 350 degrees for about 30 minutes. serve with steamed white rice. a great presentation is to press the cooked rice in a ramekin and invert onto a serving plate. then spoon the seafood mixture over and around the mound of rice.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a microwave-safe bowl and add all remaining ingredients except seafood. stir until combined. set aside 1\/2 cup for serving and keep warm. coat grill rack with nonstick spray and prepare coals (for charcoal grill). peel and devein the shrimp, leaving tails attached. thread shrimp and scallops alternately on four metal or soaked wooden skewers. grill, covered, over medium heat for 3-5 minutes each side or until shrimp turn pink and scallops are opaque, basting occasionally with butter mixture. serve with reserved butter mixture.","target":"peel and devein shrimp. drain pineapple chunks. (use imported soy sauce if available for better taste. use domestic if that is all that is available). in medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. add shrimp and scallops. cover; refrigerate 3 hours or overnight. place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: split chicken in half. blend remaining ingredients except butter. place chicken in a zip lock bag and pour the marinade over the chicken halves. exhaust as much air as possible, seal, and set aside for 15 minutes. drain chicken and broil on both sides while basting with the marinade. continue cooking and basting for about 25 minutes or until chicken is cooked. serve with melted butter if desired.","target":"cut chicken in to serving parts if not already in that form. place chicken in shallow baking dish. in small bowl, combine remaining ingredients; pour over chicken. cover, refrigerate 4 hours or overnight, turning occasionally. grill or broil as desired, basting frequently with marinade. refrigerate leftovers"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"in a medium saucepan, cook the onion in the olive oil over medium heat until softened, about 3 minutes. add the chili powder and cumin and cook, stirring, for 1 minute. stir in the vinegar, beer, ketchup, worcestershire sauce, brown sugar, and mustard. add the garlic, tabasco, salt and pepper. bring to a boil, reduce the heat to medium low, and simmer for about 15 minutes, or until the sauce is slightly thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"heat the sesame oil and cook onion (be careful, sesame oil has a low flashpoint and burns easily). add ginger and cook 5 minutes. add remaining ingredients and cook 20 minutes. strain and cook another 20 minutes. this will keep well in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, worcestershire sauce, hot pepper sauce, pepper, garlicand onions in a large mixing bowl. put food in the sauce and let stand at room temperature for up to 2 hours or you can leave in refrigerator overnight. when ready to cook your meat, remove food and place the sauce in a saucepan and cook for 10 minutes or until it thickens. you can use the sauce for basting or serving with cooked food."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"to make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender. add the chili sauce, beer, honey, worcestershire sauce and mustard to the pan, stirring to mix well. bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it. use on your favorite bbq'd meat, sauce can be made ahead and stored in the refrigerator. this recipe should baste about 3-4 pounds of meat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"combine all the ingredients except for oil. bring to a low boil, stirring often. using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally. remove from heat and whisk in oil until blended. store in a sealed container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"in a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. add the remaining ingredients and bring to a low boil. simmer uncovered on low heat for 30 minutes. use immediately or store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"in a medium saucepan, heat the oil over medium heat and add the onion and garlic and saute until tender, about 5 minutes. add the ketchup, 1\/4 cup of the bourbon, vinegar, worcestershire sauce, molasses, mustard, soy sauce, tabasco, black pepper, and cayenne. mix thoroughly. smoke on your smoker for 2 hours or add the liquid smoke and simmer for 20 minutes over low heat on the stovetop. stir in the remaining 1\/4 cup bourbon. use as a basting sauce or as a finishing and table sauce on beef, chicken and pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"in large pot, saute shallot in bacon fat till it turns glassy. with heat on medium, add remaining ingredients. simmer til sauce bubbles. if necessary, add water to thin sauce to your desired consistency. pour up, refrigerate and enjoy! this is excellent on chicken for the grill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"combine tomato sauce, molasses, vinegar, worsestershire sauce, brown sugar, mustard, tobasco, liquid smoke, vanilla extract and 1\/4 teaspoons each of salt and pepper in a non-reactive saucepan and slowly bring to a boil over medium-high heat. reduce heat to medium and let sauce simmer gently until dark, thick, richly flavored and slightly reduced, 6-10 minutes. taste for seasoning, adding more liquid smoke, salt and pepper as needed. let sauce cool to room temperature before serving. keep in a well sealed container in refrigerator for up to several weeks. makes enough for 4 lbs. ribs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"mix together the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce, worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. bring to a boil over medium-high heat. stir in apple, onion, and bell pepper. reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. stir it often. allow to cool, then pour into sterilized glass jars. refrigerate for up to 2 weeks. variation: to make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1\/4 to 1\/2 teaspoon. be careful; a little cayenne goes a long way."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"heat the oil in a pot over medium heat. add the onion and saute for 3 minutes or until softened. add the garlic, chili powder, cumin and coriander and saute for 1 minute longer. add the remaining ingredients and bring to a boil. turn the heat to low and simmer for 20 to 25 minutes or until thickened. season with salt to taste. keeps for 1 month, refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"mix first 5 ingredients in sauce pan. turn burner on low. mix next 5 dry ingredients in a separate bowl, and stir into the wet ingredients a little at a time, to make sure everything is smooth. once it is all mixed together, turn burner to medium and bring to a simmer, stirring occassionally. simmer 15 minutes to meld flavors. mix cornstarch and water, stir into sauce and simmer 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes. add the garlic and simmer for 5 minutes more. add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized. add the vinegar, salt water, mustard, lemon juice, and worcestershire sauce and simmer for 15 minutes. add the ketchup and simmer for 10 minutes. let cool before storing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"preheat the oven to 350°f place the spare ribs on a baking sheet and roast for 25-30 minutes until cooked through. while the ribs are cooking heat the olive oil in a saucepan. add the onion and garlic and fry until fragrant. add the chili, fennel seeds and sugar and cook, stirring often, until sugar melted. add the soy sauce and tomato ketchup. season with salt and freshly ground pepper. bring to the boil and simmer for around 5 minutes. remove from heat and set aside to cool. once the ribs have cooked through, remove them from the oven and brush liberally with half the barbecue sauce, leaving half for later. return the ribs to the oven and cook for a further 10 minutes to glaze the ribs. serve with the remaining barbecue sauce on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"1.) heat oil and onion 10 minutes on medium heat, add garlic 5 minutes more. 2.) add dry ingredients simmer 5 minutes more, add liquid and cover. 3.) simmer 45 minutes on low heat and let cool slightly and blend until smooth. 4.) refrigerate 24 hours before use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small saucepan, cook onion and garlic in margarine until tender. add remaining ingredients; bring to a boil. reduce heat; simmer uncovered 15 to 20 minutes. use as basting sauce for pork, chicken or beef. refrigerate leftovers. microwave: in 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. add onion and garlic. microwave on full power (high) 1 1\/2 to 2 minutes, or until tender. add remaining ingredients; cover with waxed paper. microwave on full power (high) 3 to 5 minutes or until mixture boils. microwave on 2\/3rds power (medium-high) 4 to 5 minutes. to blend flavors. proceed as above.","target":"stir together all ingredients except sugar in a bowl. cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. continue to cook, stirring occasionally with a fork, until sugar is melted into a colored a golden caramel. tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. cool to room temperature. should you feel it needs a little more balance with the sweet add additional lemon juice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"remove fat and membranes from riblets and place on greased broiler pan. cover riblets with tin foil and bake 50 minutes. combine cranberry sauce, hoisin sauce, onion powder, salt, and pepper. brush 1\/2 of the mixture over the pork and bake uncovered for another 10-20 minutes. heat the remaining sauce to boiling, remove from heat, and serve over pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"preheat oven to 325°f. combine flour, paprika, garlic and pepper in large plastic bag. add ribs to bag in batches, if necessary, coating well. arrange ribs in roasting pan (large enough to fit ribs in single layer). bake for 1 1\/2 hours or until ribs are browned. remove from oven and let cool while mixing sauce. combine chili sauce, onion, sugar, vinegar, mustard, hot pepper sauce and worcestershire sauce in medium saucepan. bring to boil over medium-high heat. reduce to low and simmer 15 minutes. while sauce is cooking prepare barbecue. remove sauce from heat and pour over ribs, turning to coat. grill ribs, basting with sauce, for 15 minutes per side or until ribs are done. cut ribs into serving pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"preheat oven to 350 degrees. cut ribs and place in baking dish. add 1\/2 c water, cover and bake 1 hour. remove from oven and drain off liquid and fat. prepare sauce from remaining ingredients. heat in saucepan and pour over ribs. bake 1 1\/2 hours more, basting frequently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"cook onion in hot oil until tender. add remaining ingredients and simmer uncovered for 15 minutes. after the ribs have cooked for 40 minutes, baste them well in sauce and cook 20 minutes longer or until well done. i cook the ribs on the grill in the summer and in the oven in the winter. this sauce is great on any kind of ribs!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"cut spareribs into two-rib sections. combine remaining ingredients and brush outside curve of spareribs with sauce. arrange in single layer, sauce side down, in a shallow baking pan. brush top of the ribs with sauce. cover with aluminum foil and bake at 375f for 45 minutes. remove foil and poru off any excess fat. brush with sauce. continue baking, uncovered about an hour longer, or until ribs are tender, brushing about 4 times with remaining sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"cut ribs into serving pieces; place in a 6-qt. dutch oven. cover with water. bring to a boil. reduce heat to low. cover and cook for 30 minutes; drain. mix soup, ketchup, honey, garlic powder and pepper in a 2-qt. saucepan. bring to a boil. reduce heat to low. cook for 5 minutes. place ribs on lightly greased grill rack over medium-hot coals. grill for 20 minutes or until no longer pink, turning and brushing often with soup mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"roast ribs on rack in roasting pan @ 425f for 30 minutes. draine fat from pan and cut ribs into serving sized pieces. place in 9x13 pan. combine remaining ingredients in sauce pan and boil for 5 minutes pour over ribs and bake uncovered @ 375f for 1 hour - basing occasionally and turning ribs after 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"cut ribs into serving-size pieces. place ribs bone side down on a rack in a shallow roasting pan. bake at 350° for 1 hour; drain. meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir over medium heat until mixture comes to a boil. pour sauce over ribs. bake, uncovered, at 350° for 30-45 minutes longer or until tender, basting occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pan, cook ribs in boiling water 45 to 60 minutes or until tender. meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. grill or broil ribs as desired, turning and basting frequently with sauce. refrigerate leftovers.","target":"stand meaty side of ribs around side of crock-pot slow cooker. pour in beer, barbecue and honey. cover; cook on low 6 to 7 hours or on high 3 to 3 ½ hours. garnish with sesame seeds and chives. cathy\u2019s tip: the ribs will take on additional browning from the crock=pot slow cooker if you stand them up around the side as the recipe directs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: \u2022 dough: mix margarine, flour, powdered sugar. spread on pizza pan (may use 1 roll of refrigerator sugar cookies instead of making dough). bake at 325° for 13 to 15 minutes. watch closely for browning. \u2022 cream topping: mix cream cheese, cool whip and sugar until creamy; spread on cooled crust. \u2022 strawberry topping: wash, drain and slice 1 quart berries and add to glaze. spread on cream topping. \u2022 glaze: combine jello, cornstarch, sugar and water. heat to boiling, stirring constantly until thickened. cool and spread on cream topping. enjoy.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine cream cheese, sugar and vanilla. mash 3\/4 cup of strawberries and add to the cream cheese mixture. combine the cool whip and confectioners sugar and fold into the cream cheese mixture. put into a pie shell and top with the remaining strawberries.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash enough strawberries to measure 1 cup. mix sugar and cornstarch in 2-quart saucepan. gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute; cool. beat cream cheese and lemon peel until smooth; spread into baked and cooled pie crust. fill crust with remaining strawberries. pour cooked strawberry mixture over top. refrigerate about 3 hours or until set. store covered in refrigerator.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse and stem berries. add in sugar, then crush. heat until sugar dissolves completely. add a pinch of salt. strain, and then chill. add lemon juice to berry mixture. fold in the whipped cream, and stiffly beaten egg whites. pour mixture into freezer trays or molding cups. freeze, without stirring.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring sugar, water and cornstarch to a boil over medium heat. cook stirring constantly for 1 minute or until thickened. stir in strawberry gelatin until dissolved. remove from heat; chill 2 hours. arrange strawberries in pastry shell and pour gelatin mixture over. cover and chill 2-4 hours. serve pie with whipped cream if desired.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set baked pie shell aside. mash enough of the berries to make 1 cup full of mashed berries. mix dry sugar and dry cornstarch well. in a medium saucepan,mix sugar and cornstarch mixture with water and berries. cook on medium heat (stirring constantly) till mixture boils and gets thick. then boil for 1 minute stirring constantly. while this mixture is cooling, beat cream cheese till smooth and softened. spread the cream cheese in the bottom of the baked pie shell. put the remaining whole berries in the pie shell over cream cheese. pour the cooked berries over top and refrigerate till cold and set.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: purée strawberries in blender. drain to remove seeds. cook spaghetti according to package. drain and toss with cheese. heat butter and cream in a small saucepan. place pasta in a sealable container, then add strawberries, followed by the butter sauce. serve with additional cheese and garnish with mint, if desired.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sprinkle the powdered sugar over the cooked pie crust. fill pie crust with 2 cups of the largest berries. in a saucepan, crush the remaining 2 cups berries (i use a potato masher). add in sugar and cornstarch; stir to combine. cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear. add in lemon juice; stir. remove pan from heat and cool slightly. pour berry mixture over the berries in the pie crust. cover and refrigerate for 4 hours. before you are ready to serve, prepare whipped cream as follows: add whipping cream to a mixing bowl; whip, using an electric mixer. gradually add in sugar and whip until peaks form. spoon whipped cream over pie wedges if desired.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat yogurt cheese and cool whip until fluffy. add powdered sugar and vanilla beat until light and fluffy. add starch and beat. pies seem to hold better if you use the starch. spoon into pie shells and top with fresh fruit. chill then garnish with powdered sugar and serve.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice strawberries. combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil. stir in strawberries and lemon juice. keep stirring constantly and cook until fudge reaches 234°f (use candy thermometer to monitor temperature). remove from heat and spread in buttered 8 by 10 inch pan. let cool before cutting and serving.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix cream cheese with milk until smooth. spread on baked pie crust with back of teaspoon, until entire pie crust is covered. cut half of the strawberries in half and put in the sauce pan with sugar, cornstarch and water. cook over medium heat until thickened, adding a few drops of red food coloring. place remaining strawberries (whole) in the pie crust and pour cooked berry mixture over whole berries. chill. serve with whipped cream or cool whip.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°. in a large bowl, combine white sugar, 2 tablespoons flour, and strawberries. place strawberry mixture in a buttered 9x13 baking dish. combine the rest of the ingredients until crumbly. scatter over strawberry mixture. bake for 45 minutes. serve warm with vanilla icecream or whipped cream.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bake pie crust for single pie, cool. beat lemon peel and cream cheese together. when crust is cool, spread cream cheese mixture over the crust. mash enough strawberries to measure 1 cup. mix sugar and cornstarch in saucepan. gradually stir in water and mashed strawberries. (you may add red food coloring if you want a deeper red) cook over medium heat until thickened and boils - stirring constantly. boil and stir for one minute. pour over remaining strawberries and gentle stir to ensure all strawberries covered with mixture. pour strawberry mixture over the cream cheese\/pie crust. refrigerate until set.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, sugar, baking powder and soda. beat together egg, buttermilk and vanilla. stir in butter. pour into flour mixture, mixing until smooth. spread batter into a buttered 9\" round cake pan. combine crumb topping ingredients. cover batter with sliced strawberries and sprinkle with crumb topping. bake at 375 for 40-45 minutes. serve warm with whipped cream.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare mashed strawberries. in a two-quart saucepan, mix together sugar and cornstarch. gradually stir in mashed berries and water. cook mashed berry mixture over medium heat, stirring constantly until mixture thickens and comes to a boil. boil mixture about one minute, stirring all the time. remove from heat and cool. soften cream cheese and beat until smooth. spread cream cheese on bottom of pie shell. fill pie shell with whole or halved berries. top with cooked strawberry mixture. chill until set, about four hours or overnight.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in mixer, combine butter, sugar and vanilla. add strawberries, one at a time, until you reach the desired consistency. i wouldn't use frozen strawberries for this recipe. for a smaller cake, the zaar conversion isn't quite right. here is what i do: 10x13 or two layer cake: 2 cups powdered sugar to just under 1\/4 c butter. 9x9 or one layer cake: 1 cup powdered sugar to just under 2 t butter.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: strawberry topping. wash and halve strawberries. whisk together the sugar, cornstarch and salt in a medium saucepan. add the water, lemon juice and red food coloring. cook over medium high heat until the mixture starts to thicken, stirring frequently. add half of the strawberries and cook until mixture is thickened. add remaining strawberries and remove from heat. cool completely before putting on top of cream filling in pie shell. cream filling. while strawberry filling cools, whip the whipping cream. in separate bowl, beat together the cream cheese, powdered sugar, vanilla and salt. fold in the whipped cream and spread in the bottom of the cooled pie shell. once the strawberry filling has cooled, gently put it on top of the cream filling.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put 2 cups whole berries in cooked shell. make sauce of 2 cups crushed berries, water, cornstarch and sugar (or sugar\/honey mix). cook in saucepan over low heat until thick. add butter and stir well until melted. pour over whole berries in shell and refrigerate. top with whipped cream when ready to serve.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: stir together sugar, sprite and cornstarch and bring to a boil, stirring constantly until mixture is thick, about 2 minutes. crush 1\/2 pint of the strawberries and stir into the sprite mixture; add food coloring if desired. slice remaining strawberries and add. spoon into pie shell. refrigerate until set. serve with whipped cream.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: puree strawberries. stir in 1\/2 cup sugar and lemon juice and chill the mixture, covered for 2 hours. in a saucepan, combine the cream, milk and the remaining 1 cup sugar and scald the mixture over medium heat, constantly stirring. in a bowl, beat the egg yolks until they are light and thick. add some of the milk mixture to the yolks, then carefully pour into the custard. cook until it coats the back of a spoon. chill. combine the custard and the strawberry mixture. process strawberry mixture in ice cream machine according to directions.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray 15 x 11 pan with non stick cooking spray. mix together margarine, flour, and sugar. press flour mixture onto pan. bake 10-15 minutes @ 350°f, watching to see crust doesn't brown too much. let cool. cream cream cheese and sugar together. fold in cool whip. spread on crust. clean berries and cut in half. put berries on top of cream cheese layer. cut into squares.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: simmer 1 c berries with water for 30 minutes. blend sugar, cornstarch and 6 tbs water. add to boiling berry mixture. boil 1 minute, stirring constantly. cool. spread cream cheese over the cooled pie crust. fill with berries and then top with cooked berry mixture. chill well and serve with fresh whipped cream or ice cream.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix corn starch, sugar and salt in saucepan. mix to a paste with 3 tbsp water. then boil the cup of water and slowly add to sugar mixture. boil on low heat til the mixture is thick and clear. add lemon juice and food coloring. cool 15 minutes then add sliced strawberries. pour into shell. chill. whip cream and slowly add sugar and spread on pie. refrigerate.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: crush part of berries. add sugar, cornstarch and water. cook on med. heat and stir constantly. cook till boils and thickens. stir in butter. cool. mix in whole berries. put in baked pie crust. top with whipped topping or cool whip, etc. right before serving.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix 7-up, cornstarch and sugar in a saucepan. cook until thick and add strawberries and a few drops of food coloring. mix well. cool mixture in refrigerator for 2 hours. put in baked pie shell or graham cracker crust shell. top with whipped cream and enjoy!","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: crush strawberries; drain and reserve juice. set berries aside. add enough water to reserved juice to measure 3\/4 cup; pour into a saucepan. bring to a boil. in a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. cool completely. stir in crushed strawberries. in a small bowl, beat cream until soft peaks form; fold into berry mixture. return all to the mixing bowl. cover and refrigerate for several hours or overnight. before serving, beat until fluffy.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine cake mix, eggs, sugar, water, canola oil, and 8 oz sour cream. bake in three layers at 350 degrees for 20-25 minutes, or until done. combine powdered sugar and 16 oz sour cream. (do not use mixer.) fold in cool whip, then strawberries. use strawberry mixture as both filling and frosting. store in refrigerator.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small bowl, mash enough strawberries to measure 1 cup. in 2-quart saucepan, mix sugar and cornstarch. gradually stir in 1\/2 cup water and mashed strawberries. cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute; cool. in medium bowl, beat cream cheese until smooth. spread evenly in pie crust. top with remaining strawberries. pour cooked strawberry mixture over top. refrigerate until set, about 3 hours. store in refrigerator.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a saucepan combine sugar, water and cornstarch. cook on medium heat until thick. add gelatin, remove from heat. stir well until fully dissolved. cool slightly and add strawberries. pour into prepared pie shell. refrigerate until chilled through. serve with whipped cream.(optional).","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: select about 1 cup of choicest berries and set aside for garnish. crush remaining berries with water. mix together sugar and cornstarch; add to crushed berries. place mixture in double boiler (not aluminum) and cook until clear and thick, about 15-20 minutes. set aside to cool. add salt and butter. spread cream cheese in bottom of pie shell. slice and add half the berries that were set aside for garnish. pour cooled strawberry mixture over them in shell. arrange the remaining whole berries on top and chill. just before serving, garnish with whipped cream flavored with powdered sugar and vanilla.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for the crust: preheat oven to 350 degrees. in a medium mixing bowl stir together graham cracker crumbs, butter, and sugar. press mixture into bottom and sides of a 9 inch pie plate. bake for 10 minutes. cool completley before filling. for filling: in a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. using a potato masher, gently mash strawberries. bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. remove from heat and let cool slightly. stir in remaining strawberries. pour into cooled pie crust. chill pie until set, at least 4 hours. spread some whipped cream over pie leaving a 1 inch boarder around edge.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: crush 1 cup strawberries - put in saucepan. add sugar, cornstarch and combine. cook over medium heat until thick and clear, stir to keep from burning, approximately 20-30 minutes; add lemon juice. allow to cool for a few minutes. place the remaining berries, standing up, in cooked pie shell. pour the cooked mixture over the raw berries. refrigerate for 2-3 hours. serve with whipped cream.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl, combine the strawberries with the lemon juice and 1\/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juice for 2 hours. in a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed. stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. turn the machine on, pour mixture into freezer bowl through the ingredient spout and let mix until thickened, about 25 - 30 minutes. add the sliced strawberries during the last 5 minutes of freezing. optional - allow to ripen in the refrigerator for 2 hours.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small saucepan, cook jelly with cassis over medium heat, stirring until jelly melts, about 1 minute. arrange strawberries pointed ends up close together in pie shell. brush berries with glaze. refrigerate until glaze begins to set, at least 15 minutes or up to 4 hours. cut into slices and serve topped with whipped cream.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place 1 quart of the fresh whole strawberries into the baked pie crust. mash the remaining quart of berries. mix the sugar and cornstarch together and add it to the mashed berries. bring the mixture to a boil over medium to medium high heat, stirring constantly. cook until the mixture thickens and clears. cool mixture slightly. pour mixture over the strawberries in the pie crust. chill several hours. top with whipped cream and serve.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash the rhubarb. do not peel. mash and drain the strawberries and remove the hulls. cream the butter until soft and add beaten eggs. stir until smooth. combine the sugar and the cornstarch and add to the butter\/egg mixture and mix well. put fruits together in the pastry lined pie pan and pour egg mixture over the fruit. adjust crisscross pastry strips for the top. moisten the rim with cold water. bake at 450 for 10 minutes and then turn down the heat to 325 and bake until filling has thickened and the top is nicely browned, about 25 to 30 minutes. cool completely before serving. serve soon after making when flavor is best.","target":"in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine some of flour, yeast, salt, dough enhancer. combine water, oil, honey. add to dry. mix until well distributed. let rest for 15-20 minutes til double. add the rest of flour. mix using mixer until (it cleans the sides of bowl). add more flour, if needed. knead until soft and smooth. about 10-15 minutes. on floured surface, shape into 3 (7 1\/2\" loaf) place in greased loaf. cover, let rise until double. bake at 350° for 30-35 minutes. i made them in rolls, baked for around 10-15 minutes depending on size.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in warm water. combine butter, molasses, honey and salt and mix well. add yeast mix and gradually add the flours. knead until smooth. place in an oiled bowl and let rise until double (about 2 hours). punch down and let the dough rest for about 5 minutes. divide the dough in half and shape into loaves. place the loaves in greased pans and let rise for about 1 hour. bake at 375 degrees for 35-40 minutes.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix milk, butter, sugar, honey and salt in a sauce pan and heat until the butter melts. remove from heat and cool to luke-warm. mix yeast and warm water and set aside. mix yeast, butter mixture, and half of the flour together with an electric mixer for 2 minutes. add remaining flour, or enough to make the dough soft. knead until smooth and satiny, about 10 minutes. let rise, punch it down and divide into four greased loaf pans. bake at 375 degrees for 45 minutes.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the dry ingredients, reserving some of the sesame seeds to sprinkle over the loaf. combine the buttermilk, honey and peanut butter. add to the dry ingredients and mix thoroughly. barbecue: spoon the mixture into a greased 9 inch foil tart pan and sprinkle the reserved sesame seeds over. invert another foil pan over the first and fasten with wet wooden clothes pegs. barbecue on a grid over moderate coals for 45 minutes, turning frequently. bake: bake in a greased loaf tin at 375°f for 1+ 1\/4 hours, or alternatively microwave at 70% power for 12 minutes. variation: substitute crushed wheat or whole wheat flour for half of the nutty wheat.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix yeast and warm water and set aside. pour hot water over shortening, sugar and salt. mix dry milk with 1 cup whole wheat flour, add hot water mixture and 1 cup cold water, then add yeast mixture. add 6-7 cups of whole wheat flour. knead until smooth and elastic and let rise almost double--then time as follows: let rise 40 minuets- punch down; 20 minuets - punch down; 20 minuets punch down. shape in 3 loaves and place in 3 small greased bread pans. allow to rise until double in bulk. bake at 375°f for 40-45 minutes.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, salt and melted shortening into the very warm milk. stir until dissolved and cool. dissolve dry yeast in lukewarm water and add to cooled shortening mixture. stir in half of the flour and beat until smooth. gradually add remaining flour, mixing well to form soft dough. knead on lightly floured board until smooth. place in greased bowl and brush with additional shortening, covering with towel and let rise in a warm place until double in volume. divide dough into two equal portions and place in two greased bread loaf pans, brushing with shortening or butter. cover and let rise until double, as above. bake in preheated 350ºf. oven for about 1 hour or until done.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix for 10-12 minutes in heavy duty mixer, or turn out onto oiled counter and knead for 15 minutes. preheat oven to 150' (warm setting). when it is preheated, turn it off. put dough onto oiled counter, separate into 4 equal parts. roll dough into loaves, as if your rolling up a sleeping bag, and put into greased bread pans, seam side down. put pans in oven (make sure it's warm, but turned off). let rise for 30-40 minutes, then turn oven to 350', and bake for 20-25 minutes.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in lukewarm water. combine butter, molasses, honey, and salt in a large bowl. mix well. add yeast mixture. stir. slowly add flours, flax and vital gluten while mixing. turn onto lightly floured surface and knead until smooth and elastic. place in a lightly oiled bowl and let rise until doubled, about an hour. punch down to remove most of the volume. let rest a few minutes. knead just to get dough back into a ball-shape and cut in half. shape both halves into loaves and place in greased pans. let rise one hour. bake at 375 degrees for 35-40 minutes.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve yeast in warm water. add buttermilk, all purpose flour, 1 cup whole wheat flour, shortening, sugar, baking powder, salt, and mix well. add remaining whole wheat flour and mix well. dough should be soft and slightly sticky. turn dough out onto well floured surface and knead 5 minute. roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. press down ends of roll to seal, and tuck ends under roll. place roll in greased loaf pan, seam side down and cover with damp cloth. let rise 1 hr, or until doubled. heat oven to 425f and bake approx 35 minute loaves should be golden brown and sound hollow when tapped.","target":"dissolve yeast in 1 cup warm water. mix yeast, starter, honey, salt and shortening with 3 cups flour. add more flour as needed to make a stiff dough. knead 150 strokes on a floured surface and place in a greased bowl. cover and let rise 1 to 1 1\/2 hours until doubled in size. punch down, let double again. punch down and roll into tight loaf. grease and place in bread pan. let double in pan and bake at 400 degrees f. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pot, brown ground beef. drain fat. add tomato juice, onions, potatoes, carrots and salt. cover and simmer until vegetables are tender (about 20 minutes). in a saucepan, melt butter. stir in flour. add milk slowly, stirring with a whisk. cook, stirring constantly, until sauce thickens. stir white sauce into first mixture. serve.","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown the hamburger and onion together in a dutch oven or large pot, until the onion is clear. drain the fat. add the remaining ingredients, while stirring occasionally, bring to a boil. reduce heat and simmer 10 minutes, stirring occasionally or until carrot is cooked. serve and savor!","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350. grease 15x10 inch cookie sheet with edges. in a skillet cook ground beef till pea size and brown and drain. in a large bowl mix remaining ingredients and spread in the prepared pan, including hamburger. bake 20 minutes to 25 minutes or until golden brown,and toothpick comes out clean. cool 5 minutes cut into any size square desired and dip into your favorite sauce. children love the original ketchup. serve warm. these freeze very well and thaw in the microwave quickly.","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel potato and cut into cubes. put into large saucepan and add water to cover with a bit of salt. put over high heat. cook corn according to package instructions. peel and dice onion and garlic. cook onion in large saucepan with a little butter. cook over medium heat until it starts to brown. add beef and turn burner to medium-high. after meat begins to brown turn beef and break into bite size pieces, turn burner down to medium-low, making sure meat is no longer pink but make sure not to burn. mash potatos with butter, milk, salt and pepper. serve on a plate with all ingredients mixed together, making the stew. enjoy!","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat grill or light charcoal. prepare hamburger meat by combining ground meat worcestershire sauce salt pepper and crumbled quick oats. make into 3 patties. place patties on grill until cooked through 7 minutes flip after 4 minutes. toast buns with cheese. assemble, add tomatoes, onion, 2 pickles and mustard. serve with cold beer.","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in sauce pan cook beef till browned; drain fat. sprinkle with 1\/4 salt and dash pepper. add tomato sauce, carrot, mushrooms, onion, olives, and sugar. stir in water and wine. cover; simmer for 30 minutes or till carrot is tender, stirring occasionally. sprinkle individual servings with grated parmesan cheese.","target":"in skillet, brown hamburger adn drain thoroughly. add onion, carrots, celery and cabbage. combine tomato paste, worcestershire sauce and beef stock\/bouillon. add to crock pot, with hamburger an stir to blend. cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. note: this is an updated version of an old chuckwagon recipe. they would use finely diced beef and the vegetables and let them cook all day at roundup time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. peel and cut potatoes into quarters, place in boiling water till soft, about 20 minutes. brown ground beef in skillet, drain, return to skillet. add 1 can of gravy to ground beef, heat up again. when potatoes are done, drain and place in large mixing bowl. add butter, milk, salt and pepper to potatoes. beat on low speed for about 3-5 minutes. in a deep (not too wide) baking dish, add ground beef. on top of that, add the corn, on top of that, add the mashed potatoes. do not cover. place in preheated oven for 15-20 minutes. serve with biscuits and salad.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook meat and onions in 1\/4 cup bouillon until well done. drain and season. place mixture in an 8 by 11 inch baking pan, cover with layer of carrots and peas. prepare two cups medium thick gravy using above liquid and adding more bouillon to flavor (if needed). pour hot gravy over meat and vegetables. mash potatoes, seasoning with a little milk, salt, and pepper. spread potatoes over meat mixture and dot the top with butter. bake 1 hour in a preheated 300 degree oven.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: if using leftovers just bring to room temp-. if using ground beef, brown in microwave or skillet, drain. add vegetables and gravy in 2 quart baking dish. cover w\/mashed potatoes, add cheese and dot w\/butter, salt and pepper. bake uncovered at 350 for 30 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet brown ground beef with onion, garlic salt, and worcestershire. in a bowl combine soup and corn, then add the ground beef mixture and stir thoroughly. spread the mixture on the bottom of a 9x12-inch glass baking dish. prepare mashed potatoes and layer on top of meat mixture. bake at 375°f for 45 minutes. take out of oven, then cover with the cheese slices and place back in oven for an additional 15 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for topping. place potatoes in large saucepan, bring to a boil then simmer partially covered 20 minutes till soft to fork. drain well. add milk, mash till fluffy. keep warm. for filling. heat oil in large skillet over medium heat add onions to softed. add carrots and garlic saute 2 minute. add beef and thyme brown till no longer pink. add broth and simmer 1 hours. add cornstarch mixed ith cold water add to meat filling and cook 5 minute. till thickened. place meat mixture in buttered ovenproof casserol dish. spread potatoes on top. score topping. bake in preheated 350f oven 30 to 40 minutes and filling is hot.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel potatoes and boil until cooked, mash with milk and butter or margarine until you get desired consistency set aside. brown ground beef drain reserving about 1tsbp of fat and place beef in a casserole dish. saute onion in fat until clear and edges turn light brown. add the beef veggies and soup and mix well until mixture is warm. put back in casserole dish cover with mashed potatoes. then put about 1-2tsp of butter or margarine on top of the potatoes. place in an oven preheated at 350 degrees. cook until hot in center turn the oven to broil for about 2 minutes until the top gets golden and crispy. remove from oven and let stand 10-15 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and cut potatoes. steam until tender. mash with milk and butter. in separate pan, brown meat and drain off fat. add onion soup mix and mushroom soup. spoon into 2-quart casserole dish. spread evenly and top with mushrooms. top with mashed potatoes and then add cheese to top. spread cheese and put into 350 degree oven for 30 minutes. goes well with garlic green beans.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. peel and dice potatoes and cook in boiling salted water until tender. in a large skillet, brown beef, onions and garlic. drain fat if necessary. add carrots, salt and pepper. in small pan whisk butter and flour together to make a roux. add beef broth and cook until thickened. add the gravy to the beef mixture. transfer to a greased casserole dish. when potatoes are tender, drain and mash with butter, sour cream, milk, salt and pepper. spread potatoes on top of beef mixture and bake until potatoes are golden on top, 15-20 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and quarter the potatoes. place in pan, cover with water and boil until cooked all the way, about 45 minutes. brown ground beef with the chopped onion. and drain. drain potatoes and mash. mix in butter, sour cream, salt, pepper, and garlic powder. put ground beef and onion in 13x9 pan. mix in all 3 cans of corn. and top with the mashed potatoes. sprinkle paprika over the top. bake in 350 degree oven until bubbly, about 20 to 30 minutes. turn on broil and brown the top for just a few minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook potatoes in enough salted water to cover them. drain, cool and peel. mash in large bowl with butter, milk and season to taste with salt and pepper. set aside. sauté beef until browned, stirring to keep meat crumbly. season to taste with salt and pepper. add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. stir to mix. add peas and cook about 5 minutes. turn mixture into casserole. spread potatoes evenly over meat. bake at 400°f for 40 minutes until top is crispy brown.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pierce potato and microwave on high 5 minutes. cut in half and scoop out the potato. using a fork mash with butter and milk. in a 9 x 5 glass dish, stir beef with ketchup. microwave on high uncovered 1 minute. stir and break up any lumps. continue microwaving for 1 more minute. finely chop corn or vegetables (or leave whole. stir into the meat. smooth into an even layer. top with potatoes, covering meat evenly. microwave, uncovered, 2 minutes. for a golden potato top, slide casserole under a preheated broiler for 1-2 minutes. watch to present browning. cook to lukewarm before serving. serve with a salad for a quick and tasty meal in a hurry.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook ground beef in frying pan until brown. add onion, carrots, celery, garlic, salt, pepper and nutmeg. lower heat and cook for 10 minutes or until vegetables are wilted. add beef broth and bring to a boil. stir in enough of the butter\/flour roux to make a thick gravy to bind the filling. pour into large shallow baking pan and cool. the filling should be about 1-1\/2 inches deep. cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. bake at 325°f for 35-40 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 3 quart pan, cook turkey and onion over medium heat until meat is no longer pink; drain. stir in the mixed vegetables, gravy, 1 teaspoon salt, sage, thyme, rosemary and pepper. transfer to 8\"x8\" pans coated with nonstick cooking spray. prepare the instant potatoes with water, milk, butter and remaining salt. spread over meat mixture. store in the refrigerator for no longer than one day (or freeze). to freeze it: cool completely and place each pan in it's own labeled 1 gallon freezer bag. freeze. if frozen, thaw pan overnight in refrigerator. bake, uncovered, at 375° for 40 minutes or until heated through.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown ground beef with the diced onion, drain,and cover the bottom of a 2.75 quart caserole. sautee mushrooms with pressed garlic and 1 tablespoons butter. combine mushrooms,vegitables,and gravy and heat to a boil, stiring constantly. pour gravy mixture over ground beef and spread evenly. spread 1\/2 cup pepper jack cheece over gravy mixture and cover with the mashed potatoes. \"hopefully fresh, not instant\". sprinkle the last of the pepper jack cheese over the potatoes then the crumbled cheddar. dot the top with the rest of the butter and sprinkle with salt and pepper. bake at 350 for about 45 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. brown ground turkey. add tomato paste and veggies. simmer til veggies are cooked. make mashed potatoes(using milk and pepper to taste). put meat mixture in the bottom of oven safe dish layer potatoes on top sprinkle cheese bake 15-20 minutes.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover potatoes and garlic with water in large saucepan. bring to a boil on high heat. reduce heat to low; simmer 20 minute or until potatoes are very tender. drain; return to saucepan with sour cream. mash to desired consistency. stir in 1\/4 cup of cheddar cheese. preheat oven to 375°f brown meat in large nonstick skillet. stir in flour; cook 1 minute add vegetables, broth, and ketchup; continue cooking 5 minute. spoon meat mixture into 8-inch square baking dish. cover with mashed potatoes. bake 18 min.; sprinkle with remaining 1\/4 cup cheddar cheese. bake an additional 2 minute or until heated through and cheese is melted.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook potatoes. mash add 1 tbsp butter. whip in 1\/2 cup milk. cook hamburger till done add spices to taste. put cooked hamburger in bottom of casserole dish. put 1 540 ml can of corn evenly over hamburger. put mashed potatoes evenly over corn. bake 375°f till potatoes lightly brown. take out of oven and enjoy.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cook ground beef over medium-high heat. add minced onion and continue to cook until meat is fully browned and onion is soft. add tomato sauce and worcestershire sauce and mix in frozen vegetables. add salt and pepper to taste. cook and mash potatoes, adding butter, sour cream and milk. salt and pepper to taste. put meat mixture into 11 x 7 casserole dish. spread potatoes over the mixture. bake for 35 to 40 minutes or until meat is bubbly and potatoes are starting to brown on top.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and cube potatoes and set into a pot of water and bring to a boil. cook them until a fork slides in the potatoes easily. in a large non-stick pan brown the meat and salt to taste. drain the meat of excess fat. add the 3 cans of soup and drained can of corn to the meat(drained can of peas optional). set over med to med\/high heat and stir occasionally until the juices thicken extra thick. remove and drain the potatoes when they are ready. add the butter and milk. mash to remove any potato chunks and use your hand mixer to mix well while salting to your taste. remove the meat\/soup mix and place into a dish. top the mix with the prepared potatoes. sprinkle w\/paprika as a decoration.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil potatoes and mash or whip with butter, salt and milk. brown beef with onion and drain. mix soup and gravy with the meat. put meat mixture in the bottom of 13 x 9 casserole dish. drain the corn, green beans and rotel. layer the corn, then the green beans and then rotel. top the entire casserole with the mashed potatoes. bake at 350°f for 25 to 30 minutes. put grated cheese on top and put back in long enough to melt the cheese.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel,dice and boil 5 potatoes for mashing. sauté onion and garlic in 2 t. butter in casserole pan. add: dijon mustard, dried thyme, dried basil, salt and pepper. add: tomatoes, green beans, carrots, and cannellini beans. mix together. drain then mash potatoes with milk and 1 t. butter. spread mashed potatoes over top of mixture. top with grated cheddar cheese. bake 25 minutes at 350.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash. mix in butter and 1\/4 cup shredded cheese. season with salt and pepper to taste; set aside. preheat oven to 375°f. in a large frying pan add ground beef, season with salt and pepper and cook until well browned. pour off excess fat, then stir in flour and cook 1 minute. add corn, peas, ketchup and beef broth. bring to a boil, reduce heat and simmer for 8 minutes. spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. top with the mashed potato mixture and sprinkle with remaining shredded cheese. bake for 20 minutes, or until golden brown.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover potatoes and garlic with water in a large saucepan. bring to boil on high heat. reduce heat to low, simmer 20 minutes or until potatoes are very tender. drain, return to saucepan. place cottage cheese in a food processor and process until smooth and thick. add to potatoes and mash to desired consistency. stir in 1\/4 cup cheddar cheese. preheat over to 375 degrees. brown meat in large skillet. stir in flour and cook 1 minute. add vegetables, broth and ketchup. continue to cook 5 minutes. spoon mixture into an 8 inch baking dish. cover with mashed potatoes and top with remaining 1\/4 cup cheddar cheese. bake 20 minutes or until heated through and cheese is melted.","target":"in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings. crumble bacon and set aside. in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. in small bowl beat together eggs and milk; pour over potato mixture. cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. sprinkle crumbled bacon atop. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream together sugar and butter or margarine. beat in eggs. stir together flour, and spices; add to creamed mixture alternately with butter\/sour milk, beating til well blended after each addition. fold in blackberry jam or preserves and nuts leaving swirls of jam. (do not overmix) turn into greased and lightly floured 9 x 9 x 2-inch baking pan. bake at 350 degree f. oven 25 minutes or until done. cool completely. frost with carmel icing. carmel icing: in small saucepan, melt butter or margarine; stir in brown sugar. cook stirring constantly, til mixture bubbles; remove from heat. cool 5 minutes. stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.","target":"grease and flour 2 (9-inch) round cake pans. prepare cake mix according to package directions using 1 cup water, 1\/4 cup oil, 3 eggs and 1 pkg (4-serving size) jell-o french vanilla flavor instant pudding and pie filling. place one baked layer on plate. spread 1\/3 cup seedless raspberry jam to within 1 inch of edge. top with second layer. spread 1 can creamy supreme vanilla frosting over sides of cake, bringing frosting just over top edge. top with 1\/2 cup seedless raspberry jam; spread evenly. garnish with fresh raspberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix water with 1 cup bran. sift flour with baking soda. in a large bowl, beat butter until creamy. add sugar 1\/2 cup at a time, beating after each addition. blend in eggs, one at a time, beating well after each addition. scrape sides of bowl often. stir in flour mixture 1\/2 cup at a time, alternating with butter\/sour milk, added 1\/2 cup at a time also. stir in soaked bran and the remaining bran cereal. cover and store in refrigerator at least 6 hours before baking. to bake muffins, heat oven to 400 degrees f. grease 2 1\/2-inch muffin cups. stir batter gently. fill each muffin cup with about 1\/4 c batter. bake about 20 minutes, or until nicely browned. remove from pan and serve hot with butter.","target":"preheat oven to 375 degrees f (190 degrees c). grease muffin cups or line with paper muffin liners. mix together wheat bran and buttermilk; let stand for 10 minutes. beat together oil, egg, sugar and vanilla and add to buttermilk\/bran mixture. sift together flour, baking soda, baking powder and salt. stir flour mixture into buttermilk mixture, until just blended. fold in raisins and spoon batter into prepared muffin tins. bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. cool and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix water with 1 cup bran. sift flour with baking soda. in a large bowl, beat butter until creamy. add sugar 1\/2 cup at a time, beating after each addition. blend in eggs, one at a time, beating well after each addition. scrape sides of bowl often. stir in flour mixture 1\/2 cup at a time, alternating with butter\/sour milk, added 1\/2 cup at a time also. stir in soaked bran and the remaining bran cereal. cover and store in refrigerator at least 6 hours before baking. to bake muffins, heat oven to 400 degrees f. grease 2 1\/2-inch muffin cups. stir batter gently. fill each muffin cup with about 1\/4 c batter. bake about 20 minutes, or until nicely browned. remove from pan and serve hot with butter.","target":"combine the first 6 ingredients in a large bowl. combine oil, egg and yoghurt\/sourmilk in a separate bowl:. add the liquid mixture to the first mixture using muffin mixing technique. add raisins by stirring in gently. put 1\/4 cup of the muffin mixture into muffin tins and bake at bake at 400 degrees f for 20 minutes. cool on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. grease muffin pans. combine flour, pecans, and brown sugar in mixing bowl; set aside. in another bowl, beat egg; stir in milk, butter, and vanilla. add liquid ingredients all at once to flour mixture. stir only until flour is moistened. fill muffin cups 2\/3 full. bake about 15 minutes or until golden brown. serve warm with butter or jam and enjoy!","target":"in a bowl, mix together the first 5 ingredients. in a second bowl, mix together eggs, oil, and vanilla. make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened. fold in the pears and pecans. fill paper lined muffin cups two-third full. bake at 350 degrees for 25-30 minutes or until test done. cool for 5 minutes before removing from pan to wire rack to complete cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease 12 2 1\/2-inch muffin cups. heat oven to 425°f. sift flour, baking powder, sugar and salt into medium-sized bowl. add cornmeal and stir to mix well. in small bowl, beat eggs with fork. add milk and oil. add all at once to dry ingredients. stir mixture only until dry ingredients are moistened. batter will be lumpy. drop batter from a tablespoon into the prepared muffin cups, filling each cup 1\/2 to 2\/3rds full. bake 15 to 20 minutes, or until golden brown. remove and serve hot with butter, bacon and eggs.","target":"mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease 12 2 1\/2-inch muffin cups. heat oven to 425°f. sift flour, baking powder, sugar and salt into medium-sized bowl. add cornmeal and stir to mix well. in small bowl, beat eggs with fork. add milk and oil. add all at once to dry ingredients. stir mixture only until dry ingredients are moistened. batter will be lumpy. drop batter from a tablespoon into the prepared muffin cups, filling each cup 1\/2 to 2\/3rds full. bake 15 to 20 minutes, or until golden brown. remove and serve hot with butter, bacon and eggs.","target":"preheat oven to 400°. combine 1\/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl. stir in pear, and make a well in center of mixture. combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk. add to flour mixture, stirring just until moist. spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1\/2 cup oats evenly over batter. bake at 400° for 18 minutes or until done. remove from pans immediately, and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon into mixing bowl; add white and brown sugar; stir in pecans. combine egg, oil and milk and vanilla in small bowl; blend well. add all at once to dry ingredients, stirring just enough to moisten; batter will be thick. spoon batter into 12 greased 2 1\/2-inch muffin-pan cups or 6- 3 1\/2 muffin cups. bake in 375°f oven about 20 minutes for 12 muffins or about 30 minutes for 6 -3 1\/2 inch muffin cups or until tester comes out clean.","target":"heat oven to 375º f. generously grease muffin pan or line with paper baking cups. in large bowl combine all-purpose flour, soy flour, sugar, baking powder, salt and cinnamon; set aside. in medium bowl, combine eggs, applesauce and oil. stir liquids into flour mixture just until dry ingredients are moistened. gently, but quickly, stir in cinnamon candies. fill muffin cups 2\/3 to 3\/4-full. bake 20 minutes or until toothpick inserted in center comes out clean. cool on wire rack 5 minutes; remove muffins from pan to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon into mixing bowl; add white and brown sugar; stir in pecans. combine egg, oil and milk and vanilla in small bowl; blend well. add all at once to dry ingredients, stirring just enough to moisten; batter will be thick. spoon batter into 12 greased 2 1\/2-inch muffin-pan cups or 6- 3 1\/2 muffin cups. bake in 375°f oven about 20 minutes for 12 muffins or about 30 minutes for 6 -3 1\/2 inch muffin cups or until tester comes out clean.","target":"beat sugar and margarine until fluffy. beat in egg, pineapple juice and orange peel. combine remaining ingredients and stir into juice mixture just until moistened. spoon batter into muffin cups coated with non-stick spray. bake at 375 degrees about 15 minutes or until toothpick inserted into center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. add dry ingredients all at once, stirring just enough to moisten. spoon batter into grease 3-inch muffin-pan cups, filling 2\/3rds full. sprinkle with crumb topping. bake in 400 degree f. oven 18 to 20 minutes or until golden brown. serve hot with homemade jelly or jam. crumb topping: combine 1\/2 c brown sugar (packed), 1 t unbleached flour, 1\/4 t pumpkin pie spice and 2 t butter or regular margarine in bowl. mix until crumbly.","target":"lightly coat 12 2 1\/2 inch muffin cups with cooking spray, set aside. combine oats, grape nuts, whole wheat flour, baking powder, baking soda, and salt in bowl. in separate bowl, combine egg, applesauce, milk, honey, and oil. add mixture to dry ingredients. fold in craisins and walnuts. divide evenly among the 12 muffin cups, bake in a 375 degree oven for 16 to 18 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"mix flour and spices in small bowl. in large bolw,mix sugars,eggs and oil. add pumpkin, orange juice and zest,beat until well blended. stir in dry ingredients just until moistened. fill paper lined muffin cups 2\/3 full. sprinkle each muffin with 1 tsp nuts. bake 20-23 minutes at 350 degrees. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"heat oven to 375*f. grease and flour muffin tins, or use paper liners. in large mixing bowl, mix together all ingredients except nuts, blend until just combined. do not over mix. stir in nuts. fill prepared muffin tins three fourths full. bake for 18 to20 minutes, or until muffins test done. cool in pan or on a wire rack. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350°f. mix all ingredients except powdered sugar into bowl. fill muffin cups about 3\/4 the way full. bake for about 25 minutes (until a toothpick comes out clean). muffins will still be moist when done. allow muffins to cool slightly and then move to rack or wax paper and dust powdered sugar generously over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"in a small glass bowl, combine raisins, orange juice and rum. cover and refrigerate for at least an hour to plump the raisins. preheat oven to 375 degrees. grease and flour muffin tin. in a medium-size bowl, combine flour, baking powder, baking soda, salt, cinnamon, and allspice. set aside. in a large bowl, combine beaten eggs, sugar, oil, and pumpkin. add dry ingredients to the egg mixture and stir just until moistened. drain off 1\/4 cup of the liquid from the plumped raisins (and maybe save it for the chef to enjoy!), and fold in remaining raisin mixture into the batter. fill muffin cups full, and bake for 18-20 minutes, or until done. remove muffins from tin and cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"in beater bowl beat eggs slightly. add the sugar, oil and pumpkin and beat thoroughly. measure and sift flour, cinnamon, baking soda, baking powder and salt. mix into the creamed mixture. blend until smooth and stir in raisins. bake at 400*f for about 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"combine eggs, sugar, oil and pumpkin, mix well. combine flour, spice, soda, and salt in a bowl. make a well in the center and pour pumpkin mixture into well. stir just until dry ingredients are moist. stir in cranberries. spoon into greased muffin pans. bake at 350 degrees for about 30 minutes. i start checking for doneness around 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 400 degrees. grease muffin tins or line with paper cups. in a large bowl combine flour, baking poweder, salt, cinnamon, ginger and nutmeg. in another bowl, whisk together eggs, brown sugar, molassas, oil and pumpkin. add to flour mixture and mix with spoon until flour just disappears. spoon into muffin cups and bake 20 to 25 minutes, until tester comes out clean. makes 10-12."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350°f. combine sugar, oil, eggs, pumpkin and water. sift together dry ingredients. gradually add dry ingredients to the wet ingredients. bake til a tooth pick inserted comes out dry. this recipe can be used to make pumpkin muffins or loaves of pumpkin bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"in large bowl, combine baking mix, wheat germ, sugar, cinnamon, and raisins. set aside. in medium bowl with fork, combine pumpkin and eggs. add liquid ingredients to dry ingredients. stir til moist. spoon batter into 24 greased or paper cups. sprinkle streusel over batter. bake at 400 for 14-16 min or til toothpick comes out clean. cool 5 minutes. remove from pans. cool on wire rack. to make streusel, use pastry blender or 2 knives to cut in 2 t margarine until mix is crumbly. sprinkle over muffins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350°f spray 18 muffin tin openings with non stick cooking spray. combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside. in bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended. add set-aside dry ingredients and mix well. by hand, stir in walnuts and raisins. pour batter evenly into prepared muffin tin openings. bake 20-23 minutes. cool in pan 15 minutes. remove from pan and cool completely. for orange glaze:. combine confectioner's sugar, orange peel, and orange juice in small bowl. stir with spoon to blend. spoon glaze over top of cooled muffins, letting excess glaze run down sides. sprinkle with additional nuts before glaze hardens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350º f. combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl. stir together flour, baking soda, salt, baking powder, and spices in a separate bowl. add dry ingredients to wet, and stir to blend. place batter 3\/4 to top of non-stick or lightly oiled muffin tins. you may also use cupcake cups. bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. remove from pan right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"combine flour, pumpkin pie spice, baking powder, soda, and salt in a large mixing bowl. combine remaining ingredients in a medium mixing bowl; stir well. add to dry ingredients; stir just until dry ingredients are moistened. spoon batter into paper-lined muffin cups, filling two-thirds full. bake at 400 degrees f. for 18 to 20 minutes. serve muffins hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"put oven rack in middle position and preheat oven toe 350°f; put liners in muffin cups. whisk together flour and baking powder in a small bowl. whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. stir together cinnamon and remaining 1 tablespoon sugar in another bowl. divide batter among muffin cups (each should be about 3\/4 full), then sprinkle tops with cinnamon-sugar mixture. bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"mix dry ingredients together, also mix wet ingredients in another bowl, add dry to wet ingredients. preheat oven to 350°f degrees. grease pan with vegetable oil or butter and sprinkle lightly with flour. scoop pumpkin with a ice cream scoop in muffin tins. bake at 350°f for 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 375 degrees f (190 degrees c). grease muffin cups or line with paper muffin liners. mix together wheat bran and buttermilk; let stand for 10 minutes. beat together oil, egg, sugar and vanilla and add to buttermilk\/bran mixture. sift together flour, baking soda, baking powder and salt. stir flour mixture into buttermilk mixture, until just blended. fold in raisins and spoon batter into prepared muffin tins. bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. cool and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"combine the first 6 ingredients in a large bowl. combine oil, egg and yoghurt\/sourmilk in a separate bowl:. add the liquid mixture to the first mixture using muffin mixing technique. add raisins by stirring in gently. put 1\/4 cup of the muffin mixture into muffin tins and bake at bake at 400 degrees f for 20 minutes. cool on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350°f. combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl. stir together flour, baking soda, salt, baking powder, and spices in a separate bowl. add dry ingredients to wet, and stir to blend. place batter 3\/4 to top of non-stick or lightly oiled muffin tins. you may also use cupcake cups. bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. remove from pan right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"put oven rack in middle position. preheat oven to 350 degrees. put muffin liners in muffin pan. combine (sift) flour and baking powder. in a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1\/4 cups sugar, baking soda, and salt. whisk flour mixture into sugar\/pumpkin mixture until just combined. stir in raisins. stir together cinnamon and remaining 1 tablespoon sugar in another bowl. divide batter among muffin cups (each should be about 3\/4 full), then sprinkle tops with cinnamon sugar mixture. bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes. cool muffins in pan for 5 minutes, then transfer to wire rack. cool to warm or room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"beat together eggs, sugar, oil, and pumpkin. sift together dry ingredients. mix dry ingredients with egg and pumpkin mixture. using 1\/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups. bake at 350 degrees for 23 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350 degrees. mix last three ingredients together in a small bowl and set aside. this is the at topping. mix the rest of the ingredients together (dry into wet). using an ice-cream scoop, scoop into muffin tray that is lined with paper liners. bake for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350 degrees. combine all dry ingredients except walnuts in a large mixing bowl and mix well. in a separate bowl, slightly beat the eggs. add the remaining wet ingredients and mix well. add one third of the wet ingredients and stir in slowly. add second third and third third in the same manner. note: they taste the best when you don't overmix the batter, hence the slow stirring! fold in the walnuts. prepare muffin tins with papers. pour batter into muffin tins, leaving a little room at the top for rising. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"combine all dry ingredients into a mixing bowl. make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend. gently fold in pumpkin mixture until blended. let it rest for 7-10 minutes and put cupcake papers in pan, oil them. fill each paper cup very well for nice voluminous muffins. top with topping mixture and bake at 350f for 20-25 minutes or until done. place on wire rack until cool. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat the oven to 350 and spray a 12-cup muffin pan with cooking spray. sift the flour, pumpkin pie spice, baking powder and salt together in a large bowl. in a seperate bowl, mix together the pumpkin puree, sugar, eggs, oil and vanilla. whisk the wet mixture into the flour mixture. fill each muffin cup 2\/3rds full and bake the muffins 25 minutes, or until springy when touched."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350. in one bowl mix the pumpkin,egg,oil,sugar,vanilla. in another bowl mix all the dry ingredients. combine the dry into the wet. line muffin tin with paper muffin liners. scoop 2 tbsp into each muffin cup. bake for 25 to 30 min till tooth pick comes out clean from center of muffin."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 400°f. grease 12 muffin cups. combine flour, baking powder, baking soda, nutmeg, and ginger, and set aside. in a separate bowl, beat eggs, sugar, pumpkin puree, oil, water and vanilla until well blended. add flour mixture and mix until just combined. fold in cranberries, vanilla chips and 1 tablespoon nonpareils. spoon mixture into muffin cups, filling each about 2\/3 full. sprinkle remaining nonpareils on top. bake for about 25 minutes, or until tops of muffins spring back when lightly touched. dust tops lightly with powdered sugar while still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly. break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through. add in the dry ingredients and mix until a thick batter forms. fold in the raisins and spoon into well greased muffin pots. bake in a moderate oven \u2013 about 170c\/325 f for approximately 20 minutes. serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 400 degrees. sift together dry ingredients (flour through allspice) and set aside. beat oil, eggs, and pumpkin together until well blended. add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. stir until moistened. fold in chopped cranberries. spoon into paper lined muffin cups. bake at 400 degrees for 15 to 30 minutes. note: serve with a glass of low-fat milk for a healthy snack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350°; grease 18 regular muffin cups (need two pans). in a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. in a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended. stir in pears until combined. add the egg mixture to the flour mixture and stir until just blended. divide batter equally among prepared muffin cups. sprinkle with brown sugar. bake for 30-35 minutes or until tops are golden and a pick comes out clean. let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 375. in a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. if needed pulse mixture in a blender to get the pumpkin smooth. in a separate bowl, combine the almond flour, baking soda, salt and spices together. add the dry ingredients to the wet and mix until smooth and well combined. pour the batter into prepared muffin cups (i spray silicone cups with coconut spray oil) and fill 2\/3 full. bake for 25-30 minutes or until golden brown and a toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven 350. line with papers or grease mini muffin pans. combine flour, spice, soda, powder and salt in small bowl. beat sugar and oil in mixer bowl until blended. add pumpkin and eggs; beat well, gradually stir in flour mixture. fill cups 2\/3 full and sprinkle 1\/2 tsp of crumbled granola. press in lightly. bake 15 to 20 minutes or till tests clean with toothpick. cool in pans 10 minutes; remove to wire rack to cool completely. store covered or in plastic bag."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350 degrees. coat 6 muffin tins with coconut oil or use muffin cups. mix all ingredients except pepitas and pour evenly into tins. bake for 25 minutes on the middle rack. sprinkle almonds on top immediately after taking them out of the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"preheat oven to 350 degrees fahrenheit grease a 12 cup muffin pan and set aside in a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2\/3 full and then bake in preheated oven for 20 minutes wait 5 minutes before removing muffins from pan and then put on a plate to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.","target":"heat oven to 180. wring out excess water from carrots. combine dry ingredients in separate bowl. whisk eggs. add pumpkin, dates, almond butter and coconut to the eggs. add wet ingredients to dry ingredients and stir. fold in carrots. spoon batter into muffin cups. add couple walnut pieces and coconut to garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"pour 2 cups boiling water over oats. let stand for 20 minutes. beat in sugar, oil, eggs and vanilla. in a large bowl, whisk together flour, baking soda and salt. pour oat mixture over top. sprinkle with raisins if using. stir until just moistened. spoon into greased muffin cups. if you like, sprinkle the tops with rolled oats before baking. bake at 350 for 25 minutes or until tops are firm to the touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"preheat oven to 400. place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. place in a large bowl. add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. make a well in center of mixture. combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. add to flour mixture, stirring just until moist. toss berries with 2 tablespoons flour, and gently fold them into the batter. fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. bake for 20 minutes or until muffins spring back when touched lightly in center. remove from pans and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"combine oats and buttermilk in a medium bowl, cover and refrigerate overnight. preheat oven to 350 degrees. lightly spoon flour into dry measuring cups, level with a knife. place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. fold in blueberries. spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray. bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. remove muffins from pans immediately; place on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"preheat your oven to 400 degrees. spray your muffin tins with nonstick spray. in a large bowl beat together the sucanat and eggs until well mixed. add the soymilk and maple syrup and mix well. on top of the liquid add the whole wheat flour, the 1 1\/2 cups oatmeal, baking powder and baking soda. when all has been added, mix well being careful not to overbeat. spoon your batter into your muffin cups. once they are full, sprinkle a little bit of the oatmeal on top of each muffin. the original recipe calls for a teaspoon on each but we don't like that much oatmeal on top. bake for 15 minutes or until a toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"preheat oven to 400 degrees. line a 12-cup muffin pan with paper cups. with a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. combine buttermilk, egg, oil and almond extract in a small bowl. make a well in the center of the oat and flour mixture. add liquid ingredients. stir until just moist. fold in chopped cherries. spoon muffin mixture into muffin pan. bake for 18-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"soak the oats in water for about one hour. preheat the oven to 400 degrees. spray muffin pan with cooking spray. combine the oat mixture with the applesauce and egg whites, and mix until combined. in a separate bowl measure and whisk the dry ingredients together. add wet ingredients to dry and mix until just combined. add nuts or raisins if desired. do not over mix the batter or the muffins will be tough. spoon muffin mixture into muffin pan. combine the cinnamon and sugar and top each muffin with some of the mixture. bake for 20-25 minutes or until done. remove from pan, cool and enjoy. these can be frozen and reheated in the microwave for a quick breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"preheat oven to 400°. combine 1\/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl. stir in pear, and make a well in center of mixture. combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk. add to flour mixture, stirring just until moist. spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1\/2 cup oats evenly over batter. bake at 400° for 18 minutes or until done. remove from pans immediately, and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"preheat oven to 375 degrees. stir together flour, oatmeal, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. in a separate bowl, combine the mashed bananas, eggs and melted better. add the banana mixture to the flour mixture, stirring just until blended. spoon batter into greased or papered muffin tins. bake for 12 to 15 minutes (usually the 15 minutes, possibly more) or until a toothpick inserted into center muffin comesout clean. let cool in pan on wire rack for 10 minutes and then remove from pan and allow to cool on wire rack. i usually get 16 muffins but the original yield is 12."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"grease 12 medium size muffin tin. preheat oven 400 degrees. mix dry ingredients together in large bowl. mix eggs, oil and shredded zucchini together and pour over dry ingredients. mix until moinstened. spoon batter into muffin tins. bake 25 minutes. cool on wire rack. these freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter\/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.","target":"heat oven to 350 degrees, grease muffin cups. mix together oil, eggs, bananas (mashed) and honey. stir together dry ingredients, add to liquid mixture, stirring until just blended. fill greased muffin cups 2\/3 full, bake for about 18 minute until toothpick inserted comes clean. serve warm from the oven, or cooled, sliced in half and toasted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and spices; set aside. cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. beat in eggs, one at a time, blending well after each addition. stir in mashed bananas. add vanilla to banana mixture. mix nuts with flour and add all at once to banana mixture, stirring gently to just combine spoon batter into 6 greased 3-inch muffin-pan cups. batter will be thick. bake in 375 degree f. oven 20-30 minutes or until golden brown. serve hot with homemade jam or jelly.","target":"set oven to 350. in muffin pan place baking cups; spray in center with mazola no stick canola\/sunflower spray. in large mixing bowl, place bananas , eggs, vanilla, margin,(you can use butter if you like.) sugar, and applesauce. mix w\/ blender, add baking powder, and flour, salt and cinnamon, walnuts, mix well. set aside a few nuts to place on top. spoon out batter into muffin cups add a few chopped walnuts on top; and set in center of oven, for about 20 minute or so till brown. remove from muffin tin and cool for about 10 minute slice in middle spread w\/ your favorite butter and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and spices; set aside. cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. beat in eggs, one at a time, blending well after each addition. stir in mashed bananas. add vanilla to banana mixture. mix nuts with flour and add all at once to banana mixture, stirring gently to just combine spoon batter into 6 greased 3-inch muffin-pan cups. batter will be thick. bake in 375 degree f. oven 20-30 minutes or until golden brown. serve hot with homemade jam or jelly.","target":"position oven rack in center of oven. preheat to 375 degrees f. in medium bowl, combine flour, baking powder, baking soda and salt. whisk till well blended. in large mixer bowl, combine bananas, brown sugar, oil, eggs and vanilla. beat until well blended. pour dry ingredients into moist and stir till almost blended before adding nuts. spray pans with cooking spray. spoon batter into pans then tap on the counter to settle the batter. bake till golden brown and cake test comes out clean. about 11 minutes. transfer pan to wire rack to cool for 5 minutes then remove from pan to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine bran flakes cereal and boiling water in bowl. let stand 10 minutes. sift together flour, baking soda and salt; set aside. cream together butter and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. add eggs, one at a time, beating well after each addition. stir in bran flakes mixture and all-bran into creamed mixture. add dry ingredients alternately with butter\/sour milk to creamed mixture, mixing just enough to moisten. spoon batter into well-greased 1 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 25 minutes or until golden brown. serve hot with butter and jam. note: batter can be stored for a few days in the refrigerator. bake as directed.","target":"preheat oven to 375 degrees f (190 degrees c). grease muffin cups or line with paper muffin liners. mix together wheat bran and buttermilk; let stand for 10 minutes. beat together oil, egg, sugar and vanilla and add to buttermilk\/bran mixture. sift together flour, baking soda, baking powder and salt. stir flour mixture into buttermilk mixture, until just blended. fold in raisins and spoon batter into prepared muffin tins. bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. cool and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine bran flakes cereal and boiling water in bowl. let stand 10 minutes. sift together flour, baking soda and salt; set aside. cream together butter and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. add eggs, one at a time, beating well after each addition. stir in bran flakes mixture and all-bran into creamed mixture. add dry ingredients alternately with butter\/sour milk to creamed mixture, mixing just enough to moisten. spoon batter into well-greased 1 1\/2-inch muffin-pan cups, filling 2\/3rds full. bake in 400 degree f. oven 25 minutes or until golden brown. serve hot with butter and jam. note: batter can be stored for a few days in the refrigerator. bake as directed.","target":"preheat oven to 375 degrees. grease muffin cups or use paper muffin liners. mix together wheat bran and milk, and let stand for 10 minutes. in a large bowl, mix together applesauce, egg, brown sugar, and vanilla. mix in bran mixture. in a separate bowl, mix together whole wheat flour, baking soda, baking powder, and salt. stir into bran mixture until just blended. scoop into muffin cups. bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. butter 12 muffin tins or line with paper muffin liners. set aside 1\/4 cup flour. combine remaining flour, baking powder, salt and sugar in a mixing bowl. stir in remaining ingredients, except berries, just enough to dampen flour. do not overmix. mixture should be lumpy. sprinkle reserved flour over berries and gently stir into batter. fill each muffin tin 2\/3 full. bake 25 minutes or until tester comes out clean.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, baking soda, and salt. cream butter with sugar until fluffy. beat in eggs. puree bananas, sour cream and vanilla. alternate dry ingredients and banana mixture to the egg mixture. beat enough to incorporate. fold in raspberries and toasted nuts. spoon into greased muffin tins and bake in a preheated 350 deg f oven for about 25 minutes, until puffed, browned and springy. makes about 15 muffins.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. sift the dry ingredients together. mix in the eggs, oil, butter, milk and vanilla. fold in your choice of berries. (i get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. these make a great mixed berry muffin,and they're much more economical than fresh. but use what you have) pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan. (tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) bake for 30-40 minutes, start checking at 30 minutes or so. cool in pan on rack for about 5 minutes, then turn on out on rack to cool.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. place paper liners in muffin tins or grease. in a large bowl combine the flour, 1 1\/2 cups sugar, baking powder, baking soda, salt and cinnamon. mix together the milk and eggs. make a well in the center of the flour mixture and pour the milk and egg mixture into the well along with the melted butter. stir quickly just to combine. gently fold in berries. spoon the batter into the cups, filling each one almost to the top. sprinkle remaining 1\/2 cup of sugar on top of each muffin. bake about 20 minutes, until brown and crusty.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees f. arrange 12 paper liners in muffins pans. mix dry ingredients. mix wet ingredients. add wet to dry, mixing quickly until just combined. lightly fold in raspberries. spoon into paper liners. bake 20-25 minutes or until golden brown and firm in the center, cool on wire rack.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400º. grease a muffin pan or use paper muffin cups. in a bowl, combine yogurt, milk, brown sugar, oil and egg. mix well. in a separate bowl, stir together flour, paking powder, salt and baking soda. stir wet ingredients into dry and then carefully fold in berries. stir only until dry ingredients are moistened. fill muffin cups 2\/3 full with mixture and top with crumb topping. bake 20-25 minutes. crumb topping: in a small bowl, combine flour, brown sugar, cinnamon and butter. stir together until crumbly.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, gradually adding sugars until thoroughly creamed. mix in egg yolks, cherry juice and flour which has been sifted with baking powder. fold in egg whites. grease small muffin tins (1\/2 inch) and sprinkle bottom with finely chopped pecans. put 1 teaspoon dough in each, place cherry on top. add another teaspoon full of dough and sprinkle top with pecans. bake at 350 degrees for 10 minutes. remove from muffin tins and roll in confectioner's sugar while still warm.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. in a large bowl, combine the flour, sugar, baking powder and salt. in another bowl mix the egg, butter and milk together and fold into the dry ingredients. gently fold the raspberries into the other ingredients. (batter will be quite stiff). line muffin tins with paper cups and fill full with the batter. bake for 25 minutes or until done. once out of the oven, cool for 5 minutes or so and dust with the powdered sugar, if desired.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. line muffin tins w\/ paper liners (or grease them). in a large bowl, combine flour, sugars, baking powder, baking soda and salt. in another bowl, combine beaten eggs, yogurt, butter and vanilla. add the wet mixture the dry ingredients and stir just to moisten. fold in raspberries. pour batter into muffin cups. bake at 375 degrees f. for 25-30 minutes or until the muffins test done w\/ toothpick test.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. muffins:. beat the eggs, sugar and butter until light. add the milk to the egg mixture and stir until blended. combine baking soda, cinnamon, allspice, cloves, salt and flour. add the dry ingredients to the egg mixture mixing until just blended. carefully fold in the raspberries. fill well greased regular muffin pans approximately 1\/2 to 2\/3 full. top with a scant tbsp of topping. bake for 20 minutes or until the muffins are cooked in the middle. topping:. in large bowl combine all ingredients, mixing well.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine baking mix and sugar. cut in butter until the mixture resembles coarse crumbs. stir in milk just until moistened (batter will be thick). spoon about 1 tablespoon of batter into each of 12 paper-lined muffin cups. top with 1 teaspoon of the jam. spoon the remaining batter (about 1 t. each over the jam). bake at 425°f for 12-14 minutes or until lightly browned. cool in pan for 5 minutes. meanwhile, in a small bowl, combine glaze ingredients until smooth. remove muffins to a wire rack. drizzle with glaze.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for streusel: pulse 1 cup brown sugar, 1\/2 cup flour, 1\/4 cup butter, and 1\/2 teaspoon cinnamon in a food processor until crumbly. for muffins: preheat oven to 400º. combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well. stir in the 1\/4 cup sugar and 1\/4 cup brown sugar. add the milk, 1\/2 c butter and egg to the flour mixture and stir until just moistened. fold in the raspberries being careful not to break up the berries too much. spoon the batter into paper-lined muffin cups and sprinkle with the streusel. bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine flour, sugar, baking powder and salt. in a small bowl, mix eggs, buttermilk, oil and lemon juice and zest. stir into flour mixture just until moistened. fold in raspberries. fill greased or paper-lined muffin cups two-thirds full. bake at 350 degrees f for 15-20 minutes or until center of muffin springs back when lightly touched. for glaze:: mix powdered sugar and lemon juice. add milk until smooth. drizzle glaze on top of slightly cooled muffins.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: line a muffin tray with 12 paper liners. preheat oven to 400 degrees. mix dry ingredients well. mix wet ingredients in a separate bowl (vanilla if desired). add the wet ingredients to the dry, and mix only until moist. add the berries and mix until evenly spread. spoon evenly into muffin tin. top with cereal and icing sugar. bake for 20-25 minutes let cool for 10.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. in a bowl, combine oats and buttermilk. wait 5 minutes then add the egg and margarine. in another bowl, mix flour, brown sugar, baking powder, baking soda, salt, and cinnamon. add previous mix and stir only until wet. delicately add raspberries. divide preparation into 12 muffin molds (greased or paper-lined). bake 18 to 25 minutes, until muffins are golden and return to their shape after slightly pressed.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: resift flour with next 3 ingredients. combine egg, milk and oil; stir into dry mixture only until moistened. fold in walnuts. divide into 2 portions; stir cherries into one and spoon into one side of 14 greased muffin pans (2 1\/2-inches diameter). stir cocoa mix into remaining batter and fill other side of pans. bake at 400 for 20 minutes. sprinkle with powdered sugar. serve warm.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f coat 12 large (1\/2-cup) muffin cups with cooking spray or line with paper liners. use a vegetable peeler to remove the zest from the lemon in long strips. combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. add yogurt, oil, egg, and vanilla. pulse until blended. combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. add the yogurt mixture and fold until almost blended. gently fold in raspberries. divide the batter among the muffin cups. bake the muffins until the edges and tops are golden, 18 to 25 minutes. let cool in the pan for five minutes before turning out onto a wire rack. serve warm.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°. grease a 12-cup muffin pan. in a big bowl, whisk together the flour, baking powder, and salt. in another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended. add the egg mixture to the flour mixture and stir until just blended. gently fold in raspberries. divide batter equally among prepared muffin cups. spoon 1 teaspoon raspberry jam in the center of each mound of batter. using the tip of a knife, swirl jam into batter. bake for 17-21 minutes or until tops are golden and a pick comes out clean. let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees; line 12-cup muffin pan with paper liners. in a large bowl, whisk together flour, baking powder, baking soda and salt. in a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended. add the egg mixture to the flour mixture and stir until just blended. gently fold in raspberries. divide batter equally among prepared muffin cups. bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean. let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degree f. slight grease a muffin pan. cream the shortening, butter or margarine. add the sugar and egg, mix well. sift the flour, baking powder and salt together. add alternately with the milk to the creamed mixture. mix lightly. the batter will be slightly lumpy. add 1\/2 cup fresh blueberries, lightly sprinkled with flour, to the batter. if frozen berries are used, thaw them and drain before using. fill the muffin pan about 2\/3 full. bake 20 to 30 minutes.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 180 celsius line 2 x 6 hole xl muffin tins with 9 xl muffin wrappers. place the flour, cocoa, salt and sugar into a large bowl. in a smaller bowl, whisk the eggs ten add the oil and buttermilk. whisk all together. tip the egg mixture into the flour mixture and stir till well combined. stir in raspberries. 3\/4 fill muffin wrappers. cook for approximately 25 - 30 minutes or until they spring back when lightly tapped and a skewer comes out clean. note. for smaller muffins follow above directions but just use smaller muffin papers and tins.","target":"heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3\/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a shallow dish mix bread crumbs and dry seasonings, set close to your workspace. cut uncooked chicken into bite size cubes. brush each cube with barbecue sauce. dip each cube into bread crumb mixture and place onto foil lined baking sheet. bake for about 20 minutes at 400f or until internal temperature reads 170f.","target":"in a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper. dip the cubed chicken in bread crumb mixture, coating well. in a large skillet, heat 1\/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels. serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. spray a large baking sheet w\/pam. combine dry ingredients in a bowl or plastic bag. dip chicken into beaten egg, then into dry ingredients and place on baking sheet. drizzle with melted butter and bake for about 20 minutes or until done, turning about 1\/2 way thru.","target":"in a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper. dip the cubed chicken in bread crumb mixture, coating well. in a large skillet, heat 1\/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels. serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. in large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. bring to a boil, then simmer, stirring occasionally, 15 minutes. meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.","target":"cut spareribs into 1 1\/2-inch pieces. in a large sauce pot, combine spareribs, garlic, ginger and salt. add water to cover spareribs; bring to a boil, lower heat and simmer 1 1\/2 to 2 hours or until spareribs are tender. drain. combine remaining ingredients and marinate spareribs in sauce overnight in the refrigerator. place spareribs on rack of broiler pan and broil 3 inches from heat for 7 to 10 minutes, basting with remaining sauce. turn and broil for 5 to 7 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. in large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. bring to a boil, then simmer, stirring occasionally, 15 minutes. meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.","target":"cut spareribs into serving pieces. place in large sauce pot; add water to cover. cover and simmer for 30 minutes; drain and cool. combine remaining ingredients and pour over spareribs. let stand for at least 2 hours, turning occasionally. place spareribs on rack of broiler pan and broil 6 inches from heat for 10 minutes on each side, basting frequently with marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. in large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. bring to a boil, then simmer, stirring occasionally, 15 minutes. meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.","target":"combine all ingredients (except the ribs) in a glass bowl. dip ribs into the marinade and place in a slow cooker. if you prefer, place large slices of orange peel from the orange on the bottom first for an added orange zing. once the meat is in and fits properly, pour in the remaining marinade, covering the meat well. cook on low for eight to 10 hours, then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.","target":"wipe mushrooms, remove stems and set caps aside. finely chop stems, proscuitto, onion, garlic, green pepper, bread and seasonings in a food processor. transfer to a small bowl; blend in egg and spoon mixture into mushroom caps. place in ovenproof glass dish and bake in preheated 400f oven for 10 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.","target":"mix all ingredients together and stuff into mushrooms. stuffing should cover entire stem side of mushroom cap. arrange on a pam sprayed cookie sheet. top with finely shredded sharp cheddar cheese. bake at 325 degrees for 15 to 20 minutes. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. remove and finely chop mushroom stems. in medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. set aside. on lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. bake 15 minutes or until tender. make ahead directions; mushrooms can be partially prepared up to 1 day ahead. simply prepare and stuff as above. cover and refrigerate. to serve, brush with butter then bake as above.","target":"clean mushrooms and remove stems , scoop out some of inside. shread half of stems in bowl, discard the rest. cook stuffing as per directions and put in mixing bowl. add tube of anchovy paste and all other ingredients. mix well and stuff mushrooms. cook for about 30 minutes at 375 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350 degrees f. combine corn chips, egg, and water; press into 9-inch pie plate or casserole. bake 10 minutes. meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1\/2 c cheese; evenly press into prepared crust. top with tomato sauce, then green pepper and bake 30 minutes. top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done.","target":"in a large dutch oven, place brisket, sprinkle both sides with the spices and coat generously with liquid smoke. cover with foil and refrigerate overnight. the next day, preheat oven to 250 degrees. in a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved. discard any remaining marinade. generously coat brisket with sauce. cover with foil. bake 5 to 6 hours. let the brisket'rest' at least 15 minutes before slicing. remember to always slice a brisket across the grain. the grain always runs across the short side of the brisket."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350 degrees f. combine corn chips, egg, and water; press into 9-inch pie plate or casserole. bake 10 minutes. meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1\/2 c cheese; evenly press into prepared crust. top with tomato sauce, then green pepper and bake 30 minutes. top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done.","target":"heat oven to 400'. combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl. transfer to a greased 9x9 baking dish, cover. bake 30 minutes. meanwhile, prepare cornbread according to pkg. when 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely. bake, uncovered, another 20-25 minutes or until corn bread is golden brown. top with sour cream, shredded cheddar, olives, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat up sesame oil and fry chicken until golden. add curry paste and fry another 2 minutes. when really smelly, stir in coconut milk, fish sauce and sugar. when well combined sprinkle snow peas on top and put the lid on. let simmer for another 10 minutes. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"in large saucepan, heat olive oil, then add onion and fry until golden. add garlic and ginger and cook for 1 minute. add crushed tomatoes, curry powder, salt, and pepper. add a little water if mixture is very thick and cook over medium heat for 10 minutes. add chicken thighs, turn down heat to low, and allow to simmer for several hours, stirring occasionally. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cook onions in a large skillet with a bit of broth until golden. add the garlic and curry powder and cook for 3-4 minutes stirring constantly. add all other ingredients except lime juice and salt. cover and simmer until veggies are done. stir in lime juice and add salt to taste. if desired, serve over plain rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1\/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat oil and fry onion until slightly browned. add curry powder, garam masala and turmeric. cook for 5 minutes over medium heat. add cinnamon sticks, ginger, garlic and chopped tomato and cook for 10 minutes. add chicken pieces and 250 ml water and cook for a further 10 minutes. add potatoes and an extra 125 ml boiling water. reduce heat and simmer for about 15 minutes until chicken is tender and curry is slightly thickened. season with salt to taste and serve with basmati rice and fresh coriander."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat the oil in a dutch oven. add the chicken, and saute until no longer pink. add the onion and keep sauteeing until golden. add the zucchini, red pepper, pumpkin and corn. cook over medium heat, stirring, until the vegetables are tender, about 10 minutes. add the cumin, brown sugar, ginger and curry powder. stir and continue cooking over medium heat. add the tomato sauce and salt and pepper to taste. cook another 7 minutes, making sure that the bottom doesn't burn. serve over rice, top with pinenuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"mince the garlic, ginger and chiles in a food processor. heat oil in skillet. add onions, and brown, about 5 minutes. add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste. add the additional spices, 2 more tbsp of water and cook 2-3 minutes. stir in tomatoes. add the chicken and cook until browned, add salt and 1\/2 c water, cover, simmer for 30 minutes or until chicken is cooked through. garnish with cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat the oil in a large skillet over med-high heat. season the chicken with salt and pepper, and then coat in flour, shaking off the excess. reserve the excess flour. brown the chicken on both sides, then remove and set aside. add the onions to the skillet and cook til just tender, about 3 or 4 minutes. stir in the curry powder and 1 t. of the reserved flour. discard the rest. stir in the coconut milk and bring to a simmer. return chicken to pan and cook til sauce lightly thickens and the chicken is cooked through, about 5 or 6 minutes. turn the chicken occasionally during this process. season with salt and pepper. place the chicken in a serving dish, spoon over the sauce and sprinkle with the chopped cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cut chicken as for curry and put into a heavy saucepan. in an electric blender put the onions, garlic, ginger, lemon grass, chillies, galangal and 1\/2 cup coconut milk and blend until puréed. pour over chicken. rinse blender jar with some of the remaining coconut milk and pour into saucepan. add ground spices, salt and curry leaves and bring slowly to simmering point, stirring now and then. simmer uncovered until chicken is tender and sauce thick and reduced. if chicken is so tender it starts to fall apart, remove from pan with slotted spoon and reduce the sauce on its own, then pour over the chicken and serve with rice and accompaniments."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"fry the potato chunks in the oil until browned, drain them on paper towels. add the shallots, lemon grass, and all of the spices to the pan. fry for a few minutes. add chicken and cook, stirring, for 5 minutes. add potatoes, salt, coconut milk and chicken stock. bring to a boil and then simmer gently for about 30 minutes, uncovered. garnish with basil leaves before serving (over rice or couscous)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"in a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w\/ half if you are unsure). then add other can of milk and heat till boiling. add the meat and continue to cook. when the meat is about 1\/2 way done add the carrots and water and cook till carrots are tender. add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes. serve over rice, and garnish with chopped cashews if you desire."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"rinse chicken and pat dry; season with salt and pepper to taste. heat oil in a large skillet over medium high heat, then saute chicken until browned. remove chicken from skillet and set aside. saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. season with salt to taste and stir all together. reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cut chicken into pieces, place in a bowl. blend all marinade ingredients, pour over chicken, stir. cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally. remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade. meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar. pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must). add chicken and stir through. serve with rice, garnish with fresh coriander."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cook onion in oil until tender. add chicken . sauté briefly. in separate bowl mix flour, curry powder. slowly stir in water and lemon juice to make paste. add tomato sauce and garlic and pour mixture over chicken mixture. mix. place over top of the brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"in a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. add tomato and simmer for 5 minutes. add chicken and simmer for 10 minutes. pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. add chicken together with cumin, coriander, masala and turmeric. simmer over low heat for 15 minutes. add curry(or lemon\/lime leaves) and simmer a further 5 to 10 minutes. garnish with coriander leaves(parsley) and serve over cooked rice. per chef zee - the liquid seems sparse. no reason why you can't add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato. good luck and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat margarine in a large skillet over med. high heat until melted. add onion and cook 3 minutes or until tender, stirring often. stir in curry powder; cooke stirring constantly for 1 minute. stir in tomato, chutney, vinegar and honey; bring to a boil. reduce heat and simmer for 5 minutes. stir in chicken. bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"lightly coat a large skillet with cooking spray and brown the chicken, in batches if necessary. add the onion to the pan and cook until lightly brown, about 5 minutes on med-high heat. stir together coconut milk, peanut butter, garlic, soy sauce, fish sauce, and pepper together in a bowl. add this mixture to the pan along with the potatoes. lower heat to medium or medium-low and cook until potatoes are tender. taste your sauce and add curry paste in small quantities until you like the heat level. i use one teaspoon at a time, stirring well after each addition. add lime juice and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"place chicken in slow cooker. cover with onions and sweet potatoes. combine orange juice, garlic, chicken bouillon granules, salt, pepper, and curry powder. pour over vegetables. cover. cook on low 5-6 hours. remove chicken and vegetables and keep warm. turn slow cooker to high. dissolve cornstarch in cold water. stir into sauce in slow cooker. cover. cook on high 15-20 minutes. serve chicken and sauce over rice. sprinkle with your choice of toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"mix spices in small bowl. heat oil in a dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes. add garlic; saute until fragrant, about 30 seconds. add spices; toast until fragrant, 30 seconds to 1 minute. add chicken; stir until completely coated with spices. add coconut milk, tomatoes and broth. bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes. remove from heat, sprinkle with cilantro and serve over rice. pass chutney separately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat a pan and dry fry the curry powder till it darkens slightly and the aroma intensifies. mix together the lemon juice with the garlic, ginger,salt, pepper, curry powder, and chilli powder. toss the chicken pieces in the spice mix and set aside to marinate for 30 minutes. heat the oil in a pot and fry the curry leaves with the onions till soft. add the chicken and stir fry for 5 minutes. add the cinnamon, cardamoms, and cloves, stir well. add the tomato paste and make sure that the chicken is well coated. stir in water. cover with a lid and cook on low heat for 20 minutes. remove the lid, add the coconut milk and cook uncovered till the sauce thickens slightly. adjust salt if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"fry the chicken in hot oil for 5 minutes to seal. remove from pan. in the same oil, saute onions until golden brown in color. add the chilli powder, fennel seeds and ginger powder. stir well and season with salt. add tomatoes to the pan. stir in cloves and cardamoms. cook for 5 minutes before adding water\/ stock. bring to a boil. return chicken to the pan and simmer over a gentle flame until tender. serve hot with paranthas n onion salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together. add the chicken and mix. leave to marinate for 20 minutes. heat the oil in a large pan and add the onions. cook until beginning to colour golden. add the cloves and peppercorns and colour for 30 seconds. add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly. add the apricots, cover and cook for a further 15 minutes. serve with pilau rice and chutneys."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat oil in a large soup pot over med heat. add curry paste and saute a min or 2. add cut up chicken breasts and saute till all covered in paste and no longer pink. add chicken brith and cans of coconut milk, increase heat to high and bring to a boil. add sweet potatoes and uncooked rice. once at a boil, reduce heat and simmer about 20 mins, til sweet potato is soft and rice is tender. turn off the heat and add the frozen peas. let stand 5 mins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"in a medium saucepan cook the onion and celery in hot margarine or butter until tender. stir in flour and curry powder. add the chicken broth and worcestershire sauce. cook and stir until bubbly. stir in the cooked chicken and tomato juice;. heat through. season with salt and pepper if desired. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"peel and finely chop onions and lemon grass. peel and crush garlic. peel and grate ginger. wearing gloves, deseed and finely chop chillies. blend onions, lemongrass, garlic, ginger, chillies and turmeric in a food processor. heat oil in a large pan or wok. add the lemongrass and onion puree. stir fry over a medium heat for 5 minutes or until cooked and fragrant. chop chicken and add to the spice mixture. stir fry for a further 5 minutes, or until the chicken is browned and thoroughly coated in the puree. add coconut milk, stock, and grated rinds to the mix. simmer gently uncovered for 20 minutes, or until the chicken is fully cooked and the sauce is thickened. serve and sprinkle with the chopped coriander. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"place the creamed coconut in a bowl and stir in the water. when dissolved stir in the curry powder, chinese 5 spice and ginger. add the chicken and allow to marinate for an hour. heat the oil in a wok or pan. add the garlic and cook for a minute. remove the chicken from the marinade and cook in the wok\/pan for 5 minutes, stirring. reduce the heat, add the marinade and the soy sauce. cook for 15-20 minutes. season with salt and the coriander. serve with boiled rice or home cooked egg fried rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"mix spices in small bowl. heat oil in dutch oven over medium-high heat. add onion and saute until golden. add garlic, saute about 30 seconds. add spices, toast until fragrant, about 1 minute. add chicken, stir until completely coated with spices. add coconut milk, tomatoes and broth. bring to a simmer and cook uncovered until flavors blend and stew is thickened, about 20 minutes or so. remove from heat. serve with basmati rice. i added a chopped apple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat the oil in a large pan and cook the shallots and garlic for a few mins until golden. add the coconut milk, chicken stock lemongrass and curry paste and bring to the boil, stiring until the paste disolves. add the chicken and aubergine to the pan and simmer gently for 15 mins until cooked through.whilst this is simmering cook your rice. divide your rice between two bowls, spoon the curry over, and pile the bean sprouts on top and serve with a wedge of limes for squeezing over."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cook rice according to package. heat coconut milk on medium, whisk in curry paste when milk is warm. add chicken broth. cook for 2 minutes until bubbly. add the brown sugar and salt to taste. add the vegetable and cook on medium for 4 minutes. add the chicken and reduce to low heat. simmer for 20 minutes to absorb best flavor. (can be more or less, but the longer time you let it simmer, the more flavorfull it becomes.). remove from heat and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"place lentils in large saucepan; cover with water to 2 inches above lentils. bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. drain and set aside. combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. add chicken; seal and shake to coat. heat oil in large dutch oven over medium-high heat. add onion; saute 3 minutes. add chicken and spice mixture; saute 4 minutes. stir in broth, scraping pan to loosen browned bits. add lentils and bay leaves; cover and simmer 30 minutes. uncover and simmer 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"start cooking the rice. cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside. add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes. add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. we like our veggies bright and crisp, so if you want veggies cooked more, add them first and the chicken later. serve over rice. garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"beat eggs until fluffy. mix flour, cornstarch, curry mix and paprika. salt and pepper to taste. heat oil. dip each chicken fillet in the beaten eggs then dip it to flour mixture. deep fry chicken. set aside on a paper towel. sprinkle salt and pepper to potato wedges and deep fry it in the same oil. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"grind all the ingredients to make pepper paste. 1 cup oil for frying, or as needed and heat the oil in a pan. fry the chopped onions,chopped garlic until become golden brown colour and then put slices young ginger,tomatoes and curry leaves after few minutes add special pepper paste into the pan,cook for few minutes and add the curry powder,tumeric powder,chilli powder then mix together.then add sum plain water and stir. after the masala boil add the chicken.cook the chicken for 20 minutes and lastly add some salt.cook until the curry become thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl. heat oil in large dutch oven over medium high heat. add chicken to pan, and saute' til beginning to brown (stir frequently). add onions, and continue to cook til onions tender and chicken is browning (still stirring). add ginger and garlic, cook 1 minute stirring constantly. add curry powder mixture, stir constantly, 2 minutes. add broth, tomatoes, coconut milk, and potatoes; bring to a boil. reduce heat and simmer for an hour, stirring occasionally. after an hour, begin water for rice, and add chickpeas and green peas to curry mixture. when rice is finished, remove curry from heat and add lemon. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"saute onions in oil until tender. add garlic and ginger and saute 30 sec. add spices and stir together. add tomatoes and 1\/2 c water. stir. add chicken and cook through. done when the water is cooked out. put 2 t of meat on ea. piece of pie crust. fold over and seal. bake at 400 for 10-12 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat the oil; add the onion and garlic, fry until translucent (take care not to scorch) add the masala powder or curry powder and stir in well. add the chicken with the peppers, sugar and salt (to taste) stir well until chicken is coated with onion\/garlic mixture; add just enough water to cover the chicken. cover and cook over medium heat until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft. add the curry paste and cook while stirring for at least a minute. add the chicken, tomatoes, broccoli and coconut milk to the pan. bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes. remove from heat, season with salt and pepper and serve immediately over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"season chicken cutlets with salt. cook in canola oil over medium-high heat until golden; remove and slice. add bell pepper and water to pan; cook until tender. add red curry paste and coconut milk; simmer for 4 minutes. add the chicken. serve over rice and fresh lime."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat 1t oil in the sauce pot over medium high heat until hot. add chicken pieces and saute until done. remove from pot and set aside. add garlic, shallot, lemongrass into the pot and saute until fragrant, about 10 seconds. add curry paste and another 1t oil, fry for 30 seconds. add chicken stock and mix well. add tofu, chicken, ginger, kaffir lime leaves, tomato slices, and stir them well. pour coconut milk into the pot and add eggplants. season with brown sugar and fish sauce. cover the lid and cook for 5 minutes adjusting heat. when done, taste the curry to see if you need more fish sauce. adjust the amount of fish sauce for your liking. serve hot with rice and some chopped cilantro sprinkled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"season chicken breasts with salt, pepper and olive oil. grill until not pink in the middle - about 5-7 min on each side. let chicken cool and cut into cubes and place in a large bowl. in a seperate bowl combine mayo and vinegar - use only as much to thin the mayo. add curry, garam masala and black pepper - whisk and add salt to taste. add celery, apples and almonds to chicken. slowly add mayo mixture to chicken. chill and enjoy! i like this salad with hawaiian bread -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"season chicken pieces with salt and pepper. heat oil and curry in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. add potatoes and carrots. pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. add chile paste to taste. cover and simmer, stirring occasionally, approximately 30 to 40 minutes. serve over prepared jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat the oil in a deep pan on medium\/high and fry the onions and garlic for about 5 mins until the onions are golden brown. add mrs shah\u2019s curry mix and salt and stir-fry for 1-2 mins, then tip in the chopped tomatoes. stir for 1 minute. add the diced chicken and stir inches add the lemon juice and coriander (save some to sprinkle on top of the curry at the end). add freshly boiled water until chicken is covered and stir inches leave on medium\/high heat for approx 30 minutes and stir occasionally to avoid burning. add water or cook a little bit further to get the desired level of sauce consistency (please note that the sauce will thicken after cooking)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"in a food processor puree 4 apricots, apricot jam, fish sauce, lime juice and zest. heat oil in a large frying pan over medium-high heat. add red curry paste and sauté for 1 minute. add chicken and apricot sauce and simmer until chicken is cooked, about 6-10 minutes. chop remaining 6 apricots into bite sized pieces. add to pan and simmer for 1 minute. remove from heat and stir in coriander. serve with jasmine rice, garnished with sliced red chilies. serve with aromatic jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cut the chicken breasts into cubes. sear the meat on all sides in a hot skillet. add the ginger, onions and garlic and cook until the onions are tender. add the cumin, tumeric, curry powder, garam marsala and cinnamon and stir to coat the chicken thoroughly. add oil to the pan if necessary to keep the spices from sticking. add the tomatoes and tomato sauce. bring the mixture to a boil. cover and simmer for 45 minutes. serve over rice with unleavened bread for a delicious meal. for a different flavor, you may substitute beef or lamb for the chicken. bring the final cooking time up to one hour to tenderize the meat and ensure flavor infusion. the curry and garam marsala will both add heat to the dish, so add with caution."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"cook chicken in frying pan, use a little olive oil to keep it from sticking. add garlic and onion to chicken, cook to where onions are translucent and garlic becomes fragrant (don't let it burn!). once done, move chicken to bowl and set aside. set heat to low-medium. place curry powder in pan and add in a small amount of coconut milk (slowly) till you make a paste. add the chicken back to pan and coat with paste. next slowly keep adding coconut milk to the pan and mixing. add in drained bamboo, snap peas and thai basil. let simmer on low for 5 minutes. serve with thai rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat skillet over medium high heat. add olive oil. saute chicken in skillet until browned, approximately 5 minutes. remove chicken. add coconut milk, curry paste, fish sauce and brown sugar. whisk to combine. bring to a simmer, reduce heat to medium low. add chicken and simmer for 15 minutes. add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer. remove from heat and sprinkle with cashews and cilantro. serve over white rice in a wide mouthed bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"heat 1\/2 celsius coconut milk, thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. stir until mixture thickens, about 2 minutes. stir in remaining 3 celsius coconut milk, onion, and basil sprigs; bring to boil. continue to boil until slightly thickened, about 5 minutes. reduce heat to medium-low. add chicken, bell pepper, tamarind paste, fish sauce, and sugar. simmer until chicken is cooked through, stirring often, 6 to 8 minutes. serve with steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"1. in a frying add the oil; add in the onion, garlic, and ginger. 2. add the chicken and pieces of spring onion. 3. stir fry for 5 minutes until chicken is browned. 4. add the coconut milk. 5. stir in the chili powder, salt, pepper, cumin powder, coriander powder, turmeric powder, and dried red chilis. 6. cook on simmer for 15-45 minutes (more time it cooks, more tender it gets). 7. take off heat and add the lemon juice - voila!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"in a skillet, heat oil over medium heat. add onion and cook, stirring until softened, about 3 minutes. add flour and curry powder and cook, stirring about 1 minute. add chicken stock, coconut milk and cook, stirring, until thickened, about 2 minutes. add cooked chicken. cover and simmer until chicken is heated through, about 5 minutes. season with salt and pepper to taste. serve over hot rice or warm naan bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.","target":"place all ingredients except potatoes and carrots in a bowl or ziplock bag. marrinate overnight for best results. peal and cut potatoes into 1\" cubes, rub with 1 - 2 tbsp olive oil (light coat) and place on a cookie sheet in a 400f oven until they brown all sides. put 2-3 tbsp olive oil in dutch oven and cook chicken for 5 minutes. put lid on pot and cook on low heat for 15 minutes. add coconut milk, water and potatoes into pot with no lid and cook for 20 - 25 minutes. add salt, pepper, and fish sauce to taste. add carrots and shallots cook for 10 min. service with bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs. add milk and starter. sift together the flour, soda, baking powder, salt, and sugar. mix together. drop onto hot griddle by large spoonsful. note: if ungreased griddle is used add 1\/4 c melted fat to the above recipe. bacon fat give a great taste.","target":"mix the starter the night before in a large plastic bowl, and cover with saran wrap. the next morning add all other ingredients and mix well. fry on griddle till golden on both sides. one of our favorite ways to serve these is with real butter, a sprinkling of powdered sugar, whipped cream, and a handful of blueberries. we also put blueberries in each pancake as they cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs. add milk and starter. sift together the flour, soda, baking powder, salt, and sugar. mix together. drop onto hot griddle by large spoonsful. note: if ungreased griddle is used add 1\/4 c melted fat to the above recipe. bacon fat give a great taste.","target":"heat your skillet or griddle. in a medium bowl, whisk together sourdough starter, melted butter or coconut oil, egg, salt, sweetener, and vanilla. sprinkle baking soda on top of the batter and quickly whisk it in, making sure no lumps remain. grease the skillet or griddle with a bit of butter or coconut oil. pour batter onto the hot skillet or griddle and cook until top\/edges are bubbly. flip and allow to cook through the rest of the way. for blueberry pancakes, it's best to sprinkle the berries directly on top of the batter after pouring onto the skillet\/griddle. for waffles, add an extra egg to the batter. cook in a greased, pre-heated waffle iron according to manufacturer's instructions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"in a mixing bowl, beat together the oil, eggs, molasses and applesauce till smooth. add the flour, sugar, salt, baking powder, soda, cinnamon and nutmeg. beat till smooth. pour batter into a lightly greased and floured 9x13 in baking pan. place cake in a preheated 375 degree oven. bake for 25 minutes or until it tests done. remove and cool completely ona wire rack. just before serving dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"preheat oven to 350°f. grease and flour (i use bakers joy) 3 8x4 inch loaf pans or 1 bundt cake pan. in a large bowl, stir together cake mix, pudding mix, nutmeg and cinnamon. add applesauce, oil, eggs and water. beat with electric mixer for 3-4 minutes. pour into prepared pans\/pan. bake for 50-55 minutes for loaf pan or 1 hour for bundt pan or until toothpick inserted in center comes out clean. cool in pan. no frosting needed, can sprinkle with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"place margarine, sugar, cinnamon and applesauce in a large mixing bowl. cream on medium speed until smooth and free of lumps. sift together flour, salt, and baking powder. add eggs and vanilla to creamed mixture, gradually add sifted dry ingredients, and water. pour mixture into well sprayed baking pans. bake at 350 degrees for 35 minutes or until knife comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"combine shortening and flour and mix at lowest speed for 1 minute, guiding mixture into beaters with rubber scraper. mixture will be crumbly and fluffy (if mixing by hand, use pastry blender or 2 knives). add sure, baking powder, baking soda, and spices and 2 tablespoons applesauce. blend well; add remaining applesauce until just blended. add raisins and nuts, and pour into greased 9x12x2-inch pan. bake at 350° for 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"cover raisins with boiling water. soak 30 minutes. drain, cream shortening with sugar. add eggs and beat well. sift together dry ingredients add alternately with applesauce to creamed mixture. fold in raisins and nuts. bake in greased and floured 12 cup bundt pan at 350 for 55-60 minutes, or until cake tests done. let cool in pan for 10-15 minutes, turn out on wire rack or serving plate to complete cooling. variation; omit raisins and add 1 cup chocolate chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"sift together flour, cinnamon, ground cloves, baking soda and salt; set aside. blend sugar, shortening and egg. add flour mixture and applesauce and beat well. fold in raisins that have been plumped, drained and dusted with flour; add nuts and cherries. pour into a well-greased\/floured tube or bundt pan. bake at 350 degrees for 1 hour and 15 minutes, or until test for doneness is completed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"cream sugar and shortening, add eggs and blend well. sift dry ingredients together. mix applesauce and raisins. add dry ingredients alternately with the applesauce to the sugar and shortening mixture. pour into 9x13 inch greased and floured pan. bake at 350 for 45 minutes or until done. sprinkle 1\/2 tsp cinnamon and 1\/4 cup sugar over batter instead of frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. cream together the sugars and butter. add the beaten egg and mix well. add spices. you may also add a half cup of raisins or chopped nuts, or a mixture of the two. beat by hand until well mixed and no lumps reamian. bake at 350 degrees f for half to three quarters of an hour. test for doneness with a knife when half an hour is up. allow to cool until cold before cutting and serving.","target":"preheat oven to 350 and deg;f. blend all ingredients for 30 seconds on low speed. beat ingredients for 3 minutes at medium speed. pour mix into greased and floured pans. if using a rectangular layer pan, cook 50-55 minutes. if using an oblong pan, cook 60-65 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a wide frying pan over medium heat. add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). remove from heat and let cool slightly. beat eggs lightly with pepper, basil, and oregano. stir in cheese and vegetables. pour into a greased 9-inch pie pan. bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. serve hot or at room temperature.","target":"heat oil in skillet and cook minced onion and garlic slowly in it 10 minutes. add zucchini cut into thin slices. add peeled and cut-up tomato, seasoning, and herbs. cover, and cook until vegetable is tender. take from stove and cool. beat eggs lightly, season, and mix with cooled vegetables. pour back into skillet, cover tightly and cook over a slow fire until the edges of the frittata pull away from the pan. if the middle puffs up, prick it with a long sharp knife when it is solid, brown lightly under a slow broiler flame in a preheated oven, cut in slices like a pie, and serve at once.\u201D."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a wide frying pan over medium heat. add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). remove from heat and let cool slightly. beat eggs lightly with pepper, basil, and oregano. stir in cheese and vegetables. pour into a greased 9-inch pie pan. bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. serve hot or at room temperature.","target":"place the grated zucchini, onion and mint in a bowl and stir. season with salt and freshly ground black pepper. stir in the egg and breadcrumbs and mix until smooth. shape the mixture into walnut sized balls. heat the oil in a pan and on a medium heat fry the fritters for a few minutes until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a wide frying pan over medium heat. add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). remove from heat and let cool slightly. beat eggs lightly with pepper, basil, and oregano. stir in cheese and vegetables. pour into a greased 9-inch pie pan. bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. serve hot or at room temperature.","target":"salt zucchini and mix, then let drain in a colander for 1 hour. drain. beat eggs, then add zucchine, herbs, cumin, breadcrumbs, pepper, and feta. adjust breadcrumbs if not the right consistency to form a patty. cover bowl and refrigerate for 1 hour. heat 1\" of oil in frying pan to 275 degrees. form patties from heaped tablespoon. dredge in flour. when oil is ready, fry in batches until golden brown on each side. drain on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large skillet. add onion, celery, and green pepper. cook slowly for 10 minutes. do not brown. stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. transfer mixture to a buttered 2-to 3 quart casserole with lid. add boiling water. cover. bake at 350 degrees f for 1-1\/2 hours or until barley is tender and liquid is absorbed. sprinkle with grated cheese before serving. good served with: marinated, slightlt blanched mixed vegetables, hot french bread and butter. tips: this dish can be assembled and baked later. add the boiling water just before baking. baking time should be increased by 15 minutes when starting refrigerated temperature.","target":"in a large skillet, bring asparagus and broth to a boil. reduce heat; cover and simmer for 3 minutes or until crisp-tender. drain; immediately place the asparagus in ice water. drain and pat dry. in a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. in a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. pour over vegetables. cover and refrigerate for at least 1 hour. sprinkle with sesame seeds before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown beef. drain off fat and mix in barbecue sauce. spread rolls out onto baking sheet and pinch into rectangle. put beef mixture down center of rolls and cover with slices of cheese. pull up rolls and pinch to seal over cheese. bake at 325° for 20-25 minutes.","target":"wrap ribs in double thickness of foil and bake for 2 hours at 300 degrees f. unwrap and drain drippings. combine all ingredients and pour over ribs. marinate at room temperature for 1 hour. bake at 350 degrees 30 minutes, basting with sauce, or grill 30 minutes, 4 inches above coals turning and basting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place ribs in a roasting pan. cover and bake at 450 degrees for 45 minutes; drain. top with onion and lemon. cook garlic in butter in a saucepan over medium heat, stirring constantly, until tender. add water and the rest of the ingredients. bring to a boil; pour over ribs. bake at 350 degrees for 1 hour, basting often.","target":"wrap ribs in double thickness of foil and bake for 2 hours at 300 degrees f. unwrap and drain drippings. combine all ingredients and pour over ribs. marinate at room temperature for 1 hour. bake at 350 degrees 30 minutes, basting with sauce, or grill 30 minutes, 4 inches above coals turning and basting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine sauce ingredients in double boiler until thick and smooth. combine fruit in casserole and pour sauce over all while still hot. cover and refrigerate overnight or several days. bake uncovered @ 350 degrees f for about 30 to 40 minutes. fresh fruits should be tender. sauce will be bubbly.","target":"in a large bowl, stir together flour, sugar, baking soda and salt. add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs). pour into a greased 9 inch x 13 inch pan. bake at 350°f for about 30 minutes or until toothpick inserted near center comes out clean. this cake is best with fruit cocktail cake icing #7062."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!","target":"preheat oven to 350 degrees. in a large bowl, combine fruit cocktail (juice included), sugar, eggs and vanilla and stir until well mixed. combine flour, salt and soda and gradually add to fruit mixture. stir until well combined. pour into a greased and floured 9 x 13 inch baking pan and bake for about 45 minutes or until cake starts to pull away from the sides of the pan. cool completely and frost with included recipe or just top with whipped cream or cool whip. frosting: combine whipped topping and pudding mix until well mixed. fold in mandaring oranges with juice until well combined. frost cooled cake. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!","target":"in a large bowl, combine flour, white sugar, baking soda and salt. add egg, vanilla, fruit cocktail, and syrup; beat well. in a greased 9x13-inch pan, pour batter and spread the brown sugar and nuts evenly on top. bake at 350 degrees (if using glass pan, 325 degrees) for 1 hour. top with ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!","target":"preheat oven to 350 degrees. sift flour with sugar, soda and salt. beat eggs until thich and lemon colored. add undrained fruit cocktail to egg mix. stir in dry ingredients, mix thoroughly. pour into greased and floured 9\" square. pan. combine nuts and brown sugar. sprinkle nuts\/sugar over batter. bake for 25 to 30 minutes or until tests. done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!","target":"add margarine and fruit cocktail to dry ingredients. beat with spoon until mixed well. add egg and blend about 2 minutes more. pour into 9x13 greased and floured pan. sprinkle top with mixture of brown sugar, coconut and pecans. bake at 350 degrees for 40-50 minutes. lower oven to 325 degrees for glass pan. shortcut: use pre-sifted flour and just stir in other dry ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!","target":"drain the fruit, beating the juice with the egg till creamy. add the flour, sugar, baking soda and salt. fold in the fruit. pour into a greased 8 x 8 inch pan. top with nuts and brown sugar. bake for 35 minute at 350. serve with dollops of fresh whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!","target":"preheat oven to 375 degrees fahrenheit(350 for glass pan). grease and flour 8 or 9-inch square pan or 11x7 inch pan. combine bread mix, undrained fruit cocktail, and egg. stir until well mixed. pour into prepared pan. combine nuts, brown sugar and mini morsels. sprinkle over batter. bake at 375 degrees for 35-45 minutes or until toothpick inserted in center of cake comes out clean. serve warm or cold. can serve with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat the butter and oil together in a 12-inch skillet over moderate heat. meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. drop tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1\/2 inches in diameter. flatten each patty slightly with the back of a spoon. reserve the remaining batter. cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. remove them to a platter covered with paper toweling and set in a keep-warm (250 f) oven. use the remaining batter cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.","target":"whisk together in a large bowl the first 10 ingredients (up to nutmeg). whisk together in another bowl the next 5 ingredients (soy milk to flax seeds). add the zucchini to the wet ingredients. pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. spoon 1\/4 cup batter onto a heated (medium heat or 350 f), greased griddle for each pancake, nudging the batter into rounds. cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. serve immediately or keep warm in a 200 f oven while you finish cooking the rest. serve with pure maple syrup or honey."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat the butter and oil together in a 12-inch skillet over moderate heat. meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. drop tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1\/2 inches in diameter. flatten each patty slightly with the back of a spoon. reserve the remaining batter. cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. remove them to a platter covered with paper toweling and set in a keep-warm (250 f) oven. use the remaining batter cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.","target":"saute onions in a skillet until tender, add zucchini and heat for 5 minutes, stirring frequently. pour eggs into large mixing bowl, mix in onions and zucchini, then stir in crumbs and parsley. pour 1\/4 inch oil in a frying pan and heat until hot. drop spoonfuls of zucchini mixture into hot oil until golden on both sides."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°f. cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. mix together the corn, cottage cheese, salt, pepper, and green onions. spoon the mixture into the squash halves, mounding it slightly. top with parmesan cheese. place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. you can also use yellow squash.","target":"cut out the middle section about 12 inches long, discard the rounded tip. using a spoon remove the seeds from the middle section and the stem end. stuff the center section first and use the remainder of the sausage in the stem end. remove the stem. tip - break off about a quarter of the roll and roll between your hands until you can fit it into the zucc hole - then press it with your fingers so that it is formed into the zucc. place zucchini in a pan, bake covered for 1 1\/2 hours - drain liquid then add spaghetti sauce and bake covered at 350f for another 1\/2 hour. slice in 1 inch round sections and spoon on spagetti sauce. serve with parmeson cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°f. cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. mix together the corn, cottage cheese, salt, pepper, and green onions. spoon the mixture into the squash halves, mounding it slightly. top with parmesan cheese. place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. you can also use yellow squash.","target":"preheat oven to 400. wash and cut zucchini in half; scoop out all the seeds and discard. prick inside with a fork. put stuffing ingredients together in a mixing bowl and mix together. spoon half the mixture into each zucchini half and pack firmly. put the zucchini back together, by putting a stuffed zucchini half on top of the other. spray aluminum foil with cooking spray and wrap zucchini. place on cookie sheet or dish and bake for 1 1\/2 to 2 hrs, depending on zucchini size. remove from oven and allow to sit for a few minutes. serve with catsup or tomato sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°f. cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. mix together the corn, cottage cheese, salt, pepper, and green onions. spoon the mixture into the squash halves, mounding it slightly. top with parmesan cheese. place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. you can also use yellow squash.","target":"cook zucchini in boiling water 4 minutes; drain under cold water. cut lengthwise in half; scoop out pulp leaving 1\/4\" shell. arrange shells in buttered 7x11 baking dish. chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. stir in tomato, parsley, black olives, basil and oregano. season to taste with salt and pepper. stuff mixture into zucchini shells; cover dish with aluminum foil. bake at 325 degrees 25-30 minutes, until hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°f. cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. mix together the corn, cottage cheese, salt, pepper, and green onions. spoon the mixture into the squash halves, mounding it slightly. top with parmesan cheese. place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. you can also use yellow squash.","target":"cook the whole zucchini until tender-crisp, 10-15 minutes. cool enough to handle and cut in half lengthwise. cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1\/4\" on bottom and sides. brown, crumble and drain the sausage. using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, italian seasoning and optional fennel seeds. cool slightly. add the browned sausage and season lightly with salt and pepper., if needed. add the beaten egg. spoon the mixture into the scooped out zucchini halves. bake 350 degrees, 30 minutes, until heated through and browned slightly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°f. cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. mix together the corn, cottage cheese, salt, pepper, and green onions. spoon the mixture into the squash halves, mounding it slightly. top with parmesan cheese. place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. you can also use yellow squash.","target":"whip eggs and half-and-half together; strain. mix all dry ingredients together. cut zucchini lengthwise into halves and cut each half into long strips 1\/4-inch wide. immerse in egg mixture and drain. coat slices, about one-fourth at a time with breading. deep fry in vegetable oil at 325 degrees f until brown and crisp. drain well on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice the zucchini and blanch for 5 minutes in boiling water, drain. mix bread crumbs, milk and lemon peel together, blend with zucchini. whip eggs, add water and spices and whip again. pour into hot omelet pan greased with butter\/oil. when eggs begin to set, top with zucchini mixture. sprinkle with cheese, place under a hot broiler until slightly browned.","target":"place the grated zucchini, onion and mint in a bowl and stir. season with salt and freshly ground black pepper. stir in the egg and breadcrumbs and mix until smooth. shape the mixture into walnut sized balls. heat the oil in a pan and on a medium heat fry the fritters for a few minutes until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice the zucchini and blanch for 5 minutes in boiling water, drain. mix bread crumbs, milk and lemon peel together, blend with zucchini. whip eggs, add water and spices and whip again. pour into hot omelet pan greased with butter\/oil. when eggs begin to set, top with zucchini mixture. sprinkle with cheese, place under a hot broiler until slightly browned.","target":"salt zucchini and mix, then let drain in a colander for 1 hour. drain. beat eggs, then add zucchine, herbs, cumin, breadcrumbs, pepper, and feta. adjust breadcrumbs if not the right consistency to form a patty. cover bowl and refrigerate for 1 hour. heat 1\" of oil in frying pan to 275 degrees. form patties from heaped tablespoon. dredge in flour. when oil is ready, fry in batches until golden brown on each side. drain on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.","target":"beat the eggs, oil, sugar and vanilla until light and fluffy. stir in zucchini and pineapple. combine dry ingredients and add to batter. pour in nuts and raisins and stir. pour batter into 2 well-greased loaf pans. bake at 350°f for 1 hour or until firm. cool in pan for 10 minutes. freezes beautifully."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.","target":"in lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla. mix dry ingredients; add to egg mixture just until moistened through. pour into 2 greased and floured loaf pans. bake at 350° for 60 minutes or until pick comes out clean. cool 10 minutes before removing from pans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.","target":"place zucchini in sieve; let drain 30 minutes. drain pineapple. preheat oven to 350°f; coat the inside of 10 inch tube pan with non-stick vegetable oil spray. sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl. mix together eggs, oil, pineapple juice and vanilla in a small bowl. add to the dry ingredients. press zucchini to remove excess liquid. add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. turn into prepared pan. bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.","target":"beat eggs until light and fluffy. add sugar and beat until blended. stir in oil, vanilla, zucchini, and pineapple. sift dry ingredients and stir into egg mixture along with nuts. bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes. **note: the loaf in the photo has been made with 100% whole wheat flour and instead of nuts i added raisins. i also doubled the recipe. the zucchini was previously grated and frozen so juice and all was added -- i had extra zucchini so a bit extra was added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.","target":"combine flour, baking powder, baking soda and salt. in a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. stir flour mixture into zucchini mixture. fold in chopped walnuts. pour batter into two greased and floured 9 x 5 loaf pans. bake at 350°f for 1 hour. cool on wire racks. tip: if you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1\/2 cup of carrots). this freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. this will also save time during the preparation."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.","target":"mix first 6 ingredients together. sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if you\u2019re using nutmeg). add remaining ingredients. mix all together. baking options: pour into two 4\u2033 x 8\u2033 well-greased loaf pans and bake at 350 for an hour or pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small mixing bowl combine half of the cheese and italain seasoning. roll chicken pieces in cheese mixture to coat lightly. arrange pieces in an small baking dish. in a small saucepan cook onion in hot margarine till tender. stir in flour; add milk all at once. cook and stir till bubbly; stir in drained spinach, garlic and pimiento olives if using, season to taste with salt, pepper and nutmeg. spoon spinach mixture over chicken; sprinkle with remaining parmesan. bake, uncovered, in a 350f oven for 30 to 40 minutes or till chicken is fully cooked.","target":"heat oil in a large nonstick skillet over medium-high heat. sprinkle chicken with salt and pepper, and add to skillet. cook 5-6 minutes on each side or until well browned. remove to plate, and keep warm. add next 4 ingredients, through apple slices, to pan; bring to a boil. reduce heat, simmer, stirring often, 5 minutes. return chicken and juices to pan. cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes. add spinach to pan, and toss until wilted, about 1 minute. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: coat a 2-quart rectangular baking dish with nonstick cooking spray. preheat oven to 375°f. if desired, peel pears. core and halve pears lengthwise. arrange pear halves, cut sides up, in prepared baking dish. sprinkle with cinnamon and top with pineapple. in a medium bowl, combine remaining ingredients until well mixed. sprinkle this mixture evenly over fruit. bake for 25-30 minutes, or until pears are tender. serve warm.","target":"in a small saucepan soften gelatin in 1\/2 cup of the orange juice. stir over low heat till gelatin is dissolved. stir in undrained crushed pineapple and the remaining orange juice. chill till partially set. fold in pears and green pepper, if desired. turn mixture into a 6-cup mold. chill till firm. unmold onto a plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large dutch oven over medium heat, let the butter melt. add in the onions and garlic; stir\/saute for 5 minutes or until tender. add in the flour; stir until bubbly. add in tomatoes, broth, wine, seasonings, and parsley; simmer 5 minutes. bake, uncovered, in a 400° oven for 30 minutes. add in scallops\/fish, and bake, covered, for 10 minutes. add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink. discard any clams that do no open up. ladle into soup bowls.","target":"thaw shrimp, if frozen; halve length-wise. in a large saucepan cook onion and garlic in oil till tender. stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. bring to boiling; reduce heat. cover and simmer 20 to 25 minutes or till vegetables are tender. stir in shrimp, clams, and parsley. bring to boiling; reduce heat. cover and simmer 1 to 2 minutes more or till shrimp turns pink. spoon into serving bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large nonstick skillet, saute chicken in oil until no longer pink. add water and taco seasoning; simmer until chicken is well coated. transfer to a slow cooker. add v8 juice, salsa, beans and corn; mix well. cover and cook on low for 3-4 hours or until heated through. serve with cheese, sour cream and cilantro.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fill an extra large pot half full of water. add sprinkle of salt. add rinsed chicken thighs, with bones and skin. after 2 hours on high, with water boiling, remove the skin and bones. if you remove the chicken to do this, keep the broth and return the chicken once items are removed. keep lid on the pot with some opening so it doesn't boil over. add veggies(drained) unless you are using creamed corn. continue to heat the soup. once veggies are cooked you may serve or store. soup tastes better after 2 days. do not scrape off fate when cold. it improves the flavor and vitamin content. addition of buillon extends soup, 1 tsp or cube to every cup of water.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour chicken broth in a pan. then pour both packages of tortellini in with the broth. let it cook for a couple minutes and then add the chicken and italian seasoning (i would say 2 tbs of seasoning, but after you try it--i just go by taste on how much). cook until hot. serve in bowl and sprinkle with mozzarella cheese.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1\/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1\/2 cups.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and slice potatoes in thin chip slices. layer on bottom of crock pot. salt and pepper. cut onions in slices against rings and layer on top of potatoes. chop bell peppers and throw over onions. chop celery and add. chop carrots and add. lay cut pieces of chicken on top. pour in soups and spread them out; add 1\/2 can of milk (soup can that is). salt and pepper. put lid on and set on low for 6-8 hours. when ready remove chicken and take out the bones; cut chicken into chunks add back to soup. stir and serve.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the chicken breasts and broth in a large skillet. bring slowly to a simmer. cover and simmer over low heat until chicken is tender; about 15 minutes. remove chicken to a plate. strain broth into a 4 cup measure; strain off any fat. when chicken is cool enough to handle, cut in 1 inch cubes. in same skillet, heat oil. add onion and garlic. cook over medium heat until soft, but not brown, about 3 minutes. add kidney beans, jalapeño pepper, cumin and chicken broth. bring to a boil; lower heat and simmer for 10 minutes. add chicken and heat to serving temperature. top each serving with 1 tablespoon cheese, sour cream and salsa.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut chicken into small bite size pieces. heat large saucepan over medium-high heat, spray with cooking spray (or add olive oil) and saute chicken and garlic until chicken browns. add crushed tomatoes, chicken broth, green chilies, corn and chili powder. simmer for 20-30 minutes to allow flavors to blend. meanwhile, mince cilantro and chop green onions. pour soup into bowls and top with cilantro, lime juice, green onions and cheese.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in heavy large saucepan over medium heat. add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper flakes and saute until vegetables are just tender, about 10 minutes. add broth. cover pot and simmer 10 minutes. add zucchini and carrot. cover and simmer until carrot is almost tender, about 5 minutes. increase heat to high and bring soup to boil. add ravioli and boil until tender, about 5 minutes. add chicken and cook just until heated through, about 1 minute. season soup with salt and pepper. serve topped with parmesan cheese.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot. add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper. simmer 2 hours, stirring occasionally. remove bay leaves. divide soup in half, leave half in the soup pot and puree the other half in a food processor. add the pureed soup back to the soup pot and stir. add shredded chicken and parsley. simmer 30 minutes. while the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. drain and toss with olive oil until lightly coated. ladle soup into individual bowls and add macaroni to taste. add parmesan cheese to taste and enjoy! (number of servings is approximate).","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice the carrots. then put them in boiling water. cook until tender. then drain. cut the usable part of the leeks and the celery into small chunks. saute them down in 1\/2 tablespoon of butter until soft. put chicken broth and cream into a pot and boil. drain the beans and add to the chicken and cream mixture. also add the rest of the butter and the basil. add the vegetables to the mixture and stir. serve.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse chicken and put in large pot or dutch oven, season with salt and pepper. cover with water and add onion, celery, garlic, carrots, bay leaf and peppercorns. bring to a boil, cover and simmer for about 1 hour or until chicken is done. remove chicken and set aside to cool, drain broth into a bowl. shred chicken . for soup, put butter in same pot and melt. add onion, celery and garlic, saute until softened. add the shredded chicken and the rest of soup ingredient along with reserved broth. bring to a boil and then lower temperature to low and cook until veggies and noodles are fork tender. remove bay leaves.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: debone chicken and set aside. in heavy 5 quart dutch oven put all ingredients except chicken. bring to a simmer stirring untl cream cheese is melted. cover and continue simmering over low heat for 30 minutes. add diced chicken and continue to simmer for 10 minutes.","target":"in a large saucepan or dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3\/4 cups) water. bring to boiling; reduce heat. cover and simmer for 10 minutes. stir in remaining ingredients. return to boiling. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper. meanwhile, in a greased 13x9x2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. arrange chops over rice; top with green pepper. cover and bake at 350f for 1-½ hours. uncover and sprinkle with cheese; return to the oven, until cheese is melted.","target":"trim excess fat from chops. spray a 10-inch skillet with nonstick spray coating. brown chops on both sides in hot skillet. remove chops. add onions; cook and stir over medium heat 3 minutes. push onions aside; return chops to skillet. combine mustard, dressing and pepper; spread over chops. cover; cook over medium-low heat 15 minutes or till meat is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sprinkle chicken with steak seasoning. melt butter in a large thick skillet. add chicken and brown for 5 minutes. turn. add onion, garlic, mushrooms and bay leaf. stir vegetables and cook for 5-10 minutes. add wine. allow to boil and reduce until it is almost all evaporated. add rice, tomatoes and water. make sure all the rice is in the liquid. cover and cook for 20 minutes.","target":"spray a 12-inch skillet with nonstick spray coating. brown chicken pieces on all sides over medium heat about 15 minutes. remove chicken. drain fat from skillet, if neccessary. add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. place chicken atop rice mixture. cover; simmer 30 minutes or till chicken and rice are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in bowl, combine crab meat, breadcrumbs, an 1 cup panko. in small bowl, whisk eggs well and add cream, whisking. add cream mixture, mustard, lemon juice, tarragon, onion, and salt\/pepper to crab mixture and combine well. in a large skillet, heat 1 tablespoon of butter over moderate heat until foam subsides. take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart). drop cake into pan and sauté for 2 to 3 minutes; until deep golden. carefully turn over and cook 2 to 3 minutes more. the cakes may be cooked a few hours ahead. place on a cookie sheet and cover. when ready to serve, reheat in 350°f oven for 10 to 15 minutes.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine egg, 1\/4 cup of the crushed potato chips, coconut, green onion, mayonnaise or salad dressing, parsley, and coriander in mixing bowl. stir in crabmeat; mix well. shape into 12 patties 1\/2 inch. coat patties with remaining crushed potato chips. heat oil in large skillet. add crab patties. cook 2 to 3 minutes on each side until golden. serve immediately with herb sauce. herb sauce- combine all ingredients in a small bowl. cover and refrigerate 1 hour to allow flavors to mellow.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in bowl, mix together 3\/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, tabasco, celery salt and paprika. combine thoroughly. add crab and mix well. shape into 8 to 10 patties and coat with remaining panko. refrigerate until chilled, about 1 hour. in skillet heat butter and \/or oil over medium heat. when nice and hot add crab cakes. sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side. add more oil or butter as needed to the pan to prevent the cakes from sticking.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: press zucchini in a length of cheesecloth to remove as much moisture as possible -- combine with next 7 ingredients. lightly fold in bread crumbs. gently form into patties that are 3\" in diameter and 1\" thick -- melt butter in skillet; fry patties over medium heat until golden on both sides. serve with lemon wedges and tartar sauce.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: shred the crab meat. combine all ingredients in a large bowl. mix well. scoop out 2 tbsp (aprox.) roll as you would a meatball, and flatten into a cake. repeat. place on a nonstick baking pan , cover, and refrigerate for 30 minute. bake at 450 degrees for 20 min, then flip over and bake for another 10 minute.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: lightly brush 9 small muffin cups with 1 tbsp of the mayonaise. cut crusts from bread and roll till 1\/2 original thickness. cut each slice into quarters. press lightly into muffin tins. combine remaining ingredients and spoon into bread cups. bake at350° f for 15 - 20 minutes or until bubbly and golden.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onions in butter until soft. pick thru crabmeat to remove any shells and put in large bowl. add onion and butter, 1\/2 c breadcrumbs and old bay seasoning to crabmeat and mix gently. form patties of desired size. press together gently to hold shape. mixture is soft and falls apart easily. carefully dip in milk\/egg mixture and cover completely in breadcrumbs. bake at 400 for 10 - 15 minutes.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onion, garlic, and bell pepper until tender, and cool slightly. mix 1\/3 cup bread crumbs, mayonnaise, sour cream, egg, worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl. stir in sauted onion mixture, and crab meat, combining carefully. form into 5 cakes (1\/2 cup measuring cup works well). combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture. saute cakes in non-stick pan coated with oil until golden brown, turning once. serve with favorite dipping sauce.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredients except crab meat and saltine crackers. mix ingredients very well, then add saltine crackers and blend inches. next add crab meat and gently fold into mixture. note: do not over mix because crab meat will break apart. crab cakes should be made into balls 4, 6 or 8 oz. they are best pan fried in vegetable oil over medium heat, turning as they become golden brown.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 250 degrees. place all ingredients except dry bread crumbs, butter, and tartar in mixing bowl and stir to combine. shape into eight 2-1\/2\" patties, gently squeezing out excess liquid. spread dry bread crumbs in a shallow bowl and coat both sides of each patty with bread crumbs, gently shaking off excess. heat half the butter in a large skillet over medium heat. add half the crab cakes and cook, turning once, until golden brown, 4-6 minutes. keep warm in oven. repeat with remaining butter and cakes. serve hot with tartar sauce.","target":"in a large bowl, combine crushed crackers and next 5 ingredients. with fingers, pick through crabmeat to remove any shells. place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. form into 4 patties. spray a large skillet with non-stick cooking spray; heat over medium heat. add patties, cook until browned 12-15 minutes. serve with coleslaw (optional)"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place half of the potatoes and 1\/4 cup of the water in 2-quart microwavable casserole. cover and microwave on high 10 to 12 minutes or until potatoes are tender; drain. repeat with remaining potatoes and water. mix mayonnaise, sour cream and salsa in large bowl. gently stir in potatoes and remaining ingredients. cover and refrigerate at least 2 hours until chilled.","target":"mix mayo, vinegar, relish, mustard, sugar, salt, pepper and red onion together in a bowl. let stand while your potatoes and eggs are cooking. while potatoes and eggs are still warm (it is essential to mix while warm so that the flavors develop properly), mix all potatoes,eggs, chicken, bell pepper and vegetables together with mayo mixture. mix gently, you don't want mashed potatoes, but just be gentle enough so that the ingredients are well incorporated together. adjust salt, pepper and sugar according to taste. can be served warm or cold, best when refrigerated overnight. lightly sprinkle paprika and parsley over before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 190°c cook potatoes in boiling water until almost done, drain well. layer potatoes in a greased casserole dish. top with chicken and spring onions. melt butter in a medium saucepan. briefly saute the garlic. stir in flour, water, crumbled stock cube, wine and cream and cook, whisking until thickened slightly. stir in mustard and mayonnaise, pour over chicken. sprinkle with cheese and paprika. bake until golden. sprinkle with parsley before serving.","target":"mix mayo, vinegar, relish, mustard, sugar, salt, pepper and red onion together in a bowl. let stand while your potatoes and eggs are cooking. while potatoes and eggs are still warm (it is essential to mix while warm so that the flavors develop properly), mix all potatoes,eggs, chicken, bell pepper and vegetables together with mayo mixture. mix gently, you don't want mashed potatoes, but just be gentle enough so that the ingredients are well incorporated together. adjust salt, pepper and sugar according to taste. can be served warm or cold, best when refrigerated overnight. lightly sprinkle paprika and parsley over before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare rice according to package directions. combine vegetable oil, bell pepper, onion, garlic, salt, pepper, and chili powder in large frying pan and sauté until pepper and onion are almost done. add kidney beans and liquid to pepper and onion mixture. continue to cook until pepper and onion are done. add crushed tomatoes and pepper and onion mixture to pot with rice. simmer until heated through and most of liquid has been absorbed by rice. serve topped with shredded cheddar cheese.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour beans with their liquid into a saucepan and cook over medium heat. add the seasonings and butter. when the mixture begins to boil use a fork to mash 1\/2 the beans. cook for 10 to 20 minutes to until it looks like bean paste with big beans in it. mix in rice.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large skillet, heat the oil, add the onion, green pepper and garlic; saute till softened. add the tomatoes, zucchini, oregano,and rosemary. cover the skllet and simmer for about 5 minutes. add the beans, green chilies, and picante sauce to taste. simmer the mixture stirring occasionally until it's heated through. season with salt and pepper if desired. to serve, spoon the veggie-bean mixture over the hot rice; sprinkle with cheese, and hot sauce if desired.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray and heat large heavy saucepan over medium low heat. add onion and sauté, stirring occasionally, about 3 minutes. add pepper and garlic and sauté 3 more minutes. add beans through oregano and simmer 8 minutes, adding water if it gets too dry and starts to stick. mix 1 cup of bean mixture with rum and mash to a paste with a fork or in the blender or food processor. add paste back into the pot, cover and simmer over low heat 20 minutes. serve over rice. offer onion through sour cream, each served in its own small dish, as condiments.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. in a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. season with salt and pepper. transfer to a greased 2 quart baking dish and top with onions and olives. bake uncovered for 30 minutes. sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in med hot pan, fry bacon, remove and retain 2 tbs of drippings. chop fried bacon. saute the onions, bell pepper, celery, jalapenos, and garlic until translucent in the bacon drippings. add remaining butter and spices, except salt and stir for 5-7 minutes. add beans, 5 quarts of the broth (enough to cover beans), and tabasco and bring to a boil. keep remaining broth hot in another pan. reduce to a simmer. after about an hour, add the rice, and chopped bacon and continue cooking until the beans are done (about another hour). note: cooking time can be reduced by using canned beans. just add the canned beans and rice at the same time and cook for 1 hour. add additional broth as needed. season with salt to taste and serve.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté onions and green pepper in butter for about 5 minutes. stir in garlic, and add beans. in another pan bring the wine and bay leaf to a boil. add the tomato paste to hot wine and stir until dissolve. arrange beans and sliced sausage in layers in a 9x13-inch casserole. salt and pepper each layer. remove bay leaf from the wine mixture and pour this over top of beans and sausage. bake at 350°f for 40-50 minutes. serve over rice. note; i am posting as it appears in the cookbook, however i do sauté in olive oil and it turns out fine and turkey sausage works.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pick through beans to remove any rocks. wash beans and cover with water in a large pot. add onion, bell pepper, ham hocks, and garlic. cook on low heat until done (about 2 to 3 hours depending upon how soupy you like your beans). remove hocks; allow to cool. remove meat from hocks and return meat to bean mixture. add salt, pepper, liquid smoke and butter; heat through. serve over rice.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook rice according to package directions, substituting vegetable broth for 4 ounces (1\/2 cup) of the water. wash and peel garlic and onion; wash bell pepper and remove membrane. mince garlic, chop onion, and chop bell pepper. heat olive oil in a medium skillet over medium-high heat. add garlic, onion and bell pepper and saute´ until tender. add drained beans, cumin, oregano, 1\/8 teaspoon of the black pepper, and 1 to 2 tablespoons of water to prevent sticking. stir and continue to cook until beans are heated through. serve bean mixture over cooked rice topped with cheese and sour cream.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large skillet, saute 2tbl. butter, onion, peppers,and garlic. when onions are transparent, add curry powder. cook and stir until vegetables begin to lightly brown. add broth and cook until vegetables are tender. add beans, rice, coriander, and salt. cook 5 minutes or until entire mixture is piping hot. remove from heat and let stand, covered, 2-3 minutes for flavors to blend. in a smaller skillet, saute sliced bananas in remaining 2 tbl butter until just heated through. serve beans and rice topped with banana\/butter mixture.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet heat oil on medium heat. add green peppers, onions and garlic. cook until tender. add salt, pepper, bayleaf, diced tomatoes and beans. simmer 20 minutes on low. remove bay leaf, mash about 1\/2 of the beans and tomatoes. add rice, stir until combined. sprinkle on cheddar cheese, cover and allow to cook on low until cheese is melted.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook rice according to package directions. to prepare the beans, heat olive oil in a large skillet over medium high heat. add onions and saute until tender (about 10 minutes). sprinkle on chili powder and cook 1 minute, stirring frequently. add beans, salsa, and water and cook about 5 minutes. serve beans over rice, with sour cream on top.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak dry beans overnight in water, at least 1 inch above the beans, in a large stock pot. rinse, drain and return to large stock pot. add bell pepper, celery, onion, bay leaves, crushed garlic, cooked ham (if using) and polish kielbasa. fill pot with water, well above the level of the ingredients. bring to a slow boil and then simmer for 2 hours, uncovered. add worcestershire sauce, butter, tabasco and salt and pepper. i usually start with a few dashes of tabasco and let it simmer for 15 minutes, taste, and adjust to taste. it should simmer for at least an hour. serve over rice. can add more or less hot sauce, depending on how spicey you like it.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre heat oven to 350. in a medium pan saute bacon until pieces are crisp not burnt. remove and set aside on a paper towel. get rid of the bacon grease except 1 tablespoon. add the red beans and rice, saute. mix together so rice and beans are coated with the bacon grease.add chicken stock,salt,pepper,chili flakes and smoked paprika. mix and bring to a boil. remove from heat and add the diced ham and olives. transfer the mixture to a 6x6 or 6x9 baking disk.cover with aluminum foil and put in oven for about 30-35 minutes.top casserole with bacon and sliced swiss cheese and cook until cheese is melted.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sort and soak beans overnight. in a large pot, add all ingredients except onions, butter, beans and rice, bring to a boil stirring occasionally, cover and simmer 1 hour. while pot is heating up, add onion and butter to a small saucepan and cook until tender, add to pot. add beans, cover and simmer 2 1\/2 -3 hours until beans are tender, adding water if necessary to keep beans covered. about 45 minutes to an hour before serving, remove ham hocks, let them cool, and remove meat and skin from them. discard skin and put meat and bones back into pot. to serve, put a spoonful or two of rice in each bowl and ladle the red bean mixture over it.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot bring 6 cups water to a boil. add beans and boil for 2 minutes. turn heat off and let beans soak for 1 hour. in another large pot or dutch oven over medium heat, melt butter and cook green onions, white onions, celery and garlic until soft but not brown. stir in beans and liquid, sausage and the seasonings. bring to boil, then reduce heat and simmer, partially covered for 3 hours or until beans are very soft. if dry, add more water a little at a time. serve beans over rice, and garnish with additional green onions.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium skillet cook bacon over medium heat until crisp. remove and drain on paper towels. remove all but 2 tblsps. bacon drippings. add onion and cilantro to remaining drippings in skillet, cook until onion is tender. transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. mix well. sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot. serve over hot cooked rice.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet heat oil, brown onions and peppers til soft. add tomato paste and simmer 2 minutes. add everything but rice, cheese, pico de gallo and sour cream to slow cooker. cook on low for 8 hours. stir in rice. top with pico de gallo, cheese and sour cream.","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil in a large pan over medium high heat. saute onion, bell peppers, garlic, and andouille sausages (cut up) for about 5 minutes or until softened. add the rice, cajun seasoning, and garlic salt stirring until rice is slightly browned, about 2 minutes. pour in tomato sauce, tomatoes, and chicken broth and stir until combined. bring mixture to a sight boil. add beans and stir, then reduce mixture to low. cover pan and cook about 18-20 minutes. stir to fluff the rice. let cool 2-3 minutes. garnish with freshly chopped cilantro and cheese. enjoy!","target":"boil pork 5 minutes to get rid of salt. put pork in second water (hot) and add beans, water, should be one-half inch above beans. add immediately, one bell pepper, one chopped onion, celery, garlic, italian seasoning and whole hot pepper. cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. salt to taste and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix 2 (3-1\/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. place half the ladyfingers in the bottom of a 9\" x 13\" glass dish. add half the pudding and half the cool whip. repeat layers. crumble 3-4 heath bars over top. refrigerate.","target":"cook gelatin according to package instruction, depending on the firmness you desire. cool and cube gelatin. in a medium bowl, beat pistachio pudding with half and half or milk till blended. add in gelatin cubes, pineapple tidbits and chopped pistachios. chill at least 6 hours for flavors to blend. heavenly!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar. add egg, vanilla, and walnuts. beat by hand until well mixed. add flour. make into one or two rolls and refrigerate. when ready to bake, cut in thin slices (size and thickness of half dollar). bake at 350 degrees for 4 minutes. watch carefully as they tend to burn easily. cool 30 seconds before removing from cookie sheet.","target":"cream sugars, eggs, and shortening together. add dry ingredients and mix until moistened and work into a dough. roll into a 3 inch roll and wrap in wax paper. chill. slice off 1\/4 inch slices and put on a cookie sheet lined with parchment paper. bake at 350 degrees until cookies just start to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar. add egg, vanilla, and walnuts. beat by hand until well mixed. add flour. make into one or two rolls and refrigerate. when ready to bake, cut in thin slices (size and thickness of half dollar). bake at 350 degrees for 4 minutes. watch carefully as they tend to burn easily. cool 30 seconds before removing from cookie sheet.","target":"mix togetherthe sugars, margarine and eggs until well blended. stir in flour, baking soda, cream of tartar and nuts. shape into a roll or pack into a square freezer container. refrigerate at least 2 hours. slice 1\/4\" thick. nake at 350 degrees for about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"mix 1st four ingredients till blended. mix dry ingredients in separate bowl then add to the wet ingredients until well blended. cut into half and wrap both pieces (like bread loaves) in plastic wrap. chill 1 hour. using one piece at a time, roll on floured surface, if to sticky keep adding flour till you have a manageable dough like consistency. cut out shapes. cook 400 degrees ungreased 6-8 minutes till lightly golden. cool on wire rack. keep all unused portions cold for easier handling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 350°. stir together flour, baking powder and salt; set aside. in a large mixing bowl, beat sugar and shortening together until fluffy, beat in eggs. stir in dry ingredients then lemon juice; mix well. chill 2 hours. shape into 1 1\/4-inch balls; roll in additional sugar. place 2-inches apart on greased baking sheets; flatten. bake 8-10 minutes or until lightly browned. makes 8 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"chill dough; make into balls. dip each ball into white sugar and place on greased cookie sheet, sugar side up. optional: place a pecan half on each cookie. bake at 350 degrees for 10- 12 minutes. if they are underbaked, they are chewy. if they are baked longer, they are nice and crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream first four ingredients. add eggs and vanilla and beat well. add dry ingredients. chill several hours or overnight. roll in ball size of walnut, dip in sugar and place on ungreased cookie sheet and flatten with a fork. bake at 350 degrees about 10 minutes or until lightly brown. do not overbake!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 350 degrees. in a large bowl cream shortening, brown sugar, egg and vanilla until light and fluffy. mix in flour, baking soda and salt. shape dough into 1 inch balls. place 2 inches apart on an ungreased cookie sheet. bake at 350 degrees for 9-10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 350°. mix margarine and sugar and beat till fluffy. add egg and extracts. mix in soda and cream of tartar, and then add flour. wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out. roll to 1\/4\" thickness and cut with desired cookie cutters. leave room between cookies on baking sheet ( i use parchment) because they do spread. bake 8 minutes till set, but not browned. frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors. note: since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. underbaking will cause cookies to break, and overbaking will make them crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream shortening and sugar; add eggs, water and vanilla. sift dry ingredients and mix well. we take little balls of dough and mash down with fork; or you can roll it out and cut with cookie cutter. bake 8 to 10 minutes at 350°. a vanilla or caramel icing is good; or sprinkle brown sugar or coconut on top before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 375 degrees. in a large mixing bowl, combine first 4 ingredients. beat until well combined. in another bowl, combine dry ingredients and stir. gradually add dry mixture to creamed mixture and blend until well-mixed. stir in nuts. drop by tsp onto greased baking sheets about 1 1\/2\" apart. bake for 10-12 minutes, until cookie edges are lightly browned. remove cookies from oven and let cool about 2 minutes before removing to a wire rack. store in airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"beat margarine and sugar until light. beat in eggs. add rest of ingredients and mix well. place batter by small teaspoonfuls far apart on well greased cookie sheet(s). probably have to do this in 4 batches. bake at 350 degrees f. for 10 minutes until edges and undersides are well browned. if not adequately browned, it won't roll. loosen each cookie immediately and roll up while hot. place rolled up cookies on a napkin lined plate and sprinkle with confectioners sugar when cooled. do this until process until you use up all the batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream together sugar, powedered sugar, eggs and margarine. add oil and vanilla and mix. add salt, baking soda and all flour and mix. drop onto foil-lined baking sheet by spoonfuls. flatten in glass dipped in sugar. sprinkle extra sugar over top. bake at 350 for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream margarine, crisco and sugar together. add egg and vanilla, then gradually add all dry ingredients. beat till thoroughly mixed. dough should be firm, but have a creamy texture. chill for 30 minutes in refridgerator. roll into little balls, or use a small cookie scooper. roll individual dough balls in sugar. bake at 350° until pale golden for 8-12 minutes. do not over bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 375 degrees and grease cookie pan. combine powdered sugar, sugar, and oil. stir with wooden spoon until creamy. add egg, vanilla, and almond, and stir. add flour, cream of tartat, and baking soda, and stir til incorperated. form 1 1\/2 inch balls with dough and place on greased baking sheet. flatten ball with palm. bake 10 minutes or until very light brown. cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 375 degrees. cream shortening and sugars, then add egg and vanilla and mix well. sift together dry ingredients, then add them to the creamed mixture. fold in the walnuts. roll into 1\" balls and roll balls in granulated sugar. bake 10-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream margarine; gradually add 2\/3 c sugar, beating well at medium speed with an electric mixer (reduced-calorie margarine will separate while beating). add egg and lemon extract, beating well. combine flour, lemond rind, cream of tartar, soda, and salt; gradually add to creamed mixture, beating until well blended. cover and freeze dough 1 hour. shape dough into 1-inch balls. place on cookie sheets that have been coated with cooking spray. flatten cookied slightly. sprinkle cookies evenly with 2 tbl sugar. bake at 375 degrees for 8 minutes or until lightly browned. cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"mix powdered sugar, margarine, egg, vanilla. stir in flour, baking soda, and cream of tartar. cover and refrigerate at least 3 hours. heat oven to 375 degrees f. divide dough into halves. roll each half 3\/16\" thickon lightly floured cloth-covered board. cut into desired shapes with 2 to 2 1\/2inch cookie cutters. bake on lightly greased cookie sheet for 7-8 minutes until edges are just lt brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream together shortening and sugars. add the eggs and mix well. also add the vanilla. gradually add the flour mixed with the soda and cream of tartar. make small tablespoon sized balls and place on ungreased cookie sheet. bake at 350°f until brown, about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"mix together shortening, sugar, eggs and vanilla\/lemon extract. mix in a separate bowl, flour, baking powder and salt. mix 1 and 2 together. cover, chill at least one hour. roll and use star-shaped cookie cutters. bake 6-8 minutes in preheated 400º oven on ungreased baking sheet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 375°f in a large mixing bowl, combine sugar, water, honey, and egg. beat with mixer on high speed until well combined. in a separate bowl, combine flour, pecans, cinnamon, baking soda and allspice, mix well. add to sugar mixture and mix well. drop by teaspoonfuls onto greased cookie sheet 1 1\/2 inches apart. bake about 12 minutes, until cookies are lightly browned on edges. remove from oven at once. cookies are best if left to set a few hours before eating. makes about 3 dozen. store in airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"heat oven to 350ºf. beat butter flavor shortening and brown sugar, egg and vanilla until light. mix in flour, baking soda and salt. shape dough into 1-inch balls. place 2 inches apart on ungreased baking sheet. bake at 350ºf for 12 to 14 minutes, or until golden brown. remove to cooling rack after 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 400 degrees. sift flour, baking powder, and salt into a bowl. add oil, blend with a fork. beat sugar, vanilla, and egg\/milk mixture together until very light and fluffy. stir into the flour. chill 1 hour. roll out, and cut into whatever shapes you desire. sprinkle with sugar, decorate with nuts, or leave plain. bake for 9 min.."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"combine margarine, sugar, eggs and flavoring. mix thoroughly. sift dry ingredients together and stir into the margarine mixture. chill at least one hour. roll out 1\/4-inch thick. cut into desired shapes. place on ungreased cookie sheet. sprinkle with sugar. bake in 400 oven for 5-7 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"soften lard and butter, and stir in sugar and eggs. then add salt, vanilla, cream of tartar, baking soda, and flour. mix well. roll dough into balls (about the size of ping pong balls or a little smaller). roll the balls in a bowl of sugar. place the balls on a greased cookie sheet. grease the bottom of a glass and push it into the sugar. use the glass to push each ball flat so it is about 1\/2 inch thick. bake at 350 for 8-10 minutes or just until the outside edges start to brown. cool them on parchment paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream margarine, oil, and sugars. add eggs (1 at a time), beating well after each addition. add vanilla. sift dry ingredients; add to creamed mixture. chill dough for 2 hours. roll dough into small balls and flatten with the bottom of a glass dipped in sugar. bake at 350 degrees for 10-12 minutes on ungreased cookie sheet. variation: roll bolls in sugar, sugar and cinnamon, or colored, decorative sugar before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream together shortening, sugar, eggs, and vanilla. sift together and stir in flour, baking powder, and salt. chill for 1 hour. roll dough out and cut with cookie cutter. bake at 400 degrees from 6-8 minutes. make sure you bake in the very middle of the oven or the bottoms will be too brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"cream together sugar and shortening. add molasses and egg; beat well. sift together flour, baking soda, cinnamon, cloves, ginger, and salt. add to first mixture. mix well. chill. form into 1 inch balls. roll in granulated sugar and place an greased cookie sheet, two inchs apart. flatten with fork or spoon. bake in moderately hot oven, at 350 for 8 - 10 minutes. makes four dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift the first 4 ingredients together. cream butter and extracts together until butter is softened. add sugar gradually, creaming until fluffy after each addition. add yolks one at a time, beating well after each addition. add dry ingredients in 4ths, beating until just blended. make balls (1-inch), about 2-inches apart on ungreased sheets. bake at 350° for 10 minutes or until golden brown.","target":"preheat oven to 350 place butter and sugar into mixing bowl. beat until creamy (usually 2-3 minutes). add salt, eggs, vanilla, almond, butter extract and mix until well blended (don't over mix). add flour one cup at a time and mix just until blended. divide dough in half and roll each half between two pieces of parchment paper and refrigerate for at least 6 hours. cut dough into shapes and place on cookie sheet in freezer for 10 minutes. bake in 350 degree oven for 11-13 minutes, just until the edges begin to brown and the tops of the cookies are not glossy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream sugar with melted butter. sift flour and baking powder. add eggs alternately with flour to creamed mixture of butter and sugar. add vanilla and divide dough into 4 parts. add coconut to one part, peanut butter or peanuts to another part, dates to the third part, and cinnamon and nutmeg to the last part. roll each dough separately in wax paper or put in molds. chill in refrigerator several hours or overnight. slice and bake 7-10 minutes at 400 degrees.","target":"preheat the oven to 425 and line a baking sheet with baking parchment. put the egg white in a large, clean, grease-free bowl and whisk until stiff peaks form. add the sugar to the whisked egg white, a spoonful at a time, whisking well between each addition until the sugar is fully incorporated. the mixture should be completely smooth and glossy in appearance. use an electric mixer for speed. fold in the almonds, chocolate chips, cherries and coconut. place 9 spoonfuls on the baking sheet. place in the oven, close the door, then turn off the oven. leave cookies overnight (or atleast 6 hours) and don't open the door. serve the cookies for breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees f. cut the crusts from bread, then cube the slices. in a large bowl, beat together the eggs, milk, and seasonings. stir in the bread cubes, cheese, and crab (careful not to break up the lumps of crab too much). pour into a lightly greased or pan-sprayed 9\" x 13\" baking dish. bake uncovered at 325 degrees f for 1 hour or until center is set. note: 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat.","target":"beat egg whites in large bowl until foamy. add cream of tartar and continue beating until very stiff. combine mayonaisse,crabmeat,chives, and peppers in another bowl; fold into whites, blending well. preheat broiler. arrange toast triangles on large baking sheet. top each piece with 1 heaping tablespoon crab mixture; sprinkle with paprika. broil 4 to 5 inches from heat source until puffed and golden brown, 3 to 5 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees f. cut the crusts from bread, then cube the slices. in a large bowl, beat together the eggs, milk, and seasonings. stir in the bread cubes, cheese, and crab (careful not to break up the lumps of crab too much). pour into a lightly greased or pan-sprayed 9\" x 13\" baking dish. bake uncovered at 325 degrees f for 1 hour or until center is set. note: 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat.","target":"in a medium sized bowl combine the first four ingredients. in a separate bowl combine the next five ingredients and stir mixture until smooth. add to crabmeat mixture; stir and gradually add cracker meal until cakes can be formed. roll formed cakes in the fresh bread crumbs and pan fry in olive oil over medium heat until golden brown on both sides."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix jello and 1 cups boiling water and let cool. add mashed bananas, pineapple, and undrained frozen strawberries. put half the mixture into 13\" x 9\" x 2\" pan and chill 30-45 minutes. spread sour cream on top. add remaining fruit and jello mixture, chill, and cut into squares.","target":"mix 1 large box of strawberry-banana jello according to package directions. let set in the icebox until almost set (jelled), but not quite (about 2 hours). drain can of mixed fruit and add to your jello. now, peel and slice your banana in your jello and mix. add about 3\/4 container of cool whip to your jello and fold. return jello mixture to your icebox and let it finish setting up. if you mess up and your jello sets up all the way, just microwave for about 1 minute or leave at room temperature until it begins to soften and then add your mixed fruit, etc. you cannot mess this up!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix jello and 1 cups boiling water and let cool. add mashed bananas, pineapple, and undrained frozen strawberries. put half the mixture into 13\" x 9\" x 2\" pan and chill 30-45 minutes. spread sour cream on top. add remaining fruit and jello mixture, chill, and cut into squares.","target":"mix strawberry-banana gelatin according to package directions. let set in the icebox until almost set (jelled), but not quite (about 1 to 1-1\/2 hours). add the pineapple to your gelatin. now, peel and slice your banana in your jello and mix. add 6 oz of nondairy whipped topping (about 3\/4 of a container)to your jello and fold. return jello mixture to your icebox and let it finish setting up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix jello and 1 cups boiling water and let cool. add mashed bananas, pineapple, and undrained frozen strawberries. put half the mixture into 13\" x 9\" x 2\" pan and chill 30-45 minutes. spread sour cream on top. add remaining fruit and jello mixture, chill, and cut into squares.","target":"stir together the strawberry jell-o and hot water until dissolved. add the frozen strawberries. stir into the jell-o mixture and chill until just starting to thicken. add the angel food cake and marshmallows. mix well (because the jell-o is cool, the cake will not absorb the jell-o). pour into nonstick sprayed tube pan with a removable center. press the mixture down firmly with a spoon. refrigerate until set. just before serving, unmold and use cool whip as icing. garnish with fresh strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix jello and 1 cups boiling water and let cool. add mashed bananas, pineapple, and undrained frozen strawberries. put half the mixture into 13\" x 9\" x 2\" pan and chill 30-45 minutes. spread sour cream on top. add remaining fruit and jello mixture, chill, and cut into squares.","target":"preheat the oven to 350 degrees. mixing the cake mix, eggs and vegetable oil together, and pour cake mixture into a coated cake pan. bake for 30 minutes or until cake is done. remove from oven and poke holes in cake (using a large fork). this is so the jello can absorb into the cake. in a separate bowl combine jello with one cup of boiling water. mix until jello is dissolved. pour dissolved jello mixture over cake. refrigerate overnight. before serving spoon cool whip over cake, cut and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix jello and 1 cups boiling water and let cool. add mashed bananas, pineapple, and undrained frozen strawberries. put half the mixture into 13\" x 9\" x 2\" pan and chill 30-45 minutes. spread sour cream on top. add remaining fruit and jello mixture, chill, and cut into squares.","target":"preheat oven to 350 degrees. bake cake according to directions on the box. when done poke holes in it and slowly pour strawberry pop over it. combine jello and 1 cup hot water until dissolved; slowly pour over cake. let cake cool completely and soak up all the liquid. meanwhile prepare topping. make box of instant pudding according to directions on box. fold in cool whip. when cake is completely cooled top with pudding topping. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix jello and 1 cups boiling water and let cool. add mashed bananas, pineapple, and undrained frozen strawberries. put half the mixture into 13\" x 9\" x 2\" pan and chill 30-45 minutes. spread sour cream on top. add remaining fruit and jello mixture, chill, and cut into squares.","target":"dissolve jello in boiling water. drain crushed pineapple, reserving juice in one bowl and fruit in another bowl. mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. stir in mandarin oranges, pineapple, and pecans. pour into decorative mold and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve gelatin in boiling water. add chunks of cream cheese. using mixer, beat at medium speed until well blended. chill until slightly congealed. add pineapple, celery and nuts. fold in whipped cream. pour in 3 cup mold and let set. turn out on lettuce leaves and garnish with cherries if desired.","target":"lightly oil 8-cup mold or pan of choice. soften unflavored gelatine in cold water, then set aside. dissolve cherry flavored gelatin in boiling water. add unflavored gelatine mixture and stir until all is dissolved. chill until the gelatin is of the consistency of unbeaten egg white. stir in mincemeat, pineapple, apple and nuts. pour into prepared mold or pan, then chill until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a saucepan, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes (about ten minutes). when potatoes are tender add parsley, salt and pepper, and clams with their juice. just before serving add 2 cups milk and heat but do not boil.","target":"saute pork or bacon and onion until golden brown;drain. put clams in crock pot with bacon. add all remaining ingredients, except milk or half-and-half. cover and cook on high 3-4 hours. add 1 cup milk or half-and-half and cornstarch last hour of cooking. add remaining milk or half and half before serving. stove top instructions: place all ingredients except milk and cornstarch in kettle. simmer on low heat for 45 minutes. mix cornstarch into milk and add to kettle. do not boil. heat to warm, then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a saucepan, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes (about ten minutes). when potatoes are tender add parsley, salt and pepper, and clams with their juice. just before serving add 2 cups milk and heat but do not boil.","target":"place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender. add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes. add the potatoes and simmer until they are tender, about 20-25 minutes more. skim the soup for fat or chill to allow it to rise and remove; discard bay leaf. if chilled, heat through, then add clams and seasonings (salt, pepper, tabasco, worcestershire, and old bay). serve when hot, about 2-3 minutes after adding clams."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a saucepan, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes (about ten minutes). when potatoes are tender add parsley, salt and pepper, and clams with their juice. just before serving add 2 cups milk and heat but do not boil.","target":"prepare onion, garlic, and celery. heat 1 tablespoon broth in medium soup pot. healthy sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. add rest of broth, tomato sauce, and italian herbs. simmer for another 25 minutes. drain and rinse both oysters and clams. if oysters are big, add to chowder about 2 minutes before canned clams. heat for another 5 minutes. season with salt and pepper to taste and sprinkle with chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift to combine flour, salt, pepper, sugar- optional, into a bowl. combine beaten egg and milk. using a mixer, gradually add milk mix to the dry ingredients and beat until smooth. add corn to mix. add green onions-- optional-- and stir in. heat the oil to 350 degrees f. drop batter by tablespoonfuls into the hot oil and fry about 5 to 7 minutes, or till golden brown. nita's note: drain well on paper towels or uncoated paper plates (with a regular plate underneath). do not stack fritters to facilitate better drainage.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine egg and milk. stir in corn and oil. combine flour, sugar, salt and baking powder; add to egg mixture; stir just until mixed. drop from tbsp. a few at a time into oil heated to 375 degrees. fry until golden and cooked through, about 4-5 minutes. drain in paper towels. serve hot with warm maple syrup.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine corn, red pepper and onions. add flour, baking powder, cumin, salt and pepper. stir together well. gradually add milk. heat 2 t. oil in a skillet and drop batter by 1\/4 c. full into skillet. fry for 2-3 minutes on each side. repeat w\/ remaining batter adding oil as needed.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix first seven ingredients together until smooth. fold in stiffly beaten egg whites and cream corn. heat vegetable oil to 375°f. use 1 tablespoon of batter per fritter and drop into hot oil. as they rise to the top and turn golden brown, turn them over. drain on paper towels. serve hot or cold.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut kernels from corn.until you get 1 cup. grate 1-2 ears of corn on box grater, then scrape pulp -- -1\/2 cup. put in a bowl with cut kernels, mix egg, flour, cornmeal, cream, onion, salt and cayeene into corn mixture to form thick batter. may refrigerate up to 4 hours. heat oil in large skillet -- drop heaping tbslful into oil. fry till golden.about 50 seconds, flip and fry the second side. to make out of season fritters: pulse 2 cups frozen corn, thawed and remaining ingredients in food processor. about 10 1 second pulses. it will be thick batter.fry the same way as fresh.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine first five ingredients in a large bowl, and mix well. heat oil in frying pan. drop tablespoons full of batter into oil. turn when light-golden brown. drain on paper towel. if you are making a double batch, keep cooked fritters warm in the oven. dust with sugar to serve. serve with \"apple and sausage toss\".","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for the fritters. place the flour in a bowl and make a well in the middle. break in the egg and add the oil. whish together adding the milk to make a smooth thick batter. stir in the sweetcorn and spices. brush a pan with oil and pour in a quarter of the mixture, brown over a medium heat and then flip. once both sides are browned remove and keep warm. spread the fromage frais on the fritter and top with the tomatoes and sesame seeds.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil to 400 degrees. in a bowl mix all of the ingredients together. just until blended. drop bater by tablespoon full into hot oil. do not add too many at once or it will lower your oil temperature. fry 3 to 5 minutes turning once. remove, drain on paper towel. serve warm drizzled with syrup.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with a sharp knife, cut down the center of each row of corn. cut corn kernals from cob with a sharp knife. scrape cob with back of knife to remove remaining bits of corn, if desired. set aside. mix flour, cornmeal, baking powder and salt in mixing bowl. combine eggs, milk, vanilla and melted butter; stir into flour, mixing to moisten flour. add corn and mix well. drop by tablespoons into hot vegetable oil(365°f.)and fry for 3 to 4 minutes, turning to brown both sides. drain and serve with maple syrup, honey, or dust with powdered sugar.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed. while corn is thawing, mix all of the remaining ingredients except oil in a large bowl. add thawed corn to batter and mix well. heat oil in a large non-stick skillet on medium-high. drop spoonfuls of batter into skillet. brown on both sides. drain on paper towels before serving.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix dry ingredients. beat together eggs, hot sauce and melted butter. add to dry ingredients and beat together well. stir in corn. drop by spoonfuls into preheated (375 f) oil and cook for 4 to 5 minutes or until nicely browned. drain on paper towels. serve hot with maple or pancake syrup and crisp bacon.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine flour, baking powder, and salt in medium bowl. stir in eggs and milk until the dry ingredients have been moistened. (will be lumpy). fold in corn. drop batter by tablespoonfuls onto a pan on medium heat (in about a tbsp of butter) and fry until golden brown and firm.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: carefully lice corn kernels from the cobs and set aside. then, in a med bowl, whisk together cornmeal, flour, salt and baking soda. add cheddar cheese and stir, then mix in corn and green onions. in a separate small bowl, combine egg and milk and whisk until frothy. add to corn mixture and combine well. heat oil in a large frying pan over med heat. to form patties, scoop 1\/4 of batter at a time and place in hot pan. flatten patties slightly with the back of spatula. fry 5-6 minutes, turning half way through, until patties are golden brown on each side.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oil in a frying pan over a low heat. mix together the corn, egg, curry powder, coriander, onion. season to taste with salt and\/or pepper. mix in flour and baking powder. spoon mixture into frying pan. flip once bubbles have formed and most of them have popped. cook other side about the same amount of time. serve with salad, and salsa or aioli on the side.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine 1 3\/4 cups corn, eggs, milk and butter in a food processor and pulse 3 or 4 times until corn is coarsely chopped. in a large bowl, stir together the flour, cornmeal, cheese, chives, salt and pepper, then stir in the last 1 cup of corn, along with the processed corn mixture, just until dry ingredients are moistened. spoon 1\/4 cup of batter for each cake onto a hot, lightly greased griddle or large nonstick skillet ~ do not spread or flatten the fritters. cook 3 to 4 minutes or until tops are covered with bubbles and edges look cooked, then turn them over and cook the other sides for another 2 to 3 minutes more.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix and sift flour, baking powder, salt, and sugar. beat egg, melted shortening and milk together. add corn, and combine with dry ingredients, mixing well. drop by spoonfuls into hot deep oil, and fry 3-5 minutes, or until golden brown. drain on absorbant paper. serve piping hot as vegetable, or serve as a luncheon dish, with maple syrup and crisp bacon.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: empty can of corn into large bowl. rinse empty can with the 1\/2 cup milk. add to corn. add beaten egg. add corn muffin mix and stir to combine. heat large skillet with oil to cover bottom. cook like pancakes, turn when edges start to look dry. one tablespoon makes a good size fritter.","target":"sift together dry ingredients. mix together corn and egg. add dry ingredients. stir slowly to blend well; do not overbeat. heat oil in large skillet over medium heat. drop batter by tablespoonfuls into hot oil, one layer at a time. fry about 2 minutes on each side until golden brown. drain on absorbent paper, and dust with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"put potatoes and onions in blender and mix for about 2 minutes. add remaining ingredients. mix until smooth. drop by 1\/4 cup on hot griddle. fry, turning to brown on both sides for about 10 minutes total. serve with any meal as a potato side, or with applesauce as a snack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"place blade in bowl; process onion until finely chopped. place beater accessory in bowl; add eggs and beat. place disc, shred side up, in bowl, shred potatoes. replace blade in bowl; add flour, lemon juice, salt and pepper. process to blend well. heat oil in a large skillet; spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. brown on both sides. serve with applesauce or sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"mix grated carrot and potato together. add the eggs, flour and chives. season well. heat oil in frying pan over medium heat. when hot, drop a tbsp. of carrot mixture into the oil (you need to make 6) and flatten with the back of a spoon. cook for 2-3 minutes, or until golden, flip over and repeat other side. drain on paper towels, sprinkle with sea salt. skewer a stack of 3 with the rosemary stick and drizzle with tomatoes and olive oil. serve with sausages."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"lay the 3 pancakes on a large microwaveable plate. sprinkle with choc. chips and marshmallows. top with second pancake. heat on med high heat about 45 secs. or until chips and marshmallows are soft. you may add more or less chips and marshmallows to your liking. serve with a big glass of cold milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"saute' the chicken till it turns light brown. mix all the ingredients, except the oil, together. heat one tablespoon of oil in frying pan and spread 1\/2 cup batter on it to form pancake. let fry till each side turns golden brown. serve hot with molases."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"in a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil. beat until smooth. using oil as needed to grease, pour batter by 1\/4 cup and cook on a 375°f griddle. flip to brown slightly on other side. serve with maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"mix all ingredients together until batter has a smooth consistency with no lumps. batter should not be too thin or too thick. pour 1\/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan. cook until golden brown, flipping once. serve immediately. extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"mix all ingredients together until batter has a smooth consistency with no lumps. batter should not be too thin or too thick. pour 1\/4 cup batter (or less if you want smaller pancakes) at a time onto a preheated lightly oiled griddle or pan. cook until golden brown,(lots of air bubbles appear on top of pancake) flipping once. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"grind flaxseed in food processor, coffee grinder, blender, etc. until fine and almost pasty. combine wet ingredients in microwaveable container. microwave on high for 1 minute. combine dry ingredients in bowl. combine wet ingredients and melted margarine. blend wet ingredients and dry ingredients. fry on griddle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"thaw frozen veggies a bit in the microwave. finely chop first 4 ingredients in food processor, then shred carrots in food processor. place veggies in large bowl. add parsley, salt, mrs. dash, then add eggs and milk to veggie mixture. mix flour and baking powder in small bowl to combine, then add to veggie mixture. mix well to combine. place small spoonful dollops on heated, oiled, non-stick frying pan -- approximately 2 -3 minutes each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"blend all ingredients in a blender or food processor until fairly smooth. (normal pancake mix consistancy). coat a griddle or skillet with nonfat cooking spray making sure the griddle is hot. pour a half cup batter onto hot griddle and cook until firm, flipping of course. top with you favorite toppings. this morning i topped mine with blueberries, bananas, and unsweetened applesauce. it was divine!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"chop 1 nectarine to make 1 cup. slice the remaining nectarines and set aside. in a medium bowl, stir together the baking mix, juice, and egg until just moistened. stir in the fruit. coat a griddle or skillet with nonstick spray and heat over medium heat. spoon 1\/4 cup of batter onto the griddle, spreading it gently with the back of a spoon. cook until bubbles form on top and underside is golden brown. turn and cook the pancake for another minute or so until golden brown. top with the remaining nectarine slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"the day before you want to make the pancakes combine the brown rice flour, ground oats 1 cup of water and 1 teaspoon of apple cider vinegar. blend well and leave covered on the counter for 24 hours. when you're ready to make the pancakes, whisk remaining dry ingredients together well. place almond pulp in a two cup measuring cup and fill with enough water to equal 2 cups. in a blender, blend water and almond paste until they look white. add eggs, oil and vanilla (and fruit if you're using). blend to incorporate. add to dry ingredients, whisking well until no lumps remain. if batter is too thick, you may need to add more water. cook on a preheated pan or griddle. these pancakes take a little longer to cook due to the whole grains."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"preheat oven to 180 degrees celsius. beat eggs, mix in oil, nutmeg, cinnamon, vanilla, brown sugar and baking soda. add flour and mix - batter should be thick and smooth. add walnuts and then grated carrots. carrots will bring the mixture back to a consistency you can pour into a greased 10 inch round pan. cook 45 minutes or until inserted skewer comes out clean. ice with cream cheese icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"combine all ingredients as listed above, except the corn oil. heat the corn oil in a skillet at medium heat (or just slightly higher). pour pancake batter into skillet. these make fairly dense pancakes, but they also puff up quite a bit. because of this, it's better to make the pancakes small - about 4\" in diameter. if the batter is too thick in the pan, gently shimmy the pan to even them out. turn pancakes after about 3 or 4 minutes. these don't bubble like regular pancakes and they cook pretty quickly, so you'll want to keep an eye on them. cook on the other side also for 3 to 4 minutes. serve immediately, or let them cool and freeze them for a later time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"drain the split peas and blend in a food processor until smooth. add the flour, baking powder, cinnamon, sugar, milk and eggs and blend to form a thick batter. gently stir in the banana. heat the margarine in a non-stick frying pan, pour in approx 2 tblsp mixture and swirl evenly over the base. cook for 2 mins or until bubbles appear on the surface. turn over and cook until golden. remove from pan and cover with a tea towel to keep warm. continue with remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"grate turnips into colander. sprinkle grated turnip with salt; turn and mix to evenly distribute salt. allow to sit for 10 - 20 minutes. after resting, squeeze out as much liquid as possible. move drained turnip to bowl. sprinkle turnips with flour; toss turnip to distribute flour. add 3 eggs. stir to mix well. heat oil in pan until hot enough for frying. drop large spoonfuls of batter into oil; should flatten out into 3\" patties. fry until browned; then flip and cook until set and browned. drain on paper towels. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"mince liver and an onion in ther food processor. in a big bowl combine the rest of the ingridients with the liver-onion paste. mix well. heat the frying pan on medium high heat. pour one tablespoon of any friyng oil. using a small ladle pour the paste making half palm size pancakes. cook each side for 2 minutes or until the juce in not coming out. serve hot or warm with some garnish or by itself with a little of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"preheat oven to 200 degrees c (392 fahrenheit). beat the egg and egg whites. in a small bowl or a mug, mush the banana and add peanut butter, lemon juice (or vitamin c powder if you prefer) and cereal. mix well and let stand. in another bowl, mix the flour and baking powder. once cereal is mushy, add the banana mixture to the eggs. fold the flour mixture into the eggs, not mixing to much. lightly grease a cupcake tin. scoop the mixture into the holes. bake for 10 minutes. for a traditional pancake taste, serve with a mix of 1 teaspoon of honey and 1\/4 teaspoon of lemon juice. if eaten without the honey, you might find the pancakes a little dry or bland. you might also add peanut butter or jam if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"you will need a hot skillet, so you may want to warm it up now. cut the banana into chunks. place all ingredients into a blender. blend to mix ingredients (chop the oats and smooth out the banana). pour batter into skillet forming pancakes. when bubbles appear on the top, give them a flip. pancakes are done when golden on the bottom. note: i use a non-stick skillet and do not add any fat or spray to keep the pancakes from sticking. you may have a different experience, so if you need to use something to keep the cakes from sticking to your pan, do it!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"1 mix milk with vinegar, leave it for 5 minutes. 2 add egg, olive oil, and vanilla extract to milk mixture. 3 add flour mix, sugar, baking powder, baking soda, salt. mix together. 4 cook in the skillet till golden brown on both sides. 5 note: i use bette hagman's original gluten-free flour mix. 2 parts white rice flour, 2\/3 part potato flour, and 1\/3 part tapioca flour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"mix all dry ingredients in a large bowl. add all wet ingredients and mix well. heat frying pan greased with coconut oil or fat of your choice over medium heat. spoon approx 1\/4 cup batter per pancake into preheated pan. (i add a few sliced bananas or a few blueberries to each pancake at this point.). cook over medium heat until browned on both sides. top with your choice of toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"in a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. blend well and set aside. in another large bowl, whisk pumpkin, eggs, buttermilk, canola oil, and vanilla extract until well well mixed; slowly add dry ingredients and beat well. using a 1\/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat. cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute. repeat until all batter is used. top with butter and maple syrup, or with fresh whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"in a bowl combine the almond meal, protein powder and salt. in another bowl whisk your egg and add in your honey and almond milk. add oil to a pan on medium heat and caramelize the slices a portion of the banana on both sides for 2 minutes. pour in the batter, and cook for 2 minutes or until edges start to harden and get all epicly bubbly. get your flip on and cook for a further minute. repeat with remaining banana and batter. serve with your favorite toppings! my favorites are peanut butter and shredded coconut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"1. in a small bowl, stir together flour, baking powder, and salt. set aside. 2. in a medium bowl, mash bananas until nearly smooth. sir in eggs, milk, oil, and vanilla. 3. stir in flour until just combined. 4. grease skillet or griddle with additional coconut oil; heat over medium heat. pour batter (approx 2 tbsp. each) onto hot skillet\/griddle - if necessary, spread slightly. 5. cook 3-4 mins on each side or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"first add half of the coconut flour and all the other ingredients to a bowl whisk thoroughly and slowly add the rest of the coconut flour. this is important to retain the right consistency for the pancakes. heat your pan to a medium heat. pour in enough of the mixed batter for one pancake. when making coconut flour pancakes it's best to make each pancake small. they should need 2-3 minutes on each side. suggestion: serve your pancakes topped with some organic butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.","target":"in a large bowl, whisk the dry ingredients together. add in wet ingredients, whisk until smooth. preheat non stick griddle or large skillet to 300 degrees (coat with oil or butter if non stick). while pre-heating, put ham glaze into small saucepan and simmer until warm, set aside. pour one third cup of batter on cooking surface. flip pancake once bubbles stop appearing on top of pancake. heat up ham on cooking surface once you have room to fit. warm up dinner rolls. once pancakes are golden brown, remove and place on serving plate. serve while warm and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"mix salt and pepper with the bread crumbs. whip egg lightly, turn the pork chops in egg, then in bread crumbs. heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish. cool off the skillet with a little water (very little) and pour drippings over chops. cover and bake in moderate oven, 325° to 350°f, about 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"heat your oven to 375 degrees. place the chops in an ungreased 11 3\/4 x 7 1\/2 x 1 3\/4 inch baking dish; sprinkle both sides with salt. mix reserved syrup and soy sauce; brush over pork chops. cover and bake 40 minutes. mix cranberry sauce and brown sugar. remove pork chops from the oven; turn. top each chop with peach half and 1 t. cranberry mixture. bake uncovered, basting once, until chops are tender, 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a bowl, combine the first 4 ingredients. dredge pork chops in flour mixture. in a skillet over medium heat, brown chops in oil on both sides, about 8 minutes. combine the sauce ingredients; pour over chops. cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes. spoon sauce over chops when serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"dredge pork chops in flour and pepper. brown in 1\/2 of the oil, and remove from heat. add the remaining oil and 1 tbs of the leftover dredging flour. stir in the cider, stock, sugar, orange zest, and cranberries. bring the mixture to a boil, add chops, and reduce to a simmer. cover and simmer 5 minutes per side or until chops are done. add the scallions and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"add salt and peppered pork chops to fat in pan and sear until lightly browned. remove from fat. add rice and spaghetti (broken up into small pieces) and stir until rice is white. add the rest of ingredients and return chops to pan. cover and cook on medium low until liquid is absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"heat frying pan over medium heat. cook meat for 2 minutes each side, or until meat is well browned. remove meat, set aside - keep warm - add cooking wine, soy sauce, ginger, chili sauce\/flakes and honey to the same pan without washing the pan. cook for 3 minutes. return the meat to pan and cook on each side for 1 minute. simmer until the sauce thickens, and pork is cooked through. serve with rice and greens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"season the pork chops with salt and pepper, dust with flour and brown in a small amount of oil. cover the pork chops with the onions. combine the sugar, vinegar, lemon juice, honey, and soy sauce and pour over pork chops. cover and simmer for 15 to 20 minutes or until chops are cooked through. (optional: during last minute, top each chop with a lemon slice and a few almonds) remove chops and keep warm. combine cornstarch with a small amount of water and add to the pan. bring to a boil and cook until sauce is thickened. serve chops with the topped with onions and the sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"combine bacon, onion and garlic in skillet over medium-high heat and cook until bacon is crisp. drain fat. add soy sauce, lemon juice, honey, chili powder, curry powder and salt (if using) and bring to boil. reduce heat and simmer. while sauce is simmering, fry pork chops in a separate skillet over med-high heat until brown (10 minutes). spoon bacon sauce mixture over pork chops. cover and reduce heat to low. cook for 30 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"sauce: in pan combine water,vinegar,sugar,mustard,salt, pepper,and red pepper and onion. **you can add a small amount of lemon juice if desired. bring to a boil, then reduce heat and simmer uncovered 20 minutes. stir in ketchup, worcestershire sauce, and liquid smoke and return to a boil. remove from heat. brown the chops on both sides and place in a casserole dish. pour the sauce over the chops. bake 350 25-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"marinate chops for 1 and 1\/2 hours in refrigerator. grill over medium heat for approximately 7 minutes per side. (i use half the soy, personal taste). (you can cut the amount of chops to your needs). (using a ziplock bag for marinating is a good thing)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in bowl combine first 6 indgredients. stir in oil until crumbly. seperate into 3 equal containers at this point. to prepare pork chops. place mixture into resealable plastic bag. place small amount of water in a bowl. dip pork chops into the water. place them in bag and shake to coat. place in 9x13 baking dish and bake at 425 degrees for 25 mins. may also be cooked on stove top in skillet w\/oil for 4 mins on each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"heat oven to 325. generously grease a square pan, 9x9x2 inches. mix cranberries, marmalade and cloves in small bowl. make a pocket in each chop by cutting into pork toward the bone (or wherever you think the bone could have been. hah!) fill pockets with cranberry mixture. place in pan and spoon 1 tablespoon of honey over each chop. bake uncovered about 45 minutes or until chops are no longer pink in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"combine all ingredients except pork chops and rice in a slow cooker. stir until well blended. add pork chops. cook for 6 hours (i used medium setting on slow roaster). serve over rice, or add cooked rice to mixture during the last half hour of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"combine the marinade ingredients in a bowl; pour into a ziplock bag and add the chops. marinate overnight. scrape off ginger pieces. grill chops over medium high heat for 7 minutes on each side, basting often with the marinade. discard any leftover marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"place chops in slow cooker. sprinkle with salt and pepper. add onions, celery, green pepper and tomatoes. combine ketchup, vinegar, worcestershire sauce, lemon juice, bouillon and sugar. pour over vegetables. cover and cook low 5-6 hours mix cornstarch and water til smooth. stir into liquid in slow cooker. cover and cook on high 30 minutes til thickened. serve over rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"heat oil in a large skillet over medium heat. trim all visible fat from chops and season with salt and pepper to taste. brown chops in vegetable oil. combine reserved peach syrup, brown sugar and ginger. pour over chops and bring to a boil. add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. turn chops occasionally to insure even cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a large skillet, over high heat, quickly brown the chops on all sides. reduce heat to low. mix together all remaining ingredients and add them to the pork in the skillet. cover and simmer gently until the chops are done; about 30-40 minutes, depending on thickness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a skillet on medium heat, brown chops on both sides in butter. transfer to a small 1-quart baking dish, lightly greased or sprayed with cooking spray. in a bowl, combine the remaining ingredients and pour over chops, coating both sides. cover and bake at 350ºf for 20 minutes or until meat thermometer reads 160ºf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"mix 1 tbs. cornstarch and 1 tbs. soy sauce. dip chops into mixture and brown on both sides. about 4 minute each side or until cooked through (cook time will depend on the thickness of your chops). remove and keep warm. drain peaches, reserving liquid. mix peach syrup with 1 tbs. cornstarch, 1 tbs. soy sauce, vinegar and mustard. add sauce to skillet and cook until thickened. add diced peaches and serve warm over pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat oven to 350 degrees. heat oil in skillet. dredge chops in flour and shake off excess. sear chops in skillet and place in a shallow baking dish in a single layer. combine cranberries with remaining ingredients and pour over chops. cover and bake for 30 minutes. remove cover and bake for an additional 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"season pork chops with salt and pepper. heat oil in large skillet. add chops. cook over medium-high heat until browned, about 4 minutes on each side. drain excess fat from skillet. top each chop with some of the onion rings, then with 2 slices lemon. combine tomato sauce, brown sugar, worcestershire sauce, lemon juice and oregano. pour over chops. cover and simmer over low heat for about 20 minutes. remove cover. simmer over medium heat 5 minutes longer. serve with any side dish you want but a rice dish goes real good with it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"brown pork chops on both sides about 5 minutes each side and top each pork chop with a thick slice of spanish onion. sprinkle brown sugar on top of each pork chop. combine 1\/3 cup of ketchup and 2\/3 cups of water. pour mixture over pork chops and cover. bake at 350 degrees for about 1 hour covered. then bake uncovered for 30 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"this recipe is pictured with fauxtaters. the recipe can also be found in my public recipes. in a bowl large enough to maneuver the pork chops - combine the egg, mustard, tabasco, oregano, salt and pepper. whisk until nice and frothy. in a separate bowl have ready the crushed breakfast cereal. set aside until ready to cook. in a frying pan heat approximately 1\/2 inch deep oil. put your chops between a couple of sheets of plastic wrap and beat them until they are half as thick. dredge the chops in the egg mixture then coat them with cereal. gently lay in the hot oil and cook for 4- 5 minutes on each side. let rest on paper towel to absorb excess oil for approximately 3 minutes. slice and serve for presentation or serve whole."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"place french fried onions in a large resealable plastic bag. add garlic powder and thyme. lightly crush with hands or with rolling pin. dip pork chops into beaten egg, then coat in onion crumbs. place pork chops on a baking sheet. bake 400 degrees for 20 minute or until no longer pink in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a small bowl, combine the first 5 ingredients. pour 1\/2 cup into a large resealable plastic bag;add pork chops. seal bag and turn to coat;refrigerate for 2-3 hours. cover and refrigerate remaining marinade for basting. coat grill rack with nonstick cooking spray. before starting the grill. drain and discard marinade. grill pork, covered,over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160, basting frequently with remaining marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"render trimmings in skillet to obtain 1 tablespoon drippings. brown pork chops in drippings. season with salt and pepper. drain pineapple, reserving syrup. pour reserved syrup adn cranberry sauce over pork chops. dissolve bouillon cube in 1\/2 cup boiling water. add brown sugar and vinegar. pour over pork chops. simmer covered, for 20 minutes or until pork chops are tender. cook covered, for 10 minutes longer. remove pork chops and pineapple to warm plattter. combine cornstarch and 2 t. water in bowl. add to cranberry mixture. cook until thick, stirring constantly. pour sauce over pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"salt and pepper pork chops. brown chops in oil. put in a baking dish. mix applesauce, bbq sauce, and onion. spoon over chops. cover with foil and bake at 350 for one hour! i usually use four pork chops since it's just my husband and i. i don't alter the sauce, b\/c i like the extra sauce to pour on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a fairly heavy skillet, brown chops in hot oil. add all vegetables and spices (except parsley and olives). cover and cook over medium-low heat 25-30 minutes or until chops are done. add olives, if using, and parsley. reduce heat and simmer 10 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"pre-heat oven to 325 degrees f. brown pork chops in heavy pan coated in vegetable oil. mix all other ingredients together except sesame seeds and chops to make sauce. place chops in a 13\" x9\" covered baking dish. pour sauce over chops. bake for 45 hours covered. remove cover sprinkle sesame seeds and cook another 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a large skillet, brown pork chops on both sides and place in a 5 quart slow cooker. combine pineapple juice, brown sugar, and vinegar and mix well. pour brown sugar-vinegar mixture over pork chops. cover and cook on low for 4-5 hours. serve over hot cooked noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat oven to 350. season porkchops with garlic powder and an all-purpose seasoning of your choice. arrange porkchops in rectangular baking dish sprayed with cooking spray. mix other ingredients together and pour over porkchops. cover with foil. bake for an hour to an hour and fifteen minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"season the chops with salt and pepper and lightly dregde in the flour. in a medium hot skillet fry the chops in the oil until lightly browned. place in a casserole dish. in a saucepan, combine the berries, sugar and water and cook over medium heat until the berries 'pop' and the sauce is slightly thickened. pour over the pork chops. cover and bake at 350* for one hour or until the chops are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat oven to 325°f generously grease a 9x9 inch glass baking dish. in a bowl, mix cranberries, marmalade, cloves and ginger. make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. place the pork chops in prepared baking pan. season with salt and pepper to taste. spoon 1 tablespoon honey over each chop. bake uncovered about 45 minutes or until pork is no longer pink in the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"1. in nonstick, 12-inch skillet, heat oil over med-high heat until very hot but not smoking. add chops and cook until browned on both sides, about 6 minute transfer chops to plate. 2. add onion to skillet; cook, covered until lightly browned, about 2 minute stir in marinara sauce, vinegar, molasses, sugar, and pepper. 3. reduce heat to med-low; add chops to skillet. cover and simmer until pork just loses its pink color throughout and juices run clear when chop is pierced with tip of knife and sauce has thickened -- about 12-14 minutes, turning chops once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"in a large skillet, heat oil over medium-high heat. add yellow squash, zucchini, and onion. cook 4 to 6 minutes, or until vegetables are tender, stirring occasionally. transfer vegetables to a bowl and set aside. season pork chops with salt and pepper. in the same skillet, brown pork chops over medium-high heat about 2 minutes on each side. return vegetables to the skillet, reduce heat to low, and stir in mushrooms, spaghetti sauce, and oregano. cover and cook 30 to 35 minutes, or until pork chops are cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat broiler. mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3\/4 teaspoon salt, and 1\/2 teaspoon pepper. rub mixture all over chops. broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. let stand 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"1. pre heat oven to 375°f. 2. place pork chops in a single layer in a 9x13 inch pan. 3. mix salsa, brown sugar and lemon in a small bowl. 4. stack each pork chop with one slice of onion and 1 slice of lemon. 5. pour salsa mix evenly over chops. bake at 375 for 45 mins then broil for about 15 minutes or until lemon and onion are caremized. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"pre-heat the broiler to a medium heat. in a bowl mix together the ginger, honey, worcestershire sauce and tomato paste. brush each pork chop with the mixture and broil for 10 minutes. turn the pork chop over and brush with the remaining ginger mixture. broil for a further 10 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"combine the flour, cavendars greek seasoning, mustard, and pepper in a small bowl, stirring well. dredge the chops in the flour mixture; cook in oil in a large skillet over medium high heat until browned on both sides. remove the chops, and discard the drippings. combine the water, soy sauce, ketchup, and orange marmalade. return the chops to the skillet, and pour the sauce over the chops. bring to a boil; cover, reduce the heat, and simmer for 20 minutes or until the chops are tender, turning once. sprinkle with green onion slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"mix all marinade ingredients together in a baking dish and add chops, turning to cover with marinade. refrigerate for about 8 hours, turning the pork chops occasionally. heat oven to 350°f. bake in same dish for about 1 hour and 15 minutes, turning the chops during baking. skim fat from marinade; serve marinade with pork chops. if not serving immediately, baste while you keep it warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"wash the pork chops and season with the garlic powder and the season salt. place in a heated skillet with enough of the cooking oil to fry the chops. they do not have to be fried all the way through. take them out lay them on a paper towel to cool. while they are cooling, mix all of the remaining ingredients including 2 tbs of the drippings into a large sauce pan, turn the heat on low, and stir. while that is simmering cut the pork chops up into about 1 inch cubes, drop them into the red sauce and stir. you can turn the heat up a little at this point if you want, but this needs to simmer at least 15 mins.once the last piece of meat is added to the simmering pot. stir occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat oven to 350. in a medium size bowl whip the egg, add the onion and garlic powder and italian seasoning, mix well. add the crushed french onion rings mix well and transfer to a gallon size freezer bag. place each pork chop in the bag one at a time and shake until fully covered with mixture. pour the water in a baking dish and set the pork chops in the dish. bake for 45 minutes. tip - to crush the french friend onions, place them in a gallon size freezer bag and use a rolling pin. if your store doesn't have french fried onion rings it may have another onion ring mix or you could try shoestring potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"coat the pork with the flour. stir the picante sauce, brown sugar and apple in a medium bowl. heat the oil in a 12-inch skillet over medium-high heat. add the pork and cook until well browned on both sides. pour off any fat. pour the picante sauce mixture over the pork. reduce the heat to low. cover and cook for 20 minutes or until the pork is cooked through. flavor variation: you can really spice up this recipe by adding 1 teaspoon hot pepper sauce to the picante sauce mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat oven 375*. spray pam on baking dish. lay pork chops flat on prep surface. brush on 1\/2 tsp a1sauce on one side of each pork chop. spoon on 1\/2 tblsp. mayonnaise on top of sauce on each pork chop. gently spread until covered. sprinkle one half of shake and bake envelope over the mayonnaise on each pork chop. using a spatula gently lift each chop and slowly flip over into the baking pan. proceed with steps 4,5,6, on the plain side of each pork chop. bake in the oven uncovered 20 minutes. pull out pan. using spatula, gently flip over. bake 10 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"brown chops with salt and pepper. mix cranberries, barbecue sauce and water and pour over chops. reduce heat, cover and simmer several hours or until tender. take chops out. mix corn starch and water and stir into remaining sauce, cooking and stirring over medium heat until thick. pour over chops and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onion in butter until transparent. remove from pan. brown meat in same pan. return onions to pan. stir in 2 tablespoons flour. add mushrooms, ketchup, paprika and sour cream. salt and pepper to taste. stir. turn on low and cook until meat is tender. serve over cooked rice or noodles. if beef mixture seems too thick, add a little milk to preferred consistency.","target":"pound steak until about 1\/4\" thick, and cut into 1\/2\" slices across the grain, then cut length wise into 1\" pieces. spray med skillet w\/veg spray; heat on med-high, add margarine. add steak, saute for 4-5 min., or til browned and tender. remove, set aside and keep warm. add mushrooms to skillet, stirring frequiently; when mushrooms are brown, return steak to skillet, add salt, pepper, nutmeg and wine; bring to a gentle boil. remove from heat and add sour cream sub, blending in well. serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onion in butter until transparent. remove from pan. brown meat in same pan. return onions to pan. stir in 2 tablespoons flour. add mushrooms, ketchup, paprika and sour cream. salt and pepper to taste. stir. turn on low and cook until meat is tender. serve over cooked rice or noodles. if beef mixture seems too thick, add a little milk to preferred consistency.","target":"brown the beef strips in a large skillet. add the onion and sauté for 5 minutes or until tender. stir in the flour, salt, paprika and ground black pepper. add the soup, reduce the heat to medium and let simmer. add the sour cream. prepare the egg noodles. serve beef mixture over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onion in butter until transparent. remove from pan. brown meat in same pan. return onions to pan. stir in 2 tablespoons flour. add mushrooms, ketchup, paprika and sour cream. salt and pepper to taste. stir. turn on low and cook until meat is tender. serve over cooked rice or noodles. if beef mixture seems too thick, add a little milk to preferred consistency.","target":"okay ~ this is *very* easy. in the morning, dump your meat into your crockpot. cover the meat with your 2 cans of soup. cook on low heat for 6-8 hours. the longer it cooks, the more tender the beef will be. stir occassionally the last hour of cooking. cook noodles as described on package. serve stroganoff over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fry the bacon first, and then dip the pork chops in flour mixed with pepper and salt. save the leftover flour mix. fry the chops in the hot bacon drippings until brown on both sides. turn down heat, cover, and cook until chops are tender, about 30 minutes. stir the leftover flour into the fat and cook until browned. pour the milk over the chops and simmer until gravy is thickened.","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set oven to 350 degrees. take the chops and sprinkle them with salt and pepper. place the chops in a frying pan or skillet and cook them until brown. feel free to add a bit of cooking oil if u so desire. once brown, remove the chops to the casserole dish and place on the bottom. add remaining ingredients. place the cheese on top of the dish. cover with aluminum foil. place in oven and bake for 2 hours.","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine soup and sour cream in bowl, mixing well. coat pork chops with seasoned flour. place potatoes in 9x13x2-inch buttered casserole. arrange pork chops on top. cover with sour cream mixture. bake at 350°f for about 1 1\/4 hours or until pork chops are tender.","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown chops in the cooking oil on both sides. place apple slices in a greased 1 1\/2 quart baking dish and sprinkle the brown sugar and cinnamon on top. dot with the butter. arrange chops over the top. cover and bake in a 400 degree oven for 1 hour and 30 minutes.","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown pork chops with the onion in oil, until browned on both sides. place browned pork chops with onion in a casserole dish, cover with undiluted soup. cover with foil and bake at 325, for 2-3 hours. you will have the most tender pork chops. and succulent gravy you have ever tasted.","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet, heat oil, garlic, and a splash of worcestershire, and brown the pork chops. meanwhile, mix sour cream, soup, worcestershire, salt, and pepper. when pork chops are done, pour mixture over chops and heat through. i served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large skillet with lid over med-high heat add oil in pan. heat onions through to deep brown and caramelized. add pork chops on top of onions and brown on both sides. once brown, add soup, milk, and onion soup mix to pan, stirring till mostly smooth. (it will smooth out in cooking process). it\u2019s ok if the onions burn a bit, this will darken the gravy as it cooks. no additional seasonings are needed as the mix is salty. cover pan and simmer for 35-45 minutes. do not remove lid during cooking time. the longer it cooks, the darker the gravy gets. serve over rice or by itself. both are great!","target":"bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1\/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large skillet, cook onions, garlic, and ground beef until meat is browned and crumbly. drain fat from skillet. add remainder of ingredients except cheese. stir gently and heat through. transfer to a greased 8 x 12 inch casserole dish. top with about 1\/2 pound grated sharp cheddar cheese. bake, uncovered, for 20-30 minutes until bubbly around the edges. casserole may be frozen. bring to room temperature and bake at 350 for about an hour or until bubbly and heated through.","target":"preheat oven to 400°f cook beef in skillet until browned. pour off fat. add soup, water, salsa and corn. spoon beef mixture into 2-qt. shallow baking dish. prepare corn muffin mix according to package directions. pour over beef mixture. bake 20 minute or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large skillet, cook onions, garlic, and ground beef until meat is browned and crumbly. drain fat from skillet. add remainder of ingredients except cheese. stir gently and heat through. transfer to a greased 8 x 12 inch casserole dish. top with about 1\/2 pound grated sharp cheddar cheese. bake, uncovered, for 20-30 minutes until bubbly around the edges. casserole may be frozen. bring to room temperature and bake at 350 for about an hour or until bubbly and heated through.","target":"preheat oven to 400 degrees f. in a large skillet over medium high heat, brown the ground beef and onion, adding garlic during the last half of browning, so it doesn't burn. drain the fat and return meat to skillet. add the tomato sauce, drained corn, seasonings, and 1 cup of water. simmer on low for 10 minutes. pour mixture into a 2 quart baking dish. sprinkle the corn meal evenly over the beef mixture. carefully pour in 1 cup water over a spoon back, so as not to disturb the corn meal. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large skillet, cook onions, garlic, and ground beef until meat is browned and crumbly. drain fat from skillet. add remainder of ingredients except cheese. stir gently and heat through. transfer to a greased 8 x 12 inch casserole dish. top with about 1\/2 pound grated sharp cheddar cheese. bake, uncovered, for 20-30 minutes until bubbly around the edges. casserole may be frozen. bring to room temperature and bake at 350 for about an hour or until bubbly and heated through.","target":"brown and drain hamburger; add minced onion and tomatoes; simmer for about 30 minutes stirring often. season to taste with salt, pepper, chili powder and cumin. add red beans; simmer for about 15 minutes longer. put mixture in greased baking dish. mix up cornbread according to package directions and drop by spoonfuls onto meat mixture. bake at 400 degrees for about 25 minutes. spoon it up and slather with catsup (optional)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut liver into 1 in strips. soak in milk for one hour. remove from milk and dredge in flour\/salt mixture. saute in hot oil until browned on all sides. remove and set aside. brown onions in same pan. remove onions and set aside on top of liver. add beef broth, lemon juice and sugar to hot pan and deglaze. place liver and onion back into pan and cook for 5 minutes. turn off heat and add sour cream. serve with parsley whipped potatoes and your favorite green vegetable.","target":"cut green part of scallion into 2\" pieces. combine all ingredients except meat, oil, and chicken stock in bowl and set aside. heat oil in heavy skillet and brown meat quickly on all sides. add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. heat stock in saucepan and add to beef. simmer covered 90 mins to 2 hours or until meat is tender. slice meat and serve hot or cold. reserve gravy for master sauce. strain through cheesecloth when cool and refrigerate in a covered dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rub beef generously, all over, with salt, pepper and mustard. sautee the bacon in large heavy pan. remove bacon. add oil. when hot, add the beef and brown evenly on all sides. add the onions and herbs. cook until the onions are nearly tender, then add the paprika, tomato paste, wine, stock and replace the bacon. cover the pot and simmer 1 1\/2 to 2 hours, until tender. remove and let it stand for 5 - 10 minutes before carving. meanwhile, stir the flour into small amount of water. add this into hot cooking liquid. stir constantly till thick. stir in the cream of your choice (i liked it best with sour cream). serve with mashed or fried potatoes.","target":"cut green part of scallion into 2\" pieces. combine all ingredients except meat, oil, and chicken stock in bowl and set aside. heat oil in heavy skillet and brown meat quickly on all sides. add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. heat stock in saucepan and add to beef. simmer covered 90 mins to 2 hours or until meat is tender. slice meat and serve hot or cold. reserve gravy for master sauce. strain through cheesecloth when cool and refrigerate in a covered dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 300°f (150°c). combine all ingredients in a large covered casserole or dutch oven. stir until well-blended. bake 3-4 hours until meat is tender. cool. put in eight 1-pint freezer containers, leaving 1\/2 inch space at top. seal and label containers. freeze. use within 3 months.","target":"cut green part of scallion into 2\" pieces. combine all ingredients except meat, oil, and chicken stock in bowl and set aside. heat oil in heavy skillet and brown meat quickly on all sides. add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. heat stock in saucepan and add to beef. simmer covered 90 mins to 2 hours or until meat is tender. slice meat and serve hot or cold. reserve gravy for master sauce. strain through cheesecloth when cool and refrigerate in a covered dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"mix the cinnamon with the sugar in a bowl and set aside. mix the margarine, sugar and eggs. add the dry ingredients and form small balls. roll the balls in the cinnamon\/sugar mixture. place on a cookie sheet 5 centimeters apart (they spread as they bake). bake for 8-10 minutes at 190 degrees celsius (375 f). remove from the tray immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"heat the oven to 400°f. next, in a large bowl, beat 1 1\/2 cups sugar and margarine until light and fluffy. add vanilla and eggs and blend well. add flour, cream of tartar, baking soda, and salt, and mix well. mix 2 tbsp sugar and 2 tsp cinnamon in small bowl. shape the dough into balls (approx 1-inch or whatever your preference) and roll in the cinnamon-sugar mixture. place 2 inches apart on ungreased cookie sheet. bake at 400°f for 7 to 9 minutes or until set. immediately remove from cookie sheets and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"cream shortening, 1-1\/2 cups sugar, and eggs. sift flour, cream of tartar, soda and salt together and add to sugar mixture. mix together 2 tbsp sugar and cinnamon. roll dough into balls the size of small walnuts and roll in cinnamon sugar. place two inches apart on an ungreased cookie sheet and bake at 400°f for ten minutes, or until lightly browned. cookies will puff up, then flatten out with crinkled tops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"heat oven to 400 degrees. mix shortening, sugar and eggs thoroughly. stir together flour, cream of tartar, baking soda and salt. blend flour mixture into the shortening mixture. form in balls. roll in mixture of 2 tbsp. sugar and cinnamon. place about 2 inches apart on ungreased baking sheet. bake 8-10 minutes. makes about 12 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"beat together vegetable shortening or margarine and the 1 1\/4 cup of sugar until light and fluffy. beat in the eggs and vanilla. sift together the dry ingredients--flour, cream of tartar, baking soda and salt--then incorporate into wet mixture (or if you're lazy like me, just add the dry ingredients carefully and evenly into the wet mixture). separately combine the remaining 2 t sugar and cinnamon in a shallow bowl. roll the dough gently in the palms of hands into balls (about a tablespoon at a time). roll each dough ball into the cinnamon and sugar mixture so each is coated. place 2\" apart on un-greased baking sheets. bake at 400 degrees for 10 minutes. carefully transfer to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 375 ºf. grease cookie sheets. combine sugar and cinnamon in small bowl. combine cake mix, eggs and oil in large bowl. stir until well blended. shape dough into 1 inch balls. roll in cinnamon-sugar mixture. place balls 2-inches apart on cookie sheets. flatten balls with bottom of glass. bake at 375 ºf for 8 to 9 minutes or until set. cool one minute on cookie sheets. remove to cooling rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"heat oven to 375ºf. in large bowl, beat margarine, brown sugar and 3\/4 cup granulated sugar until creamy. add eggs; beat well. add combined flour, oats, 1 teaspoon cinnamon, baking soda and salt; mix well. drop dough by rounded teaspoonfuls onto ungreased cookie sheets. sprinkle each cookie lightly with combined remaining 1 tablespoon granulated sugar and remaining 1 teaspoon cinnamon. bake 8 to 10 minutes. cool 1 minute on cookie sheets; remove to wire rack. cool completely. store tightly covered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"cream shortening , sugar and eggs together. stir in flour, cream of tartar, baking soda and salt -- chill dough throughly and roll into balls about the size of walnuts, dip into mixture of 3 tsp of sugar and 3 tbsp of cinnamon. place balls on ungreased cookie sheet, do not press will flatten out as they bake. bake at 350f for 8-10 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 400 degrees f. spray 3 baking sheets w\/ nonstick cooking spray. in a large bowl, beat cake mix, eggs, 1.4 cup vegetable oil and 1\/4 teaspoon cinnamon with a wooden spoon until it forms a soft dough. in a small bowl, combine sugar and remaining cinnamon; mix. form small ( 1 inch) balls w\/ cake mixture then roll in sugar mixture. place dough balls, spaced well apart, on baking sheets. using the base of a glass, ( dip in a little flour so it doesn't stick) gently flatten each ball. bake until edges are light brown. 3- 6 minutes. let cool for 1 minute before transferring to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"mix first 3 ingredients together thoroughly. sift the remaining ingredients together in separate bowl. stir the two mixtures together. roll into balls the size of walnuts. dip balls in mixture of equal parts cinnamon and sugar. place two inches. apart on lightly greased baking sheet. bake until lightly browned. but still soft (8- 10 minutes) at 400° farenheit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 400°f. mix shorting, sugar, and eggs in large bowl. combine flour, salt, and cream of tarter together in a separate bowl. stir in flour mix. shape dough by rounded teaspoonfuls into balls. mix cinnamon and sugar. roll balls in cinnamon sugar. place on cookie sheet about 2 inches apart. flatten if desired with fork. bake until set, about 10-12 minutes. *cream of tarter can be left out if you don\u2019t have it or can\u2019t find it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 400°f (200°c). mix shortening, sugar and eggs thouroughly. mix flour, cream of tartar, baking soda and salt; add to shortening mixture and mix well. mix cinnamon and remaining sugar together. shape dough into balls the size of small walnuts; roll in cinnamon and sugar mixture. place on cookie sheet and bake 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"cream together the shortening and sugar. add eggs and beat well, stir in the vanilla. mix together the flour, baking soda, salt, and cream of tartar. add to butter mixture. stir together the 1 t sugar and cinnamon. roll dough into balls and roll in sugar mix. bake 8 minute at 400."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven 400 degrees. blend and cream well the shortening, sugar, eggs, and flavorings. sift together flour, cream of tartar, soda, and salt. mix both together. roll into balls and toll each in mixture of sugar and cinnamon. bake for 5 to 8 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 400°f when ready to bake cookies, turn down to 375°f. cream shortening, 1 1\/2 cups sugar, and eggs together. in another bowl whisk together flour, salt, and baking powder. add flour mixture to the shortening mixture and mix well with a spoon. add vanilla and mix well. chill dough for 1 hour. mix 1\/2 cup sugar with 2 teaspoons cinnamon.(you can add more sugar to balance the sugar and cinnamon to your liking). roll dough into 1 1\/2 inch balls and roll in the sugar and cinnamon. place 12 to a cookie sheet sprayed with pam. bake 8 minutes. immediately remove to paper towels or cooling rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"mix together shortening, sugar, and eggs. sift together the rest and stir into the shortening mix. chill dough until easy to handle. then roll into balls about the size of walnuts. roll balls in a mix of 2 tbs. sugar and 4 teaspoons cinnamon. place about 2\" apart on cookie sheet. bake until lightly brown but still soft. the cookies will puff up at first then flatten out with crinkled tops. bake 8-10 minutes at 400."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 350 degrees. stir together the flour, baking powder, baking soda, and cinnamon. set aside. in a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. beat in the egg and maple syrup. gradually blend in the dry ingredients until just mixed. in a small dish, mix together the remaining 1\/2 cup white sugar and the maple sugar. roll dough into 1 inch balls, and roll the balls in the sugar mixture. place cookies 2 inches apart on ungreased cookie sheets. bake 8 to 10 minutes in the preheated oven. cookies will be crackly on top and look wet in the middle. remove from cookie sheets to cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 400°f in a medium bowl, combine 2 1\/2 cups cookie mix, baking soda, cream of tartar, and egg. mix well. combine sugar and cinnamon in a small dish. shape dough into 1 1\/2 inch balls. roll each ball in sugar mixture and place 2 inches apart on baking sheets. flatten balls slightly. bake 8-10 minutes, or until lightly browned with cracked tops. do not overbake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"beat cake mix, eggs, oil and cinnamon in a mixing bowl. let set in refrigerator for about 10 minutes to set. roll into balls and cover with cinnamon and sugar mixture. bake for 8 minutes at 350°f it's just that easy! enjoy! for christmas i use the golden butter chocolate cake mix and add andes candies chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 375 degrees. mix the first three ingredients thoroughly and set aside. in a separate bowl, mix the flour, cream of tartar, baking soda, and salt. add the mixed dry ingredients to the first mixture. dough may be chilled first. make balls the size of walnuts and roll in a mixture of the remaining sugar and cinnamon. bake on an ungreased cookie sheet. do not place cookies too close together as the balls spread out. bake for 8 to 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"preheat oven to 375 degrees. in a medium bowl, cream together the shortening and 1 1\/2 cups of sugar. stir in the eggs. sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. in a small bowl stir together the 2 tbs sugar and cinnamon. roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. place the onto an unprepared cookie sheet, two inches apart. bake for 8 - 10 minutes. edges should be slightly brown. remove from sheets to cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"mix the shortening, sugar and eggs together thoroughly. preheat oven to 350°f sift the flour, cream of tartar, soda and salt together and stir in shortening mixture. chill dough. mix together 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl,. roll dough into small balls the size of a small walnut. roll in sugar\/cinnamon mixture. place about 2-inches apart on ungreased baking sheet. bake until lightly browned -- but still soft, about 10-12 minutes. (these cookies puff at first, then flatten out with crinkled tops)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"heat oven to 400 degrees. mix shortening, sugar, and egg thoroughly. blend flour, cream of tartar, baking soda, and salt. stir into wet mixture. shape dough into 1 inch balls. mix 1 tbsp sugar, and cinnamon in a small bowl. roll dough balls into sugar cinnamon mixture. place 2'' apart on ungreased cookie sheet. bake 8 to 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375f. grease cookie sheet. in large bowl, beat together butter, brown sugar and 3\/4 cup granulated sugar until light and fluffy. add eggs; mix well. in medium bowl, combine flour, oats, 1t cinnamon, soda and salt. add to sugar mixture; mix well. drop by rounded teaspoonfuls onto prepared cookie sheet. in small bowl, combine remaining 1 t sugar and 1 t cinnamon; sprinkle lightly over each cookie. bake 8-10 minutes. cool 1 minute on cookie sheet; remove to wire cooling rack.","target":"in a separate bowl, mix flour, cream of tartar, baking soda and salt. whisk to combine. cream sugar and crisco\/butter in your mixer. xmas 2014 i beat the sugar and butter a lot - whippy texture. i got very flat cookies. read internet and it said cream for only a couple of minutes for thicker less crispy texture --. add eggs one at a time, mixing thoroughly after each egg. add flour mixture slowly till combined. chill the dough - for a while - hour or more?. roll balls into walnut size. roll balls into a mixture of sugar and cinnamon. (use as much or as little cinnamon as you like). bake at 400 for 8 - 10 minutes - but the cookies are best undercooked! (electric convection oven 375 for 10 minutes ). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. heat oil in a large skillet over medium high heat. dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. layer chicken in 2 lightly greased 9x13 inch baking dishes. preheat oven to 350 degrees f. in a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1\/2 teaspoon salt and water. bring to a boil, and pour over chicken. cover. bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. let cool, garnish with pineapple rings and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"blend all ingredients except chicken. place chicken into gallon resealable plastic bag and pour marinade over the top. marinate 8-10 hours. remove from marinade (discard marinade) and place on foil-lined baking sheet with sides. bake at 350 degrees for approximately 45 minutes. also great on the grill!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"preheat oven to 350°f. mince celery and onion and add to stuffing mix. add melted margarine and chicken broth and mix well. rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. spread stuffing mixture evenly on chicken. fold up and secure with metal skewers. season outside with additional salt and pepper if desired. place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"preheat oven to 350°f. puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor. spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks. roll the breasts in remaining 2 tablespoons breadcrumbs to coat. place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes. meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes. cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"combine crab with all ingredients except egg bread crumbs and chicken for filling. spread on chicken and roll up jellyroll style. dip each in egg and then gently roll in bread crumbs to coat. brown carefully in fry pan, place in shallow baking dish and bake until cooked through at 350° about 45 minutes. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"in small bowl beat eggs and set aside. pour bread crumbs into separate bowl and set aside. split chicken breasts and gently press slightly between 2 pieces of wax paper to flatten. dip each breast in egg covering completely. roll each breast in bread crumbs to coat completely. place 1 piece of ham and 1 ounce of feta cheese in each breast and fold over. place in lightly greased baking pan and sprinkle with bread crumbs.bake in 350 degree oven for 30 \u2013 40 minutes or until cooked through. feta cheese can be lightly sprinkled over breasts about 10 \u2013 12 minutes before removing from oven. goes great with fettuccini alfredo."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"mix all dry ingredients together either in a bowl, or deep plate. mix miracle whip and mustard together. coat the chicken with wet mixture. transfer chicken to bread crumb mixture. shake off any excess. stovetop instructions:. coat bottom of skillet with oil. add chicken and cook chicken on med-hi heat until center is no longer pink. time may vary due to size of chicken breasts. average cooking time is 10 mins on one side. turn chicken and cook on other side until done, usually 5-10 minutes more. oven instructions: preheat oven to 425. prepare breasts as stated above, and lay on a greased cookie sheet. bake 25-35 mins, depending on size of breasts. chicken is done when fluids run clear, and no longer pink in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"in saucepan, over medium-high heat, heat 1\/3 c chicken broth and 2 tbsp margarine until margarine melts. stir in stuffing mix, apple and raisins; mix well. divide mixture evenly among 4 chicken pieces. roll up; secure with toothpicks. in skillet, over medium-high heat, melt remaining margarine. brown chicken on all sides; remove. blend flour and tarragon into margarine in skillet. gradually add remaining broth, stirring constantly until mixture thickens and boils. return chicken to skillet; reduce heat. cover; simmer 20 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"preheat oven to 350. mix flour, salt and pepper. dredge chicken in flour mixture. dip in whipped egg. coat with breadcrumbs. place chicken in glass baking dish sprayed with pam. bake for around 30 minutes (maybe less depending on size of breasts). if you flatten the chicken first it makes a really nice chicken parm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: skin and bone chicken breasts; pound to flatten. sprinkle with a little salt and pepper. cook onion and celery in 3t butter until tender. remove from heat; add 3t wine, the crab and stuffing mix, and toss. divide mixture among breasts. roll up and secure. combine flour, paprika. coat chicken. place in 11\" x 7\" x 2\" baking dish , drizzle with 2t melted butter. bake uncovered in 375 degree oven for 1 hour. transfer to platter. blend hollandaise sauce mix, milk. cook, stirring, until thick. add remaining wine and cheese. stir until cheese melts. serve over chicken.","target":"place the chicken on a clean cutting surface. slit each breast open to create a pocket. in a medium bowl, toss together the stuffing mix, onion, sage and rosemary. stuff ¼ of the dressing in each chicken breast and press edges together to close. lightly coat the grill with cooking spray and preheat for 5 minutes. grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"combine all ingredients up to (and including) coriander roots in a large saucepan or deep frying pan. bring to the boil, then reduce heat. add chicken, simmering until cooked. blend together remaining ginger, garlic and chilli until well combined. add a little liquid and pour over chicken, to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"lay the red pepper strips in bottom of a 13 x 9-inch oven proof dish and deposit the breasts on top. in a bowl mix orange juice, lemon juice, paprika, ginger, nutmeg, and salt; lay mixture over chicken. put dish in preheated oven at 350°f for 45-55 minutes; baste it from time to time. take out the chicken. drain it well; keep aside in a warm dish. mix corn starch and water, on stove top. bring to a boil the juice; pour in the cornstarch little by little until you get the desire thickness (about like half and half or thicker). dress the plate with 1 breast and a few pepper strips. cover with sauce and orange zest on top. this can be served with some rice on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. heat oil in a large skillet over medium high heat. dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. layer chicken in 2 lightly greased 9x13 inch baking dishes. preheat oven to 350 degrees f. in a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1\/2 teaspoon salt and water. bring to a boil, and pour over chicken. cover. bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. let cool, garnish with pineapple rings and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"pound chicken breasts to 1\/2-inch thick. in a blender or food processor, finely grind the almonds. combine the almonds, bread crumbs and salt on a plate. whip the egg white and water together. dip the chicken into the egg white and coat with the almond mixture, shaking off any excess. heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time. remove the chicken from the skillet and keep warm. heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet. place a tablespoon of the wine sauce over the top of each chicken breast half and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"place all ingredients into a zip-lock bag. marinate chicken for at least 2 hours in the refrigerator. turn occassionally. heat up grill. when hot, place chicken breast on grill and cook for 10 to 15 minutes depending on chicken size. turn chicken once turning cooking and continue to brush with marinate. don't use marinate after cooking, discard."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"preheat oven to 400 degrees f. line a baking pan with aluminum foil and grease the foil (or spray with nonstick spray). in a small bowl, stir together dry mustard and vinegar. add honey, dijon mustard, thyme and oregano. mix well. place the chicken breasts on the baking pan. brush with half of the honey mixture. bake for 10 minutes. turn chicken breasts over. brush the other side with the remaining honey mixture. bake for 10 more min utes, or until juices are clear when chicken is pierced with a knife."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"blend all ingredients except chicken. place chicken into gallon resealable plastic bag and pour marinade over the top. marinate 8-10 hours. remove from marinade (discard marinade) and place on foil-lined baking sheet with sides. bake at 350 degrees for approximately 45 minutes. also great on the grill!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"in a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes. remove from the pan. sprinkle the chicken with flour and rosemary and brown on both sides. add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom. return the mushrooms to the pan. lower the heat to a simmer, cover the pan and cook for 15 minutes. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"preheat oven to 350°f. mince celery and onion and add to stuffing mix. add melted margarine and chicken broth and mix well. rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. spread stuffing mixture evenly on chicken. fold up and secure with metal skewers. season outside with additional salt and pepper if desired. place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"combine breadcrumbs, wasabi powder, salt, and pepper. place beaten eggs in pie dish. dip chicken in egg, then in breadcrumb mixture. turn to coat completely. heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. transfer to platter. repeat with remaining oil and chicken. add teriyaki sauce, sake, and chicken broth to skillet and bring to boil. scrape up browned bits. drizzle sauce over chicken. sprinkle with sliced green onions and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"preheat oven to 450°. blend egg whites, cornstarch, and lemon juice. in seperate bowl, combine bread crumbs, parsley, salt, and pepper. dredge chicken breasts in egg white mixture, then in bread crumb mixture. let rest on a rack 20-30 minutes. fry chicken in oil over medium-high heat for 3 minutes. turn, transfer to oven, roast chicken 8 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"put all ingredients except chicken into blender. pulse until you have a coarse paste. marinate chicken in mixture in a ziplock bag, 2 hours or more. spray broiling pan or grill with non-stick spray. broil 5 inches from heat source 10 to 15 minutes or grill at 400 degrees about 10 minutes. let stand for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"line the base of a wok with foil. mix flour, sugar and the leaves from the teabags. put this in the wok. place a lid on the wok and heat gently for a few minutes. sprinkle the chickenbreasts with sugar and salt. place a heatproof rack inside the wok, above the foil and put the chicken on top. put the lid on the wok and smoke the chicken for 20 minutes or until cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"preheat oven to 400°f. add all ingredients (not the chicken) to a large ziplock bag. shake to combine. individually, place chicken in bag and shake until completely coated. arrange chicken in a greased 13x9x2-inch baking pan. drizzle or brush melted butter over each piece of chicken. bake in oven for about 50 minutes, or until lightly browned. (baking time may vary depending on the size of chicken breasts). when fully cooked, halve chicken breasts (optional) and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"in a large skillet, brown chicken on both sides in oil. in a bowl, combine worcestershire sauce, chili sauce, curry powder, garlic powder and hot pepper sauce. pour over chicken. add onion. reduce heat; cover and simmer for 11-13 minutes or until chicken juices run clear. serve with rice!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"using a sharp knife, cut chicken in half lengthwise but not all the way through and open like a book. pound slightly to flatten;set aside. in bowl, toss together cheese, olives, red pepper, green onion, and parsley, 2 tsp of oregano and pepper. stir in egg mix till combined. divide mixture among center of each chicken breast. roll up chicken and secure with toothpick,. in bowl whisk together oil, lemon juice, salt, and remaining oregano. add chicken breasts and turn gently to coat. place chicken breasts on grill over medium heat for about 15 minutes, turn occasionally or till thermometer reaches 165°f; let stand 5 minutes, serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"mix the seven spices (will fill a 3-inch salt shaker). save for future use. sprinkle over chicken to cover both sides. heat oil in cast iron skillet for 15 minutes. i do this on low heat and turn up last few minutes. place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"lift skin gently from chicken breasts without detaching it; place 2 crushed garlic cloves under skin of each breast. replace skin. rub breasts evenly with olive oil, and sprinkle with salt, pepper, and oregano. place lemon slices in a 13-x9-inch baking dish, and arrange chicken breasts over lemon. sprinkle olives around chicken. bake at 350 degrees fahrenheit for 45 minutes or until done. remove from oven, and sprinkle with feta cheese. garnish, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. refrigerate for at least 30 minutes or overnight. preheat the grill. grill the breasts for 5 to 6 minutes on each side, depending on the thickness. let the chicken rest on a plate for 1 or 2 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"pound chicken breast between 2 pieces of plastic wrap. in a bowl, combine water, onion flakes, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot sauce. dip chicken in sauce, coating all sides. spray baking pan with cooking spray. place chicken in pan. bake at 350 degree oven for 10-20 minutes or until chicken is no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1\/4 cup of the mixture to a small bowl, cover and refrigerate. place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade. place in the refrigerator for about 2-3 hours, turning the bag occasionally. remove the chicken and discard the marinade. season the chicken with seasoned salt and more black pepper. grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1\/4 cup lemon marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"mix marinade ingredients in glass bowl or zip-lock bag. add chicken, mix well and marinate in refrigerator at least 1 hour. (we marinated ours all day). brush hot grill rack with additional olive oil. grill breasts 5 to 7 minutes per side or until done. let chicken rest a few minutes, slice and serve. garnish with cilantro, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"preheat oven to 350°f. puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor. spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks. roll the breasts in remaining 2 tablespoons breadcrumbs to coat. place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes. meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes. cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"combine first seven ingredients, and form small meatballs. place meatballs in the bottom of a large saucepan, and cover with chicken stock. bring to a boil. once it comes to a boil, simmer for 15-20 minutes. when cooked through, remove meatballs from stock. combine 4 tablespoons of the cooking liquid with the cornstarch, and add this to the rest of the stock. this will thicken up to a nice sauce consistency. once thickened add meatballs back to the sauce, and stir to combine. great served over white rice, with some steamed vegtables on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"combine all the ingredients, except the chicken, in a saucepan and cook over medium heat just until well blended. remove from heat and pour over chicken. marinate and refrigerate for at least 2 hours. preheat oven to 350 degrees. bake chicken in marinade, uncovered, for 35-40 minutes, basting occasionally. serve warm or chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"wash chicken and and season with herbs. place in pan with skin side up. mix preserves with the vinegar to make a semi-thick glaze. save 1\/2 cups marinade for later. pour rest of marinade over chicken. let marinate for 30 minutes. season with adobe. cover with tin foil and bake at 325 degrees for about 35 minutes. remove foil and bake for 10-15 minutes longer until chicken is done. (breasts should be golden brown). heat remainder of marinade thinning with the vinegar, if it gets to thick and pour over chicken. put back in oven for 5 minutes and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"make sauce: in a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. bring to a boil over medium\/low heat. cook about five minutes until thickened. remove from heat. brush chicken breasts with sauce (both sides) and place in foil lined pan. broil or grill basting with remaining sauce until no longer pink in centre. allow to stand five minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge. spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degc (350degf) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast. this can also be cooked on the stove top or bbq."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"place chicken breasts in a ziplock bag. pour in enough salad dressing to cover. marinate at east 5 hours (better overnight) in refrigerator. roll the chicken in the stufing mix. bake uncovered at 350 degrees for 35-45 minutes or longer, depending upon your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce. combine all the sauce ingredients and mix well. pour mixture over the chicken and cover the dish. bake 1 1\/2 hours at 375 degrees f. uncover the dish for the last 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"in large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. add chicken. seal the bag and turn to coat. refrigerate overnight. drain and discard marinade. grill chicken over medium-heat for 6-7 minutes on each side or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"spray baking dish dish with olive oil spray. arrange chicken in pan and sprinkle with lemon juice. combine herbs and rub on chicken. press pepper into chicken. refrigerate, uncovered, for 1 hour. preheat oven to 350°f bake uncovered 40 minutes, or until cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"prepare breasts for stuffing by cutting pocket in center. combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl. stuff each breast with 1\/4 cup filling. coat both sides of breast with oil, salt and pepper. grill chicken, uncovered, 10-12 minutes per side. (oil the grates before grilling.). if oven cooking, uncovered at 350f for 45 minutes. let chicken rest, whole and uncut, for 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.","target":"sauce: heat oil in a medium pan over medium heat. add onion, garlic and chili flakes. cook, stirring until the onion begins to soften. add the remaining sauce ingredients and bring to the boil. reduce the heat to low and simmer, stirring occasionally for 8 minutes. preheat oven to 220c. line a baking tray with foil and spray it with cooking spray. place the chicken on prepared baking tray, skin side down. brush with half the sauce. bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set oven to 350° (set oven rack to second-lowest position). grease a 9 x 9-inch baking pan. in a bowl cream the butter and sugar until light. add in the egg and the cocoa\/water mixture with vanilla; mix until combined. in a small bowl mix together the baking soda and 1\/2 cup boiling water, then add in with the flour and baking powder; mix until combined and smooth. transfer to prepared baking dish. bake for about 30 minutes or until the cake tests done.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients. add softened butter and butter-milk; beat for one minute. add eggs and vanilla. stir soda and cocoa into boiling water, mix, and then beat into cake mixture. bake in greased and floured layer pan or 9x13 inch cake pan at 350°f for 30-35 minutes or until done.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f break the chocolate into small pieces and melt it with butter over hot water. beat the egg yolks with half of the sugar. fold in the melted butter and chocolate mixture. beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. fold in the beaten egg whites. bake in a greased springform pan until a wooden pick inserted in center comes out clean, approximately 40 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. sift together flour, sugar, cocoa, salt, baking soda, cinnamon, and baking soda in a large bowl. add 1 stick of margarine, 1\/2 c of coffee, and 1\/3 c of sour milk to the sifted ingredients. stir by hand until mixed. add another 1\/3 c of sour milk, 2 eggs, and 1 t of vanilla. beat 3 or 4 minutes with mixer. pour into lightly greased 9x13-inch baking pan. bake 20-25 minutes or until a toothpick comes out clean. after cake cools mix together ingredients for the chocolate frosting. in a large mixing bowl, add the stick of margarine and powdered sugar together and add vanilla, cocoa and coffee to taste. spread frosting on top of cooled cake.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease two 9 inch cake pans. pre heat oven to 350. mix flour, sugar, cocoa powder, baking soda and baking powder. add the milk, vegetable oil,2 eggs, vanilla, and boiling water. beat for 2 minutes. pour evenly into the two pans. bake for about 30 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f (175°c). butter and parchment line two 8x2-inch (20x5-cm) baking pans. measure all ingredients (except the chocolate) into a large mixer bowl. blend for 30 seconds on low speed, scraping bowl constantly. blend in the melted chocolate and beat 3 minutes on high speed, scraping the bowl. spoon into the pans and level them well with an offset spatula. bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 and grease 1 cookie sheet. stir together almond meal, sugar and baking soda in a large bowl. add beaten egg, chocolate chips and vanilla extract and mix until well combined. place dough balls one inch apart on cookie sheet . you should be able to fit all 15 on the single cookie sheet. bake until puffed and golden, about 10 minutes. cool cookies on baking sheet about 2 minutes and then transfer to paper towels or rack to cool. note: i personally avoid artificial sweeteners, so i don't know how they would taste made with splenda.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for cake, mix flour, sugar, and baking soda. melt butter on low heat and add cocoa and water until melted. add to dry ingredients. allow to cool for a few minutes before adding buttermilk, eggs, and vanilla to avoid cooking the eggs. bake at 375° for 30 minutes. for frosting, melt butter and cocoa until almost boiling. add powdered sugar and cook on low heat, stirring constantly, until sugar has melted. it will be slightly lumpy. pour over warm, not hot, cake.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 grease a large baking mold. melt chocolate and butter in a double boiler. in a separate bowl, whisk egg yolks and sugar until pale and creamy. fold the melted chocolate into the egg mixture. in a clean bowl, mix the eggs white until soft peaks form, then fold in to the chocolate mixture. pour batter into mold and bake for 30 minutes until slightly cracked on top, but still gooey in the middle.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar. add eggs and mix well. alternate sour milk and flour to butter mixture, starting with milk. beat well after each addition. melt squares of chocolate in water. add baking soda to chocolate, stirring until soda is mixed. pour chocolate into batter and mix well. add vanilla. pour into 2 greased and floured layer pans. bake at 350 degrees for 30 to 40 minutes. cake is done when sides pull away from the pan.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180°c( 350°f). put flour, sugar and dry ingredients together in a bowl. add eggs, belt butter (i use the microwave) and add. mix all in an electric mixer then slowly add the boiling water. bake for approximately 30-40 minutes or until the cake springs back when gently tapped.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350ºf. grease and flour 13 x 9 x 2-inch pan or two 9-inch round layer pans, or line cupcake pans. set aside. in large mixing bowl cream butter flavor crisco, sugar, eggs, and vanilla until light and fluffy. add buttermilk. flour, cocoa and salt. beat until blended, scraping bowl frequently. beat at medium speed for 2 minutes, scraping bowl occasionally. pour into prepared pan(s). bake at 350ºf, oblong or layers for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean. for layers, cool on wire rack for 15 minutes and remove from pans to cool completely. frost as desired.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. have ready a 13 x 9-in. baking pan. put all dry ingredients into the ungreased pan. stir with a whisk until blended. with a wooden spoon, make 3 \"wells\" in the mixture. pour oil into one well, vinegar in another, and the vanilla in the third. pour 2 cups of lukewarm water over the entire thing. stir until blended, scaping the sides, corners and bottom of the pan. use a paper towel to wipe excess batter from the sides of the pan. bake 30 minutes, or until a toothpick inserted in the center comes out clean. remove from the oven to a wire rack and sprinkle chocolate chips over cake. let stand 5 minutes until soft, then spread in decorative swirls. let cool completely. enjoy!","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together sugar, flour, cocoa, baking soda, and salt. add oil, vinegar, water and vanilla. mix on medium speed for 2 minutes. pour into greased 9x13pan or(2)8 inch round pans. it will be runny. bake at 350 for 35-40 minutes. let cool. for frosting, cook flour and milk together until thick. let cool completely. in large bowl beat margarine and crisco for 4 minutes. add sugar and beat 4 minutes. stir in cooled cooked mixture and vanilla and beat another 4 minutes. frost when cake is cool. i make swirls and add either chocolate shavings or a cut up strawberry on top to make it look fancy. enjoy!","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar. add eggs, one a time, beating well after each one. beat on high speed until light and fluffy. stir in 1 1\/2 tsp vanilla. combine dry ingredients and add to egg mixture, alternating with water. pour into 3 greased and floured 9\" round pans. bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean). cool for 10 minutes before removing from pans to wire racks. for filling, beat cream until stiff peaks form. beat in icing sugar and remaining vanilla. place bottom cake layer on serving plate. spread with half the filling. repeat. place top layer on cake. frost top and sides of cake with buttercream icing. enjoy!","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: semi melt the butter and place in a bowl with the sugar and stir until combined then add the 3 eggs one at a time. after all is combined add the vanilla essence and stir again until combined. sift the plain flour,baking powder and the coco powder together. pour in the wet mixture and stir through, add the milk gradually until it looks like a fluffy mousse. spray the bottom of a dish with spray and cook and scoop in, even it out then put in the oven for 30 mins at 180°c. its ready when a skewer comes out clean. serve with a chocolate sauce or a some cream.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat or whisk together eggs, sugar substitutes, vanilla extract and salt for one minute. 2add applesauce and oil. stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil. stir in the sifted flour, cocoa lightly spray or grease a glass 10 by 10 inch baking pan. 3microwave on high for 5- 6 minutes. 4when done the top looks dry but will spring back. 5in a 1000 watt microwave i recommend baking on medium high for 5- 6 minutes. 10makes about 25 squares.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in saucepan, bring butter, shortening, water and cocoa to a boil. take off heat and add sugar, flour, eggs, buttermilk, baking soda, vanilla and cinnamon. heat well stirring constantly. pour in a greased 9x13-inch pan. bake at 400°f for 20-25 minutes. icing directions: blend together all ingredients until well mixed. while cake is hot, poke holes throughout the cake. spread icing onto hot cake.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place rack on middle level and pre-heat oven to 350 degrees f. in a small bowl, melt chocolate in microwave on medium power for two minutes, stopping frequently to stir. in food processor or blender, combine beans, eggs and egg substitute, blending on high for 30 seconds. add chocolate, sugar, mayonnaise and baking powder and process until smooth. pour mixture into 9\" heart-shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean. cool and dust with powdered sugar.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream flour and butter and sugar. mix eggs seperatley then add to the mix and stir. add half a tablespoon of cocoa powder and stir. spilt between two lined\/greased cake tins. cook on 190 degrees for about 20mins (keep an eye to ensure burning doesn't occur.). insert a knife near the edge and ensure it comes out clean before removing from the oven. leave to stand for a few minutes then put on a wire rack. cream butter and icing sugar in a bowl. add two tsp of cocoa powder and if desried add melted chocolate. spread jam on one of the cakes, then spread a layer of the filling.sandwich the sponges. spread the remaining layer on the the top and sprinkle choco flakes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375*. grease 8\" inch round cake pan, and cut 8\" parchment or wax paper round to fit inside, grease the top of the paper. microwave chocolate and butter on high one minute at a time until melted. whisk until smooth, then add vanilla, and set aside to cool for a few minutes. add eggs, one at a time and beat well. add splenda, incorporating until melted inches sift in cocoa powder and mix lightly. pour batter into prepared pan and bake in the center of the oven for 20 minutes until a light crust is formed around the edges. cool on rack for 5 minutes. loosen cake around the edges with a knife and invert on serving plate. cool completely before serving. can top with powdered splenda or whipped cream.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f butter two 8\" cake pans, and dust with cocoa powder. sift together cake flour, sugar, baking powder, baking soda and salt. mix in shortening with electric mixer at low speed. add 2\/3 c milk. when incorporated, turn up speed to medium and add remaining 1\/3 c milk. add eggs one at a time, beating well after each addition. add vanilla and melted chocolate and fold in until fully mixed. divide batter between the two pans. bake in preheated oven 25-35 minutes or until a toothpick inserted into one cake comes out clean. cool 10 minutes in pans, then turn out onto cooling racks until fully cooled. fill and frost with your favorite frosting.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f grease a 8 or 9\" round pan or springform pan. process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal. add the rest of the dry ingredients and pulse again. (note on erythritol: you can do this recipe with all artificial sweetener, but i've begun experimenting with partial erythritol, with success. i haven't tested all different combinations yet, though - it may be that more erythritol is even better.). add the wet ingredients and process until well-blended. pour into pan and bake. the exact time will vary with the pan. start checking at about 25 minutes until toothpick inserted in center comes out clean.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: oil and flour two 8\" layer cake pans (if including the eggs) or one 8\"x10\". preheat oven to 350°f. shift together the first 5 ingredients in to a mixing bowl. if using eggs beat together until evenly yellow and reduce water by 2 tablespoons beat together with water and vanilla. measure out oil and pour it and the water mixture together onto the flour. beat until flour lumps are gone. pour vinegar all at once onto mixture and gently fold in evenly - do not beat. this part is best done by hand. pour into pans. bake at 350f for 10 minutes then reduce to 325f for 20 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix well first 6 ingredients. pour into a greased and floured 9x13-inch pan. bake at 350°f for 20-30 minutes. icing: bring to boil 1 cup sugar, 1 stick margarine and 1\/3 cup evaporated milk. boil 1 minute. add chocolate chips and pecans and pour over warm cake.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f or 180°c. cream the shortening and sugar, by hand or with a mixer. add the cocoa and eggs. mix well. mix in the baking soda, salt and vanilla. alternately blend in the liquid and the flour. you should have a smooth cake batter. bake for 40-45 minutes in a 9 x 13 pan, less for layers or cupcakes. top with your favourite frosting or just enjoy with milk!","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soften butter. in small bowl, beat egg with fork; add in the additional ingredients and mix until smooth. spray an oversized cup or mug with nonstick spray. pour in batter. microwave on high for 50 seconds. cake can be turned out on plate and served with whipped cream. try inserting a sugar-free peanut butter cup in the center midway through cooking time.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and butter add eggs add milk sift dry ingredients together into creamed mixture make paste with cocoa and boiling water ( i just dumped into creamed mixture add to mixture put in oblong 9 x 13 pan bake 325 degrees for 30 minutes.it said 40 minutes and my oven is wonky check.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter and margarine till creamy. add in the eggs one at a time, beat well after each addition. sift flour and bicarbonate of soda. add to the egg mixture alternate with the mixture of cocoa. mix well until all incorporated. pour the mixture in the in the 8 x 8in square baking tin, that have been greased and top with baking paper. bake in the oven of 170degrees celcius for 50 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix well the sugar, eggs and butter. add milk and mix more. add the flour and mix it until it is uniform add the chocolate, the baking powder and the vanilla and mix it for awhile. pour the cake batter into greased 13 x 9 cake pans. bake for 30 minutes in 350-degree oven.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate and spread in double boiler or in microwave. allow to slightly cool. beat yolks and 1 tsp stevia until smooth, stir in vanilla and lemon juice then blend in chocolate mixture. blend egg whites in large mixer bowl until peaks are formed. gradually add 1\/2 tsp stevia, beat until stiff peaks form. stir 1°c whites into chocolate mixture and then fold in remaining whites. pour into 10-12\" pan, greased, floured, wax paper lined. bake at 250 for 2 1\/2 hours, allow to completely cool before serving.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a blender, whip egg yolks, agave and salt on medium for 1-2 minutes. add grapeseed oil and mashed banana and blend for another minute or two. blend in cocoa powder. grease a 9-inch springform pan and pour batter into pan. bake at 350° for 25-30 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat your oven to 350 degrees fahrenheit. combine all your dry ingredients in a bowl except your chocolate chips and slowly mix in your wet ingredients. pour into a greased circular pan or 9 by 13 inch rectangular pan. add your chocolate chips on top, and softly push into the batter making sure not to let them touch the bottom or sides of the pan, since they easily stick. bake for around 30 minutes, add more time if needed.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 180 degrees celsius. prepare two cake pans of 20 to 23 cm diameter. mix cocoa en hot water until smooth and set aside to cool. mix egg yolks together. mix sugar together a little at a time and keep mixing until light yellow and spongy thick. mix the cocoa water, cooking oil and vanilla in to the egg mixture. sift the cake flour, baking powder and salt together and mix in to the liquid. beat egg whites until stiff and mix in to the dough mixture. place mixture in cake pans and bake for 20 to 30 minutes until done.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: coat 10 inch tube pan woth non-stick baking spra and dust with 1 tbsp cocoa - set aside. in a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and remaining cocoa. in another bowl, combine the coffee, oil, vinegar, and vanilla. stir into dry ingredients just until combined. pour into prepared pan. bake at 350*f for 40-50 minutes, or until toothpick inserted nea center comes out clean. cool for 10 minutes before removing from pan to wire rack to cool completely. in microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. drizzle over cake.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream the sugar and butter. add eggs one at a time beating well after each until light and fluffy. stir in cocoa and mik. sift flour, salt and soda together and add to the mixture. stir in vanilla. slowly add boiling water. bake at 350 degrees for 30-35 minutes in a 9x13 inch pan.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 350*f. grease sides and bottoms of two 9\" baking pans, or one 9x13\" pan. lightly flour the greased pans. combine flour, sugar, cocoa, baking powder, baking soda, and salt. add the buttermilk, oil, and eggs in a large bowl with the mixer at low speed until just moistened. pour batter into pans and bake 30-33 minutes for the 9\" round or loaf pans and 35-38 minutes for the 9x13\" pan. cupcakes, bake for 19-22 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f. grease and flour a 13 x9 baking pan. in a large mixing bowl, stir together 2 cups of flour and 2 cups of sugar. set aside. in a saucepan, bring 2 sticks butter, 4 tbsp cocoa, and 1 cup water to a boil. pour over flour and sugar mixture. add in 1\/2 cup buttermilk, 2 eggs, 2tsp baking soda, and 1 tsp vanilla. pour into greased and floured baking pan and bake for 30 minutes. while baking, mix together the following:. 1 stick softened butter, 4 tbsp cocoa powder, 6 tbsp milk, 4 cups powdered sugar, 1 tsp vanilla, 2\/3 cup chopped pecans. as soon as cake is out of oven, spread frosting over cake.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. combine the first 6 ingedients in a large bowl or mixer - mix well. 2. combine wet ingredients together and mix well. 3. add wet ingredients to dry and mix well. 4. grease a 10\" spring form pan add cake mix and bake at 350 for approx 35 to 40 minutes - test doness with a toothpick in the middle.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese, margarine, powdered sugar, baking chocolate and vanilla in a bowl. take out 3 cups for icing and set aside; to the rest add the remaining ingredients. pour batter into 3 floured 9\" cake pans. bake at 350 f for 30 to 35 minutes. when layers are cooled spread with reserved icing, stacking each layer as it's iced.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350, 325 if using convection oven. melt chocolate and butter. whip eggs and sugar to 3 x volume. add cocoa. add melted chocolate butter mixture. walnuts optional, may add chocolate chips, other nuts, ginger, cinnamon, espresso powder, chili powder, etc. bake in parchment lined pans, in a water bath. approximately 25 minutes, check to see that middle is set, does not jiggle. excellent served with raspberry sauce, or fresh berries.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cake: preheat oven to 325f and spray two, 9 inch rounds with cooking spray. in a medium bowl stir together flour, cocoa and baking soda; set aside. in a large bowl cream margarine and sugar using a mixer. beat in egg white, one at a time. stir in vanilla. next, add the flour mix alternately with coffee, *stirring* between each addition. then, using the mixer, beat batter for 4-5 min's and pour evenly into prep'd pans. bake for 25-35 min's (do a toothpick test at 25 min., cook additional min's if needed) cool cakes until room temp -- this works best if left over night. icing: in a medium bowl beat all ingredients until spreading consistency. keep in fridge unti ready to use.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f and oil an 8-inch round baking pan. line bottom with a round of wax paper. chop chocolate into small pieces. in a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth. remove top of double boiler or bowl from heat and whisk splenda into chocolate mixture. add eggs and whisk well. sift 1\/2 cup cocoa powder over chocolate mixture and whisk until just combined. pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. cool cake in pan on a rack 5 minutes and invert onto a serving plate.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place walnuts and salt in a food processor and process until finely ground. add the dates, cocoa and vanilla and process until the mixture begins to stick together. add the water and process briefly. transfer to a serving plate and form into a 9-inch round cake. decorate the cake and plate with fresh raspberries or top before serving, if desired. cover with plastic wrap. cake will keep for three days in the refrigerator or for several weeks in the freezer. bring to room temperature before serving.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chocolate and almonds in a food processor. grind until the consistency of course sand. pulse in eggs, grapeseed oil and agave. then pulse in vanilla and salt. spoon batter into cupcake tins lined with unbleached baking cups. bake at 350° for 12-15 minutes. cool and frost with vegan chocolate icing. serve.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 300°f mix together sugar, cocoa, cornstarch and salt. gradually add egg whites, stirring with a spoon until mixture forms a dough. (mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). add nuts; mix well. form dough into 15 balls. place on a parchment-lined cookie sheet. bake 16 to 19 minutes, until glossy and crackled. cool completely.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the cake: boil water, crisco, and butter until smooth. combine dry ingredients in a mixing bowl. blend butter mixture into dry mixture. when well combined, mix in remaining ingredients as listed. pour into a greased and floured 9x13 inch pan. bake at 350 degrees until knife or toothpick comes out clean. for icing: in a medium saucepan, bring butter and milk to a low boil. in a mixing bowl, pour butter mixture over powdered sugar and cocoa. stir in vanilla and nuts. when cake comes out of the oven, poke holes in it with a fork and pour icing over while still hot. stores great overnight.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. prepare a 9x13 pan. combine rice flour, sugar or splenda, baking soda, salt, xanthan gum, and cocoa powder in a bowl. add oil, vanilla, vinegar, and soda pop, with the soda pop last. stir (do not whip) until combined. pour in prepared pan. bake 35 to 40 minutes or until cake tests done. frost when cool or dust with powdered sugar if desired.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. grease three 9 inch round cake pans. in a medium bowl combine the boiling water with the cocoa powder; whisk until smooth and cool. sift together the dry ingredients; flour, baking powder, baking soda, and salt; set aside. in large bowl cream butter and sugar until light and fluffly. beat in eggs one at time; add vanilla. add the flour mixture, alternately with the cocoa mixture, to the butter mixture. spread batter evenly between prepared pans. bake for 25 to 30 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the cake: mix cocoa, flour, sugar, soda, baking powder and salt in a bowl. (i always recommend to sieve the dry ingredients.). melt the butter and add it to the dough with the water and the eggs. mix the batter until light and creamy. pour into a pre-greased and floured baking tray. baking: pre-heated oven at 175º c for about 40 minutes on the second lowest shelf. for the glaze: melt white chocolate in warm milk (on the stove). add cocoa powder, sugar and butter. pour over the cake only when the cake is cold. sprinkle nuts.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f and butter an 8-inch round baking pan. cut a circle of wax paper to fit in the bottom of the pan and grease it as well. chop chocolate and butter into small pieces. in a double boiler (or metal bowl set over a saucepan) slowly melt chocolate with butter, stirring, until smooth. remove from heat so that the bowl will cool. mix in almond extract. then add the sugar and whisk until smooth. next add the eggs and whisk. finally sift 1\/2 cup cocoa powder and whisk until mixed. pour the batter into pan and bake in middle of oven for about 22 minutes. don't over cook! after the cake has cooled for 5 minutes, take it out of the pan, peel off the wax paper and sift the powdered sugar on top.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 350 degrees. put sugar and flour into a large mixing bowl. heat melted margarine and oil almost to the boiling point. then add cocoa and water mixing well. add this mixture into the sugar\/flour mixture. add the last 5 ingredients then mix well. pour into a 11x15 sheet cake pan. bake 25 minutes in a 350 degree oven. cool, frost and serve. for frosting: melt butter, then add all other ingredients, mix well. for white frosting omit the cocoa powder.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. melt butter and chips over low heat stirring occasionally until smooth. remove from heat. beat egg yolks and 5 tbs sugar in a small bowl. add egg yolk\/sugar mixture and vanilla to cooling chocolate and stir until combined. beat egg whites until frothy and add remaining sugar slowly. beat egg whites and sugar until soft peaks form. fold egg white\/sugar mixture into chocolate mixture. pour into a greased 6\" or 8\" springform pan and bake for 40 - 45 min until cracks appear dry.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. preheat oven to 350 degrees fahrenheit\/ 180 degrees celcius. 2. grease, line and grease two 9- inch layer cake tins. 3. sift and measure dry ingredients into a very large bowl. sift three times. 4. melt margarine. cool. 5. add milk, vanilla essence and vinegar to margarine. mix well. 6. add liquid ingredients to dry ingredients. 7. beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (batter should be of pouring consistency). 8. bake at 350 degrees fahrenheit\/ 180 degrees celcius for about 20- 35 minutes. 10. cool cake for 10- 20 minutes before turning out.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. grease and flour 2 8' round cake pans. line bottom of pan with parchment paper if desired. mix dry ingredients together. add wet ingredients. mix until moist and well blended. pour batter into prepared cake pans. bake for 30-35 minutes until cake springs back when gently touched. cool and frost as desired.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. in a mixing bowl, combine all ingredients. using a tablespoon, drop batter onto ungreased cookie sheet. bake for 15-20 minutes. allow to cool on baking sheet for 2 minutes. transfer to wire rack to finish cooling. eat asap!","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, oil and sugar in a large mug. add egg and mix until well blended. stir in vanilla and add cocoa powder one tbs at a time, stirring until there are no lumps. add milk and mix until smooth. add baking soda and mix until blended. microwave on high for 1 minute and 30 seconds. i prepared this at high altitude, so the time may need adjustment. it is done when it has puffed up and the top no longer looks wet. enjoy!","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set oven to 350 degrees. set oven to second lowest position. grease an 8-inch square or round pan. in the microwave melt chocolate squares; cool 10 minutes. in a bowl combine the flour with baking soda and salt; set aside. in a mixing bowl beat egg and sugar until well combined. beat in the water and oil. stir in melted chocolate and dry ingredients; mix until blended. pour batter into greased pan then sprinkle chocolate chips over batter. bake for 32-38 minuntes or until cake tests done. if u want to put vanilla icing you chocolate you can it's yours.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f line a rimmed baking sheet with a silicone baking mat or parchment paper. in a large mixing bowl, combine the peanut butter, truvia sweetener, cocoa powder, almond flour, eggs, butter, water, vanilla extract, and baking soda. using an electric hand mixer, mix until all ingredients are well combined. it will be a very thick dough. form the cookie dough into 1 1\/2 inch to 2 inch balls. this will produce 16 medium sized cookies. you can make them smaller to yield more cookies. place the cookie dough balls on the prepared baking sheet. bake for 10 to 12 minutes. remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel cucumbers slice thin into a large bowl, sprinkle with salt and mix well. set aside for 45 minutes. put cucumbers in a strainer and squeeze as much liquid as possible out. discard liquid. mix lemon juice, sugar, and white vinegar, add cucumbers. chill. garnish salad with toasted sesame seeds.","target":"wash and peel cucumbers. slice or cut in rounds as thin as possible cukes and onions. place in bowl and cover with vinegar. add 3-5 heaping tablespoons of sugar, mix well. chill and serve. this is better if you let it sit in the fridge covered overnight. actually. if allowed to mellow for 2 or 3 days -- in a tightly sealed jar in the refrigerator -- jar turned upside down 1 day and turned right side up the next."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: the salad: place sliced cucumbers in a shallow dish. with your hands, mix the salt into the cucumbers. cover and let stand for at least thirty minutes. the dressing: while the cucumber are marinating, prepare the dressing which consists of water, vinegar, sugar and paprika. squeeze out all the juice from the cucumbers and rinse well to remove excess salt. mix the dressing into the cucumbers. to serve, it's nice to sprinkle the green onions over the cucumbers, if you like. this will keep for several days in the fridge.","target":"wash and peel cucumbers. slice or cut in rounds as thin as possible cukes and onions. place in bowl and cover with vinegar. add 3-5 heaping tablespoons of sugar, mix well. chill and serve. this is better if you let it sit in the fridge covered overnight. actually. if allowed to mellow for 2 or 3 days -- in a tightly sealed jar in the refrigerator -- jar turned upside down 1 day and turned right side up the next."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toast seeds: in a non stick skillet, add the seeds. toast until golden then remove to a glass dish. in a medium bowl, combine sugar, salt, hot sauce, garlic, vinegar and green onion; mix well. add the cucumber and toss with the mixture until well coated. sprinkle with the seeds just before serving.","target":"wash and peel cucumbers. slice or cut in rounds as thin as possible cukes and onions. place in bowl and cover with vinegar. add 3-5 heaping tablespoons of sugar, mix well. chill and serve. this is better if you let it sit in the fridge covered overnight. actually. if allowed to mellow for 2 or 3 days -- in a tightly sealed jar in the refrigerator -- jar turned upside down 1 day and turned right side up the next."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place blueberries, water, and lemon juice bring to a boil. combine sugar, cornstarch and cinnamon mix well. pour sugar mixture into boiling berries, stir well until thickened. remove from heat. pour into greased pan. cream together butter and sugar. add flour and oats mix until crumbly. spread evenly over berries bake at 325 for 35-45 minute.","target":"preheat oven to 375f and spray a 9 x11 pan with cooking spray (pam). mix sliced apples with lemon juice, cinnamon and sugar. press apples into baking dish and sprinkle blueberies evenly on top. mix rolled oats, flour, sugar, canola oil, cinnamon, and orange juice and sprinkle over blueberry mixture. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream oil and sugar. add eggs one at a time, beating after each. add all other ingredients. bake in 9x13 pan at 350f degrees for 30 minutes. ------frosting------. mix shortning and oleo. mix in 1\/3 of sugar. beat well. add bananas alternately with sugar. mix until smooth and creamy.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and butter. add bananas and eggs, stir well. add sour cream. sift flour and baking soda and add. mix in nuts. pour batter into either greased tube cake pan, 2 round layer cake pans or 9x13 pan. bake approx. 1 hr. at 325. good with chocolate or cream cheese frosting.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, bring butter and water to a boil. remove from heat; set aside. in a mixing bowl, combine the flour, sugars, baking soda, eggs, bananas, buttermilk, and vanilla. beat until blended. carefully add butter mixture; mix well. stir in nuts. pour into greased 15x10x1 inch baking pan. bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. cool on a wire rack. for frosting, in a mixing bowl, beat cream cheese and butter until light and fluffy. beat in vanilla. gradually add confectioners' sugar. spread over bars. store in fridge.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325-350 (depending on oven); grease and flour a bundt pan (or two loaf pans, if you prefer). mix all ingredients together and pour in bundt pan. bake for 1 hr and 20 minutes. let cool for several minutes, then invert on serving platter and enjoy.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream shortening and sugar. combine dry ingredients and add to creamed mixture alternating with beaten egg yolks and buttermilk. add vanilla. add mashed bananas and pecans. fold in beaten egg whites. bake in large greased tube pan at 350 for about 1 1\/2 hours.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put flour, sugar, baking powder, soda, salt and nuts into an ungreased 8 or 9 inch square pan and stir around with a fork to mix well. measure milk into a measuring cup and beat eggs in lightly with a fork. add to pan along with bananas and oil. stir around with the fork until blended and dry ingredients are all incorporated. use a rubber spatula to scrape any ingredients clinging to sides, in corners or on bottom of pan into the batter and even batter out in the pan. bake at 350 f for 30 to 35 minutes until a wooden pick inserted in center comes out clean. cool in the pan on a rack. makes 9 servings.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat together sugar, margarine and egg. add and stir in soda, milk and bananas. add flour, baking powder, crushed nuts and vanilla. bake about 25 minutes at 375 degrees. melt margarine. then add powdered sugar, milk and vanilla. keep at low heat until golden. stir until smooth and spread on cake.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir together muffin mix, flour, and brown sugar. add cooled butter. stir just until soft dough forms (add milk if necessary here). stick in the fridge\/freezer if too sticky to work with for a while. turn dough onto lightly floured surface. roll to 1\/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass. place 2 in apart on cookie sheets. bake at 350 f for 9-10 min or till cookies begin to brown. cool on wire rack. frost when cool if desired!","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, combine all ingredients just until blended. spoon into 2 greased 8 x 4 x 2 inch loaf pans. bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. line a 9x13 baking pan with nonstick foil that extends over the end of the pan. crumb topping: mix flour and brown sugar in bowl. cut in butter until mixture resembles coarse crumbs. stir in nuts. set aside. cake: mix mashed bananas, oil, sugar, eggs, sour cream, vanilla, cinnamon and salt with whisk until well combined. stir in flour, and baking soda until blended. spread evenly into lined pan. sprinkle with crumb topping. bake at 350 for 40 minutes or until toothpick inserted in center comes out clean. cool completely in pan on wire rack. lift foil by end onto a cutting board. cut into squares and sprinkle with confectioner's sugar.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 350°f cream the butter and sugar together until light and fluffy. add the egg and continue to beat until the mixture is light and fluffy. in a bowl, mix the mashed bananas and baking soda. let sit for 2 minutes. the baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise. mix the banana mixture into the butter mixture. mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined. fold into the batter the pecans or chocolate chips if using. drop in dollops onto parchment paper-lined baking sheet. bake for 11-13 minutes or until nicely golden brown. let cool on wire racks. makes about 30 cookies.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees farenheit. cream sugar and margarine. add bananas and eggs. soak dried raisins in luke warm water to soften for 2 minute. sift cake flour, salt, baking powder and baking soda 3 times. blend flour mixture into banana mixture, do not overmix. add vanilla, cinnamon and raisins. turn batter into greased loaf pans. bake for 35 minutes, or until toothpick inserted in center of loaf comes out clean. take out of oven immediately to cool on wire rack.","target":"cream sugar and crisco. add egg yolks, beat. add rest of ingredients except egg whites. last fold in the beaten egg whites. bake at 350 degrees in your choice of pans, layer or angel food pan. frost as desired (a caramel or peanut butter cream would be good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"put berries in greased 8\" square pan. dribble juice over, and sprinkle with cinnamon cream sugar and butter add dry ingredients and milk. mix til smooth. spread over berries. combine sugar and cornstarch. sprinkle over batter. pour boiling water carefully over. bake 45-60 minutes at 350° till browned. can be halved in a loaf pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"combine flour, margarine and nuts. pat this mixture in an 8x12\" baking dish. bake at 375 degrees for 15 minutes and let cool. pour the blueberry pie filling on top of the crust. combine the cream cheese and sugar. spread on top of the blueberry pie filling. top with cool whip and chill until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"crust: mix all ingredients and spread in 9 x 13 pan. bake 325 for 15 minutes. filling: dissolve jello in boiling water. add frozen strawberries. stir until strawberries are thawed. pour over baked crust and refridgerate until set. spread whipped cream on top and sprinkle wtih chopped nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"mix cracker crumbs and butter together and press into a 9x13 baking dish. melt marshmellows with the milk over boiling water. cool. fold cool whip into the marshmellow mixture. spread marshmellow cream mixture over crumbs. heat raspberries with 1 cup water, sugar, and lemonjuice. add cornstarch (that has been dissolved in 1\/4 cup water) and thicken until it cooks clear. cool. spread cooled raspberry mixture over top. refridgerate until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"crust-. mix graham crackers, 1\/4 cup sugar and oleo together. mix cream cheese, 1\/2 cup sugar and eggs together. pour cheese mix over crackers. bake at 350 degrees for 25 minutes. cool. mix jello, 1 cup sugar, corn starch. bring to boil. cook 5 mins, until thick. let cool, add 1 quart strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"mix first layer and put in a 9x13 pan. bake at 350 degrees for 20 minutes. mix second layer and spread on chilled crust. cook third layer until thick. remove from heat and add jello. cool and add strawberries. spread over second layer, cover with cool whip and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"in a large bowl, dissolve jello in boiling water. stir in frozen raspberries. cool in fridge until just set - this won't take long since the berries are frozen. meanwhile, combine crushed candy bars and crackers - set aside. melt marshmallows with milk in microwave and let cool. fold in cool whip and spread over jell-o. top with crushed candy bars and crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"whisk together condensed milk and lemon juice. stir in pineapple, cranberry sauce, pecans, cottage cheese and coconut. when well mixed, fold in cool whip. spread in 9\"x13\" baking dish or cake pan. put in freezer for at least two hours. cut into squares for serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"in a medium whisk cream cheese until fluffy, then mix in pineapple, mayonnaise and sugar. fold in cranberry sauce and just 1\/2 cup of the pecans, then stir in the whipped topping. spoon the mixture into muffin cups or ramekins, then cover with plastic wrap and freeze. thaw slightly before serving, and top with a sprinkling of chopped pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"in a large bowl, dissolve gelatin in boiling water. stir in cranberry sauce and cold water until blended. refrigerate for 45 minutes or until partially set. meanwhile, in a bowl, combine the cracker crumbs, 1\/4 cup sugar and butter. press into an ungreased 13-in. x 9-in. dish. refrigerate until set. in a small bowl, beat cream cheese and remaining sugar until smooth. fold in half of the whipped topping. spread over crust. fold oranges into gelatin mixture; spoon over cream cheese layer. refrigerate for 4 hours or until firm. cut into squares; dollop with remaining whipped topping. yield: 12 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"combine the 1 tablespoons sugar with the flour; cut in butter to fine crumb mixture. press above mixture into a 9x13 pan and bake at 350 degrees until lightly browned (about 30 minutes). cool. blend softened butter with softened cream cheese; add confectioners sugar and beat until smooth. spread cream cheese mixture over cooled crust. dissolve jello in the 1 cup of boiling water. stir in raspberries, including the juice (syrup). spread over cream cheese mixture. top with nuts. (you can use walnuts instead of the pecans if you prefer). top the dessert with the whipped topping. chill well before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cranberries, banana, and sugar - set aside. place half of crumbs in baking dish. cream sugar and butter, add eggs. beat well (beat the devil out of it). spread over vanilla wafer crumbs. then spread cranberry mixture over egg mixture. spread nuts over cranberry mixture. whip the cream (add a little sugar). spread over nuts. now put remaining crumbs over that. chill at least 4 hours or overnight.","target":"preheat an oven to 350 degrees f (175 degrees c). combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid. remove from oven and stir in the apricot jam and pecans. refrigerate overnight to blend the flavors. to serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. serve with buttery round crackers or small pretzels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line sheet cake pan with 1\/2 of crumbs. mix and cook until thick the eggs, butter, and powdered sugar. cool above mixture and add 2 teaspoons vanilla. spread over crumbs in pan. sprinkle one cup of chopped pecans over this. take 1\/2 carton of cool whip and spread over pecans. add strawberries over all. spread remaining half of cool whip over all. sprinkle remainder of crumbs over cool whip. freeze. let thaw slightly before serving.","target":"mix cake mix, flour and gelatin. add oil. beat in eggs. add water and strawberries. mix well. bake in a greased and floured pan 13 inch x 9 inch for 35 to 45 minutes in a 350 degree oven. can also be baked in 2 9 inch greased and floured layer cake pans. bake at 350 degrees for 28-33 minutes. i used a whipped cream icing with the layer cake. icing. mix together frosting ingredients. if too thick, keep adding strawberries until it is the right consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine oil, applesauce, eggs, sugar and vanilla. in a separate bowl, combine flour, cinnamon and baking soda. gradually add dry ingredients to oil mixture. stir in apples and nuts. pour into loaf pans, bake at 325f for 1 hour and 10 minutes, or until a knife inserted in the center of loaf comes out clean. cool 10 minutes before removing from pan.","target":"in bowl, combine the walnuts, brown sugar, egg, milk 1 t butter, vanilla and 1\/4 t lemon juice. line a 9-inch pie plate with bottom pastry; trim even with edge of plate. spread nut mixture over crust. in large bowl, toss apples with remaining lemon juice. combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. spoon over the nut mixture; dot with remaining butter. roll out remaining pastry; make lattice crust, if desired. trim, seal and flute edges. brush top with additional milk, if desired. bake at 375 degrees for 50-60 minutes or until golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine oil, applesauce, eggs, sugar and vanilla. in a separate bowl, combine flour, cinnamon and baking soda. gradually add dry ingredients to oil mixture. stir in apples and nuts. pour into loaf pans, bake at 325f for 1 hour and 10 minutes, or until a knife inserted in the center of loaf comes out clean. cool 10 minutes before removing from pan.","target":"mix together apples, lemon juice (and zest if using), mint leaves and walnuts. in a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss. refrigerate for 1 hour, then remove. serve cold or at room temperature. garnish with mint sprigs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat butter, shortening and sugar at medium speed until fluffy. add eggs and vanilla, beat until just blended. in a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. stir in white chocolate chips and pistachios. drop by teaspoonfuls onto ungreased baking sheets. bake at 350f for 10-12 minutes , until lightly browned. cool 2 minutes on baking sheets, finish cooling on wire racks.","target":"preheat oven to 180 degrees celsius. place chopped butter, sugar and vanilla in a bowl and beat until light and creamy. add egg and beat well. using a flat knife, mix through flours and coconut until a soft dough forms. mix chocolate chips into the dough. using your hands, mould two tablespoons of dough mixture into a flat round. place rounds on a baking tray that is lined with non stick baking paper. repeat until all the mixture is used. bake for 10 minutes or until light golden. allow to cool on trays."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat butter, shortening and sugar at medium speed until fluffy. add eggs and vanilla, beat until just blended. in a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. stir in white chocolate chips and pistachios. drop by teaspoonfuls onto ungreased baking sheets. bake at 350f for 10-12 minutes , until lightly browned. cool 2 minutes on baking sheets, finish cooling on wire racks.","target":"pre-heat oven 180'c. cream butter and sugar until light and fluffy. add the egg and combine well. add the dark chocolate bits. sift the flour and baking powder, add to the creamed mixture, combine into a doughy. mixture. roll into a log about 5 cm in diameter, then. portion into 35 cookies, placing them onto a greased or baking paper lined tray. bake for 12-15 minutes, until just starting to golden in colour. remove from tray place on cookie rack to cool. store in airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat butter, shortening and sugar at medium speed until fluffy. add eggs and vanilla, beat until just blended. in a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. stir in white chocolate chips and pistachios. drop by teaspoonfuls onto ungreased baking sheets. bake at 350f for 10-12 minutes , until lightly browned. cool 2 minutes on baking sheets, finish cooling on wire racks.","target":"in a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. add brown sugar, granulated sugar, and baking soda. beat until mixture is combined, scraping sides of bowl occasionally. beat in eggs and vanilla until combined. beat in as much flour as you can with the mixer. stir in any remaining flour. stir in chocolate pieces and, if desired, nuts. drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned. transfer to a wire rack and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat butter, shortening and sugar at medium speed until fluffy. add eggs and vanilla, beat until just blended. in a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. stir in white chocolate chips and pistachios. drop by teaspoonfuls onto ungreased baking sheets. bake at 350f for 10-12 minutes , until lightly browned. cool 2 minutes on baking sheets, finish cooling on wire racks.","target":"melt the butter or margarine. mix with sugar in bowl until soft. add and mix the egg yolk, the chocolate chips, and the flour in the bowl. shape the dough into circles in the oven tray. put some chocolate chips on top of the circle cookie doughs. bake until golden-brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat butter, shortening and sugar at medium speed until fluffy. add eggs and vanilla, beat until just blended. in a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. stir in white chocolate chips and pistachios. drop by teaspoonfuls onto ungreased baking sheets. bake at 350f for 10-12 minutes , until lightly browned. cool 2 minutes on baking sheets, finish cooling on wire racks.","target":"cream butter and white sugar together. mix in brown sugar followed by other dry ingredients - except chocolate chips. add vanilla including eggs. mix well with electric mixer. add chocolate chips. drop by spoonful onto a greased cooke sheet spaced 1 - 2 inches apart. bake at 375 degrees for 10 minutes. cool on rack and store in an airtight container. freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat butter, shortening and sugar at medium speed until fluffy. add eggs and vanilla, beat until just blended. in a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. stir in white chocolate chips and pistachios. drop by teaspoonfuls onto ungreased baking sheets. bake at 350f for 10-12 minutes , until lightly browned. cool 2 minutes on baking sheets, finish cooling on wire racks.","target":"preheat oven to 375 degrees; lightly grease cookie sheets. cream together butter and both sugars until fluffy. beat in egg, orange peel, and vanilla. stir dry ingredients together; stir into creamed mixture. stir in white chocolate, walnuts, and dried cranberries. chill dough 30 minutes. drop by rounded teaspoonfuls onto cookie sheets. bake 8-10 minutes; do not overcook. allow to cool on cookie sheet 10 minutes before removing to rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl, mix sugar and melted butter. add kahlua and anise extract. beat in the eggs and stir in the nuts. sift dry ingredients together in separate bowl. gently stir dry ingredients into sugar mixture until well blended. cover and chill about three hours. preheat oven to 375 f. shape dough into three loaves 2 inches wide and 1\/2-inch thick. place loaves well spaced on greased cookie sheet. bake 20 minutes or until brown. cool 5 minutes, cut in diagonal slices 1\/2-inch thick. arrange slices on cut sides. bake 8 minutes each side at 375f until lightly browned. cool on wire racks.","target":"preheat oven to 325°f and line a baking sheet with parchment paper. cream butter and icing sugar until smooth. beat in egg and vanilla extract. sift flour and salt over butter mixture and stir until well blended. stir in apricots and nuts. divide dough in half and shape into 2 logs. place on a parchment-lined baking sheet. bake at 325°f for 25 minutes and let cool for 20 minutes. reduce oven temperature to 300°f slice cookies on the bias into 1\/2-inch wide biscotti and return to baking sheet. bake for 15 to 20 minutes, until just lightly browned around the edges. when cookies have cooled, dip half in melted chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"heat oven to 375. put berries in a 10x6x2 inch baking dish. sprinkle with lemon juice. mix the sugar,flour,and egg,stirring until resembles coarse meal. spread this over the berries. drizzle melted butter over berries. bake for 30 minutes. serve warm with a dallop of whipped cream on side,if you choose."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"heat oven to 400°f grease 4-quart casserole. mix sugar and cornstarch in 4-quart dutch oven. add berries and lemon juice; toss until evenly coated. heat to boiling. boil 1 minute, stirring constantly. spoon into casserole dish. mix flour, brown sugar, baking powder, salt, and nutmeg in large bowl. cut in the butter until mixture looks like coarse crumbs. stir in hot water until soft dough forms. spoon dough onto berry mixture. bake 35 to 45 minutes or until top is golden brown. serve warm with whipped cream. garnish with orange peel."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"in large bowl, combine flour, 3\/4 c sugar and salt. cut in butter until it resembles coarse breadcrumbs. chill topping until ready to use. toss together peaches, blueberries and 1\/2 c sugar. pour fruit mixture into 8\" ceramic dish. cover fruit with crumble topping. bake for 40 minutes or until topping is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"in a large saucepan, add the brown sugar and cornstarch; stir to mix. add the water; stir to mix. add the peaches and blueberries. cook and stir over medium heat until thickened and bubbly. add in the butter, lemon juice, and vanilla; stir to combine. pour mixture into a 1 1\/2 quart glass casserole dish; set aside. in a mixing bowl, add the flour, sugar, and baking powder; stir to combine. add in the milk and butter; stir until smooth. spoon topping in mounds over filling and then spread evenly. mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping. bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping. best served warm; we sometimes spoon cool whip or whipped cream on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"preheat oven to 350 degrees. in a medium bowl, combine the flour, sugar and baking powder, stir in the milk, and mix the batter until it is smooth. pour the melted margarine into a 1 or 1 and 1\/2 quart casserole dish, pour in the batter, and sprinkle the blueberries on top. bake the cobbler for 40-45 minutes or until it is lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"combine peaches, sugar, tapioca and lemon juice in 1-1\/2-qt. baking dish. sprinkle blueberries over top and cook in microwave on high for 4-5 minutes (stirring after 3 minutes) or until mixture bubbles and is hot throughout. sprinkle with nutmeg. meanwhile, prepare cobbler by mixing flour, sugar, baking powder, salt, if desired, and lemon rind. add butter\/margarine, cutting in with pastry blender until mixture resembles cornmeal. add cream\/milk; stir until dough is moistened and mixed - drop by tablespoons over hot filling. dust cobbler with nutmeg and bake at 400 degrees for 25-30 minutes or until top is golden brown. serve warm with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"gently toss the fruit, 1\/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside. combine remaining ingredients. stir with a fork until crumbly and sprinkle over fruit mixture. bake at 375º for 20-25 minutes or until topping is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"preheat oven to 400°. mix 1\/2 cup sugar and the cornstarch in a 2-quart saucepan and stir in blueberries and lemon juice. cook over medium heat, stirring frequently, until mixture boils and thickens. boil and stir 1 minute. pour into ungreased 2-quart glass casserole dish and keep mixture hot in oven. in a medium bowl, cut butter into flour, sugar, and baking powder, cinnamon, and salt until mixture resembles fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot blueberry mixture. bake for 25-30 minutes, until topping is golden brown. serve warm topped with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"put melted butter in 8x8 baking dish. mix flour and sugar in mixing bowl. pour flour\/sugar mixture over melted butter. do not stir! pour milk over flour\/sugar mixture and melted butter. still do not stir! put a layer of blueberries in baking over other ingredients and bake at 350 for 30 minutes. don't worry about the covering that is supposed to be over blueberries--this will build over blueberries as the cobbler bakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"spread blueberries in the bottom of a 8x12 inch pan and sprinkle with lemon juice. mix flour with baking powder. cream butter and 3\/4 cup sugar. add flour and milk alternately to creamed mixture, beating well after each addition. pour this mixture over the blueberries. mix remaining sugar, cornstarch and salt in bowl and sprinkle over batter. pour boiling water over all. bake at 375 degrees for one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"preheat oven to 400 degrees. mix 1\/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. cook over medium heat, stirring frequently, until mixture boils and thickens. boil and stir for 1 minute. pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven. in a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot blueberry mixture. bake for 25-30 minutes until topping is golden brown. serve warm topped with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"in a large pot, combine blueberries, 1\/3 cup sugar, lemon juice and water. bring to a boil, stirring constantly; reduce heat and simmer for 5 minutes. in a large bowl, cream butter and sugar. beat in egg and vanilla. in another bowl, mix together flour, baking powder and salt, then add to butter mixture and alternately with milk. pour hot blueberry mixture into a buttered 1 ½ quart baking dish. spoon batter on top of berries. bake in 375f oven about 30 minutes. serve warm with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"preheat the oven to 375 degrees. toss the fruit with the 1\/3 cup sugar and lemon zest in a baking dish. mix the softened butter with the flour, salt, baking powder, and crushed rice cereal until well blended. beat in the egg and vanilla. drop the flour mixture onto the fruit, it will look like little mounds of topping. bake until golden brown, approximately 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"pre-heat oven to 375 degrees. have a pie plate with a crust handy. to make the filling: in a large mixing bowl combine blueberries, sugar, flour, and lemon zest. pour into the crust. pour lemon juice and butter over mixture. to make the topping: stir together the flour, egg, sugar, lemon zest and cinnamon with a fork. spread over top the filling. pour the butter over the top of it. place in the oven and bake for 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"1. preheat oven 350 degrees. 2. in a bowl combine the flour, sugar and baking powder. stir in the milk and mix the batter until it is smooth. 3. pour the melted butter into a 1 or 1 1\/2 quart casserole dish. pour in the batter and sprinkle the blueberries on top. 4. bake the cobbler for 40-45 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"preheat oven to 170°c. for the fruit filling: in a large bowl mix fruit, sugar, flour and lemon juice. divide fruit into 4 (1 1\/2 cup capacity) ramekins. for the topping: in medium bowl mix flour, sugar, b. powder, lemon zest. add lemon juice to the milk, pour this into flour mix and add egg and melted butter. stir with wooden spoon lightly. don't over mix. few lumps is ok. spoon mixture over the fruit. bake about 30min. until golden brown and when tested skewer comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the frozen fruit in a pie plate. sprinkle it with sugar, tapioca, and lemon juice. microwave it on high for 4 minutes. remove it from the microwave and stir it. prepare cobbler: mix the flour, sugar, baking powder, salt, and lemon rind. cut in butter with a pastry blender until you've formed coarse crumbs. stir in milk. drop by tablespoons over filling. bake at 400 degrees for approximately 30 minutes or until golden brown. serve warm with vanilla ice cream.","target":"preheat oven to 350º f. place the blueberries in a 6 x 10 inch baking dish. sprinkle the berries with the lemon juice. in a bowl, mix the flour, sugar, baking powder, and egg together using a fork - mix until crumbly; mixture may be lumpy. sprinkle over the blueberries. drizzle the blueberry mixture with the melted butter, and sprinkle with the brown sugar. bake at 350º f for 40 minutes until golden brown; the sauce will thicken as the cobbler cools. serve with cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium skillet, sauté butter, onion, wine and mushrooms. start the rice cooking on a separate burner. stir the onion and mushroom mixture until the onions are transparent (about 2 minutes). add in ground beef, salt and pepper. cook until beef is no longer pink. drain 1\/2 the excess fluid, leaving 1\/2 in the skillet. lower heat to medium low. stir in the sour cream and plain yogurt. let simmer for 10 minutes over low heat. serve over cooked rice.","target":"cook beef slowly in butter. dissolve bouillon cubes in hot water to make broth. add flour to broth, whisk until smooth. add the following to the cooked beef:. flour mixture, sour cream, onion and mushrooms. season to taste. keep warm on lowest setting in skillet, 20 minutes. do not simmer! serve over cooked egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium skillet, sauté butter, onion, wine and mushrooms. start the rice cooking on a separate burner. stir the onion and mushroom mixture until the onions are transparent (about 2 minutes). add in ground beef, salt and pepper. cook until beef is no longer pink. drain 1\/2 the excess fluid, leaving 1\/2 in the skillet. lower heat to medium low. stir in the sour cream and plain yogurt. let simmer for 10 minutes over low heat. serve over cooked rice.","target":"cut beef into 1-inch cubes. heat 1 teaspoon oil in a non-stick skillet. sauté onion for 2 minutes. add beef and sauté for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; sauté mushrooms. add beef and onions to pan with seasonings. add beef broth, yogurt; gently stir. heat, but do not boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium skillet, sauté butter, onion, wine and mushrooms. start the rice cooking on a separate burner. stir the onion and mushroom mixture until the onions are transparent (about 2 minutes). add in ground beef, salt and pepper. cook until beef is no longer pink. drain 1\/2 the excess fluid, leaving 1\/2 in the skillet. lower heat to medium low. stir in the sour cream and plain yogurt. let simmer for 10 minutes over low heat. serve over cooked rice.","target":"cut beef into 1-inch cubes. heat 1 teaspoon oil in a non-stick skillet. sauté onion for 2 minutes. add beef and sauté for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; sauté mushrooms. add beef and onions to pan with seasonings. add beef broth, yogurt; gently stir. heat, but do not boil. serve with macaroni."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium skillet, sauté butter, onion, wine and mushrooms. start the rice cooking on a separate burner. stir the onion and mushroom mixture until the onions are transparent (about 2 minutes). add in ground beef, salt and pepper. cook until beef is no longer pink. drain 1\/2 the excess fluid, leaving 1\/2 in the skillet. lower heat to medium low. stir in the sour cream and plain yogurt. let simmer for 10 minutes over low heat. serve over cooked rice.","target":"melt the butter in a large pan over med-high heat. stir in onions and cook until soft. add the garlic and cook another minute or two. add all the mushrooms, and salt and black pepper to taste. cook 3-5 min, just so the mushrooms start getting a little soft. now add the ground beef and cook until browned. mix in the beef stock and lemon juice, bring to a boil. blend the flour and cold water in a small bowl until smooth. now stir it in very quickly. the sauce should thicken. cover and simmer for 5 minute. remove from heat, and stir in sour cream. serve over egg noodles. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter over high heat, add chopped mushrooms. cook and stir for about 2 minutes. add onion and chicken pieces. reduce heat to medium high and cook until chicken is just cooked through. stir in garlic and cook for about a minute longer. add undiluted chicken soup and velveeta cheese, stir until cheese is melted. remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper. spoon mixture together and spoon into casserole dish sprayed with cooking oil. spread shredded cheese over top and bake for 20 minutes at 350 degrees. note: instant rice makes this a quick and easy recipe. instant rice can be made in the microwave in about 4 minutes while the chicken is cooking. if you prefer other rice then make it ahead of time.","target":"cube and fry the chicken breast in 2 tablespoons oil and 1 tablespoons garlic. cook until no longer pink. set aside. in a wok, heat the remaining oil, butter and garlic until butter's melted. add water and chicken bouillon, let boil. add rice to the boiling water and let boil for a minute. turn down the heat to low and let the rice cook until the water has evaporated. stir rice once and let cook. cook to your liking. i cook it about half an hour. now add the chicken and broccoli spears and mix. add salt and pepper if you would like. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"in a medium bowl, stir together condensed milk and water. beat in pudding mix until smooth. chill in refrigerator 5 minutes. in a separate bowl, whip cream until stiff peaks form. fold whipped cream into chilled pudding mixture. dip sliced bananas in lemon juice. shake off excess. in a 2 1\/2 quart serving bowl, spoon 1 cup pudding mixture. top with one-third each of the wafers, bananas and remaining pudding. repeat layers twice. chill until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"in a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and cream; mix together well, cooking on low until mixture is thickened remove from heat; add in vanilla, and mix well in a large bowl, or casserole dish. arrange a layer of cookies on the botton pour pudding mixture over the cookies top with a layer of sliced bananas refrigerate until chilled, serve within a few hours, or bananas tend to turn dark."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"melt butter in pan and stir in brown sugar to dissolve. stir in lemon juice and water. add sliced bananas and cook for 2 minutes making sure well covered by lemon juice mixture spoon into a serving dish and put aside. cream the second lot of butter and sugar, and add egg yolks stir in sifted flour and milk and water in 2 batches. beat egg whites until stiff and gently fold into flour mixture. spoon the mixture over the bananas and caramel. stand dish in baking dish and pour boiling water around sides to come half way up. bake at 350 deg f approx 45 minutes. dust with icing sugar to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"mix sugar, flour and salt in pan over medium to medium high heat. blend in egg yolks and milk. cook, uncovered 10 to 12 minutes or until thickened, stirring constantly. remove from heat; stir in vanilla. put vanilla wafers on bottom of 1 1\/2 quart baking dish. spread small amount of custard on top of wafers. top with enough sliced bananas to cover custard. repeat steps of wafers and custard, ending with custard on top. either 2 to 3 layers, depending on thickness of custard. let cool. then top with cool whip, sealing the custard."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"whip cream until thick. beat milk,water and pudding with a wire whisk.chill 5 minutes. fold in cream. put1 cup pudding mixture in bottom of a large glass bowl. now a layer of cookies. now a layer of sliced bananas. repeat layers with cookies on top. chill 24 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"combine sugar, flour and salt in saucepan; stir in milk and cook over medium heat until thick. (be careful not to scortch pan). beat egg yolks, temper egg yolks by adding two tbsp of hot mixture to yolks then yolks to hot mixture. cook for 5 minutes; remove from heat, stir in vanilla. in a 9x13 pan place a single layer of vanilla wafers on the bottom of the dish and up the sides. place banana slices over cookies, top with pudding and chill in refrigerator. before serving top with real whip cream. (some people prefer meringue or cool whip which is fine but i think a 1\/2 pt of heavy whip cream beat with 2 tbsp of sugar is the icing on the pudding)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"do cream. in a pan, mix cornstarch, sugar and milk. cook over low heat until cornstarch and sugar are dissolved. in a bowl, mix egg yolks and half of milk mixture. pour egg-milk mixture back into the pan. stir. add vanilla and butter. simmer on low heat until thick. add bananas. cook for 3-5 minutes. layer. in a 6x6 pan, layer grahams. pour 1\/2 of mixture. spread evenly. do one more layer alternating grahams and mixture. whip cream. put chilled all-purpose cream in a bowl and whip till stiff and doubled in volume. chill and top with whipped cream. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"combine flour, 1 1\/3 cups sugar, and salt in heavy saucepan. beat egg yolks, combine egg yolks and milk, mixing well. stir into dry ingredients, cook over medium heat, tirring constantly, until smooth and thickened. remove from heat, stir in 1 teaspoon vanilla. layer one third of wafers in a 3 quart baking dish. slice 2 bananas, and layer over wafers. pour one third of custard over bananas. repeat layers twice. beat egg whites ( at room temp) until foamy. gradually add 1\/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. add 1 teaspoon vanilla, and beat until blended. spread meringue over custard, seal to edge of dish. bake at 425f for 10-12 minutes until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"in a bowl place one layer of sliced bananas, then a layer of wafers,alternate until bowl is full, making sure top layer is wafer. set aside. in a medium sauce pan beat eggs. add sugar and mix well. add flour, milk and vanilla. bring to a boil. pour mixture over banana and wafer mixture. chill about 2 hours. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"beat the vanilla pudding mix into the 3 cups of cold milk with a wire wisk. let set for 5 minutes. layer the bottom of a serving bowl with vanilla wafers. spoon 1\/3 of the vanilla pudding on top of the wafers. it doesn\u2019t have to be perfect, just smooth it over the cookies. layer the bananas on top of the pudding. spoon about 1\/3 of the cool-whip on top of the bananas. repeat the layers until you\u2019ve used all of your ingredients. place a few wafers on top, and place in the refrigerator for at least an hour. and that\u2019s it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"in a bowl, mix cool-whip, condensed milk, pudding, and about 1\/4 gallon milk. add chopped bananas and crushed nilla wafers. pour mixture into ice cream machine. add milk to the fill line in the ice cream maker. stir mixture and begin freezing process as directed by manufacturer\u2019s procedure. note: can substitute different flavors of pudding mix, cookies, and\/or fruit for different flavors. vanilla pudding and crushed oreos (do not remove cookie filling before crushing) with no fruit makes a great cookies n cream-like ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"mix sugar, flour and salt in top of double boiler. blend in 2 eggs, 1 egg yolk and milk. add butter. cook uncovered, over boiling water 10-12 minutes or until thickened, stirring constantly. remove from heat and stir in vanilla. reserve 10 wafers for garnish. line bottom of a 1 ½ quart baking dish with vanilla wafers. cover the wafers with sliced bananas. pour 1\/3 of the custard over the bananas. continue to layer wafers, bananas and custard to make a total of 3 layers each ending with the custard. crumble about 10 wafers and sprinkle over the top. cool slightly or refrigerate a few hour until chilled. relax and enjoy. . ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"mix together the sugar, egg yolks, flour and milk. sitr over medium heat until boiling. remove from heat and add vanilla. layer the bottom of a 2-quart dish with half of the vanilla wafers. top with half of the sliced bananas. pour half of the pudding over top. repeat layers: vanilla wafers, bananas, then pudding. refrigerate for 1 hour. serve topped with whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"preheat oven to 325. in medium mixing bowl, use mixing spoon or electric mixer to mix bananas, melted butter or margarine, orange juice, and sugar. using whisk or rubber spatula, carefully fold in stiffly beaten egg whites. transfer mixture to buttered or nonstick casserole or baking pan. bake in oven for about 40 minutes, or until puffy and golden brown. remove from oven and sprinkle top with shredded coconut. serve immediately right from the casserole or baking pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.). let pudding stand 5 minutes, then gently stir in bananas. arrange 15 vanilla wafers in single layer on bottom of a 1 1\/2 quart bakign dish. sprinkle 1\/2 cup pecans on wavers. pour half of pudding on top. repeat layers, ending with pecans. beat egg whites and 1\/8 cream of tartar at high speed until foamy. add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min). spread meringue evenly over top, sealing edges. bake at 400 degrees for 8 to 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"combine flour, sugar and salt in a heavy sauce pan. beat egg yolks. combine egg yolks and milk, mixing well. stir into dry ingredients. cook over med heat, stirring constantly until smooth and thickened. remove from heat. stir in 1 tsp vanilla. layer one-third of wafers in 3 qt baking dish. slice bananas and layer over wafers. pour 1\/3 of cusard over bananas. repeat layers twice. beat egg whites until foamy. gradually add 1\/4 c plus 2 tbsp of sugar, 1 tbsp at a time, beating until stiff peaks form. add 1 tsp vanilla and beat until blended. spread meringue over custard, sealing edges of dish. bake at 425 for 10-12 min or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"line the bottom of a 13x9x2 inch dish with 1 bag of cookies and put bananas on top. blend milk and pudding mix with electric mixer until well mixed. in seperate bowl beat cream cheese and condensed milk together until smooth, fold in the whipped topping. add to pudding mixture, stirring until blended. pour mixture over bananas, cover with remaining cookies. regfrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"melt butter in a large saucepan, add flour and stir over low heat until smooth. add evaporated milk, milk, and sugar and stir and stir over low to medium heat. add to butter and flour and stir over low to medium heat. remove from heat and add vanilla. layer bananas and vanilla wafers in a casserole. pour mixture over. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese with mixer until soft and smooth. add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. layer: vanilla wafers, bananas, pudding mix- repeat layers , end with pudding mix. let it set in the refrigerater until chilled. top with cool whip. use large oblong dish.","target":"mix yolks and milk well. in a seperate bowl mix flour and sugar. put the milk and yolk mixture in a pot on the stove in medium high heat( or 4). add flour and sugar mix into pot. stir on stores for 15 min (dont stop). let cool for about 5min. add waflers and bannanas in a seperate pan(in this pan the pudding will be served). then add pudding to pan. decorate. cover loosely and store in refigerator for a couple of hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dissolve chicken boullion cubes in 1\/2 cup water. melt butter over low heat in saucepan. gradually, stir in flour. continue stirring and gradually add half-and-half. add chicken boullion. increase heat to medium and continue stirring. cook until thickened. stir in parmesan cheese and garlic powder, if desired. serve over hot pasta and garnish with parsley.","target":"add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly from product to product). set aside. in a saucepan with a heavy bottom, sautee garlic in the butter over med high heat, 2 or 3 minutes. add the flour and stir until the mixture is smooth. add the reconstituted milk slowly and stir constantly to prevent burning. turn down heat to low and heat until the sauce is thick enough, usually about 3 -5 minutes. add remaining ingredients and stir until well mixed. remove from heat and serve separately, or mix with entree and serve. options;. mushrooms, cooked carrots, celery or other veggies may be added with the spices, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dissolve chicken boullion cubes in 1\/2 cup water. melt butter over low heat in saucepan. gradually, stir in flour. continue stirring and gradually add half-and-half. add chicken boullion. increase heat to medium and continue stirring. cook until thickened. stir in parmesan cheese and garlic powder, if desired. serve over hot pasta and garnish with parsley.","target":"melt butter in frying pan over medium heat. crack pepper into melted butter, more is better, at least 1 tbsp (cracked). add garlic salt to taste (at least 1 tsp). add cream. melt in slowly at least 4 tbsp of paramesan or tbsp for every person over 4 people, i.e. 6 people - 6 tbsp. stir constantly, do not allow sauce to \"break\" or bubble up and foam. this makes the sauce runny. once sauce has reached desired thickness, mix sauce with pasta, adding more parmesan to glue it all together."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dissolve chicken boullion cubes in 1\/2 cup water. melt butter over low heat in saucepan. gradually, stir in flour. continue stirring and gradually add half-and-half. add chicken boullion. increase heat to medium and continue stirring. cook until thickened. stir in parmesan cheese and garlic powder, if desired. serve over hot pasta and garnish with parsley.","target":"in a large saucepan, add heavy cream and butter. let the butter melt. then -- whisk in chicken bullion, onion powder, garlic powder and parsley. when you see the it steaming (but not boiling), whisk in the grated parmesan cheese. if you don't continue to whisk, it will all collect at the bottom and burn. add the peas and carrots, and whisk in the corn starch. bring to a soft boil, and turn it off. (it will then start to thicken.). top this sauce over your favorite shape of pasta, and top with crumbled bacon and tomatos."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dissolve chicken boullion cubes in 1\/2 cup water. melt butter over low heat in saucepan. gradually, stir in flour. continue stirring and gradually add half-and-half. add chicken boullion. increase heat to medium and continue stirring. cook until thickened. stir in parmesan cheese and garlic powder, if desired. serve over hot pasta and garnish with parsley.","target":"pour 1 1\/3 cups cream into a broad sauté pan, with a lid. add the butter, and all of the seasonings. bring to a simmer, stir, and reduce by about a third. turn the heat to low, or off, stir in the cheese, whisk to dissolve, then stir in the remaining cream. cover, and keep, while cooking the pasta. bring the sauce back to the simmer, stir in the cooked pasta, which should be al dente, and toss with the sauce, incorporating one more handful of parmesan cheese. serve immediately with more parmigiano-reggiano sprinkled on each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready. whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan. slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.","target":"preheat oven to 400 degrees. butter skillet and heat until butter sizzles. mix all ingredients. pour enough mixture onto skillet to cover evenly at about 1\/4\" thick. heat on skillet until bottom of baby is \"done\" -- about 2 minutes. put the whole thing in the oven and bake until it puffs up -- about 10 minutes. slather with butter, sugar, jelly, jam or whatever else you can think of."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 425 degrees f. melt butter in a large cast iron skillet. meanwhile, in a medium bowl, whisk together eggs, flour, milk, and sugar; pour batter into skillet and place in oven. bake until puffed and golden, about 20 to 25 minutes. serve immediately, with toppings, if desired.","target":"preheat oven to 400 degrees. butter skillet and heat until butter sizzles. mix all ingredients. pour enough mixture onto skillet to cover evenly at about 1\/4\" thick. heat on skillet until bottom of baby is \"done\" -- about 2 minutes. put the whole thing in the oven and bake until it puffs up -- about 10 minutes. slather with butter, sugar, jelly, jam or whatever else you can think of."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425 degree. once preheated put the butter in a 9 x 13 pan or a pie pan and put in oven until melted. then mix all the rest of the ingredients in a large bowl. add to the pan with the melted butter and cook for about 28 minutes until big and puffy.","target":"preheat oven to 400 degrees. butter skillet and heat until butter sizzles. mix all ingredients. pour enough mixture onto skillet to cover evenly at about 1\/4\" thick. heat on skillet until bottom of baby is \"done\" -- about 2 minutes. put the whole thing in the oven and bake until it puffs up -- about 10 minutes. slather with butter, sugar, jelly, jam or whatever else you can think of."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put tomatoes in a pan or pot with olive oil. bring to the boil over high heat. once boiling, lower the heat to low, add the remaining ingredients. stir and cover, let it cook for about 30 minutes stirring often. taste -- if it's too acid, add 1\/2 teaspoon sugar. this makes enough sauce for three pizzas.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan. cook over medium high heat until mixture boils. reduce heat to low and simmer 10 minutes. cool a little and spread on your pizza crust and proceed with remainder of your toppings.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small bowl, cover the sundried tomatoes with boiling water. let stand for 5 minutes and drain. in a food processor, combine the sundried tomatoes, canned tomatoes,and roasted red peppers. process until smooth. heat the olive oil over low heat in a medium saucepan. saute the garlic for 1 to 2 minutes. stir in the tomato mixture and cook for 5 minutes. add all the remaining ingredients and cook for another 5 minutes, or until thick and saucy. remove from heat. taste and adjust the seasoning. let cool completely. cover and refrigerate for up to 2 weeks.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour the oil into a deep, heavy skillet over medium high heat. add the onion and green pepper and cook, stirring frequently for about 5 minutes. add the garlic and continue to cook and stir until the vegetables are tender. add the water and then stir in the tomato paste. add basil, oregano, parsley and stir. lower the heat and let simmer for about 5 minutes. add the salt and pepper to taste. let simmer, stirring often for about 30 minutes or until the sauce is very thick.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make the sauce before you make the crust, so that the flavors have some time to get yummy. mix all ingredients in a big bowl; order doesn't matter. you can do without the puree, and increase\/decrease the amount of sauce to conveniently match the cans you purchased. this makes enough sauce for 2 big pizzas. refrigerate the remainder for up to 10 days before the texture gets lumpy.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the tomato sauce in a cereal bowl. add 1\/4 -1\/2 teaspoons dried italian seasoning. stir and taste. add up to 1\/2 teaspoons more if desired. add garlic paste or garlic powder to taste. stir to blend. if you don't care about being exact, you can also just spread the tomato sauce directly onto your pizza dough and then sprinkle with the remaining ingredients.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in nonstick pan over medium heat. don't allow to smoke. add the garlic and cook, stirring constantly, until it turns light brown (about 1 - 2 minutes). do not allow garlic to burn, as it will make the sauce bitter. add the remaining ingredients except tomato paste, and stir well. reduce the heat and summer the sauce until all of the liquid evaporates (about 10 minutes). stir in the tomato paste and cook for an additional 2 minutes. remove from heat and cool completely before using.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spray medium saucepan with cooking spray; heat over medium until hot. saute onion, bell pepper, and garlic until tender, about 5 minutes. stir in tomato sauce and herbs; heat to boiling. reduce heat and simmer until sauce thickens, about 5 minutes. season to taste with salt and pepper.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend tomatoes, green pepper, and onion in food processor.add spices and bake in large pan at 325 degrees for 3 or 4 hours, or until cooked down by half. if your sauce is still not thick enough, use ½ to ¾ tsp cornstarch with water and add to boiling mixture. stir well. put in hot jars and process to seal, using blue book for times. i add a teaspoon of lemon juice to the top of each jar to help maintain the color. use 1 pint for 2 pizzas.","target":"in a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. season to taste with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.","target":"cook chicken in large pot nearly covered with water. de-bone chicken (retain water) and return meat to pot with water\/broth. cut potatoes and carrots into bite sized chunks and add to broth. add spices and simmer 5 minutes. add noodles and cook until done (20-30 minutes). mix cornstarch with water, bring pot to a boil, add cornstarch mixture to thicken. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.","target":"in a large skillet, cook chicken throughly (season as desired). add remaining ingredients and cook until all ingredients are warmed\/cooked thorghly. roll in warmed tortillas, garnish as desired. (i use cheese, lettuce, tomato, salsa, sour cream or guacomole, depending on my mood.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.","target":"drain tropical fruit, reserving juice; set aside. combine 1\/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside. mix orange juice and cornstarch in a small bowl; set aside. salt and pepper chicken. heat oil in wok or large skillet over high heat. add garlic and scallion and stir-fry for 1 minute. add chicken and stir fry until no longer pink. add orange juice and soy sauce mixtures to the wok. stir gently for about 30 seconds. add fruit salad, cover and cook 2 minutes. add orange juice with cornstarch to the wok and stir until thickened. serve over hot jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.","target":"boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil. heat the remaining oil in a wok and add the chicken and vegetables. stir-fry for a few minutes. add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds. mix well and heat through thoroughly. serve with the cashew nuts and coriander sprinkled on the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.","target":"couscous: in a small saucepan, bring the broth to a boil with the butter. season with salt and pepper. remove from the heat and add the couscous. cover and let stand for 5 minutes. fluff with a fork. chicken stir-fry: in a wok or large nonstick skillet, brown the onion in the oil. add the chicken and brown over high heat. season with salt and pepper. add the olives and garlic and cook for 1 minute. add the tomatoes and oregano and bring to boil. cook for about 2 minutes or until the chicken is cook through. adjust the seasoning. serve the chicken over the couscous and sprinkle with the basil. tips: this recipe can\u2019t be prepared in advance."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"dice chicken into 1-inch squares. in large skillet over medium heat, melt butter and stir in curry powder and sherry add chicken to this mixture and sauté 5 minutes. meanwhile, cook rice. using a 2-quart saucepan, heat sauce (see fred harvey cream sauce). carefully blend chicken and cooked rice into the sauce. stir carefully until well mixed. place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"pound breasts to 1\/4 inch. in large frying pan, melt 2 tbl butter over med heat. add chicken and saute until lightly browned (4 min). remove and set aside. melt 2 more tablespoons of butter in pan. add shallots and mushrooms (3-5 min). cook until lightly browned. add marsala, bring to boil. add cream and lemon juice and return to boil. salt and pepper. return chicken to pan. cook turning in sauce to finish cooking (3 minutes). serve over noodles or rice. (instead of pounded breasts i sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"in a skillet, saute green onion in butter. add chicken and cook on medium heat until meat is slightly brown, turning once; about 10 minutes total. (note: chicken breasts may be cut in half for smaller servings). add wine, cream, mushrooms, paprika and olives. on low heat, cook covered until chicken is tender, about 20 minutes. garnish with fresh snipped parsley. great served with rice pilaf and asparagus spears."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"pound chicken breasts in a plastic zip top bag or between plastic wrap until ¼ inch thick. heat oil over medium-high heat in a large skillet. roll chicken pieces in flour. sprinkle with salt and pepper. fry in pan for about 5 minutes on each side until golden brown, turning once. remove chicken and place on a large plate. cover with aluminum foil to keep warm. saute the mushrooms and shallots in the same pan over medium heat for 1-2 minutes. pour the marsala wine in the pan, loosening browned bits from the bottom and cook for about 1 minute. add the chicken stock and cook for another few minutes; add butter. place chicken pieces back into pan. simmer for another 1-2 minutes until sauce is thickened. serve over linguine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"grill 2 boneless skinless chicken brests until done. slice into strips. for the sauce:. heat wine over medium heat .add cream and simmer until reduced by half. add butter and stir continously until fully emulsified. keep warm until ready to serve. saute mushrooms in butter. add to sauce. add artichoke hearts. prepare 6 oz fettucini according to package directions. place 1 portion each of pasta on two plates. pour sauce over pasta and top with sliced chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"mix together flour and salt and pepper. dredge chicken in flour and salt and pepper mix. heat 2 tbsp of butter and olive oil in pan, brown chicken on both sides. take out chicken, add onion and garlic sauté until lightly brown. add mushrooms and sauté for 2-3 minutes. return chicken in pan and stir in marsala and beef broth, bring to boil. reduce heat to simmer. cook pasta. cook until sauce is reduced by 1\/3. right before putting over pasta(i recommend bow-tie pasta) melt other 2 tbsp butter into sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"marsala: season chicken with salt and pepper on both sides. in skillet on medium-high, add 2 t olive oil. saute chicken for about 2 minutes on each side (just until lightly browned and cooked through). transfer to plate and cover with aluminum foil. in same skillet, add 1 t oil and mushrooms. season with salt and pepper then saute for 3-4 minutes (until softened and water reduced). add garlic and saute for 1 minute. add marsala and reduce (about 4 minutes). remove from heat and add sour cream and feta. garnish with parsley. serve over rice. rice: place all ingredients in pot. bring to boil. cover and simmer for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"pound chicken breasts between sheets of plastic wrap until about 1\/4\" thickness. combine flour, salt, pepper and oregano in a mixing bowl. dredge chicken pieces in the flour, shaking off any excess. heat oil and butter in a skillet over medium heat. cook chicken breasts on medium heat for about 1-2 minutes on the first side, until lightly browned. turn breasts over to cook other side, then add mushrooms to skillet. cook breasts about 1-2 more minutes, until both sides are lightly browned. continue to stir mushrooms. add marsala wine around chicken pieces. cover and simmer for about 10-15 minutes. add cornstarch to thicken sauce if necessary. transfer to serving plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"dredge chicken in egg batter and flour. spray pan with olive oil spray or use regular olive oil. sauté and brown chicken one side at a time. after both sides are browned add 2 cups of sliced white mushrooms and sauté for 2 to 3 minutes. add 1 sliced (into strips) red pepper. add 1 cup of asparagus and salt and pepper. next deglaze contents with 1 cup of madeira wine. reduce heat and add 1 to 2 tablespoons of butter. remove pan from flame and add one cup of shredded fontina cheese. final place pan in a 450-degree oven and bake for 3 to 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"in a medium skillet, melt butter and heat together with olive oil. meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder. saute chicken in hot butter\/oil until golden brown on both sides, about 7 minutes per side. add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. simmer 5 minutes. serve over rice. if serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"coat chicken lightly in flour. melt butter in skillet. add chicken. chop up 3-4 shallots. when you turn the chicken add the shallots and garlic to the tops of the chicken. when chicken is done add marsala wine cook for 5 minutes. add mushrooms and cook for an additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"slice each of two chicken breast halves in half, longwise, to make four filets. if you prefer, pound four chicken breast halves thin. combine flour with oregano, salt and pepper to taste. dredge chicken filets in seasoned flour. heat olive oil in skillet over medium-high heat until it simmers, then add chicken filets and brown on each side. remove chicken from pan and set aside. add mushrooms, butter, and grated garlic to pan; cook until mushrooms are browned. add wine, cream and lemon juice, then return chicken to pan. lower heat, cover, and simmer for a few minutes, until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"preheat oven to 350. mix the bread crumbs, cheese, garlic powder, salt and pepper in a bowl. dredge the chicken pieces one at a time, ensuring they are covered in crumb mixture. place the chicken in a shallow baking dish with the oil and water. shake any remaining bread crumbs over chicken. drizzle the melted butter or margarine over the top of the chicken. bake uncovered for 45 minutes. add marsala, cover with foil and continue to bake at 325 degrees for an additional 15 minutes. serve over mashed potatoes with a salad!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"season chicken breasts with salt and pepper. place flour in a shallow bowl-dredge chicken pieces shake off excess flour. heat 1 tablespoon of butter in a skillet over medium high heat until it starts to turn brown. add olive oil and stir. add chicken and cook 3 minutes on each side. lower heat to medium and remove chicken. add the other tablespoon of butter to pan with the thinly sliced shallots. saute 2 minutes and add mushrooms. raise heat to high and saute until mushrooms are lightly brown and softened. pour in marsala wine and let boil for 30 seconds. add chicken stock place chicken back in pan and cook additional 3-4 minutes. add chopped parsley and season before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"heat 1\/3 cup olive oil and butter in a medium to large frying pan on medium heat. place 1\/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs. throw the chicken in the bag and shake. place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan. while browning sprinkle 1 tbsp of oregano on top of breast. turn chicken over when the 1st side is brown. add mushrooms, wine, vinegar and cook for 5 minutes covered. add the parmesan and turn the heat down on low until the chicken is cooked through (about 10 min.). serve as is or with a cream based pasta dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"mix together flour, salt , pepper and oregano. halve the chicken breasts and pound until 1\/4 inch thick. coat chicken with the flour mixture. in large skillet, melt butetr and oil over medium heat. place chicken in the pan and lightly brown. turn over chicken and add mushrooms. pour sherry and marsala wine and cover. turn once until juices run clear. serve with caprese salad. (fresh mozzarella , sliced. fresh tomato, sliced. fresh basil, rolled and sliced into ribbons. drizzle of balsamic glaze.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.","target":"add the butter to the inner pot and heat on sauté. once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. stir in the garlic and the salt and pepper to taste. add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. press cancel to stop the cooking. season the chicken with salt and pepper. add the chicken in stock to the pot. lock the lid. cook on high pressure for eight minutes, then manually release the pressure. transfer the chicken to a plate. stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. serve sauce over the chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toss the pears in melted butter and sugar. roast at 500 degrees til slightly browned on both sides. take out to cool slightly, but you can serve slightly warm on salad. whisk the oil, vinegar, salt and pepper together to make the dressing. toss the arugula, pears and dressing til all leaves are coated. toss again gently with the cheese and nuts or just sprinkle on top of each plate.","target":"drain the pears and reserve liquid. add enough water to the reserved liquid to make 1 1\/2 cups and heat almost to boiling. add jello to the hot juice and stir to dissolve. add pears, cream cheese, salt and whipped cream to hot jello mixture. mix all ingredients in a blender. pour into a dish and chill several hours until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toss the pears in melted butter and sugar. roast at 500 degrees til slightly browned on both sides. take out to cool slightly, but you can serve slightly warm on salad. whisk the oil, vinegar, salt and pepper together to make the dressing. toss the arugula, pears and dressing til all leaves are coated. toss again gently with the cheese and nuts or just sprinkle on top of each plate.","target":"drain pears, reserving juice into a 2 cup measuring cup. (if there is not enough juice to make 2 cups add water to fill). in food processor, puree pears until smooth. set aside. in medium saucepan over medium heat combine juice, jello, and cream cheese. whisk until jello is desolved and cheese is melted into liquid. add jello mixture to pears, add water and whipped topping. stir well. pour into a greased 9x13 dish or jello mold. refrigerate for at least 4 hours, if not overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toss the pears in melted butter and sugar. roast at 500 degrees til slightly browned on both sides. take out to cool slightly, but you can serve slightly warm on salad. whisk the oil, vinegar, salt and pepper together to make the dressing. toss the arugula, pears and dressing til all leaves are coated. toss again gently with the cheese and nuts or just sprinkle on top of each plate.","target":"drain the pears and set aside a cup of the pear juice. place the rest of the pears and juice in the blender with the pears. if you don't have enough for a full cup of juice from the pears, add enough water to make 1 cup. boil the juice or juice\/water mixture to set the jello. add jello to the hot juice and stir to dissolve. meanwhile, blend the pears until smooth and add cream cheese and blend again. whip the cream and add to jello mixture. fold in pear mixture with jello and top with any remaining pears. cool until set (it may take several hours refrigerated). make sure you don't double the batch because the consistency will not be right. make 2 separate batches instead."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat sugar and eggs. add oil. combine dry ingredients in separate bowl and add alternately with pumpkin and water to egg mixture. pour into 3 5x9 inch pans or 6-8 3x6 inch pans and bake 1 hour at 325 degrees. combine topping ingredients and pour over warm bread.","target":"for the pudding, place cubed bread in greased crockpot. beat together milk and eggs. stir in sugar, butter, raisins, pie filling, cinnamon and nutmeg. pour pumpkin mixture over bread and stir. cover and cook on high 1 hour, then reduce heat to low and cook 3-4 hours or until temperature reaches 160 degrees f. for the sauce, just before pudding is done, melt butter in saucepan. stir in flour until smooth, then gradually add water, sugar and vanilla. bring to boil, then cook, stirring constantly for 2 minutes or until thickened. pour sauce over hot bread pudding and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat sugar and eggs. add oil. combine dry ingredients in separate bowl and add alternately with pumpkin and water to egg mixture. pour into 3 5x9 inch pans or 6-8 3x6 inch pans and bake 1 hour at 325 degrees. combine topping ingredients and pour over warm bread.","target":"combine first 6 ingredients together until well mixed. sift together baking powder, spices and flour. add to pumpkin mixture and blend thoroughly. pour into 3 well oiled 1 pound coffee cans (2\/3 full each) or three 8 x 4 inch bread pans. bake at 325 degrees for one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: tom and jerry mix----------. beat the egg whites until stiff froth. gradually beat in the sugar. beat the egg yolks until very light. gradually fold in the yolks with the whites. beat and place in a clear glass bowl. tom and jerry drinks---------. in each cup put mix, brandy and rum. fill with boiling water, stir and sprinkle nutmeg on top and cheemo!","target":"beat egg whites til they are a stiff froth. separately beat egg yolks until light in color. gradually beat sugar, allspice, cinnamon and cloves into the yolk mixture. fold yolk mixture into whites and pour 2 tablespoons of this mixture into each of four 8-ounce mugs. add brandy and rum to each mug. fill mugs with very hot water, milk, or coffee. stir well and sprinkle the top with grated nutmeg."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for noodles: mix egg, oil, salt, and water together. add all purpose flour until it becomes a soft dough. roll dough out on a floured surface to very thin. let dry for at least 3 hours. cut into small noodle sized strips. for soup: cover chicken with water in a large stove top pot. add chicken broth, carrots, celery, garlic and onions. boil until chicken is done. remove chicken and debone. place chicken back in pot. add additional water to soup mixture if needed, usually about 4 cups. bring soup mixture to boil and then add noodles. boil soup until noodles are soft and ready to eat. salt and pepper to taste.","target":"cook the curly noodles in plenty of salted boiling water for 5 minutes. drain and set aside. meanwhile, dice the onion, mince the garlic, peel and dice the carrot, and dice the celery. heat the olive oil over medium heat. add the onion, garlic, carrots, celery, thyme, and bay leaf, with a good pinch of salt. cook, stiring often, for 6 minutes. add the chicken stock, and bring to a boil. reduce the heat to a simmer, add the drained noodles and the chicken, and simmer for 2 - 3 minutes. i like this with lots of freshly ground black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix ground beef, one half container of cheese, garlic powder, crackers and eggs together. in a large saucepan, mix tomato sauce and water together. bring to a boil. make meatballs and add to tomato sauce. cook for about 2 hours on medium heat. add rest of cheese to sauce before serving.","target":"preheat oven to 350 degrees. in large bowl, line slices of bread, cover with milk and let soak for 1 minute. with electric blender, mix until mushy and well blended. add remaining ingredients and mix well with hands. shape into 1 inch balls and place on cookie sheet and cook for 30 to 40minutes,until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix ground beef, one half container of cheese, garlic powder, crackers and eggs together. in a large saucepan, mix tomato sauce and water together. bring to a boil. make meatballs and add to tomato sauce. cook for about 2 hours on medium heat. add rest of cheese to sauce before serving.","target":"in a large bowl, combine meatball ingredients. blend thoroughly and refrigerate while making the sauce. combine garlic and red pepper in a food processor to paste. set aside. saute onion in oil 5 minutes. add leek, carrot and celery, 10 minutes add paste 3 minutes, add flour, mix well. add stock, wine, tomatoes, tomato paste, sugar and paprikas, salt and pepper,stir, cover and simmer 15 minutes. create walnut sized meatballs. saute in separate skillet over medium heat until well browned. dust with flour, saute 1 minute more. add balls to simmering sauce, cover simmer another 15 minutes. remove from heat, stir in sour cream and fresh herbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. grease and lightly flour 10 inch bundt pan. in large bowl cream sugar and butter, add vanilla and eggs. mix well. lightly spoon flour into measuring cup, level off. combine flour, baking powder, soda and salt. add flour mixture alternately with sour cream, beginning and ending with flour mixture. in small bowl combine remaining ingredients, mix well. spread half of batter in prepared pan; sprinkle with half of brown sugar mixture. repeat with remaining batter and sugar mixture. bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean. bon appetit!","target":"preheat oven to 350 degrees f. grease and flour a 9x13x2-inch baking pan. for topping, mix brown sugar and pecans; set aside. for cake, cream butter and sugar together. add eggs and vanilla. beat well. mix flour and baking powder together and add to mixture. add sour cream and mix well. pour half the batter into prepared pan. top with half the topping mixture. pour remaining batter into pan and top with remaining topping. bake for 1 hour. remove from oven and cool in pan. cake can be removed from pan in 10-15 minutes if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. enjoy!","target":"grill or fry chicken till juices run clear. de-bone and set aside. combine fresh tomatoes 1\/2 of the onion the and anaheim chiles in blender and puree until soupy and chunks are gone. in a large stockpot,heat olive oil over medium heat. add remaining onion and sauté until translucent, about 2 minutes. add garlic and the tomato, onion and chili mixture from blender. add chicken stock, cumin, chili powder, black pepper, cayenne and salt. simmer over medium heat for 20 minutes. dice the grilled chicken and add to soup just before serving. garnish each serving with crispy tortilla strips, large chunks of avocado, a dollop of sour cream and a few cilantro leaves. add a squeeze of lime juice, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. enjoy!","target":"heat oil in a large saucepan over medium heat. saute tortillas with garlic and epazote over medium heat until tortillas are soft. add onion and fresh tomato puree and bring to a boil. add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. bring to a boil again, then reduce heat to simmer. add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. skim fat from surface, if necessary. strain and pour into warm soup bowls. garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. enjoy!","target":"in a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels. add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken. cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes. add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth. heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice. serve topped with tortilla strips and grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. enjoy!","target":"in a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels. add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken. cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes. add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth. heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice. serve topped with tortilla strips and grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. enjoy!","target":"*bake chicken @ 350 until juices run clear. shred, cool, set aside. *spray pan with cooking spray. sauté tortillas until browned, set aside. *in large pot (medium heat) sauté garlic, onion, and jalapeño until onions are clear. add roasted anaheim peppers and 1\/8 tsp chili powder. until fragrant. (1 min.). *add stock, chicken, corn, cilantro, and lime juice. simmer 5-10 minutes, or until heated threw. pour soup in bowls, top with toasted tortillas and cheese. still tastes great w\/o anaheim chilies. really tasty with chopped avocados on top too!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. enjoy!","target":"prepare the shredded chicken and set aside. heat large pot with canola oil. saute onion, garlic, jalapeno and cumin for 3 minutes. add the chicken broth, diced tomatoes and shredded chicken. season with salt and oregano to taste and let simmer for 15 minutes. stir in fresh squeezed lime juice to taste. crush a handful of tortilla chips into each bowl. pour in soup and garnish with cilantro and sour cream. happy eating!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. spray a 1.5 quart casserole with cooking spray and set aside. saute onions and mushrooms in butter. there will be a lot of liquid in the pan from the mushrooms, which is okay. set aside. combine all the remaining ingredients in a large mixing bowl. add the cooked onions, mushrooms and liquid to the bowl and mix well. pour mixture into prepared casserole dish. bake at 350 degrees for 30 minutes. cover and bake an additional 30 minutes.","target":"dry bread at 200°f. butter bread when warm, and break into small pieces. chop mushroom stems and slice caps. layer mushrooms and bread in casserole. sprinkle with lemon juice and pepper. add cream until dish is 2\/3 full. dot with butter. bake at 350f for 30-45 minutes or until most liquid is absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. spray a 1.5 quart casserole with cooking spray and set aside. saute onions and mushrooms in butter. there will be a lot of liquid in the pan from the mushrooms, which is okay. set aside. combine all the remaining ingredients in a large mixing bowl. add the cooked onions, mushrooms and liquid to the bowl and mix well. pour mixture into prepared casserole dish. bake at 350 degrees for 30 minutes. cover and bake an additional 30 minutes.","target":"preheat the oven to 375°. melt the butter in a 2-quart stove-top covered casserole. add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes. add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes. add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper. slowly bring the casserole to a boil, then remove it from the heat. cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. before serving, add the chopped parsley and toss gently. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. break up bread, soak in water and squeeze out. in a large bowl mix all above ingredients well. on a large flat cookie tray. from above ingredients, roll out dollar size meat balls. be sure not to touch each other. place in oven and cook for 25 minutes per tray, turning meat balls half way. place on paper towel to cool. makes about 120 balls. place cooled meatballs in air tight zip lock bags and freeze.","target":"mix the meat, seasonings, egg and onion. wet the bread with water before adding it to meat. mush it all together and form little meat balls. heat oil in frying pan and add meatballs. don't move them to much or they will break. when brown on both sides, take out. brown flour in same frying pan. add water and canned milk to make gravy. simmer for 20 minutes. in another pan while the balls are simmering. make the egg noodles according to package directions; drain and add butter. and 1\/2 the sour cream. add 1\/2 the 8 oz pkg of sour cream to the meatballs at very end. serve over warm buttered sour creamed egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix gravy, mushrooms, soup mix and italian dressing; pour over beef roast. bake, covered, for 1 hour 15 minutes per pound at 300°f. add carrots and\/or potatoes during last hour, if desired. cooking time is approximate, depending upon how big your roast is.","target":"put all the ingredients mentioned under\"marinade\" together in a bowl and mix well. add beef and mix well to coat with everything. marinate for 10-12 hours in the refrigerator. heat oil in a pan. toss in the red chillies,allow to splutter and then add the chopped onion. stir-fry until golden brown. add the marinated beef pcs. to it. cover and allow to cook till the water reduces to half. cut the beef into thin slices when it is hot. add it again to the vessel and cook on low flame until all the water dries up. serve with chilli fried potatoes. you can use this recipe to prepare the stuffing for sandwiches. use these slices of roast, lettuce, cucumber and tomato as per your taste and make great sandwiches. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat flour, butter and cream cheese in bowl. refrigerate 1 hour. roll into 1\" balls. press each ball into greased wells of small muffin tin, forming cups; set aside. bring remaining ingredients to a boil. pour hot mixture, 1 tbsp at a time, into cups. bake in 400° oven for 12-15 minutes.","target":"make pastry and fit it into 24 miniature muffin pans. preheat oven to 375 degrees f. for filling: combine sugar and butter well and beat in egg, corn syrup, lemon juice and rind. divide filling among shells and bake tassies for 20 minutes. let tassies cool for 5 minutes and remove carefully from muffin cups using tip of a sharp knife to ease them out. let cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat flour, butter and cream cheese in bowl. refrigerate 1 hour. roll into 1\" balls. press each ball into greased wells of small muffin tin, forming cups; set aside. bring remaining ingredients to a boil. pour hot mixture, 1 tbsp at a time, into cups. bake in 400° oven for 12-15 minutes.","target":"preheat oven to 350°f. for filling: mix together eggs,brown sugar,white sugar, vanilla,pecans in a bowl. set aside. for crust: in a separate bowl, add your diced cheese and butter that has been frozen to a hard state with a sharp knife. add in flour. mix until everything is incorporated and coming together, much like a biscuit dough. chill 45 minutes covered in plastic wrap. when chilled, roll out about pie crust thickness. cut dough out with a small juice glass, or eyeball what your pan size muffin is and work with that for an idea. press dough disk into greased tiny sized mini muffin pans. add 1 teaspoon of filling at a time into shells. bake 350°f for 20-25 minutes. let cool at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt 1 tablespoon butter in skillet or wok. scramble eggs in butter, breaking up the cooked eggs into small pieces. set aside. melt 1 tablespoon butter in skillet or wok. saute onions and\/or green peppers in butter for 3 minutes. combine eggs, onions, rice, and meat. stir in soy sauce until color of rice is uniform. stir in peas. heat only until warm.","target":"cook rice (about 1-1.5 cups raw). rice freezes well for fried rice, so you can freeze rice prior to use (actually better to have drier rice). heat oil in large frying pan. add carrots, celery and onion. cook on medium until softened, stirring frequently. add sugar, soy sauce, salt and pepper and stir. add raw meat and cook or add cooked meat and heat through. add other vegetables if using. mix egg and milk. cook separately on low with some oil large pan, remove, roll up and slice into strips. fry rice with a little oil, then mix back into vegetables and meat. add egg and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium saucepan, melt butter. when butter is melted, add cream cheese. when the cream cheese is softened, add heavy cream. season with garlic powder, salt, and pepper. simmer for 15-20 minutes over low heat, stirring constantly. remove from heat and stir in parmesan. serve over hot fettucine noodles.","target":"place cooked pasta in a large pot. add cream, butter and salt and pepper. cook stirring to combine over low heat for 3 minute. stir in cheese. remove from heat and quickly stir in the egg yolks. return to heat and toss until well coated. this will thicken more after it has been placed in serving bowls. grate a little nutmeg over the top if you wish (or you can stir it in) along with a little chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium saucepan, melt butter. when butter is melted, add cream cheese. when the cream cheese is softened, add heavy cream. season with garlic powder, salt, and pepper. simmer for 15-20 minutes over low heat, stirring constantly. remove from heat and stir in parmesan. serve over hot fettucine noodles.","target":"cook pasta according to directions, adding frozen broccoli at the end to heat through. melt butter in a small skillet or sauce pan over low heat. stir and blend in flour, to avoid lumps. when completely blended and a thick yellow paste add parsley and garlic seasoning and stir to blend. cook over low heat 3-5 minutes. stir in cream cheese until melted. mixture may appear grain-y. stir until smooth. add 1\/2 c milk and blend. add remaining milk and parmesan cheese and ham and keep warm over low heat until ready to serve. (you may need to add additional milk to obtain desired consistency.). drain and pour pasta\/broccoli mixture into a large bowl. toss with pasta\/ham mixture and top with pepper and additional parmesan if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium saucepan, melt butter. when butter is melted, add cream cheese. when the cream cheese is softened, add heavy cream. season with garlic powder, salt, and pepper. simmer for 15-20 minutes over low heat, stirring constantly. remove from heat and stir in parmesan. serve over hot fettucine noodles.","target":"cook fettuccine in boiling water for 12 minutes. meanwhile, in a large skillet, cook the bacon until crisp. remove to paper towels to drain, reserving 1-2 tablespoons drippings. saute the chicken in drippings until no longer pink. add the mushrooms and green onions; cook until mushrooms are tender. add garlic; cook 1 minute longer. stir in the cream, cheese, paprika and pepper. reduce the heat; simmer, uncovered, for 5-10 minutes. stir in the reserved bacon. drain fettuccine; place in a serving bowl. add chicken mixture; toss to coat. garnish with additional cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend together first five ingredients until smooth and fluffy. in small bowl, combine 1 cup frosting and about half of the cherries (chopped) and half of the almonds. use this frosting to frost the top of one 9\" cake. place the other cake on top, frost with remaining frosting, and decorate with remaining cherries and almonds.","target":"combine gelatin and cold water in small saucepan. let stand until thick. place over low heat, stirring constantly, just until gelatin dissolves. remove from heat and cool, but do not allow to set. whip cream, sugar and vanilla until slightly thickened. while beating slowly, gradually add gelatin to whipped cream mixture. whip at high speed until stiff."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat egg whites until stiff. beat whipping cream till stiff. add together. put vanilla in water. add to cream mixture. sift dry ingredients. fold in very gently. bake in preheated 325° oven till golden. time not given--i guess 25 minutes. this is a large cake that i bet rises a lot.","target":"combine gelatin and cold water in small saucepan. let stand until thick. place over low heat, stirring constantly, just until gelatin dissolves. remove from heat and cool, but do not allow to set. whip cream, sugar and vanilla until slightly thickened. while beating slowly, gradually add gelatin to whipped cream mixture. whip at high speed until stiff."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put can of coconut cream\/milk in fridge for 4 hours. open can, and remove the thick part at the top. save the rest for other uses. put thick coconut cream into a chilled metal bowl. with electric beaters, beat cream until thick and fluffy. gently beat in remaining ingredients. cover bowl, and chill for a bit. use on fruit, cakes, pies, etc., just before serving. store in fridge.","target":"combine gelatin and cold water in small saucepan. let stand until thick. place over low heat, stirring constantly, just until gelatin dissolves. remove from heat and cool, but do not allow to set. whip cream, sugar and vanilla until slightly thickened. while beating slowly, gradually add gelatin to whipped cream mixture. whip at high speed until stiff."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. line two 8\" cake pans with waxed paper. sift cake flour, salt, and baking powder together three times. whip cream until stiff and fold into egg whites. add sugar gradually and mix well. add dry ingredients alternately with water. add vanilla and almond extracts; blend thoroughly. pour into prepared pans. bake about 25 minutes or until cake tests done. when cool, turn out from pans and remove waxed paper.","target":"combine gelatin and cold water in small saucepan. let stand until thick. place over low heat, stirring constantly, just until gelatin dissolves. remove from heat and cool, but do not allow to set. whip cream, sugar and vanilla until slightly thickened. while beating slowly, gradually add gelatin to whipped cream mixture. whip at high speed until stiff."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: whip the cream until it holds its shape. add eggs and whip until light as foam. add sugar and beat again. add vanilla sift flour, salt, and baking powder together 3 times and add to egg mixture. bake in greased layer cake pans, 350 degrees, 25-30 minutes. makes two 8 inch layers.","target":"combine gelatin and cold water in small saucepan. let stand until thick. place over low heat, stirring constantly, just until gelatin dissolves. remove from heat and cool, but do not allow to set. whip cream, sugar and vanilla until slightly thickened. while beating slowly, gradually add gelatin to whipped cream mixture. whip at high speed until stiff."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pare and quarter potatoes. boil til very tender. drain and mash well (food processor makes this easy). beat in egg and salt. a little flour may be added if the mixture is too thin. melt butter in skillet on medium heat. spoon potatoes into pan and saute til brown and slightly crusty. turn carefully and brown on the other side. serve hot.","target":"boil the potatoes in salted water until cooked. preheat oven to 425*f. drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning. butter a 1 1\/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon. spoon the potato and cheese mixture into the dish and rough up the top with a fork. brush with the melted butter. bake for 20 to 30 minutes or until golden brown. serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pare and quarter potatoes. boil til very tender. drain and mash well (food processor makes this easy). beat in egg and salt. a little flour may be added if the mixture is too thin. melt butter in skillet on medium heat. spoon potatoes into pan and saute til brown and slightly crusty. turn carefully and brown on the other side. serve hot.","target":"thinnly slice potatoes with a mandolin. place in bowl and pour heavy cream over potatoes. preheat oven to 375. line a baking pan with foil. layer potatoes. salt and peper and grate parmesan cheese over each layer. pour remaining cream over potatoes. top with a buttersheet of aluminum foil and bricks. bake for one hour. cool and trim edges, cut to serving size. heat a saute pan with oil and saute each pave until golden brown turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pare and quarter potatoes. boil til very tender. drain and mash well (food processor makes this easy). beat in egg and salt. a little flour may be added if the mixture is too thin. melt butter in skillet on medium heat. spoon potatoes into pan and saute til brown and slightly crusty. turn carefully and brown on the other side. serve hot.","target":"place the potatoes in a small pot, cover w\/ water, bring to a boil for 15-20 minutes. drain, add the cream cheese, mash, then cool to room temp or refrigerate overnight. in a large bowl, throughly combine the mashed potatoes, flour, onion, green onion and salt and pepper. heat the oil in a large skillet over a med-high heat. shape scoops of the potato mixture into small patties and fry, approximately 1-2 minutes, until browned and crispy. flip over and brown the other side. remove to paper towels. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease or spray with non-stick cooking spray a casserole dish. melt butter in medium saucepan. when melted, add flour, stirring constantly for about 1 minute (until butter is absorbed). whisk in hot milk, cook for 3 minutes (stirring constantly). add 1 cup each of the cheeses, and stir until smooth. cook macaroni, drain, rinse under cold water, and drain again. combine everything together and pour into casserole dish. sprinkle the rest of the cheese on top, and bake at 400ffor 20 minutes.","target":"set rack in middle of oven and pre-heat to 400°f. par-boil macaroni for 4 1\/2 minutes. rinse in cold water and drain. mash tomatoes using potato masher, hand blender, or food processor. mix with cooled macaroni and pour into a large baking dish. i use my small, oval roasting pan. coarsely grate cheese and spread evenly over macaroni and tomatoes in baking dish. bake at 400 f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"place chips,butter (cut into hunks), condensed milk, nuts into a 2 quart microwave dish. microwave on 50 percent power for 3-4 minutes. checking once until almost all melted. take out and quickly stir and pour into greased 8\" x 8\" dish. cover and refrigerate until set. fudge is easier to cut if you let it set out at room temperature for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"place all ingredients except the walnuts in a large microwave safe bowl. cook for 3 minutes, stirring every minute. depending on your microwave you should not have to cook it longer than 2 minutes. add walnuts, mixing well. spread into a lightly greased baking dish. i use a glass pyrex 7x11 dish. refrigerate until firm enough to cut into squares, about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"line an 8x8 pan with foil and butter it well. place all ingredients except for extract in a glass dish and microwave on high for 1 and 1\/2 minutes. stir until smooth. stir in vanilla and spread into prepared pan. cover and refrigerate for 2 hours. remove from pan and cut into desired shape. store at room temperature in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"butter an 8x8x2 glass dish. pour chips and sweetened condensed milk in dish and microwave for 3 minutes. check and stir each minute to ensure the chips don't burn. remove from microwave and stir til blended and smooth. stir nuts in at this time. chill for 2 hours. fudge is ready to eat cold or let stand at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"place all ingredients except the vanilla in a deep microwave proof dish (mixture will rise considerably while cooking). microwave for 2 minutes then stir. microwave for a further 10 minutes, stirring once halfway through. add vanilla and stir well. place in a greased dish and allow to cool. cut into squares when cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"in a microwave safe bowl, melt butter in the microwave. remove from microwave, add cocoa, and stir until smooth. add powdered sugar, milk and vanilla. beat with an electric mixer on medium speed until smooth and creamy. allow to cool slightly before frosting cake. makes enough to frost a double layer cake. cut in half if frosting the top only of a 9x13 cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"line a 9x9 pan with parchment paper. fill sink with cold water. in a 3 quart microwave safe bowl mix together the brown sugar, white sugar, corn syrup and canned milk. microwave 9 minutes at full power, stirring half way through the cooking time. at end of cooking time, add margarine to fudge, and place bowl into cold water. beat fudge with an electric hand held beater until margarine is melted. add vanilla, beat in quickly as fudge starts to set quickly. pour into pan, let cool. before it hardens, score with a knife to make it easy to cut. to make chocolate fudge add 1\/2 cup of cocoa powder to sugar mixture before microwaving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"place condensed milk, butter and sugar in a large microwaveable bowl and microwave on full power for 3 minutes then stir. microwave for a further 10-16 minutes (depending on your microwave), stirring every 2 minutes until the mixture reaches the 'hard ball stage'. once at the correct stage, mix in vanilla and quickly pour into a greased baking tray. leave to set. cut into squares when cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"mix cocoa and sugar; then add milk and all the karo syrup. cook on high 10 minutes, stirring at 7 minute and 3 minute or until soft ball stage. add butter, vanilla, and nuts. cool slightly. beat until stiff and pour into a buttered 8\" square. let cool and cut into squares. can also be made with skimmed canned milk and or carob powder."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"in a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds. stir and microwave for 30-45 seconds more until melted. whisk together until smooth. then add the vanilla and the powdered sugar 1\/2 cup at a time, whisking until smooth. immediately pour over cooled brownies, cake or bar cookies. spread quickly and smoothly. do not retouch, since the frosting hardens quickly. allow to set for one hour before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: castor sugar into 10\" plastic dish. margarine sliced \u2013 distribute on outer edge of sugar. condensed milk over the top. put in microwave for 2 minutes on high. stir to blend. put in microwave for 3 1\/2 minutes on high then 1 1\/2 minutes on medium. stir well. put in microwave for 2 minutes on high, then 1 1\/2 minutes on medium, then 1 minute on high. then 5 minutes on medium. it boils up, up; then suddenly collapses \u2013 repeats cycle a few times, rising less as it gets heavier. beat in vanilla. stir thoroughly. leave awhile until light cracks appear. beat some more. will fall away from sides of dish. pour into grease proof lined pan. smooth. leave to set a while. cut top. a bit later cut through. wire rack to set.","target":"blend sugar and cocoa. add milk and butter ( do not stir). nuke on high for 2 minutes. remove, stir and add vanilla and nuts, stir until blended. grease platter with butter wrapper ( i like to use corelle platter perfect size). pour into platter, even out. freeze for 20 minutes or refrigerate for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"cook sugars, corn syrup and milks together in a saucepan, stirring occasionally to prevent burning, until the temp is 248 f. ,or until mixture forms a firm ball when tested in cold wter. remove from heat, add butter, salt and vanilla to mixture and mix well. pour into a greased pan. when cold remove from pan and cut into cubes. wrap these in wax paper. options: chocolate caramels add 5 oz melted, unsweetened chocolate to recipe before cooking. coffee caramels sub 1 1\/2 cups coffee for the milk in recipe nut caramels add 2\/3 cup broken nuts to reciep after cooking club caramels make 1 chocolate batch, and 1 nut batch. pour one batch into pan, let cool while making the other batch and pour on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"combine sugar, 1 cup of the cream, syrup and butter in a large kettle. boil for 20 minutes. add remaining 1 cup of cream gradually (do not allow to stop boiling). cook to 244° on a candy thermometer or until firm ball forms when small amount is dropped in cold water. add vanilla. pour into greased 9x13-inch pan. cool, cut and wrap."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"spray inside of 2- to 3 1\/2-quart slow cooker with cooking spray. mix all ingredients except sugar and cinnamon in cooker. cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. stir pudding occasionally. sprinkle with sugar and cinnamon. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (i have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream cook over medium heat, stirring constantly to 240 degrees. remove from stove and gradually add l more cup of cream. return to heat and cook until 244-246 degrees. pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan. cool about three hours until fairly firm. invert onto cutting surface and using a thin, sharp knife (i use a chef's knife) cut into one inch pieces. wrap in pieces of waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"combine all ingredients except vanilla and cook over low heat, stirring constantly, until it reaches 246°f (or forms a firm ball when dropped into cold water). stir in vanilla, then pour in a greased 8-inch square baking pan. cool, then \"plop\" out of pan and cut into 1-inch pieces. individually wrap each square in waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"rinse the rice under cold water until it runs clear; drain. combine remaining ingredients. stir in the rice and transfer to a buttered baking dish. bake in a slow oven (275f) for 2 - 2 1\/2 hours, until rice is tender and creamy. stir every 30 minutes during cooking and add more milk if necessary. when ready, the pudding should be a rich, caramel color and a golden crust should have formed. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash rice. heat oil. add the raisins and cashwents. fry. add sliced onions and fry till they turn golden brown. add cloves, cinnamon and cardamoms. fry. add sugar and when it turns dark brown in colour, add rice. add green chillies, ginger, corriander and chilly powder. fry for a while. add curds and stir for a few minutes. add 4 cups of boiling water and salt. cook on low heat. garnish with nuts, raisins and fried onions. serve hot.","target":"line a 9 x 13 pan with buttered foil. in a heavy saucepan, combine 1 cup butter, sugars, corn syrup and 1 cup of heavy cream. stir over medium heat until the sugars are dissolved. bring mixture to a boil, then slowly stir in remaining cup of heavy cream. using a candy thermometer, bring mixture to 240 degrees, without stirring. remove from heat, stir in pecans and vanilla. pour mixture into prepared pan. allow to cool, remove from pan and cut into 1\" squares. wrap in parchment paper, plastic wrap or just store in a ziploc bag."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice add one mashed very ripe banana. combine flour, baking powder, salt and sugar in a large bowl. in a separate bowl combine oil, milk, and egg. mix liquid ingredients with dry until just moist and stir in the mango and banana pulp. fill greased muffin tins, or paper muffin cups two-thirds full. bake at 400°f for 18 minutes. they are done when they are brown on top and a tooth-pick inserted into the center comes out clean.","target":"preheat oven to 400*. in a large bowl, stir together flour, sugar, and baking soda. in a med.-sized bowl, stir together egg whites, oil, banana, buttermilk, apricots and raisins. make a well in the center of the dry ingredients and pour in the liquid ingredients; do not over mix. spoon batter into prepared tins, sprinkle oat bran on top. bake for 25- 30 minute or until a wooden pick inserted in the center comes out clean. yield: 30 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice add one mashed very ripe banana. combine flour, baking powder, salt and sugar in a large bowl. in a separate bowl combine oil, milk, and egg. mix liquid ingredients with dry until just moist and stir in the mango and banana pulp. fill greased muffin tins, or paper muffin cups two-thirds full. bake at 400°f for 18 minutes. they are done when they are brown on top and a tooth-pick inserted into the center comes out clean.","target":"combine oats, brown sugar, flour, cinnamon and salt. cut in butter until mixture resembles coarse crumbs; set aside. pour fruit in a 10x8-inch baking dish. sprinkle crumb mixture over top. bake in 350°f oven, 40 minutes. serve with ice cream or frozen yogurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place all ingredients in food processor and blend until smooth, adding more lemon if necessary to obtain desired consistency. the blending can take as long as 3-4 minutes be patient it comes out better! i have made this a lot lately and i have come to learn that i must follow the directions exactly especially with the tahini paste. refrigerate for several hours. may be made a week ahead of time. serve with pita bread or pita chips or your fingers. they all taste great with it!","target":"cook the pasta in boiling water until done. set aside. heat a large pan with the 1 teaspoons olive oil. add the mushrooms, onions, and peppers and cook for 2-3 minutes or until just start to soften. in a small saucepan, place the hummus and the 4 tablespoons of water. stir to combine. heat through. when the vegetables are done, add the hummus and pasta to the pan. stir gently. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place all ingredients in food processor and blend until smooth, adding more lemon if necessary to obtain desired consistency. the blending can take as long as 3-4 minutes be patient it comes out better! i have made this a lot lately and i have come to learn that i must follow the directions exactly especially with the tahini paste. refrigerate for several hours. may be made a week ahead of time. serve with pita bread or pita chips or your fingers. they all taste great with it!","target":"rinse and sort chick peas. let soak 6-8 hours. drain soaked peas. simmer over medium heat 1.5-2 hours or until tender. drain, reserving liquid. add all ingredients together in a food processor and puree until desired consistency is reached. the reserved liquid from the beans can be added in small amounts until the hummus is smooth enough. note: the ingredients listed can be varied depending on your tastes. also, try adding a dash of cayenne and letting the mixture sit over night for a kick :). one serving is about 1\/4-1\/2°c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix everything together in food processor except the oil and lemon. once everything is mixed well, drizzle with lemon and oil. mix until well blended. serve on pasta or just about anything that needs a pick me up. will keep in refrigerator for 2-3 days. enjoy!","target":"toast pine nuts in an ungreased frying pan over medium-high heat until they begin to brown. remove from heat and allow to cool. combine basil, pine nuts, garlic, lemon, honey, and oil in a blender or food processor and pulse until smooth. salt to taste and blend. additional oil may be used to reach the consistency you desire. optionally add shredded parmesan cheese just before serving. serve over grilled chicken breasts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large saucepan over medium-high heat, heat 1 tbsp oil. saute chicken until browned, stirring often. remove from saucepan; set aside. reduce heat to medium. in same saucepan heat remaining oil. saute onion, carrot and rice until rice is browned, stirring constantly. stir in soup, broth and water. bring to boil. reduce heat to low. cover, simmer 15 minutes , stirring occasionally. add peas. return chicken to saucepan. cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.","target":"in a medium size saucepan, place the chicken broth and saffron. bring to a boil, remove from heat and set aside. in another saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes. add the rice; cook and stir until golden. add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed. after last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed. adjust the seasoning to suit your personal taste, add parsley and stir well. top with grated cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large saucepan over medium-high heat, heat 1 tbsp oil. saute chicken until browned, stirring often. remove from saucepan; set aside. reduce heat to medium. in same saucepan heat remaining oil. saute onion, carrot and rice until rice is browned, stirring constantly. stir in soup, broth and water. bring to boil. reduce heat to low. cover, simmer 15 minutes , stirring occasionally. add peas. return chicken to saucepan. cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.","target":"bring 4 cups broth to boil in large saucepan. cover and reduce heat to low. melt butter in heavy large pot over medium heat. add onion and mushrooms and sauté until tender, about 5 minutes. add squash and 1 1\/2 teaspoons thyme; sauté 4 minutes to coat with butter. add rice and stir 2 minutes. add wine and simmer until evaporated, about 1 minute. add 4 cups hot broth; bring to boil. reduce heat and simmer covered until rice is just tender and risotto is creamy and slightly soupy, about 18 minutes. stir in spinach, cream, and parmesan cheese. season to taste with salt and pepper. transfer risotto to large bowl. sprinkle with blue cheese, bacon and remaining 1\/2 teaspoon thyme and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare the couscous (bring 1 1\/2 cups of water to a boil). heat olive oil in a small pan to medium-high. add tomato, scallions, garlic, and olives. saute in the pan for around 3 minutes. fluff couscous with a fork. add salt to taste, mix tomato mixture with couscous and serve. as an optional enhancement, you can crumble some feta cheese on the couscous right before serving.","target":"bring broth to a boil and stir in couscous. cover and return to a boil then remove from heat. let stand 5 minutes. drizzle with olive oil, fluff with a fork and cool. combine and toss all but the romaine or baby spinach. serve over the lettuce or spinach."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream 1\/2-c. butter and 1c. sugar until light and fluffy. blend in grated apples. sift together dry ingredients and stir into apple mixture. stir in nuts and raisins. spread batter in a lightly greased and floured 13x9x2\"pan. bake in a 350-f. oven for 40 minutes. combine 1-tblsp. butter and 1\/2-c. sugar, orange peel and juice. bring to a boil over moderate heat. reduce temperature and simmer until sugar is dissolved. pour over cake when it comes from the oven. cut into servings.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: allow sugar and apples to stand until sugar is dissolved. add egg and beat. sift dry ingredients together and mix with apples and sugar. add nut meats. bake in greased 9 x 9\" dish for 40 minutes at 350 degrees. top pudding with whipped cream or with this apple pudding sauce recipe#43940 (you can double amount of apples to make pudding more moist.).","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put apples and 1\/2 cup sugar in a 3 litre casserole. sprinkle with cinnamon. cream margarine and 1\/2 cup sugar. stir in egg. stir in the vanilla. combine dry ingredients and add to creamed mixture alternately with the milk, ending with dry ingredients. spoon over apples. combine brown sugar and flour. stir in margarine, vanilla and hot water. pour over the batter, holding a spoon under it to disperse the water. do not stir. bake, uncovered, at 350f. for 45 minutes or until apples are soft and pudding is firm to the touch.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in bowl, combine 1 cup flour, 1\/3 cup brown sugar, baking powder, cinnamon, salt and currants or walnuts (if desired). thinly slice half of one apple; set aside. chop remaining apples and add to flour mixture along with milk and melted butter; mix well. spread in buttered 9-inch square metal cake pan. arrange apple slices on top. sauce: in bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter. bake in 350° oven for 30 to 40 minutes or until tester inserted in cake comes out clean. serve warm.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make jelly as per the instructions on the packet. the jelly should be only 4 cms thick. put it in two square dishes to set in the refrigerator. once set, cut into cubes and scoop it together with a spoon. cut the pineapple into thin triangular pieces. refrigerate. whip the cream till it becomes real creamy. add the condensed milk to it and whip on slow speed till its well mixed with the cream. add in the pineapple pieces and jelly cubes. mix slowly with a spoon. refrigerate for 4 hours to allow the pineapple flavour to blend with the cream. while serving, mix slowly and serve in dessert bowls. garnish with pineapple pieces and a maraschino cherry to add presentation!","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for pudding, mix apples, eggs, sugar, and cinnamon. sift together flour, baking soda, salt; add to pudding mixture. add the nuts. pour into ungreased 13x9-inch pan. bake at 350 degrees for 40 minutes or until done. cool. combine topping ingredients; cook and stir until clear. pour over the cake portion while hot.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180 degrees celcius. lightly butter baking dish. place apples in dish. mix flour, caster sugar, milk, butter and eggs in bowl, and beat until pale. spread mixture over aplpes. place brown sugar, syrup and 300ml water in saucepan and stir over medium heat until sugar dissolves. then bring to boil without stirring . pour over pudding and bake for 30 minutes until top is golden.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. beat together eggs and sugar until very smooth. in a small bowl, mix together flour, baking powder and salt, then stir into egg mixture. add remaining ingredients and stir well. bake in greased pie tin for 35 minutes. *serve topped with whipped cream, or drizzle with heavy cream. awesome with a scoop of vanilla icecream!","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix first seven ingredients together in a casserole dish. for the sauce: in a small bowl mix the brown sugar, butter, and boiling water together. the boiling water should be enough to melt the butter. pour sauce over apple mixture and bake uncovered for 40 minutes at 375°f.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pastry shell. combine first 3 ingredients. blend together next 2 ingredients and stir into flour mixture. mix well. pat into 9\" pie pan. filling. combine first 4 ingredients, toss with apples. pour into unbaked pastry shell. streusel. mix streusel ingredients with fingers until crumbly sprinkle over top of pie. bake at 350 for 1 hour.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: once you have made the stewed apples keep them hot or heat them up again in the oven on a low heat before adding the mixture. cream butter, egg and sugar. keep machine on low and add sifted flour and baking powder. keep the machine going and add milk until it is a nice mixture which slides of a spoon but isn't like a milk (sort of like a pnacake mixture). pour over the hot apples and bake for about 25 minutes at 375 degrees celsius. will still be moist inside. serve with ice cream or cream.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine 3\/4 cup brown sugar, flour, and next 3 ingredients in a lightly greased 9- x 1 3\/4-inch round cakepan. stir together milk, oil, and vanilla; add to sugar mixture, stirring until blended. stir in apple. sprinkle with remaining 3\/4 cup brown sugar. pour hot apple cider slowly over batter. do not stir. bake at 350° for 30 to 35 minutes or until a cake layer forms on top. cool slightly, and serve with ice cream.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix apples and 1 cup sugar together and let stand until sugar is dissolved. add eggs and mix well. sift together the 1 cup flour, cinnamon, and baking soda. stir into apple mixture. add 1 cup walnuts, 3\/4 cup raisins, and 1 teaspoon vanilla. pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes. while cake is baking, mix 1\/2 cup brown sugar, 1\/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan. cook over medium heat until slightly thick and clear. add butter, 1 teaspoon vanilla, 1\/2 cup walnuts, and 1\/2 cup raisins and stir until butter is melted. pour topping over hot baked cake while still in pan.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix apples, 1 cup sugar, egg, 1 cup flour, salt, soda, and cinnamon in order. stir in vanilla and nuts. pour in ungreased 8 inch dish. bake at 350 degrees for 35 minutes. mix together 1\/2 cup sugar, brown sugar, oleo, 2 t flour and water. cook until thick. pour over pudding as soon as out of oven. serve with whipped cream or ice cream.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grate the apple coarsely. preheat the oven to 180°c. in a bowl combine flour, baking powder, honey and cinnamon. in a second bowl cream the butter. add the butter to the flour mixture and blend well. stir in the grated apple and fill the dough into 2 oven-proof dishes. bake for about 40 minutes (you might have to cover the puddings after 20 minutes if they get too brown on top). serve with whipped cream, vanilla ice-cream or vanilla sauce.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. wash, core, and dice apples (peeling is optional). pour sugar over apple pieces and stir well. in another large bowl, combine all remaining ingredients. add sugared apples to batter and stir well. batter will be fairly stiff. butter a 9x13 glass pan. spread batter in greased pan. bake for about 45 to 60 minutes, starting to check doneness with a toothpick at 45 minutes. do not overbake. serve with a dollop of whipped cream if desired.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel, core and dice the apples. put them in a microwave proof bowl with the 50g sugar, jam, lemon juice and orange juice. cook on full power for 7 minutes. put the cooked apple into the bottom of an oven dish. beat the margarine, caster sugar, ground almonds, eggs and lemon zest together until smooth. spread over the apple. bake for 40 minutes on 350°f\/180°c until golden brown,.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425. melt butter in 9 by 13 glass baking dish in the oven. add the apples and the dish to the oven until the apples begin to sizzle. do not let them get brown. blend batter ingredients in the blender. use it on the \"stir\" setting. pour the batter into the dish. sprinkle with brown sugar. bake for 20 min, cut into sqares and serve warm with syrup.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: if using canned fried apples, omit first four ingredients and skip to step #5. note: if the sauce in the apples is very runny, use only a couple of tablespoons of it. preheat oven to 325. in a 9\" square baking pan, toss apples with melted butter, brown sugar and cinnamon. bake for 20-25 minutes, or until apples are tender but not mushy. when apples are done, chill until cool. meanwhile, prepare instant pudding according to package directions; chill. in a bowl, layer apples in between two layers of pudding. top with cool whip if desired. refrigerate until ready to serve.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180°c lightly grease a 6-cup capacity ovenproof dish. place apples, 1\/4 cup sugar and 2 tablespoons cold water in a saucepan. stir over low heat until sugar dissolves. increase heat to medium. cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. pour into prepared dish. using an electric mixer, beat eggs until pale. gradually add remaining 1\/4 cup sugar, beating until mixture is thick. sift flours and custard powder together over egg mixture. fold in until just combined. spoon mixture over apples. bake for 20 minutes or until light golden. dust with icing sugar. serve with custard or ice-cream.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the cake : mix the sugar, eggs, butter, salt and milk together. sift the flour and gradually add to the wet ingredients. pour batter into prepared square casserole dish and arrange the apples on top. bake in preheated oven at 350f for 40-45 minutes or until browned and toothpick inserted in center comes out clean. prepare the sauce while the cake is baking :. combine all the ingredients for the sauce and bring to a boil, stirring continually until sugar is dissolved. remove from heat and pour over hot cake as soon as it comes out of the oven. allow time for the liquid to be absorbed. serve with cream or ice cream.","target":"peel, core and slice apples into bite-size pieces. wash and place them in a saucepan. combine the dry ingredients with the egg and sprinkle the mixture on top of the apples. melt butter and pour over the topping. cover and heat the pan over medium heat for 15-20 minutes. reduce heat and cook for 15 minutes. this yummy pudding can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place minced garlic, mustard, celery salt, s and p, vinegars of choice in bowl. very slowly whisk in olive oil until emulsified (thick and creamy). place in glass container. can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad. note: dressing can be used as a base to which any blue cheese can be added.","target":"beat eggs well; add sugar; juice of lemon and pinch of salt. cook in double boiler until thick. let cool. before serving whip cream and fold into lemon mixture. pour over cut up fruit. i cut-up assorted fruit and toss with this dressing. chop up bite size pieces of apples (skin on),banana's,pineapple chucks (drained very well),oranges, walnuts and maraschino cherries. chill several hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place minced garlic, mustard, celery salt, s and p, vinegars of choice in bowl. very slowly whisk in olive oil until emulsified (thick and creamy). place in glass container. can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad. note: dressing can be used as a base to which any blue cheese can be added.","target":"mix sugar, flour and salt together. add water and blend. pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened. pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer. remove from heat and add lemon juice; cool in the refrigerator. when ready to serve, thin with plain or whipped cream to desired consistency. *variation: omit water, use 2 egg yolks instead of a whole egg and only 1 tablespoon of lemon juice. add 1\/4 cup butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar together. add in egg yolks. whisk egg whites until smooth. fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate. bake in a loaf tin for 350 degrees fahrenhit or 180 degrees celcius for about 30 minutes. for the topping, melt 200g cooking chocolate over hot water and pour onto cake. decorate with almond flakes and cherries.","target":"crust: blend crumbs into melted butter with sugar. pat into bottom and partly up the sides of a 9\" pie plate. bake for 10 minutes at 350 degrees. set aside until cooled. filling: melt chocolate in a double boiler. blend in coffee and brandy. remove from heat. in bowl of food processor, blend butter and sugar until fluffy. add eggs, one at a time; then add the melted chocolate mixture and ground almonds. process until blended. pour filling into prepared shell. chill several hours before serving. garnish with mounds of whipped cream, sprinkle with grated chocolate. note: chilling time not included in prep\/bake time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar together. add in egg yolks. whisk egg whites until smooth. fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate. bake in a loaf tin for 350 degrees fahrenhit or 180 degrees celcius for about 30 minutes. for the topping, melt 200g cooking chocolate over hot water and pour onto cake. decorate with almond flakes and cherries.","target":"in a microwave-safe bowl, combine the candy bars, marshmallows and milk. microwave, uncovered, on high for 1 minute; stir. heat 20-30 seconds longer or until the marshmallows are melted; stir until blended. cover and chill for 7 minutes. fold in half of the whipped cream. spoon into tart shells; top with the remaining whipped cream. refrigerate until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar together. add in egg yolks. whisk egg whites until smooth. fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate. bake in a loaf tin for 350 degrees fahrenhit or 180 degrees celcius for about 30 minutes. for the topping, melt 200g cooking chocolate over hot water and pour onto cake. decorate with almond flakes and cherries.","target":"in medium saucepan, mix both sugars, butter and half-and-half. boil approximately 5 or 6 minutes or until it reaches softball stage. remove from heat and immediately add remaining ingredients, beating until marshmallows are incorporated. pour into 8\" pan and let cool. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar together. add in egg yolks. whisk egg whites until smooth. fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate. bake in a loaf tin for 350 degrees fahrenhit or 180 degrees celcius for about 30 minutes. for the topping, melt 200g cooking chocolate over hot water and pour onto cake. decorate with almond flakes and cherries.","target":"preheat oven to 375 degrees. line cookie sheet with parchment paper. beat almond paste, sugar and butter until well combined. add 1 egg, vanilla and almond liqueur. beat until fluffy. sift flour, cocoa, baking powder and cinnamon into almond mixture. mix until dough comes together. divide dough into 6 equal portions and roll into 3\/4 inch thick logs, about 7 inches long. transfer logs to cookie sheet and slightly flatten. beat egg with 1 tbsp water. brush logs with egg wash and sprinkle with sugar of choice. bake for 15-18 minutes. place cookie sheet on wire rack to cool. cut cookies into 1 inch wide diagonal slices while slightly warm. keep in an airtight container for 3-5 days or freeze up to 3 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute leeks in margarine until soft. add potatoes and carrots to the pan. add water and bouillion cubes; bring to a boil; cover and simmer on low about 45 minute. put veges in blender or mash with a potatoe masher. return to pan with liquid. add half and half, milk, salt, and hot sauce. warm through but do not boil.","target":"cook onion and celery in butter til tender, not brown. add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes). peel and chop eggs. put back in with potates. add evaporated milk, salt, pepper. put little bit of butter on top of soup in bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook celery in 1\/2 cup water, just until tender. peel and cube potatoes. place in a 4-quart saucepan with 2 cups water or more depending on how many potatoes you used. add cooked celery, onion, salt and pepper. cook until potatoes are tender. mash slightly to eliminate definite cubes. add milk. cook on low till everything is done (30-35 minutes).","target":"cook onion and celery in butter til tender, not brown. add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes). peel and chop eggs. put back in with potates. add evaporated milk, salt, pepper. put little bit of butter on top of soup in bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and slice potatoes. carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part. discard the dark green part, or use to make vegetable stock. put all ingredients in a large pot and boil for 30 to 45 minutes or until tender. mash vegetables with a fork or blend in a blender, depending on the consistency you prefer. the soup is a little pale, so you may want to garnish with chopped parsley or chives. clayton recommends adding 3 tablespoons of unsalted butter, but i've never missed it. my grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.","target":"cook onion and celery in butter til tender, not brown. add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes). peel and chop eggs. put back in with potates. add evaporated milk, salt, pepper. put little bit of butter on top of soup in bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"preheat oven to 350 degrees f. combine butter, oil, cocoa and water in a saucepan and heat until butter is melted. in a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla. add melted butter mixture to the flour mixture and blend. pour batter into a greased 9x13x2-inch baking pan and bake 20-25 minutes or until done. while cake is still hot, ice cake. for icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge. remove from heat and add powdered sugar, vanilla, and pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"preheat oven to 325 degrees f. melt chocolate and butter either in microwave or in hot water,cool slightly whisk yolks and sugar then add flour and the chocolate mixture. whisk egg whites till stiff but not dry (you can add a bit of sugar). mix the whites to the flour mixture first two three spoons then the rest trying to keep the air in the whites mix in the cocoa. butter a 9 inch square baking pan or put in a wax paper, bake 32-33 minutes serve with some powdered sugar on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"filling: combine all ingredients in a saucepan. stir constantly over medium heat until mixture is thickened and bubbly. reduce heat to low and cook stirring for 1-2 minutes more. let filling cool until spreadable. will keep 1 week in refrigerator. soften before using. spread filling between cake layers and on top of cake. ice sides with very soft ganache. coat sides with pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"preheat oven to 320f. butter a 9 inch springform pan. sprinkle bottom and sides with sugar. tap out excess. wrap foil around bottom and 2 inches up around outside of pan. combine butter and chocolate and melt, stirring until smooth. whisk eggs and sugar in a large bowl to blend. mix in flour. stir in warm chocolate and pour into pan. set springform pan into a larger baking pan and pour enough boiling water in baking pan to come ½ inch up sides of cake. bake until top is firm and toothpick inserted in center come out with a few moist crumbs attached, about 1 hour. remove from water and cool completely. transfer to platter; release pan sides. serve with whipped cream. (a few choice raspberries wouldn\u0092t be totally out of place here either.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"pre heat your oven to 350 degrees c. grease and flour a block cake tin. put all ingredients except butter or butter substitue into an electric mixing bowl. then add the soften butter or butter substitue. beat all the ingredients well for 4 minutes. this will be a rather soft cake mixture. bake in a good moderate oven, 350 degrees c. on the middle shelf of your oven for 1 hour or until the cake starts to come away from the sides of the cake tin. do not over cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"combine butter, water, vegetable oil and 2 squares chocolate in saucepan. heat over medium heat until chocolate is melted. mix remaining ingredients in large bowl. add chocolate mixture and mix well. pour into a 9x13 pan and bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean. the frosting is prepared as follows: combine butter, chocolate and milk in saucepan. heat until chocolate is melted and bubbles form around the edge. remove from heat and mix with powdered sugar, vanilla and pecans. beat with an electric mixer until smooth and creamy. spread over warm cake in pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"making the cake: preheat oven to 350 degrees. grease a 9-inch round cake pan. in a saucepan, combine corn syrup and butter; bring to a boil. stir in chocolate morsels. remove from heat. in a medium bowl, combine sugar, eggs, and vanilla, stir into chocolate mixture. in another bowl, combine flour and nuts; add to chocolate mixture. pour batter into prepared pan; smooth top. bake cake until a toothpick inserted in center comes out clean, about 30 minutes. transfer pan to a wire rack and cool for 10 minutes. turn cake onto rack and cool completely. making the glaze: in a saucepan, melt chocolate, corn syrup and butter over low heat; stir in cream. pour glaze over cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"preheat oven to 425 degrees. butter 4 (3\/4 cup) custard cups or souffle dishes and place on a baking sheet. microwave chocolate and 1\/2 cup butter in large microwavable bowl on high 1 minute or until butter is melted. stir with wire whisk until chocolate is completely melted. stir in sugar until well blended. whisk in eggs and egg yolks. stir in flour. divide batter between prepared custard cups. bake 13 to 14 minutes or until sides are firm but centers are soft. let stand 1 minute. carefully run small knife around cakes to loosen. invert cakes onto dessert dishes. sprinkle with additional powdered sugar. top with 1 tbsp of whipped topping and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"melt the chocolate in a saucepan over low heat, or in the microwave. when the chocolate has melted, add the corn starch and stir well. be careful with the cornstarch, if you add too much you will get pudding! in another saucepan bring milk to a boil and pour in the chocolate mixture. bring back to a boil for 2 minutes to make it thicken. pour into cups. serve it with whipping cream. tip: the better the quality of the chocolate you use, the better your hot chocolate will taste. you can use white, milk or dark chocolate for this recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"mix dry ingredients. beat egg yolks. add milk blend into the flour mixture. add butter and vanilla, beat well. beat whites until stiff, fold into the cake. pour about 1\/4 cup of the batter into a lightly oiled medium hot waffle iron. bake 3-4 minutes. serve with ice cream and chocolate sauce. makes 13 waffle cakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"cream butter and sugar, then add eggs one at a time. add cocoa, jam and vanilla, mix. sift flour, add flour and milk alternately, starting and finishing with flour. bake 35mins 200degc (400deff) \u2013 lower for fan forced 180degc (350degf). chocolate icing: butter, icing sugar, cocoa, hot water. mix icing sugar, cocoa and butter together until smooth; add a little hot water, a little at a time, continue beating - this takes away the sugary taste and makes it smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"preheat oven to 180°c. grease a deepish normal sized cake tin (square or round is fine). place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. set aside to cool. use electric beaters to beat the butter, sugar and vanilla until pale and creamy. add eggs one at a time, beat well after each. beat in cocoa mixture on a low speed. use a large metal spoon to fold in the flour, then the milk. spoon mixture into prepared tin and smooth the surface. bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!). leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"in a cup, stir together the milk, drinking chocolate and strawberry milk mix. add the chocolate squares, marshmallows and gummy candies to the drink. heat in the microwave on medium or medium-low power until the chocolate, marshmallows and candies have melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"melt candy and syrup, until smooth, add vanilla and cool. cream butter and sugar, add eggs and chocolate. mix baking soda and flour together and add alternately with the buttermilk. add nuts. pour into prepared large bundt pan. bake at 350°f for 1 1\/2 hours. toothpick comes out clean, its done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"preheat oven to 160c. grease and flour a deep 20cm round cake tin (or 24-36 cup cake tins), set aside. combine butter, chocolate, sugar, water, liqueur and coffee in a medium saucepan, stir over low heat until chocolate melts. transfer to a large bowl. sift in the flours and cocoa powder. stir in the eggs, one at a time. pour into pan, bake at 160c for 1 1\/2 hours. stand for 30 minutes and transfer onto wire racks until cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"melt butter and chocolate to cream. the best technique is bain marie. separate whites and yolks of the 5 eggs. add the sugar to the yolks and beat with an electric mixer until it becomes white (about 5 min). then add the melted butter and chocolate, plus the flour stirring gently with a spoon. add a little bit of salt to the whites and beat with the electric mixer around 3 minute add the whipped whites to the other mixture, stirring gently. put the preparation in a cake tin. bake in oven at 180°f for 20-25 minutes (though in my oven it usually takes at least 30 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"flour 2 round cake pans - set aside ~ preheat oven to 375. 2 cubes of butter, 4 tbs cocoa, 1 cup of water: bring to a boil. while cooling use another bowl mix together the following ingredients: 2 cups sugar, 1 tsp soda, dash of salt, 2 cups of flour, 1 tsp of cinnamin, add dry ingredients to hot mixture above. then add 1 tsp of vanilla, 1\/2 cup of sour milk (1\/2 c mil, 1 tbs vinegar), 2 eggs. beat together until well mixed. fill the cake pans equally with the batter and bake for 40 minutes (test). remove from oven and turn pans over on a cake rack. remove wax paper. when cooled frost cake with chocolate frosting recipe of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts.","target":"combine sugar, cocoa powder (i use toll house brand), and cinnamon in a small pan and mix together with a small whisk or spoon. add 3\/4 cup of milk to dry ingredients and mix. the cocoa powder will be rejecting the milk at this time. this is completely normal. boil mixture on medium-high heat until the sugar is dissolved. you will notice that the cocoa has now become one with the milk. add remaining milk (1 cup) to the pan and lower the heat to low. depending on how sweet you want your hot chocolate to be, you may want to add more milk. pour into a cup, add some marshmallows (if you'd like), and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil coffee. switch off the heat and stir in the marshmallows until melted. chill for an hour. whip cream. when coffee mixture is well chilled, beat with an electric beater for 2 minutes. add the cream and contiune beating until well blended. fold in the bananas. divide the mixture in half and pour it into the pie shells. serve chilled.","target":"do cream. in a pan, mix cornstarch, sugar and milk. cook over low heat until cornstarch and sugar are dissolved. in a bowl, mix egg yolks and half of milk mixture. pour egg-milk mixture back into the pan. stir. add vanilla and butter. simmer on low heat until thick. add bananas. cook for 3-5 minutes. layer. in a 6x6 pan, layer grahams. pour 1\/2 of mixture. spread evenly. do one more layer alternating grahams and mixture. whip cream. put chilled all-purpose cream in a bowl and whip till stiff and doubled in volume. chill and top with whipped cream. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender, scoop out ice cream. heat hot fudge in a microwave-safe bowl, covered, for 20-35 sec. pour hot fudge, milk, and mix in blender. make as chunky or as smooth as you want. now you have two options. you could pour and serve cold, or, heat it in the microwave for 45-60 seconds . either way is delicious!","target":"preheat oven to 400 degrees f. butter a 2 quart souffle dish or 6 8 ounce ramekins. sprinkle with about 1\/4 cup sugar. combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. whisk egg yolks into chocolate. beat egg whites until frothy. gradually add 1\/4 cup sugar and continue beating until soft peaks form. stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate. spoon into prepared dish(es) so they are about 3\/4 full. bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. once souffle has risen, remove from oven and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"mash potatoes with egg yolks, butter and ginger. whisk egg whites until stiff and fold into mixture. grease spring form ring tin and spoon in mixture. combine all topping ingredients. sprinkle over potato mixture and bake in preheated oven at 180°c for 20 minutes. delicious as a side serve with roasts and grills."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (i use a hand mixer.). turn into pie shell. bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes. cool on rack; refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat oven to 350 degrees. mash sweet potatoes. stir in sugar, 1\/2 cup melted butter, eggs, vanilla and milk until smooth. pour into 9 x 13 inch baking dish and spread evenly. for topping: in a separate bowl, combine 1\/3 cup melted butter. brown sugar and flour. stir in pecans. spread topping evenly over potatoes. bake in preheated oven for 25 minutes until top is golden and potatoes are hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"in a large bowl, mash sweet potatoes with butter and salt. hand roll into balls about 3 inches in diameter. roll the balls in the crushed cornflakes to coat them. place balls into lightly greased 13\" x 9\" baking pan. pour syrup evenly over tops. bake at 325 for about 25 minutes. place a marshmallow on top of each and continue to bake for an additional 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"add butter to hot potatoes. mash potatoes till smooth. add sugar; stir till well mixed. add eggs, one at a time. beat into mixture well, until all eggs have been added. stir in milk, vanilla and spices. pour into buttered 2 quart casserole. bake at 375 degrees for 30 minutes. top with marshmallows and bake till brown for 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"mix all ingredients together, except marshmallows. put in a 1 ½-qt baking dish, sprayed with cooking spray. bake in 350 degree oven for 25 minutes. put marshmallows on top and continue to bake until slightly brown. cooking time is approximate; it depends on the size of your sweet potatoes, since they have to be cooked before you can mash them. :-)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat oven 400°f. mix first 3 ingredients, spread in the bottom of a 9\/13 inch cake pan. this will be a crust so you will have to press it a little. bake until golden brown. let cool. whip next 5 ingredients and spread over the crust. whip the cream cheese and powder sugar together and fold in the cool whip. put this over the sweet potatoes. put in the refrigerator, and chill a few hours. cut with a knife into 2 inch squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat oven to 350°f. beat cream cheese, sweet potatoes, 1\/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. spoon into 1-1\/2-quart casserole dish; top with apples and cranberries. mix flour, oats and remaining 1\/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. stir in pecans. sprinkle over fruit mixture. bake 35 to 40 minutes or until heated through. kraft kitchens tips great substitute prepare as directed, using philadelphia neufchatel cheese, 1\/3 less fat than cream cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat oven to 350°f. grease and flour 2 loaf pans. mix all dry ingredients in a bowl; set aside. mix sweet potatoes, eggs, oil, milk, nuts, and raisins. combine mixtures and blend thoroughly. pour into pans. bake 1-hour and 10 minutes or until toothpick comes out clean. cool on wire rack 15 minute remove from pans and finish cooling. wrap in cellophane and keep in cool place overnight, will slice much better."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"mash the potatoes and mix in the other pie ingredients. put in a greased casserole dish as close to 5x7x3 as you have. mix together the topping ingredients except the marshmallows and top the pie. bake at 350 degrees for 25 minutes. take it out and top it with marshmallows and cook it for another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"individually wrap the sweet potatos in foil and bake at 450 for 1 hour. cool and peel off skin. mash potatos with a potato masher or ricer in a bowl. preheat oven to 325 degrees. mix all ingredients together except for cream. beat with an electric mixer until smooth. add cream and mix well. mix topping ingredients together in a bowl or small bag. pour into greased baking dish ( 1 1\/2 quarts). add topping. bake for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat oven to 350°f beat cream cheese, sweet potatoes, 1\/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. spoon into 1-1\/2-quart casserole dish; top with apples and cranberries. mix flour, cereal and remaining 1\/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. stir in pecans. sprinkle over fruit mixture. bake 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"potatoes: mash sweet potatoes until creamy. melt butter and add it along with all other ingredients and mix well. spread in a 9x13\" well-buttered pan. topping: mix melted butter with brown sugar, flour and chopped nuts. mix with fork. spread evenly over sweet potato mixture. bake at 400 degrees for 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"mix mashed sweet potatoes in a mixing bowl with egg. stir in the flour and add the baking powder. add up to 1\/4 cup of milk while stirring. stir in 1 tbsp melted butter. the mixture should have the consistency of thick, lumpy sauce like an \"instant\" pancake mix. add more milk, if desired, for a thinner consistency. place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1\/2 tsp butter. preheat skillet before cooking pancakes. spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes). using a spatula, flip the pancakes and cook another 2 minutes. remove pancakes from the skillet and keep warm on a covered plate in the oven. freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"rinse and clean sweet potato, making 6-8 deep holes in it with a fork. cook in the microwave on high for 12-14 minutes, turning the potato upside down in the middle of the cooking process. open the potato with a knife and add butter. return potato to the microwave and cook one more minute at 80% of power. add sugar and pecans. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"prepare at least 24 hours in advance of serving. preheat the oven to 400 degrees and butter a 9 x 12 baking dish. layer the slices of potatoes in the pan. begin and end with sweet potatoes. five to eight layers depending on how thin the potatoes are sliced. in a sauce pan, combine the cream, syrup and brown sugar. bring to a boil and stir constantly. remove the mixture from the heat and pour over the layered potatoes. cover with foil and bake for 40 minutes. let cool and cut into 2 x 2 inch squares while still in the pan. refrigerate for 24 to 48 hours. if you don't, it won't set properly and will be \"soupy\". before serving cover and microwave on a safe plate or serving platter. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat the oven to 350 degrees f. in a bowl beat together sweet potatoes, yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. pour this batter into the pie shell and place onto a sheet pan. sprinkle pecans on top and drizzle with maple syrup. bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. remove from oven and cool. keep refrigerated after cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"wash and bake sweet potatoes. cool and peel sweet potatoes. mix together all ingredients until smooth. divide batter and pour equally into each pie shell. you can place as many pecan halves on top of each pie as you would like. bake at 375f for 35 to 45 minutes or until knife inserted into center of pie comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"in a bowl, combine sugar, flour, milk, egg and vanilla. stir in the sweet potatoes. pour into pie shell. cover edges of pastry loosely with foil. bake at 375 degrees for 45 minutes. remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving.","target":"preheat oven to 375°f bake yams on an oven rack for 45. minutes, or until soft. (ten minutes in the microwave before. putting in to bake in oven speeds this up considerably.) halve. and scoop out pulp. mash pulp, then add eggs, sugar, butter,. cream, bourbon, and vanilla. electric mixer works best. stir. well to combine. pour into buttered 9 x 13 inch casserole. sprinkle with topping. to prepare topping: combine all ingredients and sprinkle over. yams. decorate top with whole pecans, if desired. bake. casserole, uncovered, in a 350f (325f for glass) oven for 40. minutes, or until heated through and top is lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream shortening and sugar. add eggs and vanilla. add dry ingredients, then nuts,and currants. roll into two rolls in waxed paper. chill slice 1\/4 \" thick. place on ungreased cookie sheets. bake at 350 for about 10 minutes. let cool a minute on the sheet. i let them brown a bit as i like crisp cookies.","target":"heat oven to 350°f. cream together brown sugar, shortening, and granulated sugar; add water, eggs, and vanilla: beat well. add combined oats, flour, salt, and baking soda: mix well. drop dough by rounded teaspoonfuls onto ungreased cookie sheets. bake 11-13 minutes until edges are golden brown. remove to wire rack; cool completely. store tightly covered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease and flour 9x13 pan. combine sugar, eggs, oil ,and vanilla in bowl. blend using a spoon. stir in dry ingregients. mix well. add carrots, pineapple,coconut and nuts. pour into pan bake until center comes out clean, around 50 minutes. ice if desired.","target":"grease and flour a 9 inch square cake pan. preheat oven to about 180 degrees celsius. beat the egg yolks into the sugar thoroughly. add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. mix well. beat egg whites until stiff and fold into the cake mixture with a large spoon. pour the batter into the pan. bake until the cake tests clean and the top has a nice golden colour. in a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease and flour 9x13 pan. combine sugar, eggs, oil ,and vanilla in bowl. blend using a spoon. stir in dry ingregients. mix well. add carrots, pineapple,coconut and nuts. pour into pan bake until center comes out clean, around 50 minutes. ice if desired.","target":"preheat oven to 350. in a large mixing bowl, combine sugars with oil and eggs. mix well. add flour, baking soda, baking powder and cinnamon. mix well. fold in carrots, walnuts, raisins and pineapple. pour into a 13 x 19 greased and floured baking pan. bake for 45 minutes to 1 hour. for topping: in a bowl, cream together butter and cream cheese. add sugar and vanilla. mix until smooth. when cake is cool, frost with mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease and flour 9x13 pan. combine sugar, eggs, oil ,and vanilla in bowl. blend using a spoon. stir in dry ingregients. mix well. add carrots, pineapple,coconut and nuts. pour into pan bake until center comes out clean, around 50 minutes. ice if desired.","target":"heat the oven to 300 degrees f. line a 10\" springform pan with parchment paper. sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar. beat the eggs with the oil and citrus zests. stir in the carrots and fold everything into the flour mixture. fold in the walnuts and pineapple. spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean. cool. for the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown chicken in olive oil with garlic. then brown onion. add curry, chicken bouillon and tomato paste; stir well. add chicken and green beans. simmer over low heat for 30-45 minutes, stirring occasionally. make cous cous according to package directions only add a chicken bouillon cube to the cooking water. serve chicken curry over cous cous.","target":"cut chicken breast into cubes and brown in pan with oil. place spinach in a microwave proof bowl, cover and heat for 3 minutes. spinach should now be defrosted. dice onion. slice mushrooms. place spinach, onion and mushrooms in pan with chicken and heat through until these are soft. add curry paste and stir through add evaporated milk and cream and allow to simmer for approximately 5 minutes. combine cornflour and water and then add to pan to help thicken up the gravy. grease pie dish with baking spray and place 1 sheet of pastry into dish. pour in the pie filling and then cover with the remaining pastry sheet. baste top of pastry with egg white to assist in browning. place in oven at 180 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown chicken in olive oil with garlic. then brown onion. add curry, chicken bouillon and tomato paste; stir well. add chicken and green beans. simmer over low heat for 30-45 minutes, stirring occasionally. make cous cous according to package directions only add a chicken bouillon cube to the cooking water. serve chicken curry over cous cous.","target":"put the pasta in boiling water and cook for the minutes it requires (10 to 12 usually). heat oil in a skillet, when hot put in the garlic. after the garlic is starting to brown, add chicken and curry, stir. after the chicken is cooked, add heavy cream. when the pasta is ready, strain, place in bowl. add the chicken mix to the pasta. stir and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all above ingredients, except gravy. shape into round balls and cook until browned. remove meat and stir into the fat, the flour ,paprika,salt and pepper. stir in the boiling water and canned milk. return meat balls to pan and cook 20 more minutes. serve over rice or noodles.","target":"mix the meat, seasonings, egg and onion. wet the bread with water before adding it to meat. mush it all together and form little meat balls. heat oil in frying pan and add meatballs. don't move them to much or they will break. when brown on both sides, take out. brown flour in same frying pan. add water and canned milk to make gravy. simmer for 20 minutes. in another pan while the balls are simmering. make the egg noodles according to package directions; drain and add butter. and 1\/2 the sour cream. add 1\/2 the 8 oz pkg of sour cream to the meatballs at very end. serve over warm buttered sour creamed egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir milk gradually into egg yolks. add sugar and salt; cook in the top of a double boiler until mixture coats the spoon. chill thoroughly. whip cream to very soft peaks (it won't quite hold its shape). add pralines, vanilla and whipped cream. freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).","target":"put pecans and 3 tablespoons butter in microwave safe dish. cook on high for ten minutes, stirring twice. put rest of butter in separate microwave safe dish. heat until melted. whisk in brown sugar, and flour, and syrup til blended. cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan\/butter mixture. let stand 2 minutes. pour into hot jars and seal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a skillet saute the onions and garlic in a little butter or oil until translucent. add ground beef and brown. while the beef is browning boil the water for the elbow macaroni and make that to package directions. when the ground beef is done, drain any fat and return to the skillet. add the campbell's tomato soup and heat through. do not add water! when the pasta is done, drain it and then mix the soup\/meat mixture together. add black pepper and salt to taste. add a salad and garlic bread and you have a meal fit for a king!","target":"brown ground beef; drain and set aside. heat olive oil over medium-high heat. stir in mushrooms, green peppers, onion, paprika, salt, sugar, pepper and garlic salt. add diced tomatoes, tomato soup, cooked macaroni, and ground beef. add a little water if needed. sometimes the diced tomatoes don\u2019t have enough juice. cook 5 minutes on medium heat, then reduce heat and simmer for 20 minutes. stir often."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a skillet saute the onions and garlic in a little butter or oil until translucent. add ground beef and brown. while the beef is browning boil the water for the elbow macaroni and make that to package directions. when the ground beef is done, drain any fat and return to the skillet. add the campbell's tomato soup and heat through. do not add water! when the pasta is done, drain it and then mix the soup\/meat mixture together. add black pepper and salt to taste. add a salad and garlic bread and you have a meal fit for a king!","target":"brown the ground beef in a coverable coverable pot or pan. add onion and garlic and cook down until onion is translucent. add wine and simmer down until evaporated. add all the other ingredients (rice, pasta sauce, and broth), cover and simmer\/covered for about 25 minutes or until rice is cooked. more broth can be added if necessary. if halving recipe--i suggest 3\/4 cup of wine, 1 full cup of rice and a generous 1 cup of broth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a skillet saute the onions and garlic in a little butter or oil until translucent. add ground beef and brown. while the beef is browning boil the water for the elbow macaroni and make that to package directions. when the ground beef is done, drain any fat and return to the skillet. add the campbell's tomato soup and heat through. do not add water! when the pasta is done, drain it and then mix the soup\/meat mixture together. add black pepper and salt to taste. add a salad and garlic bread and you have a meal fit for a king!","target":"put water on to boil for macaroni. start to brown meat. cut veg's and add to meat as it cooks. when water boils, add macaroni and cook according to box directions. add tomatoes and tomato paste to meat mixture when all brown. add cooked\/drained macaroni. add salt and pepper and butter to taste on plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a skillet saute the onions and garlic in a little butter or oil until translucent. add ground beef and brown. while the beef is browning boil the water for the elbow macaroni and make that to package directions. when the ground beef is done, drain any fat and return to the skillet. add the campbell's tomato soup and heat through. do not add water! when the pasta is done, drain it and then mix the soup\/meat mixture together. add black pepper and salt to taste. add a salad and garlic bread and you have a meal fit for a king!","target":"combine all ingredients, except cornstarch, water, salt and pepper, and noodles, in slow cooker; cover and cook on low 6-8 hours. turn heat to high and cook 10 minutes; stir in cornstarch and water, stir 2-3 minutes. season to taste with salt and pepper; serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat oven to 350ºf degrees. place all ingredients together in a large bowl. knead together with your hands to form dough. make small walnut size balls by rolling dough between your palms. place balls 1 inch apart on an ungreased cookie sheet. dip a fork in water and flatten each ball in a criss-cross fashion (once up and down and once across). bake at 350ºf for 15 to 20 minutes until golden, watch the first batch carefully so you can judge cooking time for your oven so as not to burn the bottoms. remove to plate with a spatula to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"cream butter and sugar. mix in flour and salt completely, then the oatmeal. press 1\/2 the dough into a greased pyrex dish. place the apples over dough and sprinkle with raisins and spices. boil the syrup ingredients together for 5 minutes. pour syrup over apples. cover apple mixture with remaining dough. bake at 350f for 55 minutes. serve with whipped cream if so desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat oven to 180-190° celsius. melt butter in saucepan. toss in oats to toast gently about 9 minutes. beat egg, sugar and syrup till foamy. beat in milk and vanilla. add flour, raisins and baking powder to cooled oats. mix well. combine dry ingredients with egg mixture and blend well. drop good sized balls onto baking sheet. bake for about 15 minutes. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat oven to 300 degrees. combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl. in a small saucepan, melt butter and add honey. once it starts to simmer, remove from heat and quickly stir in extract. mix well, and pour over dry mixture. mix to coat thoroughly, and place on a greased cookie sheet. place into the oven and bake for 20-25 minutes, until done. allow to cool completely, break into large pieces and store in an airtight container. *note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat oven to 350°. line baking sheet with parchment paper or non-stick spray. place first 3 ingredients in a mixing bowl and beat on medium speed until creamy. add the beaten egg and vanilla. beat until mixture is well blended. place flour, baking soda and cinnamon (if using) in a small bowl and whisk to blend. add this dry mixture to butter mixture a little at a time and stir well. stir in oats, raisins and nuts. drop by spoonfuls onto prepared cookie sheet. bake until brown - about 15 minutes. alternative: for thin, crisp cookies, omit sour cream and reduce the flour to 1\/4 cup plus 2 tablespoons. bake 17 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat the oven to 350 degrees f. pour boiling water over the oats and let stand for 10 minutes. in another bowl, blend the butter and sugars together, add the vanilla, eggs and dry ingredients. mix in the oats and bake for 35 minutes. for the topping: mix together and spread over cake. set under the broiler for a minute or two - or just until the top bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"heat oven to 350 degrees. line baking sheets with silpats; set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. add eggs; mix on high speed to combine. mix in vanilla; set aside. combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. stir to combine. add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. remove bowl from mixer, and stir in dried fruits and nuts. using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. bake until golden and just set, about 18 minutes. transfer sheets to wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"adjust rack to lower third of oven and preheat oven to 350 degrees . line cookie sheets with aluminum foil. melt butter with sugar and honey, blending well. pour into a bowl and stir in the flour, zest, cinnamon, and oats. drop batter by measuring teaspoonfuls about 2 inches apart onto baking sheets. bake for 8 to 10 minutes, or until bubbly and brown. place baking sheets onto racks to cool. remove cookies when almost completely cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"cream shortening and sugar. dissolve baking soda in 1 1\/2 tbsp hot water. mix with shortening, eggs, and milk. sift flour and cinnamon together and add to creamed ingredients. add oatmeal, vanilla, raisins, and nuts. drop on creased cookie sheet and bake for 10 minutes at 400 degrees.24."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat oven to 350 degrees. lightly grease cookie sheet. combine flour, baking powder, salt, cinnamon, and ginger in a mixing bowl. add in brown sugar, quick oats, and any optional ingredients desired. stir together in small mixing bowl the egg, oil and milk. add egg mixture to dry ingredients. stir well, adding 1-2 teaspoons of milk if needed. drop by rounded teaspoonful on baking sheet. bake for 8-11 minutes until just brown around edges. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"cook the dates in sugar and water, until tender. cool before using. blend shortening and sugar, and then add remaining ingredients. roll out thin on a floured surface, cutting into circles. place filling on bottom circle, top with a second circle, and seal edges. bake until brown at 350 degrees - about 10 minutes, depending on the size of your circles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"preheat oven to 350 degrees f (175 degrees c). in a medium bowl, cream butter and sugar until fluffy. stir in the egg and vanilla, mix well, then stir in the shredded zucchini. sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. finally, stir in the oats, and chocolate chips. drop dough from a teaspoon onto an unprepared cookie sheet. leave at least 2 inches between cookies. bake for 10 to 12 minutes in the preheated oven. the cookies will stay soft and moist because of the zucchini."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. add egg and vanilla extract. beat until light and fluffy. add flour, soda, salt and oats. mix well. stir in raisins, dates, and chopped nuts. drop by heaping teaspoons onto ungreased cookie sheets. bake in preheated 325f degrees convection oven for 12-15 minutes or bake in preheated 350f degrees radiant bake oven for 12-15 minutes , or until light golden brown. repeat with remaining dough. cool on wire racks.","target":"(cream together the softened butter, shortening, brown sugar, and sugar until light and fluffy). (add the molasses, eggs, and vanilla and beat well). (sift together the flour, baking soda, salt, cinnamon, and mace and add to mixture and beat till blended well). (stir in the oatmeal, nuts and dried fruit). (drop by spoonful on parchment paper lined cookie sheets and flatten slightly). (bake at 350 degrees for 8-12 minutes). (cool on pan for 1 minute and then move to wire rack)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large skillet, brown ground beef. cook, stirring, until it crumbles. drain and set aside. add to skillet sliced mushrooms and onion slices. cook over medium heat for about 5 minutes, or until just tender. add meat, sour cream, and soup. cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally. season to taste with garlic salt, salt, and pepper. serve immediately or hot cooked egg noodles.","target":"bring water, butter and milk to boil using medium-high heat. add egg noodles. cook until noodles are desired texture. take noodles off of heat, salt and pepper to taste. brown hamburger in skillet. add gravy to hamburger. serve noodles and beef separately or mix noodles into hamburger mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: squeeze the lemon over the chicken and sprinkle with the salt and pepper; coat with flour. in a large skillet, melt three tbsp. of the butter, add the mushrooms and cook until wilted. remove mushrooms from skillet and set aside. to skillet, add remaining butter and olive oil. add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes). add mushrooms and wine. cover and simmer 5-10 minutes until chicken is tender.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour and salt and pepper and dredge chicken in mixture. brown chicken in olive oil on medium heat until golden. remove chicken to a plate. in same pan, add garlic and onion. stir until they start to wilt, then add mushrooms. deglaze pan with wine, then add broth, tomatoes, bay leaves and pepper. stir to combine well, then return chicken to pan. bring to a boil, cover, lower heat and simmer for 30 minutes, basting occasionally with sauce in pan. remove cover, add tomato paste, olives and parsley and simmer for 5 more minutes.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and core apples. slice thinly. peel and thinly slice onions. in crockpot or 3 quart casserole dish, mix onions and apples with curry powder and salt. lay chicken pieces on onion and apple mixture. sprinkle with paprika. cook in crockpot on high for 6 hours or bake uncovered at 400 degrees for 45 minutes.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a shallow dish, mix flour, salt and pepper; set aside; heat a skillet over medium-high heat until very hot; butterfly each chicken breast; dredge lightly in flour and set aside. add oil to skillet and when hot, saute chicken until lightly browned and cooked through, about 3 minutes on each side; set aside and keep warm. add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated. carefully add wine to skillet and stir, scraping browned bits up; add garlic, lemon juice, butter and 2 tsp parsley; cook until reduced and slightly thickened, about 2 minutes; adjust seasoning and pour over chicken; sprinkle with remaining parsley and serve immediately.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil chicken approx 25 minutes until fully cooked. cool and debone meat. reserve broth. de-seed chiles-- in a small pan add chiles with enough water to cover and boil until tender. remove chiles from water and placed in blender with garlic and a small amount of chicken broth. puree this mixture. in a pot add puree, 2 cups of chicken broth and the deboned chicken meat. bring to a simmer. taste and add salt to your own liking. if needed, thicken mixture with corn starch mixed with about 1 cup of water. use only enough of this miture to get desire consistency of mole. simmer for about 10-15 mins. serve over spanish rice.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the garlic, oregano, 1\/4 cup fresh parsley, salt and pepper to taste, vinegar, olive oil, tomatoes, olives, capers and bay leaves. toss in the chicken breasts, turning to cover, and refrigerate for at least 3 hours. i refrigerate overnight preheat oven to 350 degrees. arrange chicken in a single layer in a baking pan, pouring the marinade evenly over all of them. splash the white wine on top. bake 30 minutes, until just done. do not overcook, or they will be dry! to serve, place a chicken breast on plate, and spoon some of the sauce with tomatoes, olives and capers on top. sprinkle with a little more fresh parsley.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onions in vegetable oil until golden or about 20 minutes. add garlic, garam masala,curry, coriander, turmeric and cayenne pepper and saute for 1 minute. mix canned tomatoes, salt and yogurt in blender or food processor and add to pan. saute chicken until almost done. add coconut milk, cilantro, green onion and lime juice and heat through. add all other ingredients. serve over rice. good with avocado and cashews.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix flour with salt and pepper. dredge chicken breasts in egg, then add to flour mixture. heat butter and oil in pan over medium-medium high heat. saute' chicken breasts a few minutes on each side. do not cook all the way through. take out chicken, add garlic and saute for 30 seconds. then add the mushrooms and saute' until brown. add marsala wine and deglaze the pan. add beef broth and simmer for approximately 15 minutes. add chicken back into th pan, cover and simmer for about 10 minutes, or until chicken is cooked through. serve with either rice or egg noodles.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in skillet. place chicken breasts in skillet and brown for about 15 minutes, turning occasionally. stir in 2 cups water, soup mix and dill into skillet and bring to a boil. reduce heat, cover and simmer, stirring occasionallyl for 25-30 minutes until chicken is tender. remove chicken to a plate. add sour cream to skillet and stir until creamy. place chicken over hot brown rice (prepared according to directions) and spoon sour cream sauce over chicken before serving.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse chicken and pat dry. season with salt and pepper. in a large frying pan, melt butter with oil over medium heat. add chicken, in batches if necessary, and cook 5 minutes, turning, until lightly browned on all sides. remove chicken and set aside. drain off almost all fat. add onion to pan and cook over medium heat 2 minutes, or until softened. return chicken to pan, along with the marsala and the stock. bring to a boil, reduce heat to low,cover and simmer 25 -30 minutes, or until chicken is fork tender. season with additional salt and fresh pepper.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, salt, pepper and oregano and set aside. begin to heat butter in skillet over medium heat. dredge chicken breasts in flour and brown on both sides (2-4 minutes per side). remove chicken from skillet and keep warm. throw mushrooms into the same skillet and saute. deglaze pan with marsala wine. return chicken to skillet and simmer about 4 minutes. **variations: can add some cream while adding the marsala for a richer dish. or, can top with mozzarella and place under broiler or cover with lid until cheese melts. if you put under broiler, maker sure your pan is stove-top to oven safe.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: flatten each chicken breast half to 1\/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. mix four, salt and pepper. coat chicken with flour mixture; shake off excess flour. heat oil in 10-inch skillet over medium-high heat. cook garlic and parsley in oil for 5 minutes, stirring frequently. add chicken to skillet. cook, turning once, until brown. add mushrooms and wine. cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cream cheese, soup, onion, worcestershire, salt, and mayonnaise in double boiler over low heat. stir till mixture is smooth. remove from heat. add gelatin, which has been softened in the 1\/4 cup water. stir till blended. add chicken and celery, mix well. pour into mold. chill in refrigerator till set. un-mold and serve on a bed of lettuce.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts until about 1\/4\" even thickness. combine flour, salt, pepper and oregano. dredge chicken in flour mixture and shake off the excess. add oil to the pan and sauté chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. turn breasts over to second side to cook, add mushrooms to pan, cook until browned. add marsala, cover and simmer for about ten minutes.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, salt and pepper. dredge chicken in flour mixture. place oil in skillet over medium heat. brown chicken. add garlic, beef broth, mushrooms, tomato sauce and crushed tomatoes. bring to a simmer, cover and cook 30-40 minutes until chicken is tender.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse chicken and pat dry with a paper towel. soak chicken breasts in the eggs for at least 1 hour. drain and roll in the breadcrumbs to coat. preheat oven to 350°f. in a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. combine the mushrooms, lemon juice, wine, and broth in a medium bowl. pour mixture over the chicken and top with slices of cheese. cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. melt the butter in a large skiller and fry onion on medium heat until transparent. be careful not to burn the butter. sprinkle in the cinnamon, turmeric, coriander and cayenne and fry another minute, then add the bite-size chicken pieces. fry until chicken browned on all sides - about 5 minutes. 2. while chicken is frying, put coconut, garlic, ginger into a blender or food processor with 1\/4 cup water and process into a paste. pour this over the chicken and fry another couple of minutes. 3. add crushed tomatoes and tomato paste, stir and cook another 15 minutes. 4. remove from heat, stir in cream, season to taste. pour over hot cooked rice or serve with bread.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pound chicken breasts between two sheets of wax paper until 1\/4\" thick. place flour and salt in a large zip top bag and shake to mix well. add chicken breasts and shake to coat. melt butter in a large skillet over medium heat being careful not to burn it. when butter is melted, add chicken and brown lightly on both sides, about 5 minutes each side. add marsala wine and simmer for about five minutes.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. bring the mixture to a boil and simmer, covered, for 20 minutes. add the soy sauce and simmer the mixture, covered, for 20 minutes. use tongs to transfer the chicken to a plate. pat the chicken dry and set aside. boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. remove the bay leaves, skim the fat from the surface and let the sauce cool. in a large skillet, heat the oil over high heat until it is hot, but not smoking. saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. transfer the chicken to a rimmed platter. pour the heated sauce over it and serve the chicken with the rice.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: salt and pepper chicken. dredge chicken in flour. melt butter in saucepan. sautee chicken in butter 1 minute on each side (should remain pink on inside). remove chicken from pan, reduce heat to medium high. add onions to remaining butter and saute until just soft. add garlic to onions and saute 1 minute. add marsala and chicken stock and sautee 5 minutes. add mushrooms, rosemary and basil and sautee 2 minutes stirring frequently. add chicken back to pan toss to coat in sauce and cover and reduce heat to a simmer, cook 30 minutes until chicken is cooked through, stir occasionally to keep from sticking. serve over cooked linguini or rice with salad and french bread.","target":"combine eggs and milk. dips chix breasts in mixture. combine breadcrumbs and paremsan cheese. dip breasts into mixture to coat. let stand 15 minutes. melt butter and olive oil over low-med heat in wide-enough skillet. put breasts in skillet and cook for 3 mintes each side. add marsela wine and cooke breasts 10 minutes each side, covered. add more wine if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1\/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1\/4 hours) or until sauce is bubbly and potatoes are tender.","target":"spray a large, deep loaf pan with non-stick oil spray. layer frozen potatoes and cheese, making three layers, and ending with cheese. pour cream or half and half evenly over all. cover pan with foil and seal well. bake at 375 for 1 hour, removing foil for last 15 minutes. i don't usually add salt before baking as most cheddars are fairly salty. this can be varied by using different cheeses such as swiss, blue, smoked gouda, etc. you can also use plain hash browns if you don't like the onion\/green pepper taste. i've never made this using the low-fat\/non-fat versions of cheese or cream, but i wouldn't recommend subbing them. the glory of this recipe is its decadence."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1\/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1\/4 hours) or until sauce is bubbly and potatoes are tender.","target":"shred the gruyere with the shredding disk of your food processor. peel the potatoes. slice the potatoes using the 2mm slicing disk of your food processor. boil the sliced potatoes for 2 minutes to remove starch and crispness. drain the potatoes and let cool so they can be handled. preheat the oven to 300 degrees. butter a 9x11 casserole dish. arrange the potatoes in layers. between each layer put a little of the gruyere cheese and salt and pepper. repeat until the dish is almost full. top with the remaining gruyere and all the cheddar cheese. pour the heavy cream over the entire surface. bake for 1.5 hours or until the top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1\/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1\/4 hours) or until sauce is bubbly and potatoes are tender.","target":"bake potatoes in either oven or microwave; cool, peel and shred. in a large bowl combine onion, cream cheese, sour cream, butter, and seasonings. mix in shredded potatoes until well combined. take an ice cream scoop and dip out mixture and roll into balls. roll the potato ball in parmesan cheese until well coated and place on a cookie sheet. continue making balls until all mixture is gone. cover and freeze. once frozen, they can be placed in freezer bags and kept frozen. to cook, remove as many as you want and place on a cookie sheet. bake at 350 degrees for 10-12 minutes or until lightly browned. note: you could cook all at once and freeze the leftover portion for a later date and reheat in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1\/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1\/4 hours) or until sauce is bubbly and potatoes are tender.","target":"preheat the oven to 375 degrees. peel and dice the potatoes. *i have a vegetable chopper from williams-sonoma and this step only takes 5 minutes. parboil the potatoes 5 minutes in salty water. either spray a large baking dish with oil or rub it lightly with butter. drain and then toss the potatoes in the baking dish with the butter, thyme, nutmeg, more salt and pepper. mix almost all the cheese (save some for the top) throughout the potatoes and pour the half and half evenly over all. top the dish with the reserved cheese. bake for one hour or until the cheese is nicely melted, bubbling and turning a caramel color."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1\/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1\/4 hours) or until sauce is bubbly and potatoes are tender.","target":"preheat oven to 375 degrees. cut potatoes into thin slices to measure about 4 cups. heat margarine\/butter in a 2 quart saucepan over medium heat. cook onion and garlic in margarine about 2 minutes, stirring occasionally. stir in flour, and pepper. cook, stirring constantly, until bubbly; remove from heat. stir in milk and 1 1\/2 cups of the cheese. add seasonings except paprika. heat to boiling, stirring constantly. boil and stir 1 minute. spread potatoes in ungreased 1 1\/2 quart casserole. (although i sometimes use a 9 x 13). pour cheese sauce over potatoes. bake uncovered 1 hour. mix remaining cheese. sprinkle over potatoes; sprinkle with paprika. bake 15 to 20 minutes longer or until top is brown and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1\/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1\/4 hours) or until sauce is bubbly and potatoes are tender.","target":"preheat an oven to 350 degrees. grease one 9x13 inch baking pan with butter. spread potatoes evenly in the pan. whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. pour cream mixture over the potatoes. cover with foil. bake in the preheated oven for 20 minutes, then remove the foil. continue baking until the potatoes are easily pierced with a fork, about 40 minutes. remove potatoes from the oven and sprinkle cheddar cheese on top. return to oven and bake until the cheese is melted, 5 to 10 minutes. allow to cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"preheat your oven to 350°. coat a baking sheet with melted butter or oil. sift the flour into a large bowl and stir in the oats, the baking powder, and the salt in a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted. add the contents of the pan to the flour mixture and stir to combine. form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading. flatten or \"squish\" the dough balls lightly with a fork. bake for ten minutes or until golden in color. cool on baking sheet before removing from sheet. ---topping---. stir together the powdered sugar, butter, and water until smooth. dip tops of cookies into the topping. allow topping to set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in large bowl of mixer, thoroughly beat the butter, sugar, coffee and cocoa. at low speed, gradually add the flour. with a spoon, work in chopped walnuts. shape into balls, using about 1\/2 tbsp each. place on ungreased cookie sheet. bake at 350° for about 8 minutes. cool. meanwhile, mix milk, 1\/4 tsp instant coffee, butter and confectioners' sugar to make icing. place small amount of icing atop each mocha cookie. top with a piece of walnut, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"preheat oven to 350° place rack in center position cream together butter\/margarine, brown sugar, molasses and apple butter; mix in egg whites. in another bowl, combine flour, baking soda, baking powder, cinnamon, and allspice. with a wooden spoon, mix together dry ingredients with wet ingredients and raisins if using until well combined. drop by rounded tablespoon onto greased cookie sheet, sprinkle with cinnamon sugar. bake at 350° for 20 minutes or until'springy' in the center remove and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"preheat oven to 400 degrees f and grease two cookie sheets thoroughly. put the flour in a food processor. cut the butter into small pieces; add it to the food processor and blend together until the mixture resembles breadcrumbs. add the sugar, egg yolks, and vanilla extract and blend to a smooth dough. wrap and chill for an hour. roll out the mixture on a floured surface, cut out rounds or squares, and place on the cookie sheets. bake for about 6-10 minutes until the pieces turn golden around the edges. transfer the plain or chocolate butter cookie shapes to a wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in large bowl, cream butter with sugar, till light and fluffy -- add egg and vanilla.beat well. gradually add flour, mixing till well combined -- chill dough 30 minutes in refrigerator. mix together powdered sugar, and lemon juice, set icing aside. preheat oven to 375*. pack dough into a cookie press and press out different shapes -- using assorted discs. arrange on greased cookie sheet -- bake 8-10 minutes or light brown. when done, remove from oven and brush with lemon icing -- transfer to racks and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"start by combining a few ingredients. pour sugar into a large bowl. than add the butter and slowly add drops of evaporated milk. stir together slowly until it forms a ball. place in center of wax paper that has been sprinkled with powdered sugar. roll out until it resembles a square. then stir peanut butter until smooth enough to spread. using back of the spoon, scoop out some peanut butter and smooth onto sugar mixture, moving towards the edge. now you should take hold of the end of the wax paper and slowly roll the mixture up until it resembles a jelly roll. place your peanut butter roll onto a plate and freeze for 30 minutes, since this is the best way to slice it. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"combine oats, peanut butter, chopped peanuts and set aside. in saucepan, heat remaining ingredients except vanilla over medium heat, stirring constantly until mixture comes to a rolling boil. pour over dry ingredients and add vanilla. mix well and drop by the large spoonfuls onto a waxed paper sheet. let set and store covered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"melt butter, sugar, peanut butter, and milk in a medium saucepan over medium heat. stir frequently. when mixture comes to a boil add in chocolate and stir until melted. pour over oats and stir until blended. drop by rounded teaspoonfuls onto waxed paper. allow to harden for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"put butter and sugar together in a bowl and beat until light and fluffy. add flour and using your hands, gradually work it until the mixture forms a smooth dough. roll into a sausage shape about 30cm long. pat the sides to form either a square or a triangular log. sprinkle a thick layer of demerara sugar on a piece of baking parchment. press each side of the dough into the sugar to coat it. wrap in cling film and chill in the fridge for 30 minutes until firm. when ready to bake, preheat oven to gas 3. remove dough from cling film and cut into thick slices. place slightly apart on a non-stick baking tray. bake for 20 minutes, until they are just starting to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"pour milk and vanilla extract into a pot and simmer 10 minutes, add the chocolate sauce and mix well. next add the peanut butter and stir until melted. once the cocoa is at desired temperature pour into a warm mug and top with whipped cream, garnish with a drizzling of chocolate sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in medium saucepan combine first four ingredients. melt and remove from heat. whip in 1 tb of peanut butter. pour into graham cracker crust. combine cream cheese, powdered sugar, milk, vanilla, and peanut butter. beat until creamy. fold in cool whip. pour into fudge layered graham cracker crust. sprinkle with heath bites. cool completely and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in a small bowl combine flour and baking powder. in another bowl, cream the butter and add the sugar gradually. beat the eggs until light and add to the butter-sugar mixture, beating well. add the flour and baking powder mixture slowly, blending to make a soft and malleable dough. preheat oven to 375f (190c). to shape each cookie: pull off a piece of dough the size of a walnut and roll it into a short rope. form a circle or spiral with it, and place on an ungreased cookie sheet, leaving some distance between the cookies. brush the tops lightly with beaten egg and bake at 375 for 20 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"preheat oven to 180 degrees celsius. put paper cupcake liners in 6 muffin cups and set the muffin pan aside. mix peanut butter, butter, sugar in a bowl and blend for 1-2 minutes. then add egg and vanilla extract and beat for 2 minutes. add the flour and milk and beat until well blended. spoon batter to the muffin cups. bake for 20 mins or until well risen. turn on to a wire wack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in a mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. beat in sugar. stir in coconut if desired. form rounded tablespoonfuls into egg shapes. place on waxed paper-lined baking sheets. chill for 30 minutes. in a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening. stir until smooth. dip eggs until coated. place on waxed paper to harden. for more decorative eggs, place about 1\/4 cup melted chocolate in a small plastic bag. cut a hole in the corner of the bag. pipe chocolate over tops of eggs. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in a heavy medium size saucepan, combine sugar, milk and syrup. bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up). boil for 3 minutes. stir in peanut butter and vanilla. stir in oats. drop by rounded teaspoons onto waxed paper. cool for 3 to 4 hours, until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"in a large bowl, combine the milk, peanut butter, oil and vanilla, beat until well blended. in a small bowl, combine 1\/4 cup sugar, flour and baking powder; gradually beat into peanut butter mixture until blended. spread evenly into a 1-1\/2-qt. slow cooker coated with cooking spray. in a small bowl, combine the cocoa and remaining sugar; stir in boiling water. pour into slow cooker (do not stir). cover and cook on high for 1-1\/2 to 2 hours or until a toothpick inserted near the center of comes out clean. serve warm with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium mixing bowl beat together peanut butter, butter, brown sugar, 1\/2 cup granulated sugar, egg and vanilla until creamy. blend in flour, soda and salt. cover. refrigerate at least 1 hour. form dough into 24 balls, each about 2-inches in diameter. arrange about 2-inches apart on two cookie sheets. flatten with fork dipped in granulated sugar to form criss-cross pattern. bake in preheated 325°f degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. cool on wire racks.","target":"mix sugar, cocoa, milk and salt in saucepan; boil for one minute. add mashed sweet potato, butter, and vanilla to hot mixture; stir until combined. stir in oats thoroughly and drop by spoonfuls (i use a small cookie scoop) onto waxed paper. cool thoroughly before removing from paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour boiling water over 100% bran and set aside. cream sugar and butter, add eggs and beat til fluffy. add buttermilk and 100% bran mixture (that was set aside). sift flour, soda, salt and add into the batter. fold in the all-bran and any other options. spray muffin pans with vegetable spray. bake 15-20 minutes at 400f degrees. this batter may be stored in the refrigerator in a tightly sealed container up to 6 weeks.","target":"pour the boiling water over the oil and cereal. mix and let cool. add the remaining ingredients and mix well. store in a covered container in refrigerator. when ready to bake, do not stir, just dip out enough for greased muffin tins. bake at 400 degrees f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour boiling water over 100% bran and set aside. cream sugar and butter, add eggs and beat til fluffy. add buttermilk and 100% bran mixture (that was set aside). sift flour, soda, salt and add into the batter. fold in the all-bran and any other options. spray muffin pans with vegetable spray. bake 15-20 minutes at 400f degrees. this batter may be stored in the refrigerator in a tightly sealed container up to 6 weeks.","target":"preheat oven to 400ºf. sift dry ingredients together. beat egg slightly. combine egg, milk, pumpkin, and oil. add wet ingredients to dry mixture all at once and stir until they are combined. batter should be lumpy. fold in raisins. fill greased muffin cups two-thirds full. note: thanks to a recent review by kasha, please note that this recipe does not work well with paper cups as it may stick to them. bake 20 to 25 minutes at 400º degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour boiling water over 100% bran and set aside. cream sugar and butter, add eggs and beat til fluffy. add buttermilk and 100% bran mixture (that was set aside). sift flour, soda, salt and add into the batter. fold in the all-bran and any other options. spray muffin pans with vegetable spray. bake 15-20 minutes at 400f degrees. this batter may be stored in the refrigerator in a tightly sealed container up to 6 weeks.","target":"combine bran cereal, pears, and skim milk. let stand for 5 minutes. mix together flour, sugar, and baking powder. add oil or applesauce and egg or egg substitue to the pear mixture. stir in dry ingredients just until moistened. fill greased muffin tins 3\/4 full. may sprinkle with mixture of cinnamon and sugar before baking. bake at 400 degrees 18 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour boiling water over 100% bran and set aside. cream sugar and butter, add eggs and beat til fluffy. add buttermilk and 100% bran mixture (that was set aside). sift flour, soda, salt and add into the batter. fold in the all-bran and any other options. spray muffin pans with vegetable spray. bake 15-20 minutes at 400f degrees. this batter may be stored in the refrigerator in a tightly sealed container up to 6 weeks.","target":"preheat oven to 375 degrees f. grease 12 muffin cups. beat brown sugar, honey, oil, eggs and buttermilk in a large bowl until smooth. in a small bowl mix together flour, baking powder, salt and bran cereal. add dry ingredient mix to wet ingredients. fold in raisins and pineapple (drained). divide batter evenly among the 12 prepared muffin cups. bake about 20 minutes or until a tooth pick inserted into a muffin comes out clean. let cool 10 minutes before removing muffins from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together butter and sugar. blend in egg. sift together salt, baking powder, and flour. add to mixture. blend vanilla into mixture. chill dough. roll dough to thickness desired, and cut out shapes with a cookie cutter. bake on lightly greased cookie sheet in 400°f preheated oven for 8-10 minutes.","target":"cream sugar, shortening and eggs in large mixing bowl. mix in other ingredients\u2014add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. chill dough for 15 minutes. preheat oven to 350°f. use plenty of flour to roll out dough about 1\/4 in thick; cut with assorted cookie cutters. bake for 10-12 min or until cookies are just lightly brown on bottom. frosting: melt butter in microwave; add milk and vanilla and stir. place powdered sugar in separate containers. add a little milk mixture and stir until frosting reaches desired consistency. use food coloring and assorted sprinkles to frost\/decorate cookies as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together butter and sugar. blend in egg. sift together salt, baking powder, and flour. add to mixture. blend vanilla into mixture. chill dough. roll dough to thickness desired, and cut out shapes with a cookie cutter. bake on lightly greased cookie sheet in 400°f preheated oven for 8-10 minutes.","target":"in a large bowl, cream sugar and shortening together. add salt and eggs and mix well. add vanilla and mix well. add flour, baking soda, baking powder and sour cream and mix well. roll the dough out to 1\/4\" to 3\/8\" thick, and cut cookies out in whatever shape you wish. transfer cookies to a cookie sheet, and bake at 350 degrees f for 10 minutes. sprinkle with sugar. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soak bulgur in water for 1 hour. squeeze bulgur to remove excess water. in a bowl, place bulgur, parsley, onions, tomato, lemon juice, oil and salt. enjoy! ****i use coarse gray sea salt when preparing this recipe and it is not salty. perhaps you may want to cut down on the salt if you use table salt.","target":"place uncooked bulgur in a bowl; pour boiling water over it and let it soak for about one hour (stir occasionally). drain well in a strainer. return bulgur to the bowl and add all other ingredients; mix well. if you like heat, add cayenne powder to taste. i also add more lemon; it's up to your taste. chill for 2 hours or until the bulgur is soft and not crunchy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring one cup of water to a boil. add one cup of bulgar wheat. reduce heat, and simmer 10 to 15 minutes. remove from heat and let stand covered, 5 to 10 minutes, or until slightly tender. bulgar wheat should have some texture to it -- it's not supposed to be mushy. in a big bowl, mix wheat, lemon juice, olive oil, salt and allspice, and let cool. meanwhile, chop your onions, tomatoes, parsley and mint. add these plus the garbanzo beans to the wheat mixture and mix well. cover and chill for 1 hour or over night.","target":"place uncooked bulgur in a bowl; pour boiling water over it and let it soak for about one hour (stir occasionally). drain well in a strainer. return bulgur to the bowl and add all other ingredients; mix well. if you like heat, add cayenne powder to taste. i also add more lemon; it's up to your taste. chill for 2 hours or until the bulgur is soft and not crunchy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soak the bulgar in a large bowl of warm water for one hour. take the seeds and core out of the peeled tomato and dice them very small. set aside for about an hour (do this while you soak the wheat so they are both ready at the same time). line a mesh colander with a heavy paper towel, or a dishtowel and drain the wheat into it. squeeze out as much liquid as you can. now drain the tomato of any water it has collected. toss all ingredients together in a large bowl and serve.","target":"place uncooked bulgur in a bowl; pour boiling water over it and let it soak for about one hour (stir occasionally). drain well in a strainer. return bulgur to the bowl and add all other ingredients; mix well. if you like heat, add cayenne powder to taste. i also add more lemon; it's up to your taste. chill for 2 hours or until the bulgur is soft and not crunchy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chopped nuts, sugar and butter, press onto bottom of 9-inch spring form pan. bake at 325f degrees, 10 minutes. blend cream cheese, sugar, flour, cinnamon, vanilla, lemon peel, and lemon juice. beat in yolks one at a time. beat egg whites until stiff but not dry; fold into cheese mixture. pour over nut crust in pan. bake at 450f degrees, 10 minutes. reduce temperature to 250f degrees, continue baking for 1 hour. blend sour cream, sugar, and vanilla. remove cheesecake from oven; spread mixture over top; bake 10 minutes longer. cool cheesecake thoroughly before removing rim of pan.","target":"let cream cheese soften. place in large mixing bowl using hand mixer beat on low speed to fluff. add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating. pour in a 10 inch glass baking dish that has been greased with a little oil. (i usually put about a t. then swirl it around, then take out the extra oil.) bake at 250 for 45 minutes. topping: mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w\/mixer for about 2 minutes. add to top of cheesecake that has cooled. return to oven for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes. meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. steam the broccoli until crunchy-tender and bright green. drain and chop fine. cut potatoes in half and scoop out the insides into a bowl. add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. add the parmesan cheese and the chopped broccoli and mix well. pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.","target":"wash potatoes and slice in half lengthwise. tear off 12 squares aluminum foil. place 1\/2 of a potato on 6 squares. place one onion slice on top of potato half. put 1 tablespoon butter on top. sprinkle with salt and pepper. top with other half of potato. it should look like a \"potato sandwich\". wrap tightly with foil. rewrap with another square of foil to seal. place directly on coals. roast 30-45 minutes until tender. \"done-ness\" can be tested by squeezing. use caution when squeezing hot potatoes! turn packages several times during cooking, so the potatoes do not burn! unwrap first layer of \"dirty\" foil before taking to table."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. prepare potatoes according to package directions and place in a large bowl. melt the butter in a medium skillet over medium-high heat. add the green onions and saute until wilted. pour over the potatoes. add the garlic salt, paprika, cayenne, sour cream and 1\/2 cup of the shredded cheese. stir well to blend ingredients. taste for seasonings and add more garlic salt or cayenne accordingly. pour into a baking dish that has been sprayed with nonstick cooking spray. sprinkle with the remaining cheese. bake for 25 minutes, until cheese is melted and potatoes are heated through.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375f. grease a shallow 2-quart baking dish or casserole. in a small bowl, combine garlic, chopped parsley, basil, thyme, salt, and pepper; mix well. layer potato and tomato slices in the prepared dish, alternating each. sprinkle with herb and garlic mixture, and drizzle with the oil. cover baking dish with foil; marinate at room temperature for 20 minutes to 1 hour. transfer casserole, still covered with foil, to oven and bake until vegetables are heated through, about 30 minutes. garnish with parsley sprigs and serve immediately.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all ingredients. if mashed potatoes are warm, chill for a couple of hours. form into 4-6 patties about 1\/2\" thick. if mixture is too moist to form patties, add a little flour. dip in flour. saute slowly in butter, adding more as needed, until crispy on the outside and golden brown. great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy. also good with bacon and eggs for breakfast.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook potatoes until tender and mash them. cook broccoli until tender. dot casserole dish with butter or mushroom. add broccoli. top the broccoli with the mushroom soup and grated cheese. add the mashed potatoes on top. sprinkle with salt, pepper, paprika, and garlic powder. bake in a 350° f oven for 30 minutes.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add butter, brown sugar, salt, orange juice to sweet potatoes. beat until fluffy. add drained pineapple to sweet potatoes. put in a 1 1\/2 quart casserole and dot with butter. bake uncovered at 350 degrees for 20 minutes, top with marshmallows and bake for another 10 minutes or until marshmallows are browned and melted.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°. in a 2 1\/2 quart casserole lightly coated with cooking spray, add in layers half of the potatoes, half the onions, and half of the tomato slices. season with oregano, basil, salt, and pepper. sprinkle half of each of the cheeses on top. repeat layers. dot with butter. cover and bake 30 minutes. uncover and bake about 30 minutes or until potatoes are tender and top is golden.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees. place the thinly sliced potatoes in a greased baking dish. combine the remaining ingreadients and pour over the potatoes. bake covered for 35 minutes. makes about 6 servings. make sure you slice the potatoes thinly, or you may have a harder time getting the pototes cooked in the 35 minute time frame. i had to cook mine longer the first time, as i had sliced them a bit wide.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a large bowl and mix well. place into a greased 9 inch square baking dish. cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender. uncover and bake for 10- 15 minutes longer or until lightly browned.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel potatoes. cut into 1 1\/2 inch chunks, dropping into a large saucepan half filled with cold water. add 1\/2 teaspoon salt. bring to boiling and boil, partially covered, until potatoes are tender, 15 minutes. drain and set potatoes aside. in same saucepan, bring 1 cup milk and butter to simmering. turn off heat. return potatoes to pan. add pepper, nutmeg, and remaining 1 1\/2 teaspoons salt. mash. stir in parsley and remaining 1\/2 cup milk.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil and slightly cool potatoes. heat oven to 425. drizzle a rimmed baking sheet with olive oil. smash each potato with your palm. arrange potatoes on the sheet, sprinkle salt and pepper. roast, turning half way through, until crisp and golden. about 25 minutes.","target":"boil potatoes, drain and mash. add onion salt and cool. stir in chopped green onions to potatoes. fold in sour cream. put contents into in buttered casserole dish. top with dots of butter. cover and refrigerate over night. before heating in oven, sprinkle with parmesan cheese and paprika. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in the pan and add the onions on medium-low heat. cook for 4 minutes, then add the garlic. cook for 1 minute, then add the rice. stir until well coated. add 1\/2 cup of stock to the rice, stirring until absorbed. then add the asparagus. continue adding the stock in 1\/2 cup increments, stirring after each addition until the stock has been absorbed. (should take about 20-25 minutes.) add the cream, cheese, and basil stirring gently to combine.","target":"heat oil in a large skillet on medium heat. add onion; cook and stir 2 minute or until tender. stir in rice, asparagus and broth. bring to boil. reduce heat to low; simmer 5 minute. add cream cheese spread, lemon peel and juice; stir until well blended."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make up instant pudding and refrigerate for 20 minutes to thicken up. meanwhile, in a large glass bowl, break up half the cake into bite-sized pieces. using a spatula, spread half of the pudding mixture onto the cake pieces. next spread half the cool whip on top of the pudding. sprinkle on half of the crushed bars. repeat layers of the cake, pudding, and cool whip, in that order. end with crushed bar. refrigerate for 4-6 hours.","target":"stir all chocolate mix together with milk. mix flour,eggs, and water to make dough. (in seperate bowl) roll dough into about 1 1\/2 size ball leave a little hole in the top. then pour in the chocolate mix into top of the dough. then let it bake for 10-15 minutes at 350f degrees. then roll in powdered sugar. and eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in sauce pan, fry bacon. when cooked but still soft, add diced peppers, garlic and onion. cook till translucent, add ketchup worcestershire sauce and mustard and simmer for about 5 minutes. stir in the brown sugar and simmer, stirring often. rinse the pork and beans to remove the sauce [canned sauce is not real food discard it] and add to the sauce that you have made and simmer till hot and bubbly. salt and pepper to taste and enjoy.","target":"soak pinto beans in 6 cups of water overnight. drain and rinse beans. replace 6 cups of water, add chopped onion. bring to a boil, then reduce heat and simmer 3 hours, stirring a few times. when done, mash beans with potato masher or hand blender. add lard (or bacon fat). salt to taste. continue cooking until thick and grease is absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cashewnut powder, sugar and cardamom powder with little milk mixed with saffron. make heart shapes out of the above dough. put it between 2 butter papers. now put all the delights in a frying pan on very slow flame. after 3 hours, remove the butter paper and enjoy the delights!","target":"bake crust as directed and cool before adding each layer in order. crust: melt butter. add flour and chopped nuts. mix well and press into cake pan. bake crust for 10-15 mintues @ 350 degrees. 1st layer: blend together cream cheese and peanut butter. add in powdered sugar. fold in cool whip. 2nd layer: chocolate pudding. 3rd layer: cool whip, cherried and chopped nuts. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: use a medium to large round ice cream scooper and scoop up some ice cream. carefully push a chocolate covered cherry into the center of the scoop until the cherry is even with the edge of the scoop and level off the ice cream. you don't want the cherry to hit the top of the scooper, try to center it. release onto a parchment lined baking sheet and freeze until very hard. repeat for each chocolate covered cherry. before serving, cover each'bomb' with magic shell. when the shell is hard put onto a dessert plate and garnish with some whipped cream. people are always amazed when they cut this open and find a chocolate covered cherry inside. the cherry won't freeze!","target":"preheat oven to 190 degrees. grease 4 x 250 mls ovenproof dishes. divide cherries over the base of the dishes. place dishes on baking tray. in a mdium bowl place sour cream, cream, sugar, vanilla and eggs. whisk to combine well. add flour and mix in well. pour mixture evenly over cherries. bake 30 minutes till golden. dust with icing sigar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. cook macaroni and cheese according to directions. add cheese and tuna. mix well. pour into small-medium sized casserole dish. spread bread crumbs on top. top with crushed potato chips. bake un-covered for 20 minutes om top rack. note: adding the extra cheese in this recipe makes a big difference in the flavor of this dish. boxed macaroni and cheese tends to be lacking in the cheese department no matter what brand you buy. if you use a homemade macaroni and cheese, you can omit the 8 oz. of cheddar.","target":"cook pasta according to package directions, meanwhile in a large saucepan, cook gravy mix according to package directions. stir in the spinach, cheese, ham, and mustard. drain pasta, and stir into the ham mixture. transfer to a greased 13x9 inch baking dish. cover and bake at 350 degrees for 20 minutes. uncover bake 10-15 minutes longer or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook pasta according to directions, about 8 minutes, stirring occasionally. while pasta is cooking, chop tomato, peppers and onion into very small pieces. add olives and mix. drain rotini; rinse with cold water for about 3 minutes. mix pasta with tomato, peppers, onion and olives. refrigerate for about 1\/2 an hour. add salad dressing; mix well. add parmesan cheese; mix well. serve immediately. if you have left overs, you will have to \"re-wet\" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.","target":"cook the pasta according to directions. cook the peas according to directions. in another bowl, mix the mayonnaise, lemon juice, and 1 t of the tuna oil and mix. drain the rest of the oil from the tuna. mix the tuna with the mayo mixture. drain the pasta and toss with the mayo mixture, peppers, onion, and carrot. sprinkle the rocket and parmesan over the top just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook pasta according to directions, about 8 minutes, stirring occasionally. while pasta is cooking, chop tomato, peppers and onion into very small pieces. add olives and mix. drain rotini; rinse with cold water for about 3 minutes. mix pasta with tomato, peppers, onion and olives. refrigerate for about 1\/2 an hour. add salad dressing; mix well. add parmesan cheese; mix well. serve immediately. if you have left overs, you will have to \"re-wet\" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.","target":"equipment: large skillet. in a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. remove and drain on a towel lined plate. place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. set aside. in a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. pour dressing over pasta salad and toss to combine. serve topped with remaining bacon and a sprinkle of chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water) roll into balls and set aside brown diced onions in olive oil until golden in large skillet with a lid brown the balls and gently turn them until evenly browned. during this step you can keep skillet covered, which prevents the balls from sticking. add soup, paste, lemon juice, brown sugar and cover. cook on low heat, mixing occasionally for 90 min. serve with mashed potatoes or rice (recipe can be easily doubled or tripled).","target":"mix together all meatball ingredients until thoroughly combined. form into balls. for appetizer make smaller balls, for meal make larger balls. place on baking sheet and bake at approx 350°f until brown (15-20 minutes depending on size of meatballs). to make sauce, mix brown sugar and cornstarch in skillet. stir in pineapple (with syrup), vinegar and soya sauce. heat to boiling, stirring constantly, then reduce heat. add meatballs, cover and simmer for approximately 10 minutes. add peppers and simmer approximately 5 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water) roll into balls and set aside brown diced onions in olive oil until golden in large skillet with a lid brown the balls and gently turn them until evenly browned. during this step you can keep skillet covered, which prevents the balls from sticking. add soup, paste, lemon juice, brown sugar and cover. cook on low heat, mixing occasionally for 90 min. serve with mashed potatoes or rice (recipe can be easily doubled or tripled).","target":"mix meatball ingredients down to hamburger. make into 24 1\" meatballs. brown in medium skillet. heat sauce ingredients in medium saucepan.cook and stir over low heat until thickened and bubbly. stir in cooked meatballs, pineapple tidbits, water chestnuts, and green pepper. heat to boiling. serve with cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f (wash hands before touching the ingredients). in a medium bowl combine ground turkey, breadcrumbs, egg, onion (chopped into small pieces) and barbecue sauce. mix well with hands. spray the inside of a loaf pan with non-stick spray. put mixture in loaf pan and mold it to form a loaf, then spread a light coating of barbecue sauce over the top of the meatloaf and lay the bacon strips on top and bake for 45 minutes. serve.","target":"pre-heat oven to 300 degrees f. wash your hands. add all ingredients to a bowl. mix with your hands. form into a loaf shape on a broiler pan (i have one sized for a toaster oven that i use). cook for about 45 minutes to 1 hour. remove from oven and enjoy! serve with veggies and a glass of milk.(or a beer!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large heavy skillet, heat the oil over medium heat. add the garlic and saute until it begins to brown. remove the garlic with a slotted spoon and set aside. add the pepper flakes to the skillet and increase the heat to medium high. add the garlic, shrimp, scallops, and paprika. saute for 1-2 minutes, stirring constantly. add the chicken broth and cook for 1 minute. remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. pour the sauce over the shrimp and scallops and serve immediately.","target":"combine shells, green onion, garlic and curry powder in medium skillet over med. high heat and cook for 1 minute. blend in cream and wine. increase heat to high and cook, stirring constantly for 5 minutes. remove from heat. discard shells. set sauce aside. season shrimp and scallops with salt, pepper and curry powder. heat butter in saucepan over med. high heat. add shrimp and scallops in batches and cook for 2 minutes. remove shrimp and scallops from pan and set aside. add cream sauce to pan and cook until sauce is thick about 3 minutes. return shrimp and scallops to saucepan. blend in parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large heavy skillet, heat the oil over medium heat. add the garlic and saute until it begins to brown. remove the garlic with a slotted spoon and set aside. add the pepper flakes to the skillet and increase the heat to medium high. add the garlic, shrimp, scallops, and paprika. saute for 1-2 minutes, stirring constantly. add the chicken broth and cook for 1 minute. remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. pour the sauce over the shrimp and scallops and serve immediately.","target":"remove the heads and shells of the shrimp, leaving the tails intact. halve each chile lengthwise and discard seeds. heat the olive oil in a flameproof pan, suitable for serving. add all the shrimp, chiles, and garlic to the pan and cook over high heat for about 3 minutes, stirring until the shrimp turn pink. season lightly with salt and pepper and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large heavy skillet, heat the oil over medium heat. add the garlic and saute until it begins to brown. remove the garlic with a slotted spoon and set aside. add the pepper flakes to the skillet and increase the heat to medium high. add the garlic, shrimp, scallops, and paprika. saute for 1-2 minutes, stirring constantly. add the chicken broth and cook for 1 minute. remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. pour the sauce over the shrimp and scallops and serve immediately.","target":"melt butter and oil in a large skillet over medium heat. add garlic and saute for one minute. increase heat to high and add mushrooms. saute until done. add tomato paste and stir. add wine and lemon juice and bring to a boil. add shrimp and green onions. cook one minute, stirring constantly. add scallops and cook 3 minutes or until scallops are opaque. season with salt and pepper and garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large heavy skillet, heat the oil over medium heat. add the garlic and saute until it begins to brown. remove the garlic with a slotted spoon and set aside. add the pepper flakes to the skillet and increase the heat to medium high. add the garlic, shrimp, scallops, and paprika. saute for 1-2 minutes, stirring constantly. add the chicken broth and cook for 1 minute. remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. pour the sauce over the shrimp and scallops and serve immediately.","target":"saute the garlic in olive oil until golden. add the shrimp and saute another minute until the shrimp are pink and just firm. sprinkle on paprika, cook and stir 30 seconds more. now add the sherry, cook and stir 30 seconds and remove from heat. season to taste with lemon juice, salt and pepper. transfer to a serving bowl, serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil and butter in a large skillet over medium high heat. stir in onion, green onion, green pepper and celery; cook until transparent. mix in crawfish and tomato paste; cook for 10 minutes. pour chicken broth into skillet. in a small bowl, dissolve cornstarch in water. stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes. serve over rice.","target":"make roux of flour and butter in a heavy skillet, and stir until blended. cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes. add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes. add crawfish fat, and cook for about 10 minutes, stirring occasionally. optionally, a little water can be added to thin mixture at this point. add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally. add salt, pepper and cayenne pepper to taste. add green onion tops and parsley, and simmer for about 15 minutes. serve over hot cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream 1\/2-c. butter and 1c. sugar until light and fluffy. blend in grated apples. sift together dry ingredients and stir into apple mixture. stir in nuts and raisins. spread batter in a lightly greased and floured 13x9x2\"pan. bake in a 350-f. oven for 40 minutes. combine 1-tblsp. butter and 1\/2-c. sugar, orange peel and juice. bring to a boil over moderate heat. reduce temperature and simmer until sugar is dissolved. pour over cake when it comes from the oven. cut into servings.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir in an oven proof dish, rice, evaporated milk and water, and sugar. bake the pudding in a slow oven 275 degrees for 3 hours. stir it frequently, if it starts to dry out add milk or cream as required. when cooked stir in vanilla and butter. spoon into 4 separate dessert bowls and chill.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: if you buy your pineapple in metric-sized tins, you want the 540ml tin of crushed pineapple. in a mixing bowl, whisk together pudding mix and undrained pineapple. whisk in yogurt. spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat). these look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries. if taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine minute rice, milk, sugar, butter, salt, vanilla and nutmeg in a greased 1 quart baking dish. (i added my almonds and cardamom pods here.) bake in a 350 degree oven for 1 hour. stir after 15 minutes and again when pudding is done. then sprinkle with cinnamon\/sugar. serve warm or chilled. the pudding will thicken as it stands.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt butter in a 2 quart casserole dish. combine sugar, flour, salt, baking powder, cinnamon and milk to make a batter. pour the batter on the butter (without mixing). put apples in the center of the batter (without mixing). bake in 375 degree oven until batter covers apples and crust browns, approximately 30 to 40 minutes. note: this is especially delicious if made with northern spy apples.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: allow sugar and apples to stand until sugar is dissolved. add egg and beat. sift dry ingredients together and mix with apples and sugar. add nut meats. bake in greased 9 x 9\" dish for 40 minutes at 350 degrees. top pudding with whipped cream or with this apple pudding sauce recipe#43940 (you can double amount of apples to make pudding more moist.).","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put apples and 1\/2 cup sugar in a 3 litre casserole. sprinkle with cinnamon. cream margarine and 1\/2 cup sugar. stir in egg. stir in the vanilla. combine dry ingredients and add to creamed mixture alternately with the milk, ending with dry ingredients. spoon over apples. combine brown sugar and flour. stir in margarine, vanilla and hot water. pour over the batter, holding a spoon under it to disperse the water. do not stir. bake, uncovered, at 350f. for 45 minutes or until apples are soft and pudding is firm to the touch.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. grease 8 inch square baking dish. in a saucepan, bring apples and syrup to a boil; simmer for three minutes or until apple is softened. add raisins and pour into baking dish. in a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter with a pastry blender to make fine crumbs. beat egg, buttermilk and vanilla together in another bowl; pour over flour mixture and stir until just combined. drop by large spoonfuls onto warm fruit. bake 30 minutes or until top is golden and cake tester comes out clean. serve warm.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in bowl, combine 1 cup flour, 1\/3 cup brown sugar, baking powder, cinnamon, salt and currants or walnuts (if desired). thinly slice half of one apple; set aside. chop remaining apples and add to flour mixture along with milk and melted butter; mix well. spread in buttered 9-inch square metal cake pan. arrange apple slices on top. sauce: in bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter. bake in 350° oven for 30 to 40 minutes or until tester inserted in cake comes out clean. serve warm.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make jelly as per the instructions on the packet. the jelly should be only 4 cms thick. put it in two square dishes to set in the refrigerator. once set, cut into cubes and scoop it together with a spoon. cut the pineapple into thin triangular pieces. refrigerate. whip the cream till it becomes real creamy. add the condensed milk to it and whip on slow speed till its well mixed with the cream. add in the pineapple pieces and jelly cubes. mix slowly with a spoon. refrigerate for 4 hours to allow the pineapple flavour to blend with the cream. while serving, mix slowly and serve in dessert bowls. garnish with pineapple pieces and a maraschino cherry to add presentation!","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. brush a 4-cup ovenproof dish with melted butter or oil. place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split. drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth. pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side. bake for 30 to 45 minutes or until pudding sets. serve warm.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for pudding, mix apples, eggs, sugar, and cinnamon. sift together flour, baking soda, salt; add to pudding mixture. add the nuts. pour into ungreased 13x9-inch pan. bake at 350 degrees for 40 minutes or until done. cool. combine topping ingredients; cook and stir until clear. pour over the cake portion while hot.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 250°f. butter your casserole dish. mix rice, milk, sugar and butter and pour into casserole dish. bake uncovered for 2 1\/2 hours (stir every 30 minutes). remove from oven and stir in the vanilla. sprinkle poudre douce on top. if desired, sprinkle some fruit or slivered almonds.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift the flour, baking powder, spice and salt together. peel, core and dice apples and toss them into the flour mixture. add milk and mix with a knife to blend all the ingredients. spread mixture into a greased baking dish approx 9\" (23cm) square or a round one of similar size. measure the topping ingredients in the order given into a saucepan and bring to the boil. pour boiling mixture carefully over the batter in the pan. bake uncovered at 375'- 400'f (190' - 200'c) for approx 45-60mins, or until topping is firm in the centre and golden brown. serve warm with sweetened whipped cream or vanilla ice cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180 degrees celcius. lightly butter baking dish. place apples in dish. mix flour, caster sugar, milk, butter and eggs in bowl, and beat until pale. spread mixture over aplpes. place brown sugar, syrup and 300ml water in saucepan and stir over medium heat until sugar dissolves. then bring to boil without stirring . pour over pudding and bake for 30 minutes until top is golden.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. beat together eggs and sugar until very smooth. in a small bowl, mix together flour, baking powder and salt, then stir into egg mixture. add remaining ingredients and stir well. bake in greased pie tin for 35 minutes. *serve topped with whipped cream, or drizzle with heavy cream. awesome with a scoop of vanilla icecream!","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. grease a 2-quart square baking dish; arrange apple slices in bottom of dish. sprinkle with lemon juice, cinnamon, and nutmeg. top evenly with raisins; set aside. combine flour, brown sugar, baking powder, and baking soda in a large bowl. add milk, the 2 tablespoons melted butter, and vanilla; mix well. stir in nuts. spread batter evenly over apple mixture. combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. pour caramel mixture over the batter in the baking dish. bake in the preheated oven for 35 minutes or until set in center. spoon warm individual servings into dessert dishes. spoon caramel-apple mixture from the pan over each portion.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel the potatoes, boil till soft and mash them. dice the mushroom, carrot and french beans. boil them till half-cooked. grate the cheese. mix the diced vegetables together with the mashed potato, yogurt, nutmeg powder, cheese and seasoning. place the mixture in baking dish. cover the remaining cheese on top of the pudding and bake in the oven for 10 mins at 170\u2019c.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix first seven ingredients together in a casserole dish. for the sauce: in a small bowl mix the brown sugar, butter, and boiling water together. the boiling water should be enough to melt the butter. pour sauce over apple mixture and bake uncovered for 40 minutes at 375°f.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine rice, brown sugar, water and vanilla bean in a medium sauce pan. bring mixture to a boil, then reduce to a simmer until all the liquid has been absorbed, about 45 minutes. carefully remove vanilla bean. scrape out the seeds and stir them into the rice. stir in cream and, keeping rice over low heat, bring to a simmer. remove pudding when it begins to bubble, after 20-30 minutes. stir in raisins. transfer pudding to a medium bowl or individual serving dishes, sprinkle with cinnamon. refrigerate until chilled and ready to serve.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash the rice under cold water 5-6 times. then add the rice with the rest of the ingredients listed above except for the coconut flakes in a large saucepan and gently simmer on low heat for 1 hour, stirring occasionally (till it's thickened). remove from heat and serve immediately topped with toasted coconut flakes or you may refrigerate it once it has cooled down completely and serve chilled topped with coconut flakes.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: once you have made the stewed apples keep them hot or heat them up again in the oven on a low heat before adding the mixture. cream butter, egg and sugar. keep machine on low and add sifted flour and baking powder. keep the machine going and add milk until it is a nice mixture which slides of a spoon but isn't like a milk (sort of like a pnacake mixture). pour over the hot apples and bake for about 25 minutes at 375 degrees celsius. will still be moist inside. serve with ice cream or cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, baking powder and salt. stir in nuts. sprinkle dates with soda and pour boiling water over them just enough to cover them and set aside. in a large mixing bowl, cream together the butter and sugar. add egg and beat thoroughly. stir in flour and nuts. add date mixture and stir to blend well. turn into a buttered 8-inch square pan. bake 45 minutes in a 350 degree oven until center comes out clean. serve with whipped cream or ice cream if you want.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine 3\/4 cup brown sugar, flour, and next 3 ingredients in a lightly greased 9- x 1 3\/4-inch round cakepan. stir together milk, oil, and vanilla; add to sugar mixture, stirring until blended. stir in apple. sprinkle with remaining 3\/4 cup brown sugar. pour hot apple cider slowly over batter. do not stir. bake at 350° for 30 to 35 minutes or until a cake layer forms on top. cool slightly, and serve with ice cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix apples and 1 cup sugar together and let stand until sugar is dissolved. add eggs and mix well. sift together the 1 cup flour, cinnamon, and baking soda. stir into apple mixture. add 1 cup walnuts, 3\/4 cup raisins, and 1 teaspoon vanilla. pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes. while cake is baking, mix 1\/2 cup brown sugar, 1\/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan. cook over medium heat until slightly thick and clear. add butter, 1 teaspoon vanilla, 1\/2 cup walnuts, and 1\/2 cup raisins and stir until butter is melted. pour topping over hot baked cake while still in pan.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium or large mixing bowl combine 1 cup boiling water, dates and 1 tsp of baking soda, let set for approximately 15-20 minutes. add the rest of the ingredients, mixing well. preheat oven to 375 degrees. bake mixture for 45 minutes in oblong or square pan until toothpick comes out clean. top with freshly whpped cream or cool whip. desert can be served warm.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix apples, 1 cup sugar, egg, 1 cup flour, salt, soda, and cinnamon in order. stir in vanilla and nuts. pour in ungreased 8 inch dish. bake at 350 degrees for 35 minutes. mix together 1\/2 cup sugar, brown sugar, oleo, 2 t flour and water. cook until thick. pour over pudding as soon as out of oven. serve with whipped cream or ice cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grate the apple coarsely. preheat the oven to 180°c. in a bowl combine flour, baking powder, honey and cinnamon. in a second bowl cream the butter. add the butter to the flour mixture and blend well. stir in the grated apple and fill the dough into 2 oven-proof dishes. bake for about 40 minutes (you might have to cover the puddings after 20 minutes if they get too brown on top). serve with whipped cream, vanilla ice-cream or vanilla sauce.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. wash, core, and dice apples (peeling is optional). pour sugar over apple pieces and stir well. in another large bowl, combine all remaining ingredients. add sugared apples to batter and stir well. batter will be fairly stiff. butter a 9x13 glass pan. spread batter in greased pan. bake for about 45 to 60 minutes, starting to check doneness with a toothpick at 45 minutes. do not overbake. serve with a dollop of whipped cream if desired.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel, core and dice the apples. put them in a microwave proof bowl with the 50g sugar, jam, lemon juice and orange juice. cook on full power for 7 minutes. put the cooked apple into the bottom of an oven dish. beat the margarine, caster sugar, ground almonds, eggs and lemon zest together until smooth. spread over the apple. bake for 40 minutes on 350°f\/180°c until golden brown,.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the rice in a saucepan and cover with water. simmer for 20 min and then add the milk and mix until the mixtre starts to thicken. stir in orange blossom and water. when rice is cooked add rose water. pour mixturebinto individual serving bowls then rfrigerate for 2 hours. garnish with pistachio.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: if using canned fried apples, omit first four ingredients and skip to step #5. note: if the sauce in the apples is very runny, use only a couple of tablespoons of it. preheat oven to 325. in a 9\" square baking pan, toss apples with melted butter, brown sugar and cinnamon. bake for 20-25 minutes, or until apples are tender but not mushy. when apples are done, chill until cool. meanwhile, prepare instant pudding according to package directions; chill. in a bowl, layer apples in between two layers of pudding. top with cool whip if desired. refrigerate until ready to serve.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine together 4 cups dry skim milk, 1 cup sugar, 1\/2 cup cornstarch and place in tightly covered container or jar and refrigerate up to 1 month. chocolate pudding: mix 1 cup basic mix and cocoa in a double boiler . stir and add water. cook about 10 minutes or until thick. pour into individual desert bowls, parfait bowls or a cooked pie shell. let chill and serve. vanilla pudding: same directions as chocolate pudding but add vanilla instead of chocolate. for a richer pudding, substitute the water for 1 cup skim milk. serve with dream whip or whip cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180°c lightly grease a 6-cup capacity ovenproof dish. place apples, 1\/4 cup sugar and 2 tablespoons cold water in a saucepan. stir over low heat until sugar dissolves. increase heat to medium. cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. pour into prepared dish. using an electric mixer, beat eggs until pale. gradually add remaining 1\/4 cup sugar, beating until mixture is thick. sift flours and custard powder together over egg mixture. fold in until just combined. spoon mixture over apples. bake for 20 minutes or until light golden. dust with icing sugar. serve with custard or ice-cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the cake : mix the sugar, eggs, butter, salt and milk together. sift the flour and gradually add to the wet ingredients. pour batter into prepared square casserole dish and arrange the apples on top. bake in preheated oven at 350f for 40-45 minutes or until browned and toothpick inserted in center comes out clean. prepare the sauce while the cake is baking :. combine all the ingredients for the sauce and bring to a boil, stirring continually until sugar is dissolved. remove from heat and pour over hot cake as soon as it comes out of the oven. allow time for the liquid to be absorbed. serve with cream or ice cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. spray 8\" square baking dish with cooking spray. whisk flour, baking powder, salt and cinnamon in a large bowl. whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla. stir into flour mixture just until dry ingredients are moistened. fold in apple and cranberries. pour into baking dish. bring syrup and apple juice to a boil in a saucepan. gently pour over batter; sprinkle with nuts. bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash peas, soak in water overnight, then rinse. place peas in pudding bag (can use thin towel or cloth). tie bag - allowing room for expansion cook in salted water for approximately 2 hours. remove bag from pot and squeeze out excess water remove peas from bag and mash with butter, salt and pepper. you can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. this will give the pease pudding a nice domed shape.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the rice and 3 cups water into a medium saucepan alone with the stick of cinnamon, rose water, and cardamom pods. bring to a boil then cover and simmer until the water is mostly absorbed. combine the cream of coconut, whipping cream, and milk with the beaten egg and add slowly to the rice. cook over low to medium heat stirring fairly often until it thickens. about 30-40 min. in the last few min of cooking, add the cinnamon and vanilla and raisins (if you want them). transfer to a dish and let it cool. enjoy!","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix water, rice and cinnamon stick. let this mixture stand for about an hour; rice will be tender. cook over low heat for 25 minutes. when rice is cooked, add sugar, salt and milk. continue cooking for another 40 minutes until rice is sticky. remove cinnamon stick. pour into baking dish. stir in cinnamon and raisins. bake at 375 for 25 minutes. serve with whipped cream.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse the rice in a strainer, then place in a deep saucepan and cover with water. peel large strips of rind off of the lemon and set aside. over low heat and uncovered, cook the rice but do no stir. in a bowl, mix the beaten egg with some milk. when the water is drying, slowly pour in the egg mixture stirring continuously. add more milk if the mixture is dry. once the rice is cooked, add the sugar and lemon rind and continue cooking until the pudding is just creamy. do not over cook as the pudding will harden as it sets. pour the rice into desert dishes, then sprinkle with cinnamon.","target":"combine flour, sugar and baking powder in a mixing bowl. cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. grease n 8x8\" glass pan and slice in 6 (or less) apples. spread flour mixture evenly over fruit. pour water evenly over all and do not stir. bake at 375°f for 1 hour, or until crust is browned. serves 9. this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda). note: for a 9x13\" pan, make 1 1\/2 times the recipe. serves 12-15. instead of apples, use pears, peaches, raspberries or blackberries. serve with milk, cream, or ice cream and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small mixer bowl beat margarine and sugar til blended. beat in egg, milk, and vanilla. stir in carrot. in another bowl combine flour, powder, cinnamon, salt and nutmeg. add carrot mixture and stir until blended. spray an 8x8x2\" baking pan with nonstick cooking spray. pour batter evenly into pan. bake in a 350°f oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. cool on wire rack.","target":"combine flour and sugar in a mixing bowl. cut in butter to make crumbs. set 3\/4 cup of crumb mixture aside for topping. add milk, baking powder, vanilla, and egg yolks to mixing bowl. mix well. beat egg whites till soft peaks form. fold into batter. if adding apricots to batter do so now. pour batter into lighty sprayed 9 x 13 pan. evenly sprinkle with apricots (if you didn't add them to the batter). sprinkle with reserved crumbs. bake at 350 for about 45 minutes or until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. add nuts and process until nuts are finely chopped. add cheese and process until combined. with the machine running, add olive oil in a slow, steady stream. after the oil is incorporated, turn off the machine and add salt and pepper to taste. if not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. pesto will keep well in the refrigerator for a week or more. this recipe yields approximately 3-1\/2 to 4 cups, and can be halved.","target":"get a pot of water boiling for the pasta, i eyeball it when filling it up. once water is boiling, add pasta, let cook for about 12 minutes, depending on the brand of farfalle you use. after the pasta is finished, drain it, and return it to the pot it was cooked it, make sure the heat is off underneath it. add the pesto sauce into the pasta and stir until everything is pretty much covered. add in everything else, and stir til its all combined. top off with with the cheese and enjoy! note: i've tried using other brands of the pesto sauce, and i don't like them as much, the basil in the buitoni is a sweet basil i believe. i don't recommend using a pesto paste either, it tastes very bitter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"cook the leg of lamb in a slow oven for 1 1\/2 hours. mix the remaining ingredients together. pour this mix over the lamb, and cover with a lid or foil. cook for a further 1 1\/2 hours in a slow oven. slice the meat thickly and serve with the sauce-it may need to be reduced a little before using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"using a mortar and pestle, crush the garlic. add the pepper and salt and continue mashing until mixture becomes a thick paste. transfer to a jar along with the lemon juice and canola oil. shake well. in a large bowl, toss the lettuce, tomatoes and onion together. just before serving, add the cheese and just enough dressing to coat. (there will be extra dressing, but it keeps well.) toss gently but well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"heat oil in a large skillet over moderate heat add chicken pieces and season with salt and pepper when the chicken pieces start to brown, add potatoes, garlic, onions and red pepper and season with a bit more salt and pepper continue browning chicken and vegetables for about 10 minutes, stirring often add wine and allow to bubble for a couple of minutes add basil, oregano, thyme, tomatoes (squash these a bit first) and paprika cover and reduce heat to low cook for 30 minutes, covered, stirring occasionally, or until potatoes are tender and chicken is fully cooked remove from heat and add spinach, stirring to combine serve immediately with crusty baguettes and alioli"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"heat oil and saute onion and garlic until tender, stir in rice. add boiling water until pan is 3\/4 full. bring to boil, stirring. stir in stock and rapid boil for 10-12 mins or until tender, drain well. return to pan adding lemon rind, parsley and pepper, toss well to combine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"cook rice according to package directions, omitting oil and salt. heat a large skillet or wok over medium heat. add oil and garlic. stir until garlic is light golden brown, about 2 minutes. add raisins and cook for 1 minute. add spinach 1\/3 at a time, tossing quickly just until each addition begins to wilt. add cooked rice, red bell pepper, feta cheese, and pepper. stir briefly to combine and season with salt to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"preheat grill. boil unpeeled potatoes until tender (about 20 minutes); drain. place on an oven tray; grill until browned. combine oil, 1\/4 cup of basil and garlic in small saucepan; cook over low heat 15 minutes. smash potatoes in large bowl with strained basil oil. stir in olives and remaining basil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"combine the onions, tomatoes, bell pepper, mushrooms, basil, salt and pepper in a pyrex baking dish. wash the tuna medallions, dry them with a paper towel and season them with salt and pepper, spread them with the olive oil and place them over the vegetables. in a separate bowl, mix the wine with the lime juice and a little bit of pepper. batter it and add this mixture to the vegetables and tuna. cover with foil and place the dish in the oven at 200c for 20 minutes. remove the foil and bake for 5 or 10 more minutes, or until the fish is cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions, garlic, dill and 1\/4 cup water. stir-fry over medium heat until onions are soft and almost all liquid has evaporated. transfer mixture to bowl and stir in tomatoes. keep warm. add half the spinach to fry pan and 1 tab water. stir-fry over medium heat until spinach is just beginning to wilt. add remaining spinach, stir-fry until all spinach is wilted (2 minutes) with slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. top spinach with tomato mixture sprinkle with feta and capers. season to taste.","target":"rinse fish, pat dry with paper towels. season fish with salt and pepper to taste. in a large skillet heat 4 tsp of the oil over medium high heat. add fish and onion. cook 1 minute, turning once. top fish with tomatoes, olives and thyme. reduce heat. cover and cook 2 minutes. drizzle with remaining 4tsp oil, sprinkle with basil. cover and cook 2-3 minutes more or until fish flakes easily with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown the onion, bell pepper, garlic and meat in olive oil in pressure cooker. if a lot of grease, drain. mix the rest of the ingredients. cook for 5 minutes in pressure cooker. cool at once. boil spaghetti with 1 t. olive oil and salt. serve meat over spaghetti.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large skillet or dutch oven, brown sausage with onion and garlic, drain. stir in remaining ingredients except spaghetti. bring to a boil. reduce heat; simmer uncovered 15 minutes, stirring occasionally. meanwhile, cook spaghetti to donesness as directed on package. drain. serve sauce over spaghetti.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: squeeze the zucchini to remove excess water. in a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. spoon the mixture into a serving bowl. fold in the nuts. cover and refrigerate before serving.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chop red peppers, green peppers and jalapeño peppers in tiny cubes, place in frying pan along with beef. add spices to the frying pan, and fry until meat is browned all the way through and peppers are soft. in a large sauce pan put in crushed tomato, tomato juice and tomato paste, stir, than add meat. turn burner on to low heat, stirring occasionally. in another sauce pan full of water boil it and add spaghetti, cook until very tender, drain.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat olive oil over medium heat in a large frying pan. saute onion and garlic. when onion is transparent, add sausage and brown. when sausage is browned, remove from heat and add to large stock pot. add green peppers and mushrooms to frying pan and saute until soft. add to stock pot. add tomato products to stock pot and stir well. adjust heat to medium-high. add spices and stir to combine. when the mixture boils, reduce heat to low and simmer for a minimum of 30 minutes.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a skillet, brown beef and sausage (squeezed out of it's casing). drain fat. add tomato paste, and fill the can with water 5 times, adding to paste. add tomato sauce, italian seasoning, salt, and a pinch of sugar. drop in the baby carrots (these are only added to absorb the acidic flavor of the sauce and mellow it out). sauce will be watery at first, and will thicken over time. it can be cooked fast over high heat, or slow simmered over low heat for several hours. before serving, remove the baby carrots. cook spaghetti noodles to package directions and drain. serve spaghetti sauce over bed of noodles.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown burger with minced onion. you can add as much onion as you like, i add a lot. brown sausage in separate pan. boil noodles as directed on box. heat up sauce in a decent size pan because you will be adding sausage and hamburger into it. add sauce packet but don't add water. it's got a wonderful flavor. add garlic and italian seasoning. drain grease from burger and add to sauce. if you'd like, drain sausage and add. i like the flavor of the sausage with the sauce so i add a little. simmer until done. enjoy.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large pot, start boiling water for the spaghetti. in dutch oven, or large pot, brown ground meat. while it's cooking, season it with onion powder, garlic powder, salt, and pepper. drain grease. reduce stove to low\/medium heat. add tomato sauce. add more cans, depending on how liquidy you want your sauce, reduce cans if you want a thicker sauce. add diced tomatoes, undrained. add cream of mushroom and the spaghetti sauce mix packet. at this point, add spaghetti to boiling water and cook as directed on box\/package. simmer sauce for 15-20 minutes or until sauce is as hot as you want.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chop onions and peppers. brown ground turkey and drain. add 2 tablespoons of oil to dutch oven and saute vegtetables (onions, peppers, and garlic) for about 6 minutes. add crushed tomatoes, tomato sauce and tomato paste. let thicken for about 20 minutes. add the browned turkey meat back into dutch oven. add 1 tablespoons italian seasoning, 1\/8 cup of sugar, and 3\/4 cup of white wine. let simmer for additional 30 minutes. season with salt and pepper.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fill a large sauce pan 3\/4 full with water and bring to a rolling boil. break the dried spaghetti noodle in half and place in the boiling water. frequently stir the noodles to keep them from sticking. noodles should be done in 12 minutes. in a large frying pan brown the ground beef seasoned with 1 tablespoon of the garlic salt and 1 teaspoon of pepper. once meat has browned, pour in the prego and fortify it with the tomato soup, tomato sauce, and tomato paste. season the sauce with the oregano, garlic salt, and thyme. bring sauce to a boil then let it simmer over low heat. drain spaghetti noodles and hold aside. i like to place a serving of the noodles on a plate and ladle the sauce over the top and serve with a slice of garlic bread.","target":"note: if using fresh basil add it at the end to get better flavor. pre cut all vegetables and garlic. in a large pot bring water with a pinch of salt to a boil, then add the spaghetti. heat frying pan, making sure to cover the bottom with olive oil. add garlic, dried basil, onions, celery and hot sauce (if desired) to the frying pan. cook on medium heat for 5 min, then add the salt and pepper. add zucchini to the frying pan just before draining the cooked pasta. add the drained spaghetti and tomatoes to pan. if using fresh basil add this now, also add any additional olive oil if the dish is dry. continue to cook for 1-2 minutes. season with additional salt and pepper if desired, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in mixing bowl (i use a fork). cut in butter, and mix with fork until it resembles coarse crumbs. add raisins and make sure they are evenly dispersed. add honey and yogurt while mixing. dish out a spoonful into muffin tray and bake at approximately 425 f degrees for about 15-20 minutes or until golden brown on the top. note: i have made different versions of this recipe (adding dried currants as well as raisins).","target":"pre-heat oven to 425. combine flour, powdered sugar, baking powder, salt, and 1 tsp cinnamon in a large bowl. pour milk into mixture, and stir together with a fork. add softened butter, and knead the butter gently into the dough with your hands until dough is soft (add more flour if it\u2019s too sticky). place dough on a floured surface, and flatten until it is a 1 1\/2-inch disk. use a glass to cut out rounds, and place them on a greased baking sheet. if you want, you can soften a bit more butter, brush it over the rounds, and sprinkle with a mixture of 1 tsp cinnamon and 1 tsp sugar. bake for about 10 minutes, until lightly golden. serve with anything, especially blueberry jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in a saucepan. whisk in milk. cook over medium heat, whisking constantly, until it thickens and bubbles. cook and stir 30 seconds more, then remove from the heat. whip in the margarine and mustard. add more milk or water if mixture is too thick. add hot, cooked macaroni, and mix well. enjoy!","target":"cook macaroni in large pot of boiling salted water until done; drain. meanwhile, heat oil in large frying pan and sauté onion until softened. add ground beef and cook until browned. add tomatoes, thyme, oregano and salt to taste. cook about 5 minutes to blend flavors. in a small saucepan, whisk together flour and milk. cook over medium heat, stirring, until mixture comes to a boil. continue cooking 1 minute. remove from heat and stir in 3\/4 cup cheese. stir until cheese is melted. stir into meat sauce. combine with macaroni. pour into prepared baking dish. top with remaining 1\/4 cup cheese. bake at 375° until golden, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in a saucepan. whisk in milk. cook over medium heat, whisking constantly, until it thickens and bubbles. cook and stir 30 seconds more, then remove from the heat. whip in the margarine and mustard. add more milk or water if mixture is too thick. add hot, cooked macaroni, and mix well. enjoy!","target":"cook the macaroni according to package directions. once macaroni is cooked, layer in a greased casserole dish. put a layer of macaroni, then a layer of cheese, and repeat. use half of each item for each layer, making sure to end with the cheese on the top. dot the top with margarine or butter. pour the milk over the top, then sprinkle with bread crumbs until the cheese is completely covered. cover and cook in a 325 degree oven for an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in a saucepan. whisk in milk. cook over medium heat, whisking constantly, until it thickens and bubbles. cook and stir 30 seconds more, then remove from the heat. whip in the margarine and mustard. add more milk or water if mixture is too thick. add hot, cooked macaroni, and mix well. enjoy!","target":"cook pasta in salted water. in a bowl big enough to hold everything, mix cheese with egg, salt, pepper, and enough milk to make it gloppy. add well-drained cooked pasta and mix gently with a lifting motion to avoid mushiness. serve with sauce poured over and a sprinkling of freshly grated parmesan, asiago, or pecorino cheese if desired. it doesn't get much easier than this!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in a saucepan. whisk in milk. cook over medium heat, whisking constantly, until it thickens and bubbles. cook and stir 30 seconds more, then remove from the heat. whip in the margarine and mustard. add more milk or water if mixture is too thick. add hot, cooked macaroni, and mix well. enjoy!","target":"boil macaroni for about 11 minutes. drain water, add olive oil and cheese, stir to melt cheese. add onions, milk, and parsley, stir again. easy! optional additional thickener: ½ cup undiluted campbell\u2019s 98% fat free cream of chicken soup\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026 70 cal, 10 g carbs, 2 g protein, 10 mg. cholesterol, total fat 2.5 g (sat. fst 1 g, trans fat o g)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in a saucepan. whisk in milk. cook over medium heat, whisking constantly, until it thickens and bubbles. cook and stir 30 seconds more, then remove from the heat. whip in the margarine and mustard. add more milk or water if mixture is too thick. add hot, cooked macaroni, and mix well. enjoy!","target":"heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf. meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot. melt 2 tablespoons butter in the skillet over medium heat. whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil. season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes. stir in cheese to melt. combine onions and cheese sauce with pasta and toss."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients in a saucepan. whisk in milk. cook over medium heat, whisking constantly, until it thickens and bubbles. cook and stir 30 seconds more, then remove from the heat. whip in the margarine and mustard. add more milk or water if mixture is too thick. add hot, cooked macaroni, and mix well. enjoy!","target":"set rack in middle of oven and pre-heat to 400°f. par-boil macaroni for 4 1\/2 minutes. rinse in cold water and drain. mash tomatoes using potato masher, hand blender, or food processor. mix with cooled macaroni and pour into a large baking dish. i use my small, oval roasting pan. coarsely grate cheese and spread evenly over macaroni and tomatoes in baking dish. bake at 400 f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and flour a 10\" x 9\" or square cake pan. stir together dry ingredients. mix in the carrots, egg subs, oil, apple sauce, and vanilla. beat about 2-3 minutes , until well mixed. stir in the nuts, if used. bake at 325 f for about 40-50 minutes , or until a toothpick comes out clean. cool on a wire rack. once the btcc is at room temperature, mix all ingredients together. frost cake.","target":"preheat oven to 350. in a large mixing bowl, combine sugars with oil and eggs. mix well. add flour, baking soda, baking powder and cinnamon. mix well. fold in carrots, walnuts, raisins and pineapple. pour into a 13 x 19 greased and floured baking pan. bake for 45 minutes to 1 hour. for topping: in a bowl, cream together butter and cream cheese. add sugar and vanilla. mix until smooth. when cake is cool, frost with mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and flour a 10\" x 9\" or square cake pan. stir together dry ingredients. mix in the carrots, egg subs, oil, apple sauce, and vanilla. beat about 2-3 minutes , until well mixed. stir in the nuts, if used. bake at 325 f for about 40-50 minutes , or until a toothpick comes out clean. cool on a wire rack. once the btcc is at room temperature, mix all ingredients together. frost cake.","target":"grease and lightly flour 2 9x1 1\/2-inch round baking pans or grease one 13x9x2-inch baking pan. in a blender or food processor, mix carrots, oil and eggs. pour the mixture in a bowl and add flour, sugar and baking powder using a strainer, mix everything until you should obtain a heavy dough. pour it in the baking pan. bake at 350°f until done or golden brown. note: you can pour sugar syrup, but plain is good enought!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and flour a 10\" x 9\" or square cake pan. stir together dry ingredients. mix in the carrots, egg subs, oil, apple sauce, and vanilla. beat about 2-3 minutes , until well mixed. stir in the nuts, if used. bake at 325 f for about 40-50 minutes , or until a toothpick comes out clean. cool on a wire rack. once the btcc is at room temperature, mix all ingredients together. frost cake.","target":"heat the oven to 300 degrees f. line a 10\" springform pan with parchment paper. sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar. beat the eggs with the oil and citrus zests. stir in the carrots and fold everything into the flour mixture. fold in the walnuts and pineapple. spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean. cool. for the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"combine cream cheese, sugar and vanilla. mash 3\/4 cup of strawberries and add to the cream cheese mixture. combine the cool whip and confectioners sugar and fold into the cream cheese mixture. put into a pie shell and top with the remaining strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"combine chopped romaine lettuce and red lettuce. add sliced strawberries, shredded cheese, and chopped walnuts. mix dressing ingredients. pour dressing over salad right before serving. this makes a lot of dressing, so you might let guests pour their own. of course, you can improvise. i have used raspberries and almonds. use whatever is in season! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"wash, hull crush and strain strawberries. add lemon juice and sugar and mix well. pour cream into a bowl and whip while slowly adding confectioner's sugar. continue whipping until stiff. blend whipped cream into strained strawberries. pour mixture into a spumoni mold (or a 1 quart gelatin mold) cover, and freeze until firm (about 2 hours). when ready to serve, unmold onto a serving plate. cut spumoni into 6-8 portions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"set baked pie shell aside. mash enough of the berries to make 1 cup full of mashed berries. mix dry sugar and dry cornstarch well. in a medium saucepan,mix sugar and cornstarch mixture with water and berries. cook on medium heat (stirring constantly) till mixture boils and gets thick. then boil for 1 minute stirring constantly. while this mixture is cooling, beat cream cheese till smooth and softened. spread the cream cheese in the bottom of the baked pie shell. put the remaining whole berries in the pie shell over cream cheese. pour the cooked berries over top and refrigerate till cold and set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"preheat oven to 180°c. line and grease a round 20cm sandwich tin. beat butter and sugar until light and fluffy, then add egg yolks and flour and beat well. press mixture into the base of the tin. bake for 15- 20 minutes or until golden and firm. allow to cool slightly, remove from tin and cool completely. arrange strawberries over the surface, starting with an outside circle and working inwards with more circles, until cake is covered. combine jam and water in a saucepan and heat until liquid thickens. strain, then brush over strawberries and refrigerate until serving time. serve with whipped cream sprinkled with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"mix gelatin and boiling water. let stand one minute. add pineapple and strawberries and stir well. refrigerate. meanwhile, beat cream cheese and sour cream until fluffy. add sugar and nuts. spread over firm gelatin. refrigerate in 8\"x10\" glass pan at least one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"sprinkle the gelatin over the water and allow to soften for 5 minutes. heat 1 cup crushed strawberries to the boiling point, add the gelatin and stir until dissolved. chill until the mixture begins to set around the edges of the bowl. whip the egg whites until soft peaks form and gradually whip in the sugar. fold into the strawberry mixture, then add the remaining crushed strawberries and whipped cream. serve immediately in individual glass dishes and decorate each serving with a whole strawberry. note: this dessert may also be served frozen. pour the mixture into freezer trays and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"mix cream cheese with milk until smooth. spread on baked pie crust with back of teaspoon, until entire pie crust is covered. cut half of the strawberries in half and put in the sauce pan with sugar, cornstarch and water. cook over medium heat until thickened, adding a few drops of red food coloring. place remaining strawberries (whole) in the pie crust and pour cooked berry mixture over whole berries. chill. serve with whipped cream or cool whip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"drain blueberries and pineapple; reserving juice. dissolve gelatin in boiling water. add 1 cup pineapple and blueberry juice. stir in drained fruit and pour into 2 quart dish (9 x 13 works well). refrigerate to congeal. topping: soften cream cheese and fold in sugar, sour cream, vanilla, and pecans. spread over congealed salad. prep time does not include time for salad to congeal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"crust: mix together and pat in an 8 x 8 pan. bake in a 350 degree oven for 10 minutes. cool. filling: bring the strawberries to a boil on a low heat, stir in the jello. stir and cook until the jello is dissolved. pour strawberry jello mixture into a bowl and set in the refrigerator to cool and thicken. when thickened pour over the cooled crust. spoon on some cool whip or real whipped cream. store in the fridge. cut into 16 squares before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"melt the butter into a 3x8 pan. add the icing suger, flour and co-coa and stir. cover the bottom of the pan and 1\/2 way up the sides. bake in an 350°f oven for 10 minutes. let it cool. cut up the strawberries into slices. use some of the strawberries to fill the 3x8 pan in two layers. cover with a thick layer of some of the whipped cream. use the rest of the strawberries to create one last layer of strawberries. cover with the remaining whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"in a small bowl stir together the strawberries and 1\/4 cup of the sugar; set aside. stir together remaining sugar, flour, and baking powder. cut in butter until mixture resembles coarse crumbs. combine egg and milk; add to flour mixture. stir just to moisten. spread the dough in a greased 8x 1 1\/2-inch round bakng pan. bake in a 450 and #730; oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. cool in pan for 10 minutes. remove from pan. split into 2 layes. spoon half of the whipped cream and strawberries over bottom layer. replace the top layer. top with remaining berries and whipped cream. cut into wedges to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"crush part of berries. add sugar, cornstarch and water. cook on med. heat and stir constantly. cook till boils and thickens. stir in butter. cool. mix in whole berries. put in baked pie crust. top with whipped topping or cool whip, etc. right before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"combine the above dressing ingredients in a large jar. cover tightly and shake well (can be stored in the fridge for a week). tear the lettuce into bite size pieces. combine lettuce, strawberries, cheese and walnuts in a large salad bowl. shake the dressing and pour over salad. toss gently and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"in a saucepan combine sugar, water and cornstarch. cook on medium heat until thick. add gelatin, remove from heat. stir well until fully dissolved. cool slightly and add strawberries. pour into prepared pie shell. refrigerate until chilled through. serve with whipped cream.(optional)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"mix graham crumbs and butter. press 1 cup of the crumb mixture firmly onto bottom of 9-inch square pan. set remaining mixture aside. combine strawberries, dry jelly powder, sugar and lemon extract in medium saucepan; bring to a boil on medium-high heat. reduce heat to low; simmer 3 minutes or until jelly powder is dissolved, stirring occasionally. remove from heat. cool 20 minutes to room temperature. gently stir in 1 1\/2 cups of the whipped topping ; pour over crust. refrigerate 3 hours or until firm. cover with remaining whipped topping; sprinkle with remaining crumb mixture. cut into 24 serving pieces. store leftover pieces in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"sprinkle sugar over fresh berries and let stand for 30 minutes. dissolve jelly powder in boiling water. drain juice from berries and add cold water to make 1 cup liquid. stir into jelly and chill until partially set. melt marshmallllows in milk over low heat, stirring well. cool to room temperature. add berries to partially set jelly. fold marshmallow mixture into whipped cream. gently swirl jelly through marshmallow cream. spoon into dessert dishes and chill for 2 hours -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"drain fruit and reserve liquid. in a saucepan, boil water and dissolve gelatin. add enough water to reserved liquid to make 1 3\/4 cups and add to dissolved gelatin. pour into a 13 x 9 inch baking dish; when gelatin is slightly thickened, fold in fruit. chill until firm. in a bowl, combine cream cheese, sour cream, sugar, and vanilla; beat well. spread over gelatin and sprinkle with pecans. chill until set; cut into squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"beat cream cheese at medium speed of an electric mixer until fluffy. gradually add sugar, beating until smooth. gently fold in the whipped topping and remaining ingredients, and spoon into a 9x13-inch dish. cover with aluminum foil and freeze until firm. remove from freezer about 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dressing: mix sugar,mayonnaise and sour cream together. add milk, apple cider vinegar and poppy seeds stir well to blend and ensure sugar is dissolved. refrigerate dressing overnight next day wash, dry and tear the lettuce up. if using spinach leave the whole leaves if nice and tender ones. you might want to tear the leaves if they're larger ones. slice red onion into thin slices. slice strawberries into thin slices. just before serving your salad, pour enough dressing over the salad to moisten all ingredients. you might have a little dressing left over depending upon the amount of spinach\/romain you use in salad. toss and serve salad.","target":"place 1 quart of the fresh whole strawberries into the baked pie crust. mash the remaining quart of berries. mix the sugar and cornstarch together and add it to the mashed berries. bring the mixture to a boil over medium to medium high heat, stirring constantly. cook until the mixture thickens and clears. cool mixture slightly. pour mixture over the strawberries in the pie crust. chill several hours. top with whipped cream and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: roast peanuts for 5 minutes. remove the skin of the roasted peanuts. soak rice for an hour. drain off excess water and keep aside. in a heavy bottomed saucepan, fry cinnamon, cloves, cardamoms and onion on high flame with ghee and oil. add rice, coconut, cabbage, green peas, garam masala, chilli powder, turmeric powder, the ground paste and 2 cups of water and salt. mix well. cook on medium flame for 15 minutes. stir. garnish with roasted peanuts and serve.","target":"fill large pot with water and begin to heat to a boil. meanwhile mix together rice and hamburger and form 2\" balls until meat mixture is all used up. wrap each meatabll with 1 or 2 leafs of cabbage and secure with toothpick. drop each cabbage roll into boiling water and boil for 30-45min, or until meat is cooked through and cabbage is soft. scoop out cabbage rolls when finished and remove toothpicks, save the water\/broth to spoon over the cabbage rolls and salt and pepper to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter and cream cheese for about two minutes. gradually add sugar beating another five minutes. add eggs, one at a time. beat just until yellow disappears. add vanilla. gradually add flour, mixing on low speed until blended. grease and flour a 10\" tube pan. bake at 325f for 90 minutes or until center comes out clean. let cool 10 minutes and then turn from pan.","target":"cream butter, cream cheese and sugar together. beat until fluffy. gradually add eggs (2 at a time). beat a couple of seconds between adding eggs. gradually add flour. add vanilla, mix well. grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan. do not preheat oven! bake 1 hour at 300. increase oven temperature to 325 and bake an additional 25 minutes. let cake cool. put on cake plate and cover with foil to hold in the moisture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter and cream cheese for about two minutes. gradually add sugar beating another five minutes. add eggs, one at a time. beat just until yellow disappears. add vanilla. gradually add flour, mixing on low speed until blended. grease and flour a 10\" tube pan. bake at 325f for 90 minutes or until center comes out clean. let cool 10 minutes and then turn from pan.","target":"cream butter and shortening; gradually add sugar, beating well at medium speed with electric mixer. add cream cheese, beating well until light and fluffy. alternately add flour and eggs, beginning and ending with the flour. stir in vanilla. pour batter into a greased and floured 10-inch tube\/bundt pan. bake at 325º for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter and cream cheese for about two minutes. gradually add sugar beating another five minutes. add eggs, one at a time. beat just until yellow disappears. add vanilla. gradually add flour, mixing on low speed until blended. grease and flour a 10\" tube pan. bake at 325f for 90 minutes or until center comes out clean. let cool 10 minutes and then turn from pan.","target":"butter and flour one bundt pan. preheat oven to 325°f. cream together butter, cream cheese, and shortening. add sugar and beat until the mixture is light and fluffy. alternately add flour and eggs beginning and ending with flour. make sure to beat well after each egg. stir in vanilla and pour into prepared bundt pan. cook for 1 hour and 15-20 minutes or until tester comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter and cream cheese for about two minutes. gradually add sugar beating another five minutes. add eggs, one at a time. beat just until yellow disappears. add vanilla. gradually add flour, mixing on low speed until blended. grease and flour a 10\" tube pan. bake at 325f for 90 minutes or until center comes out clean. let cool 10 minutes and then turn from pan.","target":"cream the shortening and butter with a mixer. add in sugar 1\/2 cup at a time. follow it with cream cheese. add flour by cups, alternating with the eggs, starting and finishing with the flour (one cup flour, three eggs, another cup of flour, three eggs, then the last cup of flour). stir in vanilla. pour into a tube pan (10 inch is usually best). bake at 325° for 75 minutes, checking up on it at the hour mark. keep an eye on it and use a knife to see if it comes out clean when put into the cake. let cool for 15 minutes, then put it on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle gelatine over hot water in a small bowl. stir to dissolve. cool for 10 minutes. peel mango. slice the flesh away from the large flat stone. reserve a few thin slices for decoration. puree the remaining mango in a blender or food processor with the castor sugar and lemon rind. whisk cream until it is thick. pour in the mango mixture and fold through until evenly blended. pour in the cooled gelatine. stir well. whisk egg whites until stiff. fold gently through the mango mixture until completely combined. transfer to serving glasses. leave to set in the fridge for 1-2 hours. decorate with the sliced mango and fresh flowers, if desired. serve and enjoy!","target":"sprinkle gelatin over hot water in a small bowl. stir to dissolve. cool for 10 minutes. mix the mango puree and sugar. pour in the cooled gelatin. whisk cream until it is thick. pour in the mango mixture and fold through until evenly blended. whisk egg whites until stiff. fold gently through the mango mixture until completely combined. transfer to serving glasses. leave to set in the fridge for 1-2 hours. decorate with the sliced mango and fresh flowers, if desired. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle gelatine over hot water in a small bowl. stir to dissolve. cool for 10 minutes. peel mango. slice the flesh away from the large flat stone. reserve a few thin slices for decoration. puree the remaining mango in a blender or food processor with the castor sugar and lemon rind. whisk cream until it is thick. pour in the mango mixture and fold through until evenly blended. pour in the cooled gelatine. stir well. whisk egg whites until stiff. fold gently through the mango mixture until completely combined. transfer to serving glasses. leave to set in the fridge for 1-2 hours. decorate with the sliced mango and fresh flowers, if desired. serve and enjoy!","target":"1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it. 2. mix gelatin in mango pulp. 3. in a cold steel container, beat cream and sugar a little. 4. mix cream in the pulp and beat till soft peaks form. 5. fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving. 6. garnish with whipped cream, mint and thick mango pulp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. marinate the chicken in this for 6 hours, in a fridge. bake the chicken in a preheated oven for 15 minutes at 250 f (130 c). put it aside. cut tomatoes, put them in a pan (no water) and boil. when the quantity has dropped by half, strain through a fine sieve. what comes out of the sieve is the tomato sauce. take a pan, start heating the sauce, add the butter. when the butter is melted, add the white pepper, salt, fenugreek leaves and cream. cook for 2-3 minutes. mix the chicken pieces into this sauce. cover and cook on a low flame until the chicken is done. garnish with fresh coriander and serve with rice.","target":"preheat oven to 375*f. place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat. arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken. bake in the preheated oven for 40 minutes or until the chicken is no longer pink and the juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. marinate the chicken in this for 6 hours, in a fridge. bake the chicken in a preheated oven for 15 minutes at 250 f (130 c). put it aside. cut tomatoes, put them in a pan (no water) and boil. when the quantity has dropped by half, strain through a fine sieve. what comes out of the sieve is the tomato sauce. take a pan, start heating the sauce, add the butter. when the butter is melted, add the white pepper, salt, fenugreek leaves and cream. cook for 2-3 minutes. mix the chicken pieces into this sauce. cover and cook on a low flame until the chicken is done. garnish with fresh coriander and serve with rice.","target":"heat oil and half of the butter. cook the chicken and remove from heat. heat remaining butter and cook ginger for 1 minute. add coriander, cumin, garam masala and chilli to the ginger, cooking for a further minute. add the tomato puree, tomato paste and salt and simmer for 10 minutes. add the coconut cream and pepper and continue to simmer. add sugar, small amount at a time, according to taste and how sweet you would like it. add the chicken to the curry, sprinkle with sliced almonds and serve with saffron rice and naan bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in small sauce pan melt butter, and add brown sugar and 1 tbs pineapple juice. arrange pineapple and pecans in cake pan and pour butter sauce over top. in small bowl combine flour, baking powder, and salt. in larger bowl add shortening, beat with mixer for 30 seconds, add sugar, beat 1 min, add egg, and vanilla, until blended. start adding flour mixture and 3\/4 cup pineapple juice to the wet mixture, a little at a time, then spread into pan. bake at 350°f for about 40 minutes. let cool 10 minutes before turning over on plate.","target":"preheat oven to 375 degrees f. melt butter and pour onto a round dip baking pan. pour brown sugar over the top and arrange pineapple rings over the sugar. mix remaining ingredients together except egg whites. fold egg whites previously beaten stiff to the batter. pour mixture into the pan and bake for about 40-50 minutes depending on the oven. let cake cool in the pan for about 5 minutes. turn cake upside down onto a plate and let it stand like that so that juices run down the cake for about 1 minute and then remove the pan. eat warm or cool down for consumption."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in small sauce pan melt butter, and add brown sugar and 1 tbs pineapple juice. arrange pineapple and pecans in cake pan and pour butter sauce over top. in small bowl combine flour, baking powder, and salt. in larger bowl add shortening, beat with mixer for 30 seconds, add sugar, beat 1 min, add egg, and vanilla, until blended. start adding flour mixture and 3\/4 cup pineapple juice to the wet mixture, a little at a time, then spread into pan. bake at 350°f for about 40 minutes. let cool 10 minutes before turning over on plate.","target":"preheat oven to 350 deegrees. pour melted butter in a 9x9x2 baking pan and sprinkle with brown sugar. arrange pineapple over and place cherries in center of pineapple rings. reserve extras. beat remaining ingredients for 30 seconds then for 3 minutes on high. crush remaining pineapple rings and add remaining pineapple and cherries to mixture. pour in pan and bake 50-55 minutes or until toothpick comes out clean. remove and immediately turn pan upside-down. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in small sauce pan melt butter, and add brown sugar and 1 tbs pineapple juice. arrange pineapple and pecans in cake pan and pour butter sauce over top. in small bowl combine flour, baking powder, and salt. in larger bowl add shortening, beat with mixer for 30 seconds, add sugar, beat 1 min, add egg, and vanilla, until blended. start adding flour mixture and 3\/4 cup pineapple juice to the wet mixture, a little at a time, then spread into pan. bake at 350°f for about 40 minutes. let cool 10 minutes before turning over on plate.","target":"preheat oven to 350 degrees. place butter in a 9-inch round cake pan. heat in oven until melted. sprinkle in brown sugar. stir until well moistened. arrange apple slices in pattern on top of brown sugar-butter mixture. press apples firmly into mixture. heat pan in oven until sugar starts to bubble. set aside. beat eggs and sugar until light and fluffy. gradually beat in apple juice and lemon extract. sift cake flour and baking powder together. add to mixture, stirring until smooth. pour batter over apples. bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. remove from oven and invert on serving platter. let the pan stay over cake for 5 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. put the chicken into a large mixing bowl and pour over the yoghurt mixture. set aside. melt together the butter and oil in a medium karahi, wok or frying pan. add the onions and fry for about 3 minutes. add the chicken mixture and stir-fry for about 7-10 minutes. stir in about half of the coriander and mix well. pour over the cream and stir in well. bring to the boil. serve garnished with the remaining chopped coriander.","target":"preheat oven to 375*f. place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat. arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken. bake in the preheated oven for 40 minutes or until the chicken is no longer pink and the juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. put the chicken into a large mixing bowl and pour over the yoghurt mixture. set aside. melt together the butter and oil in a medium karahi, wok or frying pan. add the onions and fry for about 3 minutes. add the chicken mixture and stir-fry for about 7-10 minutes. stir in about half of the coriander and mix well. pour over the cream and stir in well. bring to the boil. serve garnished with the remaining chopped coriander.","target":"heat oil and half of the butter. cook the chicken and remove from heat. heat remaining butter and cook ginger for 1 minute. add coriander, cumin, garam masala and chilli to the ginger, cooking for a further minute. add the tomato puree, tomato paste and salt and simmer for 10 minutes. add the coconut cream and pepper and continue to simmer. add sugar, small amount at a time, according to taste and how sweet you would like it. add the chicken to the curry, sprinkle with sliced almonds and serve with saffron rice and naan bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"cook macaroni in large pot of boiling salted water until done; drain. meanwhile, heat oil in large frying pan and sauté onion until softened. add ground beef and cook until browned. add tomatoes, thyme, oregano and salt to taste. cook about 5 minutes to blend flavors. in a small saucepan, whisk together flour and milk. cook over medium heat, stirring, until mixture comes to a boil. continue cooking 1 minute. remove from heat and stir in 3\/4 cup cheese. stir until cheese is melted. stir into meat sauce. combine with macaroni. pour into prepared baking dish. top with remaining 1\/4 cup cheese. bake at 375° until golden, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"cook the macaroni according to package directions. once macaroni is cooked, layer in a greased casserole dish. put a layer of macaroni, then a layer of cheese, and repeat. use half of each item for each layer, making sure to end with the cheese on the top. dot the top with margarine or butter. pour the milk over the top, then sprinkle with bread crumbs until the cheese is completely covered. cover and cook in a 325 degree oven for an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"cook pasta in salted water. in a bowl big enough to hold everything, mix cheese with egg, salt, pepper, and enough milk to make it gloppy. add well-drained cooked pasta and mix gently with a lifting motion to avoid mushiness. serve with sauce poured over and a sprinkling of freshly grated parmesan, asiago, or pecorino cheese if desired. it doesn't get much easier than this!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"preheat the oven to 400°f use a large saucepan to cook the macaroni in lightly salted boiling water according to pack instructions. drain carefully in a colander. melt the butter in another saucepan and stir in the flour and mustard to make a paste. cook over a low heat for 1 minute, stirring all the time. slowly whisk in the milk a little at a time until smooth, then simmer the sauce until thickened. stir two-thirds of the cheese into the sauce, then mix in the macaroni and season to taste. transfer the macaroni cheese to a baking dish, scraping out all the sauce with a wooden spoon, then level the top flat. sprinkle over the crushed chips. cover with the remaining cheese and cook in the oven for 20 minutes until golden and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"boil macaroni for about 11 minutes. drain water, add olive oil and cheese, stir to melt cheese. add onions, milk, and parsley, stir again. easy! optional additional thickener: ½ cup undiluted campbell\u2019s 98% fat free cream of chicken soup\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026 70 cal, 10 g carbs, 2 g protein, 10 mg. cholesterol, total fat 2.5 g (sat. fst 1 g, trans fat o g)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf. meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot. melt 2 tablespoons butter in the skillet over medium heat. whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil. season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes. stir in cheese to melt. combine onions and cheese sauce with pasta and toss."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook macaroni in water and the salt until tender. drain. in a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. beat the eggs as for scrambled, pour this over the macaroni. fry on medium heat. add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.","target":"set rack in middle of oven and pre-heat to 400°f. par-boil macaroni for 4 1\/2 minutes. rinse in cold water and drain. mash tomatoes using potato masher, hand blender, or food processor. mix with cooled macaroni and pour into a large baking dish. i use my small, oval roasting pan. coarsely grate cheese and spread evenly over macaroni and tomatoes in baking dish. bake at 400 f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: marinate the chicken in the marinade for 1 whole hour. heat oil in a non stick pan and fry the chicken for 10 minutes. remove the chicken and keep aside. in the remaining oil fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates. add the cashew paste, chilli pd, tomato paste and cook for 10 minutes. add the butter and the cream and the chicken. mix well and cook till done. garnish with cilantro.","target":"preheat oven to 375*f. place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat. arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken. bake in the preheated oven for 40 minutes or until the chicken is no longer pink and the juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: marinate the chicken in the marinade for 1 whole hour. heat oil in a non stick pan and fry the chicken for 10 minutes. remove the chicken and keep aside. in the remaining oil fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates. add the cashew paste, chilli pd, tomato paste and cook for 10 minutes. add the butter and the cream and the chicken. mix well and cook till done. garnish with cilantro.","target":"heat oil and half of the butter. cook the chicken and remove from heat. heat remaining butter and cook ginger for 1 minute. add coriander, cumin, garam masala and chilli to the ginger, cooking for a further minute. add the tomato puree, tomato paste and salt and simmer for 10 minutes. add the coconut cream and pepper and continue to simmer. add sugar, small amount at a time, according to taste and how sweet you would like it. add the chicken to the curry, sprinkle with sliced almonds and serve with saffron rice and naan bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat egg yolks with sugar over a hot fire until steam begins to rise. remove from the fire to ice and continue beating until the mixture becomes quite stiff. stir in bisque crumbs. pour into a 2-quart brick or melon mold thinly lined with frozen apricots. pack in ice and salt for two hours. be careful to overfill the mold, as the mixture will shrink a little.","target":"make a syrup with the sugar and hot water; boil until the syrup is thick and spins a short thread when dropped from a spoon. beat egg yolks with warm water and salt until thick and golden. pour the hot syrup over the egg yolk mixture, stirring constantly until fully incorporated. cook in double boiler until the mixture thickens. remove from heat and cool; stir in vanilla and sherry wine. stir mixture into the whipped cream. pour into paper-lined muffin pan cups or chilled ramekins; sprinkle the tops with finely chopped mixed nuts. place cups into freezer for about three hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate and butter in a bowl for 1 1\/2- 2 minutes on high. preheat oven to 180degc. beat 1\/2 cup sugar and egg yolks together until thick and creamy. stir in melted chocolate and butter. beat egg whites until stiff peaks form. gradually add remaining sugar and beat until thick and glossy. fold egg whites gently into chocolate mixture. pour three quarters mixture into a lined and greased springform pan. bake on low rack for 35- 40 minutes on convection 180c. allow to cool slightly. pour remaining mousse over cake. refrigerate overnight. decorate with whipped cream and chocolate squares round the edges.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 'cream'together butter and syrup. beat egg whites until stiff, and egg yolks to make a creamy consistancy. add egg yolks to syrup mix, along with all other ingredients except egg whites. mix well, adding however much cocoa you desire. fold in egg whites. preheat moderate oven. lightly coat muffin tin (greased or non-stick) with cocoa dust (unless using paper patty pans). spoon in mixture and bake 20 minutes.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt. heat until the chocolate is melted in the double boiler or microwave. let cool for 2 minutes. rapidly beat the egg yolks into the chocolate mixture one at a time. beat in the extract, zest, and liqueur. in a clean bowl with clean beaters whip the egg whites until soft peaks form. gently but thoroughly fold in the chocolate mixture. pour into a large serving dish or individual bowls or glasses. refrigerate overnight. garnish with the chocolate curls and orange rind twists before serving.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together margarine and flour until crumbly. add rest of ingredients and stir together well. grease muffin tins and lightly dust them with flour. spoon batter into tins about half full. bake@ 350° (175°c) for 20-25 minutes. check if ready by pushing finger down on muffin and if it rises back up it is ready. frost with chocolate icing.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place rice syrup and vanilla in the bowl of a food processor, cover and turn on. add tofu chunks a few at a time. add coco and grated orange zest if using. slowly add ice water in a thin stream if needed. pour into serving dishes or goblets and chill for at least 3 hours.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soak the china grass in 3\/4 cup of cold water for 1 hour. put to cook on a slow flame until it dissolves. put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate. to the remaining 1\/2 cup milk, add the custard powder and boil. when the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute. when the china grass is completely dissolved, add to the boiling custard and cook again for 2 minutes. strain the mixture and go on stirring till it gets slightly cold. beat the cream with powdered sugar, add vanilla essence and mix well. add to the cocoa mixture and put it to set. once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix the egg yolks and sugar together in a food processor for 6 minutes (set aside) chop chocolate chips in food processor, mix in boiling hot coffee and continue with the mixing process until chocolate is melted and smooth. once smooth add chunks of chilled butter, one at a time continuing with the food processor again, until smooth. add in egg mixture and then triple sec and again continue mixing in food processor until silky smooth. optional (for lighter, fluffier version) beat egg whites until stiff and fold into above.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: send spouse to alaska to capture moose, or have one delivered by ups. meanwhile, melt chocolate in very large double boiler. keep warm. tie up moose with rope. holding the moose by the tail, carefully dip in melted chocolate, covering it completely with a thin coating. arrange moose attractively on large platter and refrigerate for 2 days to set chocolate. remove rope, wash to remove chocolate,if necessary, and return rope to clothesline. garnish chocolate moose with cool whip and top with a cherry. serve immediately. or you could just chew on the rope, which may be tastier. may be doubled for serving a crowd.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. line cookie sheet with foil or parchment paper (if using foil, grease with shortening). in a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes. add sugars, extracts, eggs, and ice cream topping. beat about 3 minutes, or until fluffy. mix flour, cocoa, baking soda, and salt in a separate bowl. stir flour mixture into margarine mixture until evenly mixed. stir in chips. drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet. bake 13-15 minutes, or until edges are set (cookies will appear underbaked). cool for 5 minutes, then remove to wire rack to fully cool.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 200cc. sift the flour, cocoa and baking powder into a bowl with a pinch of salt. in a separate bowl, combine the egg, sugar, milk and melted butter, then stir into the dry ingredients until just combined- don't overmix. pour mixture into 12 medium-sized muffin cases. place on a baking tray and bake for 10 minutes or until risen, then remove and allow to cool. spread the muffins with the melted chocolate.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using a mixer, combine the pudding, milk, and cool whip until smooth. spoon into 4 medium glasses. top with cool whip, mini chocolate chips, and pecans. chill for 1 hour. for a special occasion or romantic dinner, use wine glasses and top with strawberries.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: about 1\/2 hour before needed, melt 1\/2 chocolate bar per serving over low heat, til just melted. do not over cook. drizzle chocolate into martini glasses in zigzag pattern over interior of each glass. freeze until ready to make drink. combine vodka and cream de cocao in a jigger with ice. shake briskly til thoroughly mixed and chilled. pour into waiting glasses. top with a sprig of mint. or try a dusting of nutmeg or cinnamon for variation. enjoy!","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chop chocolate (or use chocolate chips) and put it in a food processor. heat cream in a pan (or in the microwave) just below boiling point. pour hot cream in the food processor and process 1 minute. add the egg, salt and mint syrup or orange peel and cointreau (or other flavouring) and process one more minute. pour in individual ramequins (or serving cups), cover with plastic wrap and refrigerate overnight. garnish with chocolate curls or whipping cream before serving.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: to melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly. in a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set. whisk the cream until soft peaks form and fold into chocolate mixture. whisk the egg whites with the sugar until soft peaks form. fold into the mixture with the optional flavours until just combined and freeze for four hours.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brownies: in a large microwave safe bowl, melt butter and chocolate chips on high for 90 seconds, stirring every 30 seconds. stir in remaining ingredients except pecans and beat until smooth. stir in pecans. spread into a buttered 13x9-inch baking pan. set aside. proceed with making mousse. mousse: in a microwave safe bowl, melt chocolate chips with cream on high for 90 seconds, stirring every 30 seconds; cool slightly. in a mixer bowl, beat remaining ingredients (except pecans), until foamy. stir in chocolate mixture. pour mousse topping over brownie; sprinkle with pecans. bake in a 350 degree oven for 50-55 minutes. let cool 2 hours before cutting into squares.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a microwave or a double boiler, heat chocolate, 1\/4 cup water and butter until the chocolate and butter are melted. cool for 10 minutes. in a small heavy saucepan, whisk egg yolks, sugar and remaining water. cook and stir over low heat until mixture reaches 160°f, about 1-2 minutes. remove from the heat; whisk in chocolate mixture. set saucepan in ice and stir until cooled, about 5-10 minutes. fold in whipped cream. spoon into dessert dishes. refrigerate for 4 hours or overnight.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: press crushed cookies onto a bottom of 9 inch square. pan lined with foil. beat cream cheese until creamy. gradually add condensed. milk and chocolate, mixing well after each addition. add whipped topping; stir gently until well blended. spoon over crust. freeze at least 6 hours or overnight. remove from freezer 15 minutes before serving to. soften slightly. cut into squares to serve. store leftover dessert in freezer. easy cleanup place cookies in resealable plastic bag. seal bag,. removing all air. crush cookies with rolling pin or wooden spoon. no mess to clean up.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine in saucepan and add cocoa powder and water. blend and let cool slightly. beat egg yolks in a bowl. add chocolate mixture. in a seperate bowl. beat eggs whites until stiff, add sugar and beat again. fold 1\/4 of the egg whites into chocolate mixture. add remaining egg whites a little at a time, blend gently. pour into 9 inch glass bowl and refrigerate for a minimum 1 hour.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put dry milk into a large mixing bowl. combine the sugar, cocoa and salt, and sift or sieve the mixture into the dry milk- blend thoroughly. to make hot chocolate: put 5 tablespoons of the mix into a mug or large cup. slowly stir in hot water, stirring until the mix is dissolved and the cup is full.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add ice to your shaker. add all four ingredients to the shaker and shake for about 30 seconds. strain into martini glass and enjoy! i store my vodka in the freezer to keep it icy cold. i like to crush my ice before i add it to my shaker. when i am shaking it some of the crushed ice melts and also a few tiny pieces get through my strainer into my glass which i like. if you don't want tiny ice particles in your drink than use regular ice instead of crushed. i have used a pitcher with a tight fitting lid to make several at once and they turn out great.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine watr and 2 tb sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. remove from heat, add chocolate, and cover. let mixture stand 5 mintues or until chocolate melts. cool. beat egg whites (at room temperature) until foamy. add cream of tartar and 2 tb sugar, 1 tb at a time, beating until stiff peaks form. set aside. add egg yolks to chocolate mixture; beat until smooth. stir in amaretto. fold abotu 1\/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. spoon mousse into 2 dessert dishes and chill. to serve, garnish each serving with an almond slice, if desired.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. grease 9 x 3 inch springform pan. in a large pan heat sugar, butter, oil, water, and all the cocoa on very low heat till smooth. stirring constantly. remove from heat and stir in eggs. pour into pan and bake 45-50 minute till toothpick inserted into middle comes out clean. completely cool. cover with plastic wrap and refridgerate till chilled (about 4 hours). thinly slice with a warm knife. great with cool whip. refridgerate leftovers.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. grease and flour 3 9-inch round cake pans. prepare cake-in large bowl combine sugar, flour, cocoa, baking powder and soda, and salt. add eggs, milk, oil and vanilla-beat 2 minutes. stir in boiling water. divide batter in pans. bake for 20 minutes, and cool completely. to prepare mousse-combine all ingredients and whip on high till soft peaks form. chill under ready to spread over cake layers. to prepare chocolate ganache-combine chips and half and half in double boiler and cook until combined. remove from heat and let cool once cake layers are cooled, spread mousse between layers. spread chocolate ganache over entire cake-best to do when ganach is a bit warm or room temperature. allow cake to cool and set.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare mousse mix as directed on package, using 2\/3 cup milk. spoon about 1\/3 cup mousse onto center of each of 4 dessert plates. using back of spoon, shape each inot shell about 3 1\/2 inches in diameter, building up the edges slightly. chill mousse shells in freezer for at least 15 minutes. meanwhile, place almonds in nonstick skillet; roast over medium heat 5-7 minutes or until lightly browned, stirring occasionally. cool. to assemble, fill each mousse shell with about 1\/3 cup ice cream. spoon hot fudge topping over ice cream. place 3 raspberries, evenly spaced, around edge of ice cream. arrange 3 sliced almonds around each raspberry to form flower. serve immediately. shells can be made the day ahead and stored covered in the freezer.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water. remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired. chop half the ginger and add to the chocolate. slice remaining ginger and set aside. whisk egg whites in separate bowl with electric mixer until soft peaks form. stir a large spoon of whites into the chocolate mixture, then gently fold in the rest. divide between four small dessert glasses and chill at least 3 hours until set. whip cream lightly and spoon on top of the mousses. garnish with remaining ginger, dust with cocoa, and serve.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat whipping cream in chilled small bowl on high with an electric mixer until stiff. fold in liqueur and chocolate syrup. spoon into 2 paper lined foil cupcake liners. cover and freeze at least 4 hours but no longer than 48 hours. place in fridge 15 minutes before serving. sprinkle with cocoa. serve.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate in a pan over hot water. reserve it. beat eggs yolk until lighter and fluffy. add, little by little, the melted chocolate to the eggs yolk. mix well. add the port wine. reserve it. beat eggs white until hard peaks. add suggar to it and mix well. add chocolate mixture to the eggs white and suggar. mix it by hand and smoothly. put it in a bowl and refrigerate it. make it one day ahead. decorate as you wish.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a microwave or double boiler, heat chocolate, ¼ cup water and butter until the chocolate and butter are melted. cool for 10 minutes. in a small heavy saucepan, whisk egg yolks, sugar and remaining water. cook and stir over low heat until mixture reaches 160; about 1-2 minutes. remove from heat; whisk in chocolate mixture. set saucepan in ice and stir until cooled, about 5-10 minutes. fold in whipped cream. spoon into dessert dishes. refrigerate for 4 hours or overnight.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the chocolate in the microwave on medium or in a heatproof bowl set over a pan of simmering water. quickly beat in the mascarpone and enough icing sugar and cognac to taste. spoon into small cups or ramekins and chill for atleast 10 minutes until cool and set.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all ingredients together thoroughly and store in an airtight container. when ready to serve place 1\/3 cup of mix in a 8-10 ounce mug and pour about 3\/4 cup of boiling water over the mix; stir to dissolve. serve with a candy cane or tiny marshmallows.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: warm the brandy. melt the chocolate in a glass bowl over a pan of simmering water, taking care not to let it overheat. mix the brandy into the chocolate to prevent chocolate separating. whisk the egg whites to soft peaks. pour the chocolate onto egg whites and fold together gently. whip the cream to soft peaks and add to chocolate mixture. divide between four serving glasses and chill. garnish with red berries and dust with icing sugar to serve.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place cold milk in mixing bowl. add chocolate pudding mix and whisk for 2-3 minutes. add thawed cool whip and whisk until mixed. place in serving bowl or individual small bowls. refrigerate until serving time. you can prepare with any flavor of pudding mix. i have also served with sliced strawberries.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f in medium bowl, stir together 3\/4 cup flour and 3 tbsp splenda. with pastry blender or 2 knives, cut in margarine until fine crumbs form. press mixture onto bottom of ungreased 8 inch square baking pan. bake 15 minutes or until golden. reduce oven temperature to 300°f meanwhile, in small mixer bowl, stir together remaining 2\/3 cup splenda, cocoa, remaining 2 tbsp flour, instant coffee and baking powder. add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. add yogurt; beat just until blended. pour over prepared crust. bake 30 minutes or until center is set. cool completely in pan on wire rack. cut into squares. store, covered in refrigerator.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the chocolate in a heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water) stir until chocolate melts and is smooth. set aside to cool. use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. add the egg yolks, 1 at a time, beating well after each addition until combined. add the chocolate and beat until combined. gradually add the oil and cointreau, beating until well combined. spoon the chocolate mixture into serving cups, cover and place in the fridge for 4 hours or until firm.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix crushed cookies and the butter in foil-lined 9-inch square pan. press firmly onto bottom of pan to form crust. beat cream cheese in large bowl with electric mixer on low speed until creamy. gradually add milk, mixing well after each addition. blend in chocolate. gently stir in whipped topping. spoon over crust; cover. freeze at least 6 hours or overnight. remove from freezer 15 minute before serving to soften slightly. cut into 16 squares to serve. store leftover dessert in freezer.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: break the cholote into a bowl and place over a pan of simmering water until it melts. beat the egg whites until they form stiff and glossy peaks. pour the melted chocolate into a clean bowl and whisk in the egg yolks and tia maria or orange juice. gently fold in a third of the egg whites, then fold in the rest. spoon into glass serving dish, or 4 individual dishes, cover with cling film and place in the refrigerator for at least two hours before serving. for the best results leave overnight. serve with whipped cream and the fresh fruit.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour milk in blender. add protein powder and blend on medium for 15 seconds. add pudding mix an blend on high for 45 seconds stopping to scrape down sides if needed. pour chocolate mixture into large bowl. gently fold in the cool whip until completely mixed. chill in refrigerator for at least 20 minutes before serving. enjoy!","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: whip cream and set aside. heat sugar and water in a small saucepan until sugar dissolves and mixture comes to a boil. put eggs, chocolate chips, coffee and salt in a blender or processor. while blending, pour syrup in a steady stream and process until smooth. add grand marnier and process a little longer. add whipped cream and blend until mixed thoroughly. pour into serving dishes and refrigerate until set.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred). cool chocolate for 10 minutes. placed whipped topping in a bowl and then fold in cooled melted chocolate. cover and chill for 3 hours. shape into 1 inch balls and then roll in the vanilla wafer crumbs. store in a covered container in the refrigerator or freeze.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fill a small squeeze bottle with your favorite chocolate sauce. create a spiral pattern of chocolate in the martini glasses, turning each glass gently as you squeeze out the sauce. squeeze a generous amount of chocolate sauce onto 4 cherries, and place in the bottom of each glass. fill a metal cocktail shaker with cracked ice; place the top on the shaker, and shake for about 10 to 15 seconds. add the vodkas, chocolate liqueurs, kahlua and half-and-half, and shake until frothy, about another 15 seconds. strain the liquid into the prepared glasses, and serve immediately.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line a springform pan bottom and sides with ladyfingers (about 1-1\/2 packages). follow directions on pudding mix, using 2 cups of milk. add cream (which replaces the other 2 cups of milk on the package directions). beat until thick with heavy peaks. pour into ladyfinger-lined pan and let set. if you like, finish off top with additional whipped cream.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix crushed cookies and the butter in foil-lined 9-inch square pan. press firmly onto bottom of pan to form crust. beat cream cheese in large bowl with electric mixer on low speed until creamy. gradually add milk, mixing well after each addition. blend in chocolate. gently stir in whipped topping. spoon over crust; cover. freeze at least 6 hours or overnight. remove from freezer 15 minute before serving to soften slightly. cut into 16 squares to serve. store leftover dessert in freezer.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1melt margarine in saucepan and add cocoa powder and water. 2blend and let cool slightly. 3beat egg yolks in a bowl. 4add chocolate mixture. 5in a seperate bowl. 6beat eggs whites until stiff, add sugar and beat again. 7fold 1\/4 of the egg whites into chocolate mixture. 8add remaining egg whites a little at a time, blend gently. 9pour into 9 inch glass bowl and refrigerate for a minimum 1 hour.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix everything but the cocoa together. beat until it starts to thicken. add in the cocoa and beat until thick. i do not like sweet chocolate, so you will likely want to add more sweetener at this point. i prefer to dish it out and let people adjust it themselves. chill at least one hour. divide into four bowls and put slices of orange (or mandarin orange) on top for garnish.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix half n half, water, splenda (5 indiv. pkts), and hershey's dry cocoa together. mix in ricotta. mix in cool whip, and sour cream (but don't whip the crap out of it). this mix will taste like dooky until you put in the pudding mixes. fair warning:have small cups or whatever you're going to store and or serve your mousse in ready. because the minute the wet mix and pudding mix come into contact, you have about 30 seconds to blend and pour before it becomes quite sticky, thick, and unmanageable. add pudding mixes (open them both before adding them both at the same time). beat the hell out of it. pour into cups, small dishes, gladware, whatever you're using to serve\/store it.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place almonds in a mini food chopper until coarsely chopped. line a small casserole dish with the chopped almonds. make pudding per package instructions. fold in room temp cream cheese and cool whip. add white chocolate syrup to mixture. add mixture on top of chopped almonds. refrigerate 2 hours serve w\/ sliced strawberries.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 400 degrees f. line muffin cups (2 1\/2\" in diameter) with paper bake cups. in medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt; stir in yogurt, milk and vanilla just until combined. do not beat. fill muffin cups 2\/3 full with batter. bake 15-20 minutes or until wooden pick inserted in center comes out clean. cool slightly in pan on wire rack. remove from pans. sprinkle powdered sugar over tops of muffins, if desired. serve warm.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut tofu into squares and blend in food processor or blender until smooth. in a small saucepan or broiler, melt chocolate with 1 tablespoon or so of water until melted, stirring constantly. add maple syrup to pan of melted chocolate and stir together. pour the syrup\/chocolate mixture into blender\/food processor with the tofu in it and blend until well mixed. add some splenda if needed. pour into small bowls and top with whipped cream, fruit, or whatever else you may want. chill in fridge for however long you like. the longer it chills, the thicker it will be.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: four easy steps and you have it! melt chocolate in microwave oven or in double boiler on stove top after cooling chocolate slightly, beat eggs lightly (or shake eggbeaters) and add. (optional: also add cognac or other liquor, if desired) carefully fold cold (but not frozen) low fat whipping cream substitute into the melted chocolate. a rubber spatula works well. place mousse in single or individual serving bowls, add topping if desire, and refrigerate over night or for a few hours tip: the flavor comes primarily from the chocolate. the better the chocolate, the better the mousse! there you have it. awesome tasting, low-cal, low-fat, low-effort (and no longer secret!) chocolate mousse! enjoy.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: whip whipping cream, sugar and vanilla. set aside. melt chocolate on stove over a low heat, or in the microwave. separate eggs adn add the yolks to the chocolate mixture. beat egg whites. add cream of tartar and beat until stiff. fold 3\/4 whipped cream into the chocolate mixture. fold the egg whites into the chocolate mixture. line a 10 inch springform pan with chocolate wafers, covering the bottom and sides. fill the pan with the chocolate mixture, next adding the whipped cream on top. microwave the mini chocolate chips until they are just soft. sprinkle the chips on top of the cake and drizzle some chocolate sauce over. chill for at least one hour.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make a batch of nif's chocolate crepe batter #354547 and keep warm. grate the chocolate and mix with the sugar, vanilla extract and boiling water. beat until smooth. add the egg yolks one at a time beating well after each addition. beat the egg whites until stiff. fold gently into the chocolate mixture. refrigerate for two hours. fill each crepe with the chocolate mousse mixture and fold over. serve with whipped cream and sprinkle with chopped nuts.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender container place the chocolate milk and creme de cocao. add banana chunks. cover and blend until smooth. through hole in lid of blender add ice cubes, one by one while blender isrunning, until mixture is smooth. pour into a glass. garnish with crushed chocoalte cookies or chopped chocolate.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1) in a small pot, melt 1 tablet of mexican chocolate in the milk on medium heat. stir frequently until tablet is dissolved and mixture is free of large clumps. add salt. mixture may appear grainy. take off heat and set aside to cool. 2) in a large bowl, stir cocoa powder and nstant pudding mix. slowly add whipping cream to dry mix. beat on high until mixture thickens. add chocolate\/milk\/salt mixture and beat on high until fluffy. chocolate mixture may be warm when added. 3) fill cups and chill 2-3 hours. i find the mousse tastes even better after at least 6 hours in the fridge. can be topped with whip cream or cool whip.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine next 4 ingredients: (cream cheese, sugar, vanilla, and salt). beat until well blended. add egg yolks and beat until smooth. in a microwave safe dish, mix semi-sweet chocolate with milk and microwave in 20 second intervals until chocolate is melted. blend in melted semi-sweet chocolate. beat egg whites until stiff and fold in with whipped cream. mix everything together until well blended. pour into cups: chill until firm.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat pudding mix into 2 cups cold milk in a bowl, using wire whisk or electric mixer, for about 2 minutes. fold in the cool whip®, vanilla extract, and cinnamon (if desired). stir until well blended. pour into individual serving dishes. cover with plastic wrap, and keep chilled until ready to serve.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a pan over low heat, whisk the cocoa, evaporated milk, egg yolks, salt and 1\/4 cup sugar until smooth and slightly thickened. this should take about 5 minutes. pour into a bowl, cover and cool for 1 hour. beat egg whites until soft peaks form. add the 1 teaspoon sugar and beat until stiff. stir 1\/4 of the egg whites into the cooled chocolate mixture, then fold in the remainder. pour into glasses. chill at least 2 hours before serving.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: gradually stir frangelico into chocolate in large bowl; cool completely. mix yolks into chocolate 1 at a time. beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form. in another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream. fold 1\/3 of cream mixture into chocolate to lighten. fold in remaining cream and chopped hazelnuts. spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (can be prepared 1 day ahead.). let stand at room temperature 1 hour. spoon mousse into glasses, top with whipped cream, nuts, and violets.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1) beat whipping cream until stiff peaks form. 2) lightly beat caramelised condensed milk with a fork and stir in cocoa powder. n.b.: if caramelised condensed milk is unavailable, regular condensed milk can be caramelised by boiling the tin in a saucepan of water for a few hours, taking care that there is always water in the saucepan or the tin will explode. 3) fold caramel mixture into cream. 4) sprinkle a generous layer of crushed biscuits onto the bottom of the serving dish. 5) spread a half the caramel-cream mixture over. 6) repeat and top with crushed biscuits.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 190 degrees. mix dry ingredients, including dark chocolate, cut in small pieces. melt the butter, add milk and the egg. mix both dry and wet ingredients. bake 25 minutes(or until golden). while baking make the pudding: melt the chocolate in the milk and then mix in the pudding powder with sugar. when baked, decorate muffins with 1 tablespoon of pudding and sprinkles.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. in your mixing bowl start with your rich whip mix until fluffy. 2. gradually add your eggs don't over mix. 3. gradually add your pudding until fully mixed. 4. add your alcohol and coffee. 5. spoon into cups and serve chilled with shredded something on top!","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325°. will need two 12-cup muffin pans; line 18 cups with paper liners. in a big bowl, whisk the flour, cocoa, baking soda, and salt together. in another bowl, whisk the sugar, eggs, butter, and vanilla together until well blended. add the egg mixture to the flour mixture and stir until just blended. gently fold in the chocolate chips. divide batter equally among prepared muffin cups. bake for 20-25 minutes or until a pick comes out clean. let cool in pans on a wire rack for 5 minutes; then transfer muffins to rack to cool.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 170°c line muffin tins with paper cases. in large bowl combine flour, baking powder, cocoa, sugar and half the chocolate chips. combine the eggs, milk and melted butter. using a wooden spoon gently stir into the dry ingredients, being careful not to overmix. fill the muffin cups 3\/4 full. sprinkle the remaining chocolate chips over the muffins. bake 25-30min. until cooked when tested with a skewer.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: directions. process berries in a blender or food processor until smooth. strain mixture into a small bowl, and discard seeds. add the sugar and liqueur, and stir until sugar dissolves. makes 1 cup of sauce. in a heavy saucepan on low heat, warm 1\/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. let mixture cool until it is lukewarm. stir in 1 tablespoon of raspberry sauce, and the food coloring. transfer to a large bowl. in a medium bowl, whip remaining 1 1\/2 cup cream to soft peaks. fold into melted chocolate mixture, one-third at a time, until no streaks remain. layer into parfait dishes, and serve with the sauce. may also be used to fill or ice a cake.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, mix flour with sugar, cocoa, baking powder, baking soda, and salt. in another bowl, combine applesauce, egg, oil, and almond extract. beat to blend, then add flour mixture and stir until evenly moistened. stir in chocolate chips. spoon the chocolate batter into 12 oiled or paper-lined muffin cups (2 1\/2 to 2 3\/4 inches wide). bake in a 350° oven until muffins just begin to pull from pan sides and centers spring back when lightly pressed, about 20 minutes. cool muffins in pan about 5 minutes, then turn out onto racks. serve warm or cool.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f grease 12 standard muffin or 6 jumbo muffin cups. heat the buttermilk in a microwave safe cup or bowl until warm. stir in the coffee and let stand to cool. combine oats, cocoa, flour, sugar, baking powder, baking soda and salt in a bowl. in another bowl, combine buttermilk, egg, vanilla and applesauce. add liquid ingredients to the dry ingredients, mix until moist. do not beat! stir in chocolate. fill the greased muffin cups ? full. bake 20- 25 minutes. serve warm.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using an electric mixer, beat the mousse powder with the milk as per directions on packet. fill each cone with mousse layering with some peppermint crisp if desired. refrigerate for 1 hour. whip the cream with the icing sugar. pipe or spoon the cream onto the cones. top with sprinkles. keep refrigerated until needed. note;the mousse powder i used may not be the same as you can get. (i'm in australia, i used \"äeroplane\" mousse mix ) so just follow the directions on the packets you get or you can just make your own mousse if you prefer.","target":"melt chocolate and water in saucepan. whisk in the vanilla. allow to cool. whip the cream. add the confectioner's sugar. on low beater, blend in the chocolate. scoop the chocolate mousse into a clear, glass bowl. garnish with grated chocolate or some of the chocolate from the pan drizzled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine oregano, chili powder, cayenne pepper, and salt. in a shallow bowl combine the melted butter and lemon juice. dip fish into butter mixture,then press into the spice mixture. place in a shallow casserole sprayed with non-stick cooking spray. bake at 450 degrees for about 15 minutes, or until fish flakes when pressed.","target":"saute the celery, onions and bell pepper in butter until the vegetables soften. add flour, salt, pepper, tarragon, basil, and milk, stirring until blended. cook sauce until it thickens, stirring constantly. lower the heat and add cheese, stirring until the cheese just melts. do not boil the cheese or it will get stringy. rinse the tilapia fillets in cold salted water, then drain and pat dry. arrange the fish in a single layer in an oblong baking dish. spoon the sauce over all. bake at 425ºf for 8 to 10 minutes or until the fish flakes easily when tested with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.","target":"dissolve the gelatin the boiling water. add the remaining ingredients except the sour cream. pour half of the mixture in a salad mold; let chill until firm. cover with a layer of sour cream, then top with the remaining half of the mixture. refrigerate until firm. garnish with fresh strawberry and pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.","target":"dissolve the gelatin the boiling water. add the remaining ingredients except the sour cream. pour half of the mixture in a salad mold; let chill until firm. cover with a layer of sour cream, then top with the remaining half of the mixture. refrigerate until firm. garnish with fresh strawberry and pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.","target":"place the strawberries in a saucepan and add sugar and water, cook over medium low heat. stir gently until the sugar has dissolved, simmer for 10 minutes until the strawberries are soft and syrupy. puree the strawberry mixture and gelatine in a food processor until smooth, set aside to cool. fold through cream, pour into 8 1\/2 cup capacity serving glasses and refrigerate for 30 minutes until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.","target":"sprinkle gelatine over water, and heat gently until dissolved. set aside to cool, but not set. place strawberries and sugar in blender, and blend until smooth. add gelatine mixture and blend for 1 minute. beat the cream until it forms soft peaks. fold into strawberry mixture. pour into serving dishes and decorate with strawberries and grated chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.","target":"crush strawberries; drain and reserve juice. set berries aside. add enough water to reserved juice to measure 3\/4 cup; pour into a saucepan. bring to a boil. in a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. cool completely. stir in crushed strawberries. in a small bowl, beat cream until soft peaks form; fold into berry mixture. return all to the mixing bowl. cover and refrigerate for several hours or overnight. before serving, beat until fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix sugar and self-rising flour; set aside. bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water. pour over dry ingredients. add to that 1\/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer. pour into greased 18\" x 12\" pan and bake for 25-30 minutes at 350 degrees. to make icing, bring to a boil 1 stick of remaining butter, 1\/2 cup peanut butter, 1\/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.","target":"combine sugar and water in saucepan. bring to boil and boil till sugar dissolves. remove from heat and stir peanut butter into sugar mixture. place mixture in a food processor or blender and blend on high till smooth. pour cooled mixture over ice cream and sprinkle with nuts if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix sugar and self-rising flour; set aside. bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water. pour over dry ingredients. add to that 1\/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer. pour into greased 18\" x 12\" pan and bake for 25-30 minutes at 350 degrees. to make icing, bring to a boil 1 stick of remaining butter, 1\/2 cup peanut butter, 1\/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.","target":"line a 23 cm square brownie tin with greaseproof paper. stir together the muscovado sugar, icing sugar, 50 g. unsalted butter and peanut butter until smooth. you will note that some of the muscovado sugar will still remain in small lumps, but that is ok. press the sandy mixture into the lined brownie tin and make the surface as even as possible. for the topping, melt the chocolates and 1 tablespoon butter together and spread on the base. put the tin in the fridge to set. when the chocolate has hardened, cut into small squares as it is very rich."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix sugar and self-rising flour; set aside. bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water. pour over dry ingredients. add to that 1\/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer. pour into greased 18\" x 12\" pan and bake for 25-30 minutes at 350 degrees. to make icing, bring to a boil 1 stick of remaining butter, 1\/2 cup peanut butter, 1\/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.","target":"line a 23 cm square tin with foil or parchment paper. stir all ingredients for the base together until smooth. you can use the paddle attachment to a mixer but a bowl and wooden spoon work just as well. (some of the sugar will remain lumpy). press the sandy mixture into the bottom of the tin as tight as possible and make the top as even as possible. to make the topping melt the chocolate and butter together and spread on the base. put in the fridge to set. when the chocolate is hardened cut into small squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"preheat oven to 350 degrees. in a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt. add milk and oil. mix together with a spoon and scrape into an 8-inch casserole that is fairly deep. in the same bowl, mix brown sugar and second amount of cocoa together. add hot water (not boiling). stir to dissolve sugar, then pour over batter but do not stir. bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch. serve warm with vanilla ice cream or cool whip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"in a medium mixing bowl stir together flour, the 1\/4 cup sugar, 1 tablespoon of the cocoa powder, and the baking powder. add milk, oil, and vanilla. stir until smooth. stir in nuts. transfer batter to an ungreased 1-quart casserole. in a small bowl stir together 1\/3 cup sugar and the remaining 2 tablespoon s cocoa powder. gradually stir in the boiling water. pour the mixture evenly over batter in casserole. bake in a 350 degree oven about 30 minutes or until a wooden toothpick inserted near the center of cake comes out clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"in a medium mixing bowl stir together flour, the 1\/4 cup sugar, and the baking powder. add milk, oil, and vanilla. stir until smooth. stir in peanut butter. transfer batter to an ungreased 1 1\/2 quart casserole. in the same mixing bowl stir together the 1\/2 cup sugar and the cocoa powder. gradually stir in the boiling water. pour the mixture evenly over batter in casserole. bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. serve warm with vanilla ice cream. if desired, top with fudge ice-cream topping. sprinkle with chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan). in a small bowl, mix together milk, 1\/4 cup brown sugar, molasses and oil. add to dry mixture in baking pan. mix until batter is smooth, then spread it out evenly. combine hot water, orange juice concentrate and 3 t brown sugar (you can use the same small bowl). carefully pour over the batter in the baking pan. bake in preheated 350 f oven for 40 minutes. remove from oven and allow to stand for 10-15 minutes before serving. best served hot. (if you have leftovers, use the microwave to warm up a serving.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"into a mixing bowl, sift together the cake flour, granulated sugar, soda, and salt. in a saucepan over low heat, heat chocolate and butter until melted. combine milk and vinegar in a cup or small bowl; stir into the chocolate mixture with the vanilla extract. add chocolate mixture to dry mixture all at once, stirring just until blended. add chopped pecans. spoon into a greased and floured 8-inch round cake pan. sprinkle brown sugar over the batter. combine 2 ounces unsweetened chocolate with the 1 1\/2 cups boiling water; stir into blended and chocolate is melted. pour over the batter. bake at 350°f for 45 to 50 minutes. serve fudge pudding cake warm with ice cream or whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. mix until smooth. stir in peanut butter, and pour in slow cooker. mix remaining sugar, and cocca powder, and gradually stir in boiling water. pour this mixture over batter in slow cooker. do not stir. cover and cook on high 2-3 hours, or till toothpick inserted comes out clean. serve with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. add milk, oil and vanilla and mix well. spoon batter into greased 8 or 9 inch square baking pan. mix remaining cocoa and granulated sugar. sprinkle over cake batter. pour boiling water over batter. bake at 350 degrees for about 30 minutes, until cake springs back when touched. let cool on wire rack 5-10 minues. serve warm.","target":"preheat oven to 375. cream butter and sugar together. beat egg yolks until thick and lemon colored. add to butter. beat in orange juice and zest. fold in flour and stir in milk. beat egg whites until stiff. fold into orange mixture. pour into a greased 1 quart heavy baking dish. bake 35 minutes. let cool. refrigerate until chilled before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in large skillet. over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) remove from pan and keep warm. add remaining ingredients to the skillet and increase heat to high. bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) serve sauce over chops. variation 1: replace lemon juice and water with 3\/4 cup dry white wine. variation 2: replace lemon juice and water with 3\/4 cup heavy cream and 3\/4 cup chicken broth and replace dried thyme with dried tarragon.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine mustard, flour, sugar and salt. add vinegar, ketchup and water and mix thoroughly. pour over chops in a baking dish. cover tightly with foil and bake at 350° for 1-1\/2 to 2 hours. (if you need to stretch the cook time: 4-6 hrs on 200 or in a crock pot on low).","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large zip-top plastic bag, combine the first 6 ingredients. set aside 1\/3 cup for basting; add pork chops to the remaining marinade. seal bag and refrigerate for several hours or overnight. drain and discard marinade. grill chops, covered, over medium-hot heat for 4 minutes. turn; baste wtih reserved marinade. grill 4-7 minutes longer or until juices run clear.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chops in an oven safe 9x13 casserole dish. mix remaining ingredients together well. pour mixture over chops. marinate in fridge for about an hour (this step is not necessary if you are pressed for time). bake in 350f oven for an hour. serve with rice or mashed potatoes.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix 3 tsp ginger, garlic, soy, sauce, and honey. pound the pork to 1\/4-1\/2 inch thick. toss the pork in this marinade. meanwhile, stir fry the remaining 2 tsp ginger, green onions, and pepper. remove from pan when done. dredge the pork in the cornstarch and brown in pan. combine the remaining cornstarch and the remaining marinade. add the stock and bring to a boil; then add the marinade mixture. add vegetables and cook until thickened.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a pot, add the soy sauce, water, brown sugar, and molasses; stir to mix well. bring mixture to a boil. remove from heat, and let cool. pour into a zip-top plastic bag; add chops; seal and turn to coat. refrigerate for 8 hours or overnight. take out chops and discard marinade. place chops in a shallow oblong baking pan. cover and bake at 375 degrees for 30 minutes. place sauce ingredients in a saucepan. bring to a boil and stir until smooth. brush sauce over chops. bake uncovered for 30 minutes or until pork is done and glaze is lightly browned.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring 2 c water to a boil. add sugar and salt and stir to dissolve. add chili powder and remaining water. remove from heat and cool. in a large bowl add pork chops and brine. refrigerate 6 hours or overnight. remove chops from brine pat dry. brush with olive oil, season with pepper,. grill about 12-14 minutes per side until chops are done, or a thrmometer reads 160 degrees serve with salsa.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse chops with cold water and pat dry. sprinkle chops with salt and pepper. dust with cornstarch on each side. brown chops on both sides in a little oil. place pork chops in single layer in lightly greased casserole dish. place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice. mix ketchup, brown sugar and water together. pour sauce over chops, turning chops to make sure they are covered with sauce. bake at 350 degrees fahrenheit for about 1 hour, or until chops are tender. turn chops after 30 minutes and baste with sauce. check occasionally to prevent burning. add a little water if necessary.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown the chops in a small amount of oil or shortening, pour off grease. season to taste with salt and pepper. mix the last 5 ingredients together and pour over the chops. cover and simmer until tender (about one hour), turning occasionally. this sauce can also be used to baste meat (chops and chicken) grilled outdoors, as it is very tasty.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large non stick skillet over medium heat, brown pork chops on both sides. in a bowl combine 1\/3 cup vinegar, soy sauce, and garlic; pour over the chops. cover and simmer for 8-10 minutes or until the meat is no longer pink. i always flip the pork chop at least once. in a bowl, combine the cornstarch and remaining vinegar until smooth. pour over the pork chops. move the pan side to side to make sure the cornstarch mix mixes with the sauce in the skillet. bring to boil. turn heat down continuing to mix for few minutes or until thickened. serve immediately with the extra sauce on top. enjoy!","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine marinade ingredients (soy sauce - sesame oil) in a bowl or marinating dish. add pork chops turning to coat well. refrigerate for at least six hours, turning occasionally. remove chops from marinade, reserving marinade. grill chops over high heat for 8-10 minutes per side (or until done), basting with marinade. ***to freeze: place chops and marinade in a freezer bag. seal, label and freeze. to serve: thaw overnight in the fridge and then grill as directed.***.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix marinade ingredients in order given and whisk together. put marinade in a heavy duty plastic bag and secure tightly, or in a bowl and cover tightly making sure all chops are covered. marinate for 24 hours or overnight. grill chops for 25-30 mins, turning and basting with marinade. do not overcook. cook until just no longer pink and juices run clear.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. place breadcrumbs in a shallow dish. combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. place flour in a shallow dish; place egg whites in another shallow dish. dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. heat oil in a large nonstick skillet over medium-high heat. add pork to pan. cook 2 1\/2 minutes or until lightly browned. lightly coat surface of chops with cooking spray; turn chops over. cook 2 1\/2 minutes or until done. serve with lemon wedges.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare grill or broiler. to prepare sauce, combine the first 4 ingredients in a small bowl. place 1\/4 cup sauce in a small bowl, and set aside. trim fat from pork. combine the thyme, garlic salt, and pepper; sprinkle over pork. place pork on a grill rack or broiler pan coated with cooking spray. cook 6 minutes on each side, basting with remaining sauce. serve pork chops with reserved 1\/4 cup sauce.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. remove from the heat and allow to cool. pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat. cover or seal and refrigerate for 8 hours or overnight. drain, discarding marinade; place chops in a shallow ungreased baking pan. cover and bake at 375°f for 30 minutes. meanwhile, in a saucepan, combine sauce ingredients. bring to a boil, stirring until smooth. brush over both sides of the chops. bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: ina a saucepan, combine the first nine ingredients; bring to a boil. reduce heat; simmer for 5 minutes, stirring occasionally. set aside half of the sauce. place chops on broiling pan rack. broil about 4 inches from the heat for 4 minutes on each side. brush with remaining sauce. continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. serve with reserved sauce.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown pork chops in skillet (we like to grill them for a few minutes instead). combine !\/3 cup vinegar, soy sauce, and garlic. pour over the chops. cover and simmer for 8-10 minutes or until meat isn't pink. in a bowl combine the cornstarch and 1 t vinegar until smooth (do this right before you use it). stir into the skillet. boil for 1 minute or until thick.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in glass dish combine all ingredients except pork chops. add chops; cover and marinade at least 6 hours. remove from marinade and place on grill. cook 24 to 30 minutes or until done, turning and brishing frequently with marinade. discard any remaining marinade when chops are done.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash the pork chops and season with the garlic powder and the season salt. place in a heated skillet with enough of the cooking oil to fry the chops. they do not have to be fried all the way through. take them out lay them on a paper towel to cool. while they are cooling, mix all of the remaining ingredients including 2 tbs of the drippings into a large sauce pan, turn the heat on low, and stir. while that is simmering cut the pork chops up into about 1 inch cubes, drop them into the red sauce and stir. you can turn the heat up a little at this point if you want, but this needs to simmer at least 15 mins.once the last piece of meat is added to the simmering pot. stir occasionally.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large ziplock bag combine dry spices (salt - sugar), shake bag to combine and then add the pork chops. refrigerate for 2-8 hours. remove chops from fridge , discarding extra spices. prepare grill - medium heat. spray chops with pam and place on grill; grill until done (20-30 minutes), turning a few times.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat an oven to 400°f. lightly grease a baking sheet. rub each pork chop with olive oil. in a small bowl mix together salt, pepper, paprika, and onion powder. season all sides of the pork chop with this mix. place seasoned pork chops onto the prepared baking sheet. bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145°f (which will depend on how thick the pork chops are).serve hot. notes: some people are concerned about the amount of salt. if you are sensitive to salt, or on a low sodium diet, reduce the amount of salt and add more to taste when serving.","target":"melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in 2 quart saucepan bring to boil the broth\/stock with onions and garlic. add 1\/4 cup margarine to make a much richer broth. add cubed meat and vegetables to boiling broth; reduce heat to low. thicken pie mixture with a cornstarch and water mixture. pour into an oblong 13 x 12 inch baking pan lined with half of the pastry. sprinkle scredded cheese or layer cheese slices over top of pie mixture. top with remaining pastry dough. flute edges of pan; make criss cross slits in pastry with a knife; brush with margarine. bake in moderate oven at 350 degrees fahrenheit for about 20 minutes or until crust is golden brown. enjoy!","target":"saute onion and garlic in butter. add meats, salt, pepper to taste. cover and cook slowly, stirring occasionally. peel, boil and mash potatoes- do not add butter or milk to them. add cooked meat mixture to potatoes and mix until well blended. mix in spices to taste. pour into bottom pie crust, cover with top. cut slits in the top and paint with milk. bake in 425° oven for 30 minutes, then lower oven to 350° and bake an additional 45 minues or until crust is golden brown. serve hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a deep pan or skillet and do not smoke the same. add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. saute till onion and garlic begin to turn light brown. add salt, curry powder, black pepper powder and turmeric powder. add cubed chicken breasts and saute for 5 minutes. add 1 cup of water and cover the lid. cook for 15 minutes till the chicken is tender. open the lid and add pureed spinach and beaten yogurt. cook for 7 minutes on high flame and add water if the gravy is too thick. garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. enjoy!!!!!!","target":"melt the butter in a dutch oven, brown the chicken. add salt and pepper to the chicken and pour in the boiling water. simmer for 20 minutes; add the onions simmer for another 15 to 20 minutes until the chicken is cooked. in a dish beat the eggs, very slowly and bit by bit add the lemon juice whilst beating the eggs, it should not separate. to the eggs you add the cooking juices of the chicken, then you return this to the pan. make sure the heat is very low, the sauce should not cook anymore, keep stirring until the sauce thickens. transfer to a serving dish and sprinkle the dill on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a deep pan or skillet and do not smoke the same. add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. saute till onion and garlic begin to turn light brown. add salt, curry powder, black pepper powder and turmeric powder. add cubed chicken breasts and saute for 5 minutes. add 1 cup of water and cover the lid. cook for 15 minutes till the chicken is tender. open the lid and add pureed spinach and beaten yogurt. cook for 7 minutes on high flame and add water if the gravy is too thick. garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. enjoy!!!!!!","target":"wash chicken and remove giblets. dry moisture off chicken. rub inside well with salt and pepper. add veg to cavity. sprinkle with soy and salt. tie legs together and brush skin with butter and honey. place in pot on rack and roast for 35-40 180c\/350f. you can also cook potatoes at the same time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a deep pan or skillet and do not smoke the same. add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. saute till onion and garlic begin to turn light brown. add salt, curry powder, black pepper powder and turmeric powder. add cubed chicken breasts and saute for 5 minutes. add 1 cup of water and cover the lid. cook for 15 minutes till the chicken is tender. open the lid and add pureed spinach and beaten yogurt. cook for 7 minutes on high flame and add water if the gravy is too thick. garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. enjoy!!!!!!","target":"preheat oven to 350 degrees. season breasts with salt and pepper. lightly flour chicken breasts. combine egg and milk in shallow bowl and mix well. combine pecans and bread crumbs in another bowl. dip floured chicken breasts into egg\/milk mixture, then dredge in pecan mixture. in large saute pan, heat butter and olive oil. add chicken breasts and cook until golden brown, about 1 1\/2 minutes on each side. if you do not have a large pan, cook chicken in batches. add additional butter and olive oil as needed. transfer to baking pan and finish cooking in preheated oven; 10 minutes or until cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the peaches in saucepan with 1\/2 cup sugar, til good and hot. (if using canned peaches, don't add sugar). melt butter in 2 qt baking dish. mix dry ingredients for batter. add 3\/4 cup milk, beating until all the lumps are gone. pour batter onto melted butter. do not stir! spoon hot peaches onto the batter. do not stir! bake at 350 degrees for 45 minutes, or until top is golden brown. the batter will have risen to the top, making a beautiful golden crust. serve warm with cream or ice cream. delish! this is also good with plums, boysenberries, apricots etc.","target":"preheat the oven to 375°f degrees. pour the melted butter in a 13 x 9 x 2-inch baking dish. in medium bowl, combine the flour, 1 cup of sugar, baking powder, and salt; mix well. stir in the milk and stir until just combined. pour the batter over the butter. do not mix together. in a small saucepan, combine the peaches, lemon juice, and the remaining cup of sugar; bring to a boil over high heat, stirring constantly. pour the peaches over the batter, but do not stir in; sprinkle with cinnamon and nutmeg. bake in preheated oven for 40 to 45 minutes, or until the top is golden brown. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the peaches in saucepan with 1\/2 cup sugar, til good and hot. (if using canned peaches, don't add sugar). melt butter in 2 qt baking dish. mix dry ingredients for batter. add 3\/4 cup milk, beating until all the lumps are gone. pour batter onto melted butter. do not stir! spoon hot peaches onto the batter. do not stir! bake at 350 degrees for 45 minutes, or until top is golden brown. the batter will have risen to the top, making a beautiful golden crust. serve warm with cream or ice cream. delish! this is also good with plums, boysenberries, apricots etc.","target":"make dough: stir together flour and salt. cut in butter until mixture resembles coarse meal. stir in ¼ cup ice water and stir until dough just forms ball. let dough stand at room temperature while making filling. preheat oven to 350f and place rack in middle of oven. toss peaches with lemon juice and almond extract and transfer to well-buttered 9 inch square baking dish. in a bowl, stir together sugar, cinnamon and nutmeg. sprinkle evenly over peaches, top with butter. roll dough out into 9 inch square on lightly-floured surface. put dough on top of peaches. (if dough is crumbly, arrange over peaches in small sections) bake for 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the peaches in saucepan with 1\/2 cup sugar, til good and hot. (if using canned peaches, don't add sugar). melt butter in 2 qt baking dish. mix dry ingredients for batter. add 3\/4 cup milk, beating until all the lumps are gone. pour batter onto melted butter. do not stir! spoon hot peaches onto the batter. do not stir! bake at 350 degrees for 45 minutes, or until top is golden brown. the batter will have risen to the top, making a beautiful golden crust. serve warm with cream or ice cream. delish! this is also good with plums, boysenberries, apricots etc.","target":"directions preheat the oven to 425 degrees f. generously butter a 1 1\/2-quart shallow baking dish. place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. mix gently and spread evenly again. bake for 10 minutes. meanwhile combine all dry ingredients for cobbler crust in a bowl. cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. add buttermilk and stir to form a soft dough. remove fruit from oven and drop rounded spoonfuls of dough on top. sprinkle with last tablespoon of brown sugar and return to oven. bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. serve warm with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the peaches in saucepan with 1\/2 cup sugar, til good and hot. (if using canned peaches, don't add sugar). melt butter in 2 qt baking dish. mix dry ingredients for batter. add 3\/4 cup milk, beating until all the lumps are gone. pour batter onto melted butter. do not stir! spoon hot peaches onto the batter. do not stir! bake at 350 degrees for 45 minutes, or until top is golden brown. the batter will have risen to the top, making a beautiful golden crust. serve warm with cream or ice cream. delish! this is also good with plums, boysenberries, apricots etc.","target":"preheat oven to 425 degrees f. generously butter a 1 1\/2 quart shallow baking dish. place the sliced peaches in teh dish and prinkle with brown sugar, cinnamon, vanilla, and flour. mix gently and spread evenly again. bake for 10 minutes. meanwhile combine all dry ingredients for cobbler crust in a bowl. cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. add buttermilk, and stir to form a soft dough. remove fruit from oven and drop rounded spoonfulls of dough on top. sprinkle with last tablespoon of brown sugar and return to oven. bake until fruit is bubbly and crust topping is golden brown, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the peaches in saucepan with 1\/2 cup sugar, til good and hot. (if using canned peaches, don't add sugar). melt butter in 2 qt baking dish. mix dry ingredients for batter. add 3\/4 cup milk, beating until all the lumps are gone. pour batter onto melted butter. do not stir! spoon hot peaches onto the batter. do not stir! bake at 350 degrees for 45 minutes, or until top is golden brown. the batter will have risen to the top, making a beautiful golden crust. serve warm with cream or ice cream. delish! this is also good with plums, boysenberries, apricots etc.","target":"place peaches in a bowl; add some alcohol to taste (and a sprinkle of brown sugar if peaches are not very sweet). let the peaches sit for at least an hour---don't skip this step. preheat oven to 350. in a medium mixing bowl, cream together the butter and white sugar. add egg and stir. add flour, baking powder, cinnamon, and salt. add sour cream; stir until just combined. place the peaches in the bottom of a 9x13 baking dish (or into individual serving dishes), filling the dish halfway to the top. drop cobbler batter by spoonfuls on top of the peaches (don\u2019t smooth out dough---leave pockets). bake cobbler for 30 minutes, or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt 1\/3 of the margarine and pour into the bottom of a pie pan. mix the rhubarb, with 1\/3 of the salt and 1\/2 of the sugar. put this in the pie pan and stir until coated with margarine. melt the remaining margarine. add the milk and egg substitute and mix well. mix in the flour, baking powder, 1\/2 of the sugar, and 1\/2 of the salt. mix until blended, but do not overmix. bake at 375°f for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.","target":"filling: combine the filling ingredients in sauce pan, bring to boil to thicken. add to 3 cups of chopped rhubarb. mix well. spread into 9x9 pan. dot with butter. crust: cream butter and sugar. add the egg and beat well. combine flour and baking powder. alternating, add flour mixture and milk to sugar and butter. mix well. pour over fruit. bake at 350 degrees for apx. 1 hour. check at 45 minutes. if oven runs hot. very tasty with whipped cream. *can use 1 21 oz. can of cherry pie filling if you don't have fresh cherries. just pour over the rhubarb and mix well. don't add the sugar or flour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt 1\/3 of the margarine and pour into the bottom of a pie pan. mix the rhubarb, with 1\/3 of the salt and 1\/2 of the sugar. put this in the pie pan and stir until coated with margarine. melt the remaining margarine. add the milk and egg substitute and mix well. mix in the flour, baking powder, 1\/2 of the sugar, and 1\/2 of the salt. mix until blended, but do not overmix. bake at 375°f for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.","target":"combine sugar and cornstarch; mix well. add rhubarb nutmeg(optional), butter and grated orange rind. let stand 10 minutes. place in 9x9 baking dish. bake in 375f preheated oven for 10 minutes. mix cobbler topping ingredients and. drop\"blobs\" of topping on fruit. bake at 350f for 25 to 35 minutes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt 1\/3 of the margarine and pour into the bottom of a pie pan. mix the rhubarb, with 1\/3 of the salt and 1\/2 of the sugar. put this in the pie pan and stir until coated with margarine. melt the remaining margarine. add the milk and egg substitute and mix well. mix in the flour, baking powder, 1\/2 of the sugar, and 1\/2 of the salt. mix until blended, but do not overmix. bake at 375°f for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.","target":"preheat oven to 350°. combine flour, brown sugar, oatmeal, butter and cinnamon. press half the mixture into a greased 8 inch square baking dish. set remainder aside. combine sugar, water and cornstarch in a saucepan and cook until very thick. stir in rhubarb and vanilla, then pour over the oatmeal mixture in the baking dish. top with remaining oatmeal mixture. bake for one hour. this is very good served warm with a scoop of vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and devein the shrimp; dry on paper towels. mix the flour, cornstarch, salt and pepper in a medium bowl. add oil and the ice water to the dry ingredients; stir to blend. heat the oil to 350 degrees in an electric skillet. dip the shrimp in the batter, then roll each shrimp in the coconut. fry shrimp for about 4 minutes, or until lightly browned. do not overcook! place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking. combine the marmalade, dijon mustard, honey and tabasco to make the sauce and serve with the shrimp.","target":"stir together the water and sugar in a small saucepan. bring to a boil and add the walnuts. boil for 2 minutes, then drain. place walnuts on paper towel to dry. whip egg whites in a medium bowl until foamy. stir in the rice flour until mixture becomes pasty. heat oil in a deep frying pan over medium high heat. dip shrimp into flour batter, then fry in the hot oil until golden (about 5 minutes) remove and drain on paper towels. in a medium bowl, stir together mayo, honey and sweetened condensed milk. add shrimp and toss to coat. sprinkle with walnuts and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and devein the shrimp; dry on paper towels. mix the flour, cornstarch, salt and pepper in a medium bowl. add oil and the ice water to the dry ingredients; stir to blend. heat the oil to 350 degrees in an electric skillet. dip the shrimp in the batter, then roll each shrimp in the coconut. fry shrimp for about 4 minutes, or until lightly browned. do not overcook! place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking. combine the marmalade, dijon mustard, honey and tabasco to make the sauce and serve with the shrimp.","target":"combine egg, flour, beer and baking powder in a medium bowl. place 1\/4 cup flour and coconut in two separate bowls. to batter shrimp - 1. hold shrimp by tail, dredge in flour, sand shake off excess. 2. dip in egg\/beer batter and allow excess to drip off. 3. roll shrimp in coconut, and place on a baking sheet lined with parchment paper. refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees f (175 degrees c) in a deep-fryer or deep pan on the stove. cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. drain shrimp on paper towels. goes good with orange marmalade sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, stir in flour, salt, and baking powder. add the shortening, the mixture should have a small mealy texture to it. make a well in the middle and pour a small amount of water at a time until the dough comes together. remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. place in covered bowl and let rest for 10 minutes. at this time, preheat ungreased griddle over medium-high heat. tear off golfball sized pieces and lightly flatten, so they don't roll. using a rolling pin, roll out each ball into a circle, thickness of a cracker. cook for each side for about 1 minute. both sides should be slightly freckled. cooking time could vary.","target":"mix together the flour, baking powder, and salt in large bowl. cut in shortening to resemble cornmeal. add water slowly, mixing with your hands to make a soft dough. you may not need all the water. knead a few minutes on floured surface until smooth and elastic. lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer. cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two. keep stacked and warm inside a clean dish towel."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"place pecans in a 13x9x2-inch baking pan; heat in a 250¿ f. oven 5 minutes. melt butter in 2-quart saucepan over medium heat; stir in corn syrup and half the sugar. bring to boil, stirring constantly then boil without stirring 5 minutes. pour syrup over nuts, stirring constantly to coat evenly. bake in 250 f. oven 1 hour, stirring several times. sprinkle nuts with remaining 1\/4 cup sugar, tossing to coat evenly; immediately spread out on greased cookie sheets to cool. quickly separate into individual pecan halves; cool. store in tightly covered container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"cook first four ingredients to a soft ball stage at medium heat. stir constantly! when this comes to a rolling boil, begin checking. when reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color. immediately pour onto wax paper and separate with forks. you must work quickly, because they set up fast!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"combine sugar, cinnamon, milk and water together, cook until mixture reaches soft ball stage, 234* on thermometer. remove from heat, stir in pecans and vanilla until mixture thickens. spread pecans on wax paper to harden. store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"toast pecans @ 225º for 15 minutes. combine salt and sugar and spice into egg whites which have been stiffly beaten. fold in pecans and coat well. melt butter in 9 by 13 pan and spread in pecans. mix pecans in butter until coated. bake @ 325º for 30 minutes. turn pecans in butter every 10 minutes until butter is gone."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"in a medium sauce pan, combine all ingredients except pecans. cook over medium heat until sugar is dissolved, stirring often. add pecans,cook until all liquid is gone. be sure to stir constantly, to avoid burning. spread mixture on wax paper until cool. break apart with 2 forks, while cooling. be careful, nuts will be very hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"heat oven to 350. line cookie sheet with cooking parchment paper. in 12 inch skillet, melt butter over medium heat. add brown sugar and syrup, mix well. cook until bubbly, stirring constantly. add pecans; cook 2 to 3 minutes, stirring constantly until coated. spread mixture onto parchment-lined cookie sheet. bake 6 to 8 minutes or until golden brown. cool completely, about 30 minutes. store in tightly covered container up to 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put pecans and butter into a 9\" x 9' pan. heat in 350f degrees oven until butter melts. stir well to coat nuts. continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! remove from oven. transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. sprinkle with curry powder and salt if desired. stir to mix thoroughly.","target":"drain pear halves and reserve 1\/3 cup of the liquid. place pear halves in shallow, 1 1\/2-quart, heat-resistant, glass baking dish. in a small, heat-resistant, glass bowl, melt butter or margarine in microwave oven 30 seconds. stir in reserved pear liquid, brown sugar and curry powder to taste. spread curry mixture over pears and heat, uncovered, in microwave oven 3-5 minutes or until heated through. serve warm with dollops of sour cream or plain yogurt, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put all ingredients into a large pot. cover. bring to boil. lower heat and simmer for 20-30 minutes and remove from heat. remove cinnamon sticks and lemon peels. mash with potato masher. ready to serve, either hot or refrigerated. delicious with vanilla ice cream. freezes easily, lasts up to one year in a cold freezer.","target":"chop jarred dutch apples, keeping as much liquid from jar as possible. set aside. add water and fresh cranberries to 2 qt pan. bring to boil then cook over medium-low for 10 minutes. cover as berries will pop as cooking. add sugar and orange juice. stir cranberries frequently. after 10 minutes, turn off heat, allowing liquid to thicken. when cool, stir in apples and liquid from jars. stirl in walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel, core and cut apples into 16-20 pieces--the apple pieces should be about the same size. in a heatproof bowl that will fit into steamer, combine apples with lemon juice and sugar. add ginger to bowl. place bowl on steamer rack. heat water in bottom of steamer. when steamer water comes to a boil, place steamer rack with the bowl of apples, cover and steam for 15-20 minutes or until apples are tender. remove bowl from steamer and stir in cloves and cinnamon. cool, but remove ginger before serving.","target":"chop jarred dutch apples, keeping as much liquid from jar as possible. set aside. add water and fresh cranberries to 2 qt pan. bring to boil then cook over medium-low for 10 minutes. cover as berries will pop as cooking. add sugar and orange juice. stir cranberries frequently. after 10 minutes, turn off heat, allowing liquid to thicken. when cool, stir in apples and liquid from jars. stirl in walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a heavy saucepan cook the apples, cranberries, sugar, apple juice or water, cinnamon stick, and zest over moderate heat. stir now and then. cook for about 15 minutes or until the apples are very soft. discard the cinnamon stick and the zest. keep it chunky or blend it for a smoother sauce. serve warm or chilled. it keeps, covered and chilled, for 1 week.","target":"chop jarred dutch apples, keeping as much liquid from jar as possible. set aside. add water and fresh cranberries to 2 qt pan. bring to boil then cook over medium-low for 10 minutes. cover as berries will pop as cooking. add sugar and orange juice. stir cranberries frequently. after 10 minutes, turn off heat, allowing liquid to thicken. when cool, stir in apples and liquid from jars. stirl in walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. add all ingredients to a pan. 2. bring to a boil and then turn down to a simmer, stirring frequently - for about 20 minutes - or until mushy. 3. remove from heat and use a stick blender or potato masher to smash into desired consistency. 4. serve warm or cold! 5. also delicious when made with pears, or both apples and pears. make sure to reduce the liquid added when using pears due to their higher moisture content.","target":"chop jarred dutch apples, keeping as much liquid from jar as possible. set aside. add water and fresh cranberries to 2 qt pan. bring to boil then cook over medium-low for 10 minutes. cover as berries will pop as cooking. add sugar and orange juice. stir cranberries frequently. after 10 minutes, turn off heat, allowing liquid to thicken. when cool, stir in apples and liquid from jars. stirl in walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1.pour apple cider and cranberry juice in a 30 cup coffeepot. 2.in coffee basket, add sugar, salt, cinnamon sticks, and cloves. 3.perk until done. 4.serve with a cinnamon stick or apple slice. note: if you do not have a coffeepot, you can put all ingredients in a large pan. bring to a boil. reduce heat and simmer for 15-20 minutes.","target":"chop jarred dutch apples, keeping as much liquid from jar as possible. set aside. add water and fresh cranberries to 2 qt pan. bring to boil then cook over medium-low for 10 minutes. cover as berries will pop as cooking. add sugar and orange juice. stir cranberries frequently. after 10 minutes, turn off heat, allowing liquid to thicken. when cool, stir in apples and liquid from jars. stirl in walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar and cinnamon in a shallow bowl or large plate; set aside. in a skillet, heat 1\/2 inch of oil. place one tortilla at a time in skillet. cook for 5 seconds; turn and cook 10 seconds longer or until browned. place in sugar mixture and turn to coat. serve immediately.","target":"water wash entire surface of one pastry sheet. sprinkle cinnamon on surface. roll sheet up into a coil. cut coil into 12 equal pieces. place sufficient granulated sugar on work surface and place one cut piece on sugar, also covering top of roll with sugar. with a rolling pin, roll down piece, changing direction of sheeting to keep the piece oval. use sugar as you would dusting flour to keep from sticking. roll approximately 7\" or 8\" circles. place on parchment paper lined baking pan. allow dough to rest for 10 minutes. bake at 350 degrees for 15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half. scoop out centers, leaving only a thin wall inside skins. dice the scooped out pineapple. add a tin of canned fruit or fres fruits. mix fruits liberally with coconut and silvered almonds or pieces of other nuts. pile this mixture of fruits and nuts into the pineapple boats. cover with thick slices of left-over sponge cake. top with a meringue made from egg whites and sugar. bake in a moderate oven till meringue is crisp and a beautiful rich golden colour. serve with ice cream or fresh cream!","target":"do the filling. in a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. divide into 4 equal parts. set aside. layer and assemble. spread ¼ of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. repeat procedure for the remaining crackers and cream mixture. garnish. spread the crushed my san grahams on top. chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: to make soup: boil celery in the water until just tender, do not drain. add all ingredients and cover with remaining water\"just enough\" to cover veggies. boil on medium high till tender, (approximately 10 minutes). mash slightly to eliminate chunks. add milk and set aside. to make dumplings, sift together dry ingredients. stir in herbs. beat egg and milk together and add to dry ingredients. stir just until moistened. then combine: bring soup back to burner, bring to a boil; turn burner on low. drop dumplings by tablespoonful into liquid. cover tightly and simmer gently for 20-minutes--do not lift lid. enjoy.","target":"peel 5 large potatoes and slice thin. slice 3 large onions (or 5 medium onions) into thin pieces. add to a pot filled with approximately 1\/3 cup of canola oil. cook the sliced potatoes and onions until soft. add salt and pepper to taste (see suggestions above). add 1 (14.5 oz.) can of vegetable broth. add 2 cups of skim milk. blend (preferably using a hand-held blender, but works fine with a normal blender). serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: lay one sheet of phyllo dough on a damp tea towel. brush lightly with melted butter. repeat layering of dough and buttering (3-times)--cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1\/2 inch). bake at 350°f for 6-10 minutes, or until crisp and browned. cool. beat cream cheese, sugar, lemon rind and juice until smooth. fold in whipped cream. spoon mixture and cherry filling into each cup.","target":"in a medium bowl, combine graham cracker crumbs, melted butter and 1\/4 cup sugar; press into 9-inch springform pan. freeze for 15 minutes. meanwhile, in a large bowl, beat cream cheese, remaining sugar and vanilla with electric mixer until smooth; set aside. spoon ice cream over crust in springform pan, pressing to form an even layer. evenly spread cream cheese mixture over ice cream. cover and freeze for 5 hours or overnight. freeze serving for 30 minutes before serving. remove cheesecake from freezer and top with cherry pie filling. dip knife or metal spatula in hot water,m then wipe dry and run around edge of cake to loosen., remove ring from pan. arrange cake on chilled serving platter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place meat, carrots, celery, onion, and garlic in pan over medium heat, and cook until meat is no longer raw, but don't brown it. drain off fat, and add milk. boil until liquid is gone, about ten minutes. add wine, boil until liquid is gone, about ten minutes more. add broth and tomatoes, turn heat to low, cover, and simmer about three hours, stirring occasionally until meat has broken down and sauce appears very thick. add 2 tbs milk, and serve. it's going to look like there's not enough sauce there; there is--it's very rich. best over rotini!","target":"heat oil in 12-inch skillet on medium-high heat; add onions. cook 3 minutes or until tender. add meat; cook 4 minutes or until browned. drain well. return to pan. add wine and sauce to meat mixture. cook on low heat for 10 minutes. stir in cream; cook until heated through. serve over hot cooked pasta. sprinkle with grated parmesan cheese, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle yeast in hot water, add a pinch of sugar. let stand for 5 minutes. mix in vegetable oil, flour, sugar and salt. stir to make stiff dough. knead 8 minutes. place dough in a lightly oiled bowl, turn, let rise to double in a warm place (i like to do this in the oven turned to the very lowest setting.) punch down. divide. each will line a pizza pan. brush with 1-tablespoon oil cover. let rest 5 minutes. heat oven to 425 degrees. bake 15 minutes, remove from the oven and add your sauce,cheese and meats and then bake another 15 minutes.","target":"mix and press mixture evenly with a spoon into a greased 10 or 12 inch pizza pan. bake at 450 degrees f about 20 minutes or until lightly browned. remove from oven and prepare your favorite pizza sauce and toppings. bake about 10 minutes longer or until cheese melts, if using fresh grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle yeast in hot water, add a pinch of sugar. let stand for 5 minutes. mix in vegetable oil, flour, sugar and salt. stir to make stiff dough. knead 8 minutes. place dough in a lightly oiled bowl, turn, let rise to double in a warm place (i like to do this in the oven turned to the very lowest setting.) punch down. divide. each will line a pizza pan. brush with 1-tablespoon oil cover. let rest 5 minutes. heat oven to 425 degrees. bake 15 minutes, remove from the oven and add your sauce,cheese and meats and then bake another 15 minutes.","target":"dissolve yeast in cup of warm water. mix yeast mixture, flour, salt, sugar and oil together. let rise in mildy warm oven. heat to 170 degrees fahrenheit; turn off oven; place dough inside for 15 minutes or until doubled in size. after dough has risen, spread out on an oiled pizza sheet\/pan. bake at 425 degrees fahrenehit for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium bowl, cream together the shortening and brown sugar. stir in the vanilla. combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. cover and chill dough until firm. preheat oven to 350 degrees f. grease cookie sheets. on a lightly floured surface, roll the dough out to 0.125 inch thickness. cut into rectangles. place 1\/2 inch apart onto the prepared cookie sheets. bake for 10-12 minutes in the preheated oven, or until crisp. edges will be golden brown. remove from baking sheet to cool on wire racks.","target":"spread each graham cracker rectangle with cream cheese. place the apple butter into the corner of a plastic sandwich bag. adults, take a pair of scissors and snip off the corner. squeeze the apple butter into alphabet shapes onto the cream-cheese-covered graham crackers. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut zucchini into slices (1\/4 inch thick) diagonally. dip one side only into melted butter, then parmesan, coating well. place into greased pan, cheese side up. sprinkle with salt and basil. broil 4-6 inches from heat for about 8 minutes until crispy.","target":"must have large frying pan. slice zucchini 1\/4 slices. melt butter in pan according to taste. add zucchini and cover each slice with lemon pepper, garlic and parmesan. flip over and let cook until browned approximately 2-3 minutes. repeat on other side. small tip- wipe out frying pan between batches, to avoid to much blackening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease a 9.5 or 10 inch glass pie plate. combine bisquick, cheese, salt and pepper in a large mixing bowl. in a smaller bowl, beat the eggs lightly along with the oil. add to the dry mixture and stir well. fold in the zucchini, onion, garlic, and parsley. mix until well combined. pour into the pie plate and bake for 50-60 minutes.","target":"must have large frying pan. slice zucchini 1\/4 slices. melt butter in pan according to taste. add zucchini and cover each slice with lemon pepper, garlic and parmesan. flip over and let cook until browned approximately 2-3 minutes. repeat on other side. small tip- wipe out frying pan between batches, to avoid to much blackening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pat succhini dry between paper towels, set aside. spray a 2 quart rectangular baking dish with nonstick coating, set dish aside. in a large mixing bowl combine flour, baking powder and garlic salt. beat in egg yolks and milk until smooth. stir in zucchini, parmesan cheese, carrot, sweet pepper and onion. in a medium mixing bowl beat egg whites with an electric mixer on medium high until stiff peaks form. gently fold beaten egg whites into batter, leavin in a few puffs of egg white. do not overbeat. pour batter into prepared baking dish, spreading to edges. bake in a 400 degree oven about 20 minutes or until a knife inserted near the center comes out clean. to serve, cut into swaures. if desired, sprindle with additional parmesan cheese.","target":"must have large frying pan. slice zucchini 1\/4 slices. melt butter in pan according to taste. add zucchini and cover each slice with lemon pepper, garlic and parmesan. flip over and let cook until browned approximately 2-3 minutes. repeat on other side. small tip- wipe out frying pan between batches, to avoid to much blackening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: shred the zucchini, place in a colander, add salt and let sit for about 15 minutes. squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. add the egg, cheese, flours, scallion, baking powder, baking soda and salt. mix well. add oil to a skillet and warm over medium heat until hot. add a heaping tablespoon of batter and spread into a circle. cook about 4 minutes, until golden brown. flip and cook about 3 minutes. transfer to a plate and spread with butter, if wanted. repeat until batter is gone.","target":"must have large frying pan. slice zucchini 1\/4 slices. melt butter in pan according to taste. add zucchini and cover each slice with lemon pepper, garlic and parmesan. flip over and let cook until browned approximately 2-3 minutes. repeat on other side. small tip- wipe out frying pan between batches, to avoid to much blackening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large skillet, cook the bacon until it's crisp. put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary. stir in tomatoes and bacon; cook just until tomatoes are heated through.","target":"saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned. add bell peppers and corn and cook 5 more minutes or until tender. stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low. stir in edamame, cook 3 minutes. remove from heat, stir in parsley and salt and pepper to taste; serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large skillet, cook the bacon until it's crisp. put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary. stir in tomatoes and bacon; cook just until tomatoes are heated through.","target":"saute onion in hot oil in a large skillet over medium, for 3 minutes or until tender. add in bell peppers and corn; cook 5 minutes or until tender. stir in chicken broth; bring to a boil over medium-high heat; decrease heat to low. stir in edamame; cook 3 minutes. stir in butter until melted; remove pan from heat and stir in mint, salt, and pepper (to taste). serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large skillet, cook the bacon until it's crisp. put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary. stir in tomatoes and bacon; cook just until tomatoes are heated through.","target":"saute bacon in skillet over medium-high heat, stirring as needed, until fat renders, about 4 minutes. immediately add carrots and onions. saute 3 minutes, then add red pepper and cook another 4 to 5 minutes, until onion is translucent, stirring to prevent burning. add corn and cook, stirring, 1 minute. stir in half-and-half and tomatoes and reduce heat to simmer. cook, stirring occasionally, until sauce thickens slightly, about 4 to 5 minutes. remove from heat and stir in edamame and parsley. just before serving, season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"in a large mixing bowl, combine the cheese, sour cream, milk and half of the melted butter. beat the eggs together with the sugar and vanilla and add to the cheese mixture. add the cooked noodles and the raisins (if using). turn into a large buttered pan or into two smaller ones (this makes a lot of kugel!). top with the remaining melted butter. mix the cinnamon and sugar together and sprinkle on top. bake at 180 degrees celsius for approximately one hour or until lightly browned. may be frozen and reheated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer. in small mixing bowl combine the jello, reallemon and boiling water. set aside to cool. in medium mixing bowl combine the cream cheese and sugar. whip with fork until fluffy. set aside. in the chilled large bowl beat the evaporated milk until thick with mixer. at low speed add the jello mix and then the cream cheese mix. pour into 9 x 13 graham cracker crust or 2 9\" pie crusts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"let cream cheese soften. place in large mixing bowl using hand mixer beat on low speed to fluff. add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating. pour in a 10 inch glass baking dish that has been greased with a little oil. (i usually put about a t. then swirl it around, then take out the extra oil.) bake at 250 for 45 minutes. topping: mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w\/mixer for about 2 minutes. add to top of cheesecake that has cooled. return to oven for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"for crust: combine crumbs, suugar, butter and nuts, if using. press into a greased 8x8x2 inch pan. bake at 350 for 8-10 minutes. cool. for filling: beat cream cheese and icing sugar until smooth and creamy;set aside. in separate bowl, using clean beaters, beat whipping cream until stiff; fold into cream cheese mixture. stir in chopped peaches. spread over cooled crust. for topping: stir 1\/2 cup sugar into mashed peaches;let set until sugar dissolves, stirring occasionally. dissolve gelatin according to package directions;stir into peach mixture. spread over cream cheese filling. refrigerate until set. may be topped with whipped cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"beat the first 5 ingredients together until fluffy. line muffin pans with paper cupcake liners. place 1 vanilla wafer in the bottom of each liner. fill the liners about 2\/3 full of the cream cheese mixture. bake@ 375 f.for 15 minutes. top with pie filling and chill. you can change up the pie fillings to suit your families taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"in large mixer bowl beat cream cheese, sugar and lemon juice with an electric mixer on medium speed until combined. add dessert topping. beat until fluffy. garnish with berries and grated lemon peel (optional) if desired. serve with fresh fruit, graham crackers or cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"blend the above well. spray the inside of a large springform pan with pam. make a nice thick graham cracker crust following your favorite recipe and press into the pan. then pour the cheesecake filling into the pan. place a shallow pan of water on the lower rack of the oven, with the cheesecake on the upper rack directly above it, on the middle level of the oven. (the steam in the oven prevents the cheesecake from cracking). bake at 375°, for 30 min. ,and then, without opening oven door, turn off the oven and leave cheesecake there until the oven is cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"pre-heat oven to 350f and grease a 10 inch spring-form pan with butter or margarine. cream sugar, eggs (one at a time), cream cheese, cottage cheese and sour cream together; add flour and vanilla to mixture and mix well. squeeze juice of lemon (strained) into batter; mix well. pour into spring-form pan. place in oven on middle rack. bake for 1 hour. turn off oven, keep the oven door closed and leave cake in oven for 2 more hours. remove from oven and place pan in refrigerator overnight. remove from pan and cover top with cherry pie filling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"heat oven to 350. grease 9 x 1 1\/2\" pie plate. dissolve coffee in kahlua. beat with remaining base ingredients on high speed 2 minutes, scraping the bowl frequently. pour into pie plate. bake about 35 minutes or until center is firm and puffed. cool 5 minutes (top will be cracked). mix chocolate topping: chocolate, powdered sugar, and kahlua. stir in sour cream and vanilla. spread chocolate topping carefully over cheesecake. refrigerate at least 3 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"use only an 8 or 9 inch springform pan. bring cheeses to room temperature before starting. mix cheeses together. gradually add sugar and blend well. add eggs one at a time, beating well after each addition. add vanilaa and lemon juice. mix flour, and cornstarch with butter. add to cheese mixture and blend until smooth. fold in sour cream. pour into buttered springform pan. do not preheat oven. place pan on center rack in cold oven. turn heat to 325. when temperature is reached bake for 1 hour. do not open door. turn oven off and leave in closed oven for 2 more hours. do not open oven until the three hours are up. when 3 hours are up, remove from oven and let cool until cake reaches room temperature. refrigerate in pan, until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"preheat oven to 350 degrees. grease a 13\"x9\" pan. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 t. vanilla and baking powder until well blended. spread in pan. in a different bowl, beat cream cheese, butter, and cornstarch. gradually add condensed milk and then the last egg and vanilla. pour over brownie mixture in pan. bake 35-40 minutes. top with cherries and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"in a bowl whisk together cream cheese, confectioners' sugar, vanilla, and a pinch salt until smooth. in another bowl beat heavy cream until it holds soft peaks and whisk into cream-cheese mixture. divide mixture between 2 goblets and chill, covered, 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"cream butter and sugar until light and fluffy. blend in egg; add flour and mix well. press on bottom and about 2 inches up the sides of a springform pan. bake at 400 degrees for 5 minutes. reduce oven temperature to 350 degrees. combine cream cheese and sugar and mix at medium speed on an electric mixer until well blended. blend in pumpkin, spices, and salt. add eggs, one at a time, mixing well after each addition. pour pumpkin mixture into pastry lined pan and smooth the surface. bake at 350 degrees for 50 minutes. loosen cake from rim of pan, cool, then refrigerate and chill thoroughly before removing rim. garnish with whipped cream before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. set aside. combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1\/2 to 3 quart saucepan. bring to a full rolling boil on medium heat; stirring constantly. continue boiling 5 1\/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. remove from heat. stir in cream cheese and white chocolate chips until melted. add vanilla extract and mix well. pour into prepared pan. cool at room temperature. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"mix cookie crumbs and butter. press into a foil-lined 13x9 pan. bake 10 minutes at 325°f. beat cream cheese, sugar and vanilla with a hand mixed on medium speed until well-blended. add sour cream and mix well. add eggs one at a time, beating on low speed after each, just until blended. set aside 1 cup of the batter. stir melted chocolate into the larger amount of batter. spoon over crust. top with spoonfuls of the plain batter, dotted over the chocolate. pull a knife through to create swirls. bake 40 minutes or until center is almost set. cool completely. chill 4 hours or overnight. lift from pan using foil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"grease and flour 10\" spring form pan. mix the ricotta, sugar, and cream cheese together. add 6 eggs (one at a time and mixing between each), flour, and sour cream, lemon juice, and vanilla. pour batter into pan and bake 1 hour at 350. turn oven off and leave the cake in the oven for another hour. do not open oven! cool completely and spread with 1 jar of pineapple or cherry preserves, fresh strawberries, or any other topping of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"preheat oven to 325. line muffin tin with foil liners (or grease your springform pan for large cake). place one vanilla wafer in each tin or line each tin bottom with traditional graham cracker crust. mix cream cheese, vanilla, sour cream, sugar and lemon juice on medium speed until well blended. add eggs and mix well. pour in muffin tins filling them 3\/4 full. bake mini-cakes 25 min (a full sized cake about 1-1\/2 hours) or until center appears nearly set when shaken. remove from pan and cool. chill in fridge for additional 10 min or longer and top with favorite garnish if you want."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"crust. mix melted crumbs and butter. press on bottom of springform pan. wrap 3 layers of heavy-duty foil around the outside of the pan, bringing foil to top of rim. cake. preheat oven to 300 degrees. beat cream cheese until fluffy. add condensed milk and beat until smooth. add chocolate, eggs and vanilla and mix well. pour batter into prepared pan. place cake in large roasting pan. add enough hot water to roasting pan to come halfway up sides of cake pan. bake cake until center no longer moves when pan is gently shaken, about 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"in a large mixing bowl beat the cream cheese and sugar until smooth. stir in pineapple. fold in whipped topping. place lady fingers around the sides on the bottom of a greased springform pan (9\"-inch). pour filling in pan. cover and refrigerate, 8 hours or overnight. remove sides of pan. top with sliced strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"preheat oven to 350. generously butter a spring form pan. grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs. beat cheese. add sugar. beat until light and feathery. add the eggs, one at a time and beat well after each one. beat in vanilla and sour cream. pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired. bake for 1 hour (center should be firm). when cake is done, turn off the heat and leave in the oven for 40 minutes with the oven door closed. remove and let stand until cool. refrigerate. top with fruit if desired. remove sides of pan before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"combine milk, cheesecake, vanilla, 1 pint of ice cream in a blender and puree until thick and smooth. if the mixture is too thin add more ice cream a little bit at a time and blend. this milkshake should be thick enough to eat with a spoon if you like. pour into two glasses."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"in a medium bowl, combine graham cracker crumbs, melted butter and 1\/4 cup sugar; press into 9-inch springform pan. freeze for 15 minutes. meanwhile, in a large bowl, beat cream cheese, remaining sugar and vanilla with electric mixer until smooth; set aside. spoon ice cream over crust in springform pan, pressing to form an even layer. evenly spread cream cheese mixture over ice cream. cover and freeze for 5 hours or overnight. freeze serving for 30 minutes before serving. remove cheesecake from freezer and top with cherry pie filling. dip knife or metal spatula in hot water,m then wipe dry and run around edge of cake to loosen., remove ring from pan. arrange cake on chilled serving platter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"preheat oven 350 f. butter and flour a 10 inch springform pan, place on baking sheet. using electric mixer combine ricotta, eggs, sugar, orange peel, orange juice, cream and vanilla. pour into prepared pan, bake 1 1\/2 hours. turn oven off, rest cake for 30 minutes then cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"butter and flour a 9\" spring form pan. finely zest lemon and orange (i use a micro planer) and set aside. juice lemon and orange and set aside. (i used a lemon\/orange a friend brought back from florida -- if you have one, use it!). in a large bowl, combine ricotta and zest and whisk until smooth. sift in sugar and flour and mix. add cream and vanilla and mix. whisk in eggs one at a time. pour into prepared pan. bake at 325°f for 1 1\/2 - 2 hours, or until knife comes out clean. turn off oven, open door and let rest in oven for 30 minutes. remove spring form and refrigerate for at least 2 hours. i brought mine up to room temperature before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired.","target":"using an electric mixer, beat cream cheese, sugar and vanilla until smooth. gradually add cream, beating constantly until combined. fold cream cheese mixture and toblerone through softened ice-cream. transfer to an airtight container. freeze for 4 to 5 hours or until firm, mixing occasionally so the chocolate doesn't all sink to the bottom. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grind chillies. wash and dry lemons. cut them in convenient sizes. to the chillies, add salt, vinegar and lemon sections. toss well. pack in a clean jar. at intervals of 6 weeks, mix together half a cup of vinegar and 2 tbsp. of salt. pour this over the lemon pickle and stir into a bottle having a knife blade. re-cap the bottle. note: more vinegar and salt must be added if it appears to be drying out.","target":"yolks ,save 2 whites for frosting ( use all 4 makes it high). mix all together in double boiler then add boiling water,temper 1st or will scramble eggs cook until thick it says bake and frost. im guessing that you put meringue on then bake, 450 5 minutes says sufficient for 2 pies 1 guessing 1 good one."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: comine all ingredients except chicken and onion. heat to boiling (microwave is ideal for this). place chicken (meat side down- bone side up) in single layer in 9x13 buttered dish. top with onion slices. pour sauce over chicken and onions. bake@ 400 for 45 minutes to 1 hour. turn chicken after 1\/2 hour. baste as needed.","target":"if chicken breasts are large, cut them in half for faster cooking. place chicken and potatoes in 9x11 pan. sprinkle season salt, rosemary, garlic powder, salt and pepper on top. dot top with butter or margarine. cover with foil. bake at 375°f for 1 hour. uncover and sprinkle with parmesan. broil for 2-3 minutes to melt cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"in skillet, melt butter; add steak, salt and pepper; saute in batches until browned; remove and set aside. add scallions to the pan, saute. add flour and stir. add mustard, broth, and wine; stir and bring to simmer. add scallions and beef back to pan; cover and simmer for 30 minutes. stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes. uncover and add sour cream. simmer uncovered, stirring until well blended. serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"cut beef in small cubes and sprinkle with lemon juice. let stand. sauté onions and mushrooms in butter. lightly flour beef. remove onions and mushrooms. add sherry to pan and brown beef. add onions, mushrooms, tomato juice, seasonings and beef broth (made from bouillon cube and water). simmer 1 hour. before serving, add sour cream and heat through. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"cook beef slowly in butter. dissolve bouillon cubes in hot water to make broth. add flour to broth, whisk until smooth. add the following to the cooked beef:. flour mixture, sour cream, onion and mushrooms. season to taste. keep warm on lowest setting in skillet, 20 minutes. do not simmer! serve over cooked egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"melt the butter in a large frying pan. add the onion and fry gently for 7 minutes or until golden. add the mushrooms and fry for a further 3 minutes until softened. add the steak to the pan, season well and stir in the mustard. fry, turning often, for 5 minutes. stir in the brandy and soured cream and heat through gently; do not allow to boil. transfer to a heated serving dish. note: it is important not to use a large enough pan or to cook the meat in batches. you want the steak to fry, not stew!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"brown beef in large skillet; add onion and garlic powder. aslo add salt and pepper to your liking. cook until onion is golden brown. add beef bouilion and water, stir until bouillon is disolved. add tomato paste and simmer for 5 to 10 minutes on medium heat. stir in sour cream and cook for about 2 minutes on low heat, occasionally stirring. serve over hot egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"brown ground beef in a large sauce pan over medium high heat. remove from pan, add olive oil, garlic, onions and mushrooms, saute till lightly browned. put ground beef back into pan and add bullion, sour cream and cream. cook through till thickened. serve over egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"saute onion butter and ham until onions are clear. add mushrooms and flour. add mushroom soup and sour cream. hheat thru but do not boil. cook noodles as directed drain but do not rinse; add to sauce. let set for about 10 minutes with cover on before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"cut beef into 1-inch cubes. heat 1 teaspoon oil in a non-stick skillet. sauté onion for 2 minutes. add beef and sauté for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; sauté mushrooms. add beef and onions to pan with seasonings. add beef broth, yogurt; gently stir. heat, but do not boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"heat oil at medium-high in a large skillet. add beef and cook until browned and cooked through. add onions and stir fry until tender. reduce heat to medium. combine soup, peas and worcestershire sauce and add to skillet. heat to a boil. simmer, covered - about 5 minutes. reduce heat to low. stir in sour cream and pepper. heat through. sever with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"for the pork: heat a little butter in a skillet and cook leek until tender. add pork in small amounts and stir constantly for 1-2 minutes until just browned. add mushrooms, red pepper and tomato and cook a further 2 minutes. stir in combined vegemite, tomato paste, sour cream and parsley. heat gently, but don\u2019t boil. for the fettuccine: melt the butter in a frying pan. stir in vegemite. add pasta and spring onions and toss well. serve under or beside the cooked pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"remove excess fat from the beef and cut into bite-sized pieces. season with salt and pepper. in a skillet over medium heat, brown beef and onions quickly in the butter and then set aside. combine flour and broth in a bowl and mix well. pour mixture into skillet and bring to a boil, stirring constantly until thickened. lower the heat and stir in mustard. return beef and onions to skillet. cover and simmer for 1 hour or until the meat is tender. ten minutes before serving, stir in the wine. heat until alcohol smell is gone. stir in the mushrooms and sour cream. serve over egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"trim any fat from the meat, and sprinkle with tenderizer (opt), pierce with a fork to allow it to penetrate. cut the meat in cross grain strips. dredge with salt and pepper and flour in a paper bag. brown the floured meat in butter in a large fry pan. add onion and garlic, and mushrooms, saute lightly. cover with beef from and worchestersire sauce and simmer until tender, about one hour. just before serving add the sour cream, heat througohly but do not boil. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"season beef with salt and freshly ground pepper. in a large saute pan, melt 2 tablespoons butter and brown beef. once cooked, set aside. add onions (add more butter if needed) and cook until slightly soft. add mushrooms and cook through. once cooked, add the red wine and let simmer for about 2 minutes. add heavy cream and let thicken slightly (about 5 minutes). add sour cream and dijon mustard, let simmer for about 3 minutes. add paprika and dill weed. adjust seasoning with salt and pepper (i like using the coarse setting for the pepper, it gives a wonderful flavor). serve on top of noodles, garnish with parsley, and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"if desired, partially freeze beef for easier slicing. trim fat from meat. thinly slice meat across the grain into bite-size strips. in a small bowl stir together sour cream and flour. stir in water, bouillon granules, and pepper; set aside. in a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. drain off fat. stir sour cream mixture into skillet. cook and stir until thickened and bubbly. cook and stir for 1 minute more. serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"- cut the beef in strips and saute with the olive oil till brown. - in a separate skillet, add the wine, the celery, the leek and the onion on medium heat. when the wine starts to boil, cover the skillet and let it boil on low heat till the sauce reduces. - mix the previous ingredients in the blender or pass them through the vegetables mill. - put back the mixture in the skillet on medium heat and add the mushrooms and the meat. stir from time to time till it boils. add the cream. season. let the mixture boil. if the sauce is too thick add some water. it needs to have a viscous consistency. - serve with cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"cut beef into 1-inch cubes. heat 1 teaspoon oil in a non-stick skillet. sauté onion for 2 minutes. add beef and sauté for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; sauté mushrooms. add beef and onions to pan with seasonings. add beef broth, yogurt; gently stir. heat, but do not boil. serve with macaroni."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"brown onion in 1 tablespoon of butter, remove to a dish. brown beef in 1 tablespoon of butter and add to onion. cook mushrooms in remaining butter, then remove to beef mixture, leaving liquid in skillet. stir flour into 1\/2 cup of water until smooth, add beef bouillon then combine in skillet with mushroom liquid. cook and stir constantly over low heat until sauce thickens. remove from heat, stir in sour cream, worcestershire sauce and sherry and dill weed, if using. stir in meat mixture. serve with wide egg noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"melt 3 tablespoons of butter in a heavy skillet. add the onion and cook slowly until transparent. remove and set aside. turn the heat to meium-high, add the beef, and cook briefly, turning to brown on all sides. remove the beef and set aside with the onions. add the remaining 3 tablespoons butter to the skillet. stir in the mushrooms, cover, and cook 3 minutes. season with salt, pepper, and nutmeg. whisk the sour cream and add to the pan, but do not let it boil. return the beef and onions to the pan and just heat through. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"melt the butter in a large pan over med-high heat. stir in onions and cook until soft. add the garlic and cook another minute or two. add all the mushrooms, and salt and black pepper to taste. cook 3-5 min, just so the mushrooms start getting a little soft. now add the ground beef and cook until browned. mix in the beef stock and lemon juice, bring to a boil. blend the flour and cold water in a small bowl until smooth. now stir it in very quickly. the sauce should thicken. cover and simmer for 5 minute. remove from heat, and stir in sour cream. serve over egg noodles. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"spray 12-inch skillet or 5-quart dutch oven with cooking spray; heat over medium-high heat. add onion; cook and stir 2 to 3 minutes or until crisp-tender. stir in water, broth, uncooked noodles, frozen peas and paprika. heat to boiling. reduce heat to medium-low; cover and simmer 6 to 8 minutes, stirring occasionally, until noodles are desired doneness and liquid is almost absorbed. stir in beef and sour cream. cook 1 to 2 minutes longer, stirring constantly, just until hot. sprinkle with green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"in a saucepan coated with nonstick cooking spray, brown pork; drain. remove meat and set aside. in the same pan, bring 1 1\/4 cups water, bouillon and paprika to a boil. add pork, onion and garlic. reduce heat; cover and simmer 45 minutes or until meat is tender. combine cornstarch and remaining water; gradually add to pan, stirring constantly. bring to a boil; cook and stir 2 minutes or until thickened. remove from heat; stir in sour cream and parsley. serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"combine paprika, flour and 1 teaspoon of sea salt in a bowl. toss beef in the mixture to coat. heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. remove and set aside. reduce heat to medium-high; add half the butter and remaining the olive oil. cook the mushrooms until caramelised. reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened. add the tomato paste, brandy, stock, worcestershire sauce and bring to the boil. reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper. serve with pasta, mashed potato or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"sweat onions with olive oil in large skillet until transparent. add meat and brown. add water until it just covers mixture in skillet. add mushrooms. bring to a boil. after 10 minutes, reduce heat and simmer for 1 hour. cook noodles until al dente, drain and set aside. when meat is fall-apart tender and there is approximately 1\/8 to 1\/4 inch of broth in skillet, add sour cream. stir completely and warm through. serve over egg noodles. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"place uncooked noodles in 2 ½ quart casserole. coat beef with flour; arrange on top of noodles. arrange mushrooms over meat. sprinkle with onion, nutmeg, parsley and paprika. pour beef broth over. bake at 325 for 1 hour. stir in sour cream and bake, uncovered, for 15 minutes longer. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"cut the onion and garlic. cook ground beef, onion, and garlic until beef is browned. drain excess grease. mix all but the last 4 ingredients into the pan, simmer for 20-30 minutes. combine sour cream, flour, and water, whisk until smooth. add sour cream mixture to saucepan and cook another 15-25 minutes until mixture thickens. while simmering, cook egg noodles according to package instructions and drain. remove bay leaf. serve beef mixture over the noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"melt 1 t of butter in a large skillet or dutch oven over medium high heat and add strips of beef. brown on each side being careful not to overcrowd pan, while cooking sprinkle with salt and pepper. if using already cooked steak skip this step. remove steak to a plate. in the same pan on med-high, add remaining butter and the onions and mushrooms, sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. cook egg noodles according to directions. add beef broth, worcestershire, cognac and tarragon. simmer until liquid thickens and just coats mushrooms, about 14 minutes. stir in sour cream and add meat and any accumulated juices from plate. serve over cooked egg noodles. season to taste with paprika, salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set sour cream aside to warm to room temperature. saute onions in 3 tbsp butter. stir in flour. gradually add consomme, stirring constantly. add catsup, worcestershire, pepper, basil, and nutmeg. simmer at least 15 minutes, stirring occasionally. brown meat, salt and add to completed sauce. add canned mushrooms. for fresh mushrooms, saute in 2 tbsp butter, then add to sauce. just before serving, stir in sour cream and heat. do not allow to boil. serve with egg noodles or rice.","target":"cook the rice. cut the port into 1\/2-inch slices. peel, halve and thinly slice the onions. heat the oil in a large skillet over medium-high heat and state the meat for 3 minutes. add the paprika, onion, and bell peppers and cook for another 3 minutes. add the tomato paste and cook for 1 minute. pour in the cream and simmer for 2 minutes. season with salt and pepper. serve the stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small saucepan, combine sugar with 3 cups water. bring to a boil. reduce heat and simmer for 5 minutes. chill for 1 hour. stir in lime juice and zest. pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture. serve immediately.","target":"mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. pour into a shallow freezer container and freeze overnight. the next morning, mash wit a fork to break up the ice crystals. the granita should have a rough texture. return to the freezer until ready to serve. lightly whip the cream. stir in icing sugar. cover and chill until needed. to serve, break up the granita and spoon into 6 glasses. top with spoonfuls of the cream and dust with cocoa powder. serve immediately as the granita will melt very quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, melt the butter over low heat. blend in the sugar, spices, and rum. allow mixture to cool. store in a sealed container in the refrigerator until ready to use. place one piece of orange peel and one piece of lemon peel into each mug. mix 3\/4 cup coffee and 2 tablespoons cream together with 2 tablespoons of the spiced rum mixture in each mug (only 1 teaspoon of the spice mixture if you subbed extract for the rum). top with whipped cream, if desired.","target":"mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. pour into a shallow freezer container and freeze overnight. the next morning, mash wit a fork to break up the ice crystals. the granita should have a rough texture. return to the freezer until ready to serve. lightly whip the cream. stir in icing sugar. cover and chill until needed. to serve, break up the granita and spoon into 6 glasses. top with spoonfuls of the cream and dust with cocoa powder. serve immediately as the granita will melt very quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dissolve splenda in coffee and pour into an 8 x 8 inch pan. add a little chocolate for a mocha flavor. add whipped topping and whisk. freeze 2 hours. scrape with a fork until fluffy. freeze one more hour and scrape again. repeat as necessary to keep it fluffy. store in freezer until ready to serve. fluff with a fork again before serving. serve with more whipped topping if desired and a little chocolate sauce drizzled on top.","target":"mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. pour into a shallow freezer container and freeze overnight. the next morning, mash wit a fork to break up the ice crystals. the granita should have a rough texture. return to the freezer until ready to serve. lightly whip the cream. stir in icing sugar. cover and chill until needed. to serve, break up the granita and spoon into 6 glasses. top with spoonfuls of the cream and dust with cocoa powder. serve immediately as the granita will melt very quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make the butter: in a small bowl, combine all the butter ingredients, beating well with a spoon or stiff spatula to incorporate. use immediately or place the butter mixture on a sheet of waxed paper and roll it into a log shape about the side of the original stick of butter, twisting the paper together at the ends to smooth out the log; the butter will keep in the refrigerator for up to 2 weeks. the grog: put 1 tablespoon spiced sweetened butter in a mug or irish coffee glass; add the rum and coffee; stir to partially melt the butter. top with whipped cream and sprinkle with orange zest; serve immediately.","target":"mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. pour into a shallow freezer container and freeze overnight. the next morning, mash wit a fork to break up the ice crystals. the granita should have a rough texture. return to the freezer until ready to serve. lightly whip the cream. stir in icing sugar. cover and chill until needed. to serve, break up the granita and spoon into 6 glasses. top with spoonfuls of the cream and dust with cocoa powder. serve immediately as the granita will melt very quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line 2 baking trays with non stick baking paper. insert a toothpick into the base of each grape. combine sugar and water in saucepan. stir over low heat until sugar dissolves. increase heat to high, bring to a boil. boil without stirring for 5 minutes or till syrup turns golden. use a pastry brush dipped in water to brush down the side of pan. remove from heat, allow bubbles to subside. dip each grape into toffee to coat. place upright on lined tray. cool then serve with a shot of frangelico.","target":"mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. pour into a shallow freezer container and freeze overnight. the next morning, mash wit a fork to break up the ice crystals. the granita should have a rough texture. return to the freezer until ready to serve. lightly whip the cream. stir in icing sugar. cover and chill until needed. to serve, break up the granita and spoon into 6 glasses. top with spoonfuls of the cream and dust with cocoa powder. serve immediately as the granita will melt very quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and shortening together. add eggs and rest of ingredients except topping mixture grease and flour 1-loaf pan. mix topping ingredients together. pour half the batter mixture an the pan. sprinkle half the sugar mixture and raisins over batter. pour rest of mixture and then sprinkle rest off topping and raisins. bake at 350° till golden and serve warm with butter if you like.","target":"grate rind of 2 lemons. squeeze 4 lemons into glass bowl, stir in 1\/2 cup sugar till disolved. set aside. combine flour, baking powder and salt in a bowl. cream shortening in another bowl, beat in 1 cup sugar gradually. add eggs to shortening and beat well. stir in lemon rind. blend in dry mixture alternately with milk. mix till smooth. pour into greased loaf pans. bake at 350 degrees for 1 hour. test with tooth pick. remove from oven and immediately drizzle lemon\/sugar glaze over each loaf. let cool 10 minutes. and remove form pans. allow to cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash the rice. mix rice with milk, syrup, salt, cinnamon and raisins. grease a pudding dish (actually vegetable oil would do just as well); pour pudding into dish. bake slowly at 250° for 3 hours, stirring often to prevent sticking during the first hour. serve hot or cold.","target":"bring rice, water and salt to a boil over med-high heat. simmer covered until water has been absorbed (approximately 15 minutes). stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking. the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. do not overcook or the pudding will be solid instead of creamy once cooled. remove from heat and stir in vanilla. turn into a bowl or cups. you can sprinkle cinnamon on the top if you like. cover with plastic wrap directly on surface \"if\" you don't want a skin. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat egg whites until foamy, add sugar and vanilla, beat until stiff. sprinkle baking powder over crackers, mix well. add crushed crackers and pecans to egg white mixture. add vanilla, mix well. batter will be stiff. spread onto well greased 9\" x 9\"square pan or pyrex dish. bake at 350 degrees for 30 minutes, little less for glass dish. serve warm with vanilla ice cream, if desired.","target":"beat egg whites with cream of tartar, adding 1 cup sugar as you beat the eggs. fold in ritz cracker crumbs, ¾ cup pecans and vanilla. mix well. pour into a greased 9-inch pie pan. bake at 350 f for 25 minutes. cool. mix together cool whip and brown sugar. spread onto cooled pie. sprinkle with ¼ cup chopped pecans. refrigerate for several hours. cut and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f and grease a loaf pan. sift dry ingredients together. beat butter and sugar together until fluffy. add eggs and mix. add dry ingredients to the batter and stir well. fold in mashed bananas and nuts. pour into prepared pan. bake for 45-50 minutes or until inserted toothpick comes out clean.","target":"preheat oven to 350 f degrees. lightly grease a 9x5 inch loaf pan. in a large mixing bowl, combine flour and salt. add oil, syrup and egg yolks; stir well. add milk and mashed bananas; stir well. add chopped nuts and stir. beat egg whites until stiff; fold into batter. pour batter into prepared loaf pan. bake at 350 f for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f and grease a loaf pan. sift dry ingredients together. beat butter and sugar together until fluffy. add eggs and mix. add dry ingredients to the batter and stir well. fold in mashed bananas and nuts. pour into prepared pan. bake for 45-50 minutes or until inserted toothpick comes out clean.","target":"preheat oven to 325. blend oil, eggs, vanilla and milk. mix together flour, sugar, baking soda and salt and slowly blend in to liquid mix. stir in bananas. when well blended, add nuts. pour mix into two bread loaf pans. if you like, you can add apples, pineapples, dates or maraschino cherries. bake at 325 for 15 minutes, then at 300 for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f and grease a loaf pan. sift dry ingredients together. beat butter and sugar together until fluffy. add eggs and mix. add dry ingredients to the batter and stir well. fold in mashed bananas and nuts. pour into prepared pan. bake for 45-50 minutes or until inserted toothpick comes out clean.","target":"preheat oven to 350°f. grease two 9 x 5-inch loaf pans. combine flour, dry milk, baking powder and cinnamon in medium bowl. beat eggs, bananas, sugar and oil in large mixer bowl on medium speed. gradually beat in flour mixture; stir in nuts. spoon into prepared pans. bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f and grease a loaf pan. sift dry ingredients together. beat butter and sugar together until fluffy. add eggs and mix. add dry ingredients to the batter and stir well. fold in mashed bananas and nuts. pour into prepared pan. bake for 45-50 minutes or until inserted toothpick comes out clean.","target":"1. boil can of sweetend condensed milk in unopend can for 3 hours. make sure you keep the water over the can while boiling. 2. cut up bananas and spread over the bottom of the pie crust. 3. pour the boiled milk over the bananas. 4. spread cool whip over the boiled milk. 5. sprinkle pecans over top of cool whip. 6. cut pie and enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f and grease a loaf pan. sift dry ingredients together. beat butter and sugar together until fluffy. add eggs and mix. add dry ingredients to the batter and stir well. fold in mashed bananas and nuts. pour into prepared pan. bake for 45-50 minutes or until inserted toothpick comes out clean.","target":"use standard canning procedures. place bananas and lemon juice into a saucepan. mix well. stir in pectin. add butter to reduce foaming. bring to a full rolling boil on high heat, stirring constantly. add sugars and stir till well blended. add walnuts and spices, mix well. return to rolling boil and boil 1 minute stirring constantly. remove from heat and skim off any foam. ladle into prepared jars within 1\/8 in of top. seal with good canning procedures."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"beat eggs until fluffy and light. gradually add sugar, oil and vanilla. sift together flour, nutmeg, cinnamon, salt, and soda. stir in apples. bake at 350 degrees for 45 minutes. make topping: mix sugars and water in pan bring to boil. boil til clear. add vanilla. finish with butter. pour over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"preheat oven to 350°f. mix apple slices with lemon juice. fill a greased 2-quart casserole (or 8 inch square pyrex dish) with apple slices. sprinkle apples with 1 tbs sugar and ground cinnamon. mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter. scrape batter on top of apples and smooth out. bake 45 minutes to 1 hour or until top is golden. let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. or let cool completely in pan and serve room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"preheat oven to 170°c (370 f). butter baking pan 21x31 cm. (12x8 inch). peal,quater and core apples (you need 12pc). make lengthwise cuts on the outer rounded side 1\/8inch.apart so the apple quater still holds together. set a side. in medium bowl cream butter and sugar. add eggs one at a time, lemon zest and mix until combines. then add milk alternately with flour+baking powder. pour mixture into baking pan and put apples over the bater but don't push them down. sprinkle with raisins if you like. brush apples with melted butter and sprinkle little bit of sugar over the top of the cake. bake about 45-50 minutes. let it cool and cut in 12 squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"preheat oven to 180 degree celsius. grease pie plate. sift flour with and sugar and then add the egg, melted butter and milk and mix well. pour mix into greased pie plate. mix cinnamon and sugar together. arrange sliced apples on top and sprinkle with sugar and cinnamon mix. bake in oven for 30 minutes or until a skewer comes out clean once pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"cover raisins with water, cook for 3 minutes, drain well. preheat oven to 325 degrees and grease a 13x9 inch pan. mix dry ingredients together. make a well in the middle of the dry ingredients and add oil, eggs and vanilla. mix thoroughly. stir in raisins, nuts and apples. pour into prepared pan and bake for 1 hour. remove from oven and let cool before frosting. frosting: combine the 6 tablespoons butter with the 1\/4 cup milk and 1\/2 to 3\/4 cup brown sugar and boil for 2 minutes. let cool. mix in 4 cups confectioners sugar 1 cup at a time until spreading consistency. after frosting, sprinkle some chopped nuts on top. as an option, replace the frosting with ice-cream. mmmm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"in large bowl, combine apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. in large mixing bowl, cream butter and remaining sugar until light and fluffy. add eggs, one at a time, beating well after each. add vanilla. combine flour and salt; gradually add to the creamed mixture and beat until smooth. pour into a greased 9x5-inch loaf pan. push apple slices vertically into batter, placing them close together. bake at 325°f for 1 1\/4 to 1 1\/2 hours or until a toothpick inserted near the center comes out clean. cool for 10 minutes in pan before removing to a wire rack. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. set aside. cream eggs, butter and remaining sugar. add dry ingredients, and pecans. add the cubed apple mixture. bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean. may be eaten warm, or cooled and served with ice cream, if desired.","target":"preheat oven to 350°f. grease a 15 by 11 by 1 jelly-roll pan. beat butter and sugar on medium speed until smooth, about 2 minutes. add eggs, one at a time, beating well after each addition. add almond extract. beat in flour on low speed just until blended. spread batter into prepared jelly-roll pan. peel, core and halve apples. thinly slice apples. fan slices neatly in rows over the top of the batter. melt jelly and brush 1\/4 cup of it over the apples. bake until lightly golden and toothpick inserted in center comes out clean, about 40 minutes. cool and brush remaining jelly over cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, shortening and cream cheese. gradually add sugar, beating until light and fluffy. add eggs, beating well. combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended. stir in flavorings. spoon batter in greased, floured 10\" tube pan. bake at 325 degrees for 1 1\/2 hours. cool in pan 10-15 minutes. remove from pan and finish cooling. ready to serve.","target":"cream butter, cream cheese and sugar together. beat until fluffy. gradually add eggs (2 at a time). beat a couple of seconds between adding eggs. gradually add flour. add vanilla, mix well. grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan. do not preheat oven! bake 1 hour at 300. increase oven temperature to 325 and bake an additional 25 minutes. let cake cool. put on cake plate and cover with foil to hold in the moisture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, shortening and cream cheese. gradually add sugar, beating until light and fluffy. add eggs, beating well. combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended. stir in flavorings. spoon batter in greased, floured 10\" tube pan. bake at 325 degrees for 1 1\/2 hours. cool in pan 10-15 minutes. remove from pan and finish cooling. ready to serve.","target":"cream butter and shortening; gradually add sugar, beating well at medium speed with electric mixer. add cream cheese, beating well until light and fluffy. alternately add flour and eggs, beginning and ending with the flour. stir in vanilla. pour batter into a greased and floured 10-inch tube\/bundt pan. bake at 325º for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, shortening and cream cheese. gradually add sugar, beating until light and fluffy. add eggs, beating well. combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended. stir in flavorings. spoon batter in greased, floured 10\" tube pan. bake at 325 degrees for 1 1\/2 hours. cool in pan 10-15 minutes. remove from pan and finish cooling. ready to serve.","target":"butter and flour one bundt pan. preheat oven to 325°f. cream together butter, cream cheese, and shortening. add sugar and beat until the mixture is light and fluffy. alternately add flour and eggs beginning and ending with flour. make sure to beat well after each egg. stir in vanilla and pour into prepared bundt pan. cook for 1 hour and 15-20 minutes or until tester comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, shortening and cream cheese. gradually add sugar, beating until light and fluffy. add eggs, beating well. combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended. stir in flavorings. spoon batter in greased, floured 10\" tube pan. bake at 325 degrees for 1 1\/2 hours. cool in pan 10-15 minutes. remove from pan and finish cooling. ready to serve.","target":"cream the shortening and butter with a mixer. add in sugar 1\/2 cup at a time. follow it with cream cheese. add flour by cups, alternating with the eggs, starting and finishing with the flour (one cup flour, three eggs, another cup of flour, three eggs, then the last cup of flour). stir in vanilla. pour into a tube pan (10 inch is usually best). bake at 325° for 75 minutes, checking up on it at the hour mark. keep an eye on it and use a knife to see if it comes out clean when put into the cake. let cool for 15 minutes, then put it on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice garlic cloves very thinly. cut peppers into 1\/2\" strips. slice prawns in half lengthwise. heat oil and saute the peppers for 1 minute. add prawns and cook until just pink. add chili paste and garlic cook for 2 minute stirring gently. donot over cook peppers or prawns.","target":"in large skillet, melt butter over low heat. add garlic, and cook until softened - about 10 minutes - but don't let the garlic brown. add old bay, and cook 2 min, stirring constantly so garlic and spices don't burn. add lemon juice and sherry and bring to a boil. reduce the heat to low, simmer 1 minute, remove from heat. add parsley and shrimp to the garlic butter and toss together. cook over medium heat until shrimp turn completely pink. serve immediately, or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 325 and grease a 2-quart soufflé dish. in a large bowl, combine bread and pineapple and place in soufflé dish. using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture. bake until puffed and golden, about 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 350 degrees f. combine honey and bread cubes. cook over low heat until honey is absorbed. rinse raisins and drain. blend milk, eggs, sugar, salt and vanilla. add milk mixture and raisins to bread cubes. mix well. pour into buttered baking dish. sprinkle with nutmeg. place dish in pan of warm water. bake one hour. serve with whipped cream flavored with rum extract."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 325°f. whisk eggs and sugar together, add milk and coconut milk and mix thoroughly. layer bread, nuts and coconut in a greased 13x9 inch baking pan. pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread. bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. to serve: combine pineapple, nuts and coconut and sprinkle over the pudding. top each serving with a dollop of whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"in a medium mixing bowl beat together eggs, milk, 1\/2 cup sugar, and vanilla. in a large mixing bowl combine bread pieces, apricots, and currants. place in a greased 2 quart rectangular baking dish. pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk. in a small bowl, stir together 2 tbsps. sugar, and cardamom. sprinkle over top of pudding. dot with butter or margarine. bake at 325ºf for 55 to 60 minutes, or until it tests clean. serve warm with maple syrup, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"whisk together eggs, whipping cream, milk, salt, sugar, and vanilla. stir in bread cubes and raisins. turn into greased 9x9 inch pan. sprinkle with cinnamon. bake 350 degrees f. for about 30 minutes. serve with brown sugar sauce or lemon sauce. brown sugar sauce: in saucepan, work together flour and butter. add brown sugar. stir. gradually add boiling water. stir until smooth. boil until thick. remove from heat. stir in vanilla, serve warm. lemon sauce: combine sugar, starch, and salt. gradually add boiling water. stir until smooth. cook over low heat until thick and clear. remove from heat. add remaining ingredients. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 350°f. put raisins in a small bowl, sprinkle with rum and set aside for at least 10 minutes or overnight, if possible. lightly oil an 8 inch baking dish or coat with nonstick cooking spray. spread bread evenly in the dish. whisk eggs in a medium size mixing bowl. add milk, brown sugar, vanilla, cinnamon and nutmeg and stir until the sugar dissolves. stir in the rum soaked raisins. pour this mixture over the bread and press down gently to ensure that all bread is moistened. let stand for at least 10 minutes and up to 30 minutes pressing down occasionally. bake for 35- 40 minutes or until puffed and set in the center. serve warm with ice cream or frozen yogurt or rum sauce or custard sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 350 degrees. break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins. in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"for bread pudding: place bread cubes in a greased 1 quart baking dish. in a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts. in a bowl, beat eggs. whisk in warm milk mixture. stir in vanilla. pour over bread. place baking dish in a shallow pan of hot water. bake, uncovered, at 350f for 40-45 minutes or until a knife inserted 1' from edge comes out clean. for lemon sauce: combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel. bring to a boil. cook and stir for 2 minutes. remove from heat. stir in butter, lemon juice and food coloring. serve warm or cold with the pudding. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"grease crock pot. put in bread cubes and apples. mix lightly. in large bowl, stir together sugar and spices. add eggs and mix well. blend in milk. stir in liquor. lightly mix pecans with bread and apples. pour edd mixture over bread. drizzle with butter. cover and cook on low about 4-4 1\/2 hours. let stand, covered for about 15 minutes. serve with vanilla ice cream and caramel sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"bake the bread cubes in a 350f oven for 10 minutes or until lightly toasted. beat eggs, one at a time, in a large bowl. add sugar and cream well. mix in nutmeg, milk, half and half and essence. add toasted bread cubes and grapes. mix well. spoon bread mixture into a lightly buttered 2 quart baking dish. sprinkle almonds and drizzle butter over the top. bake at 350f for 35 minutes or until the top is golden and a knife inserted in the center comes out clean. serve warm. note: 2 cups milk or 2 cups half and half may be substituted for 1 cup each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"butter a 2 quart baking bowl or use cooking spray. add the eggs and beat in the bowl with a fork. add the sugar and the cocoa and mix well with the eggs. add the milk slowly to the above mixture wisking all the time. add salt and vanilla and mix well. break the bread up in pieces and add to milk mixture making sure all the bread in under the milk and wet. bake in a 375 degree oven for about 1 1\/2 hours in a pan of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 325 degrees. lightly grease 13 x 9 pan. (i use butter flavored cooking spray). place bread cubes in the pan. in a large bowl whisk the milk, cream and liqueur. in another bowl mix the sugar, brown sugar, and cocoa powder. add the sugar mixture to the milk mixture and mix well. add the vanilla and almond extracts and cinnamon to the beaten eggs. add egg mixture to the milk mixture and mix well. stir the grated chocolate into the mixture. pour over the bread cubes. let the mixture stand, stirring occasionally for about 20 minutes or until bread absorbs most of the milk mixture. bake for 1 hour or until set. check pudding by inserting a knife into the middle, it should come out clean. serve warm or chilled with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"mix together stale bread pieces, hot milk and butter. set aside until cool. heat oven to 350. beat eggs well, add sugar and milk and stir. stir in spices if desired. mix cold bread mixture with egg mixture. pour into buttered casserole. bake 30 minutes until pudding has set and is turning golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"scald the milk and add sugar, butter and salt. cool. place bread cubes and raisins in greased 1 1\/2 quart casserole dish. add eggs and vanilla to the milk. mix. pour over bread. sprinkle with nutmeg. bake at 350 degrees for one hour. serve this with christmas pudding sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 400 degrees. unroll pastry sheets and place on greased baking sheets and bake for 15 minutes. do not turn off oven. in a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well. place nuts and bread in greased 9x12 baking dish. in a saucepan heat milk,vanilla and water on medium heat. cook 3-5 minutes. remove from heat and allow to cool. pour milk over pastry\/nut mixture. pour cream on top and bake uncovered for 15 minutes. serve warm and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 350°f press sugar into the bottom of a baking dish. place bread on top of sugar tearing to fit. drizzle bread with melted butter. sprinkle with nuts and cinnamon. combine remaining ingredients and pour over bread. bake 35-40 minutes or until tester comes out clean when inserted in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 350 degrees. in a buttered 8\" x 8\" x 2\" baking pan, layer half the dry bread cubes. in another dish, combine applesauce with 1\/2 t cinnamon and nutmeg. spread over bread cubes. layer remaining bread cubes atop. dot with butter. combine egg, milk, sugar, vanilla and salt. pour over bread mixture. lightly sprinkle cinnamon over top. bake 55 to 60 minutes, until a knife inserted just off center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 375. cream together butter and sugar; add in eggs, milk, pineapple and 2 tablespoons of reserved pineapple juice. then fold in bread cubes. pour into a 9x9 baking dish and bake 45-55 minutes or until set. if it gets too brown, cover lightly with aluminum foil for the last 5-10 minutes. serve warm. serve with vanilla ice cream or drizzled with warmed, sweetened coconut milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"soak torn bread in cream. add sugar and butter, beaten eggs, cinnamon, salt and vanilla, stirring to blend. put into a buttered baking dish. may add a little chopped citron, chopped raisins or dates if you wish. bake approximately 40 minutes in a 375 oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"cut bread into quarters. layer 1\/3 of the bread and 1 cup applesauce in buttered 9 x 13-inch baking dish. repeat layers. top with remaining bread. combine eggs, milk, sugar and lemon rind in bowl, beating until well blended. pour over bread. place in pan with 1-inch boiling water. bake at 350 degrees for 55 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"place bread cubes, apples, and pecans in a greased crock pot (or slow cooker liner). in a medium sized bowl, combine the sugar, cinnamon, and nutmeg. add the eggs, cream, vanilla, apple juice, and butter; mix well. pour over bread mixture. cover and cook on low for 4 hours or until a knife inserted in the center comes out clean. serve with ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 325 degrees. melt the butter in the baking dish. beat the eggs with the sugar. add evaporated milk and vanilla; mix well in a large mixing bowl. add the cubed bread and fruit cocktail or peaches and stir. pour into a 2.5 liter or 2.5 quart baking dish and bake for 50-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 375 degrees. butter a 3 qt gratin dish or casserole. heat oil in a wide skillet over med high heat. add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes. season with 1\/2 tsp salt and stir in the parsley or dill. whisk the eggs and milk with 1\/2 tsp salt and pour it over bread in a bowl. add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. pour over the half and half or milk. bake until puffed and browned about 45 minutes. add dash of paprika or chile to the top and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"heat oven to 350 degrees f. grease bottom and sides of springform pan, 10x3 inches. mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. stir in bread cubes, currants and chopped pecans. let mixture stand 10 minutes; spoon into springform pan. arrange pecan halves on top of pudding. bake 50 to 60 minutes or until knife inserted comes out clean. let stand 10 minutes; remove side of pan. serve warm with cream. refrigerate and leftover pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"preheat oven to 325 degrees. pour butter into a 9\" x 13\" baking dish. combine bread cubes and apples; sprinkle over butter. in a large bowl, whisk the eggs, milk, sugar and vanilla. pour over bread. bake, uncovered, at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. bring to a boil over low heat, stirring constantly. cook and stir for 1-2 minute or until thickened. remove from the heat; stir in butter and vanilla. serve with warm bread pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"place bread cubes, apples, and pecans in a greased slow cooker, and mix together gently. combine sugar,cinnamon, and nutmeg. add remaining ingredients. mix well, and pour over breadmixture. cover, cook on low 3-4 hours or until knife inserted in center comes out clean. serve with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"use a 2-quart slow cooker. spray your stoneware insert well with cooking spray. put the toasted bread cubes into your cooker and add the diced apples. toss the bread and apples with the melted butter. dump in the pecans, raisins, and brown sugar, and sprinkle in the pumpkin pie spice. stir gingerly to distribute the ingredients evenly. in a mixing bowl, whisk together the eggs and half-and-half, and pour evenly over the top. cover and cook on low for 4-5 hours, or on high for 3-4 hours. your pudding is done when it has browned on top and pulled away from the sides. the center should be set and not super jiggly. serve warm with vanilla ice cream as a dessert or plain for breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"in mixing bowl, add eggs, milk, rum, salt, cinnamon, vanilla, and sugar, whisk until well blended. put the bread cubes into a buttered 1 1\/2 quart casserole dish. sprinkle the raisins over the cubes of bread. pour the egg\/milk mixture slowly over the top. bake in a 350 degree oven for approximately 50 minutes, until a silver knife inserted into the center of the pudding comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1\/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.","target":"i use a 2 quart corelle dish with approximately 3 inch sides. this way it puffs up in the center and then collapses after baking. making a crunchy top. it makes around 6-8 servings and i have used raisins, dried cranberries, dried cherries, peaches. all are very good. i put 4 broken pieces of bread in the bottom, then fruit, then add the remaining 3 pieces of bread on top. after adding the custard, press all pieces down with fork and let sit for a few minutes. dot with butter and dust with sugar and cinnamon. bake at 375°f for one hour or until a knife comes out clean. spoon into bowl and drizzle the sauce on as much as you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate in a double boiler. stir well. line a tray with wax paper. dip fig in chocolate and then into the chopped nuts. refrigerate until chocolate has hardened. store figs in the refrigerator in an airtight container with waxed paper between layers for upto 1 week.","target":"beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. stir in chopped pecans. spread into a buttered 8-inch square baking pan or dish. cover and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate in a double boiler. stir well. line a tray with wax paper. dip fig in chocolate and then into the chopped nuts. refrigerate until chocolate has hardened. store figs in the refrigerator in an airtight container with waxed paper between layers for upto 1 week.","target":"in a large saucepan, heat whipping cream and butter over medium heat. bring mixture to a simmer, stirring constantly. remove pan from heat. add white baking pieces. stir until melted and smooth. stir in marshmallow creme. transfer mixture to a fondue pot, chafing dish, or ceramic bowl. serve with assorted dippers. can hold in a fondue pot for up to 1-1\/2 hours, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring broth to a boil, stir in couscous, cover and remove from heat. let stand 5 minutes, and then fluff with fork. heat oil in a skillet over medium high heat. add green onions and garlic, cooking for 1 minute. add couscous, tomato, chickpeas, currants and cumin cooking for 2 minutes. remove from heat and stir in parsley, lemon juice and pepper.","target":"heat oil in skillet over medium heat. add chicken; cook and stir 6-9 minutes or until chicken is no longer pink, stirring constantly. add vegetables, beans, bouillon, water, curry, and cumin. bring to a boil. reduce heat and simmer 8 minutes or until vegetables are done. meanwhile, in a medium saucepan combine broth and butter, bring to a boil. stir couscous. cover; remove from heat. let stand 5 minutes. fluff with a fork before serving; spoon onto platter. top with chicken mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the base mix the butter into the flour and sugar. mix with hands until it clings together. press into a 13 x 9 x 2-inch pan. bake at 350°f for 20-25 minutes or until lightly browned. for the filling, beat together eggs, sugar and lemon juice. sift together flour and baking powder. stir into egg mixture. pour over baked, cooled crust. bake at 350°f for 25 minutes. cool and sprinkle with powdered sugar. cut into bars.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350- grease two 9x5 loaf pans. beat shortening and sugar until light and fluffy. add eggs one at a time, beating well after each addition. stir in dry ingredients alternately with milk. add nuts and lemon peel. pour batter into prepared pans and bake 50-60 minutes or until tests done. cool in pans 10 minutes before removing. put a sheet of foil under wire rack; place breads top-sides up on the wire rack. blend topping ingredients, and brush on tops of loaves while still warm.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together the butter, powdered sugar, and 2 cups flour until blended. press this mix into the bottom of a 9 x 13 dish and bake for 15-20 minutes at 350°f. sift the sugar, the 4 tbsp flour, and baking powder into mixing bowl. add eggs, lemon juice, and lemon zest and blend by hand until blended. pour this over the crust and bake for another 25 minutes.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350ºf. for bars, mix flour, sugar and oats; cut in butter. until mixture resembles coarse crumbs. stir in nuts. reserve 1 cup of the crumb mixture. press remaining crumb mixture onto bottom of greased. 13x9-inch baking pan. bake 15 minutes. beat cream cheese, eggs, juice and rind in bowl with electric mixer on medium speed until well blended. stir. in coconut. pour over crust; sprinkle with reserved crumb mixture. bake 25 minutes, cool, then cut into bars. glaze by blending together the icing sugar and milk. using a teaspoon,. drizzle glaze over each bar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together the butter and sugar. add flour and oatmeal to the butter and sugar mixture to make dough. (it will be a little crumbly) set aside. stir juice and zest into milk. set aside. butter (or spray) a 9 by 13-inch pan. press two-thirds to three quarters of the dough into the pan. spread lemon\/milk mixture evenly over the top of the dough. sprinkle the remaining dough over the top. bake at 350 degrees for 30-35 minutes until golden. let cool, slice into 1-inch squares. cut into larger squares if you like.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 300 degrees. grease\/flour 2 standard loaf pans or 5 mini loaf pans. in a mixing bowl sift together flour, baking powder and salt. in another, large, mixing bowl combine sugar and lemon rind. then add oil and one egg at a time, beating well after adding each egg. add flour mixture and nuts. divide between the prepared loaf pans. bake one hour. while bread is baking prepare the glaze by thoroughly mixing the sugar and lemon juice. pour glaze over bread as soon as you take it from the oven. leave loaves in pans overnight.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: shortbread base:preheat oven to 350 degrees. cut butter into 1\/2 inch pieces. in food processor, process all ingredients until mixture begins to form small lumps. press mixture evenly into 9x13 baking pan. bake in middle of oven until golden, about 20 minutes. while shortbread is baking, prepare topping. topping: in bowl whisk together eggs and granulated sugar until combined well. stir in lemon juice and flour. pour lemon mixture over hot shortbread base. reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes. let cool completely in pan then sprinkle with confectioner's sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, flour, icing sugar and salt together until crumbly. pat down gently into a greased 9 x 13 pan. bake 20 minutes at 325 degrees f. combine remaining ingredients and pour over the hot cookie base. bake 25 minutes more. remove from oven and sprinkle with sifted icing sugar. cool and cut with a wet knife.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°. in large bowl, stir together flour and powdered sugar. using a pasty cutter, cut in cream cheese and oil until crumbly. press mixture into bottom of an 8-inch square baking pan. bake 20 minutes or until light golden in color. in a mixing bowl, beat eggs with sugar and lemon peel until smooth. whisk in flour, baking powder, salt, and finally lemon juice. pour into the hot crust and bake 20 minutes, or until the top is golden brown and set.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°. in medium bowl, combine 1 1\/2 cups flour and 1\/2 cup powdered sugar; cut in margarine until crumbly. press only bottom of lightly greased 13x9 baking pan; bake 15 minutes. meanwhile, in large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well. pour over baked crust; bake 20-25 minutes or until lightly browned. cool. cut into bars. sprinkle with additional powdered sugar. store covered in refrigerator.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325f. grease a 13x9-inch baking pan. sift the sugar, flour, and salt into a bowl. with a pastry blender, cut in the butter until mixture resembles coarse crumbs. press the mixture into the bottom of the prepared pan. bake until golden brown, about 20 minutes. meanwhile, for the topping, whisk the eggs and sugar together until blended. add the lemon rind and juice and mix well. lightly whip the cream and fold into the egg mixture. pour over warm crust, return to the oven, and bake until set, about 40 minutes. cool completely before cutting into bars. dust with confectioners sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix flour and powdered sugar together (for crust). cut butter into flour mixture (as for pie dough). spray 9 x 13\" baking dish with pam nonstick spray. spread crust into bottom of pan and pat lightly. bake at 350° for 20 minutes. beat all of the topping ingredients together lightly. pour over the toasted crust and bake an additional 25 minutes at 350°. cut into small squares. be careful not to overcook or they get very crumbly. the crust should be slightly crumbly when you bite into it, but not fall apart in your hands. the topping should be the consistency of lemon meringue pie filling.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients. pour onto large greased and floured bread pan or in 3 minature pans. bake at 325 f for 1 hour. blend lemon juice and sugar well. when lemon cake has baked, pour lemon juice mixture on top while still warm. while warm, pour frosting on.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°. mix flour, butter, and powdered sugar in small bowl. press evenly with hands in bottom and about 5\/8 inch upside of ungreased square pan. bake 20 minutes. beat remaining ingredients in medium bowl on medium speed till light and fluffy. pour over hot crust. bake 25 minutes or until no indention when touched in the middle. let cool. cut into squares.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 165 c; grease and flour a 1 1\/2 litre cake pan. cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. add lemon juice, stir to combine. in another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine. add chopped lemon balm, stir to combine. pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done. let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. allow the covered cake to cool completely.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f combine all crust ingredients in small mixer bowl. beat at medium speed, scraping bowl often, until well mixed. press into greased 8 or 9-inch square baking pan. bake for 15 to 17 minutes or until edges are lightly browned. meanwhile, combine all filling ingredients in same mixer bowl. beat at medium speed until well mixed. pour filling over hot, partially baked crust. continue baking for 17 to 20 minutes or until top is light golden brown. sprinkle with powdered sugar. cool completely. cut into bars. tip: for easy cutting, line pan with aluminum foil, leaving 1-inch overhang on ends. lightly grease foil. bake as directed above. lift out foil and bars from pan; peel foil from sides of bars. cut into bars.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together 2 cups flour, margarine and confectioners sugar. pat into greased 9x10 inch pan. bake 20 minutes at 350. combine eggs, lemon juice, sugar, flour, salt, and baking powder. pour over curst and bake at 350 for 25 minutes. while hot, sprinkle with confectioners sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 350 degrees. crust: using an electric mixer, beat butter until fluffy. beat in the powdered sugar. add 2 cups of flour one cup at a time, beating until moist clumps form. using the back of a fork, press the dough over the bottom of a 9 x 13 pan. bake the crust until light golden, about 20 minutes. filling: beat the sugar and eggs in a medium bowl until blended. beat in the fresh lemon juice, lemon peel, and baking powder, then the remaining flour. pour the filling over the hot crust and bake until the filling is set in the center and begins to brown, about 20 minutes. cool completely before cutting. sprinkle with powdered sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°. grease 9 x 5 x 3-inch loaf pan. combine flour, baking powder and salt on a sheet of wax paper. in a large bowl, cream sugar and butter. beat in egg whites and lemon zest. add dry ingredients. mix until blended. stir in milk. bake for 40 to 50 minutes. transfer bread from pan to wire rack to cool. cool completely before slicing. note: can add a powder sugar glaze before cutting for added sweetness. this bread freezes well. use leftovers for wonderful french toast.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: preheat the oven to 350°f lightly spray an 8-x-8-inch baking pan. combine flour, splenda granular, and salt in food processor bowl. pulse 2 to 3 times. add butter; pulse until mixture resembles coarse meal. press mixture into the and bake 20 minutes or until crust is lightly browned. while the crust is in the oven, whisk together eggs and half-and-half in a medium bowl. gradually whisk in the splenda and flour. whisk in lemon peel and lemon juice. pour over hot crust and bake 15 minutes or until center is set and edges are lightly browned. cool completely in pan on a wire rack; dust with powdered sugar, if desired. cut into 2-inch squares, or whatever size you wish.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all ingredients together. pour into a greased and floured 11x3 loaf pan. bake at 350°f for 1 hour, or until toothpick comes out clean. mix the juice of 1 lemon and 1\/2 cup white sugar together. pour over the bread after removing from the oven and while it is still hot.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together butter, sugar, lemon rind. add eggs and lemon juice. sift flour, baking powder and salt. add flour mix alternately with milk to batter. pour into greased loaf pan and bake at 350 degrees for 1 hour. let cool 5 minutes. prepare topping and pour over bread.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in bowl cream butter and sugar. beat in eggs, lemon juice, and peel. combine flour, baking powder, and salt in seperate bowl. stir dry ingredients into creamed mixture alternately with milk. pour into greased loaf pan. bake at 450 degrees for 45 minutes. glaze: mix lemon juice and confectioner's sugar together. immediately drizzle over loaf upon removal from the oven.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer 1:. blend as for a pie. pat into 9x13 pan. bake at 350 degrees for 15-20 minutes. layer 2:. beat 4 eggs gradually adding the 2 cups of sugar. add lemon juice, and salt. blend well. fold in flour. pour over crust and bake at 350 degrees for 20-25 minutes. when completely cooled, sprinkle with powedered sugar. slice and serve.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. mix the powdered sugar, flour and (cold) butter for the crust together with your hands (or a pastry cutter) and then press into the bottom of a greased 9x13 pan. bake the crust for 25 minutes. while the crust is baking combine the filling ingredients: eggs, sugar, lemon juice, stir until just combined. after they are combined, add the flour and baking powder and stir to combine. pour this mix over the baked crust. bake again at 350 for 25 minutes. sprinkle powdered sugar over the top while it is still warm.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bottom layer: combine flour and icing sugar in medium bowl. cut in margarine until mixture resembles fine crumbs. press firmly in ungreased 9 x 13 inch pan. bake in 350°f oven for about 20 minutes until golden. remove from oven. top layer: beat eggs in large bowl until frothy. add lemon juice and peel. stir. combine granulated sugar, flour and baking powder in small bowl. add to egg mixture. stir until just moistened. spread evenly over bottom layer. bake for about 25 minutes until set. let stand in pan on wire rack for 5 minutes. dust evenly with icing sugar using sieve. let stand until cool. cuts into 48 bars. company\u2019s coming most loved treats collection.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f cream butter and sugar well. add flour, salt, oats, almonds, and lemon zest, mixing well until crumbly. place 1\/2 of mix into a 9x13\" pan that has been lightly buttered or sprayed with nonstick cooking spray. lightly press mixture into pan. whisk together condensed milk and lemon juice (you should yield about 3\/4 cups juice). spread over top of mix that is in the pan. sprinkle remaining dry mix over that. again, lightly pressing mixture into pan. bake for 25-30 minutes. cool 1 hour then cut into small squares (about 1 1\/2\"). i make three long cuts, and 6-7 short side cuts. refrigerate or serve warm.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream the softened butter and sugar together. beat the milk and eggs together and add in butter mixture. mix the flour and baking soda together and add to the other ingredients. place in a greased bundt or loaf pan. bake at 300 f for 45 minutes until knife comes out clean. remove from oven. cool. once completely cool poke holes in cake with fork and pour lemon juice over cake. mix icing sugar and milk together and ice over cake.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. line bottom of 8-inch square baking dish with parchment paper. mix flour, butter and 1\/2 cup confectioners sugar together using hand mixer until fine crumbs form. using drinking glass, press crumbs evenly onto bottom of lined baking dish. bake until crust is lightly browned, about 15 minutes. meanwhile, beat eggs, granulated sugar and salt until light and fluffy. add lemon rind and lemon juice. blend in cream cheese. pour over baked crust. return to oven and bake until firm in the center when touched, about 25 minutes longer. cool to room temperature; sift remaining confectioners sugar over top. cut into 9 squares and cut each of the squares in half diagonally to make triangles. serve or store refrigerator.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. base: cream together butter, margarine, powdered sugar and vanilla extract. sift in 1 1\/2 cups all-purpose flour and salt. press into a sprayed 9 x 13 inch shiny bar pan. bake 10 to 12 minutes until light brown. do not burn. remove from oven to cool. filling: in a mixing bowl beat together the eggs, 3\/4 cup sugar and vanilla extract. stir in the 2 tablespoons all-purpose flour, salt and baking powder. stir in lemon zest and juice. pour over cooled crust and bake a further 20 minutes or until just set. cool in the pan until the filling has firmed up before cutting into bars. remove bars to wire rack - allow to cool completely then dust with extra powdered sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 325 degrees f. in a medium bowl, mix together the flour, 1\/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. press into the bottom of a 11x7 inch pan. bake for 25 minutes in the preheated oven, or until firm and lightly browned. while the crust is baking, whisk together the eggs, 2\/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. just before the crust is done, stir in the baking powder. pour over the crust while it is hot, and return to the oven. bake for another 25 minutes in the preheated oven, until set. when cool dust with remaining confectioners' sugar. cut into squares.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix first 3 ingredients and press into 13x9-inch pan. bake 20-25 minutes at 350 degrees until lightly brown. beat eggs, sugar and lemon juice. sift together flour and baking powder and stir into egg mix. pour over baked, cooled crust. bake 25 minutes at 350 degrees. cool and sprinkle with powdered sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grate or zest the lemon peel from the lemon, and squeeze the juice from the lemon and set aside. cream the butter and 1 cup sugar together. add eggs, flour, baking powder, salt, milk, lemon rind\/zest, and nuts, mixing well. pour into a greased loaf pan and bake at 325 f for 50-60 minutes. make glaze by mixing together the remaining 1\/2 cup sugar and the lemon juice. when bread is finished baking, remove from oven and let cool for 5 minutes. remove from pan and top with glaze. cool.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: unroll dough into 2 long rectangles; place in ungreased 13 x 9 inch pan. press over bottom and 1\/2 inch up sides to form crust. seal perforations. bake at 375 degrees for 5 minutes. in a medium bowl, combine all filling ingredients. pour over partially baked crust. bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. cool, cut into bars.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together flour and powdered sugar. cut in butter. press in bottom of 13 x 9 x 2 inch pan. in different bowl beat together eggs. mix by hand remaining ingredients. pour over. bake 20 to 25 minutes or until light brown on 350°f. sprinkle some 10x sugar over the finished bars (optional).","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream first 3 ingredients together and spread evenly in an ungreased jelly roll pan. bake for 15 minutes at 350f until lightly brown. beat eggs, mix with remaining ingredients, pour over pastry. bake 30 minutes at 325°f sprinkle with powdered sugar. cool for 15 minutes, then cut into bars. store in refrigerator.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 13 x 9 inch cake pan, set aside. preheat oven to 325 f. in mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. press into prepared pan bake for 25 min or until golden. let cool completely in pan on cooling rack. topping:. in bowl beat eggs with sugar until pale and thickened. add lemon rind, lemon juice, flour and baking powder, beat until smooth. pour over cooled base. bake in 325 f oven until set, approx 25-30 min. let cool completely in pan on cooling rack. dust withicing sugar and cut into bars.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. mix 1` cup bisquick and the powdered sugar in small bowl. cut in butter, using pastry blender. press mixture in bottom and 1\/2 inche up edges of ungreased square pan, 8 x 8 x 2 inches. bake 10 minutes or until light brown. mix remaining ingredients , pour over baked layer. bake 25 minutes or until set and golden brown. cool completely, about 1 hour. if wanted you could make a glaze and spread on top while warm.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, cream butter and sugar until light and fluffy. beat in the eggs, lemon juice and peel. combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. pour into a greased 8-in. x 4-in. loaf pan. bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. combine glaze ingredients. remove bread from pan; immediately drizzle with glaze. cool on a wire rack.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. lightly grease a 9 by 13 by 2-inch pan. make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. cut in the butter to make a crumbly mixture. press the mixture into the prepared pan. you may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. bake for 20 minutes. meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. pour this over the baked crust and bake for 25 minutes longer. sprinkle with confectioners' sugar, if desired, when the bars are done.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325. pulse flour powdered sugar and butter till small pea stage. press into 8.5x11.5 pan. bake 15 minutes. filling: preheat to 350. beat everything together and pour over baked mixture. bake 30 minutes. cut into bars while warm, but leave in pan until cool. sprinkle with more powdered sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine 2 cups flour and 1\/2 cup confectioners' sugar; cut in the butter until crumbly. press mixture into an ungreased 13-inch x 9-inch baking dish. bake at 350 degrees fahrenheit for 12 to 15 minutes or until lightly browned. place on a wire rack to cool slightly. meanwhile, in a small bowl, beat the eggs, sugar, lemon juice, baking powder and remaining flour until frothy. pour over warm crust. bake for 18 to 22 minutes or until lightly browned. cool on a wire rack. dust with remaining confectioners' sugar. cut into bars. store in the refrigerator.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix 1\/2 celsius powdered sugar 2 c flour and oleo. crumble up and place in a greased 9x13\" pan and gently pat down. bake 25 minute @325. beat eggs and add granulated sugar, flour, baking powder and lemon juice. pour over top and bake 25 min, more. when cool, sprinkle with sifted powdered sugar and cut in squares. freezes well.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f mix crust ingredients in a food processor, or by hand. press down evenly into a parchment lined 9 x 13\" pan. bake for 20 mn. mix filling ingredients, pour over the hot crust. bake an additional 20-25 mn. or until set. cool completely, dust with powdered sugar.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. blend softened butter, 1\/2 cup sugar and 2 cups of flour until mixed. press into the bottom of a 9x13 inch pan and bake for 20 minutes. blend 1\/4 cup flour, 1 1\/2 cups sugar, eggs and lemon juice until fluffy. (i use my blender). pour lemon mixture over crust and bake for an additional 20 minutes at 350 degrees. while it's still warm, not hot, sprinkle 3 tbsp of sugar over the top to give them a crystalline looking finish. the cooler these are, the easier to cut. i cute mine into 18 2x3 inch slices.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: partially melt butter in large bowl. add flour and powdered sugar. mix well. press into bottom of greased pan. bake 20 minutesat 350. in medium bowl combine sugar, lemon juice, eggs and baking powder. stir with mixer. pour filling on top and bake 30 minutes. cool. sprinkle powdered sugar on top.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees f. using a stand mixer, blend together softened butter, 2 cups of flour, and 1\/2 sugar on medium-high until dough forms a ball. press into bottom of ungreased 9 by 13 inch pan. bake for 20-25 minutes or until firm and golden. cool on wire rack. using stand mixer, whisk together remaining 1 1\/2 cups sugar and 1\/4 flour. whisk in eggs one at a time; add lemon juice. whisk together on medium-high until frothy. pour over cooled crust. bake for another 25-30 minutes. bars will firm up a they cool. * to measure mix, spoon into measuring cup and level off excess with the straight side of a knife.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in bowl of stand mixer cream together butter, vanilla and lemon pie filling until fluffy, about 2 minutes. add in the powdered sugar, one cup at a time, until frosting is light and fluffy. you might not need all the powdered sugar. i figured the 20 servings at 2 tb a serving.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a blender container puree all the ingredients mentioned above. chill and serve. if you wish to turn your smoothie into a dessert, then pour the blended smoothie into a glass bowl and cover. freeze for an hour or till the mixture is thickened but not frozen. stir it a couple of times. grab a spoon and enjoy!!!!!!!!!","target":"chill condensed milk. in blender container, combine milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth. with blender running, gradually add ice cubes, blending until smooth. garnish with halved strawberries if desired. serve immediately. variations-----------------. peach smoothies: omit strawberries and pineapple. add 2 cups frozen or fresh sliced peaches. proceed as above. key lime smoothies: omit strawberries, pineapple and lemon juice. add 1\/3 cup lime juice. proceed as above. tint with green food coloring if desired. garnish as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: firstly, drain oysters and reserve liquid. saute onion in butter until transparent. melt remaining butter. add flour to this. stir well until smooth. add oyster liquid, wine and milk. cook until thick. stir often. remove from heat. add oysters, onion, ham and lastly peas. pour into a buttered 2 quart casserole. bake uncovered for 15 minutes at 400 degrees fahrenhit.","target":"melt 3 tablespoons butter. add flour and stir over low heat without permitting flour to brown (about 5 minutes). add chicken stock and cream gradually. continue to cook, stirring constantly, until sauce is thick and smooth. put in a pan over hot water and add sherry and ham. in another skillet, melt 1 tablespoon butter and add oysters and juice. cook until edges curl. add oysters to sauce and heat thoroughly without boiling. add salt and pepper for taste. serve in pastry shells or on toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spread 1 cup of cool whip in bottom of pie crust. spread jam or fudge sauce over cool whip. freeze for about 10 minutes. in a bowl gradually add the milk to the peanut butter, blending until smooth. add the pie filling mix. with electric mixer on low speed, beat 1-2 minutes until well blended. fold in the remaining cool whip. spoon over the mixture in the crust. freeze until firm (about 4 hours). garnish with additional cool whip and chopped nuts.","target":"preheat oven to 350°f. mix first 6 ingredients together at medium speed until smooth. pour in unbaked pastry shell and bake for 35 minutes and let cool. mix cool whip, cream cheese, sugar, vanilla, and peanut butter. add on top of cooled pie. garnish with chocolate chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spread 1 cup of cool whip in bottom of pie crust. spread jam or fudge sauce over cool whip. freeze for about 10 minutes. in a bowl gradually add the milk to the peanut butter, blending until smooth. add the pie filling mix. with electric mixer on low speed, beat 1-2 minutes until well blended. fold in the remaining cool whip. spoon over the mixture in the crust. freeze until firm (about 4 hours). garnish with additional cool whip and chopped nuts.","target":"in medium saucepan combine first four ingredients. melt and remove from heat. whip in 1 tb of peanut butter. pour into graham cracker crust. combine cream cheese, powdered sugar, milk, vanilla, and peanut butter. beat until creamy. fold in cool whip. pour into fudge layered graham cracker crust. sprinkle with heath bites. cool completely and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix broth, corn syrup and soya sauce. stir fry chicken in hot oil. add onion, red pepper, ginger and crushed red pepper. cook for 30 seconds. stir in curry powder and rice. cook for 2-3 minutes. add liquids. stir in peanuts, scallions and parsley. serve hot!","target":"preheat oven to 400 deg. in 9x12 or similar pan (i used a round deep dish pizza pan) mix water, rice, peppers, onions and tomato sauce. evenly place chicken strips over top of rice mix making sure they are half in and half out of the rice mix. almost like the chicken pieces are swimming. evenly pour diced tomatoes over top of entire dish. sprinkle garlic powder, mrs dash, cilantro, salt substitute and pepper evenly over entire dish. bake uncovered for 35 minute. sprinkle both cheeses over the top then sprinkle on the parsley and bake for another 10 minute. optional: sprinkle on more parmasagn cheese if desired at the table. another idea is add some mrs dash extra hot seasoning to spice it up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix broth, corn syrup and soya sauce. stir fry chicken in hot oil. add onion, red pepper, ginger and crushed red pepper. cook for 30 seconds. stir in curry powder and rice. cook for 2-3 minutes. add liquids. stir in peanuts, scallions and parsley. serve hot!","target":"in a large deep pot, melt butter over medium heat. add onion and garlic; sauté for 3 minutes or until onion is softened. add chicken, ginger and curry powder and cook, stirring often, for 3 minutes or until chicken is lightly browned. add rice and stir to coat. add cream and water; increase heat to medium-high and bring to a boil, stirring occasionally. stir in spinach. cover and reduce heat to low; simmer for about 10 minutes or until rice is tender and chicken is no longer pink inside. season with salt. remove from heat and let stand for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: mix all ingredients together and press into bottom of a 9-inch springform pan. filling: in a small pot add water to gelatin, stir over low heat until completely dissolved and clear. beat cream cheese and sugar with a mixer, on medium speed until blended. gradually add gelatin mixture, then milk and juice. cool in fridge until slightly thickened. fold in whipped cream and pour over crust. put in fridge without topping. let set until firm, flavour comes out really only after 24-hours. then add topping of choice fresh or canned.","target":"before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer. in small mixing bowl combine the jello, reallemon and boiling water. set aside to cool. in medium mixing bowl combine the cream cheese and sugar. whip with fork until fluffy. set aside. in the chilled large bowl beat the evaporated milk until thick with mixer. at low speed add the jello mix and then the cream cheese mix. pour into 9 x 13 graham cracker crust or 2 9\" pie crusts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: mix all ingredients together and press into bottom of a 9-inch springform pan. filling: in a small pot add water to gelatin, stir over low heat until completely dissolved and clear. beat cream cheese and sugar with a mixer, on medium speed until blended. gradually add gelatin mixture, then milk and juice. cool in fridge until slightly thickened. fold in whipped cream and pour over crust. put in fridge without topping. let set until firm, flavour comes out really only after 24-hours. then add topping of choice fresh or canned.","target":"crust: mix together crushed graham\/cookies\/oreos\/whatever with melted butter. place in container. (we use pie tins! :) ) refrigerate until firm. filling: mix together cream cheese,cream,vanilla,and sugar until smooth (no lumps). add in the gelatine powder then mix well. pour onto crust and refrigerate for a few hours until firm. eat as is or add toppings as you wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat the oven to 350f degrees. grease an 8 1\/2 by 4 1\/2 inch loaf pan. mix sugar and butter in a medium mixing bowl until completely blended. add banana, milk and eggs, mixing well. add dry ingredients, mixing just until moist. stir in nuts and cranberries. spread batter evenly in the loaf pan. bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean. remove from pan, cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. stuff the banana with marshmallows and chocolate chips. wrap each banana in aluminum foil and cook over a fire, on the grill or in a 300 degree oven for 5 minutes, or until chocolate is melted. eat with a spoon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"cream sugar and shortening together. add bananas and egg; mix thoroughly. add baking soda to sour milk. add to batter and mix thoroughly. in separate bowl, combine flour and salt. add to mixture and mix well. if desired, flour nutmeats before adding. pour into two greased loaf pans. bake in preheated 350 degree oven for 40-50 minutes or until tests done. so yummy with a glass of milk!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"set oven to 300 degrees. grease two 9 x 5-in loaf pans, or mini loaf pans. puree the bananas; set aside. mix together the sugars, oil, eggs and vanilla. sift all dry ingredients (except the chocolate chips and nuts). mix together, the dry ingredients with the sugar\/oil mixture, adding the banana puree and the 1 cup cola. add the chips and the nuts, if using. spoon batter into prepared pans. set pans on a baking sheet. bake for 1 hour and 20 mins, or until cakes test done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"heat oven to 350 degrees f beat eggs, butter, sugar and vanilla in lg bowl with electric mixer until smooth and flowing, about 2 minutes. add bananas and walnuts; mix to combine. add sour cream, flour, baking powder, baking soda. mix to combine. transfer batter to greased 9 x 5 x 5 1\/4 inches bread pan. smooth surface with spatula. bake until browned and toothpick inserted in center comes out clean, about 55 minutes. cool in pan; wrap in foil. can be kept up to 3 days at room temperature. can also be frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 350°f. mix in a bowl, flour, baking powder. in another bowl cream the sugar, butter, vanilla,honey,and orange zest. beat in eggs and bananas. gradually add dry to banana mixture. fold in nuts and fruit. pour batter into a greased 9x5 bread pan (loaf pan). bake at 350°f for an hour or until a knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat your oven to 350°f. butter a loaf pan and set aside. in a medium sized bowl, cream your sugar and butter. next, stir in your yogurt and apple sauce. blend in your mashed bananas. in a separate bowl, combine flour and baking powder. slowly add your flour mixture to the wet mixture, just mixing until combined. put thick batter into your loaf pan and level the top off. bake in preheated oven for approximately 1 hour, until toothpick comes clean when inserted into a few places in the bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 350. combine all dry ingredient: flour, sugar and baking powder in one bowl. mix with a mixer the bananas, eggs and sour cream. mix well which is easier to do if the bananas have been frozen. make sure there are no chunks of bananas, unless you like it that way. add the canola oil and mix. slowly add the bowl with the dry ingredients to the mixer and continue to mix. pour batter into a standard, greased bread loaf pan. bake for one hour to one hour ten minutes. but definitely test after one hour to see if it is ready. it should be golden brown and smell like heaven. enjoy! note: you can use less sugar if you prefer. i have gone down to 1\/4 cup of each before and it worked well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"combine chocolate chips and butter in 1 quart saucepan. cook over low heat, stirring occasionally, until chocolate is melted (3 to 4 minutes). pour chocolate into 1 cup measuring cup. using two forks, dip each banana chunk into chocolate; let excess drip off. place onto waxed paper-lined tray. sprinkle with suggested toppings. freeze at least 30 minutes or until firm. tips: if chocolate becomes too thick, reheat over low heat, stirring constantly, until melted. store frozen in resealable plastic freezer bag up to 2 weeks. if desired, insery toothpick or pretzel stick into each banana bite before freezing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"in a separate bowl, add lemon juice to milk to sour. add first six ingredients including soured milk. mix well, add the next 5 ingredients and mix well again. add the 2 cups flour one at a time. grease and flour baking pans. bake at 350°f for 1- 1 1\/2 hours (45 minutes for smaller loaf pans)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 325. grease two loaf pans. combine flour, cinnamon, salt, soda and powder; set aside. combine sugar, eggs, applesauce and vanilla in a large bowl. add mashed banana and walnuts; stir to combine. add banana mixture to flour mixture and stir well. pour evenly into prepared loaf pans; bake 60-65 minutes or until loaves test done with toothpick. let cool in pans 10 minutes; remove from pans onto wire rack to cool completely. *note:loaves freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 350 degrees f butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. set aside. in a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. set aside. in a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. with a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. pour batter into prepared pan. bake 55 t0 60 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean. place on a wire rack to cool and then remove the bread from the pan. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"mix the milk and lemon juice. set aside. preheat oven at 325 degrees. cream together the shortening and sugar. add the eggs and mix well. mash the bananas. i find a potato masher works well. add them to the mixture. mix the baking soda into the milk, then add alternately to the banana mixture with the 2 cups of flour. pour into a greased loaf pan and bake for about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 180°c sift flour and baking powder into a large bowl. mix the butter, sugar, banana, eggs, vanilla extract and choc chips in a separate bowl. add to dry ingredients and stir to combine, being careful not to overmix. pour the batter into a non-stick or lightly greased loaf tin and bake for 1 hour 15 mins, or until the bread is cooked when tested with a skewer. leave to cool in tin for 5 minutes before turning out onto a wire rack to cool. serve in thick slices with butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat the oven to 170°c (350°f). mash the bananas and beat into the eggs and oil. add the sugar. in a separate bowl, sift all the dry ingredients (except sugar and optionals). make a well in the centre and gently mix in the wet ingredients. add the optional nuts or raisins. poor into a lightly greased and floured loaf tin. bake for 1 hour or until a toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"in a bowl, mix the dry ingredients together. separately, beat the egg and the oil. mix together, adding the water. continue beating. add the sliced bananas to the bottom of a small round non-stick pan. cover with batter. bake for about 40 minutes in med-low. enjoy warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"cream the butter and sugar together then add the egg. stir in the oats, bananas, salt, and cinnamon. mix in the nuts and raisins (if using). spread the mixture in a greased 9x13 pan then bake for 30-35 minutes on 350 degrees. cool in the pan then cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"peel banana and place it on a plate. slice banana in half, lengthwise. spray whipped cream on the cut surface of both banana halves. then fold banana halves together until the two strips of whipped cream touch. be careful to not squeeze too firmly (or the whipped cream will ooze out too far). add a maraschino (or two) on top. for dessert, you can sweeten it up a bit by drizzling a thin line of caramel or chocolate syrup over the whipped cream, or sprinkling chopped walnuts, baking sprinkles, shredded coconut, or other kid-friendly treats on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat the oven to 180c\/350f\/gas4. sift flour and baking powder into a bowl. in a separate bowl combine the butter, sugar, eggs and vanilla. stir in the chocolate chips. gently combine the wet and dry ingredients - careful not to overmix (or the end result will be a tough and dry loaf). pour batter into a nonstick or lightly greased 19x11cm (7 1\/2 x 4 1\/2 inch) loaf pan. bake 1 hour and 15 minutes or until skewer inserted comes out clean. remove from oven. leave to cool in tin for 5 minutes before turning out on a wire rack to cool. serve in thick slices with creamy butter!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 180°c grease and line a 11cm x 21cm loaf pan. sift the flour, baking powder and cinnamon into a large bowl. stir in the sugars. in a separate bowl, combine the eggs, oil and vanilla. add to the dry ingredients with mashed banana and fold until just combined. pour the mixture into the loaf pan. using a teaspoon, drop the nutella across the top of the mixture, then mix it into the cake mix by inserting a cake skewer or a knife into the cake batter and swirling it around a couple of time. cook for 50 minutes or until a skewer comes out clean. turn out onto a rack and allow to cool for 10 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 375 degrees fahrenheit. oil a 9 by 5-inch loaf pan. stir the topping ingredients together in a small bowl until smooth. set aside. in a medium-size bowl, stir the sugar, milk, butter, and egg together until smooth. in another bowl, toss the flour with the baking powder and salt. stir this into the wet ingredients, and then fold in the bananas. transfer the batter to the prepared loaf pan, and sprinkle with the topping. bake until the topping is a deep golden brown and the center of the bread is solid, 50 minutes. cool in the pan for 5 minutes, then transfer the bread to a wire rack to continue cooling. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard).","target":"preheat oven to 350 degrees f. butter a 9 by 13 inch pan. set aside. in a large bowl, stir together sugars and butter until combined. mix in the bananas, vanilla, and eggs. stir in the flour and salt. fold in the pecans until evenly distributed. pour the batter into the prepared pan. bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. cool completely in pan before cutting into bars. blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. thaw at room temperature for about an hour or in the microwave 30 seconds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat grill. soak bamboo skewers in water for about 30 minutes. heat oil in small saucepan over medium-high heat until hot. add onion; cook and stir until tender. stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. remove from heat. cut chicken breast half into 1\/2 inch-wide length-wise strips (not cubes!!) add spice mixture, toss to coat. weave chicken strips onto skewers. when ready to grill, oil grill rack. place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.","target":"heat the oven to 400. in a large plastic bag, combine the cereal, coconut and cayenne pepper. set aside. in a medium bowl, combine the mayonnaise, mustard, and honey. stir the chicken strips into the mayonnaise mixture. place the strips in the bag with the cereal mixture, a few at a time, and shake until well coated. thread each strip onto a skewer with 2 chunks each of the pineapple and the bell pepper. place the skewers on a rack in a shallow baking pan. bake 15-20 minutes or until the strips are no longer pink in the center. remove to a platter and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat grill. soak bamboo skewers in water for about 30 minutes. heat oil in small saucepan over medium-high heat until hot. add onion; cook and stir until tender. stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. remove from heat. cut chicken breast half into 1\/2 inch-wide length-wise strips (not cubes!!) add spice mixture, toss to coat. weave chicken strips onto skewers. when ready to grill, oil grill rack. place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.","target":"in a large bowl, combine the chicken, celery, mayonnaise and almonds and mix well. gently fold in the mandarin oranges, pineapple tidbits, green and purple grapes and mango. refrigerate for 1 hour to let flavors incorporate a little. place on a bed of lettuce and serve or serve as an appetizer on individual lettuce cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat grill. soak bamboo skewers in water for about 30 minutes. heat oil in small saucepan over medium-high heat until hot. add onion; cook and stir until tender. stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. remove from heat. cut chicken breast half into 1\/2 inch-wide length-wise strips (not cubes!!) add spice mixture, toss to coat. weave chicken strips onto skewers. when ready to grill, oil grill rack. place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.","target":"combine the flour, salt and pepper on a piece of wax paper. dredge the drumsticks in the flour. heat up a frying pan on medium-high heat, add the oil and fry the chicken on all sides until golden brown, about 10 minutes. transfer the chicken to a large casserole dish. preheat oven to 350 degrees. combine the sauce ingredients in a small pan and bring to the boil. boil 2 minutes, stirring often. pour the sauce evenly over the chicken. arrange the red bell pepper slices and pineapple slices on top. bake 30 minutes or until no longer pink. garnish the drumsticks with the green onions. serve with plain white rice. servings are estimated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat grill. soak bamboo skewers in water for about 30 minutes. heat oil in small saucepan over medium-high heat until hot. add onion; cook and stir until tender. stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. remove from heat. cut chicken breast half into 1\/2 inch-wide length-wise strips (not cubes!!) add spice mixture, toss to coat. weave chicken strips onto skewers. when ready to grill, oil grill rack. place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.","target":"combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender. add olive oil and process until well mixed. combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (i just put it in a bowl and toss it periodically). let marinade for at least 30 minutes, but longer is ok, too. remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer. thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. i usually have my grill up to high, so the chicken only takes about 12 minutes total."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: purge with food processor all ingredients except chicken for marinade\/sauce. score each piece of chicken multiple with pairing knife so that marinade will soak in placing in baking dish. reserve ½ of prepared marinade for serving. pour remaining sauce over chicken covering and marinate a minimum of 2 hours to overnight. cook over grill for best results. alternative preparation method is to bake at 425 degrees for 50 minutes turning chicken over half way. ladle marinade over chicken every 15 minutes.","target":"lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices. you want it only half way cooked. add tomatoes with juice-spinach and mushrooms. simmer for 5 minutes. add onions, garlic and oregano and simmer for 3 minutes. check to see if chicken is cooked through. if done add wine and olives and heat through. add half of the feta and remove from heat-toss. offer remaining feta at the table."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for preparing the biscuit, weigh out the egg and cold water. add the biscuit mix. with a whisk, beat at fast speed for 8-10 minutes. then, fold in the sieved cocoa powder. pour into a round baking ring of 14cm diameter. bake at 200 degrees celcius for about 20 minutes. after cooling, cut the biscuit twice and fill and spread with apricot jam. allow to set at room temperature. melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart. decorate with chocolate shavings and dust with icing sugar.","target":"preheat oven to 180°c. place cooking chocolate into covered microwave dish. heat on high for 2 minutes. stir. keep microwaving in 1 minute bursts whilst stirring in between until chocolate melts and is shiny. add eggs, sugar, liqueur and mix well. bake pastry shell blind for 15 minutes. remove the paper and rice and bake a further 12 minutes until pastry is lightly golden. fill tart with chocolate mixture and bake further 18-20 minutes until set. allow to cool and then dust with cocoa to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for preparing the biscuit, weigh out the egg and cold water. add the biscuit mix. with a whisk, beat at fast speed for 8-10 minutes. then, fold in the sieved cocoa powder. pour into a round baking ring of 14cm diameter. bake at 200 degrees celcius for about 20 minutes. after cooling, cut the biscuit twice and fill and spread with apricot jam. allow to set at room temperature. melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart. decorate with chocolate shavings and dust with icing sugar.","target":"melt the chocolate with half the cream and the kalhua. pour into the pre-baked pastry case and leave in the refrigerator for 2 - 3 hours. sprinkle the chocolate shavings over the top of the tart. just before serving, whip the rest of the cream with the coffee essence. add the icing sugar to taste. serve it sepeately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for preparing the biscuit, weigh out the egg and cold water. add the biscuit mix. with a whisk, beat at fast speed for 8-10 minutes. then, fold in the sieved cocoa powder. pour into a round baking ring of 14cm diameter. bake at 200 degrees celcius for about 20 minutes. after cooling, cut the biscuit twice and fill and spread with apricot jam. allow to set at room temperature. melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart. decorate with chocolate shavings and dust with icing sugar.","target":"crack egg white into crust. swirl it around so it covers the whole crust. to seal, bake at 325 for 5 minutes. let cool. put cocoa, syrup, and oil in a blender and blend till smooth. (if you have a regular store bought blender, do it in two batches as it's quite thick). once crust is cool, pour in the filling. chill in the fridge for a few hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for preparing the biscuit, weigh out the egg and cold water. add the biscuit mix. with a whisk, beat at fast speed for 8-10 minutes. then, fold in the sieved cocoa powder. pour into a round baking ring of 14cm diameter. bake at 200 degrees celcius for about 20 minutes. after cooling, cut the biscuit twice and fill and spread with apricot jam. allow to set at room temperature. melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart. decorate with chocolate shavings and dust with icing sugar.","target":"combine the sugar, cornstarch, and salt in a medium saucepan. stir or whisk together. pour in milk and egg yolks, and whisk together. stir over medium heat until the mixture just barely comes to a boil, about 6-8 minutes (maybe less, maybe more; just watch it!) the second it starts to bubble and thicken remove it from the heat. add the chocolate, vanilla, and butter, and stir until everything is beautifully combined. pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered. cut into slices and serve with whipped cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: drain salmon juice into a cup, add milk. place in saucepan over medium heat. blend in flour, salt, and hot sauce. cook, stirring, until thick. flake salmon (meat only) and add to mixture along with lemon juice, egg whites, bell pepper and oatmeal. stir. place mixture in a 4\" x 8\" pan and cook at 400 degrees for 25-35 minutes or until lightly browned.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fire up the grill. to make the spice rub, combine the brown sugar, paprika, salt, pepper, and thyme in a small bowl. rub both sides of the salmon fillets with all of the spice mixture. brush the grill and fish with oil. grill over direct heat, covered, with the vents open. when the salmon is marked by the grill, flip the fish and finish cooking. it will require a total grilling time of around 10 minutes, depending on the heat of the grill. the sugar in the spice rub can burn easily, so watch it closely. a step ahead: the spice rub can be made a couple days ahead and stored, tightly covered, at room temperature.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, thyme, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally. preheat oven to 375 degrees f (190 degrees c). place fillets in aluminum foil, cover with marinade, place the lemons slices on top of fillets and seal. place sealed salmon in the glass dish and bake 35 to 45 minutes, until easily flaked with a fork.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium glass dish, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets into the dish and cover with marinade. marinate in the fridge for about 1 hour. preheat oven to 375°f. place fillets in aluminum foil; cover with marinade and seal. place sealed salmon into a baking dish and bake for 35-45 minutes until easily flaked with a fork.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients except salmon and cheese. pour over salmon; cover and refrigerate overnight, or at least 8 hours. heat grill. grill salmon over medium coals for 5 to 7 minutes; turn. sprinkle with parmesan cheese and continue grilling 5-7 minutes longer.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fry the chopped bacon bits until crisp. drain and set aside. slice the salmon thinly and roll into tight fingers. arrange the salmon and oysters attractively on a bronze serving platter (or platter of your choice). in a blender or food processor, beat the egg yolks and water. with the machine running on low speed, gradually add the vegetable oil and lemon juice, beating until smooth and creamy. blanch the watercress in boiling water for a few seconds, then, drop into blender with creamed mixture. puree until very, very smooth. pour the watercress cream into a bowl. to eat, dip a salmon roll or oyster first into the watercress cream, then into the bacon bits.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven on broil betting. spray broil pan with pam. lay salmon skin side down. season to taste. broil 6 minutes. take out of oven, flip salmon with a spatula. place back under the broil for another 4-5 minutes. salmon is ready when largest part of the salmon is flaky. enjoy!","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: whisk together soy sauce, garlic, ginger, and honey in a bowl. remove and set aside 1\/4 cup of mixture. place salmon fillets in a shallow dish and pour marinade over top. cover and chill 5 minutes. heat sesame oil in large skillet over medium-high heat. remove fillets from marinade; discard remaining marinade. cook, skin side up, 5 minutes; turn and coat with reserved marinade. cook 5 to 7 minutes more or until fish flakes with a fork. top with green onions (optional).","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat your grill to medium\/high. oil the grill using a paper towel or anything else on hand. combine all the dry ingredients in a bowl. slowly add a small amount of olive oil and stir. you will see an obvious change in color. add more oil if the mix is still dry. add the mix to the meat side of the fillet. lay the fillet skin side down on the grill. cook for 5 minutes. flip the fillet and cook for 4 minutes. take the salmon off the grill and serve meat side up.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally. preheat oven to 375 degrees f (190 degrees c). place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spread the mayonnaise evenly over the salmon. mix dill, garlic, and pepper in a bowl. sprinkle over the salmon and grill for about 10 minutes. cut the salmon into bite-size pieces and place in the refrigerator until chilled. add lettuce, tomatoes, onion, feta cheese, and sunflower seeds to a bowl. toss with the grilled salmon and balsamic vinegar.","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place catfish in a shallow baking dish; set aside. combine worcestershire sauce, lemon juice, garlic, paprika, pepper, and butter in large bowl; mix well. pour over catfish and marinate in refrigerator for up to 2 hours. preheat grill to 350-400 degrees. use large pan, cover with aluminum foil. fold up sides to form a rim; pour marinade over the catfish. grill in pan for 20-25 min, flipping at halfway through. once cooked then transfer to grill for a 1 minute on each side. take off grill and enjoy!","target":"fire up your grill. lay salmon on tin foil (enough foil to completely wrap fillet) melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) apply salt, garlic and onion to taste. seal the salmon in the foil. grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. enjoy! serve with salad, bread, wine, beer, good music, whatever."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare pasta according to package directions. rinse under cold water and set into large, shallow serving bowl. add tomatoes, cucumber, and avocado to serving bowl. combine salsa, oil, oregano, cumin, chili powder and cayenne to taste. mix well, then pour over pasta. add cilantro and toss gently to distribute vegetables evenly.","target":"prepare pasta according to package directions and drain. in a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. in a separate bowl, combine vinegar, dijon mustard, garlic, cumin, cayenne and black pepper. slowly whisk oil into vinegar mixture. add vinegar mixture to pasta and stir well. serve well-chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cornstarch and water in cup until smooth. heat margarine in skillet. add chops and cook until browned. add soup and sugar. heat to a boil. cover and cook over low heat 5 minutes or until done. remove chops and keep warm. add cornstarch mixture. cook until mixture boils and thickens, stirring. serve over chops.","target":"in a large resealable plastic bag, combine flour, salt and pepper. add pork chops and shake to coat. in a skillet, brown chops on both sides in butter. place in an ungreased 13-in. x 9-in. x 2-in. baking pan. bake, uncovered, at 450° for 20-25 minutes or until juices run clear. meanwhile, in a skillet, bring the vinegar to a boil. reduce heat; add maple syrup. cover and cook for 10 minutes. combine cornstarch and water until smooth; add to the maple mixture. bring to a boil; cook and stir for 2 minutes or until thickened. place chops on a broiler pan; sprinkle with brown sugar. broil 4 inches from the heat for 2-3 minutes or until sugar is melted. drizzle with maple glaze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cornstarch and water in cup until smooth. heat margarine in skillet. add chops and cook until browned. add soup and sugar. heat to a boil. cover and cook over low heat 5 minutes or until done. remove chops and keep warm. add cornstarch mixture. cook until mixture boils and thickens, stirring. serve over chops.","target":"turn chops in seasoned flour. brown in bacon drippings. place in shallow baking dish. sprinkle with parsley and onion. add water, cover and bake at 350 degrees about 1 hour. uncover. mix ingredients for glaze. pour over chops. bake uncovered at 350 degrees for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cornstarch and water in cup until smooth. heat margarine in skillet. add chops and cook until browned. add soup and sugar. heat to a boil. cover and cook over low heat 5 minutes or until done. remove chops and keep warm. add cornstarch mixture. cook until mixture boils and thickens, stirring. serve over chops.","target":"spray skillet with olive oil cooking spray. over medium-high heat, saute garlic salt for 2 minutes add pork chops. brown on each side. sprinkle pepper, allspice and cinnamon evenly over chops. *use as much, or little as your little heart desires. add honey, apple juice and worcestershire sauce. reduce heat and simmer 30-45 minutes until chops are tender and brown. save drippings. transfer chops to serving platter and keep warm. in small mixing bowl, combine cornstarch and water. whisk into skillet over med-high heat until drippings thicken into a glaze. add apple slices to skillet and cook until tender. approx 5-10 mins on medium heat. remove from heat and spoon over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice loaf, leaving crust intact, into slices. it is important not to slice through the bottom. set aside. mix butter with other ingredients. allow to sit on counter a while, so flavors travel all through the butter. take a length of foil, and place loaf lengthwise on the foil. very gently, spread slices apart, being careful not to break bottom, and spread with butter mixture. when all slices are spread, use any leftover butter to spread the top of the loaf. wrap sides of foil up. leave top uncovered. twist ends of foil. bake on tray for about 20-30 minutes in a 350 degree oven. this is great with spaghetti or lasagna. when baking lasagna, just put it in with the lasagna for the last half hour of baking time.","target":"preheat the oven to 350 degrees f (175 degrees c). slice the tops off of the garlic bulbs so that the tip of each clove is exposed. place the bulbs on a baking sheet, and drizzle with olive oil. bake for 30 minutes, or until garlic is soft. set the oven to broil. slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. squeeze the cloves of garlic from their skins into a medium bowl. stir in the butter, parsley, and parmesan cheese until well blended. spread onto the cut sides of the bread. broil for about 5 minutes, until toasted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice loaf, leaving crust intact, into slices. it is important not to slice through the bottom. set aside. mix butter with other ingredients. allow to sit on counter a while, so flavors travel all through the butter. take a length of foil, and place loaf lengthwise on the foil. very gently, spread slices apart, being careful not to break bottom, and spread with butter mixture. when all slices are spread, use any leftover butter to spread the top of the loaf. wrap sides of foil up. leave top uncovered. twist ends of foil. bake on tray for about 20-30 minutes in a 350 degree oven. this is great with spaghetti or lasagna. when baking lasagna, just put it in with the lasagna for the last half hour of baking time.","target":"1. prepare french bread by cutting in 5-6 inches and cut in half. 2. mix into paste with blended garlic, thai basil and salt in melted butter. 3. put butter paste on french bread and place bread on cookie sheet. 4. preheat oven 350 degrees fahrenheit, then put the breads in for 10-15 minutes or until butter melted on the bread. 5. take them out, let it cool and cut then into sticks to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into stips about 1\/2\" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.","target":"if using chicken breasts, pound them thin and then cut into strips. if using tenders, just insure that they're thin. add butter and olive oil to a frying pan and heat over medium heat for a few minutes. add the chicken, garlic, lemon juice, lemon zest and wine. simmer for about 7 minutes. serve over cooked pasta or rice, topped with parsley, parmesan cheese and paprika sprinkle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into stips about 1\/2\" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.","target":"wash chicken and remove giblets. dry moisture off chicken. rub inside well with salt and pepper. add veg to cavity. sprinkle with soy and salt. tie legs together and brush skin with butter and honey. place in pot on rack and roast for 35-40 180c\/350f. you can also cook potatoes at the same time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into stips about 1\/2\" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.","target":"cut chicken into bite size pieces. make an egg wash (mix egg with a little water). dip chicken pieces into the egg wash, then into the seasoned breadcrumbs. place the chicken in a 9x13 baking dish. combine butter, cream, garlic powder, lemon juice, salt and pepper in a saucepan. cook on low heat, stirring constantly, until butter has melted. pour mixture over chicken pieces. bake chicken at 350 degrees about 15 minutes, or until no longer pink. serve chicken over rice or fettuccini with parsley sprinkled over all."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into stips about 1\/2\" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.","target":"melt half the butter in a large saute pan add the mushrooms and saute until tender. remove from pan and set aside. melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink. remove from pan and add green onions, wine and boullion. bring to a boil and simmer until reduced by half. add cream and cook until slightly thickened. do not boil.return mushroms and chicken to pan and reheat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into stips about 1\/2\" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.","target":"begin to boil noodles in water. in separate large frying pan, add fats, herbs, garlic, and chicken. cook chicken until golden. remove chicken from pan and dice into bite size pieces. noodles should be cooked at this point; add to pan. stir chicken mixture and noodles and let cook for 4-5 minutes to allow noodles to soak in favor. add cheese and stir to mix. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 350°f sift the flour twice with 1\/2 cup of the sugar. with an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. add half of the remaining sugar and beat for 1 minute. add the remaining sugar, 2 tablespoons at a time, beating after each addition. stir in the vanilla and almond extract. fold the flour and sugar mixture into the egg whites, 1\/4 cup at a time, just until incorporated. put the batter in an ungreased 10\" tube pan and bake until the cake is light.","target":"bring egg whites to room temperature. sift powdered sugar and flour together 3 times. in a large bowl beat egg whites, cream of tartar, and vanilla with electric mixer on medium speed till soft peaks form. gradually add sugar, about 2 tbs at a time, beating till stiff peaks form. sift about 1\/4 of the flour mixture over beaten egg whites; fold in gently. repeat, folding in remaining flour mixture by fourths. pour into an ungreased tube pan (10 inch). bake on the lowest rack in a 350°f oven for 40-45 minutes or till top springs back when lightly touched. immediately invert cake (leave in pan); cool thoroughly. loosen sides of cake from pan; remove cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees. in a large pan, lay quartered potatoes so they barely touch one another. combine butter and oil in a bowl and mix with a fork. pour over potatoes. toss potatoes around until very well coated with oil and butter mixture. be sure potatoes are spread around evenly in the pan. allow to roast, for 20 minutes. sprinkle salt, pepper, and oregano all over potatoes. toss around with a spatula, spread potatoes around evenly again. roast potatoes again for 15 minutes more, or until golden brown. if you like you can also add some lemon juice also.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: scrub and wash potatoes. cut into quarters without peeling them. clean, wash and chop corriander leaves. now, neatly place the potato quarters on a 12 inch square piece aluminium foil. sprinkle salt, crushed peppercorns, corriander leaves and lemon juice. wrap the foil properly around the potatoes. double wrap, if necessary. put it on live charcoals in a barbecue. also put some live charcoals on top of the packet. cook for 15 minutes. serve hot with roasted corn. enjoy!","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat your oven to 200°c. grease a large baking dish. cut potatoes into 1 cm thick slices. arrange them in the baking dish. drizzle potatoes with oil and add the thyme. toss the potatoes to coat in oil and herb. roast potatoes for 45 to 50 minutes or until tender. increase temperature to 220°c. crumble feta over potatoes and toss through. return dish to oven for 10 minutes until feta softens. serve with barbecued greek lamb (recipe #72412).","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450°. peel potatoes, wash and pat dry. cut each potato into 8 lengthwise wedges. stir together oil, shallots, garlic, salt, paprika, cayenne pepper and black pepper. add potatoes and coat evenly with oil mixture. place in roasting pan and bake until golden brown and tender, about 45 minutes. turn potatoes every 15 minutes. transfer to serving dish and top with parsley.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. in a small skillet, saute onion and 1 tbsp of butter until the onion is golden brown and caramelized. remove from heat and set aside. wash potatoes with skin on and cut into quarters. add water, salt and potatoes to a large pot. bring to a boil and cook for 10 minutes. potatoes should still be firm. drain into a colander and allow to dry for 5 minutes. place potatoes back into the pot and place over the turned off burner. add the remaining 2 tbsps. of butter and toss the potatoes until the butter is melted. add the seasoning salt, paprika, and the onions, stir to coat potatoes. place potatoes into a 13x9 inch baking dish and bake for 25-30 minutes or until potatoes are golden brown and fork tender.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix the water, lemon juice, olive oil, garlic,salt, pepper and oregano in a large measuring cup. peel and cut the potatoes into wedges (i prefer redskins). place potatoes in a glass baking dish (9x13). cover potatoes with the liguid mixture. bake x 2 hours (or till liquid is absorbed) in 325 degree oven, basting often.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel potatoes and boil in water until soft. in separate pan pour quart of whole milk and ½ stick of butter, bring to slight boil,. take off heat and add both packets of potatoes, stir with fork, this mixture should be thick. add cream cheese, sour cream and butter to mix. drain potatoes and mash in to mix in large container. add sea salt to taste. if potatoes are to soft, add more instant potatoes.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the potato into 1 inch cubes and place in a plastic bag and put into the microwave for 2 mins (this cuts the amount of time they need to be in the oven). put in the onion,garlic, chili, salt, pepper and wholegrain mustard along with the olive oil. shake it all up until potato is well coated. empty it onto an oven tray and put in the oven at about 200degc for about 40 minutes. test with a fork when you think they're done.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to approx 210c. cut across the potatoes at around 1\/8 inch intervals, slicing about 3\/4's through the thickness of the potatoes. put a baking tray on the hob and heat up the butter and olive oil until sizzling. turn the potatoes in the fat well; arrange cut side up and again spoon over the fat. sprinkle well with the sea salt and put in the oven for approximately 1 hour and 10 minutes until the flesh is soft.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients except oil. heat oil in non-stick skillet. cook potato mixture in a covered skillet for 12 minutes. stir occasionally. remove cover and continue cooking for another 10 minutes or until potatoes are tender. alternatively. toss all ingredients in a 9*13 pan. bake in a 400* oven until tender, about 30 minutes. stir occasionally.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450. wash potatoes and cut into fourths. wash and slice onions. place vegetables in center of 24 ince long piece of heavy duty foil or use a double layer of regular foil. drizzle with water and dressing. bring up foil sides, double fold top and end to seal packet, leaving room for heat to circulate. cook for 20-25 minutes until desired tenderness. cut slits in foil to release steam. open packet and season with more dressing, if desired. note: grill time should not vary much from cooking time.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and boil potatoes. once potatoes are cool, grate them into a 9x13 pan. cut off stems of green onions and throw away, then slice green onions into small pieces. combine sour cream, onions, salt, and potatoes. then melt butter and cheese in microwave for 2 minutes or until it looks like it's melted good. pour butter and cheese over potatoes and mix up well. flatten out the potato mixture and bake for 45 minutes at 350°f.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: -cajun spice mix----combine spices thoroughly and store in a closed jar, and put in a cool dry place for later use. preheat over to 375* f. place potatoes in large bowl and toss with oil. mix all seasonings in small bowl. then pour on potatoes, toss to coat thoroughly. transfer potatoes into a well oiled baking dish and bake for 45minutes to 1hr. stir occasionally. serve immediately. enjoy.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the oil in a roasting dish at gas mark 7, until bubbling slightly. add the potatoes, garlic and rosemary and return to the oven. baste with the oil every 15 minutes to ensure crunchy spuds. it's all done when the potatoes are a rich golden colour and browned at the edges. by this point the garlic should be deep brown and caramelised. this takes approximately 40 minutes. serve. i would recommend removing the garlic skins before eating, although some people like them.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add the potatoes to a pot, crush the oxo\/stock cubes over the potatoes. add enough water to cover then parboil the potato chunks for 5 minutes. meanwhile mix the garlic puree\/garlic, butter and parsley. drain the liquid and place the potatoes in an oven proof dish. pour the garlic butter over the potatoes. season with salt and pepper. roast at 180 and #730;c for 15-20 minutes.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 400 degrees wash and cut the potatoes into quarters lengthwise and put into a large ovenproof baking dish. squeeze the lemons of their juice and grate the zest from 1 or 2, pour the lemon juice over the potatoes. drizzle with the olive oil coating all the potatoes. add the garlic, oregano and the lemon zest, seasoning the potatoes well with the salt and white pepper bake uncovered for 45-60 minutes or until tender and nicely browned. serve with lemon wedges.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 200 c \/ 400 f gas mark 6. place an oven tray into the oven. peel and chop potatoes place into slightly salted boiled water. boil for 5 minutes. drain. pop back into the pan. add the olive oil, herbs and salt. put the lid on the pan and shake roughly, the potatoes should be evenly coated and a little bashed. put onto the hot oven tray. pop into the oven for 40 minutes turning at least twice. they should be very crispy!","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook potatoes in skins and cool. when cooled, peel and grate or shred, like hash browns. preheat oven to 350. butter sides and bottom of a large casserole dish or spray with cooking spray. melt 1\/2 cup butter in saucepan and add grated cheese. remove from heat when melted and add the sour cream, chopped onion, salt and pepper. stir completely. add mixture to the grated potatoes and mix well. place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika. bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: scrub potatoes and cook in a pan of boiling water for 10 minutes. drain thoroughly. pour a little oil in a shallow roasting pan to coat the base. heat the oil in the oven at 400 degree fahrenheit for 10 minutes. add potatoes to the pan and brush them with the hot oil. in small bowl, mix chili powder, caraway seeds, and salt. sprinkle over the potatoes, turning to coat. add remaining oil to the pan and roast in the oven for 15 minutes, until potatoes are cooked through and can be pierced with a fork. using a slotted spoon, remove potatoes, draining the oil. put in a warm serving dish and sprinkle with chopped basil. serve immediately.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450. scrub potatoes. dry with paper towel. cut in half (or quarters if large) lengthwse. place in a bowl. cut lemon into quarters lengthwise, removing any seeds. cut each quarter in half crosswise. squeeze juice onto potatoes. put the juiced lemon pieces into the same bowl. add garlic, thyme, olive oil, salt and pepper. toss thoroughly. spread over bottom of large roasting pan. roast for about 25 - 30 minutes, turning occasionally so they brown evenly.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. peel and cube the potatoes. bring a pot of water and 1 tsp salt to a boil. carefully submerge potatoes, and par-boil for 5-7 minutes. drain. in a baking dish mix together the oil, patak's mild curry paste. coat the drained potatoes, onions, and garlic with the curry. bake in a pre-heated oven for 30-45 minutes until crisp and golden. serve alone or with plain yogurt.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450º. center onion on bottom of 18 x 24 inch sheet of tin foil. mix rest of ingredients together, then place over onion. bring long sides of foil together and fold over top twice. fold over ends twice. bake 30-35 minutes on a baking sheet or grill 10-15 minutes in covered grill.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat your oven to 375 degrees fahrenheit. spray a large baking dish with pam or lightly greece with a little oil. cut potatoes into 1 cm slices. mix sliced potatoes in a mixing bowl with all other ingredients except the feta and green onions if you are using them. arrange the potato mixture in the baking dish. roast the potatoes in the oven for 45 - 50 minutes or until tender. if adding the feta, increase the temperature to 430 degrees fahrenheit at this point, crumble the feta over the potatoes along with the green onions, and return the dish to the oven for 10 minutes or until the feta softens.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: divide (cut) each potato in four pieces. heat the oil a little in a casserole. add in garlic, cumin seeds and mustard seeds. fry till garlic turn golden. lower the flame to a very gentle. now add chili powder, coriander powder, chat masala and salt. mix it well. add in the tamarind paste and water. let it be a little thick like sauce. put in the potato pieces. make sure that they retain their shape and do not brake while mixing with the paste (sauce). finally garnish with chopped coriander leaves. optional: 6-8 curry leaves can be added with garlic gloves in the first step for additional aroma.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil potatoes in skins. cool, peel and grate. in a saucepan, saute onion in butter. add cheese and cook until cheese melts. remove from heat and add sour cream, salt and pepper. fold this mixture into potatoes and empty into a buttered 2 quart casserole dish. bake at 325 degrees fahrenheit for 30 minutes.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and trim the potatoes into a column or barrel shape. heat the olive oil in a large sauce pan and brown both ends of the potatoes. add the stock, butter, garlic and sage and bring to the boil. the stock should virtually cover the potatoes. season and simmer for 40 minutes or until the potatoes are cooked through.","target":"cut each potato lengthwise into 8 wedges. place in large bowl of ice water. cover and chill 45 minutes. preheat oven to 475 f. drain potatoes, then pat dry with paper towels. place wedges in 9\" square baking dish. in small bowl, combine butter, garlic, pepper, and salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) bake 40-45 minutes, spooning butter over potatoes and turning occasionally until potatoes are browned and fork tener."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, salt, soda, and cinnamon. set aside. combine eggs, sugar, and oil; mix until smooth. stir in flour mixture a little at a time until well blended. stir in carrots, walnuts, pineapple, and vanilla, mixing evenly. pour into a greased 9x13in pan. bake at 350 degrees for 45-55 minutes. --------------frosting----------. cream together, cheese and butter until smooth. add vanilla. add sugar a 1\/4 cup at a time, until well blended. after frosting cooled carrot cake, sprinkle with toasted coconut. to toast coconut, put on cookie sheet, under broiler for about 1 minute. keep an eye on it to be sure it does not burn!","target":"preheat oven to 350. in a large mixing bowl, combine sugars with oil and eggs. mix well. add flour, baking soda, baking powder and cinnamon. mix well. fold in carrots, walnuts, raisins and pineapple. pour into a 13 x 19 greased and floured baking pan. bake for 45 minutes to 1 hour. for topping: in a bowl, cream together butter and cream cheese. add sugar and vanilla. mix until smooth. when cake is cool, frost with mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, salt, soda, and cinnamon. set aside. combine eggs, sugar, and oil; mix until smooth. stir in flour mixture a little at a time until well blended. stir in carrots, walnuts, pineapple, and vanilla, mixing evenly. pour into a greased 9x13in pan. bake at 350 degrees for 45-55 minutes. --------------frosting----------. cream together, cheese and butter until smooth. add vanilla. add sugar a 1\/4 cup at a time, until well blended. after frosting cooled carrot cake, sprinkle with toasted coconut. to toast coconut, put on cookie sheet, under broiler for about 1 minute. keep an eye on it to be sure it does not burn!","target":"heat the oven to 300 degrees f. line a 10\" springform pan with parchment paper. sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar. beat the eggs with the oil and citrus zests. stir in the carrots and fold everything into the flour mixture. fold in the walnuts and pineapple. spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean. cool. for the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line base and sides of a shallow cake tin with foil. brush foil with melted butter. combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan. stir over low heat without boiling to dissolve sugar completely. bring to boil and reduce heat slightly. stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour. note: if the caramel is not cooked long enough it, will not set properly. pour mixture into the prepared tin. smoothen the surface. use a sharp knife to mark caramel into small squares. refrigerate 30 minutes or until firm. remove from tin. cut through. store caramels in an airtight container in the refrigerator up to 3 weeks.","target":"place the sugar in a heavy bottomed saucepan. gently heat without stirring. let the sugar bubble and caramelise. once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. keep aside. now, gently heat the cream and milk together. let it nearly come to a boil. in the meantime, whisk eggs and castor sugar until pale. pour the hot milk over the eggs now and mix really well. next, pour into ramekin dishes. stand the dishes in a large roasting tin. pour in enough hot water to come half-way up the outside of the dishes. cover the tin with foil and bake at 150c degrees until the custard is just set. cool. chill for minimum 2 hours. invert the custard onto serving plates. serve chilled!!!!!!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil sugar and water until golden. pour into 6 individual moulds. whisk together warmed milk, sour cream, vanilla bean, coffee and eggs. stand for 30 minutes then discard vanilla bean. strain into moulds and bake in water bath at 180c for 30-40 minutes or until firm. chill overnight. to serve, carefully unmould creme caramels onto serving plates.","target":"place the sugar in a heavy bottomed saucepan. gently heat without stirring. let the sugar bubble and caramelise. once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. keep aside. now, gently heat the cream and milk together. let it nearly come to a boil. in the meantime, whisk eggs and castor sugar until pale. pour the hot milk over the eggs now and mix really well. next, pour into ramekin dishes. stand the dishes in a large roasting tin. pour in enough hot water to come half-way up the outside of the dishes. cover the tin with foil and bake at 150c degrees until the custard is just set. cool. chill for minimum 2 hours. invert the custard onto serving plates. serve chilled!!!!!!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix everything into a sauce pan. bring to boiling point over a slow flame, stirring constantly. cook until hard ball stage, still stirring slowly. remove from heat and pour into a buttered 8\" square pan. cool, cut into squares. roll in powdered sugar. store in covered tin with layers of wax paper between.","target":"place the sugar in a heavy bottomed saucepan. gently heat without stirring. let the sugar bubble and caramelise. once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. keep aside. now, gently heat the cream and milk together. let it nearly come to a boil. in the meantime, whisk eggs and castor sugar until pale. pour the hot milk over the eggs now and mix really well. next, pour into ramekin dishes. stand the dishes in a large roasting tin. pour in enough hot water to come half-way up the outside of the dishes. cover the tin with foil and bake at 150c degrees until the custard is just set. cool. chill for minimum 2 hours. invert the custard onto serving plates. serve chilled!!!!!!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in a large, heavy saucepan (dutch oven). add brown sugar and salt. stir in corn syrup, mixing well. gradually add milk, stirring constantly. cook and stir over medium heat until firm ball stage - 245 degrees on a candy thermometer. remove from heat and add vanilla. pour into a well-buttered jelly roll pan. cool 4-5 hours. remove from pan, cut and wrap. makes about 5 lbs.","target":"place the sugar in a heavy bottomed saucepan. gently heat without stirring. let the sugar bubble and caramelise. once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. keep aside. now, gently heat the cream and milk together. let it nearly come to a boil. in the meantime, whisk eggs and castor sugar until pale. pour the hot milk over the eggs now and mix really well. next, pour into ramekin dishes. stand the dishes in a large roasting tin. pour in enough hot water to come half-way up the outside of the dishes. cover the tin with foil and bake at 150c degrees until the custard is just set. cool. chill for minimum 2 hours. invert the custard onto serving plates. serve chilled!!!!!!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: butter a square pan and set aside. melt butter in medium sized pan. (i usually melt mine in the microwave and then add it to the pan to reduce the chance of burning). add sugar and dash of salt. stir well. stir in corn syrup and sweetened condensed milk. stir constantly. cook over medium heat to 245 degrees or firm-ball stage (12 - 15 minutes). you can test candy by dropping a spoonful into ice water and then attempting to roll it into a firm-ball with your fingers. if it goes flat, it's not done. wait until the candy actually can form a nice round ball. remove from heat. stir in vanilla. pour into buttered pan. set aside to cool.","target":"place the sugar in a heavy bottomed saucepan. gently heat without stirring. let the sugar bubble and caramelise. once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. keep aside. now, gently heat the cream and milk together. let it nearly come to a boil. in the meantime, whisk eggs and castor sugar until pale. pour the hot milk over the eggs now and mix really well. next, pour into ramekin dishes. stand the dishes in a large roasting tin. pour in enough hot water to come half-way up the outside of the dishes. cover the tin with foil and bake at 150c degrees until the custard is just set. cool. chill for minimum 2 hours. invert the custard onto serving plates. serve chilled!!!!!!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir together the sugar, flour, salt, and lemon zest. mix in butter until well combined and finely textured. stir in egg yolks. stir in lemon juice. stir in the milk. beat egg whites until stiff and carefully fold into mixture. pour into 8 (lightly greased with butter) custard cups. put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up. bake in a preheated 325f oven for 45 minutes. serve warm.","target":"place the rind in a bowl. cover with 4 tablespoon of boiling water. let it soak. cut a lid off the top of each lemon. scoop flesh from lemons into a sieve placed over the bowl containing the zest. squeeze all juice from the flesh and discard solids. place lemon shells and lids in a shallow, freezerproof dish and freeze. place custard in a bowl. strain over lemon juices and discard zest. stir in icing sugar. whip cream until stiff. fold into custard mixture. freeze until lightly frozen. then whisk. spoon into lemon shells and freeze for 2 hours or until firm. remove lemons from freezer 20 minutes before serving. top with lids. garnish with mint sprigs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat. when the butter foams, add half of the sliced onions and 2 of the bay leaves. sprinkle with half of the sugar and half of the salt. add remaining onions, bay leaves, sugar and salt. cover, reduce heat to low, and cook for 20 minutes. uncover, stir, and increase heat to medium. cook for 15 minutes, stirring occasionally. increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes. add the wine and stir, scraping bottom of pan to dislodge any browned bits. cook for 4 or 5 minutes longer. serve hot or at room temperature.","target":"melt the butter in a medium heavy-based saucepan. add sugar. stir over low heat until dissolved. add onions and cook. cover and continue to cook on low heat for 30 minutes. add garlic and balsamic vinegar. season and cook uncovered on low heat for another 30 minutes. stir every few minutes. once cooked, transfer to a bowl. cool slightly before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large pan over medium heat. add the red onions. do not stir. let the onions turn light brown, then turn and brown on the other side. when the onions are browned, add the balsamic vinegar and orange rind. cook for 2-3 minutes, until the liquid is almost gone.","target":"melt the butter in a medium heavy-based saucepan. add sugar. stir over low heat until dissolved. add onions and cook. cover and continue to cook on low heat for 30 minutes. add garlic and balsamic vinegar. season and cook uncovered on low heat for another 30 minutes. stir every few minutes. once cooked, transfer to a bowl. cool slightly before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a blender, combine the milk and other ingredients. blend well until smooth. serve immediately. garnish as you please. refrigerate or freeze leftovers. for those on a health kick, you could omit the candy bars and chocolate syrup. instead, use 2 cups fresh strawberries, bananas or peaches.","target":"combine first 4 ingredients in a microwave-safe bowl; microwave on high for 3 minutes or until mixture boils, stirring after one minute. stir in powdered sugar and vanilla; pour into a buttered 8x8\" baking dish and set aside. heat caramels and water in another microwave-safe bowl on high 2 minutes or until melted, stirring after 1 minute; stir in peanuts. spread over chocolate mixture; set aside. microwave chocolate chips in a microwave-safe bowl on high 1 minute, stirring until melted. pour evenly over caramel layer. refrigerate until firm. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and grate carrots. put milk and carrots in a heavy saucepan. boil till thick, stirring occasionally. once it starts thickening, stir continuously. add sugar and cook further till thickens. add ghee, elaichi, saffron and colour. stir on low heat till the mixture collects in a soft ball or the ghee oozes out. serve hot, decorated with a chopped almond or pista.","target":"preheat oven to 350f (180c). spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool. heat butter in a saucepan. add carrots; cover and cook for 10 minutes. scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed. add sugar and cook for an additional 10 minutes, stirring constantly. remove from heat. add almonds, and raisins if you're using them. spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all dry ingredients set aside. mix all wet ingredients. add dry ingredients to wet. fill muffin cups 3\/4 full. sprinkle a little sugar and cinnamon on each muffin before baking. bake at 400 deg. for 20-25 minutes . cool 5 minutes and remove from pans.","target":"preheat oven to 350°f. grease 18 1\/2 cup muffin cups or line with muffins papers. sift first 4 ingredients into medium bowl. stir sugar, pumpkin, oil and eggs in large bowl until well mixed. mix in dry ingredients, apples, raisins and walnuts. place equal amounts of batter into prepared cups. for topping:. combine brown sugar, flour and cinnamon in small bowl. cut in butter with fingers or pastry blender until mixture is crumbly. sprinkle topping over muffins. bake until muffins are golden brown, and tester inserted. into corners of muffins comes out clean, about 30 minutes. cool. serve pumpkin muffins warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all dry ingredients set aside. mix all wet ingredients. add dry ingredients to wet. fill muffin cups 3\/4 full. sprinkle a little sugar and cinnamon on each muffin before baking. bake at 400 deg. for 20-25 minutes . cool 5 minutes and remove from pans.","target":"pre-heat oven to 350 and deg;f combine first 5 ingredients in a small bowl. combine the rest of the ingredients (dry ingredients) in another bowl. add the wet ingredients to the dry ingredients. then fold in the remaining ingredients just enough to distribute evenly. evenly divide the batter between 12 lightly greased (i use spray olive oil) muffin tin cups. bake for 30 minutes, or until a toothpick comes out clean. remove from time and allow to cool slightly, if you can wait that long."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spray pan with non-stick spray. arrange mushroom caps in pan, season to taste with salt, pepper and italian seasoning. break gorgonzola into pieces that will fill the mushroom caps - plop the gorgonzola into the hole left from the stem. combine tomatoes, basil, garlic and balsamic, season to taste if desired. spread tomato mixture over mushrooms stuffed with cheese. sprinkle with mozzarella. bake at 350°f until mushrooms are cooked through and cheese is melted. if you like browned cheese (yum) hit it with the broiler for a few minutes.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. line a large glass casserole dish with basil leaves. all over the bottom and up sides if possible. this will be the \"bed\" for the tomatoes. blanch and peel tomatoes. you can do this by coring them and placing them in a kettle of boiling water until skins start to peel away (usually about 3-5 minutes). immediately put them into an ice water bath. you should be able to peel skins away easily. cut into a large sized dice. put them on the basil leaves. pour extra virgin olive oil on the tomatoes. it sould come up about half way. do not go over half way as the tomatoes will release juice when baked. sprinkle oregano, salt, pepper, and cheese on top. place in oven for 50 minutes.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bake the ciabatta slices in the oven at around 200c\/400f, for 10-15 mins turning once halfway until crispy. meanwhile chop the cherry tomatoes in half and toss them with the olive oil, basil, sun dried tomatoes if using and salt and pepper to taste. when the ciabatta is done, chop the garlic cloves in half and rub on both sides of the bread. top with the tomato mix (around 3 cherry tomato halves to each slice. top with some whole basil leaves if you like. serve immediately.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds. add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. flip the rounds and continue crisping the other side. meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar. remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes. once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. return to the oven for 5 minutes or until brie melts. serve immediately. makes 12 appetizers or 4 - 6 light entrees.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse artichoke hearts with and drain excess liquid. place all the ingredients in a food processor except for half the olive oil. pulse the ingrediets slowly a few seconds at a time. you don't want to go full force with the processor because you will end up with a paste and it's not what you want. remember this is a bruschetta and it needs to have texture. what you're looking for is very small pieces that can be picked up with a cracker. add the rest of the olive oil according to taste. you don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma. taste before serving as you would do with all your food and adjust if necessary. serve with a variety of crackers or toasted breads and enjoy!","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine everything except the basil in a large, heavy bottomed pan. bring to a boil over high heat. reduce heat and simmer for 5 minutes, stirring frequently. stir in basil, and turn off heat. pour into hot, sterilized pint jars, leaving 1\/2\" head space. can for 35 minutes. remove and cool. makes an excellent bruschetta sauce, or can be used for pizza or pasta. if your tomatoes are very juicy, squeeze them out a little so that your sauce is not too watery.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put flour, yeast and salt in food processer with dough blade. when the processor is running, add the oil and water and process for 30 second. rest for 15 minutes. while waiting, combine mayo, parmesan, oregano, basil, pepper and garlic. press dough into greased 12\" pizza pan or greased 9x13\" baking dish. poke holes over bottom of crust and bake on bottom rack of oven at 425 f for 8 minutes. spread mayo sauce over crust and sprinkle with olives, tomatoes and mozzarella. bake for another 5-8 minutes.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut each ciabatta loaf on the diagonal into 12-15 slices, discarding the ends. toast lightly on both sides. preheat oven to 425°f spread sun-dried tomato paste on one side of each slice of toast. cut the mozzarella into small pieces and arrange over the tomato paste. put the toasts on baking sheets, sprinkle with oregano (or mixed herbs). lightly season with pepper, then drizzle olive oil on top. bake in preheated oven for 5 minutes or until the mozzarella has melted and is bubbling. let the toasts stand for 5 minutes before serving.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: remove cores from tomatoes, cut in half lengthwise and remove all seeds. dice finely and place in a bowl. finely dice the onion and add to bowl. add remaining ingredients and mix thoroughly. to serve, butter slices of french bread; sprinkle with grated parmesan cheese and broil until crisp but not dried out. scoop bruschetta with a spoon, squeezing to remove some of the liquid. arrange on toasts; garnish with a parsley sprig and shaved asiago cheese.","target":"combine water, milk, eggs, yeast, sugar and olive oil in large bowl. mix well and add half of the flour and 2 teaspoons salt. knead in remaining flour and 1 teaspoon salt. knead until dough forms a ball. place in greased bowl and turn to grease top. cover and let stand 30 minutes to 1 hour until doubled. punch down, turn and let stand again 30 minutes to 1 hour. punch down. roll out dough on floured surface. cut into heart or other desired shapes using cookie cutter. place rolls on generously greased baking sheet. combine garlic, vegetable oil and salt and brush over rolls. bake at 400°f for 12-15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all ingredients together except nuts and chips in a mixer. stir in nuts and chips. grease loaf pans. pour mixture in pans. bake for about 1 hour. test with a tooth pick to see if done. will come out clean unless a chip is hit when done. hint: if banana are getting to ripe and you do not nave the time to make the bread at this time. put the bananas in your freezer unpealed to use later.","target":"preheat oven to 350°f place paper liners in muffin cups. in a small mixing bowl, stir together flour, baking soda and salt. in a large mixing bowl, cream shortening and sugar. add egg and beat well. add bananas and vanilla. mix well. stir dry ingredients into wet. fold in chocolate chips. scoop into muffin cups. bake for 23-28 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all ingredients together except nuts and chips in a mixer. stir in nuts and chips. grease loaf pans. pour mixture in pans. bake for about 1 hour. test with a tooth pick to see if done. will come out clean unless a chip is hit when done. hint: if banana are getting to ripe and you do not nave the time to make the bread at this time. put the bananas in your freezer unpealed to use later.","target":"crust:. mix corn flake crumbs, melted butter and sugar together. press firmly on bottom and sides of pie plate. chill until ready to fill. filling:. beat egg yolks and sugar thoroughly. add a little scalded milk, stirring constantly. add mixture to rest of scalded milk in pan. cook over low heat, stirring constantly until thickened. soften gelatin in cold water and blend into custard. add vanilla. chill until it starts to gel then fold in sliced bananas. pour into crumb shell and spread on sour cream. sprinkle chopped chocolate chips over top. cover pie with meringue."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all ingredients together except nuts and chips in a mixer. stir in nuts and chips. grease loaf pans. pour mixture in pans. bake for about 1 hour. test with a tooth pick to see if done. will come out clean unless a chip is hit when done. hint: if banana are getting to ripe and you do not nave the time to make the bread at this time. put the bananas in your freezer unpealed to use later.","target":"preheat the oven to 350 degrees. spray a 9 x 5 x 3 inch bread loaf pan with non-stick spray. in a medium bowl, combine the flour, baking soda, baking powder and cinnamon. in another small bowl, combine milk, half the bananas and the vanilla extract. in a large bowl, beat the butter and sugar together until light and fluffy. add the oil and mix. then add the egg and mix until incorporated. continue mixing in the large bowl, and alternately add the dry mixture (flour) and wet mixture (milk\/bananas). add 2 parts of the wet mixture for every 1 part of the dry mixture. add the chocolate chips and fold in the remaining bananas. bake 50 minutes, or until a wooden skewer comes out clean. let cool before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all ingredients together except nuts and chips in a mixer. stir in nuts and chips. grease loaf pans. pour mixture in pans. bake for about 1 hour. test with a tooth pick to see if done. will come out clean unless a chip is hit when done. hint: if banana are getting to ripe and you do not nave the time to make the bread at this time. put the bananas in your freezer unpealed to use later.","target":"prehead oven to 350. add flour, cinnamon, baking soda and baking powder in med bowl. combine mashed banana, sugar, egg, and oil in large bowl. pour flour mixture in with chocolate chips and fold until all ingredients are mixed. do not overmix batter. pour into well greased loaf pan sprinkle additional cinnamon on top if desired. bake for 45-50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°f. grease twelve muffin cups. in a large bowl, stir together flour, sugars, baking powder, and salt. in another bowl, stir together milk, eggs, butter, and vanilla until blended. make a well in center of dry ingredients. add milk mixture and stir just to combine. stir in chocolate chips and nuts. spoon batter into prepared muffin cups. now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. remove muffin tin to wire rack. cool for 5 minutes. remove from tins to finish cooling. serve warm or completely cool. these muffins freeze well.","target":"preheat oven to 325 degrees. whisk eggs, both sugars, and vanilla in large bowl until well blended. add flour and salt; whisk to blend. whisk in butter in three additions. stir in chocolate chips and nuts. transfer filling to pie crust. bake pie until filling is puffed and golden brown, about 50 minutes. cool on rack 20 minutes. cut into wedges. serve warm or at room temperature with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°f. grease twelve muffin cups. in a large bowl, stir together flour, sugars, baking powder, and salt. in another bowl, stir together milk, eggs, butter, and vanilla until blended. make a well in center of dry ingredients. add milk mixture and stir just to combine. stir in chocolate chips and nuts. spoon batter into prepared muffin cups. now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. remove muffin tin to wire rack. cool for 5 minutes. remove from tins to finish cooling. serve warm or completely cool. these muffins freeze well.","target":"mix sugar, milk, marshmallow, butter and salt in heavy saucepan. cook, stirring constantly, over medium heat. bring to a boil. boil, stirring 5 minutes. remove from heat. stir in chocolate chips until melted. stir in vanilla. spread into buttered 8\" pan and chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°f. grease twelve muffin cups. in a large bowl, stir together flour, sugars, baking powder, and salt. in another bowl, stir together milk, eggs, butter, and vanilla until blended. make a well in center of dry ingredients. add milk mixture and stir just to combine. stir in chocolate chips and nuts. spoon batter into prepared muffin cups. now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. remove muffin tin to wire rack. cool for 5 minutes. remove from tins to finish cooling. serve warm or completely cool. these muffins freeze well.","target":"preheat oven to 350*f. greas and flour a 9 x 5 inch loaf pan. place the cream cheese, butter and sugar in a food processor and process until smooth (it may be necessary to do this in 3 or 4 batches). when smooth, beat in the eggs, buttermilk, and vanilla. sift together the flour and baking powder and fold in, along with the chocolate chips. spoon into prepared pan and bake for 1 hour, or until skewer inserted in teh center comes out clean. let cool for 5 to 10 minutes before turning out onto a wire rack to cool completely. serve dusted with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine the first six ingredients. in a small bowl, combine bananas, oil and egg. stir into dry ingredients just until moistened. fold in chocolate chips. fill greased or paper lined muffin cups three fourths full. bake at 350 deg f for 20-25 minutes or until muffins test done.","target":"whip cream with electric beaters. mash the bananas with a fork. place chocolate in a jug and microwave for 15 to 20 seconds at a time, until melted and smooth. stir frequently while it's melting. mix cream and mashed bananas together. add melted chocolate and fold together lightly for a marbled effect. serve in glass dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine the first six ingredients. in a small bowl, combine bananas, oil and egg. stir into dry ingredients just until moistened. fold in chocolate chips. fill greased or paper lined muffin cups three fourths full. bake at 350 deg f for 20-25 minutes or until muffins test done.","target":"pre heat oven to 400f (200c). mash the 3 over ripe bananas well. chop remain banana fairly fine (we like some small chunks). sift flour, baking powder and cocoa twice into a large bowl. beat eggs, cooled melted butter and sugar in separate bowl until light and fluffy. beat in milk and bananas to the egg mixture until just combined. stir chocolate into egg mixture. pour egg mixture into the dry ingredients and mix by hand until just combined -- it will be lumpy. spoon into buttered muffin pans or paper liners. bake for 20-25 minutes. if you've used liners remove the muffins from the pan immediately you take them out of the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put all dry ingredients in large mixing bowl and make a deep well in the center with a spoon. add all other ingredients to the well. stir just enough to dampen all dry ingredients. dates or chocolate chips may be substituted for nuts and raisins in any mixture, as long as mix equals 1 cup. coat 3 coffee cans (13 oz.) with cooking spray and pour mixture equally into cans. bake at 350 deg f for 1 hour. bread is ready when toothpick inserted in the center comes out clean. turn can upside down immediately onto a plate. wait several minutes and then lift can off. the cans make indentations in bread which produce guides for large cookie slices.","target":"sift all dry ingredients together. put pumpkin, eggs, oil and water in a bowl and mix until smooth. add vanilla and nuts to the liquid ingredients and mix in the dry ingredients until blended smooth. put in 3 well greased loaf pans. bake at 350 f for 1 hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put all dry ingredients in large mixing bowl and make a deep well in the center with a spoon. add all other ingredients to the well. stir just enough to dampen all dry ingredients. dates or chocolate chips may be substituted for nuts and raisins in any mixture, as long as mix equals 1 cup. coat 3 coffee cans (13 oz.) with cooking spray and pour mixture equally into cans. bake at 350 deg f for 1 hour. bread is ready when toothpick inserted in the center comes out clean. turn can upside down immediately onto a plate. wait several minutes and then lift can off. the cans make indentations in bread which produce guides for large cookie slices.","target":"preheat oven to 350. grease at least 1 large ring mold. combine sugar, pumpkin and eggs in a large bowl and beat with mixer until wsell blended. add oil (or applesauce) and beat to combine. thoroughly blend in flour, soda, cinnamon, cloves and salt. sir in dates and nuts. fill prepared pan or pans 3\/4 full to allow3 for rising during baking. bake about 1 hour (in bundt pan or ring bold) or until toothpick inserted near center of bread comes out clean and bread has pulled away slightly from sides of pan. serve with sweetened, whipped cream cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put all dry ingredients in large mixing bowl and make a deep well in the center with a spoon. add all other ingredients to the well. stir just enough to dampen all dry ingredients. dates or chocolate chips may be substituted for nuts and raisins in any mixture, as long as mix equals 1 cup. coat 3 coffee cans (13 oz.) with cooking spray and pour mixture equally into cans. bake at 350 deg f for 1 hour. bread is ready when toothpick inserted in the center comes out clean. turn can upside down immediately onto a plate. wait several minutes and then lift can off. the cans make indentations in bread which produce guides for large cookie slices.","target":"combine first 6 ingredients together until well mixed. sift together baking powder, spices and flour. add to pumpkin mixture and blend thoroughly. pour into 3 well oiled 1 pound coffee cans (2\/3 full each) or three 8 x 4 inch bread pans. bake at 325 degrees for one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all dry ingredients together. add remaining ingredients. beat at low speed until well blended. coat regular size loaf pans with butter flavoured cooking spray. fill 2 loaf pans evenly and bake for 50-60 minutes or until a toothpick inserted in center comes out dry. take bread out of pans and put on cooling rack or eat when hot.","target":"preheat oven to 350 f degrees. lightly grease a 9x5 inch loaf pan. in a large mixing bowl, combine flour and salt. add oil, syrup and egg yolks; stir well. add milk and mashed bananas; stir well. add chopped nuts and stir. beat egg whites until stiff; fold into batter. pour batter into prepared loaf pan. bake at 350 f for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all dry ingredients together. add remaining ingredients. beat at low speed until well blended. coat regular size loaf pans with butter flavoured cooking spray. fill 2 loaf pans evenly and bake for 50-60 minutes or until a toothpick inserted in center comes out dry. take bread out of pans and put on cooling rack or eat when hot.","target":"preheat oven to 325. blend oil, eggs, vanilla and milk. mix together flour, sugar, baking soda and salt and slowly blend in to liquid mix. stir in bananas. when well blended, add nuts. pour mix into two bread loaf pans. if you like, you can add apples, pineapples, dates or maraschino cherries. bake at 325 for 15 minutes, then at 300 for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 deg f. mix all dry ingredients together. add remaining ingredients. beat at low speed until well blended. coat regular size loaf pans with butter flavoured cooking spray. fill 2 loaf pans evenly and bake for 50-60 minutes or until a toothpick inserted in center comes out dry. take bread out of pans and put on cooling rack or eat when hot.","target":"preheat oven to 350°f. grease two 9 x 5-inch loaf pans. combine flour, dry milk, baking powder and cinnamon in medium bowl. beat eggs, bananas, sugar and oil in large mixer bowl on medium speed. gradually beat in flour mixture; stir in nuts. spoon into prepared pans. bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"to sweetened condensed milk add the juice and rind of the lemons, dash of salt and mix well. line an 8\" x 12\" pan with graham wafers placed close together. spread with lemon filling and cover with another layer of graham wafers. ice with a thin layer of butter icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"preheat oven to 350 degrees. for crust: cream butter and sugar until light and fluffy. combine flour and salt and add to the butter until just mixed. dump dough onto well floured board and gather into a ball, flatten the dough w\/ floured hands and press into a 9x13x2 inch baking sheet, building up a ½ inch edge on all sides. chill. bake for 15 to 20 minutes, until very lightly browned. let cool on wire rack. leave oven on. for the filling: whisk together eggs, sugar, lemon zest, lemon juice, and flour. pour over the crust and bake for 30 to 35 minutes until the filling is set. let cool to room temp. cut into triangles and dust with confectioner\u2019s sugar. store in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"to prepare bars: combine flour, butter, powdered sugar; mix thoroughly. spread in a 9-inch square pan. bake at 350 degrees for 15 minutes. meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. return to oven for 25 minutes. when cool, frost with lemon glaze. cut into 1 inch x 1-1\/2 inch bars. to prepare lemon glaze:. mix powdered sugar, lemon juice and water together and spread thinly over dainty lemon bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"heat oven to 350°f. in a small bowl, combine all crust ingredients. beat at low speed, scraping bowl often, until mixture is crumbly. press into bottom of 8-inch square baking pan. bake for 15-20 minutes or until edges are lightly browned. meanwhile, in a small bowl, combine all filling ingredients except powdered sugar. beat on low speed, scraping bowl often, until well mixed. pour filling over hot crust. continue baking for 18-20 minutes or until filling is set. sprinkle with powdered sugar, cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"combine 2 cups flour and 1\/2 cup powdered sugar. cut butter into flour with a pastry belnder until crumbly. spoon flour mixture into a 13 x 9 inch pan; press into pan evenly and firmly, using fingertips. bake at 350f for 20 to 25 minutes, or lightly browned. combine 1\/2 cup flour and baking powder; set aside. combine eggs, 2 cups sugar, and lemon juice; beat well. stir dry ingredients into egg mixture, and pour over baked crust. bake at 350f for 22 to 25 minutes or until lightly browned and set. cool on a wire rack. sprinkle with 1\/4 cup powdered sugar, and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"in a shallow bowl, combine first three ingredients; pat into a greased 13x9 pan. bake at 350 for 20 minutes. meanwhile, whisk in a bowl the eggs, sugar, 3 tablespoons flour and lemon juice until frothy; pour over hot crust. bake at 350 for 20-25 minutes or until light golden brown. cool on a wire rack. dust with additional powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"preheat oven to 300 f. cream butter and sugar together. add milk and egg, stirring well. add in baking powder and flour. pour into a greased bundt pan. bake for approximately 45 minutes, or until knife comes out clean. poke holes in the cake with a knife and pour lemon juice on top of the cake. mix icing sugar and milk together until creamy and ice lemon loaf. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"pre-heat oven to 325°. for crust: blend butter, 2 cups of flour and 1\/2 cup confectioners' sugar until flakey. pat into an ungreased 13x9x2-in. pan. bake for 18-20 minutes. for filling: blend 4 eggs, 1 3\/4 cup sugar, 4 tablespoons of flour, 1\/2 cup of lemon juice and 1 tablespoon of lemon zest. remove crust from oven and cover with filling. return to oven for another 20 minutes. after removingfrom oven, loosen around the edges and sift confectioners' sugar over the top while still warm. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thoroughly cream together margarine and sugar. add eggs, lemon rind, vanilla and lemon extract. mix thoroughly. add dry ingredients alternately with milk to lemon mixture. spread batter in well greased and floured loaf pan. bake at 350 deg. f for 45 minutes or until done. let loaf cool for 15 minutes. remove from pan. glaze bread with mixture of juice from 1 lemon and 1\/2 cup powdered sugar. refrigerate.","target":"preheat oven to 350 degrees c. for the crust, cream the butter and sugar until light. combine the flour and salt and add to the butter until just mixed. gather dough together, and press into 9\" x 13\" pan with 1\/2\" lip at edges. bake the crust for 15-20 mins until lightly browned. cool for 30 minutes on cooling rack. for the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth. pour filling over crust and bake for 35-40 minutes, or until filling is set. when bars have cooled, dust with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small bowl, combine undrained pineapple, sour cream, egg and butter until blended. in large bowl, combine remaining ingredients. make a well in the center. pour in pineapple mixture. stir until just mixed. spoon into greased 2 1\/2 inch muffin cups. bake in 350 deg f oven for 30-35 minutes until lightly browned and a wooden toothpick inserted in center comes out clean. serve warm.","target":"preheat oven to 350 degrees. butter an 8-inch square baking pan. line bottom with parchment paper, leaving an overhang on two sides; butter paper. in a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. add flour, oats, and raisins; fold in just until combined. spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. cool completely in pan. using paper overhang, lift cake onto a work surface; cut into 16 bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream the butter and sugar. beat in 2 eggs, one at a time. transfer to the top of a double boiler set over steaming water. stir in about 1\/3 cup bourbon whiskey. cook the sauce, stirring until it is thickened slightly. serve warm sauce over warm bread pudding.","target":"in a heavy sauce pan combine flour and sugar. stir in milk. cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes. remove from heat, add butter and rum extract. pour over warm bread pudding, or add to servings separately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat the eggs, oil, sugar and vanilla until light and fluffy. stir in zucchini and pineapple. combine dry ingredients and add to batter. pour in nuts and raisins and stir. pour batter into 2 well-greased loaf pans. bake at 350°f for 1 hour or until firm. cool in pan for 10 minutes. freezes beautifully.","target":"sift together white and wheat flours, baking powder, baking soda, salt and cinnamon. set aside. beat together eggs and sugar. add oil and applesauce. stir in shredded zucchini. add vanilla. fold in dry ingredients. spray loaf pans with non-stick cooking spray. use 2-3 2 1\/2\"x9\" loaf pans, depending on desired size of loaf. bake at 350 for 45-55 minutes. bread is done when fork inserted in center comes out clean. cool loaf pans on baking rack for 10 minutes. loosen sides of bread with knife and invert loaf pans to release bread and continue cooling on baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat the eggs, oil, sugar and vanilla until light and fluffy. stir in zucchini and pineapple. combine dry ingredients and add to batter. pour in nuts and raisins and stir. pour batter into 2 well-greased loaf pans. bake at 350°f for 1 hour or until firm. cool in pan for 10 minutes. freezes beautifully.","target":"preheat oven to 350°f. butter and flour 2 8\"x4\" loaf pans. melt butter and chocolate over medium heat in 2 quart saucepan, stirring occasionally, 4-6 minutes. remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed. combine all remaining bread ingredients in large bowl. stir zucchini mixture into flour mixture until just moistened. spoon batter into loaf pans. bake for 35-45 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pans. cool completely on wire racks. meanwhile, stir together all glaze ingredients in small bowl. drizzle over cooled bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat the oven to 350f degrees. grease an 8 1\/2 by 4 1\/2 inch loaf pan. mix sugar and butter in a medium mixing bowl until completely blended. add banana, milk and eggs, mixing well. add dry ingredients, mixing just until moist. stir in nuts and cranberries. spread batter evenly in the loaf pan. bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean. remove from pan, cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. stuff the banana with marshmallows and chocolate chips. wrap each banana in aluminum foil and cook over a fire, on the grill or in a 300 degree oven for 5 minutes, or until chocolate is melted. eat with a spoon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"cream sugar and shortening together. add bananas and egg; mix thoroughly. add baking soda to sour milk. add to batter and mix thoroughly. in separate bowl, combine flour and salt. add to mixture and mix well. if desired, flour nutmeats before adding. pour into two greased loaf pans. bake in preheated 350 degree oven for 40-50 minutes or until tests done. so yummy with a glass of milk!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"set oven to 300 degrees. grease two 9 x 5-in loaf pans, or mini loaf pans. puree the bananas; set aside. mix together the sugars, oil, eggs and vanilla. sift all dry ingredients (except the chocolate chips and nuts). mix together, the dry ingredients with the sugar\/oil mixture, adding the banana puree and the 1 cup cola. add the chips and the nuts, if using. spoon batter into prepared pans. set pans on a baking sheet. bake for 1 hour and 20 mins, or until cakes test done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"heat oven to 350 degrees f beat eggs, butter, sugar and vanilla in lg bowl with electric mixer until smooth and flowing, about 2 minutes. add bananas and walnuts; mix to combine. add sour cream, flour, baking powder, baking soda. mix to combine. transfer batter to greased 9 x 5 x 5 1\/4 inches bread pan. smooth surface with spatula. bake until browned and toothpick inserted in center comes out clean, about 55 minutes. cool in pan; wrap in foil. can be kept up to 3 days at room temperature. can also be frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 350°f. mix in a bowl, flour, baking powder. in another bowl cream the sugar, butter, vanilla,honey,and orange zest. beat in eggs and bananas. gradually add dry to banana mixture. fold in nuts and fruit. pour batter into a greased 9x5 bread pan (loaf pan). bake at 350°f for an hour or until a knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat your oven to 350°f. butter a loaf pan and set aside. in a medium sized bowl, cream your sugar and butter. next, stir in your yogurt and apple sauce. blend in your mashed bananas. in a separate bowl, combine flour and baking powder. slowly add your flour mixture to the wet mixture, just mixing until combined. put thick batter into your loaf pan and level the top off. bake in preheated oven for approximately 1 hour, until toothpick comes clean when inserted into a few places in the bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 350. combine all dry ingredient: flour, sugar and baking powder in one bowl. mix with a mixer the bananas, eggs and sour cream. mix well which is easier to do if the bananas have been frozen. make sure there are no chunks of bananas, unless you like it that way. add the canola oil and mix. slowly add the bowl with the dry ingredients to the mixer and continue to mix. pour batter into a standard, greased bread loaf pan. bake for one hour to one hour ten minutes. but definitely test after one hour to see if it is ready. it should be golden brown and smell like heaven. enjoy! note: you can use less sugar if you prefer. i have gone down to 1\/4 cup of each before and it worked well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"combine chocolate chips and butter in 1 quart saucepan. cook over low heat, stirring occasionally, until chocolate is melted (3 to 4 minutes). pour chocolate into 1 cup measuring cup. using two forks, dip each banana chunk into chocolate; let excess drip off. place onto waxed paper-lined tray. sprinkle with suggested toppings. freeze at least 30 minutes or until firm. tips: if chocolate becomes too thick, reheat over low heat, stirring constantly, until melted. store frozen in resealable plastic freezer bag up to 2 weeks. if desired, insery toothpick or pretzel stick into each banana bite before freezing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"in a separate bowl, add lemon juice to milk to sour. add first six ingredients including soured milk. mix well, add the next 5 ingredients and mix well again. add the 2 cups flour one at a time. grease and flour baking pans. bake at 350°f for 1- 1 1\/2 hours (45 minutes for smaller loaf pans)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 325. grease two loaf pans. combine flour, cinnamon, salt, soda and powder; set aside. combine sugar, eggs, applesauce and vanilla in a large bowl. add mashed banana and walnuts; stir to combine. add banana mixture to flour mixture and stir well. pour evenly into prepared loaf pans; bake 60-65 minutes or until loaves test done with toothpick. let cool in pans 10 minutes; remove from pans onto wire rack to cool completely. *note:loaves freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 350 degrees f butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. set aside. in a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. set aside. in a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. with a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. pour batter into prepared pan. bake 55 t0 60 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean. place on a wire rack to cool and then remove the bread from the pan. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"mix the milk and lemon juice. set aside. preheat oven at 325 degrees. cream together the shortening and sugar. add the eggs and mix well. mash the bananas. i find a potato masher works well. add them to the mixture. mix the baking soda into the milk, then add alternately to the banana mixture with the 2 cups of flour. pour into a greased loaf pan and bake for about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 180°c sift flour and baking powder into a large bowl. mix the butter, sugar, banana, eggs, vanilla extract and choc chips in a separate bowl. add to dry ingredients and stir to combine, being careful not to overmix. pour the batter into a non-stick or lightly greased loaf tin and bake for 1 hour 15 mins, or until the bread is cooked when tested with a skewer. leave to cool in tin for 5 minutes before turning out onto a wire rack to cool. serve in thick slices with butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat the oven to 170°c (350°f). mash the bananas and beat into the eggs and oil. add the sugar. in a separate bowl, sift all the dry ingredients (except sugar and optionals). make a well in the centre and gently mix in the wet ingredients. add the optional nuts or raisins. poor into a lightly greased and floured loaf tin. bake for 1 hour or until a toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"in a bowl, mix the dry ingredients together. separately, beat the egg and the oil. mix together, adding the water. continue beating. add the sliced bananas to the bottom of a small round non-stick pan. cover with batter. bake for about 40 minutes in med-low. enjoy warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"cream the butter and sugar together then add the egg. stir in the oats, bananas, salt, and cinnamon. mix in the nuts and raisins (if using). spread the mixture in a greased 9x13 pan then bake for 30-35 minutes on 350 degrees. cool in the pan then cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"peel banana and place it on a plate. slice banana in half, lengthwise. spray whipped cream on the cut surface of both banana halves. then fold banana halves together until the two strips of whipped cream touch. be careful to not squeeze too firmly (or the whipped cream will ooze out too far). add a maraschino (or two) on top. for dessert, you can sweeten it up a bit by drizzling a thin line of caramel or chocolate syrup over the whipped cream, or sprinkling chopped walnuts, baking sprinkles, shredded coconut, or other kid-friendly treats on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat the oven to 180c\/350f\/gas4. sift flour and baking powder into a bowl. in a separate bowl combine the butter, sugar, eggs and vanilla. stir in the chocolate chips. gently combine the wet and dry ingredients - careful not to overmix (or the end result will be a tough and dry loaf). pour batter into a nonstick or lightly greased 19x11cm (7 1\/2 x 4 1\/2 inch) loaf pan. bake 1 hour and 15 minutes or until skewer inserted comes out clean. remove from oven. leave to cool in tin for 5 minutes before turning out on a wire rack to cool. serve in thick slices with creamy butter!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 180°c grease and line a 11cm x 21cm loaf pan. sift the flour, baking powder and cinnamon into a large bowl. stir in the sugars. in a separate bowl, combine the eggs, oil and vanilla. add to the dry ingredients with mashed banana and fold until just combined. pour the mixture into the loaf pan. using a teaspoon, drop the nutella across the top of the mixture, then mix it into the cake mix by inserting a cake skewer or a knife into the cake batter and swirling it around a couple of time. cook for 50 minutes or until a skewer comes out clean. turn out onto a rack and allow to cool for 10 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 375 degrees fahrenheit. oil a 9 by 5-inch loaf pan. stir the topping ingredients together in a small bowl until smooth. set aside. in a medium-size bowl, stir the sugar, milk, butter, and egg together until smooth. in another bowl, toss the flour with the baking powder and salt. stir this into the wet ingredients, and then fold in the bananas. transfer the batter to the prepared loaf pan, and sprinkle with the topping. bake until the topping is a deep golden brown and the center of the bread is solid, 50 minutes. cool in the pan for 5 minutes, then transfer the bread to a wire rack to continue cooling. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses.","target":"preheat oven to 350 degrees f. butter a 9 by 13 inch pan. set aside. in a large bowl, stir together sugars and butter until combined. mix in the bananas, vanilla, and eggs. stir in the flour and salt. fold in the pecans until evenly distributed. pour the batter into the prepared pan. bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. cool completely in pan before cutting into bars. blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. thaw at room temperature for about an hour or in the microwave 30 seconds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.","target":"toasted bagels, buns, or bread. make a white sauce by gently melting the butter first, then stir in the flour. slowly add the milk and using a whisk, stir until smooth. add salt and pepper and gently boil to thicken. drain the salmon and take out the bones and\/or skin if desired. stir the salmon into the white sauce and heat thru. serve over toast or your favorite toasted bread item. also great with side dishes of vegetables, potatoes, or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.","target":"in 12 inch skillet, heat 3 tbsp butter. add filets, skin side down, and saute on low heat for about 10 min turning often. add salt and pepper to taste. sprinkle with lemon juice and dill. remove to serving plate. add 2 tbsp butter, and cream. cook and stir 1 minute. pour over salmon. serve with lemon slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.","target":"spray a shallow baking pan with nonstick coating. add wine. place fish in pan, and sprinkle with oregano, garlic, salt, and pepper. sprinkle with juice of 1\/2 lemon and 1 tbsp olive oil. top evenly with tomato and onion slices and chopped parsley. drizzle with remaining lemon juice. mix breadcrumbs with remaining 1 tbsp olive oil, and sprinkle over veggie topped salmon fillets. bake in a 450 degree f oven for about 8-10 minutes or until fish flakes easily."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.","target":"in a small bowl, combine the oil, molasses, garlic and lemon peel; set aside half of the mixture for serving. before starting grill, coat grill rack with nonstick cooking spray. grill salmon, uncovered, over medium heat for 6-8 minutes on each side or until fish flakes easily with a fork, basting frequently with molasses mixture. serve with reserved molasses mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan cook sliced potatoes in a small amount of lightly salted boiling water, about 10 minutes or until just tender,adding leeks during the last 5 minutes of cooking; drain potato and leek mixture. spray a 2 quart rectangular baking dish with the non-stick coating; layer the cooked potatoes and leeks in the bottom of the dish; sprinkle the ham and swiss cheese over potatoes. in a medium bowl add the milk and stir in the 1 tablespoon of flour until smooth: add the egg substitute, thyme, and pepper ,mix well; pour egg mixture over the potatoes. bake, uncovered, in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean; serve immediately.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry your breakfast meat, set aside. preheat oven to 400° and melt margarine in a 9x13 pan. in a medium bowl, mix bisquick, milk, sugar, oil and eggs. pour into pan over melted margarine, and crumble meat evenly over top. if using link sausage, press gently into batter. bake for 11-15 minutes or till golden. serve warm.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 9 x 13 greased baking pan, layer potatoes, ham, onion and cheese. in a medium bowl, beat eggs; add milk, salt and pepper to eggs; beat well until thoroughly incorporated. pour over potato\/ham layers. cover and refrigerate overnight. to prepare: preheat oven to 350 degrees; remove cover and bake for approximately 60 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place hash browns patties in a single layer in a greased 13x9x2 baking dish. sprinkle with cheese and ham. in a bowl, beat eggs, milk, salt and mustard. pour over ham. cover and bake at 350' for 1 hour. uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325°f. in a large skillet, cook sausage over medium-high heat, stirring frequently until throughly cooked and no longer pink. in a large mixing bowl, combine eggs, milk, mustard and salt; stir well. distribute half of the bread evenly in a buttered 9 by 13x2-inch baking dish. sprinkle with half the pepper, half the cheese, half the sausage and half of the optional ingredients. repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. pour egg mixture evenly over casserole; bake uncovered for 55 to 60 minutes, or until eggs are set; tent with release foil if top begins to brown to quickly.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease bottom of 9 x 13 casserole. brown sausage, garlic and onion in skillet. drain and blot dry on paper towel. mix eggs, milk, sour cream, salt and pepper until fluffy. mix in cheese and sausage mix. press crescent roll in bottom of casserole in one piece. pour mixture on top of crescent roll. bake at 350 degrees for 35-45 minutes until set and golden.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly butter both side of bread slices and place in 9x13-inch baking dish. in nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. sprinkle sausage over bread slices. sprinkle cheese over sausage. follow with a layer of chopped green chilies. in medium bowl, beat eggs lightly. add salt, dry mustard and half-and-half. mix thoroughly. pour over casserole. cover with foil and refrigerate overnight. to bake, preheat oven to 350°f and bake casserole 45 minutes, or until bubbly and lightly browned. allow to stand 15 minutes to set. cut into squares and serve with picante sauce on the side.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325°f. in a skillet, cook crumbled sausage in large skillet over medium heat until brown, stirring occasionally. remove sausage and drain on paper towel. cut bread into 1-inch cubes. place in 9 x 13 casserole dish. sprinkle cheese and then sausage evenly on top. in a blender, mix eggs, milk and gravy mix. (you could also use the sausage country gravy mix instead) pour mixture over bread, cheese and sausage. bake covered lightly with foil for 40 minutes. remove foil and bake another 5 or 10 minutes or until knife inserted in the center comes out clean. to make the night befoe: you can cover the dish and refrigerate overnight. in the morning, bake 50 minutes then 10. remove from oven and let stand 10 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage in pan and drain onto a plate covered with a paper towel. in a large mixing bowl, combine all ingredients and mix well. generously coat 8x8 inch pan with non-stick cooking spray. place mixture into pan and cover with plastic wrap. refrigerate overnight. preheat oven to 350 degrees and bake for 1 hour (uncovered). test with a toothpick - if it comes out clean - it's done! slice and serve. enjoy! prep time includes refrigerating overnight (8 hours).","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry bacon and set aside. scramble eggs and set aside. toast bread and spread with mayonnaise. cut toast into cubes with a pizza cutter. lay cubes in a 8-in square greased baking dish. try to keep mayo side up. place crumbled bacon on toast cubes. lay american cheese slices on top of bacon. place scrambled eggs on top of the cheese. cover eggs with the diced tomatoes. set aside. in a saucepan, melt butter. stir in gravy mix until smooth. graduallly add milk. bring to a boil: cook and stir for 2 minutes or until thickened. pour gravy over casserole. sprinkle with shredded cheese and onion. bake, uncovered at 325 for 10 minutes. cut into squares; serve on lettuce.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. grease an 11x9 baking dish. cut each biscuit into eighths and scatter into pan. mix all other ingredients in large bowl to blend completely, then pour onto biscuits,pressing with spoon to distribute easily. can be refrigerated overnight if desired( may take longer to cook). bake at 375 for 50-60 min till golden on top. let cool slightly before cutting.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: allow dough to rise until doubled. in skillet, cook and crumble sausage. add mushrooms and onion. cook and stir until sausage is browned and veggies are tender. drain and cool. add 2 eggs, cheese, and seasonings to sausage mixture, mix well. roll each loaf into 16x12-inch square. spread half of the sausage mixture on each within 1 inch of edge. roll jelly-roll style, starting at narrow (short) end. seal edges. place on greased baking sheet. cover and refrigerate overnight. bake at 350º for 25 minutes. beat 1 egg. brush with beaten egg and bake 5 to 10 minutes more. can be frozen and reheated.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. beat eggs, adding milk, salt and mustard. mix well. grease bottom of 9 x 13 baking dish. place in a layer of bread cubes,sausage, then cheese. pour egg mixture over the top. refrigerate overnight. bake at 350 degrees for 45 minutes. let stand about 5 minutes before cutting.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a 10\" frying pan and place over medium heat. add mushrooms, garlic, onion, and rosemary. cook until tender but not completely done. spray a 1 qt., 6 1\/2\" round casserole dish. place half of the bread evenly in dish. layer in half of the cheese, and then half of the vegetable mixture. repeat. in a large bowl, mix egg substitute, milk, salt and pepper. pour over bread, cheese, and veggies and cover casserole with plastic wrap. refrigerate for at least 2 hours or up to overnight. remove plastic wrap and bake the casserole at 350*f. for 45 to 55 minutes or until set in the center. let stand for 5 minutes. serve hot.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, cook\/crumble sausage over medium heat until sausage is browned; drain. spread croutons evenly in the bottom of a 3-quart casserole dish. spread sausage over croutons. top with spinach and carrot. in a mixing bowl, whisk the milk, eggs, and soup together. stir in the mushrooms, 1 cup cheddar cheese, 1 cup monterey jack cheese, and dry mustard until mixed together. pour over layers in casserole dish. cover and chill for 8-24 hours. bake, uncovered, in a 325° oven for 45 minutes. sprinkle with additional cheese; bake 10 minutes or until edges are bubbly and center is heated through. let stand for 10 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray with cooking spray and then line an 8x8 baking dish with frozen hash browns. sprinkle hash browns with crumbled sausage or bacon and green onions. mix together eggs, milk, salt, pepper, and dry mustard. pour over meat and hash browns. top with grated cheddar cheese. let set in refrigerator for about 1 hour. cook at 350 degrees for 45 minutes to 1 hour.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place about 1\/4 cup spam, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on one side of tortilla. set remaining cheese aside. roll up jelly-roll fashion and place seam side down in greased 13x9\" baking dish. in small bowl combine remainin ingredients and blend together with wire whisk. pour over ehchiladas. cover and refrigerate overnight. heat oven to 350. bake, uncovered, for 40 to 50 minutes or until egg mixture is set. sprinkle with remaining cheese. return to oven and bake for 5 minutes or until cheese is melted. serve with picante sauce.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325. in a large mixing bowl combine eggs, milk, mustard, and salt; stir well. spread 1\/2 of bread cubes evenly in the bottom of a greased 9x13 pan. sprinkle with 1\/2 of veggies, ham, and cheese over bread. repeat layering using the remainder of the ingredients(not eggs yet). now- pour egg mixture slowly and evenly over casserole bake for 55-60 minutes or until your eggs are set. serve with a fruit salad for a beautiful brunch!","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375°f grease 9x9 square pan. mix apple chunks and brown sugar and spread in bottom of baking dish. stir baking mix, milk and eggs until blended and pour over apples. sprinkle with cheese and bacon. bake uncovered 30 - 35 minutes or until knife inserted into center comes out clean.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry the sausage, bacon, and eggs [separately]. crumble the bacon and cut sausage into small pieces. thaw your bread dough according to package directions. roll flat. layer the ingredients on the dough, leaving about 1\/2 inch around the borders. fold the dough and seal by pressing together the edges. place on greased sheet and cook for approximately 25 minutes @ 375 [or until crust is golden brown].","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425f and spray a 9 x 13 baking pan with cooking spray. arrange tortilla pieces evenly in the bottom of the pan; set aside. add the boiling water to the cheese sauce in the au gratin mix; mix well. add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid. add eggs and stir thoroughly. pour over the tortilla pieces and spread evenly. loosely cover with foil and bake for 30 minutes. remove foil and bake an additional five minutes. remove from oven and let sit for ten minutes before serving. serve with salsa or pico de gallo.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly butter large casserole dish (optional). unroll croissants and lay flat in single layer in large casserole dish. brown sausage in pan and layer on top of croissants. in seperate bowl, scramble eggs with 1\/2 and 1\/2, salt and pepper. layer on top of sausage. cover with remaining cheese and bake at 350 degrees for 30-45 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: layout 1 can of crescent roll dough flat in cake pan. bake at 350 degrees for 10 minutes. brown sausage and drain. mix sausage with cream cheese. spread mixture over dough. mix eggs and pour over sausage mixture. spread cheese over eggs. layout crescent roll dough flat over cheese. bake for 25 minutes at 350 degrees. if i don't have sausage on hand, will use hamburger and season with favorite hot sauce. also, the original recipe calls for 2 cups cheddar cheese and 3 eggs scrambled (cooked). the baking time can then be cut back to 15 minutes, if eggs are already cooked.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread croutons on bottom of greased 13 x 9 inch baking dish. crumble cooked sausage over croutons. whisk eggs and milk in large bowl until blended. stir in soup, spinach, mushrooms, cheeses and mustard. pour egg mixture over sausage and croutons. refrigerate overnight. preheat oven to 325. bake egg mixture 50-55 minutes or until set and lightly browned on top.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease 9 x 13 glass pan. mix bread with melted butter. add cheese, ham or sausage, and mushrooms. place in baking dish. mix and beat eggs. add milk and seasonings. pour over mixture in pan. cover with foil. refrigerate overnight. bake 1 hour @ 325° with foil removed. remove from oven. let stand for 10 minutes. do not overbake.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: if using bacon, cut into 1 inch pieces and cook until crisp. drain and set aside. preheat oven to 350 degrees f. lightly grease a large casserole dish. in a large bowl, beat together the eggs and milk and seasonings. stir in the bacon (or ham), hash browns, green onions, and 1.5 cups of the shredded cheddar cheese. pour into the prepared baking dish. bake in the preheated oven for 45 minutes, or until egg is set. sprinkle the remaining cheddar cheese on top, and then broil for 3 to 4 minutes, or until the cheese is melted. remove from oven, and let sit 5 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the bread in the bottom of a 9x13 pan. beat together all other ingredients (except mushroom soup and milk) and pour over bread. leave this in the fridge overnight. the next morning mix 1 can cream mushroom soup, ¼ cup milk; pour over the top of the and bake uncovered 1 ½ hr at 300 degrees.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in bowl, lightly beat egg substitute. combine the rest of the ingredients, adding salt and pepper to taste. poor into an 8 x 8 inch pan (i used a disposable pan, but if you use a real one, you might want to spray it with pam first). bake at 350 degrees for 1 hour.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: crumble sausage into medium nonstick skillet. cook until brown breaking up into bits with spatula as it cooks. sprinkle with poultry seaoning. coat 9 x 13 pan with pam. add sausage to large bowl along with croutons, cheese, and mustard powder. add eggs and milk to a seperate bowl and beat on medium speed until smooth. drizzle milk and egg over sausage and crouton mixture and stir to blend. pour into 9 x 13 pan, cover with foil and chill for 8 hours. preheat oven to 350 degrees and bake covered in foil for 20 minutes or until set. enjoy.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place sausage in a skillet over medium-high heat, and cook until evenly brown. drain, and set aside. preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish. in a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. stir in the sausage and mushrooms, and pour into the prepared baking dish. mix in the frozen potato rounds. bake in preheated oven for 45 to 50 minutes. sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet, brown sausage, crumbling well; drain excess grease and allow to cool. combine milk, eggs, salt, and pepper in large bowl. mix bread and sausage together; spread into a greased 13x9 - inch casserole dish. pour egg mixture over; cover and allow to set in the fridge for 3-12 hours. bake, covered, at 350 f for 40-45 minutes or until center is mostly set. uncover, add cheese, and bake additional 10 minutes or until cheese is melted.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese. repeat the layering process two more times, ending with a layer of cheese. beat the eggs, milk, salt and pepper together. pour over the crock pot mixture. cover and cook on low 8-10 hours. note based on harsh review: if you know your slow cooker runs hot, reduce the time accordingly. i have made this many times at the stated time with great results - best between 8-9 hours, well done at 10, but not burnt.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry potatoes in oil; add onions and peppers - fry until tender. combine eggs, milk and spices; whisk well and set aside. grease 9x13 casserole dish. line bottom of dish with crescent rolls (unrolled and pressed flat). layer potatoes over crescent rolls; sprinkle with bacon bits, then cheese. pour egg mixture over top of casserole. sprinkle with paprika. bake in preheated oven at 350° for 40 minutes. can be made the night before and refrigerated.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook bacon and onion together in skillet until brown; drain and set aside. slice each bagel into 4 thin slices. arrange 6 bagel slices in the bottom of a greased 9x13 baking dish. cover with the bacon and onion mixture, top with 1 cup cheddar cheese then remaining bagel slices. whisk together eggs, milk, parsley, and pepper. pour the egg mixture over the bagel layers and top with remaining cheese. cover and refrigerate 8 hours or overnight. preheat oven to 400°. bake, uncovered, 25-30 minutes, or until eggs are firm. serve warm.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion and pepper in oil 2-3 minutes. pour in eggs and cook until well scrambled. stir in sour cream. spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish. spoon sauce over top and sprinkle with cheese. bake at 350 degrees for 20-30 minutes. serve with sliced avocados or guacamole, if desired.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage in skillet, breaking up into bite size pieces; drain well. spray 9x13 casserole dish with non-stick cooking spray. place croutons in dish spreading evenly over bottom. top with cheese, crumble drained sausage over cheese. drain and reserve mushroom liquid, place mushrooms over sausage. in medium mixing bowl, beat eggs, dry mustard, milk and mushroom liquid. pour over casserole. cover and refrigerate overnight. in the morning, remove casserole from refrigerator, discard cover. preheat oven to 350 degrees. mix the soup with 1\/2 cup half and half. pour over casserole and bake for 1-1\/2 hours.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: oil griddle and get hot,. put enough hash browns down to cover griddle. as hash browns are getting golden crisp i then place on top of browns my cooked meat and vegetables then my beaten eggs, place a lid over it until egg is set. cut into serving size squares and flip, place lid back on and cook until egg is cooked all the way through. top with cheese until melted. we enjoy this served up with peppered cream gravy. variation= with vegetables add green chili's and when done serve it with your favorite salsa.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage and drain. spread crescent rolls evenly over large baking dish. spread sausage over rolls, then sprinkle with cheese. mix eggs, milk, salt, and pepper well. pour over sausage and cheese. bake at 350 degrees until brown or your own taste.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. coat a 13-by-9 inch baking dish with nonstick cooking spray. melt the butter over medium heat in a 12-inch saute pan. add the onions and chiles and cook, stirring, until the onion is softened, 4 to 6 minutes. add the mushrooms and canadian bacon and cook, stirring, for 4 minutes. in a large mixing bowl, whisk together the soup mix, eggs, and milk. add the vegetables and bacon to the eggs and stir in the hash browns. pour the mixture into the prepared dish, sprinkle with the cheeses, and bake until set and the cheese is golden - 35 to 40 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: unroll crescents and line a 13x9-inch pyrex dish. cover with sausage, mushrooms and half the cheese. (this is where i'd add any extra ingredients you decide on). mix eggs with soup and pour over casserole. sprinkle remaining cheese on top. chill overnight. bake at 350° for 1 hour.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. flatten crescent rolls in a greased 9x13 pan. press the seams together and push slightly up the sides. sprinkle sausage over crescent rolls, then add mozzarella cheese, then the cheddar cheese. thoroughly mix milk, eggs, and pepper, then slowly pour over cheese and sausage. bake for 18-21 minutes or until the center is firm.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. separate crescent dough into 2 large rectangles. place in an ungreased deep dish baker. press over the bottom and half way up the sides to form a crust. seal perforations. slice sausages and arrange over crust. sprinkle with cheese. combine the remaining ingredients and pour over the cheese. bake 20-25 minutes until golden brown.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: the night before baking, prepare the casserole and the next morning prepare the topping and bake. place torn bread in 9x13 baking dish. top bread with browned and drained sausage and mushrooms. sprinkle shredded cheese over the sausage and bread. mix 2 cups milk, eggs, and mustard. pour egg mixture over the cheese and sausage. refrigerate overnight. before baking, preheat the oven to 350 degrees. mix the 10 3\/4 oz can of cream of mushroom soup with 1\/2 cup milk and pour over the casserole before baking. bake 1 to 1-1\/2 hours in 350 degree oven.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes. remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary). to pan, add onion, bell pepper, mushrooms, and garlic; stir\/saute 6-7 minutes, until tender; return pancetta to skillet. in a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together. add pancetta\/vegetable mixture to eggs; fold in mozzarella. pour mixture into a lightly oiled 13x9 inch baking dish. sprinkle with parmesan cheese. bake, about 40 minutes, until set; let stand for 10 minutes. cut into squares and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the sausage, set aside to cool (or put in fridge while prepping). mix all other ingredients together (use a large bowl). add cooled sausage (hot sausage makes the eggs weird). fill lightly greased 9x13 pan. at this point, you may bake, refrigerate or freeze. if frozen, remove from freezer the night before serving. bake at 350°f for 45 minutes. if it seems to be getting too brown, cover lightly with foil last 10 minutes or so.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a pan over medium heat. cook the garlic and onions until soft. add the veggie sausage and crumble up in the pan while it browns. add the peppers and cook until soft. take off heat. grease a 9x13 glass baking dish. spread the cubed bread evenly in the pan. preheat the oven to 350°f. in a large bowl, mix together the tofu, soy milk, seasonings, and the cooked veggies and sausage. pout over the bread and let it soak for 20 minutes. bake the casserole for 35-45 minutes, until everything is nicely browned. serve plain or with gravy.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausages according to package directions and cover the bottom of an 8x8\" glass baking dish with the cooked sausage. empty the cranberry sauce into a bowl and break up until spreadable and cover the sausage with the cranberry sauce. mix the corn bread according to the directions and pour over the sausage and cranberries. bake at an over temperature 25 degrees lower than the corn bread directions and bake for approximately 10 minutes longer than the directions, or until completely cooked through. it will be a little wet where it meets the cranberry sauce, but the rest of the corn bread should be done. don't worry if it cracks slightly on the top. serve plain or with warm maple syrup.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook and drain sausages. mix all ingredients, except sausage, bread, and cheese. butter a 3-quart casserole dish and layer bread, sausage, and 1 1\/2 cups cheese in dish. cover with liquid mixture. top with remaining cheese. refrigerate overnight. take out 1 hour prior to cooking. bake 1 hour at 350°f. let stand 15 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 9x13x2-inch baking dish, put enough of the bread pieces into the bottom of the pan to make a thin layer. make a layer of ham, followed by a layer of broccoli, and then the cheese. whisk together milk, eggs, salt, and dry mustard. pour over top. toss remaining bread with butter; sprinkle over the top of the casserole. bake at 325° for 45 minutes. let cool for about 20 minutes; cut into squares.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the above ingredients the night before baking. store in refrigerator overnight. the next day, place mixture in a 9x13 baking dish, and bake at 350 degrees for 40 minutes covered. remove cover for the last 5 minutes of baking to evaporate excess liquid. can be eaten immediately or stored in fridge for one week. i cut the pan into 12 equal squares, eating 2 squares for breakfast each day. pair with an apple and the three block carb requirement is fulfilled.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage until well done in a small\/medium skillet. drain fat and set aside. in a large mixing bowl beat eggs with milk, salt, pepper and mustard. mix in cheese, cooked sausage and croutons, and other optional ingredients (only one additional recommended). pour mix into a casserole dish and cover with plastic. refrigerate overnight. uncover and bake at 350°f for 1 hour, serve hot and enjoy!","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: into a large bowl, pour milk onto bread -- let soak -- add salt and pepper and garlic. mix spinach and eggs; add to bread mixture. add sausages and cheese. pour into a greased 9 x 11 pan. cover and refrigerate overnight. bake at 350°f for 60 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. place bread cubes in a lightly greased 13x9 inch baking dish; sprinkle bread evenly with cheese, and top with sausage. whisk together eggs and remaining ingredients; pour evenly over sausage mixture. cover and chill casserole for 8 hours. let stand at room temperature for 30 minutes. bake at 350 degrees for 45 minutes or until set. let stand 5 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt cheeses in microwave and stir well. stir sausage into cheese mixture. spread one can of crescent rolls on bottom of greased 9x13 casserole dish. pour sausage and cheese mixture over cresecents and spread to cover. spread second can of crescents on top of casserole. bake at 350 degrees until top is golden.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut crust off bread and cut into cubes.( i don't cut the crust off.). put half of the bread in bottom of greased 9x13 pan. dot bread with half of the cream cheese. repeat another layer. mix the next 6 ingredients together. pour over the bread and cream cheese. bake 350 degrees for 40-50 minutes. for sauce: put this in a very large pan because it grows! cook on medium heat the first 5 ingredients and stir until it comes to a boil. boil 5 minutes stirring constantly. remove from heat and add almond flavoring. to serve: dish up the bread casserole. pour sauce over bread mixture. top with whipped cream and sliced strawberries and bananas.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray 9\" pie plate with non-stick cooking spray. in large bowl combine eggs, onion, thyme, salt and pepper and beat well. stir in potatoes, cheese, ham and green pepper. pour into pie plate and bake 40 to 45 minutes in preheated 350 degree oven (or until set). garnish with sliced tomato slices and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage until browned, pour off fat. arrange: sausage in 2-quart shallow baking dish. top with bread cubes and cheese. mix picante sauce, eggs and milk and pour over all. cover and refrigerate 3 hours or overnight. uncover. bake at 350 degrees for 45 minutes or until done. serve with sour cream and salsa or picante sauce.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray saute pan with pam and brown boca crumbles in pan with onion and mushroom. spray 8x8 pan with pam and layer with croutons, boca crumbles, and cheese, and pour eggbeaters on top. let mixture sit over night. bake at 350 for 20-30 minutes, until cheese is melted.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place sausage in a skillet over medium hear, cook until evenly browned. drain and set aside. preheat oven to 350 degrees. lightly grease a 9x13 inch baking dish. in a large bowl, beat together the eggs, condensed cream of mushroom soup and the milk. stir in the spices, sausage, mushrooms and onions. mix in the frozen potato rounds and pour in baking dish. bake for 45 to 50 minutes. sprinkle with cheese and bake an additional 10 minutes or until the cheese is melted.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large bowl , beat eggs, milk, spices, salt and pepper til frothy. add in chopped sausage, pepper and onion and fold. cut potatoes into small cubes, put into greased 9 x 13 pan (grease with some butter). pour egg mixture over top of potatoes. dot with 4 -8 tbsp butter (may use more here accouting for the 8 tbsp). pour 1\/2 of salsa over top, reserving remainder for topping after cooked. sprinkle cheese over top. cover with foil and bake in oven, 350°f for 45 minutes. check after 45 min every 5 minutes til edges are just browned. eggs will fluff up. cool a bit before serving. notes**. oven temperatures vary so check accordingly. if making the night before, do not put salsa or cheese on until before putting in the oven.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: line a prepared 9 x 13 baking dish with frozen hash browns. top evenly with cooked sausage (or bacon), onion, and green bell pepper. in a separate dish, mix together eggs, milk, salt, pepper, and dry mustard. pour this over meat and hash browns. top everything evenly with the grated cheddar cheese. refrigerate overnight. bake in a preheated 350 degree f oven for about 45 to 60 minutes (or until done and slightly brown).","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients in a 6-inch microwave-safe serving bowl. mix well. cover tightly with plastic wrap, then poke a few small perforations in the top to vent. cook on medium high, or 80% power, for 4 1\/2 to 5 1\/2 minutes. halfway through cooking time, turn dish a half-turn. let stand, covered, for 30 seconds to finish cooking. serve with fresh fruit or fruit juice. you can prepare this the night before, refrigerate for the night, then pop it in the microwave in the morning. cook for a little longer if it has been refrigerated.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown and crumble sausage, and either slice or chop cheese. saute onion in sausage grease to soften. layer in a 9x13 pan: half of the potatoes, half of the meat, half of the egg, then half of the cheese. repeat layers. bake in 400 degree oven uncovered for 20 min or until eggs are cooked. this can be prepared the night before and refrigerated until baking time the next morning!","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, saute apples, pecans, raisins, brown sugar, cinnamon, and margarine until apples begin to soften, stir often, approximately 6 minutes. place in a buttered 9x13 baking dish. in a large mixing bowl, combine eggs, orange juice, salt, and flour and beat till mixture is smooth, and stir around edges of bowl. pour over apple mixture. sprinkle with 4 tablespoons sugar, and cinnamon, about 1 tablespoon. bake uncovered at 400 degrees for 20-25 minutes or until a knife inserted near center of casserole, comes out clean. serve with maple syrup.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325 degrees. cook the breakfast sausage as directed on the package. crumble and drain. in a large bowl combine the eggs, milk, dry mustard, pepper, and salt. mix thoroughly. lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish. add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired. repeat layer of bread, cheese, sausage, and optional ingredients if used. pour egg mixture over the top of the casserole. bake for about an hour or until eggs are set. cover with foil if top browns too quickly.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: break up sausage into small pieces and brown; drain. tear or cut bread in small pieces. mix eggs, milk, onion, butter and sausage thoroughly. fold in bread. place in refrigerator overnight or at least 4 hours. grease 9x13-inch glass baking dish. place a layer of bread mixture and top with cheese. repeat layers 2 more times ending with cheese. bake in 350 degree oven for 45 minutes or until brown and bubbly.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place potatoes in an 8 inch square baking dish ( i used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with pam. potatoes will thaw over night in the fridge. sprinkle dish with cheese, ham and onions. in a separate bowl, beate eggs, evaporated milk, pepper and salt together. pour into baking dish over the potato mixture. cover and refridgerate for several hours or overnight. remove from refridgerator 30 minutes before baking. bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a 2 quart size baking dish with non stick spray. arange potatoe's evenly in the bottom of the dish. sprinkle with cheese and green onion and a little salt and pepper. in a bowl combine eggs, milk, your choice of meat salt and pepper. pour over potato mixture. bake, uncovered, in a 350* oven 40-45 minutes or until knife comes out clean. let stand about 5 minutes before serving. i have also doubled this for a larger crowd that serves about 12. just bake in a 3qt and bake for about 45-55 minute.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a greased 7\" x 10\" pan, layer half of the tomatoes, half of the. tortilla strips, half of the sausage, and half of the cheese. repeat. the layers. beat eggs, milk, and spices. note: if using egg substitutes, eliminate the milk. pour over layers. sprinkle with paprika. cover and chill overnight. bake at 350 for one hour. let stand 10 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. defrost hashbrowns then spread over bottom of small casserole dish. beat together mustard, eggs, milk, cheese soup, and seasonings. pour over hashbrowns. next slice up sausage into bite size pieces over top of egg mixture. (if using fresh sausage be sure to cook thoroughly ahead of time). bake at 350 for 35-50 mins depending on dish size. it will set in center and start to crisp around edges when ready. now sprinkle with shredded cheese and enjoy. i eat mine with ketchup.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. place hash brown patties in a single layer in a greased 9 x 13 x 2 inch baking dish. cover evenly with ham and cheese. in a bowl, beat eggs, milk, salt and mustard and optional ingredients, if using. pour evenly over ham and cheese. cover and bake for one hour. uncover and bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean. remove from oven and let sit 5-10 minutes. cut into squares and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: crumble and cook sausage and drain well until cooled. grease a 9x13 pan and line it with the bread cubes. top with the cheeses layering evenly across bread. in bowl mix sausage, eggs, onions, cream and seasonings well with a spoon and evenly spread over casserole. refridgerate covered overnight. bake for 1 hour at 350 or until brown.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. grease 9 inch glass pie pan. cook bacon and crumble, reserve bacon fat in pan. beat together eggs, milk, green onions 1-1\/2 cups cheese, salt,pepper and tabasco to taste. mix in all but 1\/4 cup bacon. fry hashbrowns in bacon fat for a few minutes and cool ,then add to egg mixture and mix until combined. pour into pie plate and bake 35-40 minutes,or until middle is set. sprinkle remaining cheese and bacon on top. return to oven until cheese is melted. serve with tabasco on the side.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: layer the frozen potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. finish up with cheese. beat the eggs, milk, mustard, salt and pepper together. pour over the whole mixture. cook on low for ten to twelve hours.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine 1 3\/4 cups cheese and next 6 ingredients. fold in potatoes. spread half of the mixture into a baking dish (9x13 inches). top with sausage. top with remaining potato mixture. top with remaining cheese. cover. bake at 350 degrees f for 45 to 50 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. brown sausage and onion in skillet. spray 9 x 9 baking dish with cooking spay. place hashbrown patties in bottom of baking dish, cutting to fit. sprinkle with salt and pepper. beat eggs, salt, pepper and water in a small bowl. add tomato, zucchini and italian seasoning to sausage and onion mixture. cook for about 5 minutes. top hashbrowns with sausage and veggie mixture, and pour eggs over all. sprinkle with cheese. bake for about 30 minutes or until center is set. cool slightly and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: break up turkey sausage in skillet over medium heat until no longer pink. place bread cubes in a lightly greased 9\" x 13\" baking pan. sprinkle bread evenly with cheese, and top with sausage. whisk together eggs, milk, sourcream, chives, onions, salt, pepper, dry mustard and worcestershire sauce and pour over bread mixture. cover and chill overnight. let stand at room temperature 30 minutes. bake at 350 degrees for 50-60 minutes, or until set. let stand 10 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage and cut into 1\/4\" slices. place english muffin pieces into a greased 9 x 13 baking dish. drizzle melted butter over muffin pieces. layer sausage, cheese, onion and red pepper on the muffins. in a large bowl, combine the eggs, milk, salt and pepper and pour over the cheese mix. sprinkle bacon bits on top of everything, cover and refrigerate overnight. remove from refrigerator and let it sit for 30 minutes prior to baking. uncover and bake at 350 for 45-50 minutes or until a knife inserted in the middle comes out clean. let stand 5 minutes and then serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease a 9x13\" baking dish. press potatoes into the bottom and on sides. sprinkle with salt and brown lightly in the oven. in a medium skillet, brown sausage and onion and drain. spread over potato crust. sprinkle with cheese. in another bowl, beat together remaining ingredients and pour onto the crust. bake at 425 degrees (400 degrees if using a glass dish) for 20 to 25 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: layer the bread in a greased 9x13\" pan; preheat oven to 325. sprinkle cheese over the bread. saute the sausage, breaking into bite-size pieces; arrange on top of cheese. in a medium bowl, beat together milk, mustard, salt, pepper and eggs. pour over items in the pan and let stand overnight. the next day, just before baking, mix the mushrooms and mushroom soup together; pour over top. bake for 1 hour and 15 minutes or until bubbly. let stand 5-10 minutes before cutting into squares.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage and drain. place texas toast in greased 9x12 casserole dish. in a medium bowl mix eggs with salt and half and half. pour mixture evenly over bread. top with browned sausage and shredded cheese. cover and refrigerate overnight. take out of refrigerator in the morning while you are preheating your oven to 350 f bake for 45 minutes or until browning on the top. note: cooking time does not include overnight refrigeration.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f spray a 1 1\/2 qt straight sided baking dish (a souffle dish) with non-stick spray. in a large bowl, toss bread, cheese, onions, peppers and prosciutto together. in a large measuring cup, beat eggs. add enough milk to make 2 cups total liquid. stir in salt, pepper, mustard and worcestershire. pour over bread mixture and let stand 10-15 minutes while oven gets hot. pour mixture into prepared dish. set dish on a baking sheet and place into oven. bake 45 minutes. sprinkle with parmigiano and bake another 15-20 minutes until puffy and browned.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cover the bottom of a 9x13 inch baking dish with the seasoned croutons. sprinkle with the cheeses and sausage. mix together the eggs, mustard, and 2 1\/2 cups milk. pour over the crouton mixture. cover with foil and refrigerate overnight. when ready to bake, mix can of soup with 1\/2 cup milk. pour on top of casserole. bake at 300 degrees for 1 1\/2 hours.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. wash potatoes and cook (all together) in microwave for about 4 mins (shouldn't be fully cooked), cool and slice. sometimes i cool the night before and toss in the fridge just to make less work in the morning. cook sausage in a skillet and drain. in a casserole pan mix eggs, milk, 2 cups of the cheese, dash of sea salt and pepper, bacon and drained sausage. top with sliced potatoes, remainder of cheese, and a sprinkle of paprika, sea salt and pepper. bake until eggs are set about 40 minutes but check after 30mins, or so.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage and drain well. put bread cubes in 9x13 greased baking dish. sprinkle sausage over bread. beat eggs; add salt, milk and cheese. pour egg mixture over sausage. refrigerate overnight. bake at 350 degrees for 45-60 minutes. add mushrooms to egg mixture if you like.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray 9 x 12 dish with cooking spray. cover bottom of dish with croutons. sprinkle 1\/2 of cheese over croutons. layer browned and drained sausage over cheese. sprinkle remaining cheese over sausage. beat eggs, the 2 1\/4 cups of milk, and ground mustard together and pour on top of sausage. at this point, you may cover and refrigerate overnight, or continue to next step. mix the can of mushroom soup and the 1\/2 cup of milk together and pour on top of casserole. bake at 300 degrees for 1-1 1\/2 hours until done.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown meat with spices. then add onion and tomatoes with green chiles and cook until meat is browned. butter 9\"x13\" casserole pan. layer in hash brown potatoes and meat. sprinkle with salt and pepper. mix eggs and cheese and pour on top of the meat. bake in 350ºf. oven for 40 to 45 minutes or until lightly brown. serve with sour cream and salsa on top.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread butter on each sice of bred and place face up, in a greased 9x13 baking dish. spoon cooked, drained sausage over bread and sprinkle with cheese. combine eggs, half and half and spices. pour over cheese; cover and chill over night. in the morning, remove fromrefrigerator 15 minutes prior to baking. bake, uncovered, at 350 degrees for about 45 minutes, or until set.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray with pam 8 x 8 baking dish. spread refried beans on bottom of dish. spread spanish rice on top of beans. top with 4 oz of taco sauce (i used ole el paso medium). beat 5 eggs and pour over mixture. top with chopped onions. top with chopped tomatoes. top with shredded cheese. salt and pepper to taste. bake uncovered at 350 degrees (i used convection baking). remove from oven and cover with aluminum foil. place back in over and cook for 25 more minutes, or until knife comes out clean from center of dish.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked - drain. in a large bowl, whisk the eggs, milk, mustard and cayenne. stir in the potatoes, cheese, salsa and cooked chorizo. transfer to a greased 9 x 13 inch baking dish. cover and refrigerate overnight. remove from the refrigerator 30 minutes before baking. bake, uncovered at 350 for 55-65 minutes or until a knife inserted near center comes out clean. let stand 10 minutes before cutting.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage and onions together. drain off fat when done. in a seprate bowl mix eggs, mustard, worcestershire sauce and milk together. then in a 9 x13 pan layer sausage and onion mixture then tater tots. next layer the cheese. pour egg mixture over the top. refrigerate over night. bake at 350 for about 30 to 45 minutes or until eggs are done.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. grease 9x13\" glass pan. thaw sausages and chop finely. heat olive oil in medium skillet and saute onions until golden. put potatoes in mixing bowl, add onions and sausages, stir, and add seasonings to taste. pour into prepared pan. sprinkle cheese on top of casserole. beat eggs and milk together lightly. pour over casserole. cover casserole with foil and bake for 45 minutes. uncover casserole, and bake 15 minutes more, or until casserole is set and cheese is golden.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place bread at bottom of greased glass baking dish. break up sausage into bite-size pieces and cook in pan. while sausage is cooking, mix eggs and milk in bowl. after sausage is done, add it to the milk and egg mixture. pour mixture over bread. cover mixture in pan with cheese. top off with soup. put in oven at 325 degrees in glass dish for about 35-40 minutes or until egg has risen and edges are bubbly (you'll know it's not done if the dish jiggles).","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease 13x9 pan. cook sausage in pan, drain. cut bread into 1 inch cubes. beat eggs with milk, salt and mustard layer bread cubes, sausage and cheese in dish. pour egg mixture over bread. add peppers and sprinkle with cheese. refrigerate overnight. bake for 45 minutes at 350.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: *this recipe needs to be assembled the day before you plan to bake\/eat! spray 9x13 pan with cooking spray, tear up bread and cover bottom generously. cook meat of choice and add with mushrooms and sprinkle with cheese. beat eggs, add milk, mustard and worcestershire. pour over top of bread mixture. add pepper to taste. cover and leave in refrigerator over night. bake in a preheated 350f oven 40-45 minutes. (i remove foil when it has about 5-10 minutes left to brown the cheese).","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. mix together the hashbrowns and oil, then press into the bottom of a 9x13 glass baking dish and bake at 475 for 15 minutes. 2. meanwhile, beat together the eggwhites, milk and onions. 3. remove hashbrowns from oven, and turn it down to 350. 4. layer the meat and cheese on top, pour the egg mixture on top and bake for 30 mins, till the eggs are done.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. preheat oven to 350. 2. spray 9x13 inch baking dish. 3. in a skillet, brown turkey sausage; then drain. 4. in a large bowl wisk together milk and eggs. 5. stir in turkey sausage and cheese. 6. season with pepper. 7. pour mixture into baking dish. 8. bake for 35-40 minutes or until set.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage and drain excess fat. toss bread cubes with melted butter and arrange in greased 9x13\" baking pan. top evenly with sausage and cheese. combine all remaining ingredients and mix well. pour over casserole dish and chill overnight. bake at 350 for 40 to 50 minutes and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray your slow cooker with no-stick cooking or baking spray. put in bagel pieces. in a mixing bowl mix egg whites, turkey sausage, turkey bacon and onion. pour over bagels. top with cheddar cheese. cover the top of the slow cooker with a paper towel before you put the lid on. cook on high 3 hours or low for 6-7, or until eggs are set and bacon is cooked.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: note: jones comes in 12 oz roll so adjust the rest of the ingredients if you use jones. heat oven to 350 degrees. layer sausage in bottom of 12 x 8 baking dish. sprinkle with cheese. combine eggs, cream, butter, and dry mustard. pour over sausage and cheese. refrigerate overnight. bake casserole for 35 mins or until set. note: freeze in portions for quick breakfast.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease a 9x13 deep dish casserole with butter. cut bacon in one inch strips and fry till crisp, drain on paper towels to remove excess grease. add chopped onion to bacon drippings in pan and sauté until clear. in a large bowl beat together eggs, milk, seasonings. add to the bowl the frozen hash browns, sautéed onion, cheese, bacon, cubed ham and mix well. pour into greased 9x13 pan. cover tightly with plastic wrap and refrigerate over night. when ready to bake, preheat oven to 350 degrees. remove casserole from refrigerator and remove plastic wrap. bake at 350 degrees for 45-1 hour just until center is set (no wiggle but don't over bake!). let set for 5-10 minutes and serve in slices.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the 6 pieces of bread at the bottom of you casserole dish then place the one pound of sausage (already cooked, drained and crumbled) on top of the slices of bread. wisk the eggs, milk and dried mustard together and then pour over sausage. top with cheese and bake at 325 until set, approx 30 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 350 degrees. takea 9x13\" pan and spray it with cooking spray so things don't stick. pre-cook the sausages and cut in to 1\/2\" slices. layer the entire bag of o'brien potatoes on the bottom of the pan. in a mixing bowl, combine the eggs, salt, pepper and mrs. dash with a whisk until well mixed. pour the egg mixture over the potatoes. sprinkle the sausage slices over the egg mixture. sprinkle the cheese over the top. bake for about 45 minutes or until cheese is melted and slightly brown. serve with any or all of the optional ingredients. (i usually set them out separately in bowls so people can add whatever they want.).","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix up eggs; add a dash of salt and pepper. cook bacon\/sausage; drain. get out a baking dish. put stuffing mix on the bottom of the dish. add the hash browns. add eggs. add cooked bacon\/sausage. top with cheese. (you can let this sit overnight if you want). bake at 350 degrees fahrenheit for 45 to 50 minutes or until set.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat a 9x11 glass baking dish with cooking spray. preheat oven to 325 degrees. pour simply potatoes diced potatoes with onions in baking dish, spread evenly over bottom of dish. sprinkle diced sundried tomatoes over potatoes, then layer chopped fresh spinach leaves, chopped precooked turkey bacon, sliced mushrooms, and shredded sharp cheddar. sprinkle with salt and pepper. in separate bowl, scramble eggs with hot sauce, pour egg mixure over shredded cheese. bake 45-60 minutes, fresh vegetables will produce more liquid and require longer baking time.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. follow the directions on the muffin mix box for the corn bread. let the corn bread cool completely and once cooled cut the bread into 1\u201D cubes and place on the bottom of a greased 9\u201Dx13\u201D baking dish. sprinkle the bacon, diced tomatoes, corn and green onions on top of the cubed bread. with a electric mixer, beat the eggs and milk at medium speed for 3 minutes until frothy and stir in the spices. pour egg mixture on top of other ingredients. cook hash browns on stove top just until browned. add on top of egg mixture and top with shredded pepper jack cheese. bake for 45 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large frying pan, cook bacon and onion until bacon is crisp; drain. combine the remaining ingredients in a bowl then add bacon and onions. transfer to a greased 13x9x2\"-inch baking dish. bake, uncovered, at 350 for 35-40 minutes or until set and bubbly. let stand for 10 minutes before cutting.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. lightly spray a 9x13 inch pan with cooking spray. quarter biscuits, and place at bottom of pan. layer with cooked bacon and shredded cheese. in a mixing bowl, whisk together eggs, sour cream, salt, and pepper and pour over cheese and biscuits. bake for 30-40 minutes or until golden brown. allow to cool 5-10 minutes before serving. garnish with onions, if desired.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease a glass 8×8 inch baking dish. preheat the oven to 350 degrees fahrenheit. grate the yams and then place them in the bottom of the greased dish. chop the onion and sausage. heat 2 tbsp oil over medium-high heat. saute the onion in the oil; season with salt and pepper and cook until onions are translucent. layer the sausage and onion on top of the sweet potatoes. put the eggs, sage, milk, ½ tsp of sea salt and ½ tsp of pepper into a blender and mix thoroughly. pour the egg mixture on top of the sausage and onions. bake uncovered for 45 minutes or until a toothpick comes out clean.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. i line my slow cooker with a slow cooker bag,. 2. put potatoes in the bottom,. 3. sprinkle with half the cheese,. 4. add the meat mixture,. 5. pour the gravy over the meat mixture,. 6. add the scrambled eggs,. 7. cover with remaining cheese. 8. cover and cook on high for 2+ hours -- .","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: whisk together the eggs, sour cream, milk, salt and pepper. add the bread cubes, stir to coat and set aside. defrost the sausage links and chop into pieces or small slices. to the bread and egg mixture, add the vegetables, sausage and 1\/2 cup of the cheese; mix until everything is combined. pour into greased 2 qt covered casserole dish. bake at 350 for 30 minutes. remove lid and sprinkle the remaining 1\/4 cheese over the top; return to oven without the lid and bake an additional 15 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a 9 x 13 pan with cooking spray. line pan with one can of crescent roll dough. mix sausage, cream cheese and green chilies. spread on dough. sprinkle with cheddar cheese,. top with last can of dough. bake at 350 for about 20 - 25 minutes or until brown.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: set oven to 350°f. brown the sausage, drain. i like to put it in a food processor and hit pulse a few times, i don't like the larger pieces but don't go so far as to make a paste! whisk the eggs and seasonings in a bowl,. add milk. spray a 9x13\" pan with cooking spray. layer the ingredients as follows; all the sausage, then a layer of cheese, then half the bag of hash browns, then the cheese and the rest of the hash browns. pour the egg\/milk\/ seasonings mixture over all. cover with foil bake for one hour, check for doneness, mine usually take a bit longer, but everyone's oven is different. when done top with more shredded cheese and let rest for 10 minutes. serve with fruit salad for a delightful brunch!","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry bacon and sausage; remove. spray pam around pan also. add onions, pepper, potatoes and garlic to grease\/pam mixture. add paprika and sage. cook until almost done. add crumbled meat back. in greased casserole toss skillet items with spinach. pour into casserole. pour over eggs, scallion, and cheese if you like. bake at 425 degrees fahrenheit for 15 minutes until eggs are set.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. spray a 9 x 13 pan. fill the bottom of the pan with crescent roll dough. cover the dough with tater tots. cook and drain sausage, break up into small pieces. place sausage on top of the tater tots. place gravy on top of the sausage. cover the top with crescent roll dough. bake for 25 to 30 miniutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f take a 13 x 9 pan and spray with cooking spray (or smear with butter). cut biscuit dough into 1\" pieces and place evenly in the bottom of the pan. brown the sausage and drain. scatter the browned sausage over the biscuit pieces, then top with shredded cheese. whisk the eggs and milk with a pinch of salt and pepper, then pour over the pan. make gravy according to instructions on package and pour over the pan. bake for 30 - 45 minutes, depending on how hot your oven runs. cut and serve. it's delicious warm right out of the oven!","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausages according to package directions; cut into ¼-inch slices; set aside. in a skillet, sauté onion and bell pepper in oil until almost tender. stir in garlic and chili pepper; cook for 1 additional minute. add sausage and chilies; set aside. in a bowl, combine cheeses, green onion and cilantro. in a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. in a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. sprinkle with remaining tortilla chips. bake, uncovered, at 350ºf for 45-50 minutes or until a knife inserted in the center comes out clean. let stand for 10 minutes before cutting.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a mixing bowl, whisk eggs, milk, cinnamon and nutmeg. peel and dice the apples. in a smaller mixing bowl, combine melted butter, brown sugar and cinnamon. toss with diced apples. in a greased 8x8-inch glass baking dish, tear 3 slices of bread and add to the bottom. then add a layer of the diced caramel apples. tear the other 3 slices of bread and spread on top of the apples. pour egg\/milk mixture into the baking dish. cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!). preheat oven to 350°f. bake covered for 30 minutes, then uncover and bake for another 15-20 minutes, or until eggs have cooked through. serve caramel apple breakfast casserole with fresh fruit and sausage or bacon.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. drain well. prepare hash brown according to package directions, using 1\/2 teaspoon salt and pepper. stir together hash browns, sausage, and cheese. pour into a lightly greased 13x9 inch baking dish. whisk together eggs, milk, and remaining 1 teaspoon salt. pour evenly over potato mixture. bake at 350 for 35 to 40 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread cubes of bread on bottom of 13x9x2 inch baking dish. brown the sausage and drain. spread browned, crumbled sausage on top of bread. beat together eggs, milk, mustard, salt and pepper. add shredded cheese. pour mixture over sausage and bread. bake in preheated oven at 350 for 50 minutes (edges will be browned ). best prepared night before and cooked in morning but may be done the same day.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage with onion and pepper. cook fresh mushrooms a minute or so. drain sausage mixture on paper towel. blend eggs and milk. butter 9\u2033x13\u2033 baking pan. put bread cubes in bottom of the baking pan. spread cheese over bread. then sprinkle sausage mixture over all. refrigerate over night covered. preheat oven 350. bake for 45 min-1 hour or until set. this will serve around 6 adults. other ingredients can be used or meat can be omitted or other meats substituted.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook and crumble sausage in large skillet until no pink remains; drain fat. transfer sausage to a greased 9x13 inch baking pan, add shredded potatoes and cheese on top. in a large bowl whisk remaining ingredients; pour over top; cover and refrigerate overnight. remove from refrigerator at least 30 minutes prior to baking. bake uncovered at 350 degrees for about 45-50 minutes, or until a knife is inserted in the middle and comes out clean. let stand 10 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage on medium heat 5 min, until brown and crumbly. add onion and bell pepper. cook 5 min until tender. beat eggs in large bowl. add milk, seasonings, and cheese. mix well. pour oil in large skillet, coat bottom. spread hash browns on bottom and up sides of pan. pour egg mix on top. cover and cook on medium 10-15 min, until eggs are set.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl mix together the first five ingredients until smooth. in another bowl mix the flour, salt. baking powder and soda and cinnamon. add the egg mixture to this and stir to combined. add the apples, raisins and nuts-stir to just mixed. spread batter into two well greased bread pans. bake in a 375°f oven for about 1 hour to 1 hour and 15 minutes-do the toothpick test. let cool in pans on racks for 10 minutes-turn out and cool completely.","target":"mix the cream cheese with the mayonnaise until thoroughly combined. slice 4 thin slices of red and green apple. dip in lemon juice to prevent browning. chop remaining apples in small pieces and toss with the lemon juice. add chopped apples and cheese to cream cheese mixture and form into a ball. garnish with the apple slices around ball. cover with plastic wrap and refrigerate until serving. serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef and drain;set aside. heat olive oil in skillet and add onion and cook 2-3 minutes. add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme. mix well. add broth. heat to boiling; reduce heat. cover and cook 20 minutes. stir in corn and beans. cover and cook 15 minutes.","target":"heat canola oil in large frying pan or wok over medium heat. add beef, salt, pepper, and coriander; cook until beef is no longer pink. remove from pan and allow fat and oil to drain retaining some fat and oil in the pan. add cabbage, carrots, and sesame oil to same pan. stir-fry for approximately 2 minutes, when cabbage begins to soften. meanwhile, combine soy sauce and corn starch in measuring cup. pour soy sauce mixture into pan once cabbage is adequately cooked; stir until thickened and remove from heat. depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef and drain;set aside. heat olive oil in skillet and add onion and cook 2-3 minutes. add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme. mix well. add broth. heat to boiling; reduce heat. cover and cook 20 minutes. stir in corn and beans. cover and cook 15 minutes.","target":"place all ingredients except cabbage in slow cooker. cover and cook on high 5-6 hours. add cabbage wedges, pushing them down into the liquid. cook on high for 2-3 more hours. remove brisket, cabbage and broth and allow to cool. pull meat into chunks. place in freezer bag. label and freeze. to serve: thaw, heat and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat olive oil in a large saute pan or small soup pot on medium high heat. add onion, turkey, garlic and sweet potato and cook for 5 minutes, stirring frequently. add seasonings and saute for another 5 minutes. add tomatoes and their juice and jalapeno and bring to boil. reduce heat to medium low and simmer for 10 minutes. you might need to add water or tomato juice if too much liquid evaporates. stir in red pepper and simmer for 5 minutes. add beans and simmer for an additional 5 minutes. add zucchini and cook for 5 minutes more. stir in squeeze of lime juice to taste. can be made a day in advance, add a little liquid when reheating.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in dutch oven, cook sausage, beef, onions, green peppers and garlic about 20 minutes. drain off fat! stir in flour, chili powder, cumin, basil, oregano and salt; cook 1 minute. add tomatoes; break up with a fork. stir in worcesteshire sauce and tobasco. cover and simmer 1 hour, adding water if necessary; stir occasionally. stir in chick peas and kidney beans. cook until heated through.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 3 ingredients in a dutch oven; cook over medium heat until browned, stirring to crumble. drain in a colander; pat dry with paper towels. wipe drippings from pan with a paper towel; return mixture to pan. add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. cover, reduce heat, and simmer 2 hours; stir occasionally. stir in beans and hot sauce. cover; simmer 30 minutes. garnish with cilantro sprigs, if desired.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place beans in a colander and rinse with cold running water. pick over the beans and remove any stones or foreign objects. place beans in a clean pot, cover with fresh cold water, and soak for at least 4 hours or preferably overnight to expedite the cooking process. drain the beans. in a large stainless steel pot, combine the beans, 1 quart water, and all the remaining ingredients and bring to a boil. when the water reaches a boil, skim the surface, reduce the heat, and simmer until the beans are tender, about 1 hour. drain the liquid from the beans and reserve for use in other recipes. discard the bay leaf.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large dutch oven. add tomatoes and remaining ingredients. bring to a boil, cover and reduce heat; simmer 1 hour. remove bay leaves and serve. **addwater if needed for desired consistency.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place all of the ingredients in a slow cooker and stir well. turn on low and cook for 6 hours. serve over a baked potato or whole-grain brown rice. **this recipes can be made on the stove if you don't have a slow cooker. cook over low heat and stir periodically to prevent sticking. **you can use dried black beans, soaked overnight and then boiled and simmered for about 2 hours. if using the bouillon cube for vegetarians it must be the vegetable bouillon cube.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in small saucepan of simmering water, cook garlic for 3 minutes to blanch. drain well. in food processor, combine garlic, lime juice, ginger, tomato paste, cumin, chili powder, salt, hot pepper sauce, and 2 tablespoons of water and process until blended. add cilantro, scallions, and beans and process with on\/off pulses until combined but still chunky. transfer dip to serving bowl and stir in tomato.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in large saucepan over medium-high heat. add onion and garlic; saute 3 minutes or until tender. add chili powder and next 5 ingredients; bring to a boil. add salt and pepper to taste. reduce heat; cover and simmer 15 minutes, stirring occasionally. ladle into individual serving bowls and garnish with cilantro, if desired.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mash beans in a processor. heat oil in a pan, add cumin, onion, and garlic and cook until onion softens, about 3-5 minutes. add chile powder and mix again, cook 1-2 minutes more. add mixture to beans in processor along with chipotle, lime juice, and cilantro and process until smooth. bring on the chips.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dump beans into colander and rinse until water runs through clear. heat olive oil in bottom of large soup pot to medium high. add onions and carrots. sauté for 5 minutes, then introduce the garlic. 2 minutes later, add cilantro, coriander, cumin, and cayenne. squeeze lemon into pan (no seeds!), stir, add chicken\/veggie stock. add beans and bay leaves. simmer for 30 minutes. remove from heat; let cool. remove bay leaves, blend to desired consistency.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: the night before, make the chorizo by combining the meat and seasonings thru the red wine vinegar. refrigerate and let set overnight. next day, saute the meat in large skillet and drain off grease. set aside. in 5 quart cooker, saute onion and green pepper in evoo. when onion is translucent, add rest of ingredients. add the chorizo. let simmer for 30 minutes on med. low. if you like a thicker chili, mash some of the beans with a hand potato masher. garnish with sour cream, chopped green onions or some cilantro. serve with cheesy jalapeno cornbread or crackers. awesome recipe for a cold day,hot day, warm day, rainy day, sunny day -- i think you get the picture! enjoy!","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. scrape into a decorative bowl and garnish with cilantro sprigs. serve with tortilla chips.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put beans a large pot with several inches of water. bring to a boil and reduce heat for 1 hour 45 minutes. meanwhile, put the remaining ingredients, except the tmoatoes, in a skillet and sautee until soft. add sauteed mixture to beans and add 2 cans of chopped tomatoes. bring to desired temperature and garnish with chopped green onions.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse black beans in cold water. place in a colander and drain well (at least 10 minutes). blend well with hands, mashing some of the beans to form a thick mixture. form into 3-ounce patties and set aside. sauté bean cakes over medium-high heat, turning when they are golden brown.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in large saucepan over medium heat. add onion and garlic and saute for about 5 minutes until soft. add chicken and cook over medium-high heat for 10 minutes. add red peppers, jalepeno pepper, mushrooms, tomatoes, and corn and saute for 10 minutes. add seasonings. stir in black beans, tomato paste, and vinegar and let come to a boil. reduce heat to low and cover. let simmer for 20 minutes, stirring occasionally.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice onion into small pieces and sauté in oil over medium heat until translucent, then add minced garlic and sauté another couple of minutes. transfer onion and garlic into large soup pot. cook ground beef thoroughly, drain and add to pot. add all remaining ingredients, but do not drain beans or tomatoes, put all the liquid from the cans into the chili. bring to a boil, then simmer on low to medium low for an hour, stirring occasionally. serve with shredded sharp cheese, a dollop of sour cream and plain fritos corn chips.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan, heat the oil over medium heat; fry the onion, garlic, celery, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes. add the tomato paste; cook, stirring, for 1 minute. add the tomatoes and black beans; bring to a boil. reduce the heat and simmer, stirring often, until thick enough to mound on a spoon, about 30 minutes. stir in the corn; cook until heated through, about 4 minutes. stir in the coriander.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place cilantro, garlic, and peppers in the work bowl of a food processor. process until ingredients are finely chopped. add raisins and process until raisins are finely chopped. add remaining ingredients and process until beans are pureed. chill at least 1 hour to allow flavors to blend.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare burgers according to directions on box. let cool and finely chop. in large pot, combine beans, tomatoes, tomato sauce, spices, and crumbled burgers. simmer at least 30 minutes so flavors can blend. top with cheese, onions, rice, or whatever floats your boat and enjoy!","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: season chicken breasts with chili powder, cumin, pepper and thyme. grill 5 minutes on each side, or till cooked thoroughly (you could probably pan fry them as well, but the grilled flavour is great in this chili). shred chicken into small pieces and reserve. on stovetop, in a large pot, saute onions, zucchini, corn and garlic in a bit of oil on med-low heat for about 10 minutes. add black beans and spices(salt, pepper and sugar included), and saute another two minutes. add tomato sauce and let simmer, covered, for about 15-20 minutes. stir in chicken and let simer, covered for another 5 minutes.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot, saute onions in oil for 5 minutes. add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender. stir in remaining ingredients; bring to a boil. reduce heat; cover and simmer 20-25 minutes, until heated through.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: season chicken with salt, pepper and 1 t of cumin. heat oil in a large skillet over medium-high, add chicken and cook until browned (about 5 minutes per side). remove chicken from pan and set aside. add black beans, corn, rotel, tomato paste and 1 t cumin to the pan. stir well, heat until bubbly then return chicken to the pan, reduce heat, cover and simmer for 10 minutes. stir in cilantro and cook 2 minutes more.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice the roma tomatoes and cut the bell peppers and onion into chunky pieces. set aside. put the olive oil in a large pot and heat it to medium heat. add the garlic and allow to brown slightly. add the onions and allow them to soften slightly. you don't want them completely clear, just softened. add the cut up bell pepper pieces. add the cans of tomatoes and chilies, the black beans, and the diced roma tomatoes. mix well. allow to mixture to come to a boil. add mushrooms and reduce heat to a simmer. simmer for 20 minutes.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in pan and fry onion for 2-3 minutes, till softened. add tomatoes and garlic, cook for about 10 minutes, then stir in white wine and vegetable stock. stir in lentils, thyme, cumin, soy sauce, spices and oyster sauce. cover and simmer 40 minutes or till lentils are cooked, stirring occasionally and adding more water if needed. stir in kidney beans and sugar and cook 10 minutes more. season to taste. serve with cooked rice.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large bowl combine ingredients and stir. transfer to 9x13 baking dish that has been sprayed with nonstick cooking spray. bake the dish, covered, at 325 degrees for 2 hours. alternatively you may cook in crockpot on low for 5-6 hours. or cook in stockpot by simmering over low heat for 2-3 hours, stirring often, until thickened.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a stock pot, heat olive oil over medium heat. add onions, and saute until soft (about 5 minutes). add garlic and bell peppers and saute 5 minutes longer. add spices and sundried tomatoes, and combine well, continue stirring for another 3 minutes. stir in tomato paste, tomatoes and liquid, and jalapenos. bring mixture to a low boil. cover and reduce heat to simmer, and cook for about 45 minutes - stirring occasionally. add beans (with liquid), lemon, and brown sugar and simmer another 30 minutes - covered. stir in sherry and cilantro - serve with sour cream and cheese or over rice! better if made a day ahead, and freezes well.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the beef in three batches. while browning the beef, finely chop the onions and poblanos and sweat in olive oil until softened. finely chop the chipotles. place the browned beef, peppers and onions, chopped chipotles, all of the remaining adobo sauce from the can, and rest of the ingredients into a large pot or electric skillet. bring chili to a simmer and simmer for 1-2 hours (i just simmered it until the chili cook off :) ).","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: soak beans overnight. drain and rinse beans then place them in a large pot with the vegetable stock. bring to the boil and then simmer for one hour. add all other ingredients except the wine and cilantro and simmer for at least one more hour. add the wine and cilantro and cook for a further 15 minutes. if the beans are still a little crunchy, continue to cook the chili until they are soft.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix black beans, egg, scallions, bell peppers, cornflakes or breadcrumbs, and hot sauce in a glass bowl. place the bowl in the refrigerator for 30 minutes. when the mixture has chilled and set, shape it into four balls. heat the oil in a nonstick frying pan. dredge each ball lightly through the cornmeal and drop it gently onto the hot oil. flatten gently with a spatula. fry for about 4 minutes on each side. drain on paper towels and serve with your favorite salsa, dollops of sour cream, and guacamole.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix seasonings together. in a large pot saute beef until browned. place in colander and rinse with hot water to remove excess fat, return to pot. add seasoning mix and all other ingredients except corn and beans. simmer for 2 hours. add beans and corn during last 20 minutes of cooking. i have substitute ground turkey breast for beef.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot, heat olive oil over medium high. add onion and garlic and cook for about 2 minutes. add chili powder, chipotle chili, pepper, salt, black beans, tomatoes and chiles. stir well. bring to a boil, then reduce heat to low and simmer, covered for about 15 minutes. stir once in a while so it doesn't stick. makes 12 cups.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450 degrees. spray an 8 inch square baking dish with cooking spray and set aside. or prepare the whole recipe in a cast iron skillet. spray a skillet with cooking spray and heat over high heat. saute the zucchini for about 2 minutes then add the tomatoes, corn, salt and chipotle chili. cook and stir until heated. about 2 minutes. if using baking dish, pour chilie mixture into the dish and set aside. if using cast iron skillet, turn off heat. in a medium bowl, dump in the cornbread mix. add 2\/3 cup water and stir to combine. spread this over the chili mixture in the pan. bake in top rack of oven for 15 minutes or until cornbread is golden brown. serve and enjoy.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. add turkey and cook, stirring, until meat is brown. stir in beans, tomatoes, chili powder, oregano, basil and vinegar. reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim excess fat from roast and cut into 1\/2 inch cubes. heat oil in dutch oven over medium heat until oil is hot. add green peppers,onion, jalapenos, and garlic. saute this for 10 minutes or until tender, stirring frequently. increase heat to high and add cubed beef. cook for 6 minutes or until beef is no longer pink, stirring frequently. reduce heat to low and stir in chili powder, cumin, salt and pepper. cook and stir 1 minute and add tomatos. cover and simmer around 1.5 hours (if you can wait). add beans and simmer 10 minutes.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. drain in a colander. heat oil in skillet over medium heat. add onion and garlic, and sauté 7 minutes. add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. return turkey to skillet; stir in 2 1\/4 cups water, prunes, and beans. bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pick through beans and wash thoroughly. soak beans in cold water for 1 to 2 hours. drain and place in a pot and cover with fresh water. cook covered on medium heat until beans are tender. drain any remaining liquid and add remaining ingredients. cook for 15 minutes or until onions are just tender.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 6 quart pot, brown ground beef, drain well, set aside. heat 1 tbl. olive oil in bottom of pot, add onions, garlic, celery and green bell pepper, saute until slightly softened. stir in spices, saute 1 minute. add back to the pan the ground beef. stir in beans, tomatoes, orange juice and tomato juice. bring to a boil, reduce to simmer for 30 minutes.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. in a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned. add garlic, cumin, and oregano; cook and stir 2 minutes longer. transfer to a 5-qt. slow cooker. stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder. 2. cover and cook on low for 8 hours or until vegetables are tender. serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil over medium-high heat. saute onion 5 minutes. add garlic, peppers, spices, and orange zest. stir together. add tofu and break apart. add tomatoes, water, beans, and juice of orange. turn heat down below medium. let flavors combine, about 15 minutes. add dark chocolate and frozen corn and cook until everything is heated through. ladle into bowls. can add sour cream when serving. great the next day! let flavors meld over night. can be frozen or refrigerated. enjoy!","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: on med heat, cook bell pepper and onion for aprox 3 minute add meat and brown add diced tomato, cook for 3-5 minute. add tomato paste and seasonings plus 1\/2 cup water. let sit in med\/low heat for 15 min covered. uncover and cook for an aditional 20-30 min to taste. remember the longer it cooks the more flavor it has. serve over rice or fritos. enjoy.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine adobo, beef, onion, pepper, garlic, jalapeno and tomato paste. cook in large skillet over medium high heat until meat is browned. stir in remaining ingredients. reduce heat and simmer uncovered about 20 to 25 minutes. serve over pasta or on its own with shredded cheese.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350º f. put beans in a large bowl, and mash. add peppers, tomato sauce, water, rice, corn, onion, and chili powder. stir to combine. spray a medium-sized casserole dish, and place mixture in it. bake 20 minutes, or until heated through. if you are short on time, you may boil the peppers instead of roasting them. simply remove stems and seeds, and cut into pieces. place in boiling water, and cook for 5 minutes. topping ideas: avocado slices, cherry tomatoes, green onions, olives, and whipped tofu (put tofu in food processor or blender, and process until the consistency is like sour cream).","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil whole chicken breasts till done. cut up chicken into small pieces. in a large pot place chicken, tomatoes, onions, oil, water, garlic and all seasoning. simmer for 15 to 20 minutes. add (drained) beans and corn then simmer for another 10 to 15 minutes. season to your taste buds. enjoy!","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1) combine onion, peppers, garlic and celery with one teaspoon olive oil in a large, deep pan over med-hi heat and cook until tender. 2) meanwhile, spread the corn over a cookie sheet and drizzle with remaining olive oil. bake on 400 until brown or looks like its starting to shrivel (may not turn brown). 3) stir spices into sautéed vegetable mix. 4) add tomatoes, corn and beans. 5) bring to a simmer, cover and let cook for about 45 minutes, stirring occasionally.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut pork into 1-inch cubes; place in resealable plastic bag. whisk together the orange-pineapple juice, lime juice, and jerk seasoning; pour over pork loin; reseal bag; place in refrigerator overnight. drain marinade; allow cubes to dry; dust with flour. in a large skillet or dutch oven, heat the oil over medium-high heat; brown cubes a few at a time, remove to a platter. in the same pan, saute onions, bell peppers, garlic, and jalapeno peppers for 3 minutes. add in cumin, oregano, cloves, ginger, tomatoes, and wine; bring mixture to a boil; return pork to pot. decrease heat to medium; simmer 1 1\/2 hours. add in beans; continue cooking 30 minutes. stir in salt and pepper; garnish with cilantro.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat olive oil in a frying pan and fry onion and garlic for approximately 5 minutes. in a casserole dish combine fried onion and garlic, diced potatoes, black beans, corn, diced tomatoes, taco seasoning and water. bake in a 350 degree oven for 1 - 1 1\/2 hours. stiring halfway through.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot, cook turkey and onion in oil over medium high heat, stirring to break up lumps, until turkey is no longer pink, 5-7 minutes. drain off any excess fat. add all remaining ingredients; stir to mix well. heat to boiling, stirring often. reduce heat to low and simmer, stirring occasionally, 30 minutes.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: salt and pepper the meat and brown it in a large skillet with butter. put the diced tomatoes and chipotles in a blender and puree them. add the beef broth and the chipotles\/tomato puree to your skillet and simmer for 1.5 hours. add water if necessary. while the chili is simmering, sauté the onion until soft and set aside. once the meat is tender, add the beans and onions. simmer for 15 more minutes and season to taste.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat broiler. coat baking sheet with cooking spray. combine beans, rice, corn, scallions and 1\/3 cup of cilantro in medium bowl. toss. place tortillas on work surface. place 1 cup of bean mixture down center of 1 tortilla. fold in sides, then roll in tight cylinder. place chimichanga seam side down on baking sheet. repeat with remaining tortillas. brush tortillas with oil. broil in center of oven 3 to 5 minutes, or until crisp and lightly brown. sprinkle with remaining cilantro. serve with salsa and avocado.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in 1 t. oil, saute onion, red pepper, jalapeno, and garlic till soft-about 5 minutes. add cumin and set aside. puree 1 can of beans in a food processor till smooth. add sauteed vegetables, corn, and lime juice and pulse briefly to combine. transfer mixture to a mixing bowl. add masa harina, 2nd can of beans, and season to taste with salt and pepper. mix well and form into patties using a 1\/4 cup measure. (patties can be held in the fridge at this point for up to a day). dredge patties in breadcrumbs. heat 2 t. oil over med-high heat and fry cakes 5 minutes per side till hot. serve with your favorite sauce. enjoy!","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash and sort beans, and soak overnight,. brown meat with garlic and onion, add to crock pot. combine rest of ingredients except hot pepper sauce. cook 6-12 hours on low setting, stirring every hour or so, adding water if necessary. when done, add hot pepper sauce to your liking. serve with cornbread.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 4 to 6 quart dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. you\u2019ll need to stir the ingredients every few minutes so they can cook evenly. once the onions start turning translucent, turn the heat down to medium-low. add all of the spices and canned ingredients, and stir. cover for about two hours, stirring occasionally. by the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love. to garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. add garlic and cook 30 seconds more. allow to cool. place the flourand creole seasoning in a shallow bowl and stir to mix. set aside. in a bowl, mash beans with back of a fork until smooth with no beans remaining whole. stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander and hot sauce. mix well. shape into 8 patties (about 1\/3 cup each) and dust with flour\/seasoning mixture. heat remaining 6 tablespoons olive oil in a nonstick skillet over medium heat. cook patties until golden on both sides, about 2 minutes per side. optionally, top with cilantro, avocado slices, sour cream, or guacamole.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the chicken into 1 inch cubes and saute in olive oil. chop the onion, cilantro stalks (save the leaves for garnish), chili's and garlic in a food processor. add to the chicken and saute until soft. add the tomatoes, beans, and all the spices and honey. simmer 30-40 minute add the lime juice and yellow pepper just before serving. heat through. serve with plain yogurt and fresh cilantro.","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place all ingredients in a saucepan and mix thoroughly. cover and let simmer for about 20- 25 minutes or until tender add water if needed check your salt to taste . plating with monterey chicken look for my recipe. place beans on the bottom of a plate, covering the middle. add white rice on top of beans, place chicken breast in the middle serve with crushed tortilla chips (optional).","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown and drain ground beef. add half onion chopped. add spice packet. rinse and drain red and black beans,add. add can of tomatos. add garlic minced. add can black olives. add corn. add vegetable stock. bring to boil and reduce heat to simmer for 30 mins or so. then add the chopped onion and celery when you are closer to eating so they stay a bit crisp. garnish with shredded cheese, corn bread, chips, fresh chopped onion, sour cream and cilantro .","target":"heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"editor's note: named bourbon chicken because it was supposedly created by a chinese cook who worked in a restaurant on bourbon street. heat oil in a large skillet. add chicken pieces and cook until lightly browned. remove chicken. add remaining ingredients, heating over medium heat until well mixed and dissolved. add chicken and bring to a hard boil. reduce heat and simmer for 20 minutes. serve over hot rice and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"sprinkle chicken lightly with salt and pepper. mix mustard into yogurt. in another bowl, mix bread crumbs, thyme, salt and pepper. spread each piece of chicken with mustard mixture, then roll in bread crumbs. place chicken on a lightly greased baking sheet. bake at 350 45-50 minutes for bone-in chicken. 30-35 minutes for boneless chicken. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"mince marinade ingredients by hand or process in food processor. marinate chicken at least 2 hours, or overnight in the refrigerator. if roasting entire chicken, can put an onion and a lemon inside chicken. roast at 350 approximately 1 hour with occasional basting. if barbecuing pieces, baste with marinade and cook until it is as you like. i tend to cook long over medium-low coals with mesquite chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"combine olive oil and next 7 ingredients. add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. remove chicken from marinade. discard marinade. place chicken on grill over medium heat. grill uncovered for 15-20 minutes, turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"lightly coat large non-stick skillet with cooking spray. place frozen wings in a single layer in the prepared skillet. in a small bowl, combine the remaining ingredients. pour mixture evenly over chicken. cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside. dice chicken thighs into bite sized pieces and sauté in very hot pan or wok with the peanut oil until lightly browned on the outside. add liquid mixture to the chicken and reduce heat to medium. cook this uncovered until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked. serve with your choice of side dish. fried rice or lo mein noodles work well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"add chicken pieces to grill and cook until lightly browned. remove chicken. heat oil in a large skillet. add remaining ingredients to skillet, heating over medium heat until well mixed and dissolved. add chicken and bring to a hard boil. reduce heat and simmer for 20 minutes. serve over hot rice and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"heat oil in a large skillet. add chicken pieces and cook until lightly browned. remove chicken. add remaining ingredients, heating over medium heat until well mixed and dissolved. add chicken and bring to a hard boil. reduce heat and simmer for 20 minutes. serve over hot brown rice and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight. preheat oven to 325 degrees f (165 degrees c). remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1\/2 hours or until chicken is well browned and juices run clear.","target":"heat oil in large pot and add diced chicken. lightly brown the chicken. remove chicken and set aside, drain out excess liquid from pot. add garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water and soy sauce to the pot and heat over medium flame. bring to a boil and let simmer for 20 minutes. to thicken the sauce, add corn starch and water. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the wine, butter, flour, dijon and garlic to a very fast simmer whisking well. if making in a fondue pot or a stove top, add the cheese 1\/4 of the amount at a time, melting after each addition. if making in a microwave, add all ingredients at once and nuke on high for 2 minutes, stir until melted. serve with crusty bread, apples and raw veg.","target":"ignite the burner for a ceramic fondue pot (i didn't know this until my friend ruined her steel one by making cheese fondue in it -- you only make cheese fondue in a ceramic pot -- the steel one is for desserts and broths only. you can also buy a steel one that has a ceramic insert for cheeses). put all of the ingredients in the pot, and place over the burner. stir and heat until melted and thoroughly warmed. serve with bread, veggies, and\/or tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the wine, butter, flour, dijon and garlic to a very fast simmer whisking well. if making in a fondue pot or a stove top, add the cheese 1\/4 of the amount at a time, melting after each addition. if making in a microwave, add all ingredients at once and nuke on high for 2 minutes, stir until melted. serve with crusty bread, apples and raw veg.","target":"combine cheese, and cornstarch in a bag. shake to make sure cheese is coated with cornstarch. rub inside of pot with garlic clove cut in half. discard garlic. warm milk with mustard added. do not cover or boil. in blender puree cottage cheese then add to warmed milk. remember to stir constantly from now one. add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. when all cheese is melted and bubbly transfer to fondue pot and keep warm over fondue burner. note: if fondue becomes too thick add a bit of warmed milk. if it separates combine 1 t cornstarch and 2 t milk and stir into fondue."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken. cut the meat into 1cm (1\/2 in) cubes. heat oil in a wok\/ saucepan. stir fry the chicken over moderate to high heat for 3 minutes. add the chillies and basil, and continue to stir fry it for another minute. add thai fish sauce, stir well and serve immediately.","target":"saute garlic, ginger and peppers in canola and sesame oils in a large wok or skillet for about 1 minute. increase heat to high and add chicken. stir-fry until chicken is browned, about 5 minutes. stir in soy sauce, water and brown sugar. reduce heat to medium and cook for 5 more minutes or until chicken is completely cooked through. add in basil and scallions. serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken. cut the meat into 1cm (1\/2 in) cubes. heat oil in a wok\/ saucepan. stir fry the chicken over moderate to high heat for 3 minutes. add the chillies and basil, and continue to stir fry it for another minute. add thai fish sauce, stir well and serve immediately.","target":"in an oven-safe dutch oven or large saucepan, fry the bacon until crisp. remove with slotted spoon to paper towels to drain. over medium heat, brown chicken pieces in the bacon drippings, turning to brown all sides. remove to a platter as chicken browns. add onions to the pan and cook until tender, about 4 to 5 minutes. drain off excess fat. sprinkle on the flour, marjoram, pepper, thyme, salt, sugar, and garlic. stir in beer. cook over medium-high heat, stirring constantly, until thickened and bubbly. stir in vinegar. add chicken back to pot. sprinkle with bacon. if necessary, transfer to a large baking dish. cover and bake at 350° for 55 to 65 minutes, or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken. cut the meat into 1cm (1\/2 in) cubes. heat oil in a wok\/ saucepan. stir fry the chicken over moderate to high heat for 3 minutes. add the chillies and basil, and continue to stir fry it for another minute. add thai fish sauce, stir well and serve immediately.","target":"preheat oven to 400 degrees f. in small bowl, combine bread crumbs, 2 teaspoons of the fresh basil or 1\/2 teaspoon of the dried basil, paprika, and pepper. drizzle with melted butter, toss gently to combine. arrange chicken in 2 quart rectangular baking dish. sprinkle chicken with crumb mixture; press gently onto chicken to coat. bake for 20-25 minutes or until chicken is no longer pink.(170 f). meanwhile, for sauce: in small saucepan, combine the milk, flour, bouilon granules, and remaining dried herb (if using). cook and stir over medium heat until thickened and bubbly. cook and stir for 1 minute more. stir in the remaining fresh herb (if using). serve chicken with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken. cut the meat into 1cm (1\/2 in) cubes. heat oil in a wok\/ saucepan. stir fry the chicken over moderate to high heat for 3 minutes. add the chillies and basil, and continue to stir fry it for another minute. add thai fish sauce, stir well and serve immediately.","target":"in a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. in a large nonstick frying pan or a wok, heat the oil over moderately high heat. add the onion and cook, stirring, for 2 minutes. stir in the chiles and garlic; cook, stirring, 30 seconds longer. remove the chicken from the marinade with a slotted spoon and add it to the hot pan. cook until almost done, stirring, about 3 minutes. add the marinade and cook 30 seconds longer. remove from the heat and stir in 1 cup of the basil. serve topped with the remaining 1\/2 cup basil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"preheat oven to 350f degrees. lightly oil a glass baking dish large enough to hold chicken breasts in a single layer. place chicken breasts in the dish. combine remaining ingredients and pour over chicken. bake for 20 minutes or until chicken is cooked through. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"toss chicken pieces in flour, salt, pepper and chili flakes. heat 2 1\/2 t oil in dutch oven or large skillet. brown chicken well. add red pepper, onion, apple, curry. add oil if needed. reduce heat; cook, stirring frequently, until onion is soft and transparent. combine stock and tomato paste and add to chicken. add raisins; simmer, stirring occasionally,until chicken is cooked and sauce thick, about 25 minutes. can be served with chutney, chopped peanuts or almonds, scallions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"mix together first 6 ingredients in a large bowl with a lid. add chicken and cover. place in fridge to marinate at least 3 hours- preferably over night. in a large, deep frying pan or electric skillet, heat cooking oil on medium. add mustard seeds and cook until they pop (you may want to cover the pan during this). add tumeric, garam masala, medium onion, tomato and tomato paste. simmer 15 minutes, stirring occasionally. add the chicken and sour cream mixture. simmer on medium for 15 minutes. add 1 cup water and salt. when mixture comes to a boil, cover and simmer on low for about 45 minutes. serve chicken with the lovely gravy it is in over basmati rice and poori if available."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"heat the oil in the frying pan over medium heat. add the curry base and simmer for 2 minutes, so that it is dissolved and foaming. stir in the can of the coconut milk. cook over medium heat for 4 minutes, stirring occasionally. add the sliced chicken. simmer for 4 minutes. stir in the sugar and fish sauce. simmer until the chicken is cooked, about 3 minutes more. season to taste with more sugar or seasoning sauce as desired. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"boil potatoes until half cooked. when they are cooked, drain water, and heat the pan with 3 tablespoons oil and fry the potatoes for about 5 minutes; set aside. marinate chicken well with salt and pepper. while marinate chicken, heat pan and fry onion until soft. add salt and curry powder and stir them well. add the chicken in and stir, then add coconut milk and stir well. add potatoes. simmer for about 15 minutes or so, make sure chicken and potatoes are cooked. taste it and add more salt and pepper or curry powder if you need. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"in a dutch oven heat the oil. add the onion and cook until nicely browned around the edges, about 7 minutes. add garlic and ginger and cook for 1 minute. add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. add salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened. add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes. add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. add the cinnamon and cloves and simmer another minute. remove the chicken from the heat and garnish with the cilantro. serve with steamed basmati rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"prepare a marinade by combining lemon juice, curry, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan. cut chicken into 1-inch strips and place in the marinade for 20 minutes, turning at least once. in a heavy skillet or dutch oven, heat oil and sauté onions for 2 to 3 minutes. add potatoes and carrots and brown them slightly, stirring constantly for about 4 minutes. add tomato sauce, chicken and marinade. simmer for 45 minutes to 1 hour, stirring frequently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"heat pan then add oil. saute onion and ginger then add fish sauce. add chicken, potatoes, coconut milk and water. cook for 15 min or until chicken is tender. if there's no fish sauce add salt and pepper. add in red bell pepper and green chili simmer for 3-5 minute. allow sauce to thicken. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"in large skillet, heat oil over medium-high heat. brown all spices, onion and green pepper in oil. add chicken to spice\/oil mixture. lightly brown chicken. add chicken broth cover pan for approximately 20 minutes (or until broth is absorbed). serve warm with flour tortillas or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"saute chicken pieces in butter until golden brown. remove chicken and set aside. in same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly. place chicken parts in sauce. add hot water and heavy cream. simmer until chicken is tender and sauce is reduced to about half the original amount. serve over white rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"for dressing: combine dressing ingredients, whisk until blended, set aside. for salad: combine all ingredients in bowl, set aside. for chicken mixture: heat skillet over medium-high heat, spray with non-stick cooking spray. add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown. stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat. add cilantro and 1\/4 cup of the dressing, toss to coat. to serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately. (chicken mixture may also be served over rice instead of as a salad.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"saute onion in butter with curry powder. blend in flour and other seasonings. cook on low until smooth. stir in broth and milk slowly with whisk to make sure to get all the lumps out. bring to boil. boil for one minute or until thickened while stirring. stir in chicken and lemon juice. serve over rice. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"heat oil and butter in a large, deep, lidded frying pan. stir in the onions, cover and cook gently for 8-10 minutes or until soft. stir in the curry powder and cook for a further 2 minutes. arrange the chicken breasts on top, sprinkle with a little salt and cover. cook over a low heat for 20-25 minutes, turning chicken occasionally. pour in the brandy and bubble for 5 minutes. add the cream and heat through. serve with rice or new potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"mix together first 5 ingredients. saute onion and apple in butter until tender. blend in flour mixture. slowly stir in broth and milk. cook, stirring often until thick. remove from heat. meanwhile, cut chicken into bite sized pieces and cook. in another skillet melt 2 tbsp butter and saute mushrooms. add mushrooms, lemon juice and chicken to curry sauce. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"fry the onions in olive oil until browned. add the cinnamon and the bay leaf. continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. continue stirring for 2 minutes. mixture will become much like a paste. add chicken pieces and tomato. add enough water to just cover the chicken. simmer until chicken is done, about 20 minutes. just before serving, add the lemon juice and the cayenne pepper. simmer for 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"place chopped onions into a pan. add in the 2 tbls of oil and cook on medium high heat until onions are transparent. once onions are transparent put in either diced chicken or beef and cook for 6 minutes. mix in the coconut milk and water with the onions and chicken. add the spices and veggies to the milk mixture. simmer for at least 20-30 minutes. stirring occasionally. server over steamed basmati rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"put the oil in a pan on the fire and after heat oil add onion, garlic, chicken, carrot and peas and raisins with pineapple water and move well on middle fire sprinkle flour and curry on articles in the pot and stir well and add the sauce and finally yogurt and chopped pineapple. leave recipe on medium heat for 20 minutes and then eaten with a bowl of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"chop chicken into bite sized pieces or bigger. fry onion in butter and curry powder. add flour mixed with water,pineapple,lemon juice and ginger powder. add chicken and simmer for 30 minutes. serve over rice or penne pasta. i like to add some green or red pepper to the onions and fry together."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"heat olive oil in a large, heavy skillet over medium heat. stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear. reduce skillet heat to low. stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. mix in lemon juice just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.","target":"melt half the butter in a heavy skillet or dutch oven. brown chicken in batches, adding remaining butter as necessary. remove and set aside. add onions and garlic and cook for 5 minutes. return chicken to pan. stir in salt, ginger, chili powder, tomatoes and broth. cover and cook 15 minutes. stir in cashews and coconut. cover and cook over low heat until chicken is tender, about 10 minutes. slowly stir cornstarch and cream together. stir cornstarch mixture into pan. bring to a boil, stirring constantly. reduce heat to low and simmer 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"mix first 5 ingredients in a large bowl. add chicken and turn to coat. cover and refrigerate, turning occasionally for at least 2 hours or up to 12. heat oven to 375° and line baking sheet with heavy duty foil. add chicken in a single layer. bake, turning chicken once for 1 1\/4 hours or until chicken turns crispy. note: after baking these can be cooled and refrigerated, covered for up to 24 hours. reheat in covered baking dish in a 400° oven for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"place butter in a jelly roll pan; heat in a 400* oven until melted. stir ketchup and garlic together; brush over wings. coat with bread crumbs; arrange in jelly roll pan, turning to coat both sides wtih melted butter. bake at 4008 for 30 minutes. while baking, drain pineapple juice, place pineapple chunks to the side and reserve juice. add enough water to juice to equal 3\/4 cup liquid; pour into a small mixing bowl. whisk in remaining ingredients, pour over wings. continue baking until juices run clear when chicken is pierced with a fork.about 20-30 additional minutes. place pineapple around wings.baking until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"the dipping sauce: in medium bowl combine all ingredients; cover and refrigerate until needed. in large bowl, mix all ingredients for the wings, except chicken wings and cilantro to make marinade. add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour. prepare yogurt chutney dipping sauce (recipe follows). preheat oven to 360°f drain chicken wings; place in single layer on jelly roll pan. bake 25 minutes until golden brown. arrange on platter surrounding a bowl of yogurt chutney dipping sauce. garnish with cilantro sprigs and serve. to make the dipping sauce: in medium bowl combine all ingredients; cover and refrigerate until needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"wash chicken wings and pat dry. in a bowl, combine the bread crumbs and parmesan cheese. in another bowl, melt butter in microwave. dip chicken wings first in melted butter, then in crumb mixture. arrange chicken wings in single layer in lightly oiled baking dish. bake at 350 degrees for about 30 minutes or until lightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"mix first 4 ingredients until well blended (remember the blue cheese dressing is completely optional. it depends on your taste buds!). add chicken and stir. top with cheddar cheese and place in oven ready dish and bake at 350f for 1\/2 hour. serve with corn chips and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"preheat the oven to 350ºf. in a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. mix in the ranch dressing, chicken and cheddar cheese. spread into a 9x13 inch baking dish. bake for 30 minutes in the oven. if oil collects on the top, dab it off using a paper towel. serve with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"set grill to high heat. season the wings lightly with seasoned salt. cook the wings 8-10 minutes on each side (cooking time will take slightly longer for larger pieces). melt the butter in a saucepan and mix in hot sauce, cayenne pepper, garlic powder and black pepper. place the wings in a large plastic container with a lid. pour the sauce over the cooked wings and toss using hands fitted with rubber gloves or seal and shake the container to coat the wings with the sauce. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"cut chicken wings into three sections; discard tip (or save for stock). in a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt. place cream in a shallow bowl. dip chicken wings in cream, then place in the bag and shake to coat evenly. pour melted butter into a 13 x 9 baking dish; add chicken, turning to coat. bake uncovered at 375 degrees for 40-45 minutes or until juices run clear, turning every 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!","target":"preheat oven to 350°f. start boiling chicken in med. saucepan. in a medium bowl stir together cream cheese, blue cheese and cheddar cheese. dice up cooked chicken and add to mixture. spread into a 13x9 inch baking dish, spread extra shredded cheese on top (opt.). back for 30 minutes, serve with tortilla chips, french bread or crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place heads of garlic in a small shallow baking pan. pour the chicken broth over the garlic. sprinkle with the thyme and rosemary, and season with the s and p. cover tightly with foil and bake at 400f for 1 hour. cool until they can be handled safely, and squeeze the garlic out of the 'paper' husk. serve hot or cold.","target":"place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish. pour a 1\/2 cup of chicken stock over the garlic. bake in 350°f oven for 1 hour. allow buds to cool, then squeeze the garlic puree from the skins. meanwhile, melt the butter in a large skillet,stir in the dill. add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside. in a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt and pepper. bring to a boil. preheat the broiler. pour hot soup into 4 oven proof soup bowls. add croutons, sprinkle with the cheese. broil for 3 minutes or until the cheese is bubbly and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: the bell peppers should be 1 1\/2 cup diced and 2 1\/2 cup chopped into 3\/4 inch squares. bring water, rice, onion, orlive and diced bell pepper to boil. reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste. continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked add chili powder, tamari and salt to taste. simmer 5 minutes or until flavors are blended. serve.","target":"pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut tops off peppers and remove seeds and membranes; rinse and set aside. spray a skillet with nonstick spray. add chicken and cook through; remove and set aside to cool. when cooled cut into bite size pieces. cook rice according to package directions; set aside. slice mushrooms and add to skillet; cook until mushrooms begin to soften. add garlic, corn, salsa, rice and chicken; stir to combine. stuff peppers evenly with chicken\/rice mixture. set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers. cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.","target":"pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash peppers, cut tops off and remove core. drain and chop stewed tomatoes, reserving liquid. in a large mixing bowl combine ground beef, rice, onion, garlic, 1\/2 of the chopped stewed drained tomatoes, salt and pepper. stuff peppers with this mixture and sit in the crockpot standing up. trim bottoms of any especially wonky peppers though they should stand and up packed nicely. combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. check the consistency as you may not need all of the reserved tomato liquid. pour sauce over peppers. cook on low 6-8 hours or until tender. this can take less or more time as crockpots differ wildly.","target":"pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook 1 cup raw rice in 2 cups water and cajun spice for 20 minutes on stovetop. while rice is cooking, cut peppers in half lengthwise, remove seeds. place in microwave safe dish with 1\/2 cup water and steam 4-6 minutes. heat oil on medium high heat in 12 inch skillet. add onion and garlic. cook 2-3 minutes. add sausage, tomatoes and kidney beans. reduce heat and simmer for 5 minutes. when rice is finished, add to skillet and combine. remove peppers from microwave. place on plate and fill with rice mixture. spoon additional rice mixture around the peppers and serve.","target":"pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef and drain. saute onion and chopped bell peppers. combine all ingredients in skillet (except 4 large bell peppers). cook for additional 15 minutes. meanwhile, cut top off of large peppers and remove seeds. spoon meat mixture into peppers. sprinkle tops of peppers with cinnamon sugar. bake at 350 for 45 minutes.","target":"pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: split and clean out peppers (i wear gloves). mix all ing together. stuff peppers. bake at 350 or in grill until peppers are tender but not mushy. serve with a gazpach salsa or fruit salsa, or tomato salsa. seafood may be added if you wishor substitute asiago or feta for the gorgonzola.","target":"preheat oven to 350 degrees fahrenheit. place a baking sheet on the middle shelf of the oven.(this will prevent the bottom of the peppers from burning.). in a bowl, combine sausage, eggs, garlic salt and romano cheese until well blended. add chopped bread to the stuffing mixture, incorporating until all the bread is used. place peppers on a clean baking sheet and fill with the stuffing mixture. place on top of the heated baking sheet. cook for 30 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put chicken in casserole dish. put jam and ketchup in bowl. mix well with spoon. add coca cola,garlic powder,soy sauce, and onion soup mix. mix well. pour mixture over chicken. cover casserole dish. bake at 350 for 1 1\/2 hours. remove cover and bake chicken uncovered for another 1\/2 hour.","target":"place all ingredients into a frying pan. bring to a boil until it foams reduce heat and simmer uncovered 30-40 minutes turn chicken a couple of times (looks awful initially but will look like teriyaki when done) sprinkle with toasted sesame seeds if desired and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"line the pie shell with 1 cup shredded mozzarella, cover with sausage. top with remaining 1 cup shredded mozzarella. in a small bowl beat together the eggs and milk. pour over the cheese layer. sprinkle with the chives. bake 325' for approximately 40 minutes or until set. it may be necessary to prick the top layer with a fork to allow the egg to redistribute itself. cool for a few minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"open the biscuits (i used grands, but others would do) and pull each apart into two halves. press the dough into pre-sprayed muffin pans bringing up the edges to the top. the jumbo muffin size works well. mix other ingredients together and spoon into each biscuit. bake in 350 oven until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"place cooked and crumbled sausage in a pam sprayed 9x13 inch baking dish, then sprinkle onion flakes and cheese on top of sausage. in a mixing bowl, combine biscuit mix, salt, pepper, and eggs, and beat well with fork. add milk, and stir fairly smooth and pour over sausage mixture. bake uncovered for 35 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"preheat oven 400 degrees. grease 10\" round pie plate. cook sausage and onion in pan until sausage is no longer pink. add hash brown potatoes and ketchup, mix well. transfer to greased pie plate, sprinkle with cheese. in a separate bowl, whisk together milk, biscuit mix and eggs. (batter will be lumpy). pour batter over mixture. bake until batter is set, about 30 minute let stand about 5 min before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub the inside of the fondue pot with cut clove of garlic. pour in wine and lemon juice and heat gently until bubbling. reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (this stage can take a looooong time.) in a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. do not allow fondue to boil. serve with the bread.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub inside of fondue pot with garlic. discard garlic. do at stovetop-------------------. add beer to fondue pot and heat until boiling. turn down heat. coat grated cheeses with flour and add to pot. heat slowly. at the table------------------. turn on your fondue pot element. put your fondue pot into place. place one cube of bread onto the your fondue spear and dip into cheese mixture. if mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. add wine to pot and bring just to a simmer over moderate heat. stir together cornstarch and kirsch in a cup. gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). stir cornstarch mixture again and stir into fondue. bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. transfer to fondue pot set over a flame and serve with bread for dipping.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut cheese in small amounts, dust with flour, set aside. rub the inside of fondue pot with cut surface of garlic. leave remaining garlic in pot. pour in applejuice or wine. turn to medium heat, until liquid simmers. (do not boil) add cheese in small amounts to the hot liquid, stirring until cheese is melted. add pepper and nutmeg. continue heating until bubbly. adjust heat to a gentle simmer. dip bread cubes in a swirl motion. helpful hints: let bread sit out, or use day old bread, it holds up better when dipping. if cheese gets too thick, add more liquid.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. add cheese mixture by handfuls, whisking until melted and smooth after each addition. mix in more wine by tablespoonfuls to reach desired consistency. transfer to fondue pot. set fondue over candle or canned heat. serve fondue with bread.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine cheese and flour. rub bottom and sides of a 2-qt micosafe casserole with a clove of garlic. discard garlic clove. add wine, kirsh and lemon juice. microwave 6-7 mins, just until bubbles start to appear; do not boil. stir in cheese and seasonings, microwave, uncovered 2-3 mins longer until smooth, whisking every 2 mins. transfer to a fondue pot, or a round casserole dish. serve with chunks of french bread to dip in cheese mixture. note: leftover fondue makes a delicious topping for boiled or baked potatoes, cauliflower or brocolli, also any leftover sauce can be frozen; just thaw at room temp then heat.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub the inside of a fondue pot or earthenware casserole with the halved garlic; discard or leave pieces in the pot for stronger garlic flavor. pour the wine into the top of a double boiler over simmering water; heat wine to a simmer. add the cheese 1\/4 cup at a time to the double boiler, stirring after each addition until all the cheese is melted, stir in cornstarch. add tequila, cilantro and chili powder, stirring until blended. carefully pour cheese mixture into fondue pot. place pot on the table, use bread, tortillas and vegetables for dipping into cheese.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl toss together cheeses and cornstarch. rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. bring liquid just to a boil and stir in cheese mixture by handfuls. bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. transfer fondue to a fondue pot and set over a low flame. stir in scallions and serve fondue with accompaniments for dipping. (stir fondue often to keep combined.).","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in small bowl, coat the cheeses with cornstarch and set aside. rub the inside of the ceramic fondue pot with the garlic, then discard. over medium heat, add the wine and lemon juice and bring to a gentle simmer. gradually stir the cheese into the simmering liquid. melting the cheese gradually encourages a smooth fondue. once smooth, stir in cherry brandy, mustard and nutmeg. arrange an assortment of bite-sized dipping foods on a lazy susan around fondue pot and enjoy!","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat an electric griddle or very nonstick pan on medium heat. cut cheese into 2\" by 1\" retangles that are about 1\/2\" thick. spray griddle or nonstick pan with cooking spray and place the cheese rectangles, leaving a little space between them, on the giddle or non stick pan. let the cheese brown on that side, about 3 minutes, then flip to brown on the other side. serve cheese on bagel chips, crostini, or other crackers with a dap of jelly or jam on top.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub the inside of your fondue pot with the clove of garlic. heat wine with lemon juice on low heat and carefully add the cheese, stirring constantly in a figure eight motion. when the mixture is bubbling add the kirsch and the cornstarch blending them together with the mixture. cook for about 2-3 minutes and season to taste. serve with day old french bread that you have cubed, or fruit and vegetables.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub cut clove of garlic on bottom and side of fondue dish or heavy skillet. add wine, heat over low heat until bubbles rise to surface (do not let wine boil). stir in lemon juice. sprinkle flour over cheese, toss until cheese is coated. add cheese a half cup at a time to the wine, stirring constantly with a wooden spoon until all cheese is melted. stir in kirsch, add salt, pepper and nutmeg to taste. keep warm over low heat. cut bread and apples into chunks, dip in fondue and enjoy!","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub the inside of a flameproof dish with the cut garlic. pour in the wine and lemon juice and heat gently on the hob until bubbling. gradually stir in the cheeses and heat slowly, stirring, until the cheese melts and begins to cook. blend the cornflour with the kirsch. add to the cheese and continue to cook for 2-3 minutes stirring, until the mixture is thick and creamy. add pepper and nutmeg to taste. serve immediately with breadcrumbs.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the garlic clove in half and rub around inside of fondue pot with it. add wine and heat to boiling point. add grated cheeses gradually stirring continuously until cheese melts and mixes. blend the kirsh with the cornflour and then add to the cheese mixture. continue to cook until mixture thickens (3-4 minutes) stir in a figure 8 motion to prevent burning. add a sprinky of paprika and serve with crusty french bread or toast.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes. add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes. serve in fondue pot. accompaniments: cubed baguette; apple and pear wedges.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub medium pot and fondue pot with halved garlic. grate cheese, and place in large bowl. sprinkle cornstarch and pepper over the cheese, and toss together so the cornstarch evenly coats the cheese. heat wine in medium pot, over medium-high heat, until tiny bubbles rise to the surface. slowly add cheese to wine, allowing each handful to melt before adding another. serve with small pieces of bread or vegetables. double recipe for a larger crowd.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 325º. remove crusts from bread, cut into cubes. beat eggs, milk, and seasonings with beater. stir in bread cubes, cheese andon onion,and garlic. pour into ungreased baking dish . bake uncovered for 1 hour or til center is set. serve immediately.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grate or shred cheeses and mix with flour. cut bread into 1\" cubes (each cube should have crust on side). cut the garlic clove and rub the inside of the pot. place pot on stove and pour wine inches. heat wine over medium heat until it is hot but not boiling. add lemon juice and cheese mixture, stirring constantly with wooden spoon until the mixture has the appearance of a light creamy sauce. add pepper and nutmeg to taste. bring the sauce to a boil, then remove pot and place on a lighted burner on top of table.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. add cheese mixture by handfuls, whisking until melted and smooth after each addition. mix in more wine by tablespoonfuls to reach desired consistency. transfer to fondue pot. set fondue over candle or canned heat. serve fondue with bread.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put all of the ingredients into a blender.blend for a few minutes. ensure that the oats are ground until fine. you are aiming for a smooth consistency. pour this mixture into a heavy-based saucepan. bring to the boil while stirring constantly. reduce heat to low and simmer for a few minutes. continue to stir until the mixture turns thick and smooth. prepare the fondue pot (rub with garlic and or grease with some olive oil. pour in the vegan fondue and keep warm in the usual fashion for fondue. provide crusty bread and some veggies like broccoli, mushrooms, etc.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blanch the vegetables for a minute in boiling water. transfer to an ice bath for 2 minutes. drain. boil cashews for 15 minutes. process cashews, yeast, vinegar, tapioca starch, garlic powder, turmeric powder, salt and water in a blender until smooth. transfer puree into a saucepot and boil for 3-5 minutes, stirring constantly. mixture will lump at first. keep stirring unti smooth. serve \u201Cvegan cheese\u201D to a fondue pot and serve with vegetable sticks.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place potatoes, quartered at the bottom of the slow cooker. add chicken, quatered onions. in a small bowl, mix water, oregano, salt, pepper and garlic. pour over chicken and potatoes. top with olive oil. cover and cook on high for approximately 3 hours or until chicken and potatoes are cooked.","target":"grill the chicken breast until done. after that is done, melt the mozza cheese on top of the chicken. after it is melted place feta cheese on the melted cheese and place the green peppers on top. serve on a bed of greek style rice. i posted the recipe for greek rice earlier, so you can search for it!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden.","target":"preheat oven to 375 degrees. cut ham into serving size pieces; brown lightly on both sides in skillet. stir flour into fat in skillet and add soup. gradually add milk and heat to boiling; stir constantly. in 2-qt. casserole arrange layers of ham, potatoes, carrots and onion until all are used, sprinkling salt and pepper lightly on the vegetables. pour on soup and milk mixture. cover and bake 1 hour. remove cover and bake 15 minutes more; or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden.","target":"melt margarine in a large saucepan over low heat. blend in flour, salt and pepper. cook stirring constantly until thickened. remove saucepan from heat and gradually stir in milk. return to heat and cook until thickened and bubbly. fold in ham, onion, green pepper and cheese. pour over sliced potatoes. stir gently and then pour into a buttered 13 x 9 x 2 inch baking dish. cover baking dish with foil. bake at 350 degrees for 30 minutes. uncover and continue baking for 1 hour. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden.","target":"preheat oven to 350 degrees. melt butter in large pot (i use 8qt. size) over low heat. blend in flour, salt, pepper. cook until browned, stirring constantly. add milk slowly, stirring constantly, 1 minute. cook until thick and bubbling, stirring constantly. remove from heat. fold in ham, onion, green pepper, potatoes and cheese. pour into buttered 13x9x2 casserole dish. place on foil covered tray to prevent spills. bake for 30 minutes covered with foil. uncover and bake for 1 hour or until browned and bubbling. remove from heat and let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden.","target":"in a large sauce pan sauté onion in butter until tender. stir in flour, salt, and pepper gradually add milk and bring to a boil. cook and stir for two minutes or until sauce thickens. place half of the potatoes and ham in a greased 3 quart baking dish \u2013 pour half of the sauce over potatoes and repeat layers. bake uncovered at 350 for 60 to 70 minutes or until potatoes are tender and top is lightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cream the butter and sugar with a wooden spoon until light and creamy. add the eggs gradually to the creamed mixture, beating the mixture with each addition until all the egg is added. note: add the egg a little at a time and mix well to prevent it from curdling. fold in the flour with a metal spoon until the cake mixture is of a dropping consistency. add the vanilla essence, lemon juice, cinnamon powder and mashed banana. mix well. pour the cake mixture into a greased loaf tin. bake in the middle shelf of a preheated oven at 180 degree celsius\/ gas reg. 5 for 25-30 minutes . note: to save time, use an electric hand whisk for creaming the cake mixture.","target":"mix the tuna, stuffing mix, cheese, carrots, dressing, relish and water in a bowl. cover the bowl and refrigerate for 10 minutes. heat a large skillet sprayed with cooking spray on medium heat. scoop tuna mixture, using about 1\/3 cup for each cake, into skillet in batches. gently flatten cakes using a spatula. cook 3 minutes on each side or until they're golden brown on both sides."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"this recipe is pretty simple. preheat oven to 350 degrees f. prepare the mashed potatoes according to the package directions. in the same pot add cream cheese to taste (i usually add 3oz), sour cream (again to taste), plus whatever other flavor you wish to add. so far i have tried onions and garlic. it should be smooth and creamy, if it is too wet, add more potato flakes. pour mixture into a casserole dish. grate cheddar cheese and sprinkle on top of potato mix. bake in the oven for about 30 min or until the potatoes start to bubble and pull away from the sides of the dish serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"in a large saucepan or flameproof casserole, melt half the butter over moderate heat. add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes. add the chicken broth, potatoes, and water. bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes. with a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact. add the milk and the remaining butter. season the soup with salt, pepper, nutmeg, and cayenne. serve piping hot, garnished with the minced chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"make mashed potatoes according to package directions for 7-8 servings. stir garlic powder, eggs, parmesan and one cup of the mozzarella into prepared potatoes. pile mixture into a 9-inch deep dish pie plate. sprinkle top with 1\/4 cup of mozzarella and a sprinkle of paprika for color. bake at 350°f until golden on top and puffy about 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"put cauliflower and water in a microwaveable bowl. steam in the microwave for 4 minutes or until tender. in a blender blend cauliflower, cream, butter and salt and pepper until smooth. it is a little thinner than mashed potatoes but tastes like it. the amount of butter and cream may be adjusted to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"core cauliflower and cook in chicken stock for 10 mins covered. take cover off and reduce chicken stock by half. approximately 5-10 mins more. mash up cauliflower and chicken stock along with butter and garlic and onion powder. add salt and pepper to taste. i used my kitchen aid mixer with the whipping paddle on this, but you can use a regular hand mixer or just a plain old masher on it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"place the potatoes, garlic, chives, maggi cubes and parsley in a medium stockpot and add the water. place on the stove on high\/medium temp and let boil until tender. drain in a colander that doesnt have huge holes so that you dont lose the garlic and spices, make sure to reserve about 1\/2 cup of the broth. place the 1\/2 cup of broth in the pot and mash the potatoes. add milk, black pepper, salt and butter and mix well. *if you like a more dense mashed potatoes, cut down on the amount of broth you add*. you may need to adjust salt according to taste. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"preheat oven to 350 degrees. bring a large pot of slightly salted water to a boil and add potatoes. cook until tender but firm, about 13 minutes. drain potatoes, then mash with butter and milk. with a hand mixer, beat in the cream cheese and onion. in a separate bowl, beat egg with a little bit of the mashed potatoes. stir into potatoes and season with salt and pepper. spray a 2 quart casserole dish with non-stick spray then put in potatoes. bake 1 hour to 1 hour and 15 minutes, or until puffy and lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"partially peel the potatoes and then cut in half. boil potatoes in slightly salted water until cooked. drain potatoes and blend to desired consistency with a mixer or potato masher. return to a burner on low and add red pepper, garlic, milk, butter and garlic salt. mix well. add more milk if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"cut upthe potatoes into chunks put them in a pan of cold water with salt. drain the potatoes and mash with a hand masher. add the mayo,cheese,salt and pepper,garlic in the warm potatoes. add milk to moisten use more milk to mak it the way you like it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste.","target":"peel potato and cut in 1\/2 inch cubes. add potato and cauliflower florets to saucepan. cover potato and cauliflower with water and bring to a boil. reduce to a simmer and cook until tender, about 15 minutes. drain. return pot to stove to remove excess water. add buttermilk to the pan and mash\/puree until smooth. beat egg and slowly add to mixture, mixing constantly. let the mixture sit with the lid on to make sure the egg cooks. salt and pepper to taste. sprinkle chives over the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"preheat oven to 325. coat a 9-inch quiche dish or deep-dish pie plate with nonstick cooking spray; set aside. in a food processor or blender, mix corn, tomatoes, cream cheese, sour cream, garlic, chili powder and 1 cup cheese. stir in chicken by hand. spoon mixture into prepared dish. top with remaining 1 cup cheese. drizzle with olive oil. bake for 45 minutes. garnish as desired. serve with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"preheat oven to 350 degrees. in a skillet, brown ground beef; drain. add tomatoes, onion, and spices. simmer, uncovered, for 20 minutes. arrange five tortillas in the bottom of a 13 x 9 x 2 inch baking dish, tearing tortillas as needed. cover with half of the meat mixture, then half of the cheese. repeat layers, using remaining tortillas, meat mixture and cheese. sprinkle with olives. bake at 350 degrees for 30 minutes or until heated through. let stand a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"heat oil in a wide frying pan over medium heat; add the onion and garlic and cook until onion is limp. crumble in the beef and sausage and cook until browned; discard excess fat. stir in the tomatoes (break up with spoon) and their liquid, corn, chili powder, oregano, and cumin. cover and simmer for 10 minutes, then stir in the olives. spread mixture in a shallow 3 quart casserole. prepare topping and spoon over meat mixture, then sprinkle with cheese. bake, uncovered in a 350 degree oven for 45 minutes or until top is set when lightly touched. corn bread batter:. 1\/2 cup sifted flour. 1 t. baking powder. 3\/4 cup corn meal 1 beaten egg. 1 t. salt. 1\/2 soda. 1 cup buttermilk. 2 t. melted fat or salad oil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients in a bowl. ladle onto non stick pan (or oil slightly) at medium heat. form into burger size and thickness. cook for 8-10 minutes, flip and cook 5-8 minutes. use a food processor to grate potato and onion. onion will be gooy but this is ok.","target":"mix all ingredients except fat,tomato juice and flour. form into 4-5 patties -- make 'em flat! brown the patties in the drippings in a frying pan. add tomato juice and cover. simmer slowly until done about 25 minutes. remove patties and keep hot. mix flour with a bit of water and slowly stir into tomato juice. cook slowly,stir constantly until thickened. pour sauce over patties and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients in a bowl. ladle onto non stick pan (or oil slightly) at medium heat. form into burger size and thickness. cook for 8-10 minutes, flip and cook 5-8 minutes. use a food processor to grate potato and onion. onion will be gooy but this is ok.","target":"in a pan or dutch oven, layer half the ground beef, potato slices and onion slices. season with half of the pepper. repeat layer. dissolve the beef bouillon in water, pour over top of the casserole. top with tomatoes. cook over medium heat until the potatoes are nice and tender, approximately 45 to 55 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly grease a non-stick pan with oil. put tamari (soy sauce) in a bowl. in another bowl mix yeast and spices. slice tofu into 1\/4-inch slices. dip tofu in the tamari and then in the yeast mixture. fry until golden; flip and brown the other side. add a bit of oil if necessary.","target":"slice tofu into cutlets about 1\/4 inch thick. press the water from the tofu cutlets for about 15 minutes. coat cutlets in nutritional yeast. in a large skillet (cast iron works best) heat oil over medium-low heat. when oil shimmers add tofu, dropping a small amount of shoyu onto each cutlet. when the cutlets get brown on the bottom (4-5 minutes) flip and brown on the other side. serve with gravy and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice chicken or pork into 1\/2\" to 3\/4\" cubes. cut onion into 1\" squares. after removing seeds, cut green pepper into 1\" squares. heat wok over high heat on stove. add sesame oil to coat. brown chicken or pork with onions, 3 dashes garlic powder, 1-2 dashes onion powder, 1 dash ginger and 1 dash cumin. when cooked through, remove from pan and set aside. add pineapple and green pepper to pan and stir-fry approximately 2 minutes. return chicken and onion mixture to pan. pour in the entire bottle of sweet and sour. stir to coat. stir-fry 2-3 minutes until heated through. serve with white steamed rice.","target":"salt and pepper the pork chops and brown on both sides in a large skillet. using reserved liquid from mushrooms, add enough water to make 1 cup. arrange onions, green peppers and mushrooms on top of the chops. combine vinegar, soy sauce, molasses and water; pour over meat and veggies. bring to a boil; reduce heat and simmer covered for 1 hour or till meat is tender. combine cornstarch with 2 tablespoons of water. remove the pork chops. gradually stir cornstarch mixture into boiling liquid in skillet, stirring constantly. when thickened, serve over pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice chicken or pork into 1\/2\" to 3\/4\" cubes. cut onion into 1\" squares. after removing seeds, cut green pepper into 1\" squares. heat wok over high heat on stove. add sesame oil to coat. brown chicken or pork with onions, 3 dashes garlic powder, 1-2 dashes onion powder, 1 dash ginger and 1 dash cumin. when cooked through, remove from pan and set aside. add pineapple and green pepper to pan and stir-fry approximately 2 minutes. return chicken and onion mixture to pan. pour in the entire bottle of sweet and sour. stir to coat. stir-fry 2-3 minutes until heated through. serve with white steamed rice.","target":"mix brown sugar and cornstarch in 2 quart microwave safe casserole. blend in pineapple juice, teriyaki sauce, vinegar and catsup. stir in chicken and green peppers. cover and microwave on high (100%) 5 minutes. stir in pineapple chunks. cover and microwave at medium (50%) until chicken is cooked and sauce is thickened, 12 to 15 minutes, stirring once. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice chicken or pork into 1\/2\" to 3\/4\" cubes. cut onion into 1\" squares. after removing seeds, cut green pepper into 1\" squares. heat wok over high heat on stove. add sesame oil to coat. brown chicken or pork with onions, 3 dashes garlic powder, 1-2 dashes onion powder, 1 dash ginger and 1 dash cumin. when cooked through, remove from pan and set aside. add pineapple and green pepper to pan and stir-fry approximately 2 minutes. return chicken and onion mixture to pan. pour in the entire bottle of sweet and sour. stir to coat. stir-fry 2-3 minutes until heated through. serve with white steamed rice.","target":"scald the cut up chicken wings with boiling water. beat eggs with the milk and oil. dip wings in flour and coat with the egg mixture and then dip in seasoned bread crumbs. deep fry about 370°f until chicken wings are brown. mix the sauce ingredients. on a 13 x 9 inch baking pan place the chicken in single layer and pour the sauce over the wings. bake for 1 hour at 325°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice chicken or pork into 1\/2\" to 3\/4\" cubes. cut onion into 1\" squares. after removing seeds, cut green pepper into 1\" squares. heat wok over high heat on stove. add sesame oil to coat. brown chicken or pork with onions, 3 dashes garlic powder, 1-2 dashes onion powder, 1 dash ginger and 1 dash cumin. when cooked through, remove from pan and set aside. add pineapple and green pepper to pan and stir-fry approximately 2 minutes. return chicken and onion mixture to pan. pour in the entire bottle of sweet and sour. stir to coat. stir-fry 2-3 minutes until heated through. serve with white steamed rice.","target":"in a non-stick frying pan gently fry the onion, bacon and garlic for 5 minutes. add the sugar and the chicken and fry gently for another 5 minutes, turning frequently. add the bay leaves, vinegar and stock and bring to the boil. reduce the heat, cover and leave to simmer gently for about 35 minutes or until the chicken is tender. remove the chicken pieces and keep warm. stir the sultanas, chocolate and pine nuts into the sauce and cook for another 5 minutes. arrange the chicken on serving plates and spoon the sauce over."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken in a shallow pan -- set aside. combine remaining ingredients in a jar -- cover and shake to blend. pour over chicken, cover. refrigerate several hours or overnight -- turning occasionally. grill chicken over hot coals 15-20 minutes, turning frequently until juices run clear -- basting often with marinade.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together the lemon rind, salt, dry mustard, oregano and worchestshire sauce in a small bowl. gradually stir in lemon juice.stir in oil and add onions -- pour over chicken in large bowl or baking dish. marinate in the refrigerator for at least 2 hours. remove chicken from the marinade and place skin side down on grill 3-6 \" from charcoal briquets that have reached the light gray ash stage. cook until tender, turning and basting occasionally with marinade.about 45 minutes to one hour and 15 minutes.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in small saucepan on medium heat. add onion. cook 5 minutes, or until onions are soft. add ketchup, lemon juice, sugar, mustard, worcestershire sauce, salt and pepper. simmer 20 minutes, stirring occasionally. heat grill while sauce is simmering. rinse chicken. pat dry. place on grill on medium heat. baste with sauce immediately. turn after 5 minutes. baste again. grill 3 to 5 minutes, or until chicken is no longer pink in center.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse and pat chicken dry with paper towels. in a saucepan, combine remaining ingredients. heat thoroughly. sprinkle chicken with a bit of salt and pepper and place in a shallow casserole dish. pour heated sauce over chicken. cover and bake at 350°f for 1 1\/2 to 2 hours, basting occasionally.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the grill for high heat. lightly oil the grill grate. place chicken on the grill, and cook 6 minutes per side, or until juices run clear. remove from heat, cool, and slice. in a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. top with the grilled chicken slices and french fried onions. in a small bowl, mix the ranch dressing and barbeque sauce. serve on the side as a dipping sauce, or toss with the salad to coat.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: chop chicken breasts into approximately 1\/4 inch dice. add onion, celery and jalapeno (if desired) and combine. combine remaining ingredients and pour over chicken mixture. refrigerate. this is good served on hard rolls and topped with tomato and shredded lettuce.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan, saute garlic in oil for 1 minute. add the chili sauce, brown sugar, 1 teaspoon seasoning blend and 1\/4 teaspoon cayenne. bring to a boil; cook and stir for 1 minute. remove from the heat; set aside. prepare grill for indirect heat. coat grill rack with nonstick cooking spray before starting the grill. combine the mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. grill, covered, over indirect medium-hot heat for 3 minutes. turn and baste with chili sauce mixture. grill 6-8 minutes longer or until juices run clear, basting occasionally.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan, combine all ingredients except chicken and bring to a boil over high heat. remove from heat. set aside and refrigerate some of the sauce. place chicken pieces in a shallow glass dish and pour remaining sauce over the chicken. cover and marinate, refrigerated, overnight. the next day, grill chicken over hot coals or on gas grill. brush frequently on each side with the sauce. grill approximately 6 minutes\/side or until done as desired. use reserved sauce to pour over chicken before serving.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper. place chicken in large zip lock bag and pour marinade over chicken. chill 4 to 6 hrs, turning bag occasionally to coat evenly. remove chicken pieces and reserve marinade. place chicken, bone side down over medium-hot coals (or heat). brush chicken with marinade frequently. grill for about 25 minutes. turn chicken over and grill 15 to 20 mins more, continuing to apply marinade. garnish with lime slices and parsley.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place cilantro, jalapeño peppers, garlic, fish sauce, curry paste, hot chili paste and lemon peel in blender or food processor; blend to form coarse paste. work fingers between skin and meat on breast and thigh pieces. rub seasoning paste under skin and on all sides of each chicken piece. good idea to wear gloves for this part. place chicken in large resealable food storage bag or covered container; marinate in refrigerator minimum 4 hours or overnight. prepare grill for direct cooking. grill chicken over medium heat, skin side down, 10 minutes. turn chicken and grill 20 to 30 minutes more or until cooked through (170°f for breast meat). thighs and legs may require 10 to 15 minutes more cooking time than breasts.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash chicken and pat dry with paper towels. brush with olive oil and set aside. combine next ten (10) ingredients in a small, heavy-bottomed saucepan; simmer on back of grill for 10 to 15 minutes. meanwhile, sprinkle all sides of the chicken pieces with meat tenderizer and pierce deeply with a fork. (do not use salt) grill chicken 4 to 5 inches from moderately-hot coals for 45 to 60 minutes; turning occasionally and basting frequently with the prepared sauce. to cook indoors: broil chicken 4 to 5 inches from heat for about 40 minutes; turning occasionally and basting frequently with sauce. round out the meal with steamed fresh vegetables and fluffy white rice.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray skillet with cooking spray and brown chicken. transfer chicken to a greased 11x7 baking dish and top with onion. combine chili sauce, tomato sauce, worcestershire sauce and oregano; pour over chicken. sprinkle with pepper. bake, uncovered, at 350 degrees fahrenheit for 45 minutes or until meat juices run clear.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat broiler. to prepare sauce: in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. mix well. bring to a boil over medium-low heat. cook, stirring frequently until thickened, about 5 minutes. remove from heat. stir in pepper. brush top of chicken pieces lightly with sauce. place chicken sauce side down, on a foil-lined broiler pan or grill rack. brush other sides lightly with sauce. broil or grill 3-inches from heat, basting with remaining sauce and turning until no longer pink in the center about 6-7 minutes per side. let chicken stand for 5 minutes before serving.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flour mixture: combine all ingredients in a paper or plastic bag. coat chicken pieces one at a time in bag. lightly oil a cookie sheet with olive oil. spread flour-coated chicken pieces evenly on sheet. combine the sauce ingredients. using a brush, coat the chicken pieces with sauce. preheat oven to 350°f bake small pieces like legs for 60 minutes. larger pieces like breasts may take up to 90 minutes. every 30 minutes, turn the pieces over and coat with bbq sauce. give a final coat just before serving.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in small saucepan over medium heat. add onion. cook 5 minutes, or until soft. add ketchup, lemon juice, sugar, mustard, worcestershire sauce, grill seasoning and chili powder. simmer 20 minutes, stirring occasionally. heat grill or broiler while sauce is simmering. seson chicken generously with salt and pepper. place on grill on medium heat or about 8-inches from broiler. baste with sauce after about 15 minutes. turn chicken. baste again after 10 minutes. cook 5 minutes longer or until chicken reaches an internal temperature of 165ºf and juices run clear, turning and basting as needed.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan, combine the cola, tomato paste, onion, vinegar, worcestershire sauce, and salt. bring to a boil. reduce heat; simmer, uncovered, for 15 minutes. set aside 1\/2 cup for basting; cover and refrigerate. carefully loosen the skin of the chicken; brush remaining sauce under skin. cover and refrigerate for 30 minutes. coat grill rack with nonstick cooking spray before starting the grill. place chicken on grill rack. grill, uncovered, over indirect medium heat for 20 minutes. turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce.","target":"combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"set oven to 325 degrees. saute onions in drippings. beat sour cream and eggs in mixing bowl. add salt, pepper and chives. mix in onions. pour into pie shell. sprinkle caraway seed on top. bake for 35 minutes, or until done. top with bacon. let stand 10 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"bake pie shell according to package directions. melt butter and saute onions until tender and golden. fry bacon until crisp. drain and crumble when cooled. beat eggs until light. add flour, milk, sour cream, and salt and pepperand whisk until creamy. place onions in the base of baked pie shell. sprinkle with crumbled bacon. pour egg mixture on top. slice tomato in eighths and place on top of pie. bake at 425 degrees for 20 minutes. reduce heat to 325 degrees and bake and additional 20 minutes. insert toothpick in center and it should come out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"cook wings in water (to cover) to make broth. sprinkle chicken wings with garlic salt. let stand one hour. roll in corn starch, then in beaten egg. fry in one inch of peanut oil until brown and crisp. put in single layer in flat pan. make sauce with rest of ingredients, including broth. cook until sugar melts, then pour over chicken wings. bake at 325 for one hour. baste and uncover during last 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"salt and pepper the pork chops and brown on both sides in a large skillet. using reserved liquid from mushrooms, add enough water to make 1 cup. arrange onions, green peppers and mushrooms on top of the chops. combine vinegar, soy sauce, molasses and water; pour over meat and veggies. bring to a boil; reduce heat and simmer covered for 1 hour or till meat is tender. combine cornstarch with 2 tablespoons of water. remove the pork chops. gradually stir cornstarch mixture into boiling liquid in skillet, stirring constantly. when thickened, serve over pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"mix brown sugar and cornstarch in 2 quart microwave safe casserole. blend in pineapple juice, teriyaki sauce, vinegar and catsup. stir in chicken and green peppers. cover and microwave on high (100%) 5 minutes. stir in pineapple chunks. cover and microwave at medium (50%) until chicken is cooked and sauce is thickened, 12 to 15 minutes, stirring once. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"mix flour, salt, and sherry with beaten egg. dip halibut strips into batter. deep fry in hot oil until golden brown; set aside. mix juice from pineapple, vinegar, sugar, soy sauce, cornstarch and water; bring to a boil. add pineapple chunks and chinese pickle. cook 2 minutes more. pour sauce over deep fried fish. garnish with green pepper strips fried in 2 tblsp. oil. serve hot as part of a chinese meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes.","target":"grease a large black iron skillet and place in a 350 degree oven for at least 15 minutes. saute onion with ground beef and jalapeno pepper. set aside. in a large bowl, mix corn meal, baking soda, salt, oil, milk, eggs, and corn. pour half of corn meal mixture into heated skillet. layer beef mixture and cheddar cheese. then pour remaining corn meal mixture on top. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes.","target":"saute onion and jalapeno in the butter till tender. mix dry ingredients. mix wet ingredients with dry. fold in sauteed onions, jalapenos and cheese and mix well. spray nonstick muffin pan with pam and divide into 6-8 muffins. bake at 350 about 15 minutes till golden brown. add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.","target":"shake together oil, vinegar, lemon juice, salt and pepper. pour over very thinly sliced mushrooms. toss lightly until mushrooms are thoroughly coated. cover and refrigerate at least 1 to 2 hours, or overnight if preferred. to serve, place drained mushrooms on lettuce, endive, or watercress. garnish with green onion, chives, or anchovies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.","target":"slice the mushrooms into a deep bowl. chop the onion finely. combine butter or margarine and onion with the rest of the ingredients (except mushrooms) to make a sauce. pour the sauce over the sliced mushrooms and mix lightly. cover and microwave the mixture for 7-10 minutes on 100% power, or until the sauce has thickened and the mushroom slices are cooked but still firm. stir at 2 minute intervals. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.","target":"make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using. make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours. arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates. spoon some dressing over each salad; serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.","target":"in jar with tightly fitting lid combine oil, vinegar, lemon juice, chives, salt, tabasco sauce and garlic; shake well. in large bowl combine lettuce, spinach, mushrooms and olives. add 3\/4 cup dressing and toss lightly to mix well. refrigerate remaining dressing in jar for later use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.","target":"arrange first four ingredients in a shallow glass pan. combine salad dressing ingredients in a jar with a lid; shake very well and pour over vegetables. cover and refrigerate for an hour. drain dressing into salad cruet. toss vegetables and arrange on chilled plates lined with mixed salad greens. serve with extra dressing to pass."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the noodles drain and set aside. in a frypan saute the garlic,mushrooms and onions until just soft. mix all the ingredients (except cheese and bread crumbs). gently mix in the noodles. put in buttered oven proof dish. bake at 350f degrees for 40 minutes. sprinkle cheese and crumbs on top and return to oven until the cheese is bubbly.","target":"if using sea scallops cut them in half. measure 1\/4 cup of crused crackers and set aside. sprinkle remaining crumbs evenly over the bottom of a 2 1\/2 quart casserole. cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes. arrange over the top of the crumbs. place asparagus over the top of the scallops. layer egg slices over the top of the asparagus. pour soup over the casserole. sprinkle rest of crumbs and then cheese over the top. pour melted butter over the top. bake uncovered in a 350 degree oven for 35 minutes. note: casserole can be made ahead, make sure to cool the cooked scallops before assembling. refrigerate until ready to bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oil to 400 degrees. mix the dry ingredients. toss in the shucked corn. using a fork, stir in the egg. a little bit at a time, mix in the liquid until the dough forms a ball. let sit for 10 min, then check to see if it needs a bit more liquid. you are aiming for a very stiff, but not at all dry, dough. shape into balls, and drop a few at a time into the oil. fry until golden brown.","target":"preheat oven to 375. spray a large baking sheet w\/pam. combine dry ingredients in a bowl or plastic bag. dip chicken into beaten egg, then into dry ingredients and place on baking sheet. drizzle with melted butter and bake for about 20 minutes or until done, turning about 1\/2 way thru."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast.","target":"place 2 cups cream in a pot to warm. add nutmeg. butter a gratin or casserole dish. layer sliced potatoes and cheese in casserole. salt and pepper each layer and finish with cheese on top. pour warm cream over top and place casserole on a baking sheet to protect oven from possible over bubbling. bake 30-35 minutes in 350 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast.","target":"scrub potatoes throughly, and rub outside with vegetable oil; bake at 375f for 1 hour or until tender. let cool to touch. slice skin away from the top of each potato. carefully scoop out inside pulp, leaving the shells intact. combine pulp, sugar, milk, orange juice, and salt; beat until smooth. stir in orange zest and 1\/2 cup coconut. spoon potato mixture into shells; sprinkle with remaining coconut. bake at 350f for 20 minutes or until throughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast.","target":"melt butter in a large skillet over medium-low heat. while butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt. add sliced potatoes to melted butter and turn to coat. sprinkle sugar mixture over potatoes, stir to coat. cover skillet, reduce heat to low. stirring occasionally, cook for 30-35 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast.","target":"preheat the oven to 350°f rub the potatoes all over with the olive oil, season with salt and arrange on a baking tray. place on the top shelf of the oven and bake for 45-50 minutes, until the flesh is soft. remove from the oven and leave to cool slightly. when cool enough to handle, use a teaspoon to scrape out the flesh into a bowl, taking care not to break the skin. return the empty skins to the baking tray and set aside. add all the remaining ingredients to the potato flesh and mix well. spoon the mixture back into the potato skins, season with salt and black pepper and sprinkle over a little extra cajun seasoning. return to the oven for 20-25 minutes, until golden-brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast.","target":"preheat oven to 250f degrees and brush goat with the half of the oil and season with cumin, coriander and pepper. cook for 4 hours at 250f degrees. cook sweet potatoes on medium high for until tender. drain and add margarine and milk and mash. season with salt and pepper. heat half the oil in a frying pan over medium heat and add onion, zucchini and squash and saute 5-7 minutes. add tomato, increase the heat to high and cook for 3 minutes , the tomatoes should start to collapse. stand for 5 minutes and serve with sweet potato and onion mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes. pan fry in 2 tbsp of oil add the marinated steak cook slow until done. when steak are cooked remove them from the pan onto a serving dish. dissolve the flour with water. add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute. pile on the of steaks serve hot with plain rice.","target":"make a few cuts into the edge of the fat on each steak-it stops the meat curling up as it cooks. place the meat in a shallow, on metallic dish. mix together the remaining ingredients, stirring until the sugar dissolves. pour mixture over steaks, cover and marinate for at least 2 hours. barbecue meat until cooked to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray large heavy frypan with veggie spray. heat and add olive oil. add chicken legs and brown, set aside. add to frypan, shallots, all peppers, and garlic cloves, stir and cook until lightly browned. add vinegar, oyster sauce and chilli sauce. bring to boil, add chicken legs, reduce heat, simmer for 5 minutes. season with salt and pepper. add yellow beans and simmer for 8 to 10 minutes or until the chicken juices run clear. serve hot, alone or with brown rice.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in bowl mix oil, lemon pepper, garlic, and greek seasoning. cut potatoes into wedges. place in 9\" x 11\" dish along with other veggies. add half of lemon juice mixture and toss to coat. place chicken on top and brush with remaining lemon juice mix. bake for 1 hour or until juices run clear basting after 30 minutes.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in hot oil in dutch oven for 5 min. add garlic for last minute. stir in tomatoes stock tomato paste chickpeas oregano salt and pepper. bring to a boil reduce heat to low and simmer for 15 min. stirring occasionally. stir in spinach and parsley, cook 5 min. serve topped with feta cheese.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet over medium heat, add oil and let it heat up a bit. add in onion and garlic; stir\/saute for 5 minutes or until tender. add in rice and cook\/stir 1 minute longer. add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine. transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray. add in chicken and broth; stir to combine. cover and bake in a 350° oven for about 1 hour or until the liquid is absorbed. sprinkle with feta cheese and olives. let rest 5-10 minutes before serving.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375°. heat olive oil in a large dutch oven over medium heat. add the onion, and sauté for 3 minutes. add the thyme, pepper, and garlic and sauté 1 minute. increase heat to medium-high. add potatoes and sauté an additional 8 minutes or until potato begins to brown. stir in green beans, water, olive, and tomatoes. remove vegetable mixture from heat. nestle chicken thighs into potato mixture. top with feta cheese. cover and bake at 375° for 45 minutes.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash and pat dry chicken pieces. in a mixing bowl, put everything but the rice and chicken. mix well. spray pam in a 9 x 13 baking pan. pour rice evenly in bottom of pan. place chicken pieces over rice. pour the mixture from the mixing bowl over chicken. cover very tightly with aluminum foil. bake @ 325 for 2- 1\/2 to 3 hours. do not peek! that's how it cooks so moist and tender, from moisture in the pan, you don't want any steam to escape. sit back and enjoy the aroma!","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients in a large bowl, and place to onenside. pierce the meat (chicken)and place in the marinade. the holes are so that it can soak up the marinade. the hole also allow heat to escape without loss of moisture. leave the chicken to marinade for 2 hours. place the chicken under a grill and grill on either side for 6 minutes or until cooked. whilst grilling baste with the marinade.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place potatoes, quartered at the bottom of the slow cooker. add chicken, quatered onions. in a small bowl, mix water, oregano, salt, pepper and garlic. pour over chicken and potatoes. top with olive oil. cover and cook on high for approximately 3 hours or until chicken and potatoes are cooked.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a pan over medium heat and cook the onion gently until softened (about 5 minutes), add the garlic and cook a couple of minutes more. season the chicken with salt and pepper and add to the onions, cook until chicken has changed colour and is a little browned. add the tomatoes along with their juices, the star anise pieces, oregano, ouzo and stock. bring to the boil, reduce to a simmer and cook uncovered about 20 minutes. add the pitted olives and cook a further 5-10 minutes or until the chicken is cooked through. serve over rice, cous cous or noodles with the feta sprinkled over the top.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. set aside. season cutlets with salt and pepper to taste. heat a grill pan, grill, or broiler. coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side. transfer cooked chicken to a warm plate and cover with foil to keep warm. to serve, top each chicken cutlet with tomato mixture.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350, spray one or two glass baking dishes. lay raw chicken into dishes so that no pieces touch sides or overlap. in a bowl mix wet ingredients and dried garlic. pour the sauce over the chicken so that the tops are a little above the liquid. sprinkle celery salt on tops. cover securely with aluminum foil and poke one tiny hole in the middle to vent steam. bake for 30 minutes covered. uncover and turn oven temperature to 200, bake for about 20 minutes. serve or cool and store in sauce (chopped or shredded meat covered in the sauce will become more flavorful in a day or two). if you want to make the sauce into gravy see red gravy.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and cut spinach and wash to get all the grit and dirt out. boil the spinach withgreen chilies and very little water.when spinach cook then blend it into puree. in a pan add meat, spices, garlic, ginger, and cook with water. when meat becomes tender and water evaporates, add oil and cook till oil separates.then add spinach and cook for next 10 minutes. now enjoy with rice.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken in crock pot with potatoes. add seasoning. pour gravy over, reserving 1\/4 of the jar. cook on medium heat for 3-4 hours till chicken is done and potatoes are soft. when almost ready, pour remaining gravy in pot for thickness. serve over rice or pasta.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. rinse and pat dry chicken thighs. heavily coat chicken on all sides with cavender's greek seasoning. cook covered for 1 hour stirring occasionally. drain fat and add tomato sauce. reduce heat to 300 degrees and cook covered an additional 1 - 1 1\/2 hours.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat olive oil, garlic, chili garlic sauce, vinegar, fennel, and cumin. once warm, add the chicken. cook until it is almost cooked through. add the bell pepper and onion. cook until the onion is starting to get soft. add the squash and olives and cook until the onion is clear. add the feta cheese. mix well. add oregano and nutmeg. mix well. serve with steamed vegetables. i like to steam mine with a little balsamic vinegar and garlic chili sauce added.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine oil, lemon peel, juice, garlic, oregano, and pepper. pour marinade over chicken and cover well. place in a sealed container and refrigerate overnight. spray nonstick cooking pan with nonstick cooking spray. cook chicken until no longer pink inside. arrange lettuce in salad bowls and combine with olives, feta cheese, and onion. serve with chicken on top.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry the onions in the oil. . add the chickpeas and water, season with salt and pepper, and cook for 5 minutes. in a small bowl, whisk together the lemon juice and flour until well blended and smooth. whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1\/4 hours. turn the heat off and let the chickpeas cool in the skillet. serve at room temperature or warm.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat your oven to 350°f. spray a large baking dish with cooking spray and place chicken in dish, season lightly with salt and pepper. bake in 350 degree oven for 45 minutes to 1 hour. meanwhile, combine all other ingredients except rice (including salt and pepper to taste) and stir until well combined. put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors. before serving cook rice according to package directions. serve chicken and sauce over rice.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat grill to medium high or oven to 425 degrees. prepare 4 sheets of aluminum foil (12\"x18\"). cut chicken into strips and then combine it with the rest of the ingredients except for the feta. center 1\/4 of the mixture on each sheet of foil. fold the ends of the foil to form a packet. grill for 10-14 minutes in a covered grill or bake for 20 to 25 minutes on a cookie sheet in the oven. check seasoning and correct if more required. sprinkle with cheese before serving. each packet is one serving. enjoy!","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken, onions, celery, salt , pepper chicken base together. when chicken is done, drain the broth into another container, putting chicken in another container to cool completely. then take the chicken off the bone. chop the chicken into small pieces. put the chicken broth in a pot,( reserving 3 cups in another container), and put the rice in the broth. let the broth and rice come to a boil, and turn down to simmer. juice the lemons to the the eggs (whipping thoroughly). add the lemon juice and eggs into the reserved 3 c.chicken broth . when the mixture is creamy and smooth, pour it in to the pot of chicken broth and rice. add the chopped chicken. simmer for about 10-15 minutes. you may add more lemon if needed.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. toss the chicken breasts with olive oil, season with salt and greek seasoning on the top and bottom. place the chicken breasts on a sheet pan or broiling pan. bake the chicken for 15 minutes, then turn over and bake another 10 minutes. while the chicken is baking, mix the tzatziki sauce and feta cheese. place in the freezer and let it firm up. after the chicken has cooked 25 minutes, pull it out of the oven. place a spoonful of the tzatziki sauce\/feta mixture onto each breast. return the the oven for five minutes, then serve.","target":"in a large skillet, heat oil over medium-high heat. add chickenand cook 4-5 minutes on each side, or until browned; drain. reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. top chicken withfeta cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in bowl combine 1\/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce. shape into 40-balls (1\/2\") and roll in additional breadcrumbs. put oil in pan or deep fryer; preheat to 350f degrees. fry meatballs a few at a time until browned. drain, keep warm. meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.","target":"cut chicken in pieces 1\" x 2\" x 1\/4\" thick and marinate in sauce for several hours or overnight. you could even freeze them in the sauce for future use. thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer. brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown pork chops lightly, sprinkle with seasoned salt, set aside. combine soup, milk, sour cream, pepper, 1\/2 t seasoned salt, stir in potatoes, 1\/2 c chedar cheese, 1\/2 can french fried onions. put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes. uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.","target":"brown pork chops with the onion in oil, until browned on both sides. place browned pork chops with onion in a casserole dish, cover with undiluted soup. cover with foil and bake at 325, for 2-3 hours. you will have the most tender pork chops. and succulent gravy you have ever tasted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: beat egg and milk together. in a separate bowl, mix flour, cornmeal, and seasoning. core tomatoes and cut into thin slices, about ¼\u201D thick. dip tomato slices in egg, then cornmeal mixture to coat. heat bacon grease in a nonstick pan. in batches, brown tomatoes on both sides, turning once (1-2 minutes per side). remove with slotted spatula to paper towels to drain. serve immediately with hot sauce and lemon wedges. you could also sprinkle with some fresh parmesan cheese.","target":"in a large skillet cook the tomatoes and onions until very soft (if there is a lot of fluid you may want to drain some off before adding the sour cream). stir in the curry powder, paprika, salt and pepper. let the mixture cool and stir in the sour cream. pour into lightly buttered casserole dish. sprinkle top with crumbs and parmesan. bake in 350f degrees oven until the casserole is bubbly and the topping is well browned (about 30- 45 minutes). you can prepare ahead and pop it in the oven 45 minutes before dinner."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine pumpkin and egg, stir in flour, cinnamon, baking powder, sugar, salt and juice. heat oil in a shallow pan and drop spoonfuls of the mixture into the oil, fry till golden then turn and do other side, drain on paper towels and serve hot sprinkled with cinnamon sugar. lovely with ice cream!","target":"fry all ingredients up to pumpkin seeds in a skillet for 5 minutes. add parsley and taste with salt and pepper. stir eggs and add it to the skillet. let it simmer for 20 minutes, turn the frittata over and let it simmer again for 15 minutes. but it on a plate and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine pumpkin and egg, stir in flour, cinnamon, baking powder, sugar, salt and juice. heat oil in a shallow pan and drop spoonfuls of the mixture into the oil, fry till golden then turn and do other side, drain on paper towels and serve hot sprinkled with cinnamon sugar. lovely with ice cream!","target":"peel, cut up and boil the pumpkin in salted water until soft. or steam the pieces for about 10 minutes, or until soft. drain and mash pumpkin. in a little bowl mix the sugar and spice and add to the pumpkin. whisk an egg and mix into the pumpkin along with the milk. add baking powder and flour until it comes to a good dropping consistency. shallow fry both sides on a medium heat until dark brown. adjust heat when cooking so fritters cook through without burning. these fritters should be fairly thin with a creamy consistency inside when cooked. for the garnish, simply mix the sugar with the spice. serve hot, sprinkled with the mixture of sugar and spice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge. i made this about six months ago, and it is still very good and strong. when adding the vinegar to the grated horseradish, be careful of the pungent fumes, open a window!","target":"line a fine mesh sieve with cheesecloth. strain the horseradish for 2-3 minutes, or until reduced to 3\/4 cup. press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid. in a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. you can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip. add the horseradish, mustard, salt, pepper and tabasco. whisk until thickened using a wire whisk or electric mixer. the sauce should be moist and the consistency of whipped cream. refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge. i made this about six months ago, and it is still very good and strong. when adding the vinegar to the grated horseradish, be careful of the pungent fumes, open a window!","target":"in a large bowl combine the meatball mixture, mix well. shape into 1 1\/2 inch balls. place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink. meanwhile in a large saucepan combine sauce ingredients. bring to a boil, stirring often. reduce heat; simmer uncovered for 10 minutes. add meatballs, stir gently to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: chop up and mix tomatoes, onions, celery, and pickling salt and let stand overnight. next day drain, do not squeeze or press. pour mixture in a pasta colander to drain. place mustard seed, and allspice in sugar and cider and lightly boil for 15 min. add tomato mixture. add tomato paste to thicken sauce. chop green pepper and add to mixture. chop hot peppers of choice and add to mixture. cook everything for 15 minutes. put into jars and seal. a double batch makes 12 pints. enjoy!","target":"heat all of the above ingredients except cabbage. shred cabbage (a cake pan full at a time), pack cabbage in jars as tight as you can. pour hot liquid over making sure to\"burp\" out any air bubbles. wipe rim of jar and put lid on. keep out of direct sunlight and preferably in garage, it will take 1 1\/2-2 months to ferment."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender. add lentils and water (or broth). cover and cook on low heat until lentils are tender (20-35 minutes). add tomato paste, 3\/4 cup water and seasonings. cover and cook until lentils are soft and mushy (about 10-15 minutes). serve over cooked spaghetti. if desired, sprinkle with grated parmesan cheese.","target":"brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions, celery and green peppers. mix tog the vinegar, sugar and tomato paste, add all the spices to this mix. add this mixture with the tomatoes to sauted vegetables and stir to mix. simmer for about 30 minutes or until mixture is thick, stirring to keep from burning. cool slightly. add about 2 cups at a time into a blender to puree to make a smooth sauce. now it is ready to serve or freeze in serving size portions.","target":"brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add italian spices and 2 tbs parmesan cheese to breadcrumbs and mix. add salt and pepper to flour and mix. crumb chicken by coating in flour, then dipping in beaten egg and finally coating in breadcrumbs. refrigerate for about half an hour. heat oil and deep fry the crumbed breasts until cooked and golden. drain on paper towel. place chicken on a greased oven tray and arrange ham on top. generously spread tomato sauce over ham and top with tasty cheese and extra parmesan. place in a moderate low oven, about 150 degrees celsius until cheese is melted and golden. serve with a salad and garlic bread.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bake chicken breast patties according to directions on package. when finished, cover patties with the spaghetti sauce. bake an additional 15 minutes at 350 degrees. cover each patty with a peice of cheese and bake until melted. serve on a bed of cooked angel hair pasta.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flatten chicken breasts with a mallet to 1\/4\" thick. season with salt and black pepper. dip into eggs. dredge chicken in bread crumbs. saute chicken in olive oil in a large skillet coated with a non-stick cooking spray. cook over medium-high heat until lighly browned, about 3-5 minutes per side. combine the marinara and broth then pour over chicken. bring to a boil, cover and reduce heat to low. simmer 5 minutes; turn chicken. sprinkle chicken with both cheeses. cover and simmer 5 minutes, or until cheese is melted. serve with cooked angel hair.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat broiler on low heat setting, with rack 4\" away from heat source; slice the chicken breasts in half horizontally; gently pound inside plastic wrap, if necessary, to form all four cutlets to the same thickness; season with salt and pepper. combine the panko and parmesan in a shallow dish; pour egg in another shallow dish; dip chicken in egg, coating both sides; coat both sides with panko mixture; set aside. pour spaghetti sauce into a baking dish or rimmed pan; using a nonstick skillet, fry the cutlets in the heated oil until golden, 1-2 minutes per side; blot on paper towels and transfer to baking dish. place mozzarella on top of chicken; broil 5-8 minutes until cheese is melted and browned in spots, and sauce is hot.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425 degrees. slightly flatten each breast. place in baking dish. cover with foil; bake 20-30 minutes. remove foil; drain. in saucepan, combine tomatoes and cornstarch. cook, stirring constantly, until thickened. pour sauce over chicken; top with cheese (i use about 1 1\/2-2 cups). return to oven and bake, uncovered, 15-30 minutes until chicken is done. (i baked mine for 20 min.).","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together parmesan cheese, bread crumbs, garlic powder, salt, and pepper to taste. set aside. dip chicken into beaten egg, then in bread crumb mixture and coat well. brown coated chicken on both sides in heated oil. heat spaghetti sauce. place a thin layer of sauce on bottom of casserole dish with part of the sauce, then place browned chicken on the sauce and spoon a little sauce on each chicken breast. reserve remaining sauce for spaghetti. cover and bake in a 325°f oven for 30 minutes. remove from oven and top with mozzarella cheese, place back in oven for another 10-15 minutes. serve with spaghetti and additional sauce. this recipe was edited according to the review.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dip each piece of chicken in the egg and then coat with the flour mixture. cook in vegetable oil in a non-stick skillet till browned and chicken is done. while chicken is cooking, combine the ingredients to make the tomato sauce. when all the chicken is done, place it on a large baking sheet and sprinkle with parmesan cheese then spread with tomato sauce and top with mozarella cheese. bake in a 375 degree oven just long enough to melt the mozarella cheese. i sometimes add a little fresh or dried parley to each piece just for presentation.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400. grease pie 10 inch pie plate. layer cottage cheese and parmesan cheese in pie plate. mix chicken, 1\/2 cup of the mozzarella,garlic powder, oregano, basil and tomato paste. spoon over parmesan cheese. beat remaining ingredients in blender on high 15 seconds or 1 min with hand mixer until smooth. pour into pie plate. bake 30 minutes. top with remaining mozzerlla and bake 5 to 8 minutes longer or until knife inserted in center comes out clean. cool 5 minutes and serve.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in 2-quart shallow baking dish arrange patties. top each with 1\/4 cup pasta sauce. sprinkle with parmesan and mozzarella cheese. bake at 400°f for 15 minutes or until chicken is hot and cheese is melted. heat remaining sauce until hot. serve sauce with chicken and spaghetti.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. pound chicken breasts to 1\/4 inch thickness. mix breadcrumbs and cornmeal (cornmeal adds a nice texture) and press chicken in crumbs, evenly coating both sides. line baking dish with aluminum foil and lightly spray with cooking spray. bake chicken for 30 minutes. remove from oven and spoon sauce over the meat, using as much or as little as you like. sprinkle with cheese. cover with aluminum foil and bake another 10-15 minutes, until cheese melts.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. coat an 8-inch square pan with cooking spray. dip chicken in egg whites and turn to coat. then mix breadcrumbs with italian seasoning and dip chicken in breadcrumb mixture, turn to coat thoroughly. heat oil in a large skillet; add chicken. cook until lightly browned and no longer pink in the center, about 4 minutes per side. pour ½ cup sauce into prepared baking dish. place chicken in dish and pour remaining sauce over chicken. sprinkle with cheese and bake until bubbly, about 25 minutes.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put one cup spaghetti sauce into the bottom of a large flat baking dish. mix first 4 ingredients in one bowl and second 4 into second bowl. cut chicken into strips and coat in mustard mixture and then dredge in cheese breadcrumb mix. place coated chicken into pan on top of sauce. after all the chicken is in pan, put remaining spag. sauce over all and sprinkle with a little more parmesan. bake at 375°f for about 30 minutes.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f lightly grease a medium baking sheet. pour egg into a small shallow bowl. place bread crumbs in a separate shallow bowl. dip chicken into egg, then into the bread crumbs. place coated chicken on the prepared baking sheet and bake in the preheated oven for 15 minutes, or until no longer pink and juices run clear. pour 1\/2 of the spaghetti sauce into a 7 x 11-inch baking dish. place chicken over sauce, and cover with remaining sauce. sprinkle mozzarella and parmesan cheeses on top and return to the preheated oven for 20 minutes.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425 degrees. in a bowl, combine mayonnaise, parmesan cheese, and garlic powder. coat chicken with this mixture, then coat with bread crumbs. place in a greased 9x13x2-inch baking dish and bake for 15 to 20 minutes, or until lightly browned and tender.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450°f. place pizza crust onto large ungreased baking sheet; set aside. place bread crumbs that have been mixed with garlic powder, if using, in resealable plastic food bag; add chicken pieces. tightly seal bag. turn bag several times to coat chicken well. melt butter or margarine or olive oil in a 10\" skillet until sizzling; add chicken. cook over medium-high heat, stirring occasionally, until chicken is no longer pink(8-10 min). spread pizza sauce over crust. top with cooked chicken, mushrooms and black olives. sprinkle with cheese and pimento-stuffed olive pieces, if using. bake for 10-14 minutes or until heated through and cheese is melted.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse chicken breast and let drain. whisk together egg, milk, salt and pepper for dipping. pour breadcrumb in bowl. dip each chicken breast into egg mixture and then coat with breadcrumb. pre-heat frying pan with oil on medium high temperature on stove. once oil is hot, cook chicken breast for 5 minutes each side. place chicken on dish and pour heated tomato sauce on top each fillet. grate mozzarella cheese on top of each fillet. turn oven on broil and place chicken under broiler until mozzarella is melted and golden brown. remove and serve using that plate or dish onto a cool plate. recommend with spaghetti and tomato sauce.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. rinse chicken with cold water and pat dry. spray a non-stick baking pan with olive oil arrange breasts on the pan, then cover with the tomatoes and ricotta. season with salt and pepper and sprinkle with the garlic, mozzarella, and basil. bake for 35 minutes or until the chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 190°c. mix together garlic, chopped sage, mustard, honey, lemon juice and soy sauce. season with salt and pepper to taste. place each chicken breast on foil and drizzle with lemon mixture, top with a piece of sage, and piece of lemon. fold foil to enclose chicken and make parcels. place in a roasting pan and cook for 25 minutes or until cooked through. open chicken parcels, remove sage and lemon and serve, drizzled with sauce.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a shallow bowl, combine the bread crumbs, grated parmesan cheese, italian seasoning, garlic powder and salt. in another bowl, beat egg substitute. dip chicken in egg substitute, then roll in crumbs. place in 13x9 inches baking dish coated with nonstick cooking spray. bake, uncovered for 10 minutes at 375°f turn chicken and bake for 10 minutes. pour spaghetti sauce over chicken; bake for 5 minutes. sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté chicken breasts in oil until light brown and completely cooked. place the cooked pasta in a serving plate, ladle the alfredo sauce over the pasta. place one chicken breast on top of the sauce, layer provolone cheese on top of the chicken then stack the remaining breast on top of the cheese. ladle 1\/2 cup marinara sauce over the chicken and garnish with parmesan, parsley and crushed red pepper.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: soak chicken tenders in buttermilk 30 minutes. preheat oven to 500. brush 1 to 1 1\/2 tbsp olive oil over 2 baking sheets lined with foil. mix together garlic, salt, parmesan cheese and breadcrumbs. dredge chicken through the breadcrumb mixture. arrange on baking sheets. drizzle 2 tablespoons olive oil over the tenders. bake about 13 - 15 minutes, until chicken is done. while chicken is cooking, whisk balsamic vinegar and 1\/2 celsius extra virgin olive oil together to \"dip\" your chicken.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. with a mallet pound chicken to 1\/4 inch. dredge in flour. coat in egg mixture. shake off excess and coat in bread crumbs mixed with 1\/4 cup of the parmesan cheese. place in casserole sprayed or coated with oil. bake 20 minutes. remove from oven. spread some tomato sauce combined with the basil on top of each chicken breast. cover with mozzarella cheese. sprinkle with with the remaining 1\/4 cup parmesan cheese. use any remaining tomato sauce to cover the edges of the chicken as they cook faster. place back in oven and cook for 15 to 20 minutes. serve with penne (or your favourite pasta) alfredo and a salad and garlic bread.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: plug in the sandwich maker to heat up. in a small frypan fry chicken until cooked. cut chicken into slices. spread butter onto one side of the bread and tomato paste onto the other. place 2 of these bread slices into the jaffle maker, butter side down. top with chicken, cheese and ham. place remaining slices of bread on top, paste side facing into the chicken filling. cook in jaffle maker until browned to your liking.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425° degrees. in a shallow roasting pan or 9 x 13 inch cake pan, place the chicken tenderloins or cutlets. sprinkle chicken with oregano, pour on sauce, and sprinkle with the parmesan cheese. bake for 12-15 minutes or until sauce is hot and cheese is melted. season with salt and pepper, serve.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the cooked macaroni with 3\/4 cup of your favorite pasta sauceand the water. put into a greased 9x13 baking dish. place the frozen chicken fingers on the top of the macaroni cover and bake for 35 minutes at 400 degrees f; during the last 5 minutes top the chicken fingers with remaining pasta sauce and shredded cheese. heat untill cheese is melted. serve with a salad and garlic bread for the perfect weeknight meal.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brush thawed chicken breasts with olive oil. combine all seasonings, and sprinkle chicken breasts on both sides. brown chicken breasts over the stove, turning once. cook approximately 10 minutes on med-hi heat on each side. add spaghetti sauce to pan, covering the chicken. let sauce simmer on med-low heat for 15-20 minutes or until chicken is thoroughly cooked, if not already. top chicken pieces with shredded cheese and cover pan. cook for 10 minutes more. serve with italian spaghetti* or any other pasta.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. pound down the chicken until its thin (1\/2 inch or so). salt and pepper the meat. dip meat in this exact order! place in flour and coat well. place in eggs and coat well. place in bread crumbs and coat very well. brown meat in a lightly buttered skillet. place breasts in glass casserole dish and bake covered with foil for 30 minutes. meanwhile heat up the sauce on top of the stove. pour the sauce over the meat right before serving and sprinkle with shredded parmesan and cheddar cheese. (use as much as you like).","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grind up chicken in a food processor. combine beaten eggs, parmesan cheese, and bread crumbs with the chicken. mix well and form into patties. brown patties on both sides with butter. put patties into a baking dish. top each patty with a spoonful of spaghetti sauce; sprinkle mozzarella cheese over the sauce. bake at 350 degrees for 20-30 minutes, or until cheese is golden brown.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in olive oil until translucent. add garlic, saute 1 min more. add tomatoes, tomato paste, sugar, basil and worcestershire sauce. bring to a boil then simmer for at least 2 hours. cut each breast into quarters. one at a time, place chicken between 2 sheets of plastic wrap and pound until 1\/4 inch thick. season each piece with salt and pepper. heat olive oil in skillet, fry chicken until no longer pink inside. place in 9x13 casserole dish. top with enough tomato sauce to cover the chicken. bake at 350°f for 30 minutes. top with cheeses and return to oven until cheese is melted. use the extra sauce on your pasta.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 200.c. spread cottage cheese on the bottom of a glass pie plate and then sprinkle with parmesan cheese. mix chicken and 3\/4 cup mozzarella cheese with the herbs and tomato paste and then add eggs. mix cream with water and add to the chicken mixture. pour into pie plate and bake for 25-30 mins (some cream will rise to the top). top with remaining mozzarella and bake for 5 mins more.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix cream of mushroom soup, milk, wine, rice, and onion soup mix in small mixing bowl. spray slow cooker with cooking spray. place chicken in slow cooker and place 1 tablespoon of margarine on each piece of chicken. pour soup mixture over chicken. add salt and pepper to taste. sprinkle with parmesan cheese. cook on low for 8 to 10 hours, or on high for 4 to 6 hours.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts between wax paper and pound to 1\/2 inch thickness using a meat pounder. salt and pepper breasts and dip into buttermilk. roll breasts in bread crumbs. place olive oil in a skillet over low heat. cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (use a spatula and gently turn chicken breasts over.) pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes. serve over your favorite pasta noodles. (i serve over 8 ounces of cooked angel hair pasta.).","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. pound chicken with tenderizer until thin. coat chicken with flour, egg mixture, and bread crumbs. pan or deep fry chicken until fully cooked. place cooked chicken on cookie sheet or shallow baking dish. spread marinara sauce on top of chicken. top chicken with provolone cheese. place in oven, heat until cheese is completely melted. remove from oven, place chicken on roll, and serve.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400°f. grease pie plate, 10 x 1-1\/2 inches. layer cottage cheese and parmesan cheese in pie plate. mix chicken, 1\/2 cup of the mozzarella cheese, garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. beat remaining ingredients in blender on high speed 15 seconds with hand beater 1 minute or until smooth. pour into pie plate. bake 30 minutes. top with remaining mozzarella cheese. bake 5 to 8 minutes longer or until knife inserted in center comes out clean. cool 5 minutes.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the first 4 ingredients in a shallow dish. dredge each piece of chicken in the flour mixture. dip each piece of chicken in egg whites; dredge in cornflakes. arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. bake at 350? for 25 minutes or until crisp. place spaghetti sauce in a medium saucepan, and cook over medium heat until thoroughly heated. pour sauce over chicken, and sprinkle with cheese. bake an additional 5 minutes or until cheese melts.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken between two sheets of heavy-duty plastic wrap; flatten to 1\/4-inch thickness, using a meat mallet or rolling pin. combine breadcrumbs, salt, and pepper. dip chicken in egg, and coat with breadcrumbs. place chicken on an ungreased baking sheet; cover and chill 10 minutes. brown chicken in 1\/4 cup hot oil in a large skillet over medium heat, turning once. remove chicken from skillet, and place in a 13 x 9 inch baking dish. spoon spaghett sauce over chicken. bake at 375 degrees for 15 minutes. tope each piece of chicken with mozzarella cheese, and bake 5 more minutes or until cheese melts and sauce is bubbly. sprinkle with parsley. cover spaghetti noodles with sauce and serve!","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: washed and towel dried breast; slice into 5-6 strips. mix flour and salt together in a bowl. mix egg and the milk together in a bowl. place seasoned crumbs in a 3rd bowl. lightly pound to tenderize. coat strips with flour, dip into egg and then coat with crumbs. meanwhile preheat a large fry pan, lightly coat bottom with vegetable oil and brown chicken strips in hot oil to golden brown. will be done in 3 batches using additional oil as needed. drain on paper towels. coat bottom of a casserole pan with sauce. place browned strips over sauce. top strips with cheese then pour sauce over the cheese. dust top with grated parmigiano reggiano cheese. bake in a preheated 350 degree oven for 30 minutes. enjoy!","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: arrange 3 shallow bowls on the counter; fill one with the flour, one with the eggs, and one with a mixture of the bread crumbs, cheese, garlic, lemon zest, and parsley. season the chicken pieces with salt and pepper; coat each first in the flour, then in the egg, and finally in the bread crumb mixture; set the coated pieces on a baking sheet. place a large pan over medium heat with the olive oil. cook the chicken in 2 batches, turning once, until golden brown and cooked through, 5-6 minutes. while the chicken bites are cooking, place a small pot over medium heat with the crushed tomatoes and bring up to a bubble. remove the pot from the heat and stir in the pesto. serve the chicken bites with the tomato-pesto sauce alongside.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take chicken breasts and cut off any excess fat. cover chicken with plastic wrap, (i use a zip-lock bag) and flatten chicken to about an inch in thickness. mix bread crumbs, parmesan cheese, red pepper in a flat or square container, a pie pan works great. wisk milk and eggs in another pan. heat butter and oil in a fry pan on medium to high heat. take chicken and dip it into milk and egg mixture, let excess moisture drip off and dip chicken into bread crumbs. let the chicken sit for 5 minutes so breading can stick to chicken better. cook chicken on each side for about 5 minutes per side. top with spaghetti noodles and your favorite sauce.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425 degrees. lightly spray 9x13 baking dish with nonfat cooking spray. pour egg substitute into small bowl. in a separate bowl, combine bread crumbs, 2 tablespoons parmesan cheese, onion powder, garlic powder, and oregano and mix well. dip each chicken breast into egg substitute; roll in bread crumbs to coat on all sides. place chicken breasts in baking dish and bake 30 to 35 minutes, until golden brown and cooked through. pour pasta sauce over chicken and top with cheese slices. reduce oven temperature to 375 degrees and cook until sauce is hot and cheese is melted, about 5 to 10 minutes. great with pasta, garlic bread, and salad!","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f coat a baking pan with cooking spray. place italian dressing and bread crumbs in separate shallow bowls. dip chicken in dressing and turn to coat; dip chicken in bread crumbs and turn to coat. place chicken in prepared pan and bake for 15 minutes. top with tomato sauce and cheese and bake until chicken is no longer pink, about 10 minutes more. place each chicken breast on 1 slice of bread; top with remaining slices of bread and serve.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350°f sprinkle the chicken with salt and pepper and brown on all sides in the butter. sprinkle with the mushrooms and cook for 5 minutes. add the green pepper, onions, garlic, tomatoes, and vermouth. cover tightly and bake for 30 minutes. add the olives and cook for 10 minutes longer. serve with grated cheese.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat broiler. combine breadcrumbs and parmesan in a shallow bowl. season both sides of chicken with salt and pepper. dip chicken into the egg then dredge into breadcrumbs, turning to coat. spread tomato sauce onto the bottom of a 10x15\" baking dish. heat 2 tbsp oil in a large, nonstick skillet over medium heat. place 4 chicken breasts in skillet and cook until golden brown, about 1-2 minutes per side. transfer to baking dish. top each cutlet with a slice of mozzarella and broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, about 5-8 minutes. serve immediately.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f. whisk together yogurt, garlic, oregano, salt and pepper and pour yogurt marinate over your chicken and let it rest for 2 hours in the refrigerator. remove most of the marinate and coat the chicken with parmesan cheese, place chicken on a baking sheet lined with tin foil and bake for 15 minutes at 400 f on the middle rack. take the chicken out of the oven and add sliced tomato, fresh basil and bocconcini on top of the chicken, return back in the oven and bake until cheese melts about 5 minutes or less. use two slices of tomato and bocconcini for each chicken breast. serve with salad, pasta or scalloped potatoes.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: marinate chicken for a couple of hours in buttermilk. combine bread crumbs, spices and parm. working one at a time, coat both sides of chicken in buttermilk, then dip into crumb mix. for chicken - fry in pan until cooked. put moz on top to melt. top with tomato sauce. for eggplant, dip in buttermilk, coat with crumbs. spray with nonstick oil, place on baking sheet. bake at 400 f for 15 minutes turn them over and spray with cooking oil. bake for 15 min more. put moose on top and bake till melted. top with tomato sauce.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix bread crumbs with parmesan cheese. dip chicken in eggs then coat in bread crumbs, egg again, then crumbs again. if you have the time, place in fridge for at least 1 hour (to bind the crumbs to the chicken and help them from falling off when cooking) if not, 20 minutes will do. saute chicken on both sides until golden brown. pour a little spaghetti sauce in bottom of dish, place chicken on top of sauce, pour a little sauce over top then sprinkle with parmesan and mozzarella cheese. cover with foil, bake @ 350 for 20 minutes, then take foil off and cook another 5 minutes. sprinkle a little parsely over top prior to serving.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. dip chicken into egg and then into bread crumbs, coating thoroughly. in a medium skillet, heat olive oil. cook chicken in oil until done and well browned on both sides. pour spaghetti sauce into an 11 x 7-inch baking dish. place chicken on sauce and top with parmesan and mozzarella cheese. bake for 15 minutes or until cheese is melted and lightly browned.","target":"preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef in a skillet. drain. add rotel and soup to beef, mixing well. in a 9 x 13 baking dish layer flour tortillas and beef mixture, ending with beef. sprinkle cheese on top. bake at 350 degrees for 15 minutes or until cheese is melted. remove from oven and let it sit for 5 minutes to make it easier to cut.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet, brown hamburger and chopped onion. preheat oven to 400 degrees. in 9x13-inch baking dish, place a layer of doritos (large pieces broken up) to cover bottom of dish evenly. spread browned hamburger over doritos. in bowl, mix all three soups together well, using no liquid. layer the soup mixture over the hamburger. top soup mixture with enchilada sauce, then sprinkle grated cheese on top. bake at 400 degrees for 8-10 min. or until center is hot and cheese is melted. top with shredded lettuce and chopped tomatoes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut each tortilla into 6 pieces. saute onion in oil. add chilies, soup and half of the grated cheeses. cook slowly until cheese melts. line a buttered 1 1\/2 quart casserole with half the tortilla pieces. cover with half the chicken, then half the cheese sauce. repeat layers. top with the remaining grated cheeses. bake at 325 for 50-60 minutes. let stand for 10 minutes before serving.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking. drain meat mixture of fat. add sauces and soup, stir well to combine. season with salt, pepper, and cumin to taste. place two cups of mixture in bottom of 9x13\" baking dish spread evenly. add layer of tortillas. add another two cupps of mixture followed by tortillas. place remaining mixture in dish and spread evenly. cut two tortillas into thin strips and mix with cheese. sprinkle on top. bake in pre-heated 350 oven for 30 minutes or until cheese melts. allow it to sit for 5 minutes before serving.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 8 ingredients in a bowl. mix thoroughly. pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. spread evenly and top with 1 1\/2 tortillas, cutting to fit pot. spread 1\/3 of remaining tomato mixture over top. repeat layering process, ending with tomato mixture. spread top evenly. sprinkle with olives. cover and cook about 5 hours. serve hot.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. prepare taco meat to package. add can of refried beans and almost 1\/2 can of enchilada sauce. mix well over medium heat. in casserole dish lay corn tortillas side by side covering dish. (overlapping is okay) spread small amount of enchilada sauce over tortillas. add layer of meat and bean mixture. repeat with another layer of tortillas, sauce, and bean mixture. top off with shredded cheese and sliced black olives. bake 15-20 minutes at 375. cut and serve. garnish with sour cream picante and chopped onions. (optional) jalepenos are yummy easy variations-- add whatever you want. i like to cook onions and peppers, chiles etc in with the meat mixture. if you like spicy-- get hotter enchilada sauce and taco seasoning!","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray an oven save dish with cooking spray, choose a dish just slightly larger than your tortilla. place one tortilla in the bottom, top with beans, meat rice onion and cheese, repeat layers until about 1\/2 to 3\/4 inch from top and pour sauce over, top with a tad bit more cheese and a few onions. bake for 30-45 minutes in a 350 oven.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325. cut tortillas into 1 inch strips and set aside. shred chicken and mix with soup, water, green chilies and onion. line bottom of a 9x13 baking dish with 1\/2 the tortilla strips. spread half the chicken\/soup mixture over the top. sprinkle with half od the cheeses. layer remaining strips and chicken mixture then top with cheese. bake uncovered for 1 hour. garnish with sliced green onion and tomato.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the ground meat in skillet and drain. add back into the skillet. on medium heat add rotel, cream of mushroom, and half the can of enchilada sauce. stir and let simmer for about 10 minutes. stirring occasionally. take a 9x13 inch pan and layer the bottom with tostido chips. then add a partial amount of your meat mixture. the next layer will be your cheese. then layer again. refried beans is an optional topper. last add the rest of your enchilada sauce and sprinkle with cheese. preheat on 350 degrees for 30-45 min. or until bubbly.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375. grease 2 qt. baking dish. brown ground beef in large nonstick skillet over med. heat until thoroughly cooked, stirring frequently. drain. add corn, enchilada sauce and green chiles, mix well. spoon 1\/4 of beef mixture into baking dish. top with 1\/3 of tortilla strips. repeat layers 2 times, ending with beef mixture. cover with foil. bake at 375 for 40 minutes. uncover; sprinkle with cheese. bake an additional 5 minutes or until casserole is bubbly and cheese is melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix tomato sauce and enchilada sauce together in seperate bowl. spray bottom of casserole dish with cooking spray and put a small about the tomato\/enchilada sauce on bottom of dish. line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce. add a second layer of tortillas and then black beans, corn and cheese. add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top. you may not use all the corn, beans or sauce. use to your discretion. bake in oven at 350 for one hour or until cheese on top is very bubbly.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. grease 13x9x2 inch baking dish. heat oil in large skillet saute onion, stirring occasionally, until tender. remove from heat. stir in chicken, chiles and seasoning mix layer half of tortillas in prepared baking dish. top with chicken mixture, beans and 1 cup cheese layer with remaining tortillas. top with salsa and remaining cheese bake for 30 to 35 minutes or until heated through and cheese is melted","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown meat with pepper, onion, and garlic in a skillet. drain. add beans, tomato sauce, picante sauce, cumin, and salt. simmer 15 minutes. in a 13x9x2 baking dish, layer meat mixture, tortillas, meat mixture, half of cheese, tortillas, meat mixture. cover with aluminum foil and bake for 20 minutes at 350 degrees. remove foil and top with remaining cheese. bake uncovered for 5 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 375 brown ground beef, drain add onion cumin, chili powder, pepper, salt, garlic, and water simmer 10 min. uncovered pour 1\/2 cup taco sauce into casserole dish. arrange 1\/2 tortillas to cover dish pour 1\/2c taco sauce over tortillas. spoon in beef mix top with sour cream sprinkle 1\/2 cheese spread remaining tortillas overlaping add taco sause remaining cheese on top let sit in fridge for 24 hours cook 1 hour 375.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f; brown hamburger or turkey meat and drain. in a sauce pan cook together milnot,enchilada sauce,cream of chicken and cream of mushroom. bring to a boil and set aside. in a casserole pan crush up about 3\/4 of the bag of tostidos and cover the bottom of the dish. layer the browned meat on top of the chips and then pour your sauce mixture on top of that. sprinkle cheese on top and cover with foil. bake for around 15 minutes so that the cheese is good and melted. enjoy.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 deg. spray a 13x9 inch baking dish with cooking oil spray. saute beef and onion in heavy large skillet over high heat until brown, about 10 minutes. reduce heat to low. mix in chili powder and jalapeno and saute 5 minutes. season mixture with salt and pepper to taste. overlap 6 tortillas on bottom of prepared dish, covering completely. spoon beef mixture, then beans evenly over tortillas. cover with remaining 6 tortillas. sprinkle cheese over. pour tomatoes with their juices over cheese. bake until casserole is heated through and bubbling at edges, about 1 hour.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: arrange tortillas in bottom of 2-quart shallow casserole; set aside. combine soup, milk, chicken, chiles, and onion in a large saucepan; bring to a boil over medium heat, stirring often. pour chicken mixture over tortillas; sprinkle with cheese. bake at 350°f for 20 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: microwave beef to brown. drain fat. stir in beans, seasoning mix and 1 cup water. cook on high 5 minutes, stirring once. pour tomato sauce into bowl. dip both sides of tortillas (cut up if necessary) in sauce. layer beef mixture and tortillas in microwave safe 13 x 9\" dish. (make 2-3 layers of meat\/tortillas.) sprinkle cheese over all. cover tightly with plastic wrap. cook on medium-high 10 minutes, turning dish once. let stand 10 minutes before serving. if desired, garnish with shredded lettuce, chopped tomato, sour cream, and sliced black olives.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in hot oil in a large skillet over medium-high heat until tender. stir in next 6 ingredients. reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated. spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish. layer with one-third of tortillas, half of chicken, and 1 cup cheese. repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. top with remaining tortillas, sauce mixture and 1 cup cheese. bake at 350 degrees for 15 to 20 minutes or until golden and bubbly. **note:2 pounds cooked lean ground beef, may be substituted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven at 350°f. brown ground beef and drain. add the next 11 ingredients. simmer for about 5 minutes. layer a 9x13-inch pan with quartered tortillas. add about half of the meat mixture. add 1 cup of the cheese. repeat steps 4-6. put foil on top and bake on 350°f for 30 minute or till bubbly.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat over to 400. brown ground beef in large skillet over medium high heat until no longer pink. drain. add taco seasoning and water-mix well. cook about 4 minutes. heat oil in a medium saucepan over medium heat until hot. add onion and garlic-cook until tender. add beans, enchilada sauce and green chiles. mix well. bring to a boil-remove from heat and stir in sour cream. spoon ground beef mixture down center of each tortilla. roll up, seam side down in an ungreased 12 x 8 baking dish. spoon bean and enchilada sauce mixture over filled tortillas. sprinkle with cheese. bake at 400 for 8 to 12 minutes. spoon salsa down center of casserole. sprinkle with green onions.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. heat oil in skillet. add zucchini and onion and cook 5 minute or until golden brown and tender. add spinach and corn. cook and stir until spinach wilts. spread 1\/2 cup enchilada sauce in 3-qt. shallow baking dish. place 6 tortillas, overlapping as needed to cover bottom of dish. spread with half of remaining enchilada sauce. top with vegetable mixture and half the cheese. top with remaining tortillas and enchilada sauce. bake 20 minute top with remaining cheese and bake 5 minute or until cheese melts. garnish with cilantro.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken and shred it. layer 3 to 4 flour tortillas on the bottom of baking dish. then layer the chicken on top. then spoon the enchilada sauce over the chicken. then do a layer of the corn and onion. end with a layer of tortillas and enchilada sauce over top of that. bake at 350 until hot and bubbly.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in oil. add chicken, tomato sauce, tomatoes, taco seasoning and garlic powder and blend well. bring to a boil; reduce heat and simmer for 15 minutes uncovered. in 13x9x2 inch glass dish, place 4 tortillas, followed by 1\/3 of chicken mixture and spread evenly. sprinkle 1\/3 of olives and 1\/3 of cheese. repeat with layers until you have a topping of cheese. bake at 350-f for 30-40 mins until heated through and cheese is melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken. shred chicken using two forks. in a 9x13 pan layer doritos, chicken, and cheese. do this twice. finally, sprinkle doritos on top. in a separate bowl, mix soup, broth, enchilada sauce, and olives. pour over casserole. sprinkle remaining cheese on top. bake at 350 until crisp, bubbly, and cheese is melted (approx. 15 minutes).","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil 3-4 chicken breats (bone-in), cool and dice or shred, or. use canned chicken. using a large mixing bowl, combine next 8 ingredients mixing well, fold in chicken. salt is not needed due to chips and soups. add white corn torilla chips and mix coating the chips. lightly grease a 13x9 casserole dish. fold chicken mixture into dish and even out. sprinkle with cheese. bake at 350 degrees for 25-30 minutes or until bubbly and cheese is melted. let sit 5 minutes before serving. cut smaller portions as the casserole is thick. serve with a green salad or spanish rice and pinto beans. use the leftover rotel for the rice or freeze for another recipe.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. cook beef, onion and garlic in large skillet until beef is browned then drain. stir in salsa, beans, enchilada sauce and olives. bring to a boil. reduce heat to low; cook, stirring frequently, for 5 to 6 minutes. layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish. cover with half of meat sauce and sprinkle with 1 cup cheese. repeat layers. bake, covered, for 20 minutes. remove cover and bake for additional 5 minutes or until bubbly and cheese is melted. sprinkle with green onions before serving.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown meat and drain. break tortillas in small pieces. layer tortillas, meat, cheese and onion until all are used in a lightly greased 13 x 9 baking pan. mix remaining ingredients and pour over layers. top with grated cheese. bake at 350 degrees for 30 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven on 375. mix soup, water, garlic and chicken. stir in tortillas. spread in 2 quart shallow baking dish. top with cheese. cover for 20 minutes. then uncover for the last 10 minutes. note: 1 hr of preparation is because of the time for cooking chicken and the deboning.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 350 degrees f. sautee bell pepper and onion until tender. combine sauteed mixture, both soups and chicken. mix until combined. add can of ro-tel (you can drain some of the juice if you'd like) to mixture; stir until combined. spray\/grease bottom of 8x8 (or 9x9) casserole dish. line bottom of dish with tortillas. add layer of chicken mixture. add thin layer of cheese. add tortillas layer. repeat layers until mixture is gone; making sure the finishing layer is the last bit of cheese. (i like to use a lot of cheese on top so it's nice an gooey when it comes out of the oven! :). bake for 20-30 minutes, or until heated thoroughly and the cheese is nicely golden brown and bubbly. cool for 5 minutes. serve and enjoy!","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 375 degrees. crumble 6 cups of doritos with your hands into a large mixing bowl. add onion, chili, enchilada sauce, tomato sauce and 1 -1\/2 cups cheddar cheese to the crumbled doritos. stir with a rubber spatula to combine. place mixture into a 8 1\/2 x 11 inch oven proof casserole dish. bake for 30 minutes at 375. remove from oven and spread the sour cream over the top of the casserole with a large spoon or rubber spatula. top with remaining doritos. then add about a 1\/2 cup of cheddar cheese. bake for another 5 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients. set aside 1 can cream of chicken soup. fill tortillas with 1 tablespoon mixture. roll up tortillas in large baking dish, sprayed with vegetable spray. mix remaining can of soup with 1\/2 can milk and pour over tortillas. sprinkle cheese over tortillas. bake @ 350° for 45 minutes; 60 minutes if frozen.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1\/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes. spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes--cheese will be melted and bubbly. serve immediately. variations: add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce. hearty version: brown some hamburger, mix with the sauces -- .","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f spray a 9x13-inch pan with nonstick cooking spray; set aside. in a large skillet, sauté onion and ground beef until beef is browned and cooked through. drain fat. add corn, olives (if using), chilies, and seasonings to meat. in a bowl, combine the tomato sauce and enchilada sauce. pour half of the sauce mixture over the meat. stir to combine. simmer 5 minutes. in the bottom of the greased pan, arrange 6 tortillas. pour meat mixture over the tortillas. sprinkle half the cheese over meat. cover with remaining 6 tortillas and remaining cheese. pour remaining sauce over the top, spreading evenly. cover and bake 20 to 30 minutes or until sauce is bubbly and cheese is melted. cool for 5 to 10 minutes before cutting and serving.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in a non-stick pan sprayed with non-stick spray. add ground turkey and cook till browned. add refreied beans and 1\/2 can enchilada sauce and mix well. pur 1\/4 cup of enchilada sauce in a 9\/13 in\/ pan, and use it to coat each tortilla on both sides. arrange tortillas in pan to cover the bottom completely. spread half the turkey mixture over the tortillas, then add 1\/4 to 1\/2 cup encilada sauce on top. repeat tortilla and turkey layers again, then sprinkle with the cheese. bake uncovered at 350 for 30 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. warm refried beans. combine with ground beef. cover bottom of casserole dish with one layer of corn tortillas. spread green sauce over tortilla layer until completely covered. spread a third of the beef\/bean mixture on top of sauce\/tortilla layer. top layered combo with shredded jack cheese. repeat layering combo (steps 3-6) two more times. cover casserole with one layer of corn tortillas. top with remaining green sauce and cheese. cook until casserole is warmed and cheese is melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place butter and onion in 1 quart casserole. cook covered full power 2 to 4 1\/2 minutes. stir in soup, sour cream, coriander, and cumin. mix well. set aside. layer 1\/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. repeat layers reserving cheese. microwave:. cover loosely with saran wrap. heat covered on full power 9 to 12 minutes. sprinkle remaining cheese on top. cover. let stand 5 minutes. oven:. bake in preheated 350ºf oven for 25 to 30 minutes. sprinkle remaining cheese on top. cover. let stand 5 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chicken, soup, sour cream, green chilies 1 1\/2 cups cheddar cheese, 1\/4 cup green onions and cumin together in a large bowl. grease a 9x13 inch pan and cover the bottom with a very small amount of chicken mixture. top with quartered tortillas. top that with half of the chicken mixture and repeat. top with 1\/2 cup cheddar cheese, black olives and green onions. bake at 350 for 45 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blend tomatoes with onion and garlic in a blender. pour into medium saucepan. add pepper, salt and tomato paste. heat until boiling, then simmer 5 to 10 minutes. brown ground beef with taco seasoning mix. in crockpot, place 3 tortillas on the bottom. add 1\/3 of the ground beef, 1\/3 of the sauce and 1\/3 of the cheese. repeat layering two more times. cook on low for 6-8 hours.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat over to 375. grease 13x9 baking dish and set aside. brown ground beef and discard drippings. add next 6 ingredients. simmer 10 minutes, uncovered, stirring occasionally or until most of liquid has evaporated. meanwhile pour 1\/2 cup taco sauce into prepared casserole. arrange 1\/3 tortillas to cover the bottom (may need to cut some in order to fit). pour 1\/2 cup additional taco sauce evenly over tortillas. spoon in beef mixture. top with sour cream and sprinkle with 1\/2 cheese. arrange remaining tortillas, spread remaining taco sauce. top with remaining cheese. cover with foil. bake 40 minutes. remove foil and bake 5 minutes more. let cool before cutting.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. spray a 13x9 baking pan with nonstick cooking spray. line bottom of pan with half of the tortillas; layer with the chicken, corn, onion, peppers, and stewed tomatoes. cover with remaining tortillas. pour tomatoes and green chiles on top. cover with foil and bake 35 minutes. uncover, sprinkle with cheese and bake about 10 minutes more, until cheese is melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet brown ground beef, drain well. add spices and water, boil for about 5 min until water is almost completely absorbed. add 1\/2 jar salsa and 1 cup cheese to beef, mix well. fill each tortilla with 2 tbs. of meat mixture rolling as you go. place filled tortillas seam side down in a 9x13 glass baking pan. top enchiladas with remaining salsa and cheese. bake uncovered at 350°f for 20-25 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. mix together green chili sauce and garlic parmesan sauce, set aside. in pan heat olive oil, add onion and chicken, sprinkle with cumin and garlic and herb seasoning and cook until done. add in tomatoes, green chilies, mushrooms, corn and spinach, stir to combine. pour half of green chili sauce over top and stir. dip tortillas in remaining sauce. layer in baking dish tortillas, chicken mix and cheese. repeat until all chicken mix is used. top with tortillas and remaining cheese and pour any remaining green chili sauce over the top. place in oven and bake 30-45 min until cheese is melted and heated through.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in a bowl, combine all ingredients except the cheese and tortilla chips. stir until well-mixed. crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan. spread the chicken mixture across the chips. sprinkle with the shredded cheeses. bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly. serve with spanish rice, refried beans, and additional chips if desired.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 350. saute onion in oil 2-3 minutes. add canned tomatoes and cook for 5 more minutes. add half of the enchilada sauce and cook for 2 minutes. add canned black beans and heat through. set mixture aside. in a 9\" baking dish (square or circular), layer 5 tortillas. follow with half of the bean mixture, then 3 oz of cheese. add another layer of 5 tortillas, bean mixture and 3 oz cheese cheese. top with last 5 tortillas, the remaining enchilada sauce, sprinkle with remaining cheese. bake for 30 minutes or until cheese is melted and sauce is bubbling.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pour 1 tb oil in a skillet and warm over me\/low heat. warm 1-2 tortillas at a time, both sides until soft. spread a thin layer of salsa in a baking dish then layer of tortillas, cheese, onions, olives and sour cream. do several layers ending with lots of cheese an sour cream. microwave for 7 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450 degrees. spray an 8 inch square pan with cooking spray and set aside. tear tortillas into large pieces. place chicken, tomatoes, cream of chicken soup and chili in a large saucepan. cook over medium high heat for about 5 minutes until heated through. stir to keep from sticking. place half of the tortillas in the prepared baking dish. spoon half of the hot chili mixture over the top. add another layer of tortillas and the rest of the chili. top with the shredded cheese. bake for 6-10 minutes or until cheese is melted and casserole is hot throughout.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: line a baking dish with 4 tortilla halves. mix the beans with scallions, chili powder, cumin, and minced garlic. place half the bean mixture on top of the tortilla halves. top with 4 more tortilla halves. spoon corn over top. sprinkle half the cheese and all the green chilies on top. top with the remaining tortilla halves, then bean mixture. top with canned tomatoes and the rest of the cheese. bake 40 minutes at 350.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine sour cream, chiles, soup, chicken and onion in a medium bowl. heat saucepan and fry tortillas for about 5 seconds on each side. spray or oil a non-stick 9x13 casserole pan. layer in casserole pan: tortillas, cheddar cheese, sauce mixed in step 2 and repeat until all sauce and tortillas are used, top with cheese. bake for 30-40 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the ground turkey and add taco seasoning, following the directions on the package of seasoning. get a two quart pan, pour a can of enchilada sauce on the bottom. layer 6 tortillas over sauce. spread turkey and cheese over layer and cover with another 6 tortillas. spread the rest of the turkey and some more cheese on top then cover with the last layer of 6 tortillas. pour the remaining cans of enchilada sauce over the top and cover with the remainder of cheese. cook in oven at 350 degrees for 10-15 minutes. let cool and serve with sour cream.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. in large sauce pan, heat oil. add onion; saute until slightly soft. add turkey, salt and pepper, cooking until turkey is no longer pink. add 1\/2 can of enchilada sauce, green chilies, olives, and corn. heat through. meanwhile, heat other half of enchilada sauce in large fry pan. heat tortillas, two at a time, in this sauce and begin overlapping in 9 x 12 baking dish. six tortillas should be sufficient for first layer, and subsequent layers. spread 1\/3 meat mixture over tortillas, then 1\/3 of combined cheeses. repeat layering process two more times. bake at 350 degrees f for 20 minutes. serve and enjoy!","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef and onion. add refried beans, mix well. in oil after heated, dip corn tortillas into, take out. put beef mixture and a few tomatoes in each, fold. melt margarine, add flour, salt, and pepper. add milk slowly. boil until thick. add cheese and pour over enchiladas. bake at 350 degrees for 30 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. lightly grease 13x9x2 baking dish. in a large skillet, cook ground chuck over medium heat and drain. return meat to pan. add 2\/3 celsius water and taco mix; cook over medium heat for 10 minutes, stirring occasionally. stir in beans, corn, chiles, tomatoes, and enchilada sauce. remove from heat. tear the tortillas into bite-sized pieces. place half of the tortillas into bottom of prepared dish. spoon half of meat mixture evenly over tortillas. sprinkle with half of the cheese. repeat layers. bake 30-40 minutes or until hot and bubbly.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. in large skillet cook, hamburger, onion and garlic till hamburger is no longer pink. drain. return mixture to the skillet and add the next 6 ingredients. heat through. mix enchilada sauces together. in a 9x13 dish add a small amount of the enchilada sauce to slightly cover bottom. lay 6 tortillas (they will slightly overlap) then add meat mixture and sprinkle with cheese. repeat again. the final layer will be the last 6 tortillas. pour enchilada sauce over the entire pan; making sure it gets down the sides. cover with foil and bake 40 - 45 minutes till heated through. uncover; sprinkle a little cheese and let stand a few minutes to firm up.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375°f combine first 6 ingredients in a medium bowl. arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. spread half of cheese mixture over tortillas. repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. pour taco sauce over tortillas; sprinkle with monterey jack cheese. bake at 375f for 20 minutes or until cheese is melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink. stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here). spoon 1\/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. layer with 1\/3 tortillas, then 1\/3 sauce and turkey mixture, and then 1\/3 cheese; repeat layers to the top of the casserole dish. bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. top with fresh cilantro and green onions.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prehat oven to 350. brown the meat and finely chopped onion in a large nonstick fying pan at medium high heat until meat is no longer pink. add chilies, soup, salsa and cheeses to cooked meat. stir until well mixed. layer in a rectangular pan in this order: 1\/3 dry noodles and 1\/3 cup sauce. repeat 2 more times. drizzle water (or milk) all over and top with grated cheeses. cover tightly with aluminum foil and bake in oven for 50 minutes. let stand 5 minutes before serving.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put a little enchilada sauce on the bottom of the pan. place six torillas on bottom, covering bottom and most of the sides. mix sauce (reserving a little for the top), corn, shredded chicken, beans, 1 c cheese, and seasonings together. pout into casserole. cover with remaining tortillas and top with remaining sauce. cover with cheese. bake at 350 for 25 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine soup, sauce, gravy and chilis. thinly cover the bottom of a 9 x 13 dish with sauce mix then with 6 tortillas. layer 1\/3 of the chicken, 1\/3 of beans, 1\/4 of cheeses and 1\/4 of sauce. cover each layer with 4 tortillas using 6 for the top layer. top with remaining sauce, cheese, and olives. cook in a 450° oven for 20 to 30 minute or until hot and cheese is melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in pan of water. remove chicken from water when done (i pour mine through a colander) place in fridge to cool. preheat over to 350. crush tortilla chips in bag, pour into 8 x 11 baking dish. mix together soups, salsa, and sour cream. (i wipe out the chicken pot and use it to save from dirtying another bowl). shred chicken and mix into soup mixture. mix in cheese. spoon over crush tortilla chips. bake at 350 for one hour.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. cook ground beef, onion until brown, garlic, salt, and pepper. add cooked rice, tamatillos and diced tomatoes to ground beef, cook on low for about 10 minute stiring occasionally. (layer like lasagna) in a 13x9 pan. pour a little chili verde sauce, enough to cover bottom. top with two flour tortillos in pan. put some ground beef mixture on top of tortillas, enough to cover. then pour a little chili verde sauce over, and top with cheese. repeat 2x then top with remaining sauce, cheese, cilantro, onion and olives. bake 20-30 minutes until cheese is bubbly and melted.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place 2 tablespoons green chiles and next 6 ingredients in a 3 1\/2-quart slow cooker; stir well. cover with lid; cook on low for 4 hours. combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers in a bowl; stir well. spoon batter evenly over bean mixture in slow cooker. cover and cook 1 hour or until corn bread is done. sprinkle cheese over corn bread. cover and cook 5 minutes or until cheese melts. spoon casserole onto plates. top with sour cream and sprinkle with cilantro.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 and prepare a casserole dish. shred or thinly slice chicken breast. slice tortillas into 1 - 1 1\/2 inch strips. mix together soup, tomatoes, chilies, cumin, sour cream, and corn with spices. add chicken. lay a layer of strips on the bottom of the dish. spoon some chicken mixture over the strips. put down another layer of strips. alternate with chicken until topped with last layer of tortillas. sprinkle half of the cheese over the top and bake in oven for 40 minutes. the last 5 minutes, sprinkle the last of the cheese on the top.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. place oil and onions in large skillet on medium heat. season onions with salt and pepper to taste and continue to cook onions until almost translucent. add ground meat and taco seasoning to skillet and cook meat until browned. drain meat, then combine with all the soups. spray a large cake pan or baking dish with cooking spray. spread 1\/3 of the meat\/soup mixture in the bottom of the pan, then top with 1\/3 of the tortillas, 1\/3 of the tomatoes, then 1\/3 of the cheese. continue layering until all ingredients are used. bake 45 minutes, or until bubbly around edges. top with a light sprinkle of ancho chili powder if desired.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef and onion. drain off the grease. add chicken soup and green chiles. tear six tortillas into pieces and place in the bottom of a 9x13 pan sprayed with non-stick spray. layer half the beef mixtrue over the tortillas. sprinkle half of the cheese over beef mixture. repeat layer. bake at 350 degrees for about 30 minutes. top with taco toppings such as lettuce, tomato and sour cream or serve just as it is. can be frozen and then defrosted and cooked at 350 for 30 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef, onion and garlic in skillet. add to small bowl along with 1\/2 of the cheese, olives, green chiles, mix well. spray 9x13 in glass dish with pam. roll mixture in tortillas and place in glass dish rolled side down. cover with enchilada and top with remainder of cheese. bake at 350 degrees until cheese is melted and mixture is done.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: \u2022preheat oven to 350o f. option: cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding. \u2022heat oil in a large skillet and add onion; sauté until tender. add tuttorosso® new world style diced tomatoes in tomato juice, tuttorosso® tomato sauce, taco seasoning, garlic powder and parsley; blend together. bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. \u2022place 1\/3 of corn tortillas in the bottom of 9x13x2 inch baking dish. pour 1\/3 of meat mixture over tortillas and layer with 1\/3 of olives and 1\/3 of cheese. repeat these layers two more times, ending with cheese. bake uncovered for 30 to 40 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pour the enchilada sauce into a 9x13 glass baking dish. cook your shells according to package directions; drain and rinse in cold water - pour the shells into the 9x13 dish and coat the shells with the enchilada sauce. while the shells are cooking, brown the ground beef until cooked through; do not drain. add the taco packets and water to the ground beef and stir; bring to a boil and then simmer for 5 minutes. add the cream cheese to the beef mixture and stir in until melted; simmer another 5-10 minutes stirring frequently. pour the meat mixture into the 9x13 dish and spread evenly over the shells. top with the mexican cheese. bake at 350 for 30 minutes.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. cook tortillas in olive oil on both side so they don't tear when rolling. combine enchilada sauce and sour cream in a bowl. pour a few tbsp of sauce in the bottom of a 13x9 baking dish. assemble enchiladas. put a little sauce, cheese, chicken and whatever else you choose in a tortilla and roll it up. *. when the tortillas are full-- pour left over chicken and sauce over enchiladas and cover with grated cheese. bake covered for 30 minutes. uncover and bake for 15 more minutes or until cheese is bubbly. * i have also layered the ingredients like a lasagna. be creative and have fun with it. :).","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. grease a 9×13-inch pan with nonstick cooking spray. in a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion. stir well to combine. spoon the mixture into the prepared pan. top with the remaining cheese and black olives. bake for 30 minutes or until hot and bubbly. sprinkle cilantro over top before serving. the casserole can be frozen or refrigerated, prior to baking. add a few minutes to the cooking time to allot for a cold pan. if cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.","target":"sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet, brown ground beef and onion, drain. add salt, garlic powder and pepper. cut bread lengthwise in half; butter both halves and place on a baking sheet. remove meat mixture from heat; stir in sour cream. spoon onto bread. sprinkle with tomatoes, green peppers, and cheese. bake at 350 degrees for 20 minutes or until the cheese is melted. bake longer for crispier bread.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the beef into thin, bite-sized strips (this is easier if the beef is slightly frozen). cook mushrooms, onions, and garlic in a skillet over medium heat until unions are tender. remove from skillet and set aside. brown the beef in the skillet. stir in 1 cup of the beef broth, the salt, and the worcestershire sauce. heat to boiling, then reduce heat. cover and let simmer for 15 minutes. this is a good time to prepare the noodles if they are not already cooked. after 15 minutes, stir in remaining 1\/2 cup broth into the flour, then stir into the beef mixture (minimizing lumps). add the onion, mushrooms, and garlic mixture. stir and heat to boiling. boil and stir for one minute. stir in the sour cream and serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown steak strips. sprinkle with flour to coat the meat. slowly add soup to make a gravy. in a seperate pan saute onions until clear. add mushrooms to onions and cook until wilted. add mushrooms and onions to beef and gravy. simmer 15 minutes or so to let thicken slightly. stir in sour cream 5 minutes before serving. heat through, do not boil. serve over hot noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in lg skillet, cook beef in butter for 3 minutes. remove beef and keep warm. to skillet, add mushrooms; saute 2 minutes. add onion and garlic; cook 1 minute; stir in the flour. add water, lemon juice, vinegar, boullion, and pepper. bring to a boil, cook and stir 1 minute. stir in sour cream and beef, heat through--do not boil. serve over noodles. sprinkle with paprika.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a frying pan, melt 1\/3 cup butter. saute onions until golden; remove from pan and set aside. in same frying ban, melt 1\/3 cup butter. saute mushrooms till lightly browned; remove from pan and set aside. roll beef in flour. melt remaining butter in same frying pan. saute beef until browned. add beef boullion, salt, and onions. cover and simmer gently until beef is tender (about 1 1\/2 hours). add tomato paste, worcestershire sauce, sour cream, heavy cream, and mushrooms; heat thoroughly. serve over hot fluffy cooked rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil add beef and brown. add soup, broth and worcestershire sauce, heat to a boil stirring often. add pasta and peas cook at medium heat about 10 minutes or until pasta is cooked. sir in sour cream gently. serve immediately. sprinkle with pepper.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook beef, onion and garlic in large saucepan over medium high heat until beef is brown, stirring to seperate meat; drain fat. process tomatoes with juice in covered blender or food processor until smooth. add tomatoes, water, bouillon cubes and pepper to meat mixture. bring to a boil; reduce heat to low. simmer uncovered for 20 minutes. add orzo (or rice) and vegetables. simmer and addtional 15 minutes. serve with fench bread if desired.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook pasta according to package directions. keep warm. meanwhile trim fat from beef; cut into 1x1\/2-inch pieces. spray large nonstick skillet with cooking spray. heat skillet over medium-high heat until hot. add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. remove from skillet; keep warm. season with salt and pepper. in same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour. gradually add broth and sour cream, stirring until blended. bring to a boil; cook and stir 2 minutes. return beef to skillet; heat through. serve beef mixture over pasta.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a deep pan, heat the oil and cook the beef. if you are using a tougher cut (like chuck), you may want to simmer the beef for a while to tenderize it. add the sour cream, cream of mushroom soup, one can of soup water and salt and pepper to taste. cook until heated through. boil the noodles as directed and serve the meat over them. this is also a great recipe to make double of and freeze half-- all you'd need to do is boil the noodles and heat the sauce.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt 2 tbls butter in a skillet,add onion,garlic,and mushrooms. saute until onion is soft. remove from heat and set aside. melt remaining butter in a dutch oven- add tenderloin pieces,and sprinkle with 3\/4 tbl salt. brown lightly and remove by slotted spoon to a 2 qt casserole dish. stir flour into remaining juices from the beef,till thickened, then gradually stir in beef broth and sour cream. cook and stir till thickened. add the mushroom mixture,browned beef, worchestershire sauce,and kitchen bouquet,and return to casserole. baked uncovered, in a 350 degree oven for approximately 30 minutes- 45 if refrigerated,and baked later. serve over warm noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef strips in oil and add sliced onions, mushrooms and garlic. add salt and pepper to taste. add can of soup and water then add sour cream. cook until hot then add worcestershire sauce and ketchup. cook noodles according to package directions. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut meat across the grain into 1\/2\" strips, about 1\" long. melt butter in large heavy skillet. add mushrooms (if using fresh- if canned do not add) and onion. stir until onion is tender, then remove from skillet and place on side. in same skillet, cook meat until light brown. measure 1\/3 cup of beef broth and place on side. stir in remaining broth, catsup, garlic and salt. cover and simmer- time depends on cut of beef- see above. blend reserved broth and flour to make paste. stir into meat mixture. add mushrooms and onion. heat to boiling, stirring for about 1 minute. let mixture sit to cool down. slowly stir in sour cream and reheat over medium low flame. serve over cooked hot noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown stewing beef in water, in skillet. stir in onion soup mix, mushroom soup, garlic worhestershire and salt and pepper. let cook over medium heat for about 15 minutes, stirring often. prepare egg noodles while mixture is cooking. add sour cream to mixture and spoon onto individual servings of egg noodles. sprinkle with paprika and serve.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef and saute onion and bell pepper together along with olive oil and soy sauce until beef is tender. add undiluted cream of mushroom soup and sour cream. cook on low heat for 20 minutes. stir in 1 cup of the cheddar cheese, the sliced mushrooms and pimientos. cook egg noodles as directed, drain and sprinkle with olive oil so noodles won't stick together. mix noodles and sauce with beef. pour into a large casserole dish and top with the rest of the cheddar cheese. bake for 15 to 20 minutes at 325 degrees or until cheese is melted. serves 8 to 10 guests. (just a hint serve with a green salad and rolls.).","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound steak until about 1\/4\" thick, and cut into 1\/2\" slices across the grain, then cut length wise into 1\" pieces. spray med skillet w\/veg spray; heat on med-high, add margarine. add steak, saute for 4-5 min., or til browned and tender. remove, set aside and keep warm. add mushrooms to skillet, stirring frequiently; when mushrooms are brown, return steak to skillet, add salt, pepper, nutmeg and wine; bring to a gentle boil. remove from heat and add sour cream sub, blending in well. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, brown hamburger, onion, button mushrooms and margarine. do not drain. add flour and stir. cover and simmer for 10 minutes, stirring occasionally. meanwhile, cook noodles according to the package. drain and set aside. add soup to meat mixture and stir until hot. add sour cream and noodles. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sirloin in oil over medium heat until no longer pink. add mushrooms and pepper. combine milk and soup and add to meat. reduce heat and add sour cream. cook about 30 minutes on low heat- do not boil. add cheeses and cook and stir until melted. good over noodles or rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare pie crust according to directions for 2 crust pie using 9 inch pie pan heat oven to 375 in lge skillet, cook ground beef, onions and garlic until beef is browned. drain stir in remaining ingredients except egg white. mix well pour into crust lined pan. top with remaining crust seal and flute edges cut slits in top crust-- brush with egg white bake at 375 for 45 to 55 minutes let stand 10 minutes-- cut into wedges and enjoy.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute mushrooms and onions in large skillet in margarine until soft; remove from skillet and set aside. slice the meat into strips the size of a pencil, 3 to 4 inches long and brown in skillet. reduce heat to simmer. return vegetables to skillet and add 1 cup water, dry mustard and pepper. cover and simmer 45 min. or until meat is tender, adding more water if necessary. combine flour with 1\/4 cup water, stir until smooth. stir into meat mixture and cook until sauce thickens, about 2 min. reduce heat to low. just before serving, stir in sour cream. serve over hot buttered noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the beef strips in a large skillet. add the onion and sauté for 5 minutes or until tender. stir in the flour, salt, paprika and ground black pepper. add the soup, reduce the heat to medium and let simmer. add the sour cream. prepare the egg noodles. serve beef mixture over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet or dutch oven, saute the onions and mushrooms in the oil and butter until soft. add the beef and cook 10 more minutes. add the beef stock and simmer for 30 minutes. mix the flour and all seasonings with the sour cream and slowly stir into the meat mixture. cook slowly (low heat) until thick, about 15 minutes. remove from heat and serve with noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat a little oil in a pan and seal the meat in batches until well browned. set aside. return pan to heat, add butter and onions and cook for 1-2 minutes or until onions have turned translucent. add mustard, paprika, salt, pepper, flour and water paste to thicken. add mushrooms and sour cream. return the beef and juices and heat through. i like to serve this with fettucine.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet brown ground beef and onion, drain. add salt, garlic powder and pepper. butter both halves of the bread and place on a baking sheet. remove meat mixture from heat and stir in sour cream. spoon on to the bread. sprinkle with tomatoes, green pepper and cheese. bake in a pre-heated oven at 350 degrees for 20 minutes or until cheese is melted. longer for crispier bread. slice into squares and serve.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook beef slowly in butter. dissolve bouillon cubes in hot water to make broth. add flour to broth, whisk until smooth. add the following to the cooked beef:. flour mixture, sour cream, onion and mushrooms. season to taste. keep warm on lowest setting in skillet, 20 minutes. do not simmer! serve over cooked egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut up stew meat. heat oil in a large skillet until very hot. brown meat in batches. drain. in a 4 quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. add meat. pour beef broth and sherry over it. cook on low setting for 8-10 hour or high setting for 4-5 (i prefer to use low setting whereever possible). remove bay leaf. if using low setting, turn to high. in a bowl whisk sour cream, flour, and water until smooth. stir in 1 cup of the hot liquid from the crock pot into the sour cream mixture. add it all back into the cooker and stir. cover and cook on high for 30 minutes. serve over rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut meat across the grain into 1\/2 inch strips, about 1 1\/2 inches long. melt butter in large skillet. add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. in same skillet, cook meat until light brown. reserving 1\/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt. cover, simmer 15 minutes. blend reserved broth and flour, stir into meat mixture. add mushrooms and onion. heat to boiling, stirring constantly. boil and stir 1 minute. reduce heat. stir in sour cream and sherry, heat through. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: shake beef strips in mixture of flour and paprika. in a large skillet or dutch oven, heat oil. over high heat, brown beef, onion, garlic, pepper and mushrooms. stir in water or wine, beef bouillon and yogurt. bring to a boil stirring constantly. reduce heat, cover and simmer for 12 to 15 minutes. serve over rice or noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef in a large sauce pan over medium high heat. remove from pan, add olive oil, garlic, onions and mushrooms, saute till lightly browned. put ground beef back into pan and add bullion, sour cream and cream. cook through till thickened. serve over egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: season meat with salt and pepper and toss in flour to coat. saute in butter on medium heat until browned, stirring often. add onion and bouillon - saute lightly, stirring constantly until onion begins wilting and bouillon begins to break up. add steak sauce, mushrooms with juice, water, and heinz 57. cover and simmer one hour, stirring occasionally. right before serving stir in wine and sour cream. then add cooked noodles and toss to coat.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown onions in butter til tender. add round steak and brown. add all remaining ingredients except sour cream. simmer, covered, for 15 minutes. remove from heat and add sour cream. under low fire, heat. do not boil. prepare rice during simmering time. serve over rice (or noodles if you prefer).","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a deep skillet or medium-size pot, melt the butter and saute the sliced onions for about 5 to 10 minutes, or until translucent and limp. push aside, and brown the meat strips on both sides. mix the meat and the onions. sprinkle with salt, pepper, and thyme. pour the tomato sauce and red wine over the meat mixture. stir in the tomato wedges and bouillon cubes. cover and simmer over a low heat for about 30 minutes. now add the fresh mushrooms and simmer for another 15 minutes. two to three minutes before you're ready to serve, stir in the sour cream and let it heat through, but not boil. serve over lightly buttered egg noodles or white rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 2 tablespoons of oil in a large frying pan. fry the beef in oil for 5 minutes, stirring constantly. add the orange rind, beef stock, salt and pepper and mushrooms. cook gently for 10 minutes. remove from heat. (if anyone likes onions, fry them up now in the pan.). stir in the natural yoghurt, heat through very very gently, then serve straightaway with rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a large nonstick skillet with pam. heat over medium-heat. add beef and onion powder; cook until beef is browned and crumbled. drain; remove from skillet and set aside. respray skillet and add broth. saute mushrooms over med-high heat until tender. stir beef back into pan. combine starch and water together. add to skillet and cook until thickened. reduce heat and slowly add sour cream, stirring well. serve over hot noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make a paste with dry mustard, 1 1\/2t sugar, salt and water (just enough water to make a thick paste) set aside. use less mustard for more mild sauce. this is 'tangy'! heat 1-2 t oil and saute the onions, mushrooms and garlic. drain, set aside. in 2 batches, cook the beef in the rest of the oil. i prefer the beef to be rare, so i just sear it -but cook longer,as you like. stir in the pepper and the mustard paste. add sour cream, stir well. add more sour cream if you like more sauce (i do). add remaining sugar. cook over low heat 5-10 minutes. serve over egg noodles or rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1 t. oil in large skillet over medium heat. add mushrooms. sauté 3 minutes until tender, stirring frequently. add beef tips with gravy. cover and cook over medium heat 5-7 minutes, stirring occasionally. remove skillet from heat. stir in green onions and sour cream until mixed thoroughly. serve over hot noodles. serve with buttered baby carrots and your favorite ice cream for dessert.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onions in 1 tablespoon oil till soft. add additional oil and cook steak till brown. cover and simmer 15 minutes. add wine, soup, salt and pepper; stir well. sauté mushrooms in butter. add paprika and parsley. add mushrooms to steak; simmer 10 minutes. add sour cream to steak. heat over low just until warm. cook noodles. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, mix the flour salt and pepper together. coat the beef in the flour mixture. melt the butter\/margarine in a large skillet. add meat, mushrooms, onion, garlic and any leftover flour mixture. stir frequently until onion and mushrooms become soft. add the beef stock and tomato sauce. heat to boiling, stirring often. when it's just about done, add the sour cream and white wine. stir to mix, then remove from heat. serve over a bed of egg noodles or mashed potatoes. we've even just had it with some crusty rolls. mmmmmmmm -- .","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in skillet. cook beef until browned and juices evaporate, stirring often. add soup, broth, water, worcestershire and pasta. heat to a boil. cook over medium heat 15 minute or until pasta is done, stirring often. add the sour cream and mix well. heat throughout and serve. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut beef into 1-inch cubes. heat 1 teaspoon oil in a non-stick skillet. sauté onion for 2 minutes. add beef and sauté for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; sauté mushrooms. add beef and onions to pan with seasonings. add beef broth, yogurt; gently stir. heat, but do not boil.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut round steak into long narrow strips. brown meat in butter. add chopped onion to meat. add seasonings, water, and consume. simmer 1.5 hours, covered. thicken sauce with flour and water as deisred. cook the noodles in a separate boiling pot. add mushrooms to the sauce. remove sauce pan from heat. add room temperature sour cream to sauce. serve sauce over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil at medium-high in a large skillet. add beef and cook until browned and cooked through. add onions and stir fry until tender. reduce heat to medium. combine soup, peas and worcestershire sauce and add to skillet. heat to a boil. simmer, covered - about 5 minutes. reduce heat to low. stir in sour cream and pepper. heat through. sever with noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet, heat oil. add meat and onion; cook until meat is browned and onion is tender. drain. add broth and worcestershire sauce. heat to boiling; reduce heat. cover; simmer 1 hour or until meat is tender. cook noodles according to package directions; drain. meanwhile, add mushrooms with liquid to meat mixture. in small bowl, stir together sour cream and flour; stir into meat mixture. continue cooking, stirring constantly, 5 minutes or until thickened. toss hot noodles with sauce.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut away fat off of meat. cut up veggies. in a skillet heat up oil. over hight heat brown meat. remove meat from skillet. sauté veggies and garlic for 5 minute remove veggies. make a paste with the flour and the drippings. dissolve bullion in water. slowly add bouillon and water to the paste. cook until thick and bubbly. turn the heat down and add in the sour cream. freeze sauce in a zippy bag. send in the swap with egg noodles. to serve: partially thaw. pour bag contents into a skillet. cover until gently warm. simmer for 30 minute.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook egg noodles according to directions on package. in large pan brown ground meat and drain off oil. add soup and sour cream to meat and let cook for 10 minutes on medium heat. add cooked noodles to meat mixture and let cook for 10 minutes on medium heat. serve!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook meat, onions, parsley and garlic. stir in salt, pepper, mushrooms and soup. simmer 15 minutes. add sour cream and milk and heat through. place in baking dish. topping. mix flour, baking powder, paprika, salt, celery seed and pepper. cut in shortening. add milk and stir just until moistened. drop by tablespoon on meat mixture. sprinkle with poppy seeds. bake in 400°f oven for 20-25 minutes. for oamc freeze before baking. thaw and bake uncovered.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: salt and pepper meat as preferred. pan fry steak quickly in 1\/2 butter. don\u2019t overcook. cook until pink. set meat aside. sauté onion and garlic in remaining butter. garlic will mild out during cooking. try with 1\/2 cup before reducing. stir in flour and then add mushrooms. add beef broth and dry mustard about 2 mins later. cook, stirring until smooth and thick. add sour cream and after 5 mins add steak to pan and heat thoroughly. serve over rice or noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions. drain noodles. cut beef into 1\/2\" cubes. melt butter in a skillet. saute onions until tender. add beef, salt, pepper, and mushrooms. saute for one minute. stir in cream of mushroom soup and water. simmer for 10 minutes. add sour cream and mix well. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef until no longer pink. remove beef and keep warm. add mushrooms, onions and garlic. cook until tender. add flour. add water, lemon juice, vinegar, oxo, salt and pepper. bring to a boil. stir in sour cream, beef. reduce heat and do not boil. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in butter over medium heat, in a 10 inch frying pan or 2 quart sauce pan, for about 5 minutes. add steak and continue to saute until meat is browned. stir in mushrooms, tomato soup and worcestershire sauce. reduce heat to low and simmer until well heated about 5 minutes stirring every few minutes. just before serving add sour cream and stir until well blended. serve over steamed white rice or egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown hamburger meat in skillet. remove meat from skillet and set aside. add flour and water to make the gravy. add salt, pepper and garlic to taste. simmer until thickened. add meat to gravy. cook noodles as directed on package. just before serving add sour cream to mixture and serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine flour,salt and pepper; coat meat. melt 1\/2 cup butter in frying pan: brown meat on both sides. add garlic to taste, onion and mushrooms (more if you like); fry until onion is golden. move meat and vegetables to one side (or keep warm in separate pan). to other side of pan blend together 4 tbs butter and 3 tbs flour, add tomato paste and beef broth; mix well with meat and vegetables. cook until thickened. add sour cream and heat through; simmer but do not boil. sprinkle with parsley.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion and garlic in margarine until almost tender. add the steak. sprinkle fairly liberally with seasoned salt and brown. add mushrooms and pepper. mix cornstarch with water. add cornstarch\/water mixture and bouillon cubes to meat mixture in pan. cook about 10 minutes over medium-low heat. stir in dillweed and sour cream. serve over egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add water to reserved mushroom juice to equal 1 cup. in slow cooker dissolve beef bouillon in mushroom juice. add mushrooms, soup, onion, garlic and worcestershire sauce. saute beef in skillet until browned; add to slow cooker and stir to coat. cover and cook on low for 7-8 hours. when ready to serve cook noodles according to package directions. while noodles are cooking turn off heat to slow cooker. stir in cream cheese until melted and smooth. serve stroganoff over hot noodles. sprinkle with parsley if desired. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown stew beef (with garlic if desired). add basil, marjoram, rosemary, thyme and bay leaves, bacon (optional), butter, onion, green pepper, bullion cubes (all 6), 1 can of cream of mushroom soup and chicken broth. simmer for 2-3 hours, or until beef is tender and onion and green pepper are dissolved. add remaining cream of mushroom soup, golden mushroom soup, sour cream, wine (optional) and mushrooms. mix well. serve over noodles or rice (or both). a hearty roll or bread is recommended to soak up the remaining sauce on the plate.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute garlic and mushrooms in butter. (i use an electric frying pan) add meat and salt and pepper to taste. brown meat. meanwhile, mix rest of ingredients in bowl. after meat has lost it's pink color, add mixture from bowl and heat through. do not boil. serve over rice or noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions; drain and set aside. meanwhile, in nonstick skillet, melt 1 t. butter. add beef; cook until no longer pink, about 2 minutes. remove from skillet; aset aside. in same skillet melt remaining 1 t. butter over medium heat. add onion, garlic, salt and pepper. cook until onion softens, about 3 minutes. stir in soup, mustard, worcestershire, and reserved beef with any juices; cook until mixture bubbles, about 2 minutes.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noddles according to package directions and drain keep warm. heat 2 tsp oil in skillet over med-high heat add half of the beef strips and half of the garlic cook until no longer pink stirring frequently then remove from heat and cook the the rest of the beef and garlic season with salt and pepper. heat 2 tsp oil in skillet with all the beef in it over med-high add mushrooms cook about 2 min remove from heat add gravy mix and water stir to well blended then stir in the noodles top with sour cream before serving (optional).","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: partially freeze steak and slice diagonally across grain into 3\" strips. (when we first made this recipe we only had hamburger in the house. we later made it with steak and found we preferred it with hamburger.) cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. add flour and next four ingredients, stirring well. bring to a boil; reduce simmer 15 minutes, stirring occasionally. stir in sour cream; cook until heated throughly (do not boil.) serve over warm angelhair pasta and garnish with parsley.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut sirloin steak into bite size chunks- remove as much fat and grissle as possible. place 1 tbsp olive oil in a pan. put flour, garlic powder, onion powder, salt, pepper and sirlion into a bowl and stir to coat fully. add to heated olive oil and start browning. cover with a lid and cook on medium to let it cook at a good speed, and let the liquid release from the sirloin. this is usually water, not fat if you get a good piece of meat (i get a sirloin roast and cut from that). when the meat is fully cooked a thick sauce should be formed. at this point you can either: add up to 1\/2 cup water and serve over egg noodles, or add up to 1 cup sour cream and stir to combine, then serve over cooked egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut beef into 1-inch cubes. heat 1 teaspoon oil in a non-stick skillet. sauté onion for 2 minutes. add beef and sauté for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; sauté mushrooms. add beef and onions to pan with seasonings. add beef broth, yogurt; gently stir. heat, but do not boil. serve with macaroni.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim fat from steak; cut beef with grain into 2\" strips. cut strips diagonally across grain into 1\/4\" slices. heat margarine in non-stick skillet until melted. add onion and garlic; cook and stir over medium high heat until onion is tender. stir in beef and mushrooms; cook and stir until beef is no longer pink. stir in wine; reduce heat. cover and simmer 10 minutes. stir cornstarch into beef broth until dissolved; stir into meat mixture. cook and stir over med-high heat until thickened; remove from heat. cover and simmer, stirring occasionally, until beef is tender, about 30 minutes. serve over noodles; sprinkle with parsley.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare the egg noodles according to package directions and set aside. in a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. drain the fat and add the soup and garlic powder. simmer for 10 minutes, stirring occasionally. remove from heat and combine the meat mixture with the egg noodles. add the sour cream, stirring well, and season with salt and pepper to taste.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt the butter in a large pan over med-high heat. stir in onions and cook until soft. add the garlic and cook another minute or two. add all the mushrooms, and salt and black pepper to taste. cook 3-5 min, just so the mushrooms start getting a little soft. now add the ground beef and cook until browned. mix in the beef stock and lemon juice, bring to a boil. blend the flour and cold water in a small bowl until smooth. now stir it in very quickly. the sauce should thicken. cover and simmer for 5 minute. remove from heat, and stir in sour cream. serve over egg noodles. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. saute onions in butter. sir in meat and brown. stir in flour, salt and pepper. cook 5 minutes. stir in soup and simmer, uncovered for 10 minutes. stir in sour cream and mushrooms and heat through (don't have heat too high, or sour cream may curdle). add cooked\/drained noodles and stir. put in casserole and heat in 350 degree oven for about 10 minutes. ***there is really no need to measure precisely. for larger packages of hamburger meat, add spices to taste and extra soup\/ sour cream until you have a rich, thick, creamy consistancy. you also don't have to put it in the oven, but to me, it gives it that extra \"mmmm\" factor.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: season the steak strips with house seasoning, then dust with flour. in a large skillet, quickly brown them on both sides in the olive oil and butter. remove the steak from the pan. add the onion slices and mushrooms to the pan drippings. saute for a few minutes, until the onion is tender. sprinkle with 1 teaspoon flour. put the steak back into the pan with the onion and mushrooms. add the mushroom soup and beef broth. cook over low heat for about 30 minutes, covered. adjust seasoning to taste, adding salt and pepper, as needed. stir in the sour cream the last few minutes, right before you serve. serve over cooked noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook egg noodles according to package directions. brown ground beef and drain. melt butter and saute onion until tender. add ground beef and mushrooms. cook 10 minutes. add soup and simmer another 10 minutes. add sour cream and parsley. heat through. add cooked noodles and serve.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt 2 tablespoons butter in skillet. add sirloin tips. saute until brown. set aside. melt remaining butter in skillet. add onions and garlic saute until golden brown. add flour, mix well over heat, but do not brown. place meat in heavy pot or baking dish, with a cover. add onion and garlic mixture, marjoram, a-1, pepper, carrot, marrow bone, mushrooms and liquid, and chicken base. mix and add broth and salt. cover and bake for 2 hours in a 325 degree oven. skim fat. remove marrow bone. stir a cup of sauce into sour cream and add to meat. serve over rice or noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt butter in large skillet. brown stew meat and onions until onions are translucent. add mushrooms and cook until mushrooms are softened. add beef stock and worchestershire and bring to a boil. reduce to a simmer and add sour cream. simmer 5 minutes. if the sause has not thickened mix cornstrach and water and slowly whisk into sauce. prepare egg noddles in separate pot according to package direction. drain and add to sauce. salt and pepper to taste.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400°f. spray pie plate with cooking spray. in a 10-inch skillet, cook beef mushrooms, onion and garlic over medium heat for 8 to 10 minutes, stirring occasionally, until beef is browned; drain. spread in pie plate. stir remaining ingredients except parsley in a medium bowl with wire whisk until blended. pour into pie plate. sprinkle on parsley. bake 30 to 35 minutes until knife inserted in center comes out clean. let stand 5 minutes before serving.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut your beef up into strips. heat up the beef in a large non stick frying pan. pour the mushroom soup and mushrooms over the beef and continue to heat. add in ketchup, worcestershire sauce, garlic and chili powder, continue to stir ingredients in frying pan. when ready to serve gently stir in the sour cream and serve.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet, cook beef over medium heat until on longer pink. drain. stir in flour and salt until blended. stir in soup, consomme and mustard. bring to a boil, stirring constantly. reduce heat. simmer, uncovered for 10 minutes. stir in the noodles and sour cream. heat through. ( do not boil).","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: toss meat in seasoned flour and nutmeg. melt butter in a saucepan and saute the garlic and onion. add meat and brown well. stir in the mushrooms. combine tomato paste, stock and wine and stir into meat. cover and simmer 1\/2 hour. add sour cream, do not boil. serve over buttered noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large pan, heat oil over medium high heat; brown steak and onion. add bouillion, hot water, salt, ketchup, and mustard, mixing until thoroughly distributed. bring to a boil. reduce heat, cover and simmer for 2 hours. check every half hour or so to make sure the water does not evaporate too much. add more hot water if needed to keep meat covered. combine cornstarch and cold water; add to meat mixture, stirring constantly until mixture thickens, similar to thick gravy. reduce heat, stir in sour cream and heat through. serve over wide noodles or rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice the steaks into strips. saute the onion, garlic, mushrooms, and steak strips in the butter until the meat is browned and the onions are clear. slowly stir in the cream of mushroom soup, the worcestershire sauce and the consommé, salt and pepper. simmer 15 minutes, stirring occasionally. cook noodles as directed and drain well. just before serving, stir in the sour cream until incorporated. toss with the noodles and serve.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the hamburger meat and chopped onions. drain the cooked hamburger. add both cans of soup and 1\/2 cup of water. add salt, pepper, and a shake of garlic powder to taste. bring the sauce to a bubble, then simmer on low heat for 15 minutes or until thick, stirring occasionally. turn off the heat and stir in 1\/2 cup of sour cream. we usually just put a big dollop into the sauce, adding more to our taste. spoon the sauce over cooked egg noddles. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown meat in butter. add tomato sauce, salt, pepper, and worcestershire sauce. cover and simmer until meat is tender. mix cornstarch and water until smooth. stir into meat mixture. cover and cook 10 more minutes, stirring often. cool slightly and stir in sour cream. serve over flat noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rice. wash rice under warm water until water is clear. have an inch of water from top of rice, add a table spoon of vegetable oil, cover and cook. stroganoff. cook your meat (i prefer the sirloin steak) though not all the way through and sprinkle your flower on, this will thicken the dish. sautee your onion and mushroom with your meat. add the beef consume, garlic, tomatoes, and dijon mustard, let simmer until meat is tender. add your sour cream and stir until well mixed. serve over rice or egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet, brown ground beef and onion. drain. add salt, garlic powder and pepper. cut bread lengthwise in half, butter both halves and place on baking sheets. remove meat mixture from the heat; stir in sour cream. spoon onto the bread. sprinkle with tomatoes, green pepper and cheese. bake at 350 degrees for 20 minute or until the cheese is melted. (the longer you bake the more crispy it will be). take out of oven and let cool for 2 minute and enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute meat, onions, and garlic in a hot skillet about 5 minutes, until meat is browned. if using raw mushrooms, add them now, and cook until they are soft. stir in flour and seasonings. cook a minute or two so the flour won't taste raw. gradually stir in the milk. add the soup and, if you are using canned mushrooms, add them now, too. heat through. stir in sour cream and heat but do not boil. add a little more milk to adjust consistency, if desired. taste and adjust seasoning. serve on hot rice or noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dredge beef in flour melt 2 3 tbsp margerine in skillet. brown meat in skillet, then remove from pan. add another 2 tablespoons margarine, then sauté mushrooms and onions until soft. add 2 tbsp flour (can use flour leftover from dredging) and stir into margerine. slowly add beef broth, stirring constantly. if you add liquid too fast, it will lump up. too slow, same thing. add sour cream and stir it up well. add beef and heat through. serve over noodles. add salt and pepper to taste.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: start by frying the onion with the garlic in two tablespoons of butter. when the onion is soft and glistening, saute the portabellini mushrooms with it for 4-5 minutes. while you're busy doing this, heat a separate pan to hot-hot, and sear the beef fillet cut into strips, in another two tablespoons of butter. let it rest for a bare minute, then stir it into your mushroom and onion saute. add the dijon mustard and cornflour, stir well. then stir in the beef stock and simmer for 7 minutes, no longer. stir in the sour cream and barely simmer for another 5 minutes add the chopped parsley. serve on basmati rice, and devour it smiling.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 2 tablespoons oil in large nonstick skillet or saucepan. brown beef in batches if necessary. transfer beef and pan juices to bowl and reserve. heat remaining 2 tablespoons oil and add next 6 ingredients to pot. cook, stirring for about 10 minutes until mushrooms start to brown. sprinkle with flour, cook for 30 seconds. stir in evaporated milk, broth, and mustard. bring to a boil, stirring frequently. add noodles and return to the boil. reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender. remove from heat and stir in sour cream. garnish with chopped parsley.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet brown beef, drain, and rinse with hot water. return meat to skiller and all other ingredients. blend everything together well and heat thoroughly on med low. the sauce will start to come together and the bouillon will turn the sauce a light brown color. if you like egg noodles with your stroganoff. start boiling your water for the noodles when you start to brown your meat. once the water is boiling add salt into the water and add the egg noodles. by the time your egg noodles are done your stroganoff will be too.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan, cook the stew meat and onions with the bullium, lawry's salt, and mrs. dash until the stew meat is cooked through. add the water and gravy to the pan and simmer until gravy has thickened. remove from heat and stir in sour cream until smooth. serve over cooked egg noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large fry pan, cook steak, mushrooms and onions in hot oil until golden brown. add bouillon, water, wine, salt, tomato paste and mustard. cover; simmer about 20 to 30 minutes or until tender. combine flour and water. stir into meat mixture. cook stirring constantly, until mixture comes to boil. reduce heat; stir in sour cream. heat, but do not boil. serve over hot noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut beef into 1\/8 inch strips. in large skillet, over med-high heat, cook beef in butter until no longer pink. remove with slotted spoon and keep warm. in pan juices, cook mushrooms, garlic, and onion until tender. stir in flour. add water, lemon juice, red wine vinegar, bouillion granules, salt and pepper; bring to a boil. cook and stir for 2 minutes. stir in sour cream and beef. heat thoroughly (do not boil). serve over noodles. garnish with parsley and paprika.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in skillet cook and stir ground beef and onion in butter until onion is tender. stir in flower, salt, garlic salt, and pepper. cook for 5 minutes stirring constantly. add cream of chicken soup and simmer uncovered for 10 minutes. add sour cream, let simmer on low while pasta cooks. if you desire, add small amount of water to thin the stroganoff to your desired consistency. serve over pasta.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a slow cooker, combine all ingredients except mushrooms, cream cheese and sour cream. stir. add sautéed mushroom about ½ hour before serving. cook on low setting for 8-10 hours. stir in cream cheese and sour cream just before serving over cooked egg noodles or mashed potatoes.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the ground beef, over medium to medium high heat, in a large frying pan, or stock pot. season with salt and pepper. add the chopped onion, sliced mushrooms and chopped peppers. cook until the onion is soft, and translucent, and the vegetables are almost cooked. add the beef broth, cover with a lid, and bring to a boil. add the noodles, cover, reduce heat to low, and simmer for 9-10 minutes, stirring every 3 minutes, until the noodles are cooked. add the mushroom soup and parsley, stir until it's all mixed in and creamy. taste and adjust seasoning with more salt and pepper, if necessary. serve with sour cream.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound flour salt and pepper into steak; i am guessing round steak. if you buy tenderized steak it is not such a chore and won't have to cook as long. melt the butter and cook onions; add garlic. add meat that has been cut into thin strips. add mushrooms with juice, water, and soup. cook over very low heat for 75 minutes. you may have to add more water here. when meat is tender, add sour cream and parsley just before serving. serve over egg noodles or just mix in to coat noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sweat onions with olive oil in large skillet until transparent. add meat and brown. add water until it just covers mixture in skillet. add mushrooms. bring to a boil. after 10 minutes, reduce heat and simmer for 1 hour. cook noodles until al dente, drain and set aside. when meat is fall-apart tender and there is approximately 1\/8 to 1\/4 inch of broth in skillet, add sour cream. stir completely and warm through. serve over egg noodles. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook egg noodles as per package directions. brown hamburger and drain. saute mushrooms and green peppers. place all ingredients into a pot and bring to simmer. add some heated sauce to the sour cream container to bring the temp up (so that it won't curdle) add sour cream to the sauce, do -not- boil spoon over egg noodles. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix salt, pepper garlic powder and flour. season steak strips in mixture. heat olive oil and butter in large skillet. brown meat on both sides. remove meat to plate. deglaze skillet with wine. add onion and mushrooms, sauté until onion is tender. add mustard. sprinkle with flour. put steak back inches add broth and cream. cook over low heat for about 30 minutes, covered. add salt and pepper as needed. stir in sour cream just before serving. serve over noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: freeze the beef for 10 minutes. slice into thin strips. in a large skillet, heat 1 tablespoon oil over high heat. add the beef and stir fry until browned, 5 minutes. transfer to a plate and cover with foil. to the skillet, add the remaining 2 tablespoons oil and stir fry the mushrooms, onion and garlic for 5 minutes. season with salt, pepper and the thyme. stir in the beef stock and pureed chipotles. stir in the beef, its juices and the mexican crema (or other cream). lower the heat and simmer while the noodles cook. bring a large pot of water to a boil, salt it, add the noodles and cook until tender. drain, then toss with the butter, chives and cilantro. top with the stroganoff.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine 1\/2 cup flour and 1\/4 teaspoon of pepper in a large resealable bag. add beef, a few pieces at a time, and shake to coat. in a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. remove and keep warm. in the same skillet, saute mushrooms and onions in drippings until tender. add garlic, cook 1 minute longer. whisk remaining flour and broth until smooth, stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add the beef, salt, and remaining pepper, heat through. add sour cream, heat through. (do not boil) serve with noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1 teaspoon oil in a non-stick skillet and saute onions for 2 minutes. add beef and saute for additional 5 minutes. turn to brown evenly. remove from pan and keep hot. add remaining oil to pan; saute mushrooms. add beef and onions to pan with seasonings. add wine, yogurt and gently stir. heat, but do not boil. serve with cooked noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. coat meat with flour, salt and paprika. 2. brown beef in pan using the olive oil. 3. in the crockpot layer onion, mushrooms, rosemary, garlic and beef in the crockpot. 4. pour on the broth. 5. cook on high for 4-5 hours or low for 8 hours. 6. during the last 10 minutes, stir in yogurt. 7. serve over the top of prepared noodles or rice.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in crockpot, combine everything except sour cream, cream cheese and cornstarch. cook on low 6-8 hours or high 4-6 hours. add sour cream and cream cheese. stir well. add cornstarch a spoonful at a time until desired consistency\/thickness is reached. serve over noodles or rice. enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together beef, kitchen bouquet, dry mustard, and marjoram. set aside for a few minutes while you slice the mushrooms. slice the mushrooms. heat oil in electric frying pan or large skillet, add meat. brown meat and add mushrooms. turn heat down and simmer, covered, for about 30 minutes, until meat is tender. add sour cream and ketchup. cook only long enough to heat sour cream and ketchup. you don't want it to boil. add salt and pepper to taste. serve over egg noodles (we like wide ones).","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add first 6 ingredients to your crock pot and stir to combine. if mixture seems too thick add a little bit more milk. turn crock pot on high and cook for 4 hours or on low for 8 hours. if you let it cook longer on either setting, check on it to make sure it is not too thick. you want to make sure that your sauce is a little thinner as it will thicken up with next step. before serving, mix in sour cream. this should give your sauce the smooth consistency of gravy. top with garnish, serve and enjoy!","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the onion and garlic. cook ground beef, onion, and garlic until beef is browned. drain excess grease. mix all but the last 4 ingredients into the pan, simmer for 20-30 minutes. combine sour cream, flour, and water, whisk until smooth. add sour cream mixture to saucepan and cook another 15-25 minutes until mixture thickens. while simmering, cook egg noodles according to package instructions and drain. remove bay leaf. serve beef mixture over the noodles.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt 1 t of butter in a large skillet or dutch oven over medium high heat and add strips of beef. brown on each side being careful not to overcrowd pan, while cooking sprinkle with salt and pepper. if using already cooked steak skip this step. remove steak to a plate. in the same pan on med-high, add remaining butter and the onions and mushrooms, sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. cook egg noodles according to directions. add beef broth, worcestershire, cognac and tarragon. simmer until liquid thickens and just coats mushrooms, about 14 minutes. stir in sour cream and add meat and any accumulated juices from plate. serve over cooked egg noodles. season to taste with paprika, salt and pepper.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1 t oil in a large heavy-bottomed pot over medium-high heat with the mushrooms and cook about 5 minutes. reduce the heat to medium and add the remaining oil. add the onion and garliccook another 4 to 5 minutes until soft. add the beef, breaking the meat into smaller pieces as you cook. cook until the meat is brown. sprinkle in the flour and paprika and stir. add in the water. stir to scrape up any browned bits. add the broth. add the noodles. reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes. stir in better than sour cream, parsley, salt and pepper. remove from heat and serve.","target":"brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"saute onions in butter until limp. add flour, salt, pepper, garlic and sugar. cook over medium heat, stirring constantly, for about 5 minutes. add parsley flakes, thyme, beef stock, chicken stock and wine. simmer for 45 minutes. add cognac. toast french bread and place in the bottom of ovenproof soup bowls. sprinkle generously with parmesan cheese. ladle soup into bowls. top with mozzarella cheese (thin slice or grated). place under broiler until cheese melts and soup bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"in large dutch oven, melt butter. saute onions until golden brown. add flour and blend. add broth, and remaining ingredients. cover and simmer cook on low at least 3 hours. serve in ovenproof bowls, with garlic croutons floating on top. cover croutons with mozzaarella or swiss cheese and broil until the cheese melts. this also works very well in the crockpot all day on low and freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"in a large dutch oven, melt butter with olive oil over medium low heat. add onions and thyme. toss to coat. slowly cook onions, tossing occasionally until some of the onions start to brown. add sherry, beef broth, salt and pepper. bring to a boil. reduce heat and simmer for about 40 minutes. top french bread with mozzarella cheese slices; place in broiler. broil until cheese is well melted. to serve ladle into bowl and top with a bread slice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"in large saucepan over medium heat, fry 4 bacon strips of bacon until crisp. discard bacon. saute onions and shallots in bacon fat until tender, about 10 minutes. add balsamic vinegar, wine and oregano; cook for 30 minutes. stir frequently until the onions caramelize and are golden brown. blend in chicken broth. simmer gently for 1 hour, stir occasionally. season with salt and pepper. ladle soup into 4 ovenproof bowls. float the croutons on top of soup and sprinkle with grated cheese. broil until cheese melts. garnish with flat-leaf parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"add first four ingredients to your crockpot. cover and cook on high for 4-6 hours. here comes the difference between most soups like this. place a slice of cheese on the bottom of your bowl. add the soup followed by your croutons. as you stir your soup all that good cheese gets swirled around."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"in a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. add thyme. pour in port and allow to cook mostly off. add beef broth, salt and pepper to taste. bring to a boil and simmer 5 - 10 minutes. pour into soup bowls. top with snug-fitting slice of bread (toasting helps it stay afloat) and shredded cheese. broil until cheese is golden. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"heat dressing in large saucepan on medium heat. add onions; cook 10 minute or until golden brown, stirring frequently. add broth, 2 soup cans water and worcestershire sauce; stir. bring to a boil. reduce heat to medium-low; simmer 5 minute. preheat broiler. ladle soup evenly into 4 large ovenproof bowls. top with croutons and cheese. broil 2 to 3 minute or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"melt margarine in fry pan, coating fry pan with fat. add onions and cover pan with lid. cook for 15 minutes, stirring onions occassionally.do not brown onions! add flour to onions and mix well. put remaining ingredients into a pot and add onion mixture. bring water, wine and beef stock and onion mixture to boil. add salt and pepper if desired. cover and simmer for 45 minutes. meanwhile, cut french stick into 1 1\/2cm slices and toast under a grill only on one side. turn bread over, untoasted side up, and sprinkle desired amount of cheeses on top and grill until melted through and golden brown. pour soup into bowls, 1-2 ladles per person. on top of soup, place a cheese toasty with the cheese side up, so that the toasty will float."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"saute onions in butter. add sugar and flour to make a paste, then add broth stirring to mix well and simmer for 30 minutes. place 4-6 croutons in bottom of broiler safe bowls\/crocks. pour broth mixture over and croutons will rise to the top. add 2 slices of provolone cheese on top of each bowl\/crock. put on cookie sheet and broil for a minute or 2 till cheese starts to brown. let sit for a few minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"melt butter with olive oil in an 8 quart sauce pan on medium heat. add onions and stir until tender and translucent. add beef broth and thyme. season with salt and pepper. simmer for 30 minutes. heat the oven broiler. pour soup into oven safe bowls and place one slice of bread on top of each (i like to break slice into pieces). layer bread with 1\/2 slice of swiss, 1 slice of provolone, and 1 tbsp of parmesan cheese. place bowls on cookie sheet and broil in oven until cheese browns slightly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"heat butter over low to medium heat in large stock pot. sauté onions to soft and golden brown. deglaze with .33 cup beef stock. sauté onions to caramelize slightly darker. deglaze with .33 cups beef stock again. caramelize onions to dark brown. add stock and bring to a boil. reduce to a simmer and allow flavors to blend, about 20 minutes. while soup simmers, cut bread into .5 inch thick slices. toast slices in oven or under broiler. season soup to taste and add sherry. fill crocks with hit soup. top with toasted crostini and cheese. pass under broiler until cheese bubbles and browns. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"in a heavy saucepan, melt the butter\/margarine. add onions and cook until they are golden, do not brown. add the undiluted beef broth, 1 soup can of water, coca-cola, salt, vinegar, and pepper. if the beef taste is not quite there you might want to add some beef boulon to this. cover and simmer 20 to 25 minutes. in deep bowls add croutons, ladle soup and top with swiss cheese and sprinkel on parmesan cheese. microwave for 25 seconds to melt cheese. makes 4 servings or about 6 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"take the french bread, slice it., brush on both sides with oil, put them under the broiler for about 15 minutes. heat the oil in a stock pot, then saute the onions to a light brown. add the 3 cans of soup you can mix the two different kind. bring it to a boil. simmer for about 2 hours. put the soup in individual bowls. put a slice of toasted bread in each bowl, with cheese covering the bread. put the bowls under the broiler for 10 minutes. ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"in a large saute' pan melt butter with olive oil and saute' onions until golden brown. combine both broths and sherry in a large pot and bring to a boil. combine sugar and flour and sprinkle over onions stirring to combine. (to help prevent clumping place flour mixture in a mesh strainer and use to shake over onions.). add onions to broth and simmer covered for 1 hour stirring occasionally salt and pepper to taste. ladle soup into crocks and place a slice of bread and cheese on top. (to make it easier to eat the bread can be cut into bite size pieces before putting on soup.). bake in 350 oven for about 5 minutes until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"chop onions to the desired thickness (the finer the chop the less cooking time). heat oil and add onions and sugar. cook about medium heat till caramelized, don't burn. add broth, bullion, garlic, onion powder, salt and pepper. simmer low for 10-20 minutes. sprinkle grated cheeses on top of toast rounds and brown. serve soup in individual crocks or i use coffee cups, top with the toast rounds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"sautee yellow onions and butter until soft. add beef broth and 3\/4 bottle of the wine. bring to boil adding remaining ingredients to taste (we love a lot of worcestershire!). once at a boil, bring down to simmer and allow time for the wine's alcohol to cook off. we've found that the worcestershire sauce and wine combo really makes the soup delicious. serve soup with some cheese already in the bowl and place a slice of bread and more cheese on top. melt and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"heat oven broiler. melt the butter in a large saucepan. add the onion and cover, cooking until translucent, about 10 minutes. add the wine and cook to a boil, about 5 minutes. add the broth and cook about 5 minutes more. spoon servings into 6 oven-proof soup bowls or crocks. top with 4-5 large croutons then the cheese slices hanging them over the edge. put under the broiler about 3-4 minutes watching until bubbly and slightly browned. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"preheat oven to 450°. slice onions into rings, removing center pieces. fry in a pan with butter until golden brown. add both cans of beef broth to onions and add salt and pepper to taste. also, add a splash of white wine. simmer for 20 minutes. while soup is simmering, grate the gruyere cheese. place aside. pour soup into two oven safe bowls. (i used cast iron bowls) add croutons to the top of the soup, and cover with shavings of gruyere cheese. bake for 10-15 minutes, or until cheese begins to brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"sauté onions in oil and butter on low for 30 minutes. simmer broth and wine for 30 minutes. add onions to broth mixture. toast 4-6 slices french bread. butter and sprinkle with garlic powder. break toast into pieces and place in onion soup bowl. ladle the soup in the bowls. cover with shredded cheese. broil until brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"peel onions and slice 1\/8 inch thick. melt butter in a large pot. add onions and garlic; saute, uncovered, over low heat, stirring occasionally, until onions are soft. stir in salt, pepper, paprika, worcestershire and bay leafs. pour in wine and all but one can of broth. increase heat and bring to a boil. mix flour in remaining 1 can broth. stir into boiling soup. reduce heat and simmer for at least 1-2 hours. serve with fench bread and cheddar cheese (if desired) to top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"sauté onion slices in butter. in a 12-ounce soup bowl, add slices of sautéed onion, dry sherry and parmesan or romano cheese. pour soup stock over all in bowl and add salt to taste. serve soup in bowl topped with a slice of french bread covered with swiss cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"melt 3 tablespoons butter in heavy saucepan and add onions. saute over low heat until golden brown. add white wine, garlic, salt and pepper to taste. cook for a few minutes to reduce wine by half. add beef broth; stir well and cook for 20 to 30 minutes. preheat oven to 350 degrees fahrenheit. pour the soup into individual, oven safe, bowls. top with garlic croutons. mix parmesan and gruyere cheeses together; sprinkle evenly over croutons. dot each with the remaining butter. bake until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put chicken, onions, garlic, chillies, black pepper powder and salt in the blender and run the same till mixture is totally smooth. add very little water if at all necessary. transfer the mixture to the bowl. add bread crumbs and the bread pieces (crush them thoroughly with wet hands). mix them well using your hands. heat the oil in a pan. fill almost 5 1\/2 inches for frying. take out small scoops of mixture. make small balls and flatten them a little before putting in the oil. fry on medium heat on both the sides till well done. serve hot with your favourite salsa, mint chutney or sauce.","target":"blend honey, soy sauce and ketchup until smooth. consistency will be between a light paste or thick liquid, depending on your honey. liberally season chicken parts with granulated garlic, on both sides. spoon sauce over chicken parts, on both sides. place chicken parts skin-side up in a baking dish. bake at 350 degrees for 45-50 minutes (don't worry if the chicken skin looks black)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt over prepared cucumbers and onions. let set for 3 hours. mix all other ingredients together and let come to a good boil. drain vegetables and add to vinegar mixture. bring back to a boil. put into prepared jars and seal. put in hot water bath for 10 minutes.","target":"hard-boil, cool and peel eggs. cut in half lengthwise; remove yolks to small separate bowl. mash with fork. add mayonnaise, honey mustard, pickles and pepper. blend well until smooth. scoop yolk mixture into egg halves; garnish with paprika, if desired. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put water, bouillion cubes and chicken broth in large pot (5 quart dutch oven or stock pot). place on medium heat and bring to a boil. while broth mixture is heating up, chop celery, carrots and onion- add to broth. add garlic, parsley flakes, salt and pepper (taste first before adding the extra salt- bouillion cubes can be very salty!) bring broth back to a boil and let vegetables cook in the broth for approximately 10 minutes. clean chicken breasts and remove any membranes, fat and \/or tendons. cut into 1\/2-1 inch pieces. add chicken pieces to broth\/vegetable mixture and bring back to a boil. when chicken is cooked, add frozen noodles to pot; cover and simmer until noodles are tender and broth is thickened. serve with biscuits- yummy!","target":"cut chicken breasts into strips. place in bottom of crock pot. combine cream of mushroom soup, cream of chicken soup, sugar and garlic powder. pour over chicken. cover and cook on high for 3 to 4 hours or on low for 7 to 9 hours. combine flour and sour cream and stir into cooked chicken mixture. continue cooking for 25 to 30 minutes or until thickened. serve over hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt.","target":"mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1\/2 teaspoon salt. season with black pepper and form into 4 cakes (4 inches in diameter). heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total. stir together yogurt, lemon juice, 1\/4 teaspoon salt, remaining tablespoon chives, and remaining 1\/2 teaspoon zest. serve salmon cakes with sauce. serve with: moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad; (serve in place of the yogurt sauce)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. cook noodles according to package directions. drain and pour into large mixing bowl. saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes. remove from heat and stir into cooked noodles. stir in ham, soup, mushrooms, bouillon or broth, cheese, worcestershire sauce, thyme, marjoram and tabasco, if using. pour mixture into an ovenproof casserole dish. in a small dish, stir together melted butter or margarine and bread crumbs until well blended. sprinkle between your fingers over the surface of the casserole. bake casserole in oven preheated to 350°f for 40 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. butter a 3 quart casserole. prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and sauté until golden brown) cook noodles or macaroni in lightly salted water according to package directions. drain. empty sour cream into a large bowl. fold in noodles or macaroni. melt 3 tablespoons butter in a saucepan. stir in flour, salt and pepper; cook until bubbly. add soup and tarragon or basil. cook, stirring until mixture thickens. gradually add sauce to noodles and sour cream, folding continuously. fold in pimiento and tuna. pour into buttered casserole and sprinkle with buttered breadcrumbs. bake about 20 minutes until piping hot.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles and drain. melt one tbls butter and cook the mushrooms until soft. mix together the mushrooms, tuna, pimentos, sour cream and milk. check the seasonings. melt one oz. butter, remove from the heat and toss in the bread crumbs and parmesan. mix together the noodles and tuna mixture and put into a lightly oiled casserole dish. sprinkle breadcrumb mixture on top. bake at 350 degrees for 35-45 minutes or until lightly brown and bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef in butter in iron skillet and add onion. brown slightly and pour off some of the grease. add tomatoes and noodles. cook until noodles are tender, adding some water if necessary. add corn and olives. turn into a 13x9-inch greased casserole. sprinkle with cheese. bake at 350 degrees, 40 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f. cook sausage in large skillet over medium-high heat about 5 minutes or until no longer pink, stirring to seperate. combine sauce, sausage, ricotta cheese, noodles, half the mozzarella cheese, and mushrooms in large bowl. spoon into 3 quart or 13 x 9 inch baking dish. top with remaining cheese. bake uncovered for about 25 minutes or until heated through.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. bring salted water to a boil and add pasta. in a small sauce pan, add soup, milk and water and tuna. heat on medium till it begins to bubble. turn to low and add salt, pepper, worcestershire sauce, corn and\/or peas, and cheese. spray nonstick cooking spray into a glass covered baking dish. drain pasta. mix together pasta and sauce mix. place the pasta and sauce mix into your baking dish. place the tater tots and french fried onions on top of pasta mixture and cover. bake in the oven covered for 20 minutes. uncover and bake 8-10 minutes. remove from oven and let stand for 10 minutes before serving.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef, drain. add sauce and next 4 ingredients. bring to a boil. cover and simmer for 5 minutes. combine cottage cheese, sour cream, and green onions. fold in the noodles. in greased 3 qt baking dish, layer half the noodles and half the meat. repeat layers. cover and bake at 350* for 35 minutes. uncover, sprinkle with cheese, and bake 5 minutes more.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well. stir in salmon, peas, onion, and noodles; toss lightly. pour mixture into a 1 1\/2 quart ovenproof casserole; cover and bake at 350°f for 30 minutes. uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a fry pan brown the beef with the garlic, approximately. 10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions and mushrooms cook until they are beginning to brown, approx 10 minutes. add the fresh tomato and the zucchini, stir and add the tomato sauce and kernel corn. sprinkle in the spices and jalapeño. add pan contents to the meat and mix well. meanwhile heat oven to 350°f. cook the raman noodles drain and add to the casserole. turn the entire contents into an oven proof dish. sprinkle with the can of fried onion and parmesan cheese. heat through and until the cheese ad onions are browned. serve.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles. in large skillet, cook pork and onions until pork is done. drain noodles, add to skillet. add corn, soup, salt and pepper. put in a greased casserole dish. cover and bake for 30 minutes at 350 degrees. uncover and bake an additional 15 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to pkg instructions. saute onion and garlic in oil for 1 minute. add chicken and cook and stir for 2 minutes. add broth, carrots, potatoes, celery and sage. set aside. in saucepan, melt butter; add flour, salt and pepper. add milk, slowly. cook and stir 3 minutes. remove from heat; add cheddar cheese, stir until smooth. mix with the chicken mixture; stir in drained noodles. place in greased 3 qt casserole. bake at 375* for 50 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in 2 qt saucepan, cook mushrooms with water and oil for 5 minutes. add onions and wine; cook for 1 minute. add flour and stir for 2 minutes. slowly add milk, broth, thyme, sage, and cream cheese; cook for 3 minutes. heat oven to 375°f. in lg bowl, combine mushroom sauce, noodles, peas, parmesan and turkey. spoon into a greased 3-quart casserole dish. top with breadcrumbs, sprinkle with salt and pepper. bake for 30 minutes, or until bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large suacepan, saute celery and onion in butter over medium heat for about 3 minutes. stir in soup, milk, and pimento until blended. in 2 quart casserole toss the pasta and the tuna; mix well. pour the sauce over the pasta. mix together bread crumbs and melted butter; sprinkle over pasta. bake in a 350 degree oven for 20-30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix soups, butter, milk and cheese in a 9 x 13 casserole dish, add noodles and chicken mixing well. top with shredded cheese; bake 350 degrees for 1 hour. if i have them i also like to crush cornflakes and add to the top, then sprinkle cheese and butter over them.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook 6 ounces (about 3 cups) noodles in boiling salted water;drain. slowly brown six 1\/2 inches slices pork tenderloin on both sides in hot fat. season with salt and pepper. make blue cheese sauce: melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3\/4 tsp salt and dash of pepper. stir in 1 cup of milk. cook and stir till thick. add 3\/4 cup crumbled blue cheese (3 ounces); stir till cheese melts. combine noodles, sauce and 3 tbs. each chopped green pepper and chopped pimiento. place in 10x6x1-1\/2 baking dish. arrange meat on top. bake at 350 about 30 minutes or till done.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles as directed on package; drain. combine soup and milk, chicken and cheese and heat to a boil. add salt and noodles; stir together. place in a buttered 1-1\/2 quart casserole. top with croutons or bread crumbs. bake at 350 degrees for 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions; drain. combine noodles and tuna; add mayonnaise, all the chopped vegetables and the salt. blend in the soup and the milk and stir well. heat on top of range and add the cheese. stir until cheese melts. spoon into a 1 1\/2 quart casserole; top with almonds. bake at 425 degrees for 20 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. cook noodles as directed on package. return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. pour into ungreased 2-quart casserole. mix bread crumbs, cheese and butter; sprinkle over casserole. if desired, sprinkle paprika over bread crumb mixture. bake uncovered 35 to 40 minutes or until bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a big skillet, brown the turkey over medium heat. add the celery, green pepper, and onion; saute until tender. add in the soup, water chestnuts, mushrooms, pimentos, soy sauce, salt, and pepper. lower heat and simmer for 20 minutes. remove the skillet from the burner; add sour cream and noodles; stir to combine. transfer mixture to a greased baking dish. cover and bake at 350 degrees for 30-35 minutes or until heated through and bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix tuna, pasta, soup, mushrooms, peas and onion in large bowl. transfer mixture to a 8x8 casserole dish sprayed with non-stick spray. crush potato chips and sprinkle on top. bake in oven preheated to 350º f for 45 minutes to an hour. let stand 10 minutes before serving.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions; drain well. blend together all other ingredients except cheese; fold in noodles. turn into a lightly greased or sprayed casserole dish. top with cheese. bake covered at 375 f for 30 minutes; uncover and bake 15 minutes more.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil noodles, drain. sauté celery and onions in the pot you cooked noodles in-- add the tuna, celery, onions, peas, noodles (cooked) and cream mushroom soup that you have added the milk to. add some salt and pepper. mix all the ingredients. pour into a 2-quart casserole and cover the top with the breadcrumbs. cook uncovered for 20 minutes at 350°f. then turn your broiler on and broil for about 5 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles per package directions; rinse and drain. in a large pot, melt 1\/2 cup butter. add flour, garlic salt, and onion salt; stir until smooth. gradually stir in milk. bring to a boil, stirring constantly. cook and stir for 2 minutes or until thickened and bubbly. add the cheese; stir until melted. add in the noodles; stir to combine. transfer noodles to two greased 2-quart casserole dishes. in a small bowl, add dry bread crumbs and melted butter; toss. sprinkle bread crumb mixture over casserole. bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a greased 2 1\/2 quart casserole baking dish, combine all the ingredients (except the chips). stir to mix well. cover and cook on high in an 850 watt microwave for 10 minutes; stirring after 5 minutes. sprinkle on the crushed potato chips. microwave 5-6 minutes more uncovered. serves 4.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare noodles according to package directions. add peas for last 5 minutes of cooking time. drain. combine in 8-cup (2 l) casserole, soup, milk, tuna and half of cheese. stir in noodles and peas. top with remaining cheese. sprinkle with paprika. bake at 400°f (200°c) 20 to 25 minutes or until bubbling and hot.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions; drain. place half of noodles in a buttered 2 quart casserole. combine ham and 3\/4 cup cheese; sprinkle half of ham mixture over noodles. combine soup and milk, mixing well; pour half of soup mixture over ham mixture. repeat layers. sprinkle with remaining cheese; dot with butter. bake at 375 degrees for 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook and drain egg noodles and combine with diced ham. place in a buttered shallow baking dish. whisk together half and half and eggs and add salt and pepper. pour over noodles, sprinkle top with parmesan cheese and drizzle with melted butter. bake at 350° for 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 f; spray a shallow 2 quart casserole with nonstick cooking spray. cook the noodles according to package directions; drain. meanwhile, spray a large nonstick saucepan with nonstick cooking spray: heat. saute the onions and celery until tender-crisp, about 2 minutes. add the bell pepper, mushrooms and corn; cook, stirring, until tender, about 5 minutes longer. stir in the soup, tuna, milk, parsley, pepper and pepper sauce. remove from the heat; stir in the noodles. transfer to the casserole. sprinkle with the bread crumbs and cheese. bake until the crumbs are golden brown and crisp, 15-20 minutes. top with the tomatoes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions; drain. combine ham, cheese,green pepper,soup, milk, horseradish, mustard and pepper in a large bowl. stir in noodles. turn into a greased 1 1\/2 quart casserole dish. sprinkle with dry bread crumbs and drizzle with melted butter or margarine. bake in 325°f oven for 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry the ham first in a large frying pan; remove the ham, and now fry the bacon crispy. remove the bacon and drain on a paper towel. fry the onion in the bacon grease. cook egg noodles according to the package, drain. put the egg noodles in a dutch oven with the ham, corn, lima beans, onions and tomato bisque soup. mix thoroughly. put the bacon on top of this mixture. bake in a covered dutch oven for 1 hour at 350 degrees.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, cook beef over medium heat until no longer pink; drain. meanwhile, cook the noodles according to package directions; drain. in a large bowl, combine the beef, noodles, oil, 1 1\/2 cups colby cheese, tomato sauce, beans, stewed tomatoes, tomato soup and all seasonings. transfer to a greased 13x9\" bakaing dish; cover and bake at 350 degrees for 30 minutes. uncover; sprinkle with parmesan cheese and remaining colby cheese. bake 5-10 minutes longer or until cheese is melted.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil the noodles until they are done. while boiling combine the cream of mushroom soup, tuna (drained), peas, and cheese. stir in the cooked noodles and place mixture in a oven-safe dish. sprinkle bread crumbs on top and bake at 350f until lightly brown on top.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. cook onion in butter until golden brown; combine with soup, milk, tuna, noodles and peas. pour into a 1 quart casserole. combine cheese and bread crumbs and sprinkle on top of tuna mixture. bake 25 minutes, add time if needed until hot and bubbling.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown meat and add onion; cook until tender. add tomato paste, water, salt and pepper and simmer for 5 minutes. in a separate pan, heat milk and cream cheese; blend well. stir in 1\/4 cup parmesan, garlic salt, green pepper and noodles. in a 9x13-inch baking dish, alternate rows of noodles and meat sauce. bake at 350°f for 20 minutes. sprinkle on remaining parmesan cheese.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil the noodles according to directions on the package. boil the vegetables according to directions on the package. mix the soup with the milk. add the vegatables. brown the sausage. add the sausage to the soupmix. add half the ham and half the cheese to the soupmix. grease a casserole dish that is big enough to accomodate the noodles and the soupmix. add the soupmix to the noodles. mix well. pour the noodles in the casserole dish. sprinkle the rest of the cheese and the rest of the ham on top. put in pre-heated 350 degrees oven. bake until the dish is nice and bubbly. garnish with the parsley. enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions. drain. place half of noodles in buttered 2 quart casserole dish. combine ham and cheese; sprinkle half of ham mixture over noodles. in small bowl, combine soup and milk. spoon half of soup mixture over ham layer. then again: noodles, ham\/cheese, soup. dot with butter. cover loosely with foil. bake at 375 for 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix onions with noodles. add chicken and seasonings. add soup and mix well. put mixture in greased 2 quart casserole dish. sprinkle buttered bread crumbs or corn flake crumbs over top. cover and bake at 325 degrees for 1 hour. uncover 10 minutes before done and let brown.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook pasta by following the package directions; drain and set aside. add cream cheese and next 3 ingredients to the container or a food processor; process until smooth; stir in pineapple. in a large bowl, stir together the pasta, 1\/4 cup melted butter, and the cream cheese mixture. transfer to a lightly greased 13x9 inch baking dish. in a small bowl, stir together the cereal, cinnamon, and remaining melted butter; sprinkle over noodle mixture. bake in a 350° oven for 45-50 minutes or until set.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. coat a baking dish with non stick cooking spray. in a large pot of water cook macaroni; drain well. in a saucepan combine flour and butter. stir until butter is melted. add milk and whisk until sauce thickens. add cheese to mixture; and whisk until cheese is melted. stir in tuna, peas and noodles. place in a baking dish. bake in oven for 30min.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°. cook noodles and drain. melt butter in saucepan, stir in chicken broth, milk, and salt. cook until thick, stirring constantly. in a 2 ½ qt baking dish, mix chicken and noodles and pour sauce on top. cut buttered bread into cubes and put on top. sprinkle with parmesan cheese. bake for an hour (bubbles and bread is toasted).","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook and drain noodles; combine with diced ham. place in a buttered shallow baking dish. whisk together half-and-half and eggs; add salt and pepper. pour over ham and noodles; sprinkle with cheese and drizzle with melted butter. bake at 350° for 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 375 degrees f. cook noodles according to package. drain well and set aside. saute onions and celery in oil until tender. put all ingredients into a large bowl and mix well. *note: be sure to break up tuna well. transfer into a lightly greased 2 quart baking dish. sprinkle with additional cheese if desired. cover and bake for 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven at 425°f. cook noodles in boiling salted water till tender; drain. combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas. blend soup and milk in a saucepan over low heat. add cheese and salt and pepper to taste; stir until cheese is melted. add to noodle mixture. spray a casserole dish with pam. put mixture into casserole dish and sprinkle crushed potato chips on top. bake for about 20 minutes or until bubbly on top.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. grease a 9- x 13-inch baking pan or 3 quart casseiole. cook the noodles according to package directions in boiling salted water. drain and reserve. brown meat and onion in a skillet until meat loses pink color and onions are tender. salt to taste and add red chilli powder. reserve. while meat is cooking, mix tomatoes and chilies in a blender and set aside. mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. mix well and spoon into a greased 3-quart casserole. or you can mix the ingredients right in the casserole. sprinkle remaining cheese on top. bake in preheated oven until hot and bubbly, approximately 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f in 4-quart saucepan over medium heat, in 4 tbsp of hot butter, cook celery and green onions until tender, stirring frequently. stir in flour, salt and pepper until blended. cook 1 minute. gradually stir in milk. cook, stirring constantly until mixture thickens slightly and boils. stir in cream cheese until melted. remove from heat. prepare noodles as directed on label and drain. melt 2 tbsp butter in a small sauce pan. stir in bread crumbs. stir tuna and noodles gently into cheese sauce. pour mixture into a 12x8-inch baking dish. sprinkle with bread crumb mixture. bake 20 minutes or until hot and bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles in boiling salted water per package instructions. mix remaining ingredients together well except for chips. add drained tuna mixture to cooked and drained noodles. place all in greased 2-quart casserole dish. sprinkle with crushed chips. bake: 350ºf. oven for 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil noodles until tender, drain away water. combine in a large bowl all ingredients except soup, milk, cheese and potato chips. combine soup, milk and cheese in a sauce pan on the stove top until cheese is melted. pour the heated soup, milk and cheese mixture over noodle, tuna, vegie, mayo mixture and combine. turn into casserole dish. use two dishes if doubling the recipe. crush potato chips and put on top of casserole. bake uncovered in preheated 425 degree oven for 20 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°. cook noodles according to package directions, draining noodles 1 minute before fully cooked. in a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired. carefully fold in noodles. grease a 9x13-inch baking dish and pour noodle mixture into dish. mix melted butter and cracker crumbs and sprinkle over noodle mixture.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. cook egg noodles as instructed on bag and set aside. add cream of mushroom soup and peas in separate bowl and stir. (don't drain peas). add tuna (drained) into mixture, stir until blended. add to mixture dill weed, pepper and season salt to taste. add noodles and stir. place mixture into baking dish. pour crushed potato chips on top, spread evenly. bake for 30 minute. enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350. cook pasta according to package directions and drain. brown ground beef and onion together in a large saucepan. drain meat if necessary. add cream cheese, soups, and sour cream and heat until cream cheese is melted and everything is well incorporated- but do not boil. add garlic powder. add pasta to meat sauce and mix thoroughly. pour into a baking dish and top with cheddar cheese. bake for approximately 30 minutes or until cheese is melted. enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan, melt 3 tablespoons margarine over medium heat. whisk in flour and seasonings. cook for 1 minute. gradually stir in broth and milk, stirring until boiling and thickened. stir in chicken, pasta, and frozen veggies. pour into a greased 3 quart casserole dish. in a small microwaveable container, melt remaining tablespoons of margarine. add breadcrumbs and mix well. sprinkle over top of casserole and then top with parmesan cheese. (with these 2 things, i usually don't measure very carefully. you can never have too much buttery crunch on top of a casserole!). bake @ 400f for 20-25 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. cook pasta\/noodles to al dente. while pasta is cooking, whisk mayo, milk, mustard, worcestershire sauce, lemon juice, onion powder, salt, and pepper together. mix tuna and peas into sauce. drain and rinse noodles and fold into sauce. pour into greased casserole dish and top with bread crumbs. spray top of casserole with cooking spray. bake one hour or until center is bubbly and top is golden.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. cook sausage in large skillet over medium-high heat about 5 minutes or until no longer pink, stirring to separate. combine sauce, sausage, ricotta cheese, noodles, half the mozzarella cheese, mushrooms and bell pepper in large bowl. spoon into a 3-quart casserole dish or 13 x 9 baking pan. top with remaining mozzarella cheese. bake, uncovered, about 25 minutes or until heated through.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles in salted water; drain. coat with butter. preheat oven to 425 degrees. in large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper and celery. cook over low heat, stirring frequently, for 15 minutes. add tuna and peas. combine with noodles and pour into 2-1\/2 quart casserole. sprinkle top with ritz crackers. bake 20 to 25 minutes. garnish with parsley.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook macaroni according to the directions on the package and drain. grate the onion. mix the cream of mushroom soup, cream cheese, and grated onion together. drain the tuna fish and mix in with the cream cheese mixture. salt and pepper to taste. mix in the cooked noodles and pour into a 2 quart baking dish. sprinkle with shredded cheese to cover the top. take the ritz crackers and crush them finely. spread over the shredded cheese. dot the top of the casserole with butter generously. bake in a 350 degree oven for 40 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook corkscrew pasta according to package directions. drain; cover. set aside. preheat oven to 350°f spray 2-quart casserole with nonstick cooking spray; set aside. melt butter in large nonstick skillet over medium-high heat. add mushrooms and onion; cook and stir until onion is tender, about 5 minutes. using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. stir into mushroom mixture; bring to a boil. cook and stir 2 minutes or until thickened. reduce heat to medium. stir in tuna, peas, pimientos and thyme. add pasta to tuna mixture and stir. spread pasta evenly in prepared casserole. bake until bubbly and heated through, about 30 to 35 minutes. let stand 5 minutes before serving.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. coat casserole dish with non-stick spray. cook noodles per instructions and drain. combine noodles, tuna, soups, onion rings, cheese and peas in a large bowl. in separate bowl, combine melted butter and crushed corn flakes. pour noodle\/tuna mixture into casserole dish. sprinkle corn flakes over top of mixture. bake uncovered for 35 minutes and enjoy.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles and drain. combine noodles, tuna, miracle whip and salt. in saucepan, blend (10.5oz) can soup and 1\/2 cup milk. add cheese and heat. stir until cheese melts.add to noodle mixture. drain peas and add to noodle mixture. bake uncovered at 425 degrees for 20 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles as directed on package, drain them and add one tablespoon of the butter to them and stir. meanwhile in a saucepan stir the milk and soup together over low heat until smooth. add the onion, mustard and sour cream to the soup mixture. in a greased casserole dish layer half of the noodles, half of the ham, and half of the sauce. repeat the layers until you have used it all. melt the other tablespoon of butter and add the breadcrumbs to it. sprinkle bread crumbs over the casserole. top with the parmesan cheese. bake uncovered at 325 degrees (farenheit) for 25 minutes or until hot and bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingrediants, except french fried onions, in 8x11 baking dish. sprinkle french fried onions on top bake 350 for 24- 30 minutes until the french fried onions are golden brown. *for a tastier dish, use 2\/3 cups french fried onions in place of the actual onion in the dish.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir soup, milk, peas, tuna and noodles into a 3 quart casserole dish. bake at 400°f for 30 minutes or until hot. mix bread crumbs with butter and sprinkle over tuna.; bake 5 minutes more. \u2022variation: cheesy tuna melt- in place of bread crumbs sprinkle with 1\/2 cup shredded cheddar cheese.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook rotini according to package directions. mix soup, milk, mayonnaise and mustard. stir in rotini and cheese and gentrly fold in tuna. turn into a 1-1\/2 qt casserole that has been sprayed with cookingoil (so it doesn't stick). bake uncovered at 350 for 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles al dente. do no overcook! mix all other ingredients, except paprika, in a large bowl. add cooked and drained noodles to bowl. spray a 2 qt casserole with nonstick spray. pour noodle mixture into casserole dish and garnish with paprika. bake at 350 degrees for 45 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. drain sauerkraut and spread in 13x9 pan. top with sliced kielbasa. cook and drain noodles. spread over kielbasa evenly. in a bowl mix the soup, onion and dijon mustard. pour over top of casserole and spread evenly. top with the swiss cheese. bake 30-40 minutes until cheese is well melted and casserole is bubbly hot.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. lightly oil a 7 x 11 inch baking pan or spray with a nonstick cooking spray. cook noodles according to package directions. drain. while noodles are cooking, heat oil in a large nonstick skillet over medium heat. add onion, bell pepper, and garlic. cook, stirring frequently, until onion begins to brown, about 10 minutes. remove from heat. in a large bowl, combine cottage cheese, yogurt, paprika, salt, pepper and onion powder. mix well. add onion mixture and cooked noodles. mix until well combined. spoon mixture into prepared casserole. press noodles down gently with the back of a spoon. sprinkle with paprika. cover and bake 25 minutes. uncover and bake 5 minutes more.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. cook and drain noodles. return to pan. add to noodles: tuna, sour cream, mayonaise, milk, mushrooms, peas, salt, pepper and 1\/4 cup shredded cheese. (you can either mix it all in now or put half on top of casserole in the next step. sprinkle 1\/4 cup shredded cheese on top of casserole. crush croutons, as finely as you like. sprinkle croutons over top of casserole. bake for 30-40 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f spray 2-3 quart casserole with non-stick cooking spray. cook noodles as directed on package. brown turkey with garlic and oregano until cooked through. drain. add salt, sugar and tomato sauce and simmer for 5 minutes. combine sour cream, cream cheese and parsely. layer 1\/2 of the noodles then 1\/2 of the meat mixture in casserole dish. spread with sour cream mixture. top with remaining noodles and the tomato sauce. bake for 30 minutes. sprinkle grated cheese on top and bake for another 5 minutes. enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions. melt the butter in a large saucepan, add onions and saute until soft. add the flour and stir for about 1 minute. slowly add milk while stirring until smooth. add salt and pepper. add cheese and stir until melted (taste). add the ham and noodles and pour everything into a greased (use pam) casserole dish. in a small saucepan melt a tablespoon butter; add breadcrumbs and saute until \"toasted\", then sprinkle on top of ham and noodles. bake at 375 for approximately 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions; drain. in a small saucepan, melt butter. stir in the flour, garlic salt and onion salt until smooth. gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat. add cheese, stirring until melted. stir in noodles. transfer to a greased shallow 1 1\/2 quart baking dish. toss bread crumbws and butter; sprinkle over top. bake, uncovered, at 350° for 20-25 minutes or until golden brown.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook pasta, leaving it slightly firm. crush crackers in a zip-lock bag. heat butter and crackers in pan until lightly golden, let cool. mix tuna, mushroom soup, peas, milk, and pepper together in a casserole dish. add pasta and stir well. top with crackers. bake at 350 degrees for 35-40 minute.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil egg noodles until al dente. drain. add salt and pepper to taste. melt 1 stick butter into the noodles. cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. use whole box. chop onions. melt 1 stick butter in saute pan and saute onions till soft. in casserole pan, layer 1\/2 of the noodles. then layer 1\/2 of the onions. then layer all the potatoes. top with remaining layers of noodles and onions. pour all juices\/butter over casserole. bake at 350 f for 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef, drain and rinse under hot water to degrease. cook noodles as directed and drain. combine the beef with remaining ingredients 13 x 9 pan, leaving out 1\/2 cup of the jack cheese and the 2 tablespoons of parmesan. cover and cook at 350 degrees for 30 minutes. uncover and sprinkle top of casserole with the parmesan and remaining jack cheese. bake 5 to 10 minutes more, uncovered, to melt the cheese topping.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the noodles, al dente and grate the cheddar cheese. in the meantime, drain the tuna, slice the mushrooms and mix them in a casserole dish with the dry mustard, mayonnaise and cream of celery soup (you can substitute this with cream of mushroom soup but i prefer cream of celery). once the noodles are cooked, drain them and mix them in with the tuna mixture and shredded cheddar. pour the breadcrumbs over the top. bake the dish uncovered at 350°f for about 45 minutes. enjoy with a salad or something else green (and good for you).","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fill a large pot with water (about 1 1\/2\" from top) add olive oil and salt, bring to a boil. add noodles, return to a boil and cook for 4 minutes. drain. (i usually leave the noodles in the pot that they get cooked in- less dirty dishes). combine chicken, soup, onions, olives and milk and mix together. add seasonings and some of the parmesan cheese (reserve some for the topping). *3 cans of drained tuna and 2 cans of cream of mushroom soup can be used in place of the chicken and cream of celery soup. taste test time! add any additional amounts of garlic salt, pepper as needed. a pinch of italian seasoning is really good too! place in a 2qt buttered casserole dish and top with remaining parmesan chesse. bake at 350 for 30-35 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken breasts into bite size pieces and season with salt, pepper and garlic powder. saute chicken in oil (or pam to lower fat content) until golden brown. cook noodles in boiling, salted water until tender and drain. combine noodles, chicken, mayo, celery, onion and salt. in a pot, blend the soup and milk until heated through. add cheddar cheese to soup, heating until the cheese melts. combine soup with noodle mixture and put into casserole dish. melt butter in pan and add the breadcrumbs, heating until golden brown. top casserole with buttered breadcrumbs. bake at 425 for about 20 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook noodles according to package directions, set aside. brown ground beef and garlic in butter, drain. to the ground beef, add tomato sauce and sugar. in a seperate bowl, combine cottage cheese and cream cheese, add sour cream, onion and green bell pepper to the cheese mixture, stir thoroughly. in a greased 9 x 13 inch casserole dish, layer 1\/2 of the cooked noodles, layer of cheese mix and then the rest of the noodles. cover the layers with the ground beef mixture and top with the cheddar cheese. bake at 350 degrees for 30 minutes. enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. cook macaroni as listed on box. while macaroni is cooking, mince onion and drain the tuna and pimentos. drain the macaroni and return to pot, add 1 cup of cheese and remaining ingredients, mix well. pour mixture into a casserole dish. cover with remaining cup of cheese and sprinkle with paprika. bake 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325°f begin cooking noodles according to package directions. have cream cheese and sour cream ready. remove noodles from heat, drain in collander, and return directly to pot. add cream cheese, sour cream, salt, and black pepper. stirr thoroughly, mixing well. lightly grease a 9x9 pan with butter or spray butter. spread half the noodle mixture into pan. spread chili over top, then spread remaining noodles. sprinkle with cheddar cheese and cayenne pepper. bake for 30-45 minutes or until heated through.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook egg noodles according to package directions. drain. melt butter in frying pan. add cubed chicken, salt and pepper. saute until brown and completly cooked. i always brown this up quite a bit otherwise the casserole can be bland. coat casserole dish with non-stick cooking spray. combine ingredients. you may top with buttered croutons or breadcrumbs if desired. bake covered at 350 for 45 minutes. if using croutons or breadcrumbs remove cover when there are approx 10 minutes left to bake.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. coat 13x9x2 baking dish with cooking spray. combine all ingredients (except cheese) in the dish, adding noodles last. add as much milk as needed, making sure it's not too soupy. bake at 350 for 30 minutes. spread cheese on top and bake for another 5 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f. lightly grease a 3 quart glass baking dish. cook pasta to al dente, according to package directions. drain well, and place in a large bowl. in a large saucepan, melt butter over medium heat. cook onion and celery, stirring until vegetables are tender. stir in flour, mustard, pepper, and salt. add milk all at once. increase heat, and cook and stir until sauce is thick and bubbly, whisking to remove lumps. gently fold sauce, tuna, and tomatoes into noodles. transfer mixture to prepared baking dish, optionally topping with chips. bake 20-30 minutes, until heated through. let stand 5 minutes before serving.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook beef in butter until browned and crumbly. add garlic powder, salt, sugar, pepper, and sauce. simmer over low heat. cook noodles and drain. combine onions, cream cheese and sour cream. grease 2 quart casserole. alternate layers of noodles, cheese mixture, and meat sauce. sprinkle top with grated cheese. bake at 350 for 15-30 minutes or until cheese is bubbly.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil a pot of salted water and prepare noodles according to package directions. in a frying pan, brown sausage. drain fat. add remaining ingredients (except cheese) to the meat and simmer about 10 minutes. when noodles are done, drain and place in serving bowl. remove bay leaf. add meat mixture to noodles and toss to incorporate together. serve with grated parmesan cheese.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil a pot of water. cook the macaroni and cheese according to box. drain the water out of the macaroni. add the cheese mix, milk, and butter according to box. add the peas (drained), tuna (drained), and cream of mushroom soup *do not add the water to the mushroom soup*. enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil water in a pan. cook macaroni in the time given on the package. put the cheese, milk, and butter into the macaroni as directed from the package. add the tuna, peas (both drained), and cream of mushroom soup ( don't add water to the soup). enjoy!","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix salmon, peas, noodles, onion and dill in a large bowl. stir mayonnaise and milk into the soup. stir soup mixture into salmon noodle mixture. turn into a 9x13 inch baking dish. sprinkle the top with the cheese. bake in a 350 degree oven for 25 to 30 minutes.","target":"cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"grease a large black iron skillet and place in a 350 degree oven for at least 15 minutes. saute onion with ground beef and jalapeno pepper. set aside. in a large bowl, mix corn meal, baking soda, salt, oil, milk, eggs, and corn. pour half of corn meal mixture into heated skillet. layer beef mixture and cheddar cheese. then pour remaining corn meal mixture on top. bake 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine cream cheese, butter and sugar. beat until light and fluffy. stir in milk, eggs and vanilla. add together pre-sifted flour, baking powder, baking soda and salt and mix with cheese mixture until smooth. spread half the batter in greased and floured 13x9 baking pan. spread berries evenly over batter. dot the remaining batter over berries. mix brown sugar and nuts, sprinkle evenly over cake. bake 40 minutes and serve warm. add whipped topping to make it even better.","target":"in a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. mix well, and press into a greased 9\" baking dish. slice the cream cheese into about 1\/4\" slices, and lay on top of the cinnamon layer. top this layer with the blueberries. in another bowl, combine the remaining 2 cups almond flour, 1\/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. mix well, and spoon the mixture on top of the cream cheese. sprinkle the top with 1\/4 cup splenda mixed with 1\/2 teaspoon of cinnamon if desired. bake in a preheated 350 degree oven for 35 minute. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the tomatoes and juice, green pepper, herbs, salt and pepper. simmer for about 5 minutes. add the tuna and cook a further 5-10 minutes to heat through. while sauce is simmering, cook the pasta in lightly salted water until tender. drain. place cooked pasta on a serving dish, top with the grated cheese and pour tuna sauce over. garnish with tomato. * can be doubled.","target":"cook pasta and drain. cook ground beef with diced onions and green peppers. spray 13x9 pan. spread pasta in the bottom. layer cheese, ground beef and turkey pepperoni. spread sauce over top and sprinkle with shredded cheese. bake @350' for 30-35 mins or until cheese is melted and bubbly. serves 10."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare tomatoes, set aside. in large skillet, over medium heat sauté scallions, garlic, and celery for 3 minutes (keep it crisp). add pepper, crab, olives, parsley, and dill. when well combined, add tomatoes and cook until all ingredients are hot. serve over pasta, rice, or new potatoes.","target":"in a bowl mix first 7 ingredients. pat seafood dry. in nonstick 12 inches skillet, heat 2 tsp oil over medium heat. add scallops and cook 2-3 minutes or until just opaque,turn over once. transfer to medium bowl. add remaining oil to skillet and cook shrimp 2-3 minutes or until just opaque stirring frequently. transfer to medium bowl. add tomatos, basil,and wine to skillet; cook until almost dry, stirring. stir in butter until just melted. remove from heat and stir in seafood."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown chops in a small amount of butter over medium heat (8-10 min). sprinkle with salt and pepper. add apples and onions halfway through. meanwhile, mix maple syrup and mustard. when chops are evenly browned, deglaze with white wine, scraping up the crusty bits in the pan. pour maple-mustard mixture over all. simmer 1-2 minutes more.","target":"preheat oven to 450°f line a baking sheet with foil and coat with cooking spray. combine mustard, maple syrup, paprika, pepper and salt in a small bowl. place salmon fillets on the prepared backing sheet. spread evenly with the mustard mixture. bake until cooked through, 8-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place oil in a large saucepan and cook the onions and garlic until soft. add the beef, stirring with a fork to break it up until it looses its pinkness. add all the ingredients - except the beans. stir and simmer on low heat for 1 hour. drain kidney beans, add to the beef and cook for a further half hour. serve either in a bowl with crackers or with either rice or salads as an evening meal. great to freeze.","target":"heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the mince and cook for 5 minutes. add the tomatoes, paste, chilli, salt and pepper and mustard seeds if used. blend well. add the kidney beans and simmer gently for about 10 minutes. before serving, check the seasoning and adjust if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"in a skillet, brown the sausages in the canola oil, then remove from skillet and cut into 1\/4-inch slices. (don't worry that they're not done in the middle). use the butter to grease a 2-quart casserole dish. mix all remaining ingredients with the cooked spaghetti, except for the parmesan cheese, and pour into the casserole dish. sprinkle the top with the grated parmesan. cover and bake at 375-degrees f. for one hour. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large bowl, combine 1\/2 cup (125 ml) soup, beef, bread crumbs, mustard, worcestershire and egg; mix thoroughly. in 11-inch x 7-inch (2 l) baking dish firmly shaped mixture into loaf. bake at 350°f (180 and °c) 1 hour or until done. spoon off fat, reserving 2 tbsp (25 ml) drippings. in small saucepan over medium heat, combine remaining soup, water and reserved drippings. heat through, stirring occasionally. serve with meat loaf. -------meatloaf with zesty sauce------------. omit all drippings when spooning off fat. to soup and water in saucepan, add 1 tbsp packed brown sugar, 1 tbsp (15 ml) vinegar, 1 tsp (5 ml) dry mustard and hot pepper sauce to taste.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 325 degrees fahrenheit. in a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce. mix lightly. shape into a loaf and place in a baking dish. in a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar. brush the loaf with this mixture. place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine eggs, milk, and worcestershire. stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder. add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan. bake in a 350f oven for 1 1\/4 hours; drain off any excess fat. mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a small bowl, combine the milk and eggs. add the milk\/egg mixture to the dry mixture, mixing with a fork. let mixture stand 5 minutes. add ground beef; mix well with hands. pack lightly into a nonstick 9\" x 5\" loaf pan, then press firmly. bake meat loaf in a preheated oven for 1 hour. meanwhile, in a small saucepan over medium heat, heat tomato sauce, brown sugar, and mustard to boiling, then reduce heat to low to keep mixture warm. remove meat loaf from oven; brush lightly with some tomato sauce mixture. bake loaf 15 minutes longer until glazed. serve with remaining tomato sauce mixture.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine contents of crumb pouch and milk. add egg worcestershire sauce and contents of seasoning pouch; mix well. add ground beef and mix until combined. press into loaf pan. blend ketchup brown sugar and mustard. brush sauce over meatloaf. bake at 350°f for 45 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: beat eggs into milk. stir in the bread crumbs, onion, salt, sage, pepper. add beef and combine well. put mixture into a loaf pan. bake in a 350 degrees oven for one hour and fifteen minutes. drain off excess fat. combine ketchup, brown sugar, and mustard and spoon over meat loaf. bake for ten minutes longer.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1\/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 f. spray metal baking pan and meat rack (or crumpled foil) with non stick spray. in large bowl combine meat, onion, crackers, soup mix, onion powder, dash of pepper, eggs, and half of the tomato sauce (reserve other half in can). knead with hands to mix well. shape into loaf and lay in pan on top of rack. lay bacon slices over the top. bake 45 minutes. meanwhile in tomato sauce can, add brown sugar, mustard, and vinegar to remaining sauce. stir well. remove meatloaf from oven pour tomato sauce mixture over top. return to oven for additional 45 minutes. remove and enjoy!","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grase 9 x 5-inch loaf pan. preheat oven to 375-degrees f. place bread in large bowl. add water and let soak for 5 minutes. drain off extra water. mash bread with fork. add next 7 ingredients (ground beef- pepper) to bread, mixing well. transfer meat mixture to prepared pan. bake for 30 minutes. pour tomato sauce over meat loaf and sprinkle with oregano. return to oven and bake 20- 30 minutes longer. let stand 5 minutes before slicing.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together, except for bbq sauce. using hands, continue to mix and mash together to form a compact loaf. place in a 9 x 5 x 3 loaf pan. top with bbq sauce, preheat oven to 350° and cook for 35 minutes. then raise temp. to 400° and cook for 25 minutes more.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine the meat, bread crumbs, egg whites, onion, salt, pepper, 1 cup of the tomato sauce and 1 t of the worcestershire sauce in a large bowl. shape into a loaf and place in a 7x11 inch baking dish. cover with aluminum foil and bake 45 minutes. remove from the oven and pour off any fat that has accumulated in the pan. combine the remaining tomato sauce and worcestershire sauce, the mustard, vinegar, and apple juice concentrate in a small bowl. pour over the meat loaf. continue to cook, uncovered, until the sauce is hot and bubbly, about 15 minutes more, basting every 5 minutes. let rest about 5 minutes before slicing. good served hot or cold.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine ground beef, sausage, cracker crumbs, onions, garlic and celery, then add egg, milk, catsup, salt and pepper. mix together well and press into 1 1\/2 quart baking dish. bake 1 hour in a preheated 350 degree oven, then pour tomato sauce over top and bake 15 minutes longer.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mash the vegetables. saut the onion in the butter till softened. add the mashed vegetables and simmer the mixture for a couple of minutes. remove from the heat. mix the rest of the ingredients (mince, seasoning, breadcrumbs, parsley, egg) in a bowl. add the vegetable mixture and blend well. shape the mixture into the shape of a loaf. grease a loaf tin and place the mixture into the tin. dot with the butter and bake in a preheated oven (350 degrees fahrenheit) for approximately one hour.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine loaf ingredients and mix well. in separate bowl mix topping ingredients. shape loaf ingredients into loaf inside 9x9 glass pan. spread topping over loaf. cover pan with foil in a tent-style covering. bake 1 hour. check loaf. uncover and put it back in the oven for 10 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix ground beef, onion, milk, crackers, garlic 1\/2 teaspoon dried mustard and salt and pepper by hand, being careful not to overmix. place into glass bread pan. prepare topping mixture and spread over top of loaf. bake at 350 degrees for 1 hour and 10 minutes. remove from oven and let sit for 10-15 minutes before slicing and serving.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the ground beef, bread crumbs, 1\/2 cup tomato sauce, onions, green pepper, oregano, salt and pepper. mix gently but well. pat into a 9 inch pie plate to form a shell with a 1-inch fluting around the edge. combine rice, water, tomato sauce, salt and 1\/4 cup of the cheese. fill meat shell. cover with foil and bake at 350*f for 25 minutes. uncover and sprinkle with the remaining cheese. continue to bake for another 10 to 15 minutes, uncovered.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl, place bread crumbs, milk, french onion soup mix, barbeque sauce, parsley, thyme and nutmeg. mix well and leave for 5 minutes. add lean ground beef to the mixture and mix lightly until well combined. place 1 sheet of pastry on a baking tray lined with non-stick baking paper. spread filling evenly on top leaving a 4cm ( 1-1\/2 inch) border of pastry. moisten pastry edges with water; place 2nd piece of pastry on top. seal the edges with a fork. brush top of pastry lightly with beaten egg. bake at 200 celcius (392 degrees fahrenheit) for 40 minutes until golden. serve hot or cold cut into squares.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together. (*you mix the 3 tbs of ketchup into mixture*). put aluminum foil on the bottom of the bottom of the casserole dish or oven pan, and grease it. add meatloaf to pan, and spread thick layer of ketchup over top of meatloaf. cover with aluminum foil and bake at 375 degrees for 30-35 minutes. take aluminum foil off the top of meatloaf and bake for an additional 15 minutes to get the top baked. (*tip: i have always dipped my meatloaf bites into ketchup also*). (*i think heinz is the best, but hunt's is also good*).","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375'. in seperate bowl mix tomamto soup, mustard and brown sugar. should have a reddish brown look to it and taste a bit sweet. in large bowl mix together hamburger, eggs and about 1\/4 cup of sauce. mix until hamburger is coated well, now add in corn flakes ( enough so mixture is not to sticky ). now you can either make one big loaf or make smaller loafs. add some sauce to the tops of loaf\/s before you put in the oven. now put rest of sauce in fridge until meat loaf is done. bake meat loafe at 375' for 1 hour.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl, add spice, brown sugar and ketchup. mix it. tear and add dry bread. mix in uncooked beef with hands (this is tradition). put foil on a cookie sheet and shape the meatloaf into a loaf on the cookie sheet. squirt some ketchup on top. cook at 350 degrees from 45 minutes to an hour. stick knife in to check and make sure it's cooked all the way through.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil. cook onions, celery, carrots, garlic, and thyme until very soft. let cool. meanwhile, mix the next 4 ingredients well. incorporate the cooked vegetables. pack tightly in a 10-inch loaf pan. combine the 3 remaining ingredients and spread half of it on top of meatloaf (save remaining sauce to serve with the meatloaf). cook in a water bath for 1 hour or until cooked the whole way through in 400 degree oven. (this makes a pretty large meatloaf -- i usually divide the mixture in half and cook one loaf and freeze the other one. i think it just depends on the size of your family).","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. place tvp, bulgur, oatmeal and soup mix in a large bowl. add boiling water. stir well. set aside. chop pepper and garlic. add all ingredients except ketchup to the mixture. let sit a few minutes. spray a large pan with pam. fold mixture into the pan and around edges. brush with ketchup. bake 1 hour and 15 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: all measurements are approximates. mix the ground meat with the ingredients listed, with the exception of the ketchup. place in a lightly sprayed loaf pan (sprayed with pam), top with ketchup (my boys like a thick layer of it on top). bake in a 350 degree oven until thoroughly cooked (45 minutes or more). *for the dried bread crumbs, i use 2 to 3 slices of lightly toasted bread that has been chopped up in a food processor.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. mix the ground beef, eggs, bread crumbs, onions, ketchup, garlic salt and pepper together. press the meatloaf into the pan leaving enough room in between pan and meatloaf for your finger to fit. bake in 350 degree oven 45 minutes to 1 hour.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. in a 9x13 glass dish lay aluminum foil on the bottom. in a bowl, add the hamburger, egg, water and meatloaf seasoning. mix together. form into any shape you like in the glass dish. cook for 1 hour or until done. take out of oven and squeeze ketchup on the top. cut and enjoy.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. pre heat oven 350 degrees. 2. in large mixing bowl combine ground beef, egg, catsup, worcestershire sauce, salt, pepper, garlic salt and bread crumbs. in an 8' pie pan, arrange ground beef mixture in shape of pie dish. place pie dish in oven for 20-25 minute remove meatloaf from oven and drain grease. arrange crescent rolls in pie shape form. place back in oven 8-10 minute or until golden brown. remove from oven and sprinkle cheeses on top. place back in oven until cheese is slightly melted. remove and let stand for 3-5 minute before serving. enjoy!","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. add meat and mix until well combined. add breadcrumbs and cheese and continue mixing until thoroughly incorporated. transfer meat mixture to an 8 1\/2-by-4 1\/2-by-2 1\/2-inch loaf pan. top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. transfer to oven and bake until meat is no longer pink, about 55 minutes. uncover, and continue baking an additional 30 minutes. let meatloaf stand, loosely covered, about 10 minutes before slicing and serving.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: meatloaf: mix all ingredients together place in a loaf pan and bake at 350°f for 45 minutes. glaze: while meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved. when meatloaf is done, pour over the top and bake an additional 10 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine eggs and milk, stir in crumbs, onion, parsley, salt and pepper. add beef, and mix well. pat into a loaf shape and place on a pan. bake 1 to 1 1\/2 hours at 350°f. spoon off fat. combine ketchup, sugar, mustard. spread over meat and cook another 10 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix first ten ingredients until well incorporated (use your hands for best results). add more tomato sauce a little at a time if meatloaf mixture is too dry. spray bottom and sides of loaf pan with cooking spray. place meatloaf into pan and shape into bread loaf shape. pour remaining ¼ cup tomato sauce over top of loaf. bake at 375 for 1 hour or until juices run clear or meat is no longer pink when you cut into it.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f (175°c). in a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. drain, and allow to cool slightly. in a bowl, mix the cooked beef and onion, egg, ketchup, and worcestershire sauce. spread the corn in the bottom of the pie crust. layer with the beef mixture. spoon the mashed potatoes over the beef, and top with cheese. bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. mix sirloin, bread crumbs, eggs, seasoning and chilies really well in a large bowl. shape into a loaf and place on greased baking sheet and bake about 45 minutes. meanwhile combine glaze ingredients in a small bowl. remove meatloaf from oven and allow to cool briefly. heat grill to medium. cut meatloaf into thick slices. grill slices, using glaze until fully cooked and glistening.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix every thing together with your hands, adding enough milk to make a good consistency. leave for 10 minutes and mix again. you may need to add a little more milk as the stuffing mix will have absorbed the liquid and you don't want a dry meatloaf. grease a 2lb loaf tin and put the mixture into it patting down well and smoothing the top. bake in a medium hot oven for about an hour. remove from the oven and pour off any excess fat. leave to rest for 10 minutes before slicing.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine meat, 1\/4 cup bbq sauce, onion, breadcrumbs, eggs, and pepper into mixing bowl. mix well. shape mixture into a 7 x 5 inch loaf on a rack in a roasting pan. spread remaining 1\/4 cup bbq sauce over loaf. bake at 375 for 25 minutes (or to desired degree of doneness).","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix meatloaf ingredients and shape into a loaf. (put the 2 pieces of bread at the bottom of the pan to ketch any left over grease). mix ingredients for sauce together(i recommend putting the sauce on the meatloaf half way through baking process). place in a loaf pan or on a 13x9 (or whatever size you have) casserole pan. bake 1 hour at 350 degrees.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375 degrees place bread in the bowl of a food processor pulse until fine crumbs form. transfer to a bowl , and add ground beef. place onion, garlic, celery, carrots and parsley in the bowl of a food processor pulse until fine . add to meat mixing , using hands to mix well . add egg ½ cup ketchup 2 tsp dry mustard , salt and pepper, use hands to combine throrughly. places in an loaf pan combine remaining ½ cup ketchup , remaining tsp dry mustard and brown sugar in a bowl stir well until smooth. brush mixture over meatloaf places in the oven cook for about 90 mins if top gets too dark cover with foil and continue baking.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together the meat, crushed crackers salsa and egg. cut the mixture into two parts. i generally make one part a little bit bigger then the second. take the larger section and form it into a loaf, flatten the top and create a ridge around edge. fill the hole you created with the shredded cheese. take the remaining meat mixture and cover the cheese, pinching together the edges of the meat to keep the cheese inside. press down the center of the loaf to flat it out a bit. cook for 50 minutes at 350 degrees. take the loaf out and poor the sauce on top and cook for another 10 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in a large bowl, combine ground beef, egg, crushed saltines, liquid smoke, worchestershire sauce, and seasonings. i wear rubber gloves and mix the ingredients by kneading by hand. spray 9 inch glass casserole dish with cooking spray . place ground beef mixture into baking dish, forming a round-ish loaf. in a small bowl, combine barbecue sauce, ketchup, vinegar, liquid smoke, and brown sugar, stirring until smooth. pour over meatloaf. bake at 350 for 50-60 minutes, depending on your doneness preference. check doneness using meat thermometer (ground beef should be cooked to an internal temperature of at least 160 degrees for safety.). serve topped with extra sauce if desired.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: use your hands, y'all. it's messy but it's the only way to really get everything blended well! combine beef and eggs til moist. add breadcrumbs, ketchup, milk, onion, salt and pepper. shape into a loaf and place on baking sheet or loaf pan. combine all sauce ingredients, and heat for 1 min in microwave. pour sauce over meatloaf, then cover loaf with a layer of ketchup. bake on 400 degrees for 50 minutes. let stand 15 minutes and enjoy.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350°f. soften the oats in the milk for 5-10 minutes. stir in the eggs, the seasonings and sauces, and the pureed vegetables. add the ground beef and mix well (i usually do this part with my hands). add enough breadcrumbs so that the mixture isn't goopy. you may need more or less breadcrumbs depending on how wet the meat and pureed vegetables are. pack the meat into a 13x9 pan. bake at 350f for 1 hour 45 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine ground sirloin, basil, blackpepper, and salt and make a loaf. make an incision on top of loaf and insert cheese so it is in the middle of the loaf. sprinkle rosemary on the outside of loaf. on stove top brown all sides of loaf in a pan that is oven safe. add 1\/3 cup of the beef broth to pot. put pot in oven and cook for 2.5 to 3 hours. when loaf is done take out of oven and put loaf in a serving dish. add rest of beef broth and bring to a boil. add mccormick seasoning pack and cook for about 5 minutes. enjoy with mashed potatoes and a vegetable of choice.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425 degrees. oil a 10x4x3 loaf pan. in a skillet heat oil and saute onion and garlic. in a mixing bowl, combine cooled onion mixture with bread crumbs, beef, oats, and seasonings. use both hands to mix well. transfer mixture to loaf pan and spread into an even layer. spoon ketchup onto the top of the loaf. bake 30 minutes or until a knife inserted in the middle comes out clean and hot.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f\/180°c\/gas 4. in a bowl mix all the ingredients (except the filling) together thoroughly and season well with salt and pepper. grease 2lb loaf tin and spoon 1\/2 mixture into the tin. crumble the cheese into a small bowl, mix well with cream and beaten egg and add chili powder. spread this onto the meat mixture. spoon the remaining meat mixture on top. bake in centre of oven for 1 hour and then remove. turn oven up (475°f\/240°c\/gas 9), loosen sides of loaf tin with a knife and turn out gently onto an ovenproof dish. smear loaf all over with more tomato ketchup and put back into the oven, cooking for 10-15 minutes. serve garnished with sprigs of parsley.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a mixing bowl put ground round and bread crumbs ( or saltines). pour milk over crumbs and allow to set for 3 to 5 minutes to soften. add beaten eggs and salsa and mix well. form mixture into a loaf and place in an oven proof dish. bake for approximately 45 minutes at 350 degrees fahrenheit. for the topping, mix ketchup and brown sugar together. spread over top of meatloaf for the last 10 minutes of cooking.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: beat eggs, add milk, crackers, onion, salt, sage and pepper. add beef and mix well. shape into a 8 x 5 inch loaf and place in a cake pan. combine ketchup, brown sugar and worcestershire and spread 1\/2 to 3\/4 of it over the loaf, use the rest for dipping. bake at 350 for 60 min, let stand 10 minutes before cutting.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. preheat oven to 375. 2. combine 2 tbs bbq sauce, seasoning blend, and next 5 ingredients in a large bowl; stir well. crumble turkey into bowl; gently mix just until blended (do not over mix). shape mixture into a 7 x 5-inche loaf on the rack of a broiler pan. spread remaining bbq sauce over loaf. bake at 375 for 25 minutes or until done. cool on rack 5 minutes before slicing.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine all meatloaf ingredients. shape into a meatloaf, or press into a cake pan (this is usually easier and cleaner). mix ketchup and brown sugar for sauce. then slowly stir in vinegar to taste. spread sauce over meatloaf. bake for one to one and a half hours.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine beef, eggs, onion, basting oil, 2 1\/2 tablespoons bbq sauce, salt, and pepper in large bowl. add panko crumbs. combine beef mixture well and form into loaf shape. center on baking sheet. bake 30 minutes; remove from oven and top with remaining 2 tablespoons bbq sauce. return to oven. bake 25-30 minutes or until internal temp reaches 160. (check by inserting thermometer halfway into thickest part of meat). serve with warmed gravy.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 300 degrees f. wash your hands. add all ingredients to a bowl. mix with your hands. form into a loaf shape on a broiler pan (i have one sized for a toaster oven that i use). cook for about 45 minutes to 1 hour. remove from oven and enjoy! serve with veggies and a glass of milk.(or a beer!).","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions in butter and let cool. combine cooled onions with remaining ingredients and mix well, using hands. place mixture in large bread pan and cover tightly with foil wrap. bake at 350 for 30 minute remove foil and bake an additional 15 minute drain liquid from pan, recover tightly, and let stand for 15 minutes. serve with green tomato garnish.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients in a bowl except: ketchup brownsugar and mustard. mix together using your hands. pour into a loaf pan or 13 x 9 cake pan (if you dont want to make a loaf). mix ketchup, brown sugar, and mustard. pour mixture over loaf. bake at 375 for 1hr.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.). combine the remaining ingredients and pour over the top of the meatloaf. bake for about 90 minutes or internal temperature reaches 165°. note: game meats are notoriously low in fat. using the ground pork will help make a moister meatloaf.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 350 degrees. mix all ingredient in a med bowl. place in an ungreased 13x9 baking dish. cover and place in oven for 1 hour (internal temp 155-160 degrees). topping mix ketchup and a1 in small mixing bowl. spoon on top of hot meatloaf and place back in oven for 15 minutes. let meatloaf rest atleast 10 minutes before serving.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. spray a loaf pan with cooking spray. in a microwave safe bowl place boca ground crumbles and heat for 1 1\/2 minutes. to the crumbles add all ingredients except the 2 tbsp bbq sauce. mix together and let stand 5 minutes. place mixture in loaf pan. top with remaining 2 tbsp bbq sauce. bake 35 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine beef and sausage. add crushed saltines. add lightly beaten eggs, mix in well. add seasoning and any water(or some call for milk) mix packet calls for. shape into loaf and place in 11 by 7 pan. cook at 350° for 45 minutes- 1 hour 30 minutes. oven cooking times vary so cut into loaf periodically to check for meatloaf to be done.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 and mix ground turkey, egg, milk, breadcrumbs, garlic, onions, salt, and pepper in large bowl. spray a 9x13 baking dish with cooking spray, place meat mixture into dish, and form into a loaf shape. mix ketchup, mustard, and brown sugar together in a separate bowl and pour over the meatloaf. bake for 1 hour and consume!","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 180 and deg;c mix sausage meat, beef mince, chopped onion, bread crumbs, parsley, and egg together in a large bowl. shape into a loaf on a oven tray, and put in oven for 45 minutes. while the meatloaf is in the oven, add the remaining ingredients to a saucepan and put on a medium heat. simmer the sauce for a few minutes, and pour onto the meatloaf, and cook the meatloaf for an other 30 minutes. baste the meatloaf with the sauce every 5 minutes.","target":"preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: separate the eggs and beat the yolks. add, the mashed potato to the yolks, mixing thoroughly. add the lemon juice, chives, and salt and pepper. whisk the egg whites until stiff. fold the egg whites into the potato mixture. melt the butter in a nonstick skillet or omelette pan over low-medium heat. cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet. serve immediately.","target":"fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel potatoes. cut potatoes and onion into small cubes. add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil. about the last 5 mins of cooking add the onion to the potatoes. when tender, transfer potatoes and onion to papertowels to drain. beat the eggs with a pinch of salt. lightly coat frying pan with olive oil. add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side. cooking is a creative process, and this recipe lends itself to your creativity! add spices, herbs, meats, veggies and cheese to your taste. this is just the base to a spanish omelette!","target":"fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix sour cream and salad-mix until smooth. drain spinach very well, pad dry and chop coarsely. add to cream mix and combine. add cheese and mix. cover and chill in the fridge for at least 1 hour. you may add 2 minced cloves of garlic to give it a zing.","target":"combine the chopped spinach, ricotta, half the parmesan. egg, salt, pepper and nutmeg. mix well. form the mixture into bantam hen size egg shapes, use a spoon and the palm of your hand to mold them. roll lightly in the flour. meanwhile get a large pan of lightly salted water to a boil. drop in the gnocchi 3 or 4 at a time. simmer gently and when they rise to the top (1-2 min). remove and place in a well buttered oven proof dish. when all are cooked melt butter and pour over the gnocchi. sprinkle with the remaining parmesan cheese. broil for a few minutes until cheese is golden. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all the ingredients together (not the sauce ingredients), blend well, put aside. mix the sauce ingredients in a saucepan. cook stirring constantly until clear. keep warm. when you are ready to serve; heat oil in skillet. shape mixture into 10 patties and put in skillet. cook over medium heat for about 3 minutes each side. serve with the sauce (heated) over top.","target":"beat eggs. heat skillet with 2 tablespoons oil. add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs. pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture. flip over and brown other side. egg foo yung sauce: meanwhile, make sauce. in another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"preheat oven to 400f. place all ingredients, except chicken, in a small saucepan, and cook, over low heat, for 3 minutes, to melt honey. whisk a couple of times. place chicken, skin side down, in a shallow baking pan. season with salt and pepper. bake about 30 minutes. turn, pour on sauce, season with more salt and pepper. bake about 20 minutes more longer, until juices run clear when chicken is pierced, basting once or twice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"throw some salt and sugar on the chicken wings. add enough soy sauce to nicely coat the chicken wings. place the chicken wings on a lightly greased cookie sheet in a single layer. squeeze honey over chicken wings (i turn the bottle of honey over and squeeze, making about three passes over each wing). bake at about 375 until honey carmelizes, turning occasionally-- it may take about 45 minutes-- keep an eye on it--i like it when the wings are really browned but not burned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"saute the chicken in butter to brown lightly. arrange the chicken pieces in a baking dish. mix the rest of the ingredients and heat just long enough for the sugar to dissolve. pour over the chicken and cover with foil. bake at 350 degrees for an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"preheat oven to 400 degrees f. melt butter in skillet and remove from heat and mix in mustard. on a plate, combine crumbs, cheese, parsley, salt and pepper. dip chicken in butter\/mustard and then pat crumbs on the chicken. place the chicken in a 9\" x 13\" baking dish and bake for 45 minutes-note: if you use the legs with the thigh connected, use more time to cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"preheat oven to 375-degrees f. grease a baking dish big enough to hold chicken in one layer. in a pie dish combine the 1\/4 cup melted butter with lemon juice. in a pie dish combine cheese and breadcrumbs. dip chicken pieces in butter\/lemon mixture than roll them in the breadcrumb mixture and arrange in prepared dish. drizzle remaining butter over chicken and then sprinkle with paprika and sesame seeds. bake for one hour, basting frequently and turning chicken halfway through cooking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"in a small bowl combine the mayonnaise, lemon juice, worcestershire sauce, garlic powder, and the black pepper. dip chicken and coat on all sides with the mixture. put the bread crumbs in a large plastic bag. put 1 piece of the chicken at a time into the bag and shake to coat chicken. put the chicken into a glass baking dish or broiler pan. bake at 425 degrees f for 40 minutes or until golden brown and tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"put chicken in a large bowl, add lemon juice,soysauce and of salt and rub it all over the chicken pieces. cover and marinate for at least 1-2 hours or overnight in a refrigerator. preheat oven to 400 degrees. combine bread crumbs, red chilli powder,garlic powder and pepper in another shallow bowl. roll chicken in bread crumbs and arrange chicken in baking dish pieces do not touch. bake 45 minutes or until done. crumbs will form a crisp skin."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"preheat the oven to 425°f mix together the ginger, garlic, honey, chili sauce, lemon juice and soy sauce in a small bowl. place the chicken in a roasting tin and brush with all the sauce. cook towards the top of the oven for 30-35 minutes, turning the chicken several times and basting with the sauce, until cooked. sprinkle with sesame seeds and serve with baked potatoes and a green salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. remove the skin and excess fat from the chicken and rinse. mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. mix the dry ingredients and spread them on a dish. roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. place the breasts bone-side down in a broiling pan. bake for 45-55 minutes rotating the pan after 25 minutes. do not turn the chicken!","target":"pre-heat your oven to 200°c. prepare your baking tray with a sheet of lightly oiled foil to prevent sticking. cut the wings at the joint and trim the tips if you wish. put the bread, garlic, basil, paprika, cayenne and seasoning in a food processor and blitz to make breadcrumbs. dip the wings into the egg and then cover with the crumbs. place on your prepared tray and place in the oven. bake for 30-35 minutes, turning once. to check they are done, take the chunkiest wing and cut into it to the bone; make sure the juice is clear and there is no redness left."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook ground beef and drain, return to pan and add chili powder and taco seasoning and water according to package. reheat for about 10 minutes. spread 1 package crescent rolls in 9x13 pan. spread taco mixture on top. place tomatoes on mixture. mix the 2 cheeses together and put on top of tomatoes. place the second can of crescent rolls on top. bake at 350 for 1 hour.","target":"brown meat with onions and bell peppers until meat is no longer pink and the onions and bell peppers are done. drain meat mixture then return to pan. add in the half can of tomato soup and the half jar of salsa, mix well. next, add in half of the cheese and the milk and tortilla squares, mix well. heat until cheese is melted. transfer into a casserole dish and top with remaining cheese. bake at 350 degrees for 25-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook ground beef and drain, return to pan and add chili powder and taco seasoning and water according to package. reheat for about 10 minutes. spread 1 package crescent rolls in 9x13 pan. spread taco mixture on top. place tomatoes on mixture. mix the 2 cheeses together and put on top of tomatoes. place the second can of crescent rolls on top. bake at 350 for 1 hour.","target":"in a large skillet, brown ground beef and bell pepper in oil and drain well. add salt, tomatoes, water, chili powder and garlic powder. cook on medium heat for about 10 minutes or until most of the liquid is gone. pour into a greased 9x13 inch baking dish. sprinkle shredded cheddar cheese on top. combine corn muffin mix, egg, and milk and beat well. pour this mixture over top of the cheese. bake at 375 degrees for 25 minutes or until corn muffin mix is lightly brown. remove from oven and let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook ground beef and drain, return to pan and add chili powder and taco seasoning and water according to package. reheat for about 10 minutes. spread 1 package crescent rolls in 9x13 pan. spread taco mixture on top. place tomatoes on mixture. mix the 2 cheeses together and put on top of tomatoes. place the second can of crescent rolls on top. bake at 350 for 1 hour.","target":"1. brown ground beef until fully cooked, drain. heat refried beans. 2. add the seasonings and water, bring to a boil, then simmer 6-10 minutes, until most of the liquid has evaporated. 3. preheat oven.to 350* f. 4. assembly time. first in a round cake pan, spray with nonstick spray. 5. then put down a tortilla, then add meat, beans and cheese and spread evenly. 6. then put another tortilla and do the same thing again. (2 times). 7. now you are on you last tortilla, put on top and add meat and cheese . (be genorous with cheese). 8. bake for 20-25 minutes. 9. add sour cream to top and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"combine all ingredients, except drummettes, in large resealable plastic bag; mix well. add drummettes. seal; turn bag to coat chicken. refrigerate at least 1 hour or overnight. preheat oven to 400°f pour chicken and marinade in ungreased 13 x 9-inch baking dish. bake 40 minutes or until chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. transfer chicken pieces to serving dish; discard any remaining marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"combine dry ingredients in a plastic bag. shake and coat the chicken. melt the butter in a frying pan and once it is heated, brown the chicken slowly. place the chicken in a baking dish. combine the cherries with their juice and the wine and pour over the chicken. bake at 350 degrees f. for 30-45 minutes until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"preheat oven to 350°f mix onion soup, whole cranberry relish and catalina salad dressing together in a bowl. place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired. cover the dish and bake for 45 minutes. remove the cover and bake an additional 15-20 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"in a roasting pan, melt 1\/4 cup margarine. add chicken, skin side down. bake at 375* for 30 minutes. while chicken is baking, saute' onion in 2 tablespoons margarine until soft. stir in the rest of the ingredients and bring to a boil and simmer 15 minutes uncovered. spoon over chicken and bake 30 minutes longer or until done, turning it a time or two. (i used butter rather than margarine, and the thighs i used were skinned)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"in a small skillet, heat oil over medium heat. add celery and onion, cook until tender. spoon celery mixture into a medium bowl. add remaining ingredients and stir until well blended. pour into container, cover and refrigerate till time for you to serve. serve with cream cheese and crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"***cranberry \"syrup\" should really be cordial, but zaar does not recognize it as a food product!?!***. divide the cordial between 2 clear mugs, add the allspice berries, orange slices, and cinnamon stick into each mug. carefully add 1\/2 cup boiling water to each mug and give a little stir. let cool to room temperature then chill. when chilled float 1 scoop of vanilla ice cream in each mug; serve! *note: if cranberry cordial is not availible you can use another red cordial, like red currant or cherry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"heat oven to 350 degrees. line cookie sheets with parchment paper. beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. increase speed to medium; beat 3 minutes, scraping the bowl when necessary. add cranberries and nuts; mix on low until just combined. divide dough in half; form into 2 logs about 1 inch in diameter. wrap each in plastic wrap; refrigerate until firm, about 4 hours. remove wrap; slice logs crosswise into 1\/8-inch thick slices. sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. bake until light brown, 10-12 minutes. transfer cookies to wire racks to cool. repeat with remaining cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat large saucepan over medium heat. add olive oil and allow to heat for a minute. add garlic and saute for 2 minutes making sure not to brown the garlic. add tomatoes, olives, anchovies, capers, oregano, and red pepper flakes. simmer will pasta water boils and pasta cooks.","target":"cook pasta al dente according to package directions. while the pasta is cooking, add the wine, olive oil, shallot, and garlic to a medium skillet. bring the mixture to a boil, cover, and cook 2 minutes. add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes. when the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper. toss to combine (adjust seasoning to taste). sprinkle with parsley and parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix sour cream, cream cheese and 1 pkg taco seasoning. set aside. cook meat with 1 pkg taco seasoning as directed. in (deep) 9x12 pan, layer meat, beans, cream cheese mixture, lettuce, tomatoes, olives and jalepenos. serve with tortilla chips or fritos scoops.","target":"in small saucepan, combine refried beans, chili with beans, chili powder, and cinnamon. combine well and heat through. spread in bottom of pie plate. dollop sour cream on top of first layer and spread evenly. in small saucepan, combine salsa, garlic powder, dried cilantro, and onion flakes. dollop on top of sour cream of spread evenly. layer lettuce on top of salsa. combine diced tomatoes, pepper, and onion. (use more or less of the three as long as the total amount comes between 1\/4 cup and 6 tbsp). top lettuce with the tomato, pepper, and onion. top the veggies with the cheese. microwave for 30 seconds to 1 minute, until the sides bubble. the cheese does not need to melt on top. dig in!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix sour cream, cream cheese and 1 pkg taco seasoning. set aside. cook meat with 1 pkg taco seasoning as directed. in (deep) 9x12 pan, layer meat, beans, cream cheese mixture, lettuce, tomatoes, olives and jalepenos. serve with tortilla chips or fritos scoops.","target":"layer bottom to top, spreading gently across entire dish in order to maintain individual layers. layer 1: mix refried beans and bean dip, then spread across bottom of dish. layer 2: spread guacamole. layer 3: mix sour cream, mayonaise and taco seasoning, then spread. layer 4: mix cheeses, then sprinkle half. layer 5: pour picante sauce (or salsa). layer 6: sprinkle green onions. layer 7: sprinkle remaining cheese across top. cover and place in refrigerator until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"cook cubed potatoes about 15 minutes. dice cooked ham. layer potatoes in a 9x13-inch baking dish, pepper and salt to taste. layer ham over potatoes. blend whipping cream, cheese and horseradish then spread mixture over the ham layer. bake 30 minutes at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook cubed potatoes about 15 minutes. dice cooked ham. layer potatoes in a 9x13-inch baking dish, pepper and salt to taste. layer ham over potatoes. blend whipping cream, cheese and horseradish then spread mixture over the ham layer. bake 30 minutes at 350.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"preheat oven to 350 degrees. coat a 2 1\/2-quart casserole with nonstick cooking spray. in a large skillet, brown ground beef over medium-high heat. remove from heat and drain if necessary. stir in tomato sauce, onion, taco seasoning mix, and garlic powder; set aside. in a medium bowl, combine sour cream and cottage cheese; set aside. place half of the tortilla chips in the casserole dish and top with half of the ground beef mixture, then half of the sour cream mixture. sprinkle with half of the monterey jack cheese. repeat layers. bake, uncovered, 30 to 35 minutes, or until cheese melts and casserole is heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. in a medium bowl, combine undiluted soup and sour cream; blend well. stir in frozen ore ida potatoes and ham. cover and bake for 40 to 50 minutes or until bubbly and potatoes are tender, stirring once after 20 minutes. top with cheese, bake 10 minutes longer.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and slice potatoes, carrots, and onion. mix ham cubes with vegetables. spray 11x14 baking dish with pam. put vegetables in dish. mix soups and milk with a wire whisk. when smooth add to vegetables and ham. mix well then sprinkle with salt and pepper. you may cover the top with sliced velveeta cheese if you prefer. cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender. note: when ham prices are low, usually at christmas and easter i always buy 2 hams, cube it, then can it into pint jars. this way the ham is always tender and has it's own natural juices. i mix the juices with the soups.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook onion and green pepper in margarine until tender. stir in flour and pepper. add milk and bring to a boil, stirring constantly. reduce heat and add cheese and mayo; stir until cheese melts. add potatoes and ham; put into casserole dish. bake for 30 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"brown ground beef onion and peppers, drain off fat, stir in taco seasoning mix and water. put the crushed chips on the bottom of a greased 8 inch pan; put refried beans in a bowl and stir until softened\/smooth so you can spread them over the chips. spread beef mix over beans, top with cheese and bake uncovered at 350-375°f depending on your oven, for 20 minutes or until heated through. top with lettuce, tomatoes, sour cream, salsa, guacamole, whatever you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. in a large bowl, combine potatoes, onions, sour cream, condensed soup, butter, cheese, salt, and pepper. spoon into a baking dish. top with potato chips or corn flakes. drizzle with melted butter. bake 40 to 45 minutes. garnish with chives and parsley.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"preheat oven to moderate. butter baking dish. in a medium bowl, combine potatoes, butter, eggs, onion, salt and paprika; mix well. place potato mixture into prepared baking dish and pour milk over top. bake in preheated oven for 40 minutes. sprinkle top with cheese, return to oven and bake until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. bring to a boil the soup, water, and tomatoes. cook onion with ground beef. place layer of slightly crushed doritos in the bottom of a casserole. add a layer of ground beef, a layer of soup mixture and a layer of doritos. continue until all ingredients are used. top with cheese. bake in 350 degree oven for 25-30 minutes. serve and enjoy. you can also add canned beans and cooked rice to this casserole! if you can't get rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the ground beef. add the searsoning packages with 3\/4 cup water. simmer for 15 minutes. add the can of tomatoes, undrained. add the onion, olives, cheddar and broken chips. mix all. place in 1 1\/2 quart lightly greased casserole dish. place in the oven@ 350 degrees for 30 minutes. pour remaining cheese over top. bake another 10 minutes or until cheese is melted. serve alone or with a salad if desired.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put 1\/2 the broken shells in 2 qt greased casserole. in skillet, brown beef, drain. add taco seasoning, water, and onion. simmer for 8 minutes. stir in tomato sauce. spoon into casserole; sprinkle with 1-1\/2 cups cheese. add remaining broken shells; sprinkle with remaining cheese. arrange the tomatoes and olives over the cheese. bake at 350*f for 20 minutes, until hot and bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop onion and fry in oil until translucent. add ground turkey (or ground beef) and cook until done. thinly slice zucchini and potato (i used a mandolin type tool which made the job really quick). layer in crockpot starting with half of the zucchini, 1\/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste. spread on half the can of soup. then layer the rest of the ingredient covering the top with the remaining soup. cook on high for 3 hours.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a casserole dish with oil and heat oven to 350°f. fry the hamburger, onions and garlic until the meat is just cooked. put the hamburger in the bottom of the casserole. top with the steamed french green beans. next the mashed potatoes. cover and bake for 30 minutes. remove cover top with cheese and bake a further 10 minutes or until the cheese is bubbly and browned.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"preheat oven to 350 degrees. brown beef and onions in skillet; drain. mix in tomato sauce, garlic and oregano. place in a 2-quart casserole dish. top with corn. then spread mashed potatoes over the corn. lay cheese over the mashed potatoes in a single layer. bake for about 25-30 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. brown beef and onions in skillet; drain. mix in tomato sauce, garlic and oregano. place in a 2-quart casserole dish. top with corn. then spread mashed potatoes over the corn. lay cheese over the mashed potatoes in a single layer. bake for about 25-30 minutes or until the cheese is completely melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients, except potato chips together well (this can be done right in the pan to save dishes). spread into 9 x 13 inch pan. top with potato chip crumbs (i have used crushed corn flakes too, just as good) bake in a 350 degree f oven for 1 to 1 1\/2 hours. serve with meat course.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray the crockpot with cooking spray or lightly grease with butter. layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. dot with butter, about 1 tablespoon total, and add about 2 tablespoons of water. cover and cook on high for 4 hours (low, about 8 hours). stir in soup or sauce; turn to low and cook an additional 30 minutes or leave on warm until serving time or up to 4 hours. note: add bits of cooked bacon or veggie bacos for extra flavor.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"brown ground beef in skillet. add onion to beef and sautee til tender. mix in salsa, kidney beans, olives, chili powder, salsa and pepper and heat thoroughly. grease 4 qt casserole. layer 1 cup chips 1\/2 of meat mixture, half the lettuce, half the tomato and 1\/3 of the cheese. again layer 1 cup of chips, remainder of meat mixture, lettuce and tomatoes, 1\/3 of the cheese. top with remaining 1\/2 cup of chips and cheese. bake at 350 degrees for 30 minutes. serve with sour cream and more salsa if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. boil potato slices for 1 minute, drain. place potatoes into 8x10-inch covered casserole. sprinkle with pepper and tabasco. cover with 1\/2 cup cheese. layer on cooked sausage. sprinkle on remaining cheese, dill, caraway, and milk. cover, and bake 45-50 minutes, or until potatoes are fork-tender.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°. pour 1\/4 cup melted butter (or marg) into 2 quart baking dish. 9x13 is an equivalent size. add 5 cups of frozen hash browns. in seperate bowl, mix soup, sour cream, milk and green onions. pour 1\/2 the mixture over the hash browns. sprinkle 1 cup grated cheese on top. add the rest of the hash browns, and mixture on top. sprinkle on remaining cheese. drizzle the rest of the melted butter on top. bake for 55 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray 10\" diameter glass pie dish with nonstick spray. separate salmon into chunks and set aside. cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain. transfer potatoes to large bowl. add milk, mozzarella cheese and 1 tbsp. parmesan cheese. beat until almost smooth. season with salt and pepper. beat in eggs. stir in salmon and green onions. transfer mixture to prepared dish, sprinkle with remaining parmesan cheese. bake casserole until golden and heated through, about 45 minutes at 400.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef in skilllet. drain. add water and taco seasoning. cook till reduced by half. set aside. in a 9x12 greased casserole dish. spread refried beans evenly. add (in order) lettuce, onion, jalepeno peppers. top with ground beef mixture. bake at 400 degrees for 15 minutes. add taco cheese and bake an additional 5 minutes or till cheese melts. serve with taco chips of your choice.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown and crumble beef in a large skillet;drain. add tomato sauce,chili beans and half of the onions. mix well then bring to a boil. once mixture comes to a boil reduce heat. let simmer uncovered for 10 minutes. stir in remaining onions and all the corn chips. remove from heat. sprinkle lettuce around the outer edge of the pan. add salsa, cheese and a dollop of sour cream in the center. serve immediately.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375° f. cook beef, onion and garlic until beef is browned; drain. stir in water, taco sauce, chiles, 1\/4 cup olives and seasoning mix. cook over low heat for 3 to 4 minutes. layer half of broken taco shells on bottom of greased 12 x 8-inch baking dish. cover with half of meat sauce; sprinkle with 1 cup cheese. repeat with remaining shells, meat sauce and cheese. bake for 20 to 25 minutes or until bubbly and cheese is melted. top with remaining olives, tomatoes and green onions.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. place 1\/3 of sliced potatoes in a 2 quart casserole dish sprayed with nonstick cooking spray. top potatoes with 1\/3 of the tomato slices, 1\/3 of the onion slices, 1 tablespoon basil and salt and pepper to taste. continue with layers except for the salt and pepper. sprinkle olives over top layer. combine broth and oil and drizzle over the casserole. cover with foil and bake for 40 minutes at 400 degrees. uncover and bake 25 minutes or until potatoes are tender. sprinkle potatoes with parmesan cheese and bake until cheese is melted about 3 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain. add the soup, corn, and chiles; stir to mix well. season with salt and pepper to taste, if desired. in a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce. top with cheese. bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. in a medium bowl, whisk the alfredo sauce and milk until blended. add ham, swiss cheese and peas to another bowl and mix well. grease a 9 x 13 inch baking dish and spread 3\/4 cup of the alfredo mixture over the bottom of the dish. top with 1\/2 of the potatoes, 1\/2 of the ham mixture, 3\/4 cup alfredo and sprinkle with 3 tbsp parmesan. layer remaining potatoes, ham mixture, alfredo sauce and parmesan. cover and bake 45 minutes. reduce heat to 350°f, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel potatoes and onions and slice in 1\/4\" slices. layer in a 2-qt casserole dish. dot butter over the top, then pour over the hot water mixed with vegeta. cover and microwave on high for 17 to 20 minutes. uncover casserole and sprinkle with cheese and parsley and microwave at high for 1\/2 to 1 minute uncovered.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil. place slices potatoes in 1 and 1\/2 quart baking dish. alternate layers of pork chops,onion,and potatoes. pour soup over top. cover with lid. bake at 350 degrees for 1 and 1\/2 hours or until potatoes are tender.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray 13 x 9 baking dish preheat oven 350% place all ingredients, except cheese and bacon in a large bowl. beat with electric mixer til smooth and creamy. spoon mixture into dish. sprinkle with bacon and cheese. cover and bake for 30 minutes. can use instant potatoes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degree season meat with seasonings. in large skillet over medium high heat,saute the meat until well browned on all sides. next,place the potatoes,onions, green peppers and mushrooms over the meat. top with salad dressing, and cover with foil. bake at 350 degree for 1 hour,or until potatoes are done and meat is tender.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. pat ground beef into 8x8 pan and sprinkle with salt and pepper. if using, slice onion on top of beef. slice potatoes onto onion layer, salt and pepper. layer with cheese slices. mix soup and milk together and spread over cheese. cover with aluminum foil and bake for 1-1 1\/5 or until potatoes are tender. remove foil and top with french fried onions and brown for about 5 minutes. enjoy!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375° f. cook beef, onion and garlic until beef is browned; drain. stir in water, taco sauce, chiles, 1\/4 cup olives and seasoning mix. cook over low heat for 3 to 4 minutes. layer half of broken taco shells on bottom of greased 12 x 8-inch baking dish. cover with half of meat sauce; sprinkle with 1 cup cheese. repeat with remaining shells, meat sauce and cheese. bake for 20 to 25 minutes or until bubbly and cheese is melted. top with remaining olives, tomatoes and green onions. garnish with sour cream.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put the potatoes in a large pot, cover with water, and cook over medium-high heat until soft. while potatoes are cooking; in a skillet, cook beef, red pepper, and onion until meat is browned and vegetables are tender; drain. add corn, soup, milk, and garlic salt. mix well. once the potatoes are soft, drain and mash with sour cream. add salt and pepper. spread meat mixture into a baking dish. top with mashed potatoes. drizzle with butter. bake, uncovered, at 350 degrees for 30 minutes. for additional browning, place under broiler for a couple of minutes. sprinkle with parsley.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork chops in a little oil. place sliced potatoes, carrots and onions in a 13x9 baking pan. pour beans over. place pork chops on top. in the skillet that you browned the chops in, add flour, chicken bouillion and water. cook till mixture thickens some and add salt and pepper to taste. pour mixture over all. cover and bake at 350 for 1 hour or till potatoes are tender.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400f (205c). line potatoes on bottom and up sides of a greased 8 x 12-inch casserole dish. bake uncovered for 10 minutes. brown beef in large chunks; drain. add chopped onions, cook until transparent. place beef, onions, broccoli, and tomatoes in potato shell. combine soup, milk, 1\/2 cup cheese, garlic powder, worchestershire sauce and pepper; pour over beef mixture. bake, covered, for 20 minutes. remove from oven and top with remaining cheese, bake uncovered 2 to 3 minutes more, or until cheese has melted. enjoy!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"thaw potatoes slightly. in lg. bowl mix together all ingredients(except for the parmesan.) spread into a 9x13 and sprinkle with desired amount of parm (and yes, i use the stuff in the green can!) bake at 350 for 1 hour. *can halve recipe for a 9x9 pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish. beat together sour cream and cream cheese until well blended. stir in remaining ingredients until well mixed. spread evenly over potatoes. bake, uncovered, at 350°f for 20 minutes or until heated through. sprinkle with additional cooked crumbled bacon and dried chives if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish. beat together sour cream and cream cheese until well blended. stir in remaining ingredients until well mixed. spread evenly over potatoes. bake, uncovered, at 350°f for 20 minutes or until heated through. sprinkle with additional cooked crumbled bacon and dried chives if desired.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"preheat oven to 350f. in a buttered 9\"x9\" casserole dish, layer the potatoes alternately with the onion and carrot. dot the layers with butter and sprinkle with salt and pepper. pour the cream over the final layer, smoothing everything. cover and bake for 45 minutes. remove cover and continue baking 15 minutes longer, or until top is just beginning to brown. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the meat in skillet. add onion,celery and celery leaves. cook for 5 minutes. stir in mushroom soup, milk, worcestershire sauce, salt and pepper. remove from heat. place 1\/2 the sliced potatoes in a greased casserole dish, then add 1\/2 the meat sauce, the rest of the potatoes, then the last of the meat mixture. cover. bake 350 for 1 1\/2 hr.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. combine potato, cheese and egg and set aside. place beef and onion in a skillet over mediun high heat, cook, stirring to break up beef, until beef is browned. pour off excess fat, add corn and taco mix, and stir to combine. place beef mixture in a 8x8 inch baking dish, top with potato mixture and bake 25-30 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in casserole dish alternately lay slices of potatoes and yams. set aside. in small pan melt butter. add bacon and onion. saute for 5 minutes. add brown sugar, spices, and milk. stir until dissolved. pour over potatoes. place foil on top of casserole and bake at 375 degree for 45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375º. press potatoes on the bottom and up the sides of a greased 9-inch pie plate. bake for 10 minutes. mix milk, eggs, and pepper in medium bowl. stir in ham, 2 tablespoons green onions, and 2 tablespoons red pepper. sprinkle half of the cheese over potatoes. pour the egg mixture over the cheese. bake for 35 to 40 minutes or until knife inserted in the center comes out clean. top with remaining cheese, green onions and red pepper. let stand for 10 minutes before serving or put back in oven until cheese melts.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine potatoes, and 1\/2 cup margarine in a large bowl. stir in sour cream, soup, onion, mayonnaise, cheese, salt and pepper. place in a greased 13 x 9 inch baking dish or pan. spread the cornflakes on top and pour 1\/2 cup melted margarine on top. cover with foil. bake 20 minutes at 350 degrees. uncover and continue baking for an additonal 20 minutes. if refrigerated, add an additional 10 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the soup, sour cream, salt, pepper, green onions, and cheese in a large bowl and mix well. add the potatoes and mix well. spoon into a greased 9x13-inch baking pan. top with a mixture of the butter and cornflakes. bake at 350º for 45 minutes or until bubbly around the edges.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef; drain. heat soups and rotel in sauce pan. place doritos in bottom of 9*13 pan sprinkle meat over chips. distribute onion over meat, pour soup over mixture. cover with slices of cheese. bake in 400 degree oven until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. pour 4 tblsp melted butter or margarine into 9x13-inch baking dish. in a medium bowl combine soup, sour cream, milk and green onions. place half the potatoes in the prepared dish, spread with half the soup mixture and sprinkle with 1 cup cheese. repeat layers. in small bowl combine cornflakes and remaining 2 tblsp melted butter or margarine. sprinkle over casserole. bake for 55-60 minutes. note: to prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375º. cook beef, onion and garlic until beef is browned; drain. stir in water, taco sauce, chilies, and seasoning mix. cook over low heat for 3 to 4 minutes. layer half of broken taco shells on bottom of greased 12x8 baking dish. cover with half of meat sauce; sprinkle with 1 cup cheese. repeat with remaining shells, meat sauce and cheese. bake for 20 to 25 minutes or until bubbly and cheese is melted. top with remaining olives, tomatoes, and green onions.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix the sour cream, bacon bits, dressing, parsley and cheese together. toss mixture with potatoes and place in a 9 x 13-inch casserole dish. mix all ingredients together for the topping. spread over the potato mixture in casserole dish. bake at 350f for 40 minutes. enjoy!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. lightly grease a shallow 2-quart baking dish. cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. drain well and return to pot. while potatoes are still hot, add butter and mash with a potato masher until smooth. stir in 1 cup of cheese, milk, sour cream and eggs until blended. then add 1\/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste. spoon into the prepared baking dish. sprinkle with remaining cheese and 2 slices of bacon, crumbled. bake uncovered for 35-40 minutes or until the top is lightly golden brown. sprinkle with remaining 1\/4 cup of scallions and serve.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and drain. in a 9x13 pan,add the butter, then the meat. top with half the onion. in a bowl add soup,cheese, and milk;cook in the microwave until cheese is melted. pour 1\/4 of mixture over meat and onions. top with potatoes and rest of onions. pour remaining soup over all. bake covered with foil at 350 for 2-2 1\/2hrs; uncover for the last 30 min.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown hamburger, drain,. add seasoning mix according to the instructions on the package. in a 2 quart casserole place a layer of chips, top with a layer of taco mix, then a layer of cheese. repeat these layers 1 more time. bake at 250 until cheese melts. about 20 mins.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pan fry ham in bacon fat until brown. place in well buttered casserole dish. melt butter in a sauce pan, remove from heat and blend in flour. return to heat and add milk. stir over direct heat until sauce boils and thickens. arrange potatoes over ham and pour hot sauce over them. bake in slow oven (325 degrees) until potatoes are tender, about 1 hour. cover for first 1\/2 hour then remove cover.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mash potatoes with butter or margarine, salt, pepper, onion and milk. add sour cream. mix in 1\/2 of the cheese. pour into a large casserole dish. sprinkle remaining cheese on top. bake 15 minutes at 350 degrees fahrenheit. top with crumbled bacon. if prepared ahead of time and chilled, bake 45 minutes at 350 degrees fahrenheit or until bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sprinkle pork chops with seasoned salt. in a skillet, brown chops on both sides in oil. in a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 2\/4 cup cheese and half of the onions. spread into a greased baking dish. arrange pork chops on top. cover and bake at 350 degrees for 40 minutes. uncover; sprinkle with the remaining cheese and onion. bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut potatoes into squares and boil in pot for 30-45 minutes, or until potatoes are soft. preheat oven to 350°. drain water and add butter. mash. add milk a little at a time mashing in between until potatoes are thick and creamy. pour potatoes in a 9\"x13\" casserole dish or a circular deep casserole dish. sprinkle salt and pepper atop. spread cheese atop until potatoes are covered. do the same with the bacon bits and chives. bake for 30 minutes, or until cheese is melted. top with sour cream and serve.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, cook beef until no longer pink; drain. toss onion, mushrooms, carrots and celery in flour; add to skillet with the broth, worcestershire sauce, tarragon and pepper. bring to a boil; reduce heat. simmer, uncovered for 15-20 minutes or until the vegetables are tender. add kitchen bouquet and stir to combine. transfer to a 2-qt baking dish. combine potatoes and 1\/2 cup cheese; spread over beef mixture. sprinkle with paprika and remaining cheese. bake, uncovered at 350 degrees for 20-25 minutes or until heated through. broil 4 inches from the heat for 5 minutes or until bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and boil potatoes. while potatoes cook, cook bacon until well done and crisp. drain and crumble bacon, set aside. dice onion and carmelize in melted butter, set aside. when potatoes test done, drain and mash. stir in heavy cream and whip. season with salt and pepper to taste. fold in onions, bacon and parmesan cheese. add additional cream if you prefer softer potatoes. turn into a greased casserole dish. bake for 30 minutes in a preheated 350 degree oven. sprinkle with additional parmesan before serving.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in sauce pan heat soup and butter until melted. add all the rest of ingredients except 1\/2 to 1 cup of the cheese (personal taste), mix until well combined. pour into a 9x13 pan and top with remaining cheese. bake covered for 45 minutes at 350 degrees. remove from oven and let sit uncovered for 15-20 minutes (to allow sauce to thicken). serve and enjoy!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients together except the potatoes, grated cheese, corn flakes and 1\/4 cup melted butter. spray a 9 x 13 pan with non-stick spray. layer the potatoes, sauce mixture, and grated cheese in the pan. repeat the layers until the ingredients are used up. top with crushed corn flakes and pour 1\/4 cup melted butter over the top. bake at 375 degrees f. for 1 hour.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook ground chuck in skillet over medium heat until brown. drain. stir in soup, milk, pepper, and half of the onions. spray 3 to 4 quart crock pot with cooking spray. layer potatoes and green bean in crock pot. top with beef mixture. spread. cover and cook on low for 6 to 7 hours. top with onions and shredded cheese before serving.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. brown ground beef in a skillet, drain off fat. add 1-1\/2 cups tomato sauce and the taco seasoning; mix well. line bottom of a 9x13 casserole with two cups corn chips. crush remaining corn chips; set aside. spoon meat mixture over corn chips. combine remaining tomato sauce and the refried beans. spread over the meat. bake, covered, for 25 minutes. sprinkle with cheese and crushed corn chips. return to oven and bake 5 minutes more.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 350 degrees f. in a large bowl mix onion, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, butter, garlic powder, salt and pepper. add hashbrown potatoes and mix well. spread into a lightly greased 13 x 9 x 2 inch baking dish. sprinkle with parsley flakes and paprika. bake uncovered for 1 hour and 15 minutes. let stand for 15 minutes before serving.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 12x8x2 inch casserole. bake uncovered, at 400 degrees for 25-30 minutes, or until potatoes are almost tender. meanwhile, in a skillet, brown beef;drain. sprinkle beef and corn over potatoes. combine soup,milk,garlic powder, pepper, onion and 1\/2 cup of cheese;pour over beef mixture. bake at 400, uncovered, for 20 minutes or until vegetables are tender. remove from oven, top with remaining cheese. return to oven for 2-3 minutes, or until cheese melts.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. peel and dice potatoes, boil until barely done. drain. melt butter in frying pan, saute onions in the butter until beginning to brown and crisp. mix all except parmesan cheese in 9 x 13 baking pan that has been sprayed with cooking spray. sprinkle top with parmesan cheese to taste. bake covered for 35 minutes, uncover and baked for additional 15 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, brown the ground beef; drain off fat. combine browned ground beef with tomato sauce, chopped onion, garlic, mixed vegetables, salt, and pepper. transfer ground beef mixture to crockpot. combine potato flakes with sour cream and water. spread over beef mixture. cover and cook on low for 6 to 8 hours (high for 3 to 4 hours). sprinkle with the grated cheese 30 minutes before serving.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: start by cooking the beef then drain. put into 9x13 casserole pan. add in cream of mushroom, cream of chicken, and rotel (drained); mix all together. pour crunched bag of doritos evenly across the top. finally spread cheese on top of the doritos and put into oven for about 10-15 minutes; (preheat oven to 350).","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel, cut, cook, drain, and mash potatoes.(i don't peel when using the red potatoes, but mash them skins on) add milk, butter, garlic powder, salt, pepper, mozzarella cheese, cheddar cheese, and optional ingredients of your choice. mix well. place in a 2 quart casserole. sprinkle top with parmesan cheese. bake until lightly browned.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"spray 9x13 pan with cooking oil spray. cover bottom with 1\/2 of the tortillas. spread with 1\/2 of green chilies. sprinkle 1\/2 of the cheese on top. repeat layers. combine eggs, milk, and salt. pour over tortilla layers. let stand overnight in refrigerator. bake 30 minutes @ 350°. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. spread mashed potatoes evenly on bottom of casserole dish. layer sour cream evenly over top. sprinkle house seasoning, to taste. saute onion and bell pepper in butter; evenly layer over top of sour cream. slice potatoes and layer over onions and bell peppers. add butter. sprinkle house seasoning. finally top with cheese. bake for 25 to 30 minutes. remove from oven and crumble bacon over top. cook's note: leftover mashed potatoes work wonderfully in this recipe.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter and spread into a 13x5 casserole dish. peel and thinly slice potatoes. place into the bottom of the dish. sprinkle with salt and pepper. place chopped onions onto potato layer. place a layer of fish fillets on top of the potatoes and onions layer. place layer of dressing on top of fish fillets. bake in 375°f oven for about 30 minutes (30 minutes in convection oven, may take longer in conventional oven). cook until fish is flaky and dressing has browned.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients together, except the fried onions. put into deep casserole dish. top with french fried onions. bake in a preheated 350 degree oven for 1 hour until golden on top. *can be made ahead a couple of days. *do not bake until ready to use. *can also be frozen.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: to bake potatoes, preheat oven to 400 degrees. scrub potatoes and prick with fork. place on baking sheet and bake 45 \u2013 60 minutes, until done. cool completely and cut baked potatoes into 1-in. cubes. in a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. add potatoes. spoon in to a greased 13-in. x 9-in. x 2-in. baking dish. when ready to cook, preheat oven to 375 degrees. bake, uncovered for 40 minutes or until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dice chicken into bite size pieces and cook until done. mix sour cream, soup and salsa; add chicken to mixture. layer doritos, mixture , and cheese. repeat, ending with cheese. bake at 375º for 20 minutes (or microwave for 10 minutes on high). let cool slightly and serve with tomatoes, lettuce, onions and olives. very good with salsa on top!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove all skin from bbq chicken and all chicken meat from bones. boil potatoes until cooked and drain. combine chicken and potatoes and set aside. add onion and garlic to melted butter and microwave on high for 1-2 minutes. add flour and stir until combined. gradually add stock and blend to a smooth paste. cook on high for another 2-3 minutes. add mustard and cream to butter mixture and stir well. pour sauce over chicken and potato mixture and place in a casserole dish. sprinkle with cheese and paprika. cook in oven at 180 degrees for around 15-20 minutes or until cheese melts and browns.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"spread shredded potatoes in the bottom of a greased 9 x 13 baking dish. arrange chicken over potatoes. combine the remaining ingredients, except topping. pour over chicken. mix together the cornflakes and butter. spread on top. bake, uncovered, at 350° f for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spread shredded potatoes in the bottom of a greased 9 x 13 baking dish. arrange chicken over potatoes. combine the remaining ingredients, except topping. pour over chicken. mix together the cornflakes and butter. spread on top. bake, uncovered, at 350° f for 45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: lightly brown onion and garlic cloves in skillet. add hamburger, brown. drain grease if necessary. in a casserole dish, combine drained hamburger mixture and remaining ingredients. cover and bake at 350 for about 1 hour. take out and cover with shredded cheese, i used cheddar, then put back in oven until cheese is slightly browned, or just melted. whichever you prefer.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: thoroughly mix together all ingredients. place mixture in a glass casserole or baking dish lightly coated with non-stick spray. bake at 350 degrees uncovered for 1-1.5 hours* until top is browned. *length of baking time will depend upon depth of baking dish. the deeper the dish the more time may be required.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel potatoes and boil until soft. coarsely mash pulp with potato masher. stir in 1 cup cheddar cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper. spoon into a lightly greases 13 - x- 9 inch baking dish. bake @ 350 for 30 minutes or until thouroughly heated. sprinkle with remaining 1 cup cheese, bacon, and 1\/2 cup chives.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon crisp. reserve. sauté onion, shallot, garlic, apple and cabbage for 20 minutes. turn up heat and add the stock, cider, vinegar and sugar. cook 10 minutes, stirring frequently, until most of the liquid is gone. boil potatoes in salted water for 20 minutes until tender. preheat oven to 400°f grease pan. drain and mash the potatoes. with a fork mix in the butter, then milk and lastly the egg. add the cabbage mixture, bacon, parsley and pepper flakes, mix well. pour into baking dish and bake 20 minutes. enjoy, enjoy, enjoy.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions in butter. heat milk, sauted onions, soup, chicken and sour cream. in bottom of buttered baking dish place a layer of shredded potatoes. about 1- 2-inches thick. pour half of heated sauce over layer of potatoes. then add a layer of cheese. repeat for one more layer of potatoes and sauce and cheese. bake at 350° for 30- 45 minutes covered.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. grease or spray a casserole dish. slice potato and layer in the greased dish, sprinkle with italian seasoning and salt and pepper. spread the peas evenly over the potato. if you want meat layer the ham or chick over the peas ( salmon, tuna, or crab meat can also be used). in a medium bowl add one egg and one yolk (reserving egg white in a separt bowl)the cottage cheese, 1\/2 cup shredded cheese, milk, salt, pepper, garlic powder and pepper flakes and mix well. whip the reserved egg white into stiff peaks and fold into cheese mixture. pour and evenly spread the cheese mixture. over the ham layer. sprinkle the top with the remaining 1\/2 cup of shredded cheese. bake in over for 40-45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375 degrees f. in 3-quart saucepan, heat water and butter to boiling. boil 1 minute, stirring constantly. add milk; remove from heat. stir in potato flakes with fork until potatoes are desired consistancy. stir in sour cream and cheese. spoon into ungreased 13 x 9-inch glass baking dish. sprinke bacon and onions over top. bake 20 to 25 minutes or until hot.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. remove from heat and stir in remaining ingredients. salt and pepper to taste and add garlic. pour into ungreased casserole dish. (i use a cake pan). cover and bake at 350 degrees fahrenheit for 30 to 35 minutes. when it is done baking i sprinkle cheese on top and put back in the oven until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees fahrenheit. peel and dice potatoes. boil potatoes until not quite done (about 8 minutes). in a round casserole dish, combine cream of chicken soup and milk. stir with fork until a soup-like consistency. fold in green beans, cheddar cheese, velveeta cheese, and salt and pepper. drain potatoes. fold potatoes into the casserole dish. bake for 30 minutes or until potatoes are done to desired tenderness.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel potatoes and cut into eighths. place in large saucepan; cover with water and bring to a boil over high heat. reduce heat to low, cover and simmer 15 minute or until tender. drain. return potatoes to saucepan. using potato masher, mash potatoes with milk. blend in dip, salt and pepper. place potato mixture into a shallow 2-quart baking dish. sprinkle with cheese and bacon. heat in a preheated 350 oven 20 minutes or until hot. if these are made ahead of time, the warming time will increase to about 45-60 minutes, depending on how cold the dish is when placed in the oven.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: set oven to 350 degrees. grease a 13 x 9-inch baking dish. in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste. add in the thawed hash browns and mix to combine. transfer to baking dish. at this point you can cover and refrigerate to bake the next day, top with the cornflake before baking. in a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole. bake for about 50 minutes to 1 hour. delicious!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease 13x9x2 inch pan. layer potatoes, then onions, strips of chile and longhorn cheese. repeat until all the ingredients have been used up. season with salt and pepper on each layer. top with crumbled bacon. cover tightly with aluminum foil. bake at 350 degrees for about 1 hour.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. thaw hash brown potatoes in microwave. cook on high for 4 minutes. mix remainder of ingredients in large bowl. stir defrosted potatoes into mixture. pour into 9x13 glass casserole dish. cook in 350 degree oven for 45 minutes, until golden brown around edges.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. brown pork chops in oil. mix together, mushroom soup, sour cream, water, onion and parsley. put a layer of potatoes in casserole. salt and pepper each layer of potatoes. pour mixture over potatoes. put another layer of potatoes. pour more mixture. put pork chops on top of potatoes, cover and bake for 1 1\/4 hours or until potatoes are done.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: form ingredients itno three layers. press meat into greased 9 x 13 inch pan to make bottom layer, spread soup over meat and tater tots form third or top layer. bake casserole at 350 degrees for 45 to 55 minutes. tip: potatoes could be the second layer, then top with soup.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. brown the hamburger and fallow directions on the back of the taco seasoning. in a 8x8-inch pan spread the refried beans to cover the bottom. pour the salsa on top of the refried beans. evenly spread the meat on top of the salsa. melt the velveeta on low till it is completely melted and spread over the meat to totally cover. drain jalapeños very well and spread over the top of the cheese. then spread the onions on top of that. bake for approx 30 minutes or until the cheese is light brown. serve in bowls with taco chips. hope you enjoy.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage and onion until sausage is cooked completely. drain. in bowl, mix soup, milk, salt and pepper. in 9x9 casserole dish, layer half of the potatoes, pour half of the soup mixture on top, then half of the cheese, and half of the sausage. repeat. cover with foil. bake at 350 degrees for 1 1\/2 hours. remove foil. sprinkle top with a little cheese and heat until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan melt butter over medium heat. stir in flour, salt and pepper until smooth. cook and stir for 1-2 minutes. remove from heat and stir in sour cream and cheeses. cook and stir over low heat just until cheese is melted. (it will be thick). remove from heat and stir in eggs, potatoes, ham and onion. put in greased 2-quart casserole dish. bake uncovered 350 degrees, for 30-35 minutes, until bubbly and edges are golden brown.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes in a large saucepan and cover with water. bring to a boil. reduce heat;cover and cook for 12-15 minutes or until tender. drain. in a large bowl, combine the remaining ingredients;gently stir in the potatoes. transfer to a greased 13x9 in casserole. bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly. let casserole stand for 10 minutes before serving.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"preheat oven to 350 degrees. spray a 2 quart baking dish with nonstick cooking spray. cook beef, onion and 1 1\/2 teaspoons of the garlic in a large skillet over medium heat, stirring fequently, until the meat is browned and crumbly. mix in the the tomatoes, parsley, oregano, cumin, cinnamon and salt. spoon beef mix into the prepared dish. arrange pita bread on top of the beef. bake until the filling is bubbly and pitas are golden, 20-25 minutes. meanwhile, combine cucumber, yogurt, mint and remaining garlic; mix well. serve sauce with casserole."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"crock pot: spray your crock pot with cooking spray. place all ingredients in the sprayed crock pot. stir well. put on lid and cook on low for about 6 - 7 hours or on high for 3 - 4 hours. oven: preheat oven to 350°f spray a 13 x 9 baking pan with cooking spray. mix all ingredients well. pour into the prepared baking dish. bake at 350°f for 45-55 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes until soft, drain, and place in casserole dish (you don't need to mash them). while potatoes are boiling, fry bacon on the stove, reserve all grease. pour the bacon and all the drippings on top of the cooked potatoes and stir to incorporate. season with salt and pepper. flatten mixture in dish and cover with a layer of sour cream and a layer of cheddar cheese. bake in oven for 20 minutes or until cheese is bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. scrub potatoes and prick with a fork. bake 1 hour. let potatoes cool. peel (if desired) and cut into chunks. preheat oven to 350°f. in a large bowl, combine remaining ingredients. add potatoes and toss gently. spoon into a 9x13-inch baking dish. bake 40-45 minutes or until hot and bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees f. spray 9x13-inch casserole dish with no-stick cooking spray. in large pot (on top of stove) combine evaporated milk, water, butter, potato slices and sauce mix over medium heat, just until it comes to a boil. remove from heat. stir in sour cream and chives (or green onions). pour into prepared casserole pan. sprinkle with cheddar cheese. bake 40 minutes or until bubbly and golden brown.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preparation directions: heat oven to 350°f spray a 13 x 9-inch baking pan with no-stick cooking spray. combine evaporated milk, water, butter, potato slices and sauce mix in a 5-quart pot. cook over medium heat, just until mixture comes to a boil. remove from heat. stir in sour cream and chives or green onions. pour into prepared pan. sprinkle with cheese. bake 40 minutes or until bubbly and golden brown.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: prepare potatoes according to package directions. stir in spreadable cheese and next 4 ingredients; stir until blended. spread mixture on bottom of a lightly greased 11x7 inch baking dish; top with cheddar cheese. bake at 350°f for 25 to 30 minutes or until thoroughly heated. garnish if desired.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix cream of chicken soup, sour cream, onion, and paprika until smooth. stir in butter, cheese, and hash browns until well-blended. pour into 9x13 baking dish. gently mix corn flakes and melted butter. top casserole. bake at 350 degrees for 40 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. boil potatoes in water, drain, and cool in a bowl of cold water. leaving skins on, cut into small chunks. mix remaining ingredients in a bowl except for 1\/2 of the cheese. mix in potatoes. transfer to a greased oven bowl or dish and top with remaining cheese. bake at 350 degrees for 45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"wash and peel potatoes. place in 2 quart covered casserole. add water; cover. microwave on high 8 to 10 minutes. drain; let cool. dice potatoes. combine soft brie cheese, yogurt, eggs, salt and pepper in food processor bowl or blender container. process until smooth. pour over diced potatoes. mix well; put into a 1 quart soufflé dish. drizzle with melted butter, sprinkle crumbled cheese on top and put in a 350* oven for 20-30 minutes or until cheese is melted. tip: cream cheese can be substituted for soft brie cheese and shredded cheddar cheese for the crumbled blue cheese for a diffent \"cheesy casserole\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. lightly grease on 9x13 baking dish. place potatoes in bottom of prepared dish. combine the 1\/2°c butter, condensed soup, cheese, sour cream, salt and onion in a separate bowl. mix well and then pour over potatoes. top with crushed cornflakes and drizzle with 1\/2°c melted butter. bake at 350 for 45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. boil potatoes in salted water in large pot over high heat until tender, 12 minutes. drain, return potatoes to the pot, and dry over medium heat for 1 minute. turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside. saute bacon in a skillet over medium-high heat until crisp. drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt. assemble casserole, spreading half the potatoes in a 2 quart casserole dish. top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese. bake until golden, 30 minutes. garnish with chives.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil. add onion and garlic. saute for 3 minutes. add ground beef and cook until brown. drain. stir in tomatoe sauce and taco seasoning. rinse kidney beans and toss with 1 cup cheese. layer in greased casserole dish: chips. cheese\/bean. chips. meat. taco sauce. cheese. bake at 375 degrees for 25 minutes or until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes and bay leaves in a large kettle; cover with water. bring to a boil. reduce heat; cover and simmer for 25-30 minutes or until tender. remove from heat; cool to room temperature. place potatoes in the freezer for 1 hour and do not drain cooking water. drain potatoes; peel and grate. place in a greased 9x13\" baking dish. drizzle with butter, sprinkle with salt and pepper; toss to coat. combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes. sprinkle with remaining cheese; top with cornflakes. bake uncovered at 350 degrees for 45-50 minutes until bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425°f with rack in middle. peel potatoes and thinly slice (about 1\/16 inch thick), then toss with butter, 3\/4 teaspoon salt, and 1\/2 teaspoon pepper. spread evenly in a 2-quart shallow baking dish and add broth. cover tightly with foil and bake 30 minutes. uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pan fry ham and chopped onion in olive oil until onions are lightly browned. while onions and ham are cooking, peel potatoes and slice paper thin. butter a medium casserole dish and place sauteed ham and onion inside. salt and pepper the ham and onions. preheat oven at 325 degrees. melt butter in a sauce pan, remove from heat and blend in flour. return to heat and add milk or rice dream rice milk. stir over direct heat until sauce boils and thickens. arrange potatoes over ham and pour milk and flour mixture over them over them. sprinkle potatoes with chives and basil flakes. bake at 325 degrees until potatoes are tender, about 1 hour. cover for first 1\/2 hour then remove cover.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: crumble the beef and mix with onion and pepper in a microwave dish. cover and microwave on high for 41\/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain. stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. cover and microwave on high for 3 1\/2 to 4 1\/2 minutes or until bubbly, stirring every 2 minutes. stir in rice. transfer to a shallow dish coated with cooking spray. cover and let stand for 6-8 minutes or until liquid is absorbed. sprinkle with cheese. cover and microwave on high for another minute or until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, combine ground beef, onion and celery. brown over medium-high heat; drain. season with salt and pepper. in a 3 quart casserole, combine tomato soup, ketchup and worcestershire sauce. add ground beef mixture, potatoes, peas and carrots; mix well. cover and bake at 350°f oven for 1 hour and 15 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 200c, grease a large casserole dish. peel and slice potatoes using a mandolin into a bowl of water.layer potatoes on the bottom of the casserole dish until covered and add 1\/3 of the cheese and 1\/3 of the cream. sprinkle bacon across the top. add a second layer of potato, cheese, cream and bacon. repeat until casserole dish is full to the top. sprinkle cheese on top and add salt and pepper to taste, sprinkle the paprika across the top. cook for 30-45 minutes or until potatoes are cooked through and top is golden brown. serve hot.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a greased 2 quart baking dish layer 1\/2 each of the potatoes, ham, peppers and cheese. then repeat with remaining ingredients in the following order; ham, peppers and onion. top with remaining potatoes. bake, covered, in a 350 degree oven 45 minutes. uncover and bake 15 minutes more. sprinkle with remaining cheese. bake uncovered, 5 minutes more until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes on bottom and sides of a 9\" x 13\" casserole dish. bake at 400 degrees fahrenheit for 10 minutes. brown ground beef and drain. place beef, broccoli, 1\/2 can onions and tomatoes in potato shell. combine soup, milk, 1\/2 cup cheese and seasonings and pour over beef mixture. bake, covered, for 20 minutes, at 400 degrees fahrenhiet. top with remaining cheese and onions. bake uncovered 2-3 minutes longer, until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350degrees. in large mixing bowl combine the two soups (dont add water), sour cream and mix well. add ham and onions and mix then add veggies and potatos and mix it all put entire mixture into casserole dish and bake for 25 minutes. sprinkle cheese over the top and bake 5 more minutes. let cool 5 mins and enjoy! substutions with this recipe are easy so be creative.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. cut up potatoes (while still hot) into a large mixing bowl. cut up pieces of velveeta cheese (as much cheese as you like) and mash potatoes until cheese melts. heat up cream of mushroom soup and pour into potato mix, stir well. add sour cream and bacon and mix well (optional). place mixture into casserole dish and place into oven, uncovered, for 20 minute. after 20 min is up, top with grated cheddar cheese and place back in the oven for 10 minute. enjoy!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in alarge mixing bowl, combine hash browns, onion, 1\/2 cup (1 stick margarine, sour cream, soup, and cheese, and mix throughly. grease 9x13 inch baking dish, and pour into it. combine corn flakes, and remaining 1\/2 stick melted margarine, and sprinkle over top of the casserole. bake uncovered at 350 degrees, for 45 minutes or until the edges start to bubble.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large sauce pan saute onions in butter. add the cheese, sour cream and soup. stir until melted. spread potatoes in 13x9 in pan. pour soup mixture over top and stir together. crush corn flakes and sprinkle over top. cook at 375 degrees fahrenheit for 45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. top potato mixture with crushed cornflakes. bake at 350 degrees fahrenheit for 1 hour or until bubbly. sprinkle with parsley.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the potatoes until tender. i usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them. quarter the potatoes, leaving the skin on. in a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese. toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan. top with the 1\/2 cup of the cheese. in a small bowl, combine the corn flakes and butter; sprinkle over the casserole. bake at 350 degrees for 35-45 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the 5 cups of potatoes till tender. drain and empty into a large bowl. chop and dice the onion and add it to the potato's. next add the ham. melt the velveeta cheese in the microwave or stove top with just enough milk to make it creamy usually about 2 tbls spoons. stir and pour cheese into the bowl. add salt and pepper to taste pour into a 11x13 casserole dish. sprinke cheddar cheese over entire casserole. crumble cooked bacon over casserole. bake on 350 for 25 min till chesse is starting to brown serve hot.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. lightly coat a 3 quart shallow baking dish with non-stick spray. cook potatoes in water to cover for 20 - 25 minutes, until tender when pierced. drain in a colander and return to pot. add butter to potatoes, mash with a potato masher until smooth. stir in 2 cups cheese, milk, sour cream and eggs until blended. then add 1\/2 cup onions, half of the bacon, salt and pepper. spoon into prepared baking dish. sprinkle with remaining cheese and bacon on top. bake, uncovered, 40 minutes or until top is light golden. sprinkle with remaining onions.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f spray 1 1\/2 quart casserole with nonstick cooking spray. set aside. cook sausage over medium-high heat, until no longer pink, drain fat. stir together soup, milk, onion, salt, and pepper in medium bowl. place half of potatoes in prepared casserole, top with half of soup mixture, then with half of sausage. repeat layers, ending with sausage. dot with butter. cover pan with foil. bake 1 1\/4 to 1 1\/2 hours util potatoes are tender. uncover, sprinkle with cheese and bake until melted and bubbly.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, combine soup, milk, corn, taco seasoning, bell pepper, onion, salt, cumin, and oregeno and mix well. in a greased 9x13 inch baking dish, place a layer of half crushed tostitos, , half chicken, half soup mixture, and half of the cheese. repeat layers ending with cheese on the top. bake covered at 325 degrees for 40 minutes, or until it is bubbly around the edges. when ready to serve, sprinkle top of casserole with black olives.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut potatoes into bite-size pieces and place in greased casserole dish. melt butter. stir in taco seasoning. pour over the potatoes and stir to coat well. bake uncovered at 425 degrees fahrenheit for 40 minutes. stir -- bake 10 minutes longer. brown and crumble beef; add onion and cook until soft -- then drain. stir in salsa and chopped peppers. pour over potatoes. top with grated cheese. bake uncovered for 10 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and cut potaoes into bite sized chunks. place in pan with water and boil until fork tender. drain. spray a 8x11 baking dish with non stick cooking spray. add drained potatoes, cream of chicken soup and sour cream. mix well in baking dish. stir in 1\/2 cup shredded cheese. top with remaining cheese. bake at 350 degrees for 25 - 30 minutes. note: i sometimes add cooked, crumbled bacon and or scallions to this dish.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees f spray a 13 x 9 inch baking pan with no-stick cooking spray. combine evaporated milk, water, butter, potato slices and sauce mix in a 5-quart pot. cook over medium heat, just until mixture comes to a boil. remove from heat. stir in sour cream and chives or green onions. pour into prepared pan and sprinkle with cheese. bake 40 minutes or until bubbly and golden brown.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. cut sweet potatoes in to chunks. cut round steak into chunks. mix 3 cups of water and 1 cup of pineapple juice into bottom of casserole dish. mix in two cups of rice. mix sweet potato, steak and pepper into dish. cook for 50 minutes. add pineapple pieces. cook 15 minutes or until liquid is all absorbed.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, cook beef and 1\/2 cup onion over medium heat until meat is no longer pink; drain. stir in the taco seasoning, tomato sauce and water. bring to boil; reduce heat and simmer for 1 minute. spread into a greased 13-in. x 9-in. baking dish. top with the green chilies, beans and potatoes. in large bowl, combine the soup, milk, green pepper, worcestershire sauce, sugar and remaining onions; pour over potatoes. sprinkle with paprika. cover and bake at 350° for 1 hour. uncover and bake for 15 minutes or until lightly browned. let stand for 10 minutes before cutting into squares. yield: 8 servings.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake potatoes until knife inserted meets with no resistance. roast garlic with olive oil until soft. scoop potatoes out of skins into bowl. add 1 stick butter, chicken broth and milk. mash then use a hand mixer to beat smooth. add garlic and about 1 cup of the cheese. season with salt and pepper. pour into greased casserole dish. top with remaining cheese and dot with butter. bake about 45 minutes at 350 degrees.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine 1\/4 cup melted butter, soup, sour cream, onion, and cheese, mix in with hashbrowns, and place in a 9x13 baking pan. mix crushed cornflakes with the remaining 2 tbsp melted butter, spread on top of the potato mixture. bake at 350 degress for about 45 minutes or till done.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the ground beef and drain. add the taco seasoning and water. mix together and add sour cream. mix well. spray a 9 x 13 pan and press the crescent rolls in bottom of the pan. add the ground beef mixture. sprinkle shredded cheese on top of the meat and top with the crushed doritos. bake at 350 degrees for 25-30 minutes or until the crescent rolls are browned. serve with different taco toppings, e.g. sour cream, salsa, lettuce, taco sauce, etc.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"oven at 350 degrees. brown the beef, chopped onion and the garlic in oil in a large skillet. add the tomato paste and cook for a minute or two. add the consommé, wine, chili powder, cumin and ½ teaspoon salt. bring to a boil, reduce heat and simmer for 5 minutes. add the corn. mix well and pour into a 10\u201Dx7\u201D baking dish. stick the tortilla chips into the mixture. bake for 20 to 25 minutes. top with the shredded cheese, lettuce, sliced tomatoes and green onion. serves 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425. put sliced potatoes into a bowl. sprinkle the butter spread over the potatoes and mix. put the potatoes into a rectangular glass baking dish. pour chicken broth over the top. cover the dish tightly with alluminum foil. bake at 425 for 30 minutes covered. remove the aluminum foil. bake for another 30 minutes or until the potatoes are brown on top and the liquid is absorbed.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes and celery in a large pot of water and bring to a boil over high heat. reduce heat to medium and simmer 15 minutes or until potatoes are tender. drain and return to pot. in a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper. stir soup mixture, half the bacon pieces and half the french's fried onions into potato mixture. spoon into a greased 2- quart casserole dish. microwave on high for 5 minutes. sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, brown ground beef. drain. add 1\/2 cip tomato sauce and taco mix. blend well,. line bottom of a greased 8 inch square baking dish with 2 cups corn chips. combine remaining tomato sauce and beans. spread meat mixture over chips. then spoon bean mixture over meat. bake at 375 degrees for 25 minutes. remove from oven. sprinkle cheese and remaining cruahed corn chips on top. bake 5 minutes more.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: thaw out hash browns. dice up onion nice and fine. in a large bowl, put hash browns, melted butter, and rest of ingredients (no chips) and mix well. salt and pepper to taste. pour mixture in a 9x13 inch baking dish and sprinkle chips. bake at 350°f for 40 minutes or until it is bubbling around the side of the pan.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. place all ingredients, except cheese and bacon in large bowl. beat with electric mixer on medium-high speed until potatoes are smooth and creamy. spoon mixture into lightly greased 13x9-inch baking dish. sprinkle with cheese and bacon. if you prefer extra crispy bacon, reserve bacon and sprinkle at end of cooking. cover. bake 30 minutes or until heated through.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. preheat oven to 400 degrees. grease 9 x 13 dish with cooking spray. 2. place cubed chicken, potatoes, garlic, celery, and onion in dish and toss together. 3. mix water and chicken boullion until dissolved (or you can use 1\/2 cup chicken broth). 4. melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes. 5. season with salt and pepper to taste. 6. cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute ham and onion together until ham is slightly browned and the water has cooked off. combine butter and can of soup over low heat. cook until butter has melted and soup and butter have combined. over low heat, add cheese and sour cream to soup\/butter mixture, stirring constantly until melted. put potatoes and ham\/onions in a 13\"x9\" baking pan, pour cheesy mixture over the top. do not stir. cook at 350 degrees f for about 45 minutes to an hour.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy.","target":"boil potatoes with skin on until soft. when cool peel skin and slice or cube. spray a 13\" x 9\" baking dish. layers potatoes in bottom of pan. sprinkle with salt,pepper, garlic powder ,onion powder, and bacon. mix together cheddar cheese, whipping cream and sour cream and put on top of potatoes. bake @ 350 for 30 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes with skin on until soft. when cool peel skin and slice or cube. spray a 13\" x 9\" baking dish. layers potatoes in bottom of pan. sprinkle with salt,pepper, garlic powder ,onion powder, and bacon. mix together cheddar cheese, whipping cream and sour cream and put on top of potatoes. bake @ 350 for 30 minutes or until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees f (175 degrees c). place turkey in an even layer on the bottom of a 9x13 inch baking dish. top with a layer of onion and a layer of green beans (or peas,corn etc)so that the turkey is no longer visible. pour the condensed soup over the onion layer, then sprinkle with shredded cheese. stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. bake for 30 to 40 minutes in the preheated oven, until heated through.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sweet potatoes in salted boiling water. when done, remove from water, peel and puree. preheat over to 375*f. cook bacon until crispy, then chop coarsely, and set aside. incorporate all remaining ingredients, except bacon into pureed potatoes. mix well and correct seasonings. place mixture in baking dish and cook 18 minutes in oven. sprinkle bacon over potatoes and continue cooking 5 minutes. serve.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef. half way through browning, add chopped onion and cook until hamburger is done and onions are transparent. slice red potatoes. put 1\/3 of hamburger onion mix in bottom of 8x8\" casserole dish. put 1\/3 of red potatoes on top of hamburger mix. continue to layer, ending with potatoes on top. salt and pepper to taste. pour mushroom soup over top. bake at 350 degrees for 1 hour.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: scrub potatoes and cut in cubes. slice green onion and place together with potatoes. put icecube on the side and add a couple of dabes of margarine. cover and bake on 375f for about an hour or until potatoes are tender. cut up bacon and fry. place bacon, a thin layer of sour cream and cheese on top of the potatoes. return to oven for 5-10 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 350. cut up potatoes (wedges) and ham and place to the side in large bowl. medium sauce pan place butter and onion on medium heat. cook until tender (5 minutes). add milk and all-purpose flour (stir occasionally) until it gets bubbly and thickens. reduce to low heat. add cream cheese and pepper. wisk until smooth. add 1 cup of gruyere cheese and stir until melted. pour over potatoes and ham and mix as well as you can. cover with foil and place in oven for 1.5 hours. (make sure potatoes are tender) add the bagel chips and rest of the cheese and bake uncovered for 15-30 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, combine the potatoes, 1 cup of the cheese, ham and onions. in another bowl, combine the sour cream, soup and pepper; add to the potato mixture and mix well. pour into a greased 9x13 inch baking dish. sprinkle with the remaining cheese. bake, uncovered at 350 degrees for 60-65 minutes until bubbly. let stand for about 10 minutes before serving.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350*. spread mashed potatoes evenly on bottom of casserole dish. layer sour cream on top and sprinkle house seasoning. saute onion and bell pepper in butter and lyer over sour cream. slice potatoes and lyer over bell pepper. sprinkle more house seasoning and top with cheese. bake about 25 minues. remove and crumble bacon on top.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix powdered taco seasoning and ground beef (do not add water to taco seasoning), brown ground beef (do not drain grease). preheat oven to 375. in a casserole dish, mix 1 jar salsa,1\/2 cup cheese, 1 can drained corn and ground beef. lightly crush doritos over top of ground beef mixture, sprinkle with the remainder of the cheese. place in oven uncovered for 20 to 30 minutes or until cheese is completely melted. serve with a scoop of sour cream and enjoy!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop onions, slice potatos, cube meat, and butter casserole dish. place 1\/3rd of the potatos on the bottom of the dish. salt and pepper your potatos, than spread 1 table spoon of flour over the top. scatter 1\/2 of the onion on top of the potatos and than the ham on top of the onion. dob some butter on top. place 1\/2 cup shredded cheese on top of butter. top with the rest of your potatos. pour milk over top. put the other 1\/2 cup of cheddar cheese on top of the milk. salt and pepper to taste. cover your casserole dish. bake at 425 degrees for 45-60min.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add potatoes to boiling water (i add a few shakes of salt) and cook for 10 to 15 minutes (or until tender when pierced with a fork). drain and return to pan. add butter and milk and mash potatoes. add sour cream, 1 cup cheddar cheese, garlic and black pepper. stir and let cool slightly. cook bacon in microwave for 5 minutes (or however you want to until crisp). crumble bacon. add potato mixture to 9x13 greased pan. top with remaining cheese, bacon, and onions. refrigerate up to 24 hours. take out and let warm to room temperature. bake at 350 for 45 minutes (or until warmed through).","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degreen. combine hash browns, sour cream, cheese, melted butter, chopped onions, and soup. divide equally into pans sprayed with cooking oil. combine cornflakes and melted butter to make topping. divide equally on top of pans. bake until potatoes are done, casserole is bubbly, and topping is browned.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large skillet cook ground beef and the onion until beef is browned. drain off excess fat. stir in tomato sauce, water, and taco seasoning mix into meat mixture and heat through. remove from heat. beat eggs and stir in milk. add a small amount of the tomato sauce mixture to the egg mixture, stirring constantly. return all to skillet. stir in kidney beans, the 1 1\/2 cups monterey jack cheese, and the crushed taco or tostado shells. turn into a 12x7x2 inch baking dish. bake in a 350 oven about 30 minutes. top with lettuce, 1\/2 cup cheese, tomato, and olives. let stand 5 to 10 minutes before cutting into squares. makes 6 servings.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: microwave peeled potatoes for 3 min to make cutting easier, and then cut potatoes into 1 inch chunks. in large mixing bowl, mix potatoes, 1 cup cheddar cheese, miracle whip, sour cream, onion, garlic powder, salt, pepper, cream of chicken, chives and butter. stir until evenly mixed. evenly pour mixture into a 9x13 casserole pan. remember to grease if it not non stick. bake for 40-45 minutes at 375 degrees or until potatoes are tender. add remaining cup shredded cheddar and 1\/2 cup crumbled potato chips and bake additional 5-10 minutes, or until top is almost golden brown. let sit for about 10 minutes then serve as side dish!","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. cook beef over medium high heat, 5-7 minutes. add scallions and cook 3 minutes longer. stir in vegetables and soups and mix well. top with tater tots, arranging evenly over beef mixture. bake about 35 minutes or until bubbly and the potatoes are crisp and browned.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f grease a 13x9 baking dish. mix together the first 8 ingredients through the first 2 cups of shredded cheese. mix together the sour cream, salsa, cilantro, garlic, cumin and salt and stir into the potato mixture until it's well coated. spread mix into prepared baking dish and top with remaining cup of cheese. bake for 60 minutes. remove from oven and top with fresh chopped tomatoes and sliced green onions. can serve right away, but sauce will thicken more if you let it sit 10-15 minutes. serve with sour cream and hot sauce. this is really good served alongside a crisp salad.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oven to 350. spray a 2 quart casserole dish or 9x13 pan with cooking spray. mix the chicken, potatoes, sour cream, cream of chicken soup and seasonings in a large bowl. add 1 cup of the cheese and half of the french's onions. place mixture in the casserole dish. at this time, the dish can be covered with plastic wrap and placed in the refrigerator and cooked later. if refrigerated, take out and allow to come to room temperature before cooking. bake at 350 for 45 minutes or until bubbly and a crust starts to appear on top. remove from oven and top with remaining cheese and french's fried onions. bake additional 15 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes in a large saucepan. cover with water and bring to a boil. cook over medium-high heat for 15 to 20 minutes or until tender and drain. preheat oven to 350. grease 2 1\/2 to 3 quart casserole. return potatoes to saucepan and add evaporated milk, sour cream, salt, and pepper. beat with hand-held mixer until smooth. stir in 1 1\/2 cups cheese and half of bacon. spoon mixture into prepared casserole dish. bake for 20 to 25 minutes or until heated through. top with remaining 1\/2 cup cheese, remaining bacon, and green onions. bake for an additional 3 minutes or until cheese is melted.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. put the butter in a large rectangle baking dish and put in the oven until melted. dice the potatoes into 1 inch chunks. swirl them in the melted butter and season with the salt and pepper. add in the garlic. baked uncovered for 30 minutes or until fork tender. while still hot add in cream cheese, sour cream, bacon bits and shredded cheddar. toss to combine, scraping the bottom of the baking dish. bake for another 10-15 minutes. toss to mix well again. serve warm with chopped chives on top. if you want it to be more creamy add a little milk and stir to combine.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown thin strips of bacon in large skillet til golden and crispy. remove bacon to paper towel lined plate. in the same skillet saute the onion until it begins to soften and then add the cabbage and cook until the cabbage is tender but not mushy. stir cabbage and onion, corned beef and bacon into simply potatoes shredded hash brown potatoes and place all in a 9 x 13 casserole dish. top with the shredded cheese and bake in 350 degree over for 30-45 minutes until cheese is melted and bubbly and everything is hot.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350deg. coat 13\"x 9\" baking dish with nonstick cooking spray. in large bowlm whisk together soup, sour cream, salt and pepper. stir in cheese, onion (if using) and hash browns until well mixed. spoon evenly into baking dish. in medium bowl mix cereal and butter, sprinkle evenly on top of hash brown mixture. bake uncovered for about 45 minutes, or until hot and bubbly. allow to rest for 5 minutes before serving. enjoy, enjoy, enjoy.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. lightly coat a 3 quart shallow baking dish with non-stick spray. cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced. drain in a colander and return to pot. add butter to potatoes, mash with a potato masher until smooth. stir in 2 cups cheese, milk, sour cream and eggs until blended. then add onions and bacon bits, reserving a few tablespoons of each for garnish. stir in salt and pepper. spoon into prepared baking dish. sprinkle with remaining 1\/2 celsius cheese and bacon. bake, uncovered, 40 minutes or until top is lightly golden. sprinkle with remaining onions.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: \u2022 brown ground beef and prepare following instructions on taco seasoning. \u2022 add remaining ingredients except chips, cheese, and taco sauce. \u2022 put aside some chips for topping. \u2022 roughly break up remaining chips and stir into hamburger mixture. \u2022 pour into casserole dish. \u2022 bake 350 for 30 minutes (timer: 30 minutes ). \u2022 remove and top with chip set aside. \u2022 sprinkle with cheese and taco sauce. \u2022 put back in oven until is melted. \u2022 let set 10 minutes before serving (timer: 10 minutes ).","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions. layer ingredients in 9 x 13 pan as listed \u2013 crushed chips, seasoned meat and 2\/3 of cheese. . bake at 350 for 15 minutes. remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all the above ingredients before you add it to the hash browns because if they're frozen and you just add stuff one at a time it will make big frozen chunks that's hard to mix! pour into 9x13 pan. crush on top - your favorite plain cereal. i. use corn chex. you can also use corn flakes or even plain crackers. sprinkle 1\/4 c melted butter on top (optional). bake at 350 for 60 to 75 minutes, or until heated and bubbly. enjoy! to freeze, simply leave the chex\/crackers off until ready to bake. make sure the casserole is thawed completely before cooking.","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix taco seasoning with melted butter. spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar). pour the butter and taco seasoning over the potatoes and stir to coat. bake at 400 degrees for until fork-tender, about 20-30 minutes. stir half way through baking. meanwhile, brown the ground beef. add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes). add the corn, black beans, and bell pepper to the beef-onion mixture. add the corn, beans, beef, onion and pepper mixture to the cooked potatoes. top with cheese. bake at 400 until warmed through and the cheese is melted (about 10 minutes.).","target":"heat 1\/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted. spread hashbrowns onto the melted butter. top with veggies. stir soups and next 4 ingredients. spread over veggies. heat remaining 1\/4 cup (1\/2 stick) butter and stir in crushed cornflakes. sprinkle over casserole. yuuuuummmmmmmyy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the red wine, salt and rosemary in a small bowl. let stand at room temperature for 2 to 3 hours. heat a large griddle or cast-iron skillet over high heat. place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. the internal temperature should be at least 145 degrees f (62 degrees c) for medium rare. pour in the wine mixture, and allow it to boil for a minute. serve steaks with sauce on a deep platter.","target":"sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough. roll out on to a floured board to 1 1\/2 inch thickness and cut into 2 inch rounds. place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary. add whipping cream to the flour mixture and stir until combines; do not overmix. make the dough a big ball and wrap using saran. let it sit for a hour in a fridge. preheat oven to 392 degrees fahrenheit. pat the dough to 3\/4-inch thickness. cut into 8 pieces with a sharp knife. arrange on a parchment paper, leaving a 1\/2 inch space around each one. beat 1 egg and brush the tops of the scones. bake for 15 to 20 minutes or until golden brown.","target":"sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough. roll out on to a floured board to 1 1\/2 inch thickness and cut into 2 inch rounds. place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large mixing bowl, whisk together flour, salt, sugar and baking powder; stir in crumbled bacon and 1 tbsp rosemary. add whipping cream to the flour mixture and stir until combines; do not overmix. make the dough a big ball and wrap using saran. let it sit for an hour in a fridge. preheat oven to 392 degrees fahrenheit. pat the dough to 3\/4-inch thickness. cut into 8 pieces with a sharp knife. arrange on a parchment paper, leaving a 1\/2 inch space around each one. beat 1 large egg and brush the tops of the scones. sprinkle 1 tbsp rosemary on the top. bake for 15 to 20 minutes or until golden brown.","target":"sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough. roll out on to a floured board to 1 1\/2 inch thickness and cut into 2 inch rounds. place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the ingredients in a large bowl and mix thoroughly. use your hands--it\u2019s messy, but efficient. be sure you add enough water to make your dough almost too sticky to handle. your fighter biscuits will be moist and tasty, and will not dry out in the oven. roll the dough into 1-1\/4 inch balls and place on a cookie sheet that has been sprayed with non-stick spray. bake at 350 degrees for 20 minutes or until golden brown. can be made ahead and frozen.","target":"large bowl; sift flour, baking powder, salt, and sugar. cut in butter. add beer. mix lightly with fork until ball forms turn dough onto generously floured surface. knead gently 5-6 times. roll dough out and cut with biscuit cutter. place biscuits 1 in apart on ungreased baking sheet. bake until tops are brown (15-18 minutes) at 425°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place ribs in deep pot. add onions and pepper corns and cover with salted water. bring to a boil. cover and simmer over low heat for about 1 hour or until meat is tender but not falling off the bone. place ribs in a shallow dish. in a medium saucepan, mix water, vinegar, ketchup, barbecue sauce, and honey. bring sauce to a boil. season with salt and pepper to taste. remove from heat. pour the warm sauce over the ribs, just until the ribs are coated. save remaining sauce for serving. marinate ribs in the refrigerator for at least 2 hours. grill over hot coals or bake at 350 until browned and heated through, basting frequently. serve with remaining sauce.","target":"brown ribs in olive oil and vinegar. remove and set aside. saute onions and bell peppers in remaining juices. return ribs to dutch oven, add water to cover 2\/3rds the ribs, add 2 cups ketchup, brown sugar and molasses. bring to a slow boil. reduce heat to a \"9 bubble simmer\". simmer for 30 to 45 minutes and then add paprika, chili powder, oregano, onion salt, garlic salt, 2 cups ketchup, and mustard. simmer another 15 minutes add optional honey or ketchup to your desired taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix together sugar and puree in bowl. place gelatin in lemon juice in a small bowl; set small bowl nested in a larger bowl of hot water. stir gelatin until it dissolves. add dissolved gelatin to strawberry mixture. beat egg whites until frothy and stir unto strawberries. place mixture in freezer for 45-60 minutes or until partially frozen, then beat in blender. carefully fold whipped cream into strawberries. spoon into dessert cups and refrigerate until set, 2 hours or more. garnish with strawberries, a few blueberries, and a mint leaf, if desired.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan sprinkle gelatin over orange juice. let stand 1 minute to soften. cook mixture over low heat until dissolved completely. remove from heat and stir in the frozen or fresh berries and vanilla until the berries thaw enough to break apart. pour into blender and process until smooth, or use a hand held in the pan until smooth. refrigerate 10 minutes. in a small bowl beat the cream with the sugar until stiff peaks form. using a rubber spatula, fold the chilled berry mixture into the whipped cream until well mixed. spoon the mousse into individual goblets. refrigerate until set, about 15 minutes and serve with a wafer type cookie on the side and a sprig of mint.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease bottom of 13x9 pan. sprinkle marshmallows over bottom of pan. combine strawberries with dry gelatin; set aside. in large bowl, combine rest of ingredients; beat 3 minutes with mixer, medium speed. pour over marshmallows. spoon strawberry mixture over batter. bake at 350 degrees for 45-50 minutes until golden brown; cool. serve with whipped cream.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dissolve the gelatin the boiling water. add the remaining ingredients except the sour cream. pour half of the mixture in a salad mold; let chill until firm. cover with a layer of sour cream, then top with the remaining half of the mixture. refrigerate until firm. garnish with fresh strawberry and pineapple.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dissolve the gelatin the boiling water. add the remaining ingredients except the sour cream. pour half of the mixture in a salad mold; let chill until firm. cover with a layer of sour cream, then top with the remaining half of the mixture. refrigerate until firm. garnish with fresh strawberry and pineapple.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine gelatin and water in a small saucepan, stirring well; let stand 1 minute. cook over low heat, stirring constantly, 1 minute or until gelatin dissolves. combine gelatin mixture, strawberries, and milk powder in container of an electric blender; cover and process until smooth. add ice cubes, one at a time, processing until blended. spoon mixture evenly into 6 parfait glasses. cover and chill.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine puree and sugar in medium bowl. soften gelatin in lemon juice; dissolve over hot water; stir into puree. beat egg whites until foamy and add to puree. place mixture in the freezer. when partially frozen, about 45 to 60 minutes, beat in food processor or blender until pale pink. transfer to a bowl. whip 1 cup cream and fold into berry mixture. place in serving dishes or glass bowls; refrigerate until firm, at least 2 hours. decorate with whipped cream rosettes, made from remaining 1\/2 cup cream. top with a whole strawberry and dust with pistachio nuts.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, dissolve the gelatin in 1\/4 cup of the strawberry syrup you kept. let sit 5 minutes. put the bottom of the bowl in hot water until the gelatin is dissolved completely. incorporate strawberries and yogurt. set aside. in another bowl, whisk cream and sugar. add it to the strawberries when the gelatin begins to set. pour in dessert dish bowls. put in the fridge. strawberry sauce : add enough water to the remaining strawberry syrup to obtain 1 cup of liquid. pour in a casserole. let heat at low setting. add the cornstarch mixed in a little bit of water. stir until thick. add the orange zest. let cool down. divide the mixture equally into the dessert dish bowls already in the fridge.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sprinkle gelatine over water, and heat gently until dissolved. set aside to cool, but not set. place strawberries and sugar in blender, and blend until smooth. add gelatine mixture and blend for 1 minute. beat the cream until it forms soft peaks. fold into strawberry mixture. pour into serving dishes and decorate with strawberries and grated chocolate.","target":"heat oven to 375°f. combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. toss in strawberries, set aside. beat together eggs, butter, milk and vanilla in small bowl. add wet ingredients to the dry ingredients; stir until just combined. spoon batter into muffin tins lined with paper. sprinkle 1\/2 tsp of sugar on top of each muffin. bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: flatten out chicken breast. take hunk of cream cheese and put into the center of the chicken. fold it together like a ball,cheese in the middle. dip into egg mixture, then bread crumbs. place in refrigerator for 30 minutes. take out and pan fry until a little brown not cooked, about 5 minutes. place chicken in a baking dish and bake for 1 hour and 15 minutes at 350f degrees.","target":"combine inside ingredients in one bowl. combine outside ingredients in a different bowl. roll inside ingredients into walnut sized balls. roll in outside ingredients to coat. refrigerate. try not to eat them all yourself, so others can enjoy them as well. if travelling a long distance with them, put them in the trunk to avoid temptation!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: flatten out chicken breast. take hunk of cream cheese and put into the center of the chicken. fold it together like a ball,cheese in the middle. dip into egg mixture, then bread crumbs. place in refrigerator for 30 minutes. take out and pan fry until a little brown not cooked, about 5 minutes. place chicken in a baking dish and bake for 1 hour and 15 minutes at 350f degrees.","target":"mix first layer by hand and press in the bottom of a greased 9 x 13 pan. for second layer, mix cream cheese, powdered sugar, eggs and vanilla together. add nuts (optional). spread over first layer. bake at 350 degrees for 40 minutes. sprinkle additional powdered sugar over top when taken from oven. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: flatten out chicken breast. take hunk of cream cheese and put into the center of the chicken. fold it together like a ball,cheese in the middle. dip into egg mixture, then bread crumbs. place in refrigerator for 30 minutes. take out and pan fry until a little brown not cooked, about 5 minutes. place chicken in a baking dish and bake for 1 hour and 15 minutes at 350f degrees.","target":"mix the cream cheese, powdered sugar, and vanilla until smooth. add the chocolate chips and mix. put the mix onto plastic wrap and put into the refrigerator until slightly stiff. roll into one large ball and coat the outside with the chopped pecans. put on a serving dish surround by chocolate graham crackers for serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: flatten out chicken breast. take hunk of cream cheese and put into the center of the chicken. fold it together like a ball,cheese in the middle. dip into egg mixture, then bread crumbs. place in refrigerator for 30 minutes. take out and pan fry until a little brown not cooked, about 5 minutes. place chicken in a baking dish and bake for 1 hour and 15 minutes at 350f degrees.","target":"preheat oven to 350 degrees. spray 13x9 inch pan with pam. mix cake mix, 1 egg and 1 stick melted margarine. press into bottom and spread a little up sides of pan. topping. beat remaining ingredients until smooth and creamy, about two to three minutes. spread over cake mixture evenly. bake until light brown, 30 to 40 minutes. cool completely before cutting with a sharp knife."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: separate salami slices and then overlap on a cutting board to form an approximately 9x13\" rectangle. i like to alternate rows of salami and mortadella. soften cream cheese in microwave for 20 seconds, stir, and microwave for additional 15-20 seconds until soft and very spreadable. spread cream cheese over salami evenly. place lettuce on top of cream cheese in a single layer. beginning at the wide end of the triangle, carefully roll tightly, like a jellyroll. refrigerate at least 2 hours. slice into 1\" pieces, place upright on a platter and serve.","target":"in bowl combine parmesan cheese, real mayonnaise and spices. place biscuits on cookie sheet and let stand for 5 minutes. flatten biscuits into circles. place some of the mixture on top of each biscuit. bake at 400°f for 10-13 minutes (needs to be golden brown)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: season roast with salt and place in slow cooker. add garlic, mushrooms and onion. combine spaghetti sauce mix and tomato sauce. pour over roast and vegetables. cover and cook on low for 10-12 hours. remove from slow cooker. melt butter in saucepan. stir in flour. cover and cook until bubbly. add sauce. cook until thick and bubbly. shred or slice meat. add to sauce. allow to cool. place in freezer bags, label and freeze. to serve: thaw and heat through. serve over hot pasta.","target":"in bowl combine parmesan cheese, real mayonnaise and spices. place biscuits on cookie sheet and let stand for 5 minutes. flatten biscuits into circles. place some of the mixture on top of each biscuit. bake at 400°f for 10-13 minutes (needs to be golden brown)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat,and chopped onion. add tomato soup,green pepper and noodles. cover and simmer 10 minutes. pour 1\/2 of mixture into casserole. layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the parmesan last. cover and cook 350°f for 30 minutes.","target":"gather all ingredients, a large pot, a 9x9 casserole dish, a cheese grater, a knife, a spoon, and a can opener. cook spaghetti in large pot. chop onion and pepper. shred cheese. drain spaghetti and stir in onion, bell pepper, and all the soups. simmer for 15 minutes. pour 1\/2 of mix into casserole dish. add a layer of cheese. pour remainder of mix into casserole dish. top with the rest of the cheese. cover and cook 30 at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: marinate chicken in worcestershire sauce,for about 20 minutes at least. then saute in olive oil til just golden and set aside. combine sugar, green onion, vinegar, lime juice and a few drops of tobasco sauce in a saucepan. bring to a boil, stirring constantly until the sugar dissolves. add mango, garlic and cilantro, stirring gently. mix in orange juice. pour hot mixture over chicken. serve immediately with buttered noodles or basmati rice.","target":"combine mango, red pepper, and red onion in a bowl. in a separate bowl, combine lime juice, olive oil, cumin, and green tabasco. add to mango mix. stir in cilantro and mix until well combined. set aside. season the halibut fillets with salt and pepper. in a large nonstick skillet, heat the oil over medium-high heat. add the halibut fillets and sear the fillets for 4 to 6 minutes per side, depending on the thickness of the fillets. to serve, place fish on separate plates and top with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in small bowl, stir together gelatin and 1\/2 cup plus 2 tablespoons water. set aside to set up. combine sugar and remaining 1\/2 cup plus 2 tablespoons water in a medium saucepan over low heat to make a syrup. stir until sugar is dissolved and let cool. with mixer on low speed, slowly and carefully pour syrup into the softened gelatin. increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. add vanilla if desired; beat to incorporate. pour into a lightly greased 9x13 inch baking dish and let set overnight. cut into squares, dust with confectioners sugar and serve.","target":"mix all dry ingredients together then add melted butter, mix thoroughly. spray slice tray and preheat oven to 200c. pour mixture into slice tray and press down firmly and cook for 1\/2 hour. remove from oven to cool a little. in a microwave container add marshmallows and microwave for 1 minute on medium. stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered. when almost set, you may sprinkle extra coconut on top or 100's and 1000's or anything of your choosing. when cold, cut into fingers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place sugar and water in an electric mixer, beat on high until fluffy. mix gelatine with boiling water. gradually add to sugar and water mixture. beat on high for 15-20 minutes. colour as you wish. place quickly into ice cream cones. sprinkle with 100's and 1000's.","target":"mix all dry ingredients together then add melted butter, mix thoroughly. spray slice tray and preheat oven to 200c. pour mixture into slice tray and press down firmly and cook for 1\/2 hour. remove from oven to cool a little. in a microwave container add marshmallows and microwave for 1 minute on medium. stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered. when almost set, you may sprinkle extra coconut on top or 100's and 1000's or anything of your choosing. when cold, cut into fingers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: soak gelatin in 1\/2 cup cold water. boil sugar with boiling water until syrup tests thread stage. add softened gelatin to syrup and let stand until partly cooled. add salt and vanilla, then beat until fluffy and stiff. spread mixture on cookies, then dip into flaked coconut or crushed corn flakes. let set before storing. place wax paper between layers of cookies to keep them from sticking together. for candy, put into a greased cake pan and let it set. after it has set, cut into 1 inch pieces, dipping them into coconut, corn flakes crumbs, crushed nuts or what you like. place in a container where the pieces will not touch, or they could stick together. enjoy!","target":"mix all dry ingredients together then add melted butter, mix thoroughly. spray slice tray and preheat oven to 200c. pour mixture into slice tray and press down firmly and cook for 1\/2 hour. remove from oven to cool a little. in a microwave container add marshmallows and microwave for 1 minute on medium. stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered. when almost set, you may sprinkle extra coconut on top or 100's and 1000's or anything of your choosing. when cold, cut into fingers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix gelatin and water in mixer bowl and let stand for 1 hour. prepare syrup from remaining ingredients after mixture has stood bring to boil and cover for 3 minutes. cook uncovered and unstirred over high heat to soft ball stage (244 f). remove from heat and pour slowly over gelatin beating constantly. beat 15 minutes after syrup is added. when thick but still warm add vanilla. put in 9x13 pan lightly dusted with corn starch. dry 12 hours. remove from pan and cut with scissors dusted with starch. store the dusted pieces in closed tin.","target":"mix all dry ingredients together then add melted butter, mix thoroughly. spray slice tray and preheat oven to 200c. pour mixture into slice tray and press down firmly and cook for 1\/2 hour. remove from oven to cool a little. in a microwave container add marshmallows and microwave for 1 minute on medium. stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered. when almost set, you may sprinkle extra coconut on top or 100's and 1000's or anything of your choosing. when cold, cut into fingers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sprinkle 1\/2 cup cold water with gelatine in big bowl, set to the side. let bloom for 5-10 minutes. in pan combine sugar, corn syrup and 1\/4 cup water. boil one minute. pour sugar mixture into gelatine. mix very hard for 12-15 minutes add salt and vanilla. scrape into an oiled long shallow, cookie pan with edges. let set up for a few hours, until very firm to the touch. then you take the huge loaf of marshmallow out and cut it into squares. size is up to you. small or big, cut out into the shape of christmas trees or stars using cookie cutters. after you cut them up you need to roll them in the powered sugar so they dont stick to everything.","target":"mix all dry ingredients together then add melted butter, mix thoroughly. spray slice tray and preheat oven to 200c. pour mixture into slice tray and press down firmly and cook for 1\/2 hour. remove from oven to cool a little. in a microwave container add marshmallows and microwave for 1 minute on medium. stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered. when almost set, you may sprinkle extra coconut on top or 100's and 1000's or anything of your choosing. when cold, cut into fingers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"put the chicken breasts in a 9x13 inch glass baking dish. put a slice of lorraine cheese on each piece of chicken. mix the soup, water and stuffing together (i add only as much stuffing as i think it needs- i don't always add the whole bag as i',m afraid it will be dry. usually i add about 3\/4 of the bag.) pour the stuffing mixture over the chicken. melt the stick of butter and drizzle over the top. bake, uncovered, for 1 hour at 375 degrees f. i like the onion and sage stuffing myself and this is what i used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a large saucepan boil the chicken in water to cover until the chicken is tender. remove the skin and bone, and cut into chunks. place the chicken in a casserole dish. in a bowl combine the sour cream and soup. pour the mixture over the chicken. sprinkle with cracker crumbs and dot with butter. bake in a 350 degree oven for about 1 hour, until light brown and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"place rice, milk, kitchen bouquet and soups in a 9x13-inch cake pan. stir well. arrange chicken pieces on top and press down into soup mixture. sprinkle with dry onion soup mix. cover tightly with aluminum foil. bake in 300°f oven for 2 hours (don't peek)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in medium bowl, mix sour cream, chilies, paprika, cumin, salt, onions and garlic. in 9 x 13-inch baking dish lightly coated with cooking spray, place 3 tortillas so that they overlap slightly. in layers, add one third of the chicken, one third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. repeat layers 2 more times. cover and refrigerate several hours or overnight. preheat oven to 350°f. bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. let stand 5 to 10 minutes before serving. serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"bring 1 cup salted water to a boil; add fresh carrot slices. cover; simmer until not quite tender, about 15 minutes; drain. preheat oven to 375°f. in a 3-quart saucepan, melt butter over medium heat. stir in flour and then add broth, stirring constantly, until mixture thickens. set 3\/4 cup cheese aside. add remaining cheese into thickened soup mixture. stir until cheese melts. stir in chicken, carrots and pimento. pour into 1 1\/2- quart casserole dish. sprinkle reserved cheese over top. bake for 40-35 minutes, or until hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"lay chicken breasts in casserole dish. place broccoli florets around the chicken breasts (around edge of dish). sprinkle with salt, pepper and garlic powder. mix soup and sour cream together. pour over chicken and broccoli. sprinkle shredded cheddar cheese over casserole. sprinkle parmesan cheese on top. sprinkle ritz cracker crumbs or bread crumbs on top. bake at 350 for 45 minutes or until chicken is done. (i cover for the first 25 minutes or so.) serve with rice. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a bowl, combine the first 6 ingredients. set aside 1\/2 cup of crumb mixture for topping. press remaining crumb mix onto the bottom of a greased 13 x 9 x 2\" baking dish. (the crust is going to be crumbly) bake at 350f for 10 minutes or until lightly browned in a bowl, beat eggs. add the remaining ingredients. pour over baked crust. sprinkle with reserved crumb mixture. bake 350f for 25-35 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in large frypan, place butter and oil and heat to medium temperature until butter melts add chicken and cook, turning, about 10 minutes or until brown on all sides remove chicken and place in baking pan or casserole in same frypan, saute mushrooms about 5 minutes or until tender stir in flour add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken bake, uncovered, in 350 degree f oven for 60 minutes mix in artichoke hearts, green onions and parsley bake about 5 more minutes or until fork can be inserted in chicken with ease"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole). put in casserole dish and set aside. mix soup, mayonnaise, and cheese together. pour over chicken. bake at 350°f for 20 to 30 minutes (until hot). sprinkle with lemon juice during last 5 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"pre heat oven to 350. in large pot saute onions in margarine untill browned. add flour and cook for about 2 minute. add chicken stock and stir untill thickened. add tomatoes, chicken and cheese, stir untill cheese is melted. combine with pasta and transfer to casserole dish. top with more cheese or breadcrumbs if you like. bake for about 30 minutes or untill top is browned. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"boil chicken until it's tender and remove meat from bones. (i use boneless chicken breasts). reserve broth. cut chicken into small pieces and place in a 13x9x2 inch pan. in a saucepan, mix and bring to boil the reserved chicken broth and soup. combine these ingredients in a mixing bowl margarine, pepper and salt, flour, and buttermilk. mix thoroughly to form batter. pour broth over mixture over chicken. spoon batter over top. bake at 425 for 30 to 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 400. place chicken in a 9 by 13 baking dish and sprinkle with seasoning. combine stuffing mix with water and set aside. mix soup with milk. spread soup mixture and green beans on top of chicken. sprinkle with cheese and almonds. top with stuffing mixture. bake at 400 for 30 minutes or chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"boil chicken,onion, boulion cube in enough water to cover chicken, until done. cool and remove meat from bone and break into small pieces-put aside. in large mixing bowl, combine the soups, sour cream, water chestnuts and mushrooms. add chicken meat and mix all ingredients well. line a large casserole dish with part of the whole ritz crackers. pour soup mixture evenly over crackers. sprinkle cheese over mixture, then crumble remaining crackers over this. sprinkle poppy seed on top of crackers. sprinkle melted butter over entire mixture and place dish in a pre-heated 400 degree oven. heat until recipe is bubbly hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink. while chicken is cooking -- bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. if substituting a different pasta for the spaghetti, cook according to package directions. drain spaghetti and keep warm. when chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces. add salsa to the skillet, stir and heat through. stir in sour cream, and 1\/2 of the cheddar cheese. warm a minute longer on low heat. serve over cooked spaghetti, and sprinkle with remaining cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"melt velveta with rotel, stirring occasionally. preheat oven to 350 degrees. boil chicken breasts until done. while chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and minute rice with velveta and rotel. dice chicken, add to cheese mixture, and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350°f. for sauce combine soup, mayo, lemon juice and curry powder in a bowl. in bottom of 13x9x2-inch baking dish layer frozen broccoli, chicken, and sauce. sprinkle with grated cheese and breadcrumbs. bake for 30 minutes. can be eaten plain or on top of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"combine the chicken, pimento, chili powder, green pepper, onion, celery, mushrooms, mushroom soup, chicken broth and 2-1\/2 cups cheddar cheese in a caserole dish. sprinkle the top of the casserole with the remaining 1 cup cheese. bake in 350 oven for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a 9x9 pan lay chicken on bottom and cover with swiss cheese. mix soup and sour cream and cover the chicken with the mixture. mix stuffing mix and spices with butter and hot water. crumble over top of soup mixture. bake at 350 degrees for 45 minutes to an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350 degrees. spray a 13 x 9 inch pan with cooking spray. in a large bowl, stir togetherthe 3 kinds of soup and the rotel. stir in the chicken. layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. sprinkle the cheese on top. top with olives and the sliced jalapenos. bake for 30 minutes. use sour cream and lettuce for garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"layer and spread ingredients in an 11x14 glass baking dish in the order as listed above. chicken should be cooked enough to be shreddable, but not fully done. sprinkle crackers and garlic as final layer. bake at 375 for 45 minutes until golden brown and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"pressure cook chicken, 25 minutes. when done, debone and spread chicken evenly in a baking dish (9x13). pour celery soup on chicken layer. pour mushroom soup over chicken soup layer. sprinkle stuffing, then stuffing spice pack over mushroom soup layer. pour broth over all. do not mix. bake at 350 degrees for about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350°. in a large bowl, toss together the noodles, soup, broth, and sherry. add the chicken, 2 cps of cheese, almonds, pimentos, mushrooms, and salt and pepper to taste, and toss gently and combine. transfer the mixture to a greased 13x9x2-inch pan casserole dish and top with remaining cheese. bake at 350° for 30 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"melt cheese in large saucepan over low heat. add soups, mushrooms, picante sauce and chicken, mixing well. lien baking dish with chips. spoon cheese mixture over chips. top with additional chips. bake at 350 degrees for 20 to 25 minutes or until bubbly. oamc directions: to freeze: assemble as directed through step 2. allow to cool and place in freezer bags. seal, pushing out as much air as possible. label and freeze. to serve: allow to thaw in fridge. finish assembly and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"roast chicken in oven according to directions on package. cnce chicken is cooked completely through, remove all meat from chicken and put into a large bowl. add all other ingredients except cheese. put all mixed ingredients into casserole dish. sprinkle cheese on top of mixture. put in 350 degree oven for 25 minutes or cook until potatoes are tender. serve with homemade rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350°f. mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl. cut chicken into bite-size pieces and spread half on bottom of 13x9-inch pyrex baking dish. cover with half the tortilla pieces, then half the sauce and half of the two cheeses. repeat the layers with the remaining ingredients. bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"boil the chicken and shred meat off of bones (i always do this ahead of time). cook and drain macaroni shells. in a large bowl combine broth and soup and mix flour into that mixture. add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13\" pan. process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. sprinkle crumb mixture over the top of the casserole. bake at 325 degrees f for 30-35 minutes, until top is browned and cheese is melted. *note* i do not recommend using dried breadcrumbs as they make the dish too salty."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a small casserole dish (or small bread pan - small enough so sauce completely covers chicken), combine mushroom soup, sour cream, wine, curry, mushrooms, garlic and pepper. mix well. place chicken breasts in pan. sprinkle cheese over casserole. sprinkle paprika over cheese. bake at 350 for 1 hour. *** we always serve over egg noodles, but it is great with potatoes, rice, etc ***."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"spray a 9 x 13 inch baking dish with oil. add rice to baking dish. salt and pepper chicken breasts and place on top of rice. pour water over chicken and rice. spoon salsa over chicken. cover with foil and bake in a 350 degree oven for 1 hour. uncover, sprinkle cheese on top and return to oven for 3 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350 degrees f. in small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside. combine chicken broth, mushroom soup and undrained tomatoes. in a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. repeat layers. bake uncovered 45 minutes. let stand 5 to 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a bowl, combine the first eight ingredients. combine the cheeses and stir half into the chicken mixture. transfer to a 1-qt. baking dish coated with cooking spray. sprinkle with remaining cheeses. bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"mix sour cream and soup in a bowl, place inside the refrigerator. boil chicken breasts until tender; drain and let stand 10 minutes or until cool enough to handle. spread cubed chicken evenly over the bottom of a sprayed 9x13 casserole dish. salt and pepper chicken to taste. remove sour cream and soup mixture from refrigerator and spread over the chicken in the casserole dish. crush ritz crackers inside of its plastic sleeve and then spread evenly over the casserole. spoon melted butter over the top of all. bake at 350°f until golden brown and bubbling, approximately 20-30 minutes. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"boil 1 1\/2 cups of water and 4 tbl spoons of margarine spread. add stuffing mix and remove from heat. let stand for 5 minutes. pour stuffing into 8x8 dish. cover stuffing with 1\/2 of can of chunky chicken. (shred it with your fingers). mix sour cream and cream of mushroom. spread the mixture over the chicken and stuffing. bake uncovered at 350 for 30-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"in a dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender. stir in rice, parsley, boullion and water. bring to a boil. reduce heat; cover and simmer until rice is tender, about 25 minutes. add soup, sour cream and curry powder; mix well. fold in chicken. spoon into a greased 2 qt baking dish. sprinkle with parmesan cheese. bake, uncovered, at 350 degrees for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"arrange the raw chicken chunks in a greased 9x13-inch baking dish. sprinkle about 1\/2 cup cheese on top. spread pepperoni slices over the cheese. spread with pizza sauce. cover with foil and bake at 350ºf for about 35 minutes. while this is baking, cook spaghetti noodles for 4 people. rinse, add 1\/3 stick margarine and garlic salt. remove chicken from oven, add remaining cheese and bake until cheese melts. serve chicken over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350 degrees. cook chicken breasts and cut into bite-sized cubes. place in bottom of a 9x13 inch pan. combine soup and sour cream. pour on top of chicken. combine crackers, butter and poppy seeds. layer on top of soup mixture. bake for 30 minutes. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"melt butter in a large skillet. add celery, onion, and bell pepper; saute' until softened. combine with remaining ingredients, mixing well. add salt and pepper, to taste. dump into 13x9\" dish. top with additional cheese, if desired. bake at 350* for 35-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat the oven to 350 degrees. in a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese. grease a 9 x 13\" casserole dish with butter or pam spray. layer the broccoli and chicken in the pan as desired. pour the curry mixture on top and use a spoon to fill it in around the chicken\/broccoli. in a pan on the stovetop, melt the butter on medium to high heat. pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned. sprinkle bread crumbs on top of casserole. place in oven and bake at 350 for 1 hour. casserole should be bubbly and lightly browned when finished. serve over white rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"sprinkle the chicken over the bottom of a greased 9x13-inch pan. combine soup, sour cream and lemon juice in a bowl; mix well. pour over the chicken. sprinkle the cracker crumbs over the layers. drizzle butter over the cracker crumbs. sprinkle poppy seeds over all. bake at 350 degrees for 30-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"heat oven to 375*. lightly grease 2 quart casserole. in a large bowl combine sour cream, 1\/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. blend well. in another bowl combine chicken and cheese, toss lightly. spoon half spinach mixture into casserole, sprinkle with half chicken mixture. repeat layers. beat egg whites to soft peak. set aside. combine flour, baking powder, 3\/4 cup milk, butter and egg yolks. beat at low speed until moistened, beat 4 minutes at high speed. fold in egg whites. pour over chicken. sprinkle with paprika. bake for 40 to 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"butter both sides of bread. place 3 slices in a 9x13 baking dish. layer with chicken, celery, mushrooms and onion; top with remaining 3 slices bread. combine cream, mayonaise and eggs in bowl; mix well. pour over top and chill covered in refrigerator overnight. spoon soup over top; sprinkle with cheese. bake at 350 for 30-45 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small pieces. (i use boneless chicken breast) mix everthing except doritos and broth. mash chips in bag. you add the cheese to the chicken and soups. the in 9x13 dish; layer doritos, chicken\/soup mixt. ,doritos, chicken\/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. bake 375f degrees for 30 minutes.","target":"preheat oven to 350 degrees. combine chicken, rice, soup, tomatoes and chilies, taco seasoning, milk, and 1\/2 of the cheese. pour into a lightly greased 9x9 inch baking dish. cover; bake for 30 minute. top casserole with the crushed chips and the remaining cheese. bake 5-10 min until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, drain well before mixing with dressing. in a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, salt and pepper, mix well. add well drained cold cauliflower, toss. place in serving dish and serve.","target":"tear up the lettuce, and place on bottom of a large bowl. place cooled florets on top. cover with a thin layer of mayonnaise. put crumbled bacon on top of this layer. sprinkle sugar on top. put green onions on the next layer. sprinkle top with parmesan cheese. cover with a lid until ready to serve. toss everything together when ready to eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, drain well before mixing with dressing. in a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, salt and pepper, mix well. add well drained cold cauliflower, toss. place in serving dish and serve.","target":"blanch flowerettes of cauliflower by bringing to a boil in a little water. cook 2 minutes then drain and plunge into ice cold water to stop further cooking. drain on clean tea towel or paper towels. mix together equal quantities of plain yogurt and mayonnaise. place cauliflower in a nice bowl and pour over the dressing. sprinkle with the chopped spring onions. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dissolve jello in boiling water drain pineapple, measuring syrup (juice). add cold water to juice to make 1 1\/2 cup; add to jello. chill until very thick. fold in pecans and bananas. pour into 1 1\/2 quart ring mold. chill until firm. prepare dream whip (thaw cool whip) as package directs. fold in drained pineapple. chill. to serve, unmold ring and spoon pineapple mixture into center. garnish with quartered maraschino cherries.","target":"cream oil and sugar. add eggs one at a time, beating after each. add all other ingredients. bake in 9x13 pan at 350f degrees for 30 minutes. ------frosting------. mix shortning and oleo. mix in 1\/3 of sugar. beat well. add bananas alternately with sugar. mix until smooth and creamy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread a little pesto under the skin of each chicken thigh. heat 2 tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over. remove with slotted spoon and reserve whilst sautéing the remainder. heat remaining oil in pan add onions and sauté for 3 minutes. stir in tomatoes and tomato puree. add basil leaves and simmer for 5 minutes. stir in white wine and simmer for 5 minutes more. season to taste. lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over. bake at 375°f\/190°c for 25 minutes. garnish with some more basil leaves. pesto sauce: liquidise all ingredients.","target":"preheat oven to 400 degrees f. melt butter in skillet and remove from heat and mix in mustard. on a plate, combine crumbs, cheese, parsley, salt and pepper. dip chicken in butter\/mustard and then pat crumbs on the chicken. place the chicken in a 9\" x 13\" baking dish and bake for 45 minutes-note: if you use the legs with the thigh connected, use more time to cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread a little pesto under the skin of each chicken thigh. heat 2 tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over. remove with slotted spoon and reserve whilst sautéing the remainder. heat remaining oil in pan add onions and sauté for 3 minutes. stir in tomatoes and tomato puree. add basil leaves and simmer for 5 minutes. stir in white wine and simmer for 5 minutes more. season to taste. lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over. bake at 375°f\/190°c for 25 minutes. garnish with some more basil leaves. pesto sauce: liquidise all ingredients.","target":"cut chicken into 1-inch strips. i have kept bone-in thighs whole. heat oil in 10-inch skillet until hot. cook chicken in oil over medium-high heat until brown on all sides. sprinkle with remaining ingredients except sour cream. reduce heat. cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs. turn off heat. stir in sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread a little pesto under the skin of each chicken thigh. heat 2 tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over. remove with slotted spoon and reserve whilst sautéing the remainder. heat remaining oil in pan add onions and sauté for 3 minutes. stir in tomatoes and tomato puree. add basil leaves and simmer for 5 minutes. stir in white wine and simmer for 5 minutes more. season to taste. lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over. bake at 375°f\/190°c for 25 minutes. garnish with some more basil leaves. pesto sauce: liquidise all ingredients.","target":"in a large bowl, combine the butter, vinegar, mustard, paprika and pepper. spread over chicken thighs. place in a greased 11x7\" baking dish. sprinkle with bread crumbs. bake, uncovered, at 400 for 15 minutes. sprinkle with the cashews. bake 7-12 minutes longer or until chicken juices run clear and topping is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pour boiling water over peas. let stand for 1-minute and then drain; chill in cold water. split peas open on top side (outside curve). in a bowl combine all ingredients and mix well. stuff each pea pod until it looks like it's overflowing. cover and chill.","target":"preheat oven to 350. peel and devein shrimp. slit shrimp down the center to open butterfly style. melt 2 tablespoons butter in a skillet. cook mushrooms, stirring constantly until liquid evaporates, cool. place crab in large mixing bowl. add mushrooms, egg, scallions, parsley, sherry, oregano, salt, pepper, crumbs, and enough cream to bind mixture. fill the open part of each shrimp with a heaping portion of crab mixture. arrange shrimp, stuffed side up, in a baking dish. sprinkle with cheese and remaining butter, melted. bake 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"in saucepan cook peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper over medium heat for 1 minute. cool sauce, and remove and discard garlic from sauce. divide sauce into two parts. cut chicken into 1\" strips, threading onto metal skewers. if bamboo skewers are used, soak for 20-30 minutes before using. oil grid on grill with non-stick spray before heating. grill chicken, covered, over medium-hot heat, 6-8 minutes, turning once. baste with half sauce during cooking and serve with remaining sauce garnished with sliced scallions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"arrange chicken in 9 x 13 x 2 inch dish. in small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight. cover and refrigerate bowl of remaining marinade for basting. drain chicken, discard liquid. wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals. grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes. baste with reserved marinate. turn, cook 20 to 25 minutes or until no longer pink at bone (alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"cut the chicken wings into three pieces and discard tips. mix remaining ingredients into a bowl. add wings and stir. cover and marinate for 45 minutes. place pieces on the grill and brush with remaining mixture. grill over medium-hot coals about 15-20 minutes, turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"heat oven to 375 degrees. season chicken to your taste. in a small bowl, mix well the sour cream and dijon mustard- set aside. dip each seasoned breast in sour cream\/ mustard mixture, coating well. dredge each coated breast in seasoned bread crumbs. arrange pieces in a a 13 x 9 baking pan. bake for 50 minutes or until thickest part is no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"combine the first eight ingredients in a large bowl. allow chicken to marinate in this mixture for 30 minutes. prepare your grill or thread chicken, onion and bell pepper onto metal skewers. discard any leftover marinade. grill over medium-high heat until the chicken is cooked through (takes 10-12 minutes). during grilling, brush with additional olive oil to prevent chicken and vegetables from drying out. serve kababs over a bed of rice or with pita bread. garnish with fresh mint sprigs. sprinkle with crumbled cheese and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"mix broth, soya sauce, vinegar, sugar, garlic and red pepper. reserve 3\/4 cup of mixture for basting; refrigerate. pour remaining mixture into shallow non metallic dish. add chicken and turn to coat. cover and refrigerate 1 hour. discard marinade. grill (moderate heat) or broil chicken 20 minutes or until cooked through, turning and brushing often with reserved basting mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"press 3\/4 tsp pepper into meaty sides of chicken breasts. combine melted butter with 1\/4 cup chopped basil. brush chicken lightly with the melted butter mixture. prepare charcoal grill for medium heat. combine softened butter with minced basil, parmesan cheese, garlic, salt, and 1\/4 tsp pepper in a small bowl. whip until blended and smooth, transfer to a small serving bowl, and refrigerate until needed. grill chicken over medium coals for 8-10 minutes on each side or until done, basting frequently with melted butter mixture and turning occasionally. serve grilled chicken with basil-butter. garnish with fresh basil leaves if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"cut chicken into serving sized pieces. sprinkle generously with garlic powder. in a small bowl mix dried basil with soy sauce. lightly oil a hot grill, and put the chicken pieces on. as the chicken cooks brush the basil\/soy sauce mixture on. cook until chicken is no longer pink inside. chicken can be cooked in broiler if you like. just take care it doesn't over cook and dry out. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"take the chicken breast and roll them til they are flat. put a slice of pastrami on the flat chicken breast and than roll it up. wrap the slice of bacon around it use the toothpicks to hold the bacon in place. pour the steak seasoning on it and refrigerate over night. just cook on the grill till chicken is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"in a small skillet toast caraway, coriander and cumin seeds over medium heat for about 5 minutes. cool and then grind seeds and the crushed red pepper in mortar with pestle. add oil and garlic and grind to a smooth paste. stir in paprika and salt. pour spice mixture into a small bowl or cup and stir oil, lime juice and peel into mixture. spread mixture over chicken quarters and place in a plastic bag or non-metallic dish for marinating in the refrigerator. marinate, turning occasionally for 4-6 hours or overnight. prepare grill using medium low heat. remove chicken from marinade, discarding any marinade. grill chicken until cooked throughly about 45 minutes to 1 hour, turning occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"place all ingredients, (except butter and lemon juice), in a large bowl or ziploc baggie and marinate for 1 hour. (yep, even the parmesan cheese and bread crumbs!). place the chicken on skewers and broil for 8-10 minutes. or cook on the grill, turning once or twice. *if using wooden\/bamboo skewers, soak in water for 20-30 minutes before threading on chicken to prevent excessive burning. sauce: in small saucepan, melt butter and lemon juice over low heat. drizzle over cooked chicken skewers when served. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"pull the chicken into bite-sized pieces; set aside. in a bowl, mix together the mayonnaise, sour cream, honey, garlic powder, lime, mustard, and oil; add in the carrots, pepper, scallion, and chicken. add salt and pepper, if desired. let set in the fridge at least an hour before serving. this serves 1-2 people, but i always have to make more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"wash and pat dry the chicken. heat the butter and saute the chicken until cooked through; time depends on the thickness of the chicken breasts. place on a baking sheet and preheat the oven to 400 degrees f (200 degrees c). combine the mayonnaise, mustard and cheese and spread thickly over the breasts. sprinkle with bread crumbs and bake 10 minutes or until golden brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"combine egg, salt, paprika, honey, sesame oil, soy sauce, and lime juice. place thighs in a 9\" x 13\" pan. pour marinade over chicken making sure the thighs are completely coated. marinate as long as possible. all day works best but, a couple of hours is enough. grill on medium temperature for 7-10 min each side until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"lay out a slice of raw bacon. lay the tender on top (pound them out if needed). lay a sliced jalepeno on top of the tender. roll up and secure with a wooden toothpick. grill until chicken is done. *note: all ingredient amounts are guesses, i've never measured, just used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"mix all ingredients except chicken in 8\" x 8\" microwave proof dish. turning breasts to coat with sauce place one breast by each side of dish and microwave for 4 minutes covered with a sheet of wax paper. turn breasts over and microwave for 4 more minutes. check for doneness because not all breasts are the same size and microwave again if needed. let breasts rest covered in dish for a couple of minutes. serve with pan juices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"place chicken in a large glass baking dish. in a bowl stir together rest of ingredients until well blended. reserve 1\/2 cup of marinade for basting chicken during cooking. pour remaining marinade over chicken. cover and refrigerate at least 1 hour (longer is better). remove chicken from marinade. discard marinade. grill turning and basting occasionally with reserved marinade. cook about 40-50 minutes or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"combine all ingredients except chicken in a plastic bag. stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid. place in fridge for at least a few hours. remove chicken from marinade and grill until done turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"place chicken on cutting board and use a kitchen mallet, rolling pin, or small sauce pot to slightly flatten any thick ends. this ensures even width and even cooking. pour dressing into large plastic bag. place chicken in bag with dressing. seal bag and refrigerate 30 min \u2013 1 hour to marinate. preheat bbq to medium heat. remove chicken from plastic bag and discard marinade. place chicken on barbeque, cover with lid. grill 6 to 8 minutes on each side or until cooked through. brush with bbq sauce during last few minutes of grilling time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"poke the chicken parts with a fork, 3 or 4 times for each piece. pour the italian dressing (blended with the mustard if using) over the chicken in a non-reactive bowl and allow to marinate overnight, turning it at least once. grill the chicken pieces on a gas or charcoal grill using indirect heat for about 45 minutes. check a thigh with a fork -- it should be tender and not pink near the bone when done. note: you can generate indirect heat in a charcoal grill by laying a throw-away aluminum pan over the coals or, by moving the coals to one side of the grill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"combine lemon juice, 1 t lemon zest and olive oil. remove 2 t lemon juice mixture and stir in pepperoncini; set aside. place remaining mixture into zip-top bag and add chicken. seal and refrigerate 30 minutes. place bread crumbs, cheese, parsley, and remaining 2 t lemon zest and garlic cloves in a shallow dish. remove chicken breasts from marinade and cut into 1 inch thick slices. place chicken in crumb mixture, coating well. carefully thread chicken onto metal skewers. grill over medium high for 9-12 minutes or until internal temperature registers 170°f, turning once. place on a serving platter and drizzle with pepperoncini mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"prepare grill. preheat on medium heat. combine soy sauce, garlic, and pepper flakes in measuring cup. place chicken in shallow baking dish. pour soy sauce mix over chicken, coating both sides. let stand for 10 minutes. combine honey and lime juice in small bowl until well blended and set aside. place chicken on grill. brush with marinade and grill, covered, for 5 minutes. brush both sides again with honey mixture. grill for 5 minutes more or until chicken is cooked through. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"preheat the grill to medium-high heat. place the chicken in a medium bowl. in a blender, combine the remaining ingredients, blend on high speed until mixture is smooth. pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight. grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"preheat oven to 350* f. roll crackers until completely smashed. add parmesan cheese, parsley, salt, pepper and completely mix all ingredients together. melt butter in microwave. roll chicken in butter, then roll in cracker mixture. place in foil lined oven pan, pour remainder of butter over chicken. bake 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"grill or bake chicken breast in a pyrex dish at 350 degrees for approximately 20 minutes. cool and slice thinly. place tortilla in microwave between 2 paper towels and cook on high for 10 seconds. remove and put chicken, chopped tomatoes, cilantro, red onion, cheese, lettuce, and yogurt into tortilla and roll up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"spatchcock the chicken (cut out the backbone and depress chest to flatten). you may want to check the internet for the exact procedure. rub spice mixture all over the chicken. smear chicken with the olive oil. grill on medium heat for 20 min per side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"combine basil, vinegar, salt and pepper in a bowl. slowly whisk in oil. transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette. cut chicken lengthwise to make 4 breasts. season with a little salt and pepper. grill chicken and tomatoes over high heat until chicken is well browned and tomatoes are lightly charred. transfer chicken to a platter and top with a tomato slice and drizzle with remaining vinaigrette. top with a slice of cheese and loosely tent foil and let rest for 5-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a resealable plastic bag, or flat container with lid, mix dressing and mustard. add chicken breast and marinate in refrigerator at least 2 hours, turning often. grill over hot grill 10 minutes on each side or until chicken is no longer pink. can also be baked in 350 degree oven until chicken is done.","target":"butterfly each chicken breast so you end up with 8 thinner pieces. set aside. to make marinade, combine remaining ingredients in large bowl or container. stir with spoon until mixed well and sugar is completely dissolved. place chicken breast into marinade. cover bowl with plastic wrap and place overnight in refrigerator. grill chicken breast each side for 3-4 minutes on medium fire."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sift together flour and salt. cut in shortening and american cheese. add water and mix. turn out onto lightly floured board and roll thin and cut into 3 and 1\/2 inch circles. place the circles into muffin tins (though the magazine does not mention greased or ungreased pan i usually spray lightly). combine ham and bacon and put a spoonful of mixture in each shell. mix evaporated milk and cream cheese and spread a dollop on each \"tart\". bake at 450 for 15 minutes. serve warm.","target":"mix the first 7 ingredients to make a dough by adding water. take one slice of bread and apply the above made paste on one side. take a non-stick pan and put the paste side of the bread below. apply some oil\/butter on the plain top side of the bread. cook the bread on both sides. once cooked, cut it into 2 triangular-shaped pieces and serve with tomato ketchup or any chutney of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place sliced cheese on english muffin. toast in toaster oven until cheese begins to melt. arrange turkey slices on top of melted cheese. toast for about half again as long, just enough to warm up the turkey, and the cheese begins to bubble around the edges. i usually eat this with a few slices of red and green pepper, or some other kind of fruit or vegetable.","target":"mix the first 7 ingredients to make a dough by adding water. take one slice of bread and apply the above made paste on one side. take a non-stick pan and put the paste side of the bread below. apply some oil\/butter on the plain top side of the bread. cook the bread on both sides. once cooked, cut it into 2 triangular-shaped pieces and serve with tomato ketchup or any chutney of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove sausage from casing and brown. put sausage on paper towels to drain. add mushrooms and peppers to pan and cook until soft. add sausage back to pan with peppers and mushrooms. mix cream cheese and mayonaise together until no lumps, then mix in monteray jack cheese and parmesan cheese. split bread lengthwise and put garlic and butter on it and bake until golden and crusty. add sausage mixture and top with cheese. either leave out on counter until ready to bake off, or bake immediately in a 375 degree oven until nice and melted. delicious. slice into wedges or triangles and put on platter to serve.","target":"mix the first 7 ingredients to make a dough by adding water. take one slice of bread and apply the above made paste on one side. take a non-stick pan and put the paste side of the bread below. apply some oil\/butter on the plain top side of the bread. cook the bread on both sides. once cooked, cut it into 2 triangular-shaped pieces and serve with tomato ketchup or any chutney of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat grill\/broiler on high. in a bowl combine crabmeat, sour cream, chilli, coriander, parmesan and lime juice and season to taste and then spread over toasted sourdough. grill for 2 to 3 minutes until golden and bubbling. scatter over basil leaves to serve.","target":"mix the first 7 ingredients to make a dough by adding water. take one slice of bread and apply the above made paste on one side. take a non-stick pan and put the paste side of the bread below. apply some oil\/butter on the plain top side of the bread. cook the bread on both sides. once cooked, cut it into 2 triangular-shaped pieces and serve with tomato ketchup or any chutney of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, combine cheese, ham, olives and hot pepper sauce. mix well. in a small bowl, combine mayo and mustard. spread mayo mixture evenly over the toast points. spoon cheese mixture evenly on top. place on a rimmed baking sheet and broil until cheese is melted and top is lightly browned, about 3 minutes. serve warm.","target":"mix the first 7 ingredients to make a dough by adding water. take one slice of bread and apply the above made paste on one side. take a non-stick pan and put the paste side of the bread below. apply some oil\/butter on the plain top side of the bread. cook the bread on both sides. once cooked, cut it into 2 triangular-shaped pieces and serve with tomato ketchup or any chutney of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put the leftovers, onions, bread crumbs, salt, black pepper powder and red pepper powder. mix well. (discard any liquid or curry from the leftovers before transferring to the bowl). scoop out the pulp from the tomatoes carefully and keep aside. stuff the tomatoes tightly with the above mixture. spray a flat baking dish\/microwave dish with oil. arrange all the stuffed tmatoes in it. spray once again with oil. add shredded cheese on the top generously. top it up with a thin layer of your favourite sauce (you can sprinkle little black pepper powder on the top again). microwave for 10 minutes. serve warm!","target":"preheat oven to 350 degrees or heat grill to medium. cut tomatoes in half, scoop out insides, reserving pulp and leaving a 1\/4 inch shell. rinse and chop pulp, setting aside. lightly sprinkle shells with salt and lay upside down on paper towels to drain. mix cheese, zucchini, croutons, basil, and pepper into pulp. spoon into tomato shells. bake for about 15 minutes in oven (until cheese is melted) or wrap in foil and grill about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put the leftovers, onions, bread crumbs, salt, black pepper powder and red pepper powder. mix well. (discard any liquid or curry from the leftovers before transferring to the bowl). scoop out the pulp from the tomatoes carefully and keep aside. stuff the tomatoes tightly with the above mixture. spray a flat baking dish\/microwave dish with oil. arrange all the stuffed tmatoes in it. spray once again with oil. add shredded cheese on the top generously. top it up with a thin layer of your favourite sauce (you can sprinkle little black pepper powder on the top again). microwave for 10 minutes. serve warm!","target":"prepare tomatoes. crush crackers and mix with feta cheese and italian seasoning(amount you use depends on amount of tomatoes). stuff tomatoes. sprinkle tops with crushed french fried onions. pour melted butter on top. bake in oven at 350 for approx 10 minutes until top starts to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: for dressing, combine white wine or apple juice, lemon peel, lemon juice,olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt. for filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. add dressing and toss until evenly coated. cove and refrigerate up to 4 hours. core each tomato. make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges. gently fan out wedges; place tomato on each serving plate. spoon about 3\/4 cup filling into each tomato.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put rice and lentils in boiling and cover. cook for 10 minutes. meanwhile, melt the butter and slowly fry the onion until golden brown. while that is frying, slice the tops off the tomatoes and reserve. scoop out the middles and chop. add rice and lentils to the onion and mix well. stir through the mint and season to taste. fill the tomatoes and replace the tops. stand in a baking dish. mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes. bake in hot oven for 10- 15 minutes.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sprinkle cleaned and seeded tomatoes with salt and let sit while you prepare meat so the juices can drain upside down. spray baking pan with olive oil. pre heat oven to 400 degrees. fill tomatoes with ground meat mixture half way. sprinkle with a little cheese and add potatoes. finish with cheese. i dont measure so dont worry about being exact.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. bring to a boil. add tomatoes and cinnamon sticks. cook over low heat for 45-50 minutes, turning tomatoes once or twice. remove tomatoes with a slotted spoon and place in a large bowl. the tomatoes should still retain most of their shape. reduce the liquid over high heat to half its volume, approximately ¾ cup. it will be syrupy and thick. pour the liquid over tomatoes. let tomatoes cool. you can reheat them, or serve them at room temperature, or slightly chilled. enjoy!","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut tomatoes in half. place on a greased cookie sheet. scoop out most of the seeds. fill each tomato half with approximately 1\/2 a teaspoon of worcestershire sauce. sprinkle each half with montreal seasoning. place a dab of butter on each half. broil for 10 minutes (until soft).","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix first four ingredients and chill at least 30 minutes; gently mix in 1\/4 cup mayonnaise. wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections. lightly salt and chill. pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine oil, lime juice, cilantro and pepper and mix well. add green pepper and green onion and mix. add shrimp and stir gently. set aside. cut tomatoes across 3 times (crossing in the middle as if into 6 wedges). but do not cut all the way thru the bottom. each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom. place shrimp between each wedge in each tomato. spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato. (these can be made ahead; covered and refrigerated until about 1 hours before serving). spoon dressing back over stuffed tomatoes. to serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: begin by cutting 1\/8 of an inch off the top of the tomatoes. use a spoon to scoop out the core and seeds of the tomatoes. place the tomatoes upside down on a doubled paper towel to drain residual liquid. rinse the shrimp, pat dry, and refrigerate. mix mayo, dijon mustard, dill, chives and lemon juice in a mixing bowl. add salt and pepper to taste. mix in shrimp. place tomatoes in a muffin tin and \"stuff\" with shrimp mixture. garnish with slices of avocado. chill for 20 minutes.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. cut the tomatoes in half (stem to bottom, not crosswise). cut the inside items out and put aside in a bowl. separate the seeds and all excessively juicy elements from the meat of the tomatoes. too much of the gel like portion will make your stuffing soupy. in a food processor, put all remaining ingredients except parmesan cheese. process only moderately, make sure everything is finely cut, but let it stay somewhat rough, or it will be soupy. pile ingredients into the hollowed out tomatoes. pile it up a bit if needed, the volume will exceed the size of the tomatoes. cook for 15 minutes on 350. sprinkle parmesan cheese on top of stuffed tomatoes. cook for an additional 10 minutes.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slice tops off of tomatoes. hollow out tomatoes as best you can, saving only the seeds from the inside. in a mixing bowl, combine tomato seeds, shredded chicken, black olives, jalapenos, garlic, onion, and a splash of dressing. stir until evenly mixed. fill hollowed tomatoes until mounded on top. enjoy.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut tomatoes in half and hollow out the halves with a spoon. keep what you've hollowed out in a separate bowl. thoroughly blend ground beef, chicken and onions in a large bowl. in a wide, shallow bowl, beat an egg. in another such bowl, blend bread crumbs (or matzo meal) with spices. stuff each tomato half with the beef mixture.","target":"cut a 1\/2\" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the chopped roast beef,onion, green pepper,raisins, worcestershire sauce,salt and pepper. moisten the hash with the whiskey (if using). mix in the beef gravy. put in a lightly greased casserole dish. combine the mashed potatoes with 1\/2 cup cheddar and the chives. top the casserole with potatoes. sprinkle the last of the cheese on top. bake in 450f degrees oven until it is heated through and the top is nicely browned (about 25 minutes).","target":"using an electric mixer, cream together butter, sugar, cinnamon, salt, and cornstarch. scrape bowl, adding eggs and water. beat till light, then stir in squash. pour into the cooled shell and bake till set, just a little quivery in the middle, about 35 minutes, in a moderate oven, make sure to use a deep pan or else there will be too much filling, i often bake pies in 9x1.5-inch cake pans, and practically every savory quiche."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook broccoli until tender but crisp. spread broccoli, mushrooms, cheese and onion over a greased 9 inch pie plate. combine buscuit mix, basil and pepper in a bowl. blend eggs and milk together and add to dry ingredients. pour over vegetable mixture in pie plate. bake at 375 for 25-30 minutes. let stand 5 minutes and serve.","target":"cook broccoli as package directs and drain thoroughly. saute onions in butter until tender then mix with broccoli. beat cream cheese untill smooth then add eggs, milk and seasoning. mix thoroughly. arrange broccoli and onion mixture in pie shell, pour cheese mixture over broccoli. bake at 350 degrees for 35-40 minutes. let cool a few minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tomatoes and chop coarsely. butter (i use a spray) a pie plate. line pie plate with 2 1\/2 cups bread crumbs and press firmly onto plate. add tomatoes and sprinkle with parsley, chives and salt and pepper. cover with remaining bread crumbs and dot with butter. cook at 350 for 30-40 minutes .","target":"preheat the oven to 400 degrees. butter a 2 quart casserole dish and place the bread crumbs evenly on the bottom. in a saucepan, combine the butter, onion, and bell pepper and saute until translucent. add the tomatoes and brown sugar, and seasonings and bring to a boil. put half the cheese over the breadcrumbs and pour the tomato mixture over the top. add the rest of the cheese and bake until bubbly and the cheese is browned. (about 15 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tomatoes and chop coarsely. butter (i use a spray) a pie plate. line pie plate with 2 1\/2 cups bread crumbs and press firmly onto plate. add tomatoes and sprinkle with parsley, chives and salt and pepper. cover with remaining bread crumbs and dot with butter. cook at 350 for 30-40 minutes .","target":"prebake pie shell until partially baked. peel and slice tomatoes about 1\/2 inch thick (i didn't peel). dredge tomato slices in flour and layer in pie shell. layer green onion and basil, salt and pepper. repeat layers until pie is over filled the tomatoes will cook down as the pie bakes. mix together the cheddar and mozzarella cheeses with mayo and mustard and spread evenly over top of the pie to cover all the tomatoes. sprinkle generously with parmesan cheese. bake at 350 degrees until pie is brown about 45 minutes to an hour. serve at room temperature or heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tomatoes and chop coarsely. butter (i use a spray) a pie plate. line pie plate with 2 1\/2 cups bread crumbs and press firmly onto plate. add tomatoes and sprinkle with parsley, chives and salt and pepper. cover with remaining bread crumbs and dot with butter. cook at 350 for 30-40 minutes .","target":"pre-heat oven to 350. layer tomato slices in the pie crust and season with pepper to taste. cover with the green onions, basil, and bacon. in a bowl, combine the mayonnaise and cheese, then spread over the bacon. bake, uncovered, for about 30 minutes, or until lightly golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place tortillas on flat surface. in bowl, combine mayonnaise and mustard. set aside. spread each tortilla with thin layer of cream cheese. spread cream cheese with teaspoon or so of mayonnaise mixture. sprinkle with chopped parsley. top with slices of meat to cover tortilla (slices may overlap slightly). sprinkle with grated cheese. roll up each tortilla, jelly-roll fashion, being careful not to squeeze out filling. wrap each roll securely in plastic wrap. chill at least a couple of hours. when ready to serve, slice each tortilla roll-up into 1\/2-inch slices. arrange on serving plate. note: yield will vary depending on what size tortilla you use and how many you use.","target":"beat cream cheese and sour cream until well blended. stir in monterey jack cheese, olives, onion, salt, and garlic powder. cover and refrigerate for 2 hours. process beans in a food processor until smooth. spread each tortilla with a thin layer of beans. spread layer of cream cheese mixture over beans. roll up tightly, wrap in plastic wrap and refrigerate until well chilled. cut into 3\/4 inch slices (on a bias?). serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: beat cream cheese and sour cream until well blended. stir in monterey jack cheese, olives, onion, salt, and garlic powder. cover and refrigerate for 2 hours. process beans in a food processor until smooth. spread each tortilla with a thin layer of beans. spread layer of cream cheese mixture over beans. roll up tightly, wrap in plastic wrap and refrigerate until well chilled. cut into 3\/4 inch slices (on a bias?). serve with salsa.","target":"in a bowl, mix together cream cheese and mayo. stir in all remaining ingredients (except the tortillas); mix well to combine. cover and refrigerate mixture for a minimum of three hours. spread the mixture over the tortillas. roll up tightly and trim ends. refrigerate until firm. slice and place pinwheels flat on a cookie sheet. set oven to broil heat. broil until lightly golden brown. delicious."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a microwave safe bowl, soften the cream cheese in the microwave for about 10-20 sec. dice onions and olives fine and add to the cream cheese. now add the ranch dressing mix and stir this all together. spread about 1-2 tbs. of mixture onto a flour tortilla and top with a piece of meat and a piece of cheese. you may use the meat or cheese of your choice. i usually make some with ham and cheddar and some with turkey and swiss. roll these up and wrap in a piece of saran wrap. place in refrigerator for about 2 hours or overnight and allow them to set. slice into 1 inch. pieces and enjoy. cooking time includes the time to set in refrigerator.","target":"beat cream cheese and sour cream until well blended. stir in monterey jack cheese, olives, onion, salt, and garlic powder. cover and refrigerate for 2 hours. process beans in a food processor until smooth. spread each tortilla with a thin layer of beans. spread layer of cream cheese mixture over beans. roll up tightly, wrap in plastic wrap and refrigerate until well chilled. cut into 3\/4 inch slices (on a bias?). serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large saucepot, heat olive oil on medium-high until not. add chicken pieces and sprinkle with 1\/2 tsp salt. stir often until cooked through. remove chicken with slotted spoon into a bowl and set aside. add onion, chilies and garlic. cook on medium heat for about 10 minutes until lightly browned and tender. stir in cumin and coriander, cook 1 more minute, stirring a few times. add broth and water, turn back up to medium-high until boiling. return chicken to saucepot, stir in corn, black beans and heat to boiling. reduce heat to medium low and simmer for 10 minutes. stir in lime juice and cilantro. serve with tortillat chips crushed into large pieces on top.","target":"beat cream cheese and sour cream until well blended. stir in monterey jack cheese, olives, onion, salt, and garlic powder. cover and refrigerate for 2 hours. process beans in a food processor until smooth. spread each tortilla with a thin layer of beans. spread layer of cream cheese mixture over beans. roll up tightly, wrap in plastic wrap and refrigerate until well chilled. cut into 3\/4 inch slices (on a bias?). serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: warm flour tortillas between a cloth towel or two paper towels in the microwave oven until warmed. mix all ingredients in a bowl. spread on the warmed flour tortillas, roll up and cover tightly in plastic wrap. refrigerate for at least 2 hours. unwrap and cut in 1-inch thick slices before serving.","target":"beat cream cheese and sour cream until well blended. stir in monterey jack cheese, olives, onion, salt, and garlic powder. cover and refrigerate for 2 hours. process beans in a food processor until smooth. spread each tortilla with a thin layer of beans. spread layer of cream cheese mixture over beans. roll up tightly, wrap in plastic wrap and refrigerate until well chilled. cut into 3\/4 inch slices (on a bias?). serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place all except oil and mayonnaise in food processor or blender and process until smooth. while processor is running add oil very slowly and process until thick and creamy (about 4-5 minutes). pour into bowl and add 1\/4 cup of mayonnaise and blend thoroughly with a fork. taste and adjust seasonings to your taste (sometimes i like to add a couple more tablespoons of parmesan cheese). cover and chill until ready to use.","target":"combine all ingredients in a small bowl; stir until well blended. put mixture in a foil packet or 1-pint glass jar and label as caesar salad dressing mix. store in a cool dry place and use within 3 to 4 months. makes one 3\/4 cup serving (3 tablespoons) instructions for jar: caesar salad dressing: combine 1 pkg of mix, 1\/2 cup vegetable oil, and 1\/4 cup lemon juice in a glass jar. shake until well blended. chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place all except oil and mayonnaise in food processor or blender and process until smooth. while processor is running add oil very slowly and process until thick and creamy (about 4-5 minutes). pour into bowl and add 1\/4 cup of mayonnaise and blend thoroughly with a fork. taste and adjust seasonings to your taste (sometimes i like to add a couple more tablespoons of parmesan cheese). cover and chill until ready to use.","target":"place the first 9 ingredients in a blender, blend on high for 1 minute, taste and adjust as needed. put the lettuce in a large bowl with the croutons and parmesan cheese. pour most of the dressing over the salad and gently toss, add extra dressing if needed. serve with lemon slices on the side. if making a smaller salad extra dressing will last for more than a week in the frig. note. since posting this several people have said it needed more garlic - garlic can vary in intensity - so start with 2 cloves, blend, then taste to see if it needs more. i've love strong garlic and this recipe usually has a bit of a bit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place all except oil and mayonnaise in food processor or blender and process until smooth. while processor is running add oil very slowly and process until thick and creamy (about 4-5 minutes). pour into bowl and add 1\/4 cup of mayonnaise and blend thoroughly with a fork. taste and adjust seasonings to your taste (sometimes i like to add a couple more tablespoons of parmesan cheese). cover and chill until ready to use.","target":"mash garlic and salt together for dressing. place in bowl. add parmesan, lemon juice, mayonnaise, anchovy paste, dijon, worcestershire sauce and tabasco. stir until blended. whisk in oil in a slow, steady stream to form an emulsion. season with salt and pepper, chill. toss with romaine lettuce and top with extra parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place all except oil and mayonnaise in food processor or blender and process until smooth. while processor is running add oil very slowly and process until thick and creamy (about 4-5 minutes). pour into bowl and add 1\/4 cup of mayonnaise and blend thoroughly with a fork. taste and adjust seasonings to your taste (sometimes i like to add a couple more tablespoons of parmesan cheese). cover and chill until ready to use.","target":"smear the garlic paste over the inside of the salad bowl. put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. with the blender running, pour the olive oil in slowly for the dressing to emulsify. stir in the parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. refrigerate the dressing if you will not be using it right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tuna. remove the skin from the potato and break it up with a fork. mix tuna with onion, egg and potatoe. add a little salt and pepper. shape into medium sized patties. pour bread crumbs into a dish and roll patties in bread crumbs. deep fry in hot oil until browned serve with ketchup.","target":"peel and boil the potatoes until soft. drain the water, then add some milk and butter and mash the potatoes until they are white and creamy. drain the tuna and break up into a bowl. finely chop the onion, celery, capsicum and place in the bowl with the tuna. squeeze the juice of the lemon into the mixture. add the potatoe mash once it has cooled then mix well. break 1 egg into a cup then with a fork beat it. add this to the mixture. using damp hands, make patties out of the mixture. coat the patties in flour, then egg and finally coat them in breadcrumbs. shallow fry the patties until they are golden brown on both sides. serve with a fresh salad and tomato sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tuna. remove the skin from the potato and break it up with a fork. mix tuna with onion, egg and potatoe. add a little salt and pepper. shape into medium sized patties. pour bread crumbs into a dish and roll patties in bread crumbs. deep fry in hot oil until browned serve with ketchup.","target":"combine the tuna, bread crumbs, scallions, piemientos, egg, worcestershire sauce, and salt in a medium bowl. shape into 4 patties about 4 inches in diameter. heat oil in a large nonstick skillet then add patties. cook until golden brown and cooked through, about 4 minutes on each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tuna. remove the skin from the potato and break it up with a fork. mix tuna with onion, egg and potatoe. add a little salt and pepper. shape into medium sized patties. pour bread crumbs into a dish and roll patties in bread crumbs. deep fry in hot oil until browned serve with ketchup.","target":"heat skillet. in large mixing bowl, flake tuna and add in the rest of the ingredients (except sesame seeds.). drop spoonfuls to desired size on heated skillet. the mix will be kind of runny, not something you want to try to mold in your hands. if you like, you can lightly sprinkle sesame seeds on top before turning (this is mostly for looks.). great served with soy sauce, brown rice and steamed veggies or with a gyoza dipping sauce. *note: if you're not concerned about the ww core-ness of this recipe, you can use breadcrumbs instead of oatmeal and increase the oil a bit. serving size is 2-3 patties."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tuna. remove the skin from the potato and break it up with a fork. mix tuna with onion, egg and potatoe. add a little salt and pepper. shape into medium sized patties. pour bread crumbs into a dish and roll patties in bread crumbs. deep fry in hot oil until browned serve with ketchup.","target":"mix all ingredients. use more or less breadcrumbs, as needed, to soak up the moisture from the tuna and egg until it is the consistency of a \"patty\" (i'm sorry i can not explain this better!). make into patties 1\/2 inch thick. sprinkle both sides of patties with pepper, and pat it inches. warm up oil and butter in a pan over medium heat, enough so it's hot enough to cook but not burn. you know how your own burners work. fry until golden brown, and flip to cook the other side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain tuna. remove the skin from the potato and break it up with a fork. mix tuna with onion, egg and potatoe. add a little salt and pepper. shape into medium sized patties. pour bread crumbs into a dish and roll patties in bread crumbs. deep fry in hot oil until browned serve with ketchup.","target":"combine all ingredients except 1\/2 cup cracker crumbs; mix well. shape into 12 patties. coat with cracker crumbs. brown on both sides in margarine in a large skillet at medium heat. serve with tater sauce or lemon. may heat in the microwave on high for 3 - 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the ground meat until done and drain. mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well. serve on bed of lettuce and top with sliced green onions and mint leaves. may add additional red peppers if you desire it hotter. enjoy.","target":"slightly crunch cereal. stir flour and cereal. set aside. mix together cheeses, butter and seasoning salt until well blended. add flour and cereal to cheese mixture. mix thoroughly. divide dough in half. form each half into a roll 1 1\/4 inch diameter and 10 inches long. wrap each roll in wax paper and freeze until firm or chill several hours. after dough is chilled cut 1\/4 inch slices and place on lightly greased baking sheet, about 1\/2 inch apart. bake at 300°f about 25 minutes or until lightly browned. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees f (200 degrees c). squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. place figs and sliced lemon segments in the bottom of an 11x16 inch baking\/roasting dish. arrange chicken thighs on top, then pour vinegar mixture over chicken. finally, sprinkle with salt and dried parsley to taste. bake\/roast at 400 degrees f (200 degrees c) for 50 minutes, basting frequently (turn figs if they begin to brown). with a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. skim fat from cooking juices, then pour over chicken as sauce. garnish with fresh parlsey and serve.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: use blender to combine oil, lemon juice, garlic and saffron. rub this mixture on chicken pieces. place remaining ingredients in pan with chicken. simmer covered 20-30 minutes. serve with lemon rice. lemon rice: combine rice with all ingredients and toss together. serve immediately.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine lemon juice and oil in a large bowl or freezer bag. add chicken breasts and marinate 1-2 hours. remove chicken breasts from marinade, place in baking dish and sprinkle with montreal chicken seasoning. the marinade may be used to occasionally drizzle on the chicken as it bakes. garnish with slices of lemon. bake at 350 degrees for 30-35 minutes.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: chicken: saute cubed chicken in olive oil until done. set aside. sauce: in a small sauce pan, combine first 7 ingredients and bring to a low boil. slowly stir in cornstarch solution. depending on how thick you want the sauce determines how much cornstarch solution you use. careful- sauce tends to boil up when cornstarch solution is added. serve chicken over a bed of rice. pour sauce over chicken and rice. enjoy!","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: arrange chicken pieces in crock pot with larger pieces on the bottom. combine lemonade, brown sugar, ketchup and vinegar and pour over chicken. cover and cook on high 4 hours or low for 6-8 hours. transfer liquid from crock pot to saucepan and skim off fat. combine cornstarch and cold water and add slowly to saucepan while stirring over medium heat. when thickened, serve with chicken over hot rice.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a roaster with a cover, combine the prune juice, curry powder, turmeric, pepper and thyme. add the chicken and marinate for one hour. preheat oven to 400°f place onion, carrots, sweet potatoes in pan, top with chicken, cover, and bake for 20 minutes. baste the chicken and rearrange the veggies so tht they cook evenly. bake another 15 minutes, baste again, and add the lentils, stirring them into the pan juices. bake until chicken is done and the veggies have fallen apart, creating a thick sauce, about 20 minutes more. remove the chicken from the oven, stir in the parsley, and serve.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash the four chicken thighs, pat dry, salt and pepper. put the thighs in a one gallon zip lock bag, and pour the juice of three lemons over the chicken and return to the frig until the next day. (i'll flip the zipped chicken a few times to make sure the lemon juice does its job.) on cook day, spray a 13-by-9-by-2 baking dish. spread the uncooked rice on the bottom, the thin sliced onions on top of the rice. place the four chicken thighs on top of the sliced onions and pour any juice in the bag over the chicken. squeeze the juice of one lemon over the chicken, then cover the chicken with the two thin sliced lemons. bake covered for one hour in a 350 degree oven. remove and let rest for five minutes. enjoy this lemon lemon chicken dinner!","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. chop all the veggies in bite-sized pieces. season the chicken with garlic salt, pepper, and a light sprinkle of flour. brown the chicken in a cast iron or oven safe skillet with a small amount of olive oil. take the chicken out of the skillet and set aside. place all the veggies in the skillet and season with garlic salt, pepper, dried parsley and add a little olive oil if needed. toss in the skillet to coat with the chicken drippings. place chicken back on top of the veggies and cook in the oven for about 30 minutes until the potatoes are tender and the chicken is cooked all the way through.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine chopped onion, cumin, lemon juice, vinegar garlic and jalepeno in a bowl. season the chicken with salt and pepper. drop the chicken pieces in the onion mixture and coat well. leave chicken in the mixture for 30 minutes. heat bbq to medium heat. really coat the chicken pieces with the onion mixture. alternate chicken, cherry tomato, pepper, pearl onions and mushrooms on 4 skewers. bbq until chicken is cooked through.","target":"cut the chicken into strips and put into a resealable bag. i usually will cut each chicken breast into 3 strips. combine all ingredients except chicken together. put about 1\/4 cup of the marinade into the bag with the chicken. turn to coat. refrigerate for about 3-4 hours. cover and refrigerate the remaining marinade. drain the marinade from the chicken. thread the chicken strips onto skewers. coat grill with non-stick spray before heating. grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine chopped onion, cumin, lemon juice, vinegar garlic and jalepeno in a bowl. season the chicken with salt and pepper. drop the chicken pieces in the onion mixture and coat well. leave chicken in the mixture for 30 minutes. heat bbq to medium heat. really coat the chicken pieces with the onion mixture. alternate chicken, cherry tomato, pepper, pearl onions and mushrooms on 4 skewers. bbq until chicken is cooked through.","target":"now heres the easy bit! put all the ingredients in a bowl. mix and then cook by whatever method takes your fancy. if microwave, make sure its in a casserole with lid (10 mins on high and leave to stand for 5). personally, i prefer oven or hob bake. the bbq version, when grilled, is totally different as all the others produce a sauce. if you dont use the colmans mustard powder you wont get the flavor, its the key ingredient. look for a dark orangey color when mixing, add a little more tomato puree if too dark. this is a really easy \"no way is wrong\" recipe. i love to serve this with basmati rice and peas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add all ingredients, except the worcestershire sauce (add it later), to a saucepan. add 2 and 1\/2 soup cans of water. bring to a full roiling boil. stir it well, and reduce heat to simmer. cover. simmer for 2 and 1\/2 hours. remove bay leaves after 2 hours. it takes that long for the wild rice. stir occasionally. serve with warm bread, and butter. also excellent with simply crushed, saltine crackers. enjoy.","target":"in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer until tender, about 40 minutes. heat butter in a large saucepan over medium heat. saute onion until golden brown; add mushrooms and celery. cook 2 minutes, stirring constantly. reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. gradually add broth; increase heat to medium-high and bring to a boil. boil, stirring, for 1 minute. reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. simmer until heated through. serve hot and garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add all ingredients, except the worcestershire sauce (add it later), to a saucepan. add 2 and 1\/2 soup cans of water. bring to a full roiling boil. stir it well, and reduce heat to simmer. cover. simmer for 2 and 1\/2 hours. remove bay leaves after 2 hours. it takes that long for the wild rice. stir occasionally. serve with warm bread, and butter. also excellent with simply crushed, saltine crackers. enjoy.","target":"heat oven to 350 degrees. place rice and broth in casserole dish. bake, covered for 1 1\/2-2 hours. (this should make about 3 c. of rice). fry bacon until crisp in a dutch oven or large saucepan. drain off most of the grease and saute onion in rest of grease. add half and half, mushrooms, potato soups, cooked rice, cheese and the 2 cups of water. heat thoroughly over low heat until hot. it freezes well!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add all ingredients, except the worcestershire sauce (add it later), to a saucepan. add 2 and 1\/2 soup cans of water. bring to a full roiling boil. stir it well, and reduce heat to simmer. cover. simmer for 2 and 1\/2 hours. remove bay leaves after 2 hours. it takes that long for the wild rice. stir occasionally. serve with warm bread, and butter. also excellent with simply crushed, saltine crackers. enjoy.","target":"cover wild rice with water in a medium sized saucepan. simmer over low heat about 40 minutes until rice is barely tender, taking care not to overcook. drain and set aside. combine water and butter in a soup kettle. add grated potatoes and minced onions. reserving 1\/4 cup milk, pour remaining milk into kettle. simmer on low stirring often to avoid scorching. add flour to remaining milk and stir into kettle until soup is creamy and smooth in texture. season with salt and pepper. stir in rice, parsley flakes, cheese and bacon. heat until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add all ingredients, except the worcestershire sauce (add it later), to a saucepan. add 2 and 1\/2 soup cans of water. bring to a full roiling boil. stir it well, and reduce heat to simmer. cover. simmer for 2 and 1\/2 hours. remove bay leaves after 2 hours. it takes that long for the wild rice. stir occasionally. serve with warm bread, and butter. also excellent with simply crushed, saltine crackers. enjoy.","target":"wash wild rice. boil for 15 minute drain. cook the bacon, reserving 3 tablespoons drippings. saute celery, onion and green pin drippings until transparent. put in a large pot with the diced bacon,rice, broth, soup and mushrooms. cook on low for one hour or more. do not add salt! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 300f. brown meat on both sides in oil in large ovenproof dutch oven. add sauce, vinegar, broth, sugar, mustard, worcestershire, chili powder, onion, garlic, and thyme to pot. bring to a boil. place in oven and bake, covered, for 3 to 4 hours, turning meat every hour until fork tender. let stand at least 30 minutes in pan. remove meat from pot and skim fat. slice and serve on rolls.","target":"rub the ribs with salt and pepper and brown in a pan, remove and place in a stock pot. mix the other ingredients together and pour over the ribs. cover tightly, cook about 70 minutes at a simmer, turning the ribs frequently. remove lid and cook 20 more minutes to thicken sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine all ingredients except chicken in a bowl and mix until smooth. add chicken and mix. pour into 1 gallon freezer bag and lay flat to freeze. to reheat preheat oven to 350°f pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes. serve over hot rice.","target":"stir cream cheese and peanut butter until blended and soft. add pudding mix, milk powder and water. mix well with a wire whisk (preferably). blend in 1\/4 cup cool whip. spread mixture into piecrust and refrigerate. stir grape (or any fruit) jam or jelly until soft. blend in remaining 1\/2 cup cool whip. spread evenly over filling mixture. sprinkle with chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium saucepan combine 1\/2 cup sugar with gelatin. stir in 1 cup of the whipping cream; stirring over medium heat until the sugar and gelatin dissolve. in a small bowl, beat egg; stir in a little hot cream, then add egg mixture to cream and gelatin and stir. stir mixture over low heat 2 minutes, remove from heat. add peanut butter and stir until melted. cool in refrigerator at least 1 hour, or until chilled. add remaining 2 cups whipping cream and vanilla. freeze in ice cream machine according to manufacturer's directions. when ice cream begins to stiffen, swirl in jelly.","target":"stir cream cheese and peanut butter until blended and soft. add pudding mix, milk powder and water. mix well with a wire whisk (preferably). blend in 1\/4 cup cool whip. spread mixture into piecrust and refrigerate. stir grape (or any fruit) jam or jelly until soft. blend in remaining 1\/2 cup cool whip. spread evenly over filling mixture. sprinkle with chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. peel and cube potatoes. in a large saucepan, melt butter; stir in flour, salt and pepper until smooth. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; whisk in sour cream. add potatoes and green onions; mix well. ladle into serving bowls; top with bacon and cheddar cheese. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes and cube them. in a large saucepan, saute the celery and onion in butter for 8 to 10 minutes until tender. blend the flour with 1\/4 cup of the half and half. add to celery mixture. mix well. add 1\/2 cup of water, parsley, bouillon, salt and pepper. simmer until heated through. do not boil. stir in potatoes. add remaining half and half and heat throughly without boiling. serve with your choice of garnishes: grated cheddar cheese, sour cream, chopped chives or bacon bits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes until tender. cool, cut into cubes. melt butter or margarine in large saucepan. whisk in flour and cook over med heat 1 minutes, stirring constantly. heat milk in separate pan. slowly stir warm milk into flour mixture, whisking to maintain smooth texture. heat through over medium burner but do not boil. add potatoes, grated cheese, and sour cream. heat until cheese is melted and potatoes are warmed through. stir in green onion and bacon, reserving a little for garnish if desired. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"heat oven to 400 degrees. wash potatoes and bake until fork tender. let cool. melt butter in dutch oven, slowly blend in flour with a wire whisk until throughly blended. gradually add milk to the butter-flour mixture, whisking constantly. whisk in salt and pepper and simmer over low heat, stirring constantly. cut potatoes into bite-size cubes. when milk mixture is very hot, add potatoes, green onion, sour cream and bacon. mix throughly and heat completely. add cheese a little at a time until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"melt butter in large saucepan over medium heat. add onion; cook, stirring occasionally for 1-2 minutes or until tender. stir in flour. gradually stir in broth and evaporated milk. scoop potato pulp from one potato; mash. add pulp to broth mixture. cook over medium heat, stirring occasionally,until mixture just comes to a boil dice remaining potato skin and potato (es) add to soup. heath though. season with salt and pepper. top each serving with bacon,cheese and green onion. variation: for a different twist to this recipe,omit the bacon,cheddar cheese and green onion. cook 2 tablespoons of shredded carrot with the onion and add 1\/4 teaspoon dried dill weed to the soup when adding the broth. proceed as above."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"saute margarine and chopped onion until clear. add chopped potatoes (peeled of not) cover with water. cook until tender. add 3 t. chicken bouillon (cubes or dry) add chopped carrots before potatoes are done. reduce heat. mix flour and half and half. add to soup. add velveeta cheese. stir on occasion until cheese is melted and let simmer till done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"put potatoes, carrots, onion and seasonings in a large pot. cover with water and cook till potatoes are tender. (you don't drain the water, so don't overfill the pot.) in a separate bowl, mix the soup and softened cream cheese. add this to the cooked potatoes, along with the milk. let simmer for about 10 minutes, stir frequently so that it doesn't scorch. add the velveeta and allow the cheese to melt. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"put the potatoes, celery, onion, salt and water in a large dutch oven or other heavy pan on top of stove. cover pot and simmer for 20 minutes or until potatoes are tender (it's okay if they start to fall apart). mash the mixture once or twice with a potato masher, but leave plenty of potato chunks. stir in remaining ingredients and cook (do not boil) and stir until soup is heated completely. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes till done. allow to cool enough to handle. in large stock pot, melt butter and stir in flour; stir constantly approximately 5 minutes over medium heat. stir in chicken broth with wisk to smooth out the roux. season with salt and pepper. reduce heat and add the half and half, milk, jar cheese, velveeta cheese. stir often to prevent scoarching. in skillet saute ham and onion; add to stock pot. in same skillet, fry bacon; remove from pan and drain on paper towels. crumble and set aside. add potatoes and let simmer over low heat approximately 20 minutes, stirring often. stir in sour cream and serve. garnish each bowl of soup with crumbled bacon, chopped green onion and a sprinkling of the shredded cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"cook bacon over medium heat until crisp. drain, crumble and set aside. in a stockpot, melt margarine over medium heat, add flour and whisk until smooth. gradually add milk, stir constantly until thickened. add cubed potatoes, onions and spices. bring to a boil, stir frequently. reduce heat and simmer for 10 minutes. add bacon, cheese and sour cream. stir until cheese is melted. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"baked potatoes in oven, remove from skins and mash. bring skim milk and 2\/3 cup flour to a soft boil. add to mashed potatoes. add reduced fat sour cream and reduced fat cheddar cheese to potato mixture. heat thoroughly on stovetop or slowly in slow cooker. sprinkle with green onions. salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"in a large pot; heat butter; add onions, celery and garlic. sauté until tender. add the broth to the pot and bring just to a boil. stir in the mashed potatoes, cooked crumbled bacon, fat free half and half (or milk) and pepper. bring to just a gentle simmer. reduce heat to low and stir in the cheese. stir until cheese is melted and heated through. do not allow to boil. add salt if needed, to taste. serve with any or all of the optional garnishes, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"season the steaks and brown them each side. when done, let them cool. in the meantime, melt the butter. add mushrooms and garlic. let them brown up before salting to taste. in a large pot, pour in the soups, potatoes, and mushrooms. cut up the steak into bite sized pieces and add to the pot. add half-and-half and let simmer a bit. add salt to taste. now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (i would add in increments and taste). you want it to be very peppery. i usually serve this with garlic bread on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes at 350 degrees for 65-75 minutes or until tender. cool completely. peel and cube potatoes. in a large saucepan - melt butter; stir in flour, salt and pepper until smooth. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; whisk in sour cream. add potatoes and green onions. garnish with bacon and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"saute onions with dill in butter until softened. add cubed potatoes and saute for a few minutes. add stock and beets. bring to a boil, reduce to a simmer and cook for approximately 30 minute. blend with a hand blender until desired texture. finish with cream or half\/half, salt and pepper to taste. serve hot. note: prep. time includes cooking of the beets."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"melt butter in saucepan over low heat. blend in flour, salt and pepper. add milk all at once. cook quickly, stirring constantly, till the mixture thickens and bubbles. remove sauce from heat when it bubbles. add potatoes to the sauce. heat through. season to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"peel and dice potatoes into bite sizes. in a large pot put the potatoes in and then fill with enough water to just cover the potatoes. set aside. in a skillet, saute the garlic and onion for 3-5 minutes to soften. add the garlic and onion to the potatoes. then add the salt, pepper, celery seed, and rosemary. boil potatoes over high heat until potatoes are fork-tender. in a mixing bowl combine the milk with the cornstarch until the cornstarch dissolves. once the potatoes are soft, lower the heat to medium and add the milk mixture and the butter. if it needs a little more milk, add some. you want it to be a creamy, milky color-- not watery. stir well until it thickens and then serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"melt butter in a large frying pan. add leeks and onions, and sauté 3-5 minutes, or until soft. transfer vegetables to large saucepan or stockpot, and add potatoes and broth. bring to a boil until potatoes are soft, about 10-15 minutes. transfer to a blender and puree, incrementally adding cream (unless you make a small batch, you'll have to do the blending in several steps). garnish with cheese, salt, and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares. chop onion, garlic, carrot, celery and parsely into a very very thin mix known in rome as \"battuto\", beaten. in a deep pot heat the oil, add the chopped vegetables and stir for a few seconds. add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries. pour at least 4 cups of water and, when it boils, add the potatoes. let the soup cook for a few minutes until the potatoes are tender, then add the rice. bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"in a saucepan heat the oil and add the chopped onion, garlic and potato for five minutes to soften. add the spinach, hot water, vegetable stock cube and garlic and bring to the boil. cook for 20 minutes. blend the soup, together with most of the cream, with a hand-held blender and serve with fresh brown bread. add a swirl of cream to each bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"cook the bacon in a big stockpot and remove. drain most of the grease out of the pot (just leave a thin coating on the bottom). add in chopped onion and saute for a few minutes to soften. add in the potatoes and chicken broth. cook on medium to high heat for about 20 minutes or until the potatoes are tender. add the remaining ingredients and simmer for approximately another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"fry bacon until crisp, remove from pan and saute onions until translucent. drain bacon grease. boil potatoes in water and salt until fork tender - no need to drain. add pepper, onions, cream of chicken soup and milk. i usually put in the crock pot at this point to heat up and keep warm. if rushed for time, you can heat this on the stove. just before serving, add crispy bacon and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes at 400 degrees for 1 hour. scoop out the insides into a bowl and set aside. in a large pot, melt 2\/3 cup butter on low heat. add 2\/3 cup flour. gradually stir in 6 cups of milk and turn heat up to medium. add potatoes, salt, pepper, cheese and bacon. cook 15 minutes, stirring constantly until all ingredients are incorporated. stir in sour cream and serve with warm crusty bread -- or even better in a bread bowl!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"bake potatoes at 350 degrees f for 1 hr. cool completely. peel and cube potatoes. in lg saucepan, melt butter. stir in flour, salt and pepper until smooth. gradually add milk. bring to a boil. cook and stir for 2 minutes or until thickened. remove from heat add sour cream. add potatoes and green onions. garnish with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"in a stock pot cook bacon pieces until crispy. remove bacon and drain some of the grease. sweat onion with jalapeño until translucent in the bacon grease. add butter and flour and create rue. as rue is thickened and flour is cooked add in milk. stir until the rue has dissolved in the milk. add in cubed potatoes and cheese. stir gently until cheese is melted being careful not to break up the potatoes. serve topped with a dollop of sour cream , previously cooked bacon bits, and chopped green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and garlic in margarine until tender. add chicken broth, carrots, potatoes, italian seasoning and bay leaf. simmer, uncovered, until vegetables are tender, about 20-25 minutes . discard bay leaf and puree soup. season with salt and pepper.","target":"melt butter on medium heat in stock pot. add onion and saute for 2 minutes. sprinkle flour over the onions and cook 3-5 minutes, stirring often. gradually add chicken broth. add potatoes, salt, and pepper, bring to a boil, then simmer 20 minutes or until potatoes are tender. stir in heavy cream, 3 oz. bacon pieces and 1\/2 cup of cheddar cheese then heat through. garnish with cheese, sour cream and bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees f. spray regular size muffin containers with cooking spray. in a bowl, sift together, flour, baking powder and salt. stir in sugar, cheese and chives. crumble the bacon, and add to dry ingredients; in a bowl combine the egg with milk, mustard and dijon;stir just until blended, then mix into the dry ingredients just until combined. spoon mixture into prepared muffin cups. bake for 15-20 minutes, or until golden brown. remove from oven; cool 2 minutes. remove from pans and serve warm.","target":"preheat oven to 375f and lightly spray muffin pans with cooking spray or line with cupcake papers. mix buds and boiling water. cool. creme sugar and butter. add to bran. add eggs and buttermilk. add flour, salt, and soda. add raisin bran and applesauce. stir lightly. bake as needed in muffin tins in oven for 15-20 minutes or until golden brown. makes 2 quarts that will keep up to four weeks in the refrigerator. ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease 12 muffin cups. preheat oven to 400 degrees. cook bacon in a pan until crisp, then chop into small pieces. mix together flour, baking powder, sugar, and salt. in a seperate bowl mix egg, milk, and oil. add all at once to the dry ingredients along with bacon until just combined. mixture will look somewhat lumpy but do not mix more. fill the muffin cups 2\/3rds of the way full. bake@ 25 minutes.","target":"preheat oven to 375f and lightly spray muffin pans with cooking spray or line with cupcake papers. mix buds and boiling water. cool. creme sugar and butter. add to bran. add eggs and buttermilk. add flour, salt, and soda. add raisin bran and applesauce. stir lightly. bake as needed in muffin tins in oven for 15-20 minutes or until golden brown. makes 2 quarts that will keep up to four weeks in the refrigerator. ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in da deep, heavy pot, saute bacon for a few minutes.l. add onions and cook 5-10 minutes or until soft but not brown. blend in flour and gradually stir in bouillon. add potatoes; cover and simmer one hour. mix egg yolks into sour cream. spoon a little hot soup into cream mixture, then slowly stir cdream mixture into hot soup. simmer 5-8 minutes; do not boil. add herbs. (i think this step is optional - good without). ladle into deep, warmed soup bowls or mugs.","target":"saute onions until tender and golden. add oxo cubes, boiling water, tarragon and potato. simmer, uncovered, until potato is cooked (20 min?). puree in a blender or use a hand blender if available. return to pot, add vinegar and bring to a boil. reduce heat, stir in cream (salt and pepper and some green parsley as well). serve and top with cheese cubes and chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt chocolate and 1\/3 c butter and set aside. in large bowl beat 3 eggs and slowly add 1 1\/2 c sugar. beat until creamy. add vanilla and chocolate mixture. blend well. stir in flour and pecans. pour into lightly greased and floured 13x9 pan. beat together 8 ou creme cheese, 1\/2 c sugar, and egg. spread over brownie mixt. swirl with knife. bake at 350f for 45 minutes.","target":"set oven to 425 degrees (oven rack to second-lowest position). cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife. in a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth. add in the feta cheese, 1\/2 cup parmesan cheese, jack cheese and green onions; mix to combine. spread about 2 tablespoons on each slice of bread. sprinkle with 1 tablespoon parmesan cheese on top, the press down the parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture. place the slices on a baking sheet. sprinkle with salt and pepper. bake for about 10-12 minutes or until cheese is golden and bubble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"heat oven to 425. place chicken breasts in ungreased baking pan, 9 x 9 x 2. spread 1 tsp butter on each of the four chicken breasts. sprinkle salt and paprika on the breasts. drizzle all with the lemon juice. bake uncovered 35- 45 minutes or until tender. sprinkle with snipped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"in a medium size bowl, combine cereal, flour, salt, dried thyme and poultry seasoning. place melted butter in another bowl. dip chicken in butter, then into cereal mixture. place breaded chicken into a greased baking pan. drizzle chicken with remaining butter. bake, uncovered, at 400 degrees for 20-25 minutes or until chicken juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"preheat oven to 400f. place all ingredients, except chicken, in a small saucepan, and cook, over low heat, for 3 minutes, to melt honey. whisk a couple of times. place chicken, skin side down, in a shallow baking pan. season with salt and pepper. bake about 30 minutes. turn, pour on sauce, season with more salt and pepper. bake about 20 minutes more longer, until juices run clear when chicken is pierced, basting once or twice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"heat oven to 375°f. combine soup, milk and salt in a 1 1\/2 quart casserole. add chicken and peas or peas and carrots. bake for 10 minutes. meanwhile, in mixing bowl, beat egg whites until stiff. in another bowl with same beaters, beat egg yolks, stir in cheese. gently fold yolk-cheese mixture into whites. pile onto the chicken casserole and bake 25-30 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"line a 13x9-inch pan with foil and preheat oven to 350ºf. combine the potato flakes, parmesan cheese and garlic powder in a bowl and blend well. dip the chicken pieces in the butter, then roll in the potato mixture. place coated chicken in the pan and sprinkle with leftover potato mixture. bake for 60 minutes or until juices are clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"saute the chicken in butter to brown lightly. arrange the chicken pieces in a baking dish. mix the rest of the ingredients and heat just long enough for the sugar to dissolve. pour over the chicken and cover with foil. bake at 350 degrees for an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"preheat oven to 375-degrees f. grease a baking dish big enough to hold chicken in one layer. in a pie dish combine the 1\/4 cup melted butter with lemon juice. in a pie dish combine cheese and breadcrumbs. dip chicken pieces in butter\/lemon mixture than roll them in the breadcrumb mixture and arrange in prepared dish. drizzle remaining butter over chicken and then sprinkle with paprika and sesame seeds. bake for one hour, basting frequently and turning chicken halfway through cooking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"set oven to 350 degrees. lightly grease a 13 x 9-inch baking dish. heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish. in a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, parmesan cheese, cheddar cheese and black pepper until well combined. season with salt if desired. pour over the chicken in the baking dish and turn the chicken to coat with the sauce. sprinkle with more grated parmesan cheese if desired. bake for about 40-45 minutes, or until the chicken is cooked. serve over cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"preheat oven to 350. pour chicken broth (you can also use equal parts of wate and broth) into 13 x 9 glass baking dish or roasting pan. place chicken with the skin side up in the pan. divide the butter so that you put little bits of butter on top of each piece of chicken (the butter plus the broth keeps the chicken moist). sprinkle with salt and pepper, if desired. cook for 30-40 minutes. check for doneness using an instant read thermometer ~~ breast meat should be 170 degrees and thigh or leg meat 180 degrees (make sure the thermometer isn't touching bone as this skews the temperature reading)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"preheat oven to 325 degrees. rub chicken with garlic, salt and pepper. in a small bowl beat egg yolk with honey and butter. then brush mixture over chicken. place chicken in lightly greased 9x13 baking dish. bake at 325 for 45-60 minutes until chicken is cooked and juices run clear. basting with remaining mixture. turn chicken and bake 10 minutes or so. just until that side is cooked to the color you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine dry ingredients. dip chicken in milk and roll in dry mixture. place in 13x9 pan sprayed with pam and drizzle with butter (i spray with butter flavor pam) then bake at 375 for about 30 minutes if not brown turn temp up to 400-425 and bake until brown (about 15 more minutes)","target":"put the chicken in a sprayed, 9x13 baking dish and set aside. combine remaining ingredients in a saucepan over medium-low heat. cook, stirring occasionally, until well blended. pour sauce over chicken. cover and bake at 350* for 50 minutes or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve.","target":"lightly cook snow peas in boiling water (1-2 minutes) and drain. melt butter in skillet, add mushrooms with salt and pepper. cook stirring constantly about 2 minutes. add snow peas, ginger and shallots. toss to blend and cook about 30 seconds. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve.","target":"cook the noodles in boiling salted water for 10 minutes. strain and put into a greased casserole. slice the mushrooms and the onion and saute in butter until tender. add to the noodles. mix in most of the cheese, reserving some for sprinkling over the top. beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. pour the sauce over the noodles and mushrooms. sprinkle with cheese and breadcrumbs and dot with small nobs of butter. bake in a 325f over for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve.","target":"in large skillet, cook rice, tomatoes, mushrooms and onions in butter for about 10 minutes, stirring occasionally. add bouillon mixture, wine, pepper and basil; mix well. cover and simmer 45 minutes or until rice is tender and liquid absorbed. stir in peas and romano cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut potatoes into 1\" cubes (i don\u2019t peel them, but you can if you want too). dice onions and run knife through mushrooms (onions and mushrooms should be about the same size). heat a skillet with 1\/3 stick of unsalted butter(or olive oil, or half and half). add onions and mushroom and let sauté for a few minutes, add potatoes and shredded carrots). add salt and pepper to taste. cook and serve!","target":"cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve.","target":"in a large skillet over medium heat, melt butter. add chopped onions and sliced mushrooms to skillet; cook, stirring often for 6-8 minutes. add pimientos, parsley, salt, pepper, and thawed corn. cook, stirring often, for an additional 5 minutes until heated through. place into serving bowl and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve.","target":"cook peas in boiling unsalted water until tender. saute' mushrooms and almonds in melted butter in 2 qt saucepan until almonds are golden brown. this can be done while waiting for peas. combine soup and milk and stir into saute'ed mixture. add drained peas and pimientos. heat well stirring occasionally. add salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cover scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this). drain well and coat with flour, shake off excess flour. heat butter and oil in a large skillet. add half the garlic cook a few seconds. add mushrooms, shallots and remaining garlic. stir constantly until done, mushrooms should be tender but not overcooked. add scallops and lemon juice, cook 2-3 minutes (do not over cook). remove scallops etc and keep warm. deglaze the pan with a dash of sherry. pour over scallops and serve.","target":"boil the pierogies in salted water, according to package instructions. meanwhile, add the olive oil to a non-stick skillet and place over medium heat. cook the onion for a couple minutes, then add the garlic (so it doesn't burn). stir and let cook for 1 more minute. add mushrooms and season with salt and pepper. continue cooking the mixture until the onions are translucent and the mushrooms are cooked. remove from the skillet and set aside. in the same skillet, add the butter and pierogies (drained). flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan. stir to combine everything, adjust the seasonings as needed, and remove from the heat. serve warm. can be served with sour cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. mix soup with half can of water to make sauce. place broccoli in a 9x11 or large french white casserole cover with plastic wrap and microwave for 3 minutes or until broccoli is steamed but still crunchy. cook chicken in a skillet until golden brown and cooked through. place chicken on top of broccoli. pour sauce in mixture. sprinkle cheese over casserole. cook in 350 degree oven for 20-30 minutes taking out when broccoli is cooked. let stand 10 minutes before serving.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 350 degrees f (175 degrees c). place broccoli in a steamer over 1 inch of boiling water and cover. cook until tender but still firm, about 2 to 6 minutes; drain. melt butter in a medium saucepan over medium heat. stir in salt, flour and milk. stir in cream cheese and cook, stirring constantly until cheese melts. remove from the heat and stir in broccoli. sprinkle 1\/2 cup of crushed crackers over the bottom of a 1 1\/2 quart casserole dish. slowly pour the broccoli mixture into the dish and top with remaining crushed crackers. bake in preheated oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"heat oven to 350 degrees f. lightly grease an 8\" square baking dish. spread broccoli in dish. beat sour cream, cottage cheese, baking mix, butter, and eggs with a hand mixer 1 minute. pour over broccoli. arrange tomato slices on top; sprinkle with parmesan cheese. bake until golden brown and knife inserted halfway between center and edge comes clean, about 30 minutes. cool 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. brown chicken in skillet with 1 tbs butter or margarine. cook rice and broccoli separately. drain broccoli. mix soup, chicken, rice and broccoli together. place in a 9x13 pan or caserole dish. sprinkle with additional cheddar cheese. bake until cheese is glden brown on top (usually about 15-20 minutes).","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"combine all ingredients except bread crumbs, butter, and additional garlic powder. place in a 11x7 pan. now combine bread crumbs,butter, and additional garlic. sprinkle over top of ham mixture. bake at 325 degrees for 1 hour, or until browned and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 325°f. start by blanching the broccoli in boiling hot salted water about 3 minutes. quickly remove and place in icy water to stop the cooking. in bowl, combine mayo, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor package from ramen noodles. in another bowl, combine the blanched broccoli, sautéed mushrooms, broken noodles, and the mayo mixture and toss until well coated. place the mixture in an 8x8 casserole dish that has been sprayed with non stick oil. cover and cook for 45 minutes. remove the cover and bake another 15 minutes to brown. cool 15 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"melt butter in a large, heavy pan. add flour, stirring constantly. when mixture reaches the boiling point, add milk, stirring constantly with a whisk. heat until almost boiling, stirring constantly. salt and pepper to taste. remove from heat. place cooked chicken in a 9x13 baking pan. place broccoli over chicken. pour the white sauce over all. sprinkle top with grated cheese. cover baking dish with foil and bake for 30 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large, heavy pan. add flour, stirring constantly. when mixture reaches the boiling point, add milk, stirring constantly with a whisk. heat until almost boiling, stirring constantly. salt and pepper to taste. remove from heat. place cooked chicken in a 9x13 baking pan. place broccoli over chicken. pour the white sauce over all. sprinkle top with grated cheese. cover baking dish with foil and bake for 30 minutes at 350 degrees.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"cook broccoli until tender, drain. preheat oven to 350f grease 2 qt baking dish in a medium saucepan melt butter stir in flour to make a roux. whisk in milk cook and stir until mixture thickens. lower heat slightly. stir in cheese and sour cream, until cheese is melted. mix ham and cooked vegetables together and spread into baking dish pour sauce over this combine bread crumbs and 1 tablespoon melted butter. sprinkle on top of casserole. bake uncovered in a 350 degree oven for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"stew chicken; cool and bone. steam broccoli until tender; drain. grease an 11 x 7 inch casserole. place chicken pieces on the bottom, broccoli on top. combine mayonnaise, soup, curry powder and lemon juice. pour over broccoli. combine bread crumbs and butter. mix in cheese. sprinkle over top of casserole. bake 350*f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"place chicken in pot with enough water to cover over medium high heat. simmer about 15 minutes. preheat oven to 400 degrees. grease a 7 x 11 inch baking dish; set aside. saute' onion in butter over medium heat for 3 minutes. add flour and thyme, then broth and milk. stir over heat for 5 minutes, until thick. boil noodles in large saucepan for 6 minutes. chop cooled chicken in 1\/2 inch chunks. drain noodles well. spread noodles in baking dish; top with chicken and broccoli. add sauce to the dish; top with cheese. bake until cheese melts, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine broth, turkey, broccoli soup, and salad dressing in 3 quart pot. bring to a boil over high heat. stir in rice. turn off heat, cover pot and let stand 5 minutes. stir cheese into pot. let stand, covered, 3 more minutes, or until rice is tender. fluff rice with fork and serve hot.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"cook broccoli until tender in the amount of water called for on the package, drain. mix together soup mix, cream cheese, sour cream and water chestnuts. add drained broccoli and stir well. place in lightly buttered casserole dish and top with grated cheese and cracker crums. bake at 350 for 30-35 minutes or until hot throughout and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"cook broccoli, drain and cool. beat eggs, add golden mushroom soup, mayo, cheese, onion and broccoli. mix together. pre-heat oven to 350 degrees. melt butter in 12 inch non-stick skillet, add crushed saltines, cook on medium high until starting to brown. take off heat. butter a casserole dish and add broccoli mixture, top with golden saltines. bake at 350 degress for 45 minutes or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 400. layer ingredients evenly in order above in a glass 13x9\" pan. cook 45 minutes to an hour. broil until cheese is golden and bubbly. notes: to freeze: leave cheese off, wrap in a couple layers of plastic wrap to prevent freezer burn. to defrost: allow to defrost overnight in your fridge then at least 1\/2 hour on the counter. add cheese when ready to bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl combine broccoli, minute rice, chicken, soups, water chestnuts and cheez whiz. saute the celery and onions in the butter until soft. spray a 9 x 13 inch baking pan with a nonstick coating. add the sautéed veggies to the mixture in the bowl. transfer the mixture to the prepared pan. bake uncovered 30 minutes in a 325-degree oven. place onion rings on top and bake another 5 minutes.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken into bite-size pieces and place in a 9-by-13-inch pan or large casserole dish. layer broccoli on top. in a saucepan, combine soup, milk, cheese and margarine; heat until thick. pour sauce over broccoli. sprinkle with french fried onions and bake at 350 degrees for 50 minutes or until broccoli is tender and dish is hot.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"saute onion and garlic in marg. if using fresh mushrooms toss them inches. spoon into a large greased casserole. cook broccoli until crunchy. add to casserole. add tinned mushrooms and 1\/4 celsius of the almonds. in separate bowl blend mushroom soup and cheese whiz. fold into casserole. top with the rest of the almonds and bread crumbs mixed together. bake 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 400 degrees. grease a medium sized casserole dish, set aside. saute onion in butter for about 3 minutes. mix in flour. gradually stir in broth, combining well. gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes. stir in salt and pepper. remove from heat. bring 2 quarts of water to a boil. add egg noodles, and cook for 6 minutes. drain noodles well. spread noodles in the prepared baking dish. place chicken and broccoli over noodles. pour the sauce over the chicken and broccoli. sprinkle the cheese over the top. bake for 20 minutes, or until the cheese is nicely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 350°f. saute onions in butter. after onions carmelize, stir in broccoli. add soups and cooked chicken. mix well. add cooked rice and shredded cheese. mix well again being careful not to mash rice or break up chicken. bake in a 9\" x 13\" baking dish for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. saute onions in butter. after onions carmelize, stir in broccoli. add soups and cooked chicken. mix well. add cooked rice and shredded cheese. mix well again being careful not to mash rice or break up chicken. bake in a 9\" x 13\" baking dish for 40 minutes.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425 degrees. cook broccoli until just tender, then drain well. combine broccoli with ham and potatoes in shallow 1 1\/2 quart baking dish. in a sauce pan, melt butter and blend in 1\/4 cup of flour slowly. gradually add 2 cups of milk and stir constantly. stir mixture until thickened. (stir with a wisk for about 10 minutes until very thick). add remaining ingredients and season with salt to taste. bake for 30-35 minutes at 425 degrees uncovered.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"cook broccoli as directed. cube chicken into small bite-sized pieces while broccoli is cooking. fry chicken in vegetable oil in skillet until done and slightly browned. grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine\/butter). line casserole dish with drained broccoli (alternate direction of each broccoli spear). dot broccoli with reserved margarine\/butter. salt and pepper broccoli to taste. place cubed chicken over the broccoli. mix sour cream and soup in a small bowl. cover chicken and broccoli with sour cream and soup mixture. top with shredded cheddar cheese. bake in preheated 350°f oven until bubbly (approximately 30 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli as directed. cube chicken into small bite-sized pieces while broccoli is cooking. fry chicken in vegetable oil in skillet until done and slightly browned. grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine\/butter). line casserole dish with drained broccoli (alternate direction of each broccoli spear). dot broccoli with reserved margarine\/butter. salt and pepper broccoli to taste. place cubed chicken over the broccoli. mix sour cream and soup in a small bowl. cover chicken and broccoli with sour cream and soup mixture. top with shredded cheddar cheese. bake in preheated 350°f oven until bubbly (approximately 30 minutes).","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slightly cook broccoli with the stick of margarine until thawed and put in a 13x9 casserole dish. add cheese whiz on top of broccoli. on stove top heat cream of chicken soup until smooth and add the minute rice. stir all together. spead evenly on top of the broccoli and cheese. bake at 350 degrees for 30 minute. top with crumbled ritz crackers.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. wash broccoli and cut into bite size pieces. cook broccoli in boiling water for 4 to 5 minutes and drain. cook tortellini according to package directions and drain. mix broccoli and tortellini together and set aside. in a medium size pan heat butter until melted. stir in flour salt and pepper. mix chicken broth and milk together and add slowly to flour\/butter mixture. cook and stir until thickened. spray and 9 x 13 baking dish with non-stick cooking spray. layer in pan: 1\/2 tortellini broccoli mixture, 1\/2 the white sauce, 1\/2 the american cheese slices and 1 can of tomatoes. repeat layers and top with parmesan cheese. cook, uncovered, for 45 minutes or until bubbly and hot.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray an 8 x 10-inch baking pan with cooking spray. layer the chicken, broccoli, mushrooms and cheese in the pan. in a blender container, combine the milk, eggs and bisquick. blend on high for 15 secs. pour the mixture over the ingredients. bake in a preheated 400-degree oven for 20 minutes or until a knife inserted in the center comes out clean.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli and drain. in skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. quickly add garlic and cook for 30 seconds. add rest of ingredients except eggs. mix all these ingredients and let bubble a slightly, take pan off heat. spray casserole dish with cooking spray. put broccoli into casserole dish. mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. note: leave 1\/2 french fried onion topping for topping. bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes. now, eat all your veggies.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 400°f. saute onion in butter over medium heat in medium saucepan for 3 minutes. mix in flour and gradually stir in broth, combining well. gradually add milk to saucepan. cook, stirring continually until thickened, about 5 minutes. add salt and pepper to taste. cook noodles for 6 minutes in boiling water. drain well. spread noodles in a greased casserole dish, place chicken and broccoli over noodles. pour sauce over chicken and broccoli. sprinkle cheese on top. bake for 20 minutes or until cheese melts. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"mix in a bowl, can of mushroom soup, mayonnaise, onion, cheddar and the 2 eggs beaten. fold mixture together. add the chopped broccoli ( i just chop up the bunch, into small pieces, maybe you will get 2-3 cups) fold that into the mixture. put into a greased casserole, sprinkle with bread crumbs. cook uncovered for 45 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. lightly coat a 13 x 9 pan with cooking spray. evenly spread rice out into dish. cover with broccoli. in a large bowl, combine chicken, soup, 1 1\/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper. pour over broccoli. top with remaining cheese. bake until golden and bubbly, about 40 minutes.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"in a saucepan boil broccoli florets in salted water for 4 minutes and drain. place in the bottom of a 2 quart casserole dish. melt butter and then blend in flour. stir milk in slowly. add velveeta cheese and stir until cheese is melted. pour over broccoli. mix herb croutons with butter and water. sprinkle on top of casserole. bake in a 350 degree oven for 25 to 30 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"in a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. transfer to a greased 1-1\/2-qt. baking dish. top with 3\/4 cup cheese. in the same skillet, saute broccoli in the remaining butter for 1 minute. place over cheese and pour broth over all. cover and bake at 350° for 25 minutes. uncover and sprinkle with remaining cheese. bake 5 minutes longer or until cheese is melted and vegetables are tender. season with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. transfer to a greased 1-1\/2-qt. baking dish. top with 3\/4 cup cheese. in the same skillet, saute broccoli in the remaining butter for 1 minute. place over cheese and pour broth over all. cover and bake at 350° for 25 minutes. uncover and sprinkle with remaining cheese. bake 5 minutes longer or until cheese is melted and vegetables are tender. season with salt and pepper.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 350°f drain broccoli well, do not cook. combine soup, cheese, eggs, milk, mayonnaise and horseradish. mix in broccoli. spoon into a 2-quart well-buttered casserole dish. combine melted butter and cracker crumbs, sprinkle over casserole. bake for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease the bottom of a casserole dish; place cooked rice and onion on bottom of casserole dish. in a bowl, mix milk, soup, cheez-whiz and pour over casserole. dot with butter. spread broccoli on top. cover and bake in 350* oven for 20 minutes; uncover and stir; bake 15 minutes longer.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. combine cheese, broccoli, soup, salt, mustard and worcestershire sauce and mix well. gently mix cheese-broccoli mixture into cooked, drained rice. pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes. sprinkle reserved 1\/4 cup cheese on top during the last 5 minute of baking.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: toss together 1\/2 cup of the cheddar cheese and the cornstarch; set aside. place chicken, broccoli, onion, broth, 1\/4 teaspoon each salt and pepper and the cheddar cornstarch mixture into slow cooker. cover and cook on high for 3 hours or on low for 4 hours. remove lid and stir remaining 1\/2 cup cheddar cheese and 1\/4 teaspoon each salt and pepper into slow cooker. serve immediately with rice.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"scramble sausage, drain and set aside. layer frozen broccoli into bottom of an oven safe pan. layer cooked and drained sausage. add cream of mushroom (no need to mix ingredients). add cheddar cheese soup. bake at 350 degrees for 25-30 minute or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: scramble sausage, drain and set aside. layer frozen broccoli into bottom of an oven safe pan. layer cooked and drained sausage. add cream of mushroom (no need to mix ingredients). add cheddar cheese soup. bake at 350 degrees for 25-30 minute or until heated through.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"preheat oven to 350 degrees. oil, spray, or butter a casserole dish (i used a round glass dish.). thaw or cook the frozen broccoli. drain well. combine remaining ingredients, except for 2 oz. of the goat cheese. add the broccoli and mix gently. pour into prepared dish and bake for 50-55 minutes. bump up heat to low broil for 5 minutes. let it set for 5-10 minutes, then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve.","target":"sautee garlic and onion and fresh mushrooms in butter. spoon into large greased casserole. cook broccoli until crunchy. add to casserole. add chopped almonds. in separate bowl blend mushroom soup and cheese. fold into casserole. top with almonds and bread crumbs. bake at 350 degrees for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cream the lard and beat in sugar. cream again. beat in the egg and rose. mix in 4 cups of the flour, adding more until dough is able to be rolled out. cut in circles or shapes. pat cinnamon sugar onto cookie tops. bake on ungreased 325 oven until lightly browned.","target":"in a large mixing bowl, cream sugar, shortening and eggs. add 1 cup flour, soda, salt, and baking powder. combine milk and vanilla. add to creamed mixture alternately with remaining 4 cups flour. cover and chill at least 1 hour. roll onto lightly floured surface 1\/4 inch thick. cut with desired shapes. bake on ungreased cookies sheets at 400°f for 8-10 minutes or until edges just begin to turn light golden brown. cool and frost with favorite frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the bacon over medium heat until crisp. drain bacon on paper towels and set aside. reserve 3 tbs. bacon drippings. in a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt. in a medium bowl, combine eggs, buttermilk, bacon drippings and bacon pieces. add to the dry mixture and stir just until combined. pour batter into a lightly greased 8x8x2 baking pan. bake at 425 degrees for 22 to 24 minutes or until golden.","target":"combine dry ingredients and set aside. mix eggs, buttermilk oil, applesauce, and honey. gently fold in dry ingredients, mix just until blended. batter will be lumpy. pour into greased 9x13 pan. bake at 400 degrees for about 20 minutes or until lightly browned. also makes 12 muffins, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. rub cast iron skillet with raw bacon. melt butter in skillet over low heat. in large bowl add eggs and sugar, mix well. add buttermilk, cream and baking soda; mix together. add cornmeal, flour, and salt; mix well. pour batter into prepared pan. bake 30-40 minutes. remove from pan and enjoy!","target":"combine dry ingredients and set aside. mix eggs, buttermilk oil, applesauce, and honey. gently fold in dry ingredients, mix just until blended. batter will be lumpy. pour into greased 9x13 pan. bake at 400 degrees for about 20 minutes or until lightly browned. also makes 12 muffins, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: soak the gelatine in a bowl until soft, following the instructions on the packet. bring half the low-fat cream to the boil with the sugar, remove from the heat and add the gelatine, then whisk until dissolved. add the rest of the cream, the buttermilk, and the apple juice. pour into ramekins or small glass cups and leave to set in the fridge for 2-3 hours. when they've set, lightly loosen the ramekins by dipping them in hot water. tip the puds into dishes and serve with poached fruit such as rhubarb, apricots, prunes, or pears.","target":"combine dry ingredients and set aside. mix eggs, buttermilk oil, applesauce, and honey. gently fold in dry ingredients, mix just until blended. batter will be lumpy. pour into greased 9x13 pan. bake at 400 degrees for about 20 minutes or until lightly browned. also makes 12 muffins, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sprinkle gelatin over water in a custard cup. let stand for 1 minute heat in microwave and stir until dissolved. let stand to cool. beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth. add gelatin mixture and beat until smooth. chill in fridge until mixture is thick and syrupy, stirring occasionally. beat whipping cream to soft peak stage. fold into cream cheese mixture. spoon over crust in spring form pan and chill for several hours. serve with a dab of cherry, blueberry or strawberry sauce on top.","target":"place 1 cookie in bottom of each of 18 paper-lined muffin pan cups; set aside. beat cream cheese, sugar, eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth. reserve 1\/2 cup batter. spoon remaining batter into prepared muffin cups. blend reserved batter and melted chocolate. spoon about 1 teaspoon chocolate batter onto white batter in each cup. swirl batters with knife to create a marbled effect. bake at 350° for 20 to 25 minutes or until filling is set and slightly puffed. cool. refrigerate until serving time. halve remaining 8 cookies. garnish cheesecakes with whipped topping and halved cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry bacon in skillet until crispy, remove bacon and crumble. leave 1\/3 of the grease in skillet, saving the other 2\/3 for later. cook 1 1\/2 cups dry rice according to directions, set aside. add chopped onion to bacon grease in skillet, cook until onions are tender. in a separate skillet, fry the steak. drain grease when done (don't save). over low heat, add steak, crumbled bacon, and rice to the onions and bacon grease, stirring to coat mixture. add the extra bacon grease slowly if needed to achieve desired consistency. personally, i like to use about half of the saved grease. add salt, pepper, and crushed red pepper to taste. serve as a main dish or interesting side--enjoy!","target":"what i do is take a 2-3 pound piece of boneless pork loin and cut it into\"chops\" and then cut the chops in half and then pound each half until thin. combine the marinade ingredients and pour over pork. thoroughly coat all pieces of meat. (i put everything in a ziploc plastic bag). marinate for several hours. when ready to cook, thread pork onto skewers (i kind of\"sew\" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once. it doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all the ingredients, except the meat, together. cover the meat with this. put in a plastic bag, close tightly and put in the fridge. marinate for a minimum of 4 hours or, (preferred) leave overnight. remove from the fridge half an hour before cooking. preheat oven to 350°f. put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil. depending on the thickness of the chops roast them 25\/30 on each side turning them over once. when they get too dark cover with aluminium foil. serve the chops cut up in large pieces.","target":"what i do is take a 2-3 pound piece of boneless pork loin and cut it into\"chops\" and then cut the chops in half and then pound each half until thin. combine the marinade ingredients and pour over pork. thoroughly coat all pieces of meat. (i put everything in a ziploc plastic bag). marinate for several hours. when ready to cook, thread pork onto skewers (i kind of\"sew\" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once. it doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine soy sauce, garlic, ginger, sesame oil, five spice and cayenne. place pork roast in 3 1\/2 -quart slow cooker. spoon spice mixture over top of roast. cover and cook on low heat setting 6 1\/2 -7 hours or until pork is tender. remove roast from slow cooker. stir peanut butter into juices until smooth. spoon sauce over sliced roast.","target":"what i do is take a 2-3 pound piece of boneless pork loin and cut it into\"chops\" and then cut the chops in half and then pound each half until thin. combine the marinade ingredients and pour over pork. thoroughly coat all pieces of meat. (i put everything in a ziploc plastic bag). marinate for several hours. when ready to cook, thread pork onto skewers (i kind of\"sew\" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once. it doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste. heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves. add the coconut milk and bring to the boil, then simmer for 15-20 minutes. add the prawns and cook until they turn pink, do not overcook them. taste the sauce and add salt and sugar to your liking.","target":"what i do is take a 2-3 pound piece of boneless pork loin and cut it into\"chops\" and then cut the chops in half and then pound each half until thin. combine the marinade ingredients and pour over pork. thoroughly coat all pieces of meat. (i put everything in a ziploc plastic bag). marinate for several hours. when ready to cook, thread pork onto skewers (i kind of\"sew\" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once. it doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry sliced shallots until it turns a bit brown, then set aside to cool. saute sliced potatoes until it turns soft, and then mash them in a bowl. mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties. heat oil in a frying pan, enough to cover the patties. dip patty into egg white and then cook the patties (in batches if necessary) over a medium heat for about 5min each side. serve with warm steamed rice or with steamed vegetables.","target":"what i do is take a 2-3 pound piece of boneless pork loin and cut it into\"chops\" and then cut the chops in half and then pound each half until thin. combine the marinade ingredients and pour over pork. thoroughly coat all pieces of meat. (i put everything in a ziploc plastic bag). marinate for several hours. when ready to cook, thread pork onto skewers (i kind of\"sew\" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once. it doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350f degrees. butter a 9x13 glass pyrex dish. tear the bread slices into bite size pieces and cover the bottom of the pan. (you may need more or less slices to fit the pan depending on the size of your slices.) layer the chopped broccoli on top of the bread slices. in a large bowl, combine the remaining ingredients and pour over the broccoli and bread, making sure all the bread pieces get a good soaking and that the cheese is distributed evenly. cover with tin foil and bake for 35-40 minutes or until casserole is golden brown and set. let rest 10 minutes and cut into squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. in a 1 1\/2 quart lightly greased casserole, combine soup, milk, soy, and pepper. stirr in broccoli and 1\/2 the can of onions. bake at 350 for 25 minutes or until hot. stir and top with remaining onions. bake an additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli until tender. drain well. place in a casserole dish or i also use a 8 by 8 baking dish. spray the dish with non stick spray helps with the clean up. in a bowl combine the soup, mayo, cheese and lemon juice. it depends but i sometimes like to add more cheese it depends on your taste. pour this over the top of the broccoli. then add crushed crackers over the top of this. you can add more cheese depending on your taste at the time of baking. bake this 350 for about 25 minutes, uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli 5 minutes; drain well. combine next 6 ingredients to make sauce. combine sauce with broccoli. pour into an 8x8-inch casserole dish. sprinkle top with cracker crumbs. bake in a 400°f oven for 30 minutes. don't substitute salad dressing for the mayonnaise, it will make the casserole runny."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. cook broccoli until limp, about 10 minutes on the stovetop. remove from heat;drain. saute onion in butter and add to the broccoli. add all remaining ingredients;mix well. pour mixture into a casserole dish. for topping, combine crackers and melted butter;sprinkle on top of casserole. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"make sure you get the stuffing that's all mixed together (not the one with a separate seasoning packet). thaw broccoli by running under warm water for a few minutes. combine egg, broccoli, corn, salt, pepper and onion in a bowl. melt butter in a pan, add stuffing mix and stir to coat. put half the stuffing into the broccoli mixture, mix well. pour broccoli mixture into an ungreased casserole. sprinkle remaining stuffing evenly over top. you can also sprinkle some of the left-over dry stuffing mix over that. bake uncovered at 350 for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"combine all ingredients except bread crumbs, butter, and additional garlic powder. place in a 11x7 pan. now combine bread crumbs,butter, and additional garlic. sprinkle over top of ham mixture. bake at 325 degrees for 1 hour, or until browned and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"mix 1\/2 cup margarine, velveeta cheese, and sour cream in a medium saucepan. cook over low to medium heat until melted. spray a 13x9 pan with cooking spray. place cooked broccoli in pan. pour cheese mixture over broccoli. mix crushed ritz crackers and 1\/4 cup margarine, melted, and sprinkle over broccoli. bake at 325 degrees until brown and bubbling, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350*. mix together 1 stick melted butter or margarine with the finely crushed cracker crumbs. place in the bottom of a greased baking pan. reserve 1\/2 cup of crumbs for the top. steam the broccoli until crisp tender, about 5 minutes, and drain well. put drained broccoli on top of crumbs in the pan. mix remaining 1\/2 stick melted butter with the velveeta in a small saucepan. heat on low until well blended and smooth. pour cheese sauce over broccoli in the pan. top with the reserved buttered crumbs. bake 20 minutes in a preheated oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli until tender, drain. preheat oven to 350f grease 2 qt baking dish in a medium saucepan melt butter stir in flour to make a roux. whisk in milk cook and stir until mixture thickens. lower heat slightly. stir in cheese and sour cream, until cheese is melted. mix ham and cooked vegetables together and spread into baking dish pour sauce over this combine bread crumbs and 1 tablespoon melted butter. sprinkle on top of casserole. bake uncovered in a 350 degree oven for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. grease 2 quart or 9 x 13 casserole dish. crush enough cheese crackers till very fine and you have 1 1\/2 cup. (i crush in a zip lock bag, using my grandmother's rolling pin.) layer ½ broccoli, ½ garden peas, ½ cheese mixture. repeat these layers. top with 1 ½ cup crushed cheese crackers. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"spread broccoli in 2-quart casserole. top with mushrooms. mix soup, mayonnaise and lemon juice. season to taste with more lemon juice, salt and pepper; taste should be lemony! spread mixture over broccoli. toss breadcrumbs with melted butter, and sprinkle over casserole. top with parmesan cheese, and bake at 350 degrees f for 40-45 minutes or until broccoli is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"stew chicken; cool and bone. steam broccoli until tender; drain. grease an 11 x 7 inch casserole. place chicken pieces on the bottom, broccoli on top. combine mayonnaise, soup, curry powder and lemon juice. pour over broccoli. combine bread crumbs and butter. mix in cheese. sprinkle over top of casserole. bake 350*f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"mix cooked broccoli with mayo, soup, onion and salt and pepper to taste. gently fold in eggs. pour into a 9x9 inch glass baking dish that has been lightly greased. cover top with cheese and sprinkle stuffing over all. drizzle with melted butter and bake at 350 for 45 minutes. let stand for about 10 minutes before serving. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"line bottom of 9x13 glass baking dish with cooked broccoli. top broccoli with cut-up cooked chicken. stir together mayonnaise, sour cream, and chopped onion and spread this mixture over broccoli. sprinkle the cheese over the previous layer, then layer with the sliced water chestnuts. for topping, combine the ritz cracker crumbs and melted butter and sprinkle over the casserole. bake for 30 minutes at 350 degrees (fahrenheit). serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli al dente, and drain well. add butter and cheese to hot broccoli. stir and let sit to melt. place 1\/2 broccoli\/ butter\/cheese mixture in baking dish, 9x13 or 8x12 (non metal). cover with 1\/2 of the crushed ritz crackers then repeat with remaining broccoli and ritz. bake 350 x 45 minutes. can be made day ahead then heated in microwave or oven. if making ahead cut back on first baking time so that casserole doesn't get too brown in reheating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli in salted water for 5 minutes then drain very well. combine soup, eggs, cheese and mayonnaise. mix well and then add broccoli. pour into baking dish. sprinkle top with cracker crumbs and dot with small chunks of butter. bake at 350 degrees for 30 to 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook and drain broccoli as directed on package. toss broccoli, mushrooms, water chestnuts, and rice together in a large bowl. melt the cheeze whiz and mix it with the mushroom soup and the celery soup. stir the cheese and soup mixture into the vegetables. pour the broccoli mixture into a 2 quart casserole dish. top with the shredded cheese and cracker crumbs. bake at 350^f for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli according to directions and drain. mix cheese, mayo, egg, onion and soup until blended. place half of the soup mixture in the bottom of a 9x13 pan either buttered or sprayed with a nonstick cooking spray. layer cooked broccoli on top, then add remaining soup mixture on top of the broccoli layer. crush the crackers in a zip top bag, melt butter and toss them together to coat. sprinkle\/spread cracker layer over the top. bake at 350 degrees for 30 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook onion and broccoli in boiling water for 8 minutes. drain and put in a large casserole dish. melt 2 tbsp butter over low heat. add flour, salt and pepper. add milk, stirring until thick and bubbly. add the cream cheese, stirring until melted. pour sauce over veggies. sprinkle grated cheese over top. cover and bake at 350 degrees for 30 minutes. while cooking, melt 2 tbsp butter and mix with the breadcrumbs. after 30 minutes, add the breadcrumbs to the casserole and bake uncovered for another 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 400. layer ingredients evenly in order above in a glass 13x9\" pan. cook 45 minutes to an hour. broil until cheese is golden and bubbly. notes: to freeze: leave cheese off, wrap in a couple layers of plastic wrap to prevent freezer burn. to defrost: allow to defrost overnight in your fridge then at least 1\/2 hour on the counter. add cheese when ready to bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees f (175 degrees c). bring a pot of lightly salted water to a boil. cook broccoli in the boiling water for 1 minute. drain, and set aside. in a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. stir until cheese is melted. add the broccoli, stirring to coat. transfer the mixture to a 9x13 inch baking dish. in a separate saucepan, melt the butter over medium heat. mix in the croutons, and sprinkle over the broccoli mixture. (*or omit the butter and croutons and add crushed goldfish\/crushed cheez-it crackers*) bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli until tender, drain. chop broccoli. add garlic powder and pepper. prepare stove top stuffing according to package. mix broccoli,soup and cheese together. put in a 9x13 casserole. layer prepared stuffing mix over top. bake at 350* for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350°f. in a microwave safe bowl place butter, velveeta cheese, cream of mushroom soup, garlic powder and pepper. heat in 1 minute increments. stir well between heatings until all ingredients are combined. combine broccoli florets and sauce. place in an oven safe casserole dish. sprinkle crushed crackers on top. bake at 350°f for 45 minutes or until heated through and the cracker crumbs are golden and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 375 degrees. arrange broccoli in an even layer in an 11 x 7\" baking dish coated with cooking spray; set aside. combine milk, flour, salt, and pepper in a large saucepan over medium high heat. bring boil. cook 1 minute or until thick; stirring constantly. remove from heat. add cheddar cheese and cream cheese; stirrin until smooth. stir in mayo, onion, and water chestnuts. spoon cheese mixture evenly over broccoli. place panko in a small bowl. drizzle with butter and toss. sprinkle breadcrumb mixture evenly over cheese and broccoli mixture. lightly spray breadcrumb mixture with cooking spray. bake for 25 minutes or until mixture begins to bubble and breadcrumbs brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"thaw broccoli in warm water, then drain. melt 1 stick of butter, with the velveeta cheese. mix broccoli into the melted cheese and butter. then put mixture into a non-stick 8x8 casserole dish. crush the crackers, and sprinkle over the top of the mixture. melt the last stick of butter and pour over the dish. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"place the broccoli and corn in a large bowl. add the 1\/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper. stir to combine the mixture. spoon the mixture into a 1-1\/2-quart round casserole or a 9-inch pie plate. sprinkle the remaining 1\/2 cup crushed crackers evenly over casserole. drizzle with the remaining 2 tablespoons melted butter or margarine. bake, uncovered, in a 350°f oven for about 25 minutes or until the edges are bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"boil broccoli until tender; drain. mix together mayonnaise, egg, and soup until smooth. cube cheese into small cubes. combine broccoli, mayonnaise mixture, and cheese. place in an ungreased 13x9 pyrex dish. crush cheez-its until top of casserole is covered. if desired, spray with fat-free butter spray. bake in 400 degree oven for 20-25 minutes or until cheese begins to bubble through and crackers are brown. let sit for 5-7 minutes to set. note: i use the 2% milk velveeta cheese block."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"prepare rice and broccoli. saute onion and celery in 1-2 tablespoons butter or margarine. add mushroom soup, water, and cheese to sauteed onion and celery. heat until cheese melts. add broccoli and rice. pour into buttered or sprayed casserole. in a separate skillet or pan, melt 1\/2 stick of butter or margarine. add croutons to melted butter and toss until butter is absorbed. top casserole with the buttered croutons. bake uncovered at 350 degrees for 30-40 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 325. melt 4 t. margarine in a skillet over medium heat; stir in onion and broccoli; saute covered, until broccoli is barely tender. stir flour into the onion-broccoli mixture and let cook a minute or so. add broth; stir until thickened. lower heat and quickly stir in cheese until well blended. remove from heat and gradually stir in eggs. pour into a well greased 1 1\/2 to 2 quart casserole. pour crumbs over and dot with butter. bake for 30 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"in the same pot used for steaming the broccoli, add onion and butter and cook over medium-low heat until onion softens. stir frequently to prevent browning. remove from heat then add cream of mushroom soup and stir well. stir in sour cream until well mixed, then add steamed broccoli, then half of the cheese. spread mixture evenly in a 1.5 quart casserole dish. add salt and pepper. layer remaining cheese and crushed crackers evenly on top. cook covered in oven at 350 degrees for 15 minutes. uncover and cook an additional 5 minutes or until crust is golden brown. allow to cool about 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"place eggs in mixing bowl and lightly whip for approximately 20 seconds. add broccoli florets, cooked rice, salt and pepper. mix well to incorporate ingredients. dice velveeta into 1\/4-inch pieces. place diced cheese and half-and-half in microwave safe container. cover and microwave for 2 minutes or until cheese is melted. add to ingredients in bowl. blend well to mix all ingredients. spray 9-inch pan with cooking spray. pour casserole mixture into pan. place in a 350 degree oven and bake for 30 minutes. top casserole with ritz crackers and cheddar cheese and cook for 5 minutes more, or until cheese melts and crackers brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"saute onion in 1 stick of butter. cook frozen broccoli. drain and place in large mixing bowl. add cream cheese, stirring untill all lumps have dissolved. add the cream of mushroom soup. drain onions from the butter, but reserve the excess butter. put onions in broccoli mixture. add salt and pepper to taste. crush sleeve of ritz crackers and add reserved butter to moisten. put broccoli in a 1 1\/2 quart casserole and cover with crackers. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven 350 deg. prepare broccoli by package and drain. combine soup, mayonaise, eggs, cheese, onions, and stir in broccoli. pour into 1-1\/2 quart greased baking dish. melt butter. crush crackers and mix with butter. sprinkle over top of broccoli mixture. bake for 45-55 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli according to package. pour drained broccoli back into pan. stir in cheese and 1\/2 butter until melted. pour into greased casserole dish. melt remaining butter and stir in crushed ritz crackers. pour cracker mixture over broccoli and bake at 350 degrees for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. add 1 tablespoon margarine to a pan and lightly sautee onions until soft. remove onions and set aside, reserving remaining margarine. beat two eggs and set aside. add broccoli, sauteed onion, mushroom soup, mayonnaise, cheese, and eggs to a medium bowl and mix together until well-blended. add mixture to a 1.5 to 2 quart casserole dish. combine reserved margarine from pan and remaining 2 tablespoons of melted margarine and gently mix together with ritz crackers in a small bowl until crackers are coated but not saturated. layer crackers as a topping over broccoli mixture. bake at 350 degrees for 30-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli according to directions. mix broccoli with egg, mayo, onion, soup and cheese pour in casserole dish. i use a 7x9\" x2\"deep corning ware dish. may add more cheese on top if wanted. mix stuffing with melted butter. pour over casserole. bake 30 minutes at 350°."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside. combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. cook 1 minute or until thick, stirring constantly. remove from heat. add cheddar and cream cheeses; stir until smooth. stir in mayonnaise and onion. spoon cheese mixture evenly over broccoli. place panko in a small bowl. drizzle with butter, and toss. sprinkle breadcrumb mixture evenly over cheese mixture. lightly spray breadcrumb layer with cooking spray. bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"steam the broccoli until tender. rinse and drain the potatoes. divide the cheeses into 1\/2 cup portions each. in a casserole dish, mix the milk and black pepper and mustard. add the cream soups and mix well. mix in the broccoli, potatoes, chopped shallot and 1\/2 cup each of the cheeses. top with the remaining cup of cheese and the crushed crackers. bake at 350 for 25-35 minutes or until golden brown and bubbling on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. steam broccoli for about 7 minutes and transfer to a bowl of ice water. mix soup, eggs, mayonnaise, cheese, butter, and pepper in a sauce pan and cook over medium\/low heat, stirring constantly, until melted and combined. drain broccoli and spread evenly in a greased 9x13 pan. pour cheese mixture on top. top with crushed ritz crackers and bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. cook broccoli according to pkg directions, i cook a little less. mix soup, onion, mayo, and cheddar cheese, salt, and pepper in a separate bowl. drain broccoli very well and mix with soup mixture. fold 1\/2 of crushed cheez it's into broccoli mixture. pour broccoli mixture into 9 x 13 greased dish and top with remaining cheez it crackers. place in pre-heated oven for 25-30 minutes, until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook broccoli according to package directions. in a separate pan saute' the onion in 3 tbs butter for 6 minutes, add garlic and saute' for an additional 2 minutes. add the soup, milk, and cheese slices to this mix and melt well. in a 9x13 baking dish prepared with pam spray, place your cooked and drained broccoli. top with cheese and soup mixture. dot the casserole with cream cheese evenly. (i sometimes use a piping bag) sprinkle with a cup of cheddar cheese and bake at 350 degrees for 20 minutes. melt remaining 3 tbs of butter in the microwave, mix in a bowl with crackers. after your casserole has baked for 20 minutes, top with cracker mixture and bake for an additional 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cook chopped broccoli according to package directions; drain. return drained broccoli to pan; add cream of mushroom soup, mayo, chopped onion, salt\/pepper and cheeses. mix thoroughly and pour into greased casserole dish. top with ritz crackers crumbs and dot with margarine. bake at 350 degrees until bubbly and brown on top, about 20 minutes. note: you can use this same recipe for yellow or zuchini squash instead of broccoli. wash, stem, slice squash; cook in water til tender; then drain and proceed with same directions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"cut broccoli into 1\u201D or larger pieces. cook broccoli in salted water for 10-15 minutes. preheat oven to 350 degrees. while broccoli is cooking, mix together soup, mayonnaise, cheese, and lemon juice. drain broccoli very well. transfer broccoli to casserole dish. . pour sauce mixture over broccoli. top with cracker crumbs. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken in large pot of water until done. remove and allow to cool. meanwhile,cook broccoli in chicken water 5 minutes or until crisp\/tender. remove with slotted spoon and spread in 9x13 pan. cook rice in broccoli\/chicken water 20 minutes or until done. drain rice and place in large mixing bowl. add soups,mayonnaise, onion, salt, and pepper. shred chicken into rice mixture and mix well. layer over broccoli in pan. top with cheese and bread crumbs. bake at 350°f until cheese is melted and casserole is heated through,about 30-40 minutes .","target":"preheat oven to 350 degrees. cook broccoli as directed on package;drain. add 1\/2 of the butter and all the velveeta, stir until cheese dissolves. pour mixture into a greased casserole dish. crush up ritz crackers and mix with the other half of the butter, should make a crumbly texture. spread cracker crumbles over top of broccoli mixture. bake for 20-30 minutes, or until golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: scrub potatoes and cut into 1 inch cubes. cut up onions and pepper (chunky). place stick of margarine into gallon-size zip lock bag and place in microwave until melted. add potatoes, green pepper, onions and onion soup mix in bag. mix throughly in bag. empty contents of bag into glass baking dish. bake at 350 degrees for 45-50 minutes or until potatoes are tender.","target":"add frozen potatoes to 13 x 9 pan, set aside. in heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently. add salt and pepper to taste. pour over potatoes. allow to set approximately 1 hour at room temperature. (i have skipped this step and they have turned out fine!!) bake for one hour at 350 degrees until bubbly and lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: scrub potatoes and cut into 1 inch cubes. cut up onions and pepper (chunky). place stick of margarine into gallon-size zip lock bag and place in microwave until melted. add potatoes, green pepper, onions and onion soup mix in bag. mix throughly in bag. empty contents of bag into glass baking dish. bake at 350 degrees for 45-50 minutes or until potatoes are tender.","target":"cut each baked potato into eight wedges. be sure to leave the skins on . heat oil to 400* in deep fryer or deep pan. fry potato wedges in hot oil for 1-2 minutes or until golden in color. saute sliced mushrooms in a little butter. in a mixing bowl combine sour cream, onions, cheese, sauteed mushrooms and salt. put dip in a serving bowl and place in middle of round platter and arrange fried potato wedges around bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: secure a piece of bacon around each drumstick with a toothpick, brown in margarine, place in ovenproof dish. heat sugar in pan until dissolved, (dont let it burn), add remaining ingredients an bring to boil stirring. pour over chicken, cover and bake at 180 for 45-60 minutes. serve with rice. you can also do the whole thing on the stove, but watch it doesn't stick! you can double the chicken and bacon, and leave the rest the same.","target":"pop and salt popcorn. in medium saucepan,combine sugars,syrup and water. bring to boil,stirring constantly until just over soft ball stage. remove from heat and stir in butter until melted. pour over salted,popped popcorn. turn onto waxed paper until cooled or mold into balls. an easy way to coat popcorn is place popcorn in brown grocery sack,pour caramel slowly over popcorn while another person shakes bag,then pour into large bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slice chicken long ways about an inch think. place them in a pan and pour coconut milk over them boil for 2 minutes. simmer for 5 minutes. add brown sugar. bring it all back to the boil until it reduces and thickens and goes a lovely golden brown. \u2022for a change, chop them into cubes, put them onto skewers after they're cooked and pour sauce over them--a great starter at a dinner party.","target":"pop and salt popcorn. in medium saucepan,combine sugars,syrup and water. bring to boil,stirring constantly until just over soft ball stage. remove from heat and stir in butter until melted. pour over salted,popped popcorn. turn onto waxed paper until cooled or mold into balls. an easy way to coat popcorn is place popcorn in brown grocery sack,pour caramel slowly over popcorn while another person shakes bag,then pour into large bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a 350 degree oven, bake pie shell for 5 to 7 minutes. then-- layer the sliced tomatoes in the bottom of the pie shell. sprinkle salt and pepper to taste. crumble bacon on top of tomatoes. spread the cheese and mayonnaise mixture on top. cook in 350 degree oven for another 35-40 minutes until cheese is melted and browned.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling.","target":"preheat the oven to 400 degrees. butter a 2 quart casserole dish and place the bread crumbs evenly on the bottom. in a saucepan, combine the butter, onion, and bell pepper and saute until translucent. add the tomatoes and brown sugar, and seasonings and bring to a boil. put half the cheese over the breadcrumbs and pour the tomato mixture over the top. add the rest of the cheese and bake until bubbly and the cheese is browned. (about 15 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. in a mixing bowl, toss tomatoes, onion, basil, and salt. spoon mixture into crust. sprinkle with crumbled bacon. in a small bowl, stir together cheese, mayonnaise, and garlic powder. spread mixture over pie to edges. bake, uncovered, at 400°f for 25-35 minutes or until golden brown.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease a baking pan appropriate to the amount of ingredients you are using. an 8x10 or pie plate usually works. make a shell with mashed potatoes-just like a pie shell. add veggies in the center and smoosh them down til they are evenly spread. top w\/ minced meat of choice and cheese. spray aluminum foil w\/ non-stick spray and cover. bake at 350 for about 45 minutes or until center is warm. this re-heats well.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat the eggs, salt, and pepper well; add the milk. add the grated potatoes then stir in flour and baking powder. heat bacon fat in a large skillet (iron is best) and pour in the potato mixture. dot with butter. bake uncovered in a preheated 400f degree oven for 1 hour or until golden brown. delicious served with sauerkraut and pork roast. note: i would check after 45 minutes as the edges seem to get done more. i used more potatoes than it called for and it still turned out great and didn't change anything else, but will probably season more next time i use more spuds.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 425 degrees. saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates. brush the bottom of the pie shell with mustard. sprinkle 1\/2 c mozzarella over the mustard. put the ham and onions evenly on top of the cheese. place a single layer of tomatoes on top of the ham. combine the egg and half-and-half; beat with a fork until blended. pour over the tomatoes. evenly sprinkle the basil, pepper and remaining cheese on top. bake for 20-23 minutes or until lightly brown and set. cool on a wire rack for 20 minutes before cutting into wedges to serve. garnish slices with basil sprigs and sliced tomatoes if desired.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: microwave potatoes on baked potato setting. let cool, then slice and layer in pie pan. pour 1\/4 cup milk over potatoes. sprinkle potatoes with garlic salt, to taste. sauté ground beef until browned. add seasoning and mushrooms to beef and sauté until soft. slice 1 oz cheese and sprinkle over potatoes. top potatoes with beef mixture. slice remaining oz of cheese and sprinkle over beef mixture. bake until cheese melts at 350°f for approx 15 minutes.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat mashed potatoes. add cheese, salami, egg, parsley, salt and pepper and mix well. grease pie plate and sprinkle with bread crumbs just to cover. pour potato mixture into pan, sprinkle top with bread crumbs and drizzle with oil. bake at 350 degrees for one hour.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325°f. mix bread crumbs and dried herbs and press into bottom of a buttered 9\" pie plate. arrange half the tomatoes overlapping them. top with half the basil, green onions and half of the cheese. repeat for the second layer. drizzle the eggs over this layer and add the remaining bread crumbs. mix nutmeg and parmesan and sprinkle over the bread crumbs. top with diced bacon. bake for 40-45 minutes till set. cool 15 minutes, slice and serve.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spread sliced tomatoes on paper towels and let sit for about 20 minutes to remove excess liquids. you can sprinkle with salt at this point if using salt. bake pie shell for 10 min at 375 (prick w\/ fork first). remove from oven. layer tomatoes and onion rings in shell, sprinkling each layer with pepper, basil and garlic (and bacon if you choose touse!). combine mayonnaise and cheese. spread over tomatoes. bake at 350 for 35 minutes or until pie is browned and bubbly. let stand for 5 minutes before serving. **note it is important to spread the mayo mixture over entire pie, don't just \"dollop\" it on -- **note you may also need to tent with aluminum foil about half-way through cooking to keep crust from getting too brown.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake the deep dish pie shell according to directions and allow to cool.(do not over bake). fill the very bottom with 1\/3 cup shredded cheese, enough to just cover the bottom. place the tomatoes into the pie shell to form one thick layer. add italian seasonings to taste. ( i also fill in around the tomatoes with 1\/2 can of seasoned basil and oregano diced tomatoes, drained). add bacon (optional). mix the remaining 1 cup cheese with the 1 cup mayo and spread over the top of the tomato layer to make the crust. sprinkle chopped basil over the top. bake at 350 degrees for 30 min or until top is just lightly browned. let cool on wire rack for 30 minutes. cover and refrigerate any leftovers.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling.","target":"prebake pie shell until partially baked. peel and slice tomatoes about 1\/2 inch thick (i didn't peel). dredge tomato slices in flour and layer in pie shell. layer green onion and basil, salt and pepper. repeat layers until pie is over filled the tomatoes will cook down as the pie bakes. mix together the cheddar and mozzarella cheeses with mayo and mustard and spread evenly over top of the pie to cover all the tomatoes. sprinkle generously with parmesan cheese. bake at 350 degrees until pie is brown about 45 minutes to an hour. serve at room temperature or heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling.","target":"pre-heat oven to 350. layer tomato slices in the pie crust and season with pepper to taste. cover with the green onions, basil, and bacon. in a bowl, combine the mayonnaise and cheese, then spread over the bacon. bake, uncovered, for about 30 minutes, or until lightly golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 350. layer tomato slices in the pie crust and season with pepper to taste. cover with the green onions, basil, and bacon. in a bowl, combine the mayonnaise and cheese, then spread over the bacon. bake, uncovered, for about 30 minutes, or until lightly golden.","target":"preheat oven 425f degrees. follow the recipe for basic pie crust but bake the crust for only 5 minutes. remove from oven. reduce oven to 400f degrees. line the bottom of pie crust with tomato slices. sprinkle on spices. in bowl, mix mayonnaise and cheese. spread evenly over the tomato slices covering all the edges (like putting on iceing). bake for 35 minutes. serve at once while still hot and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"preheat the oven to 375 degrees fahrenheit. bend the wings and tuck the tips under the large joint to form a triangle. season the chicken wings on both sides with salt and pepper. set wings in a single layer in a large roasting or baking pan. use two pans if you have to. bake the chicken wings, turning once, until browned, about 45 minutes. remove the wings from the oven. pour off all the fat from the pan. if necessary, blot the wings with paper towels. return the wings to the pan. pour the barbecue sauce over the chicken wings and return to the oven. bake for 10 minutes. turn the wings over and bake 10 minutes longer. serve hot, at room temperature, or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"preheat oven to 350°f. melt 1 stick butter or margarine in baking pan (9x13-inches). add chicken to pan, turning to coat. bake 30 minutes. while chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat. bring sauce to a boil, stirring constantly. remove from heat. preheat broiler or prepare barbecue. coat chicken with sauce. arrange chicken skin-side down on broiler pan rack or on grill. cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill). dip chicken in sauce again and place on serving plate. serve chicken with remaining sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"place the marinade ingredients in a food processor and process to a paste. place the chicken in a sealable plastic bag with the marinade. turn the bag several times so the chicken is well coated. refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade. lift the chicken from the marinade and arrange it on a lightly greased grill over low coals. cook, turning frequently, until the meat near the bone in not pink, about 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"heat oven to 400ºf. make slit in each chicken breast half to form a pocket. place 1 slice cheese in each pocket. roll each chicken breast into a bundle; wrap crisscross with 2 slices bacon.(if crispy bacon is desired, precook bacon until half done). secure bacon with toothpicks. place bundles on broiler pan, bottom-side up. bake for 30 minutes, turn. brush with barbecue sauce, mixed with garlic and onion powder. continue baking for 20-30 minutes or until chicken is no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"place chicken in large resealable bag. combine all ingredients, stirring well and pour over chicken. cover and refrigerate up to 8 hours, ( the longer the better,) turning chicken occasionally. remove chicken from marinade and discard marinade. grill chicken on barbecue grill until juices run clear. do not overcook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"make sauce: in a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. bring to a boil over medium\/low heat. cook about five minutes until thickened. remove from heat. brush chicken breasts with sauce (both sides) and place in foil lined pan. broil or grill basting with remaining sauce until no longer pink in centre. allow to stand five minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"combine first 4 ingredients; stir well. dredge chicken in flour mixture. pour butter into a 13 x 9 x 2-inch pan. arrange chicken in pan, skin side down. bake at 350f for 30 minutes. combine remaining ingredients, stirring well. remove chicken from oven, and turn, spoon sauce over chicken. bake an additional 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"soak apple chips in water for 30 minutes. preheat grill. combine syrup, chili sauce, vinegar and mustard together in a saucepan. let simmer for 5 minutes. brush chicken with the oil and season with salt and pepper. add wood chips to coals. place chicken on grill and cook for 10-15 minutes or done all the way through. turn occasionally and brush generously with sauce in the last few minutes before they are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"brown chicken in oil in skillet. arrange in 8 x 12-inch baking dish. saute' onion and celery in pan drippings until tender. stir in remaining ingredients with 2 cups water. simmer for 15 minutes; skim. spoon sauce over chicken. bake at 325 degrees for 1 1\/4 hours or until tender, basting several times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"in a large bowl, combine all of the ingredients except the chicken. mix to blend well. add the wings and toss to coat. marinate at room temperature for a minimum of 1 hour, or overnight in the refrigerator. preheat oven to 425. arrange wings in a single layer on a baking sheet and bake, turning once for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"to prepare barbecue sauce, combine first 6 ingredients in a medium bowl. place 3\/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce. add chicken to barbecue sauce in large bowl; toss to coat. cover and marinate in refrigerator 8 hours or overnight. preheat oven to 375°. remove chicken from bowl; reserve marinade. place chicken on a broiler pan coated with cooking spray. bake at 375° for 30 minutes. turn chicken; baste with reserved marinade. bake an additional 20 minutes or until done. discard marinade. bring remaining 3\/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1\/2 cup (about 5 minutes). drizzle chicken with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"to prepare barbecue sauce, combine first 6 ingredients in a medium bowl. place 3\/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce. add chicken to barbecue sauce in large bowl; toss to coat. cover and marinate in refrigerator 8 hours or overnight. preheat oven to 375°. remove chicken from bowl; reserve marinade. place chicken on a broiler pan coated with cooking spray. bake at 375° for 30 minutes. turn chicken; baste with reserved marinade. bake an additional 20 minutes or until done. discard marinade. bring remaining 3\/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1\/2 cup (about 5 minutes). drizzle chicken with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"combine ingredients and marinate the chicken overnight in the fridge. grill above hot coals cooking until tender and juices run clear, occasionally turning and brushing with unused marinade. allow 45-75 minutes total cooking time, depending on the size of chicken and distance from the coals."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"preheat oven to 375 degrees. in a large bowl, stir together all the ingredients except the chicken. reserve 1\/3 cup of the barbecue sauce; set aside.add the chicken pieces to the remaining sauce in the bowl, turning to coat. arrange the coated chicken in a roasting pan. cook, uncovered, for 45 minutes or until cooked through, basting with the reserved 1\/3 cup sauce after 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"grease grill and preheat barbecue to medium. in a small bowl, stir oil with curry and garlic powders, ginger, salt and pepper. using a brush or your fingers, spread spice mixture on both sides of chicken. barbecue chicken with lid down until chicken feels springy when pressed, from 6 to 8 minutes per side. serve with rice and raita (see recipe ##482134)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. if you can leave it over-night, even better! barbecue over coals slowly, turning often. the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. if the fire is too hot the marinade will burn and the chicken will be raw at the bone.","target":"to make the sauce, place the shallot, garlic, tomato paste mixture, red wine vinegar, mustard, and worcestershire sauce in a screw top jar, cover with the lid, and shake vigorously until well blended. rinse the chicken drumsticks and pat dry with paper towels. place the drumsticks in a large oven proof dish, pour over the sauce, and let stand for at least 2 hours, in the refrigerator, occasionally spooning the sauce over the chicken. preheat the oven to 375°f\/190°c. cook the chicken drumsticks in the oven for 20 to 25 minutes, or until thoroughly cooked. spoon the sauce over the chicken or turn the chicken over during cooking. transfer to a serving plate, sprinkle with chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles al dente in a pot of boiling water. drain and rinse in cold water. in a blender or food processor, mix the peanut butter, warm water, soy sauce, vinegar, and oils. toss the noodles with the bean sprouts and the chicken. add the sauce and toss again. top with green onions.","target":"spread warm tortilla with 1\/2 cup chicken salad; layer with 1\/4 tomato, 1\/4 cheese and 2 lettuce leaves. fold two opposite edges of tortilla toward center over filling. roll up open end of tortilla toward opposite edge. repeat with remaining tortillas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the noodles al dente in a pot of boiling water. drain and rinse in cold water. in a blender or food processor, mix the peanut butter, warm water, soy sauce, vinegar, and oils. toss the noodles with the bean sprouts and the chicken. add the sauce and toss again. top with green onions.","target":"in small bowl mix together ginger, garlic and red pepper flakes. add soy sauce and vinegar; set aside. heat wok over very high heat for 20 seconds. drizzle oil around sides and heat until oil is almost smoking. add chicken to wok; stir fry 2 to 3 minutes. add soy sauce mixture and continue to stir 1 to 2 minutes. remove wok from heat. serve stir fry over hot cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the noodles al dente in a pot of boiling water. drain and rinse in cold water. in a blender or food processor, mix the peanut butter, warm water, soy sauce, vinegar, and oils. toss the noodles with the bean sprouts and the chicken. add the sauce and toss again. top with green onions.","target":"soak the chicken in 2 c cold water and 2 tsp salt for 20 minutes. drain, rinse off and pat dry. place in a baking pan, the chicken should be crowded and just fit. mix together the remaining ingredients and pour over chicken let sit for 20 minutes. meanwhile, preheat the oven to 400°f bake on lower oven rack for 45 minutes, or until tender. turn off the oven, cover pan, and let sit in oven for 15 minutes. remove and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe chicken with damp cloth and place in casserole dish. mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. add lemon slices, garlic cloves and rosemary. roast in a preheated 200°c oven for about 35 minutes. you will need to shake the pan from time to time during the cooking process to prevent sticking.","target":"preheat oven to 350°f. combine butter, worcestershire and minced garlic in a saucepan to melt butter or nuke on high in the microwave until melted. combine bread crumbs and parmesan cheese in a bowl or plastic bag. dip chicken in butter mixture then roll or shake in bread crumb mixture, place in baking dish. pour remaining butter over chicken and sprinkle with remaining bread crumbs. bake covered 30-35 minutes remove cover and bake a remaining 30-35 minutes or until chicken is tender and browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe chicken with damp cloth and place in casserole dish. mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. add lemon slices, garlic cloves and rosemary. roast in a preheated 200°c oven for about 35 minutes. you will need to shake the pan from time to time during the cooking process to prevent sticking.","target":"preheat oven to 325 degrees. rinse and pat dry the chicken. place chicken in a baking dish. place tomatoes around chicken. sprinkle with chopped garlic. sprinkle with salt and pepper. drizzle with olive oil and white wine. cook for 45 \u2013 60 minutes or until chicken is cooked through. if it starts to brown too much place foil on top to prevent burning. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim all fat from bear steak and cut into 2-inch cubes. sear meat on all sides with salt pork in a heavy fry pan. place meat in casserole. add rest of ingredients to fry pan and bring to a boil, stirring constantly. pour sauce over meat in casserole. cover and bake for at least 2 hours in a 325f oven, stirring occasionally until meat is tender.","target":"in a large deep pan add all the ingredients, except the chicken, and mix well. then add the chicken and tenderize with a fork (poke holes into them). then cover with saran wrap and marinate in the fridge a minute. of 1 hr (i prepare it the night before or the morning of) and barbecue on med-high temp and baste all the sauce on the chicken as you turn them over. i sometimes cut the cook chicken into slices and serve over my caesar salad (see my recipe for the dressing)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pan fry chicken on both sides until brown. using cooking spray, coat a 13x9 cake pan or glass casserole (glass preferred) place browned chicken in pan. mix beer, ketchup, and brown sugar together. pour mixture over chicken in pan. bake at 350 degrees for 45 to 50 minutes.","target":"in a large deep pan add all the ingredients, except the chicken, and mix well. then add the chicken and tenderize with a fork (poke holes into them). then cover with saran wrap and marinate in the fridge a minute. of 1 hr (i prepare it the night before or the morning of) and barbecue on med-high temp and baste all the sauce on the chicken as you turn them over. i sometimes cut the cook chicken into slices and serve over my caesar salad (see my recipe for the dressing)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim all fat from bear steak and cut into 6 inch strips. sear meat on all sides with salt pork in a heavy frying pan. place meat in casserole dish\/pan. add rest of ingredients to fry pan and bring to a boil, stirring constantly. pour sauce over meat, cover and bake for at least 2 hours in a 325f oven, stirring occasionally until meat is tender.","target":"in a large deep pan add all the ingredients, except the chicken, and mix well. then add the chicken and tenderize with a fork (poke holes into them). then cover with saran wrap and marinate in the fridge a minute. of 1 hr (i prepare it the night before or the morning of) and barbecue on med-high temp and baste all the sauce on the chicken as you turn them over. i sometimes cut the cook chicken into slices and serve over my caesar salad (see my recipe for the dressing)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: time excess fat from roast, if needed. combine seasonings and rub onto all sides of meat. wrap in plastic wrap or put in plastic food storage bag and store for 24 hours. cook meat in a covered barbecue grill over low coals, turing to cook evenly until done, 1 1\/2 to 2 hours. meat may also be cooked in a 325f oven as well. let meat rest for 10 to 15 minutes before slicing.","target":"in a large deep pan add all the ingredients, except the chicken, and mix well. then add the chicken and tenderize with a fork (poke holes into them). then cover with saran wrap and marinate in the fridge a minute. of 1 hr (i prepare it the night before or the morning of) and barbecue on med-high temp and baste all the sauce on the chicken as you turn them over. i sometimes cut the cook chicken into slices and serve over my caesar salad (see my recipe for the dressing)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix the chicken well with the ingredients listed under\"for marinating\" in a large dish. refrigerate for 30 minutes. microwave on medium-high power level for 5 minutes. keep aside. mix all the ingredients listed under\"for frying\" with little water. whisk and prepare the batter till it is of thick dropping consistency. put the cooked chicken into this batter. mix gently. fry this batter coated chicken pieces in hot oil. deep fry. remove from flame once the chicken pieces become dark red in colour. place on a clean paper tissue and serve hot.","target":"dip the chicken in the flour then set aside. make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan. coat a heavy skillet with margarine or olive oil and place over high heat. dip the floured chicken pieces generously in the batter and place in the heated skillet. cook until golden brown on each side, about 5 minutes each side. remove chicken from the pan and drain excess oil. make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 350°f electric skillet, heat olive oil; add minced garlic and brown. pound chicken breasts with mallet to 1\/2 in thickness; dredge in flour after moistening with white wine worcestershire; salt and pepper to taste. fry in evoo and garlic until brown. transfer to plate. add 6 tablespoons white wine worcestershire to drippings in pan; sauté mushrooms until tender in drippings. reduce heat; add cream, bring to a near boil and add flour. add rosemary and lemon juice; let cook for 1 minute. add water if necessary to thin. add 2 capfuls of frangelica and cook for 1 minute. pour over chicken and serve with rice. makes 2 servings.","target":"dip the chicken in the flour then set aside. make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan. coat a heavy skillet with margarine or olive oil and place over high heat. dip the floured chicken pieces generously in the batter and place in the heated skillet. cook until golden brown on each side, about 5 minutes each side. remove chicken from the pan and drain excess oil. make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat chicken with flour and set aside. mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese. melt 2 tbs margarine in bottom of deep skillet. dip floured pieces of chicken generously in the batter and place in heated skillet. cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high). remove chicken from pan and drain excess oil. make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice. return chicken to pan and cook for about 2 minutes more. serve over penne pasta. drizzle remaining wine sauce over chicken and pasta. garnish with parsley and sliced lemon if desired.","target":"dip the chicken in the flour then set aside. make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan. coat a heavy skillet with margarine or olive oil and place over high heat. dip the floured chicken pieces generously in the batter and place in the heated skillet. cook until golden brown on each side, about 5 minutes each side. remove chicken from the pan and drain excess oil. make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: if needed, pound chicken breasts down to 1\/4\"-1\/2\" thickness to ensure even cooking. heat olive oil and butter in a skillet over medium-medium high heat. pour flour into a shallow dish (for coating chicken). beat eggs, parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken). dip the chicken in the flour and allow the excess to fall off. dip the chicken in the egg mixture and allow the excess to run off. place chicken in the skillet and cook until golden brown, about 3-4 minutes per side. enjoy!","target":"dip the chicken in the flour then set aside. make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan. coat a heavy skillet with margarine or olive oil and place over high heat. dip the floured chicken pieces generously in the batter and place in the heated skillet. cook until golden brown on each side, about 5 minutes each side. remove chicken from the pan and drain excess oil. make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in large skillet over medium-high heat. beat eggs in medium bowl. mix four with salt and spread out in a shallow dish. dip each chicken breast in the the egg, then the flour, shaking off any excess. fry 2 -4 minutes on each side until chicken breasts are golden brown and cooked through. transfer chicken to a plate. add apple juice to the skillet, scraping up any browned bits from the bottom. let apple juice cook several minutes until it is reduced by half. add lemon juice and butter to the skillet. when butter melts, return chicken to the pan, spooning over to coat chicken.","target":"dip the chicken in the flour then set aside. make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan. coat a heavy skillet with margarine or olive oil and place over high heat. dip the floured chicken pieces generously in the batter and place in the heated skillet. cook until golden brown on each side, about 5 minutes each side. remove chicken from the pan and drain excess oil. make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a dutch oven heat oil and brown the meat on all sides, when browned set aside. add onions to the skillet, saute 5 minutes. pour off excess fat and return meat to the pot. sprinkle in the paprika and majoram. top with sauerkraut. bake covered for 1 hour 350f degrees oven. add salt. when ready to serve stir in the sour cream and caraway seeds. serve over hot buttered noodles.","target":"brown meat in butter and oil in skillet or pot season with salt add onions, carrots and garlic cook until onions are soft add flour, paprika, and marjoram stir for 3 minutes. add remaining ingredients simmer covered for 2 hours or until meat is tender add frozen chateau brand potato dumplings (optional) cover and simmer for additional 30 minutes with optional dumplings goulash is even better when made the day before."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place oil in a large saucepan or soup pot. add onions and saute until beatiful and caramelised brown. i sometimes add a splash of water if the onions aren't browning in oil. when onions are done and curry paste and fry about 5 minutes. add garlic and ginger and fry 2 minutes more. do not burn. add potatoes and carrots and saute a further 2-3 minutes. add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer. simmer for about half and hour, then add cauliflower. allow the curry to simmer until thickened and reduced. stir occasionally. you can add seasoning as per taste. i reccomend cinnamon, coriander and cayenne pepper. serve with your favourite condiments.","target":"preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"steam or boil cauliflower and 1\/4 cup onions until tender. drain and place in a 13x9-inch casserole dish. mix grated cheese with remaining onion. add soup mixed with milk. pour this mixture over cauliflower. roll crackers and mix with melted butter. sprinkle on top of a casserole. bake at 350°f for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: steam the cauliflower florets for 5 minute (longer if you do not like crisp vegetables). melt the butter in a skillet over medium heat; saute mushrooms, celery, peppers and chili for 3 minutes. arrange steamed cauliflower florets in a casserole dish and place sauted vegetables evenly on and around the cauliflower. ---preparethe sauce---. mix the flour and curry powder together. heat butter in a skillet stir in the flour\/curry whisk for about 2 minutes. gradually add stock, whisking as you go. cook over low heat until thickened; add tomatoes,. then season to taste. pour the sauce over the cauliflower, bake covered in 350f oven for 30 minutes; uncover; bake for 10 more minutes. serve over cooked linguini.","target":"preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"pour cooked cauliflower in a casserole dish for the oven. mix water, mayo, onion, mustard, and salt with whisk. poor mixture over cauliflower. sprinkle cheese over cauliflower. sprinkle seasoned bread crumbs over top of casserole to cover. heat in a preheated oven at 350 for about 40 minutes depending on your oven. very easy and very good!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"preheat oven to 350. lightly grease or spray a 2-qt casserole dish. in a saucepan combine cauliflower with peppers and onion; cover with water and salt. bring to a boil; cover and cook for about 10 to 12 minutes, or until tender. drain and place into a casserole dish. in a separate saucepan; melt butter over medium-low heat. stir in flour and stir until smooth and bubbly. gradually add milk, salt, pepper and paprika, stirring constantly. continue cooking and stirring until thickened. stir in 1\/2 cup of the cheese. pour this sauce over cauliflower in the casserole dish. top with remaining cheese, then buttered breadcrumbs. bake at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"preheat oven to 350. bring a pot of water to a boil. add cauliflower and cook for about 10 minutes. drain and place in a 2-quart casserole dish. in a small bowl combine butter, parmesan cheese, bread crumbs, salt and red pepper flakes. sprinkle mixture over casserole and top with cheddar cheese. bake for 20 minutes, or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees (350 for glass), spray casserole dish with pam. to prepare the cheese sauce, melt butter in a medium saucepan over medium heat. whisk in flour, garlic powder, salt and pepper. mix in milk and stir constantly until thickened. mix in the cheddar cheese and swiss cheese and continue to stir until smooth. reduce heat to low. layer potatoes in the bottom of the casserole dish, layer onion and ham over potatoes. top with cauliflower. cover with the cheese sauce. bake covered 1 hour in the preheated oven. remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. allow to cool about 10 minutes before serving.","target":"preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"preheat oven to 400°f. cook broccoli and cauliflower in boiling water for 3 minutes. drain and set aside. blend together milk, oil, flour, nutritional yeast flakes, salt, and nutmeg until smooth. cook, stirring well, over medium heat in a saucepan until thickened. turn off heat. add broccoli and cauliflower to saucepan and stir until combined. pour mixture into a greased 8x8-inch casserole dish. sprinkle panko bread crumbs, cheese, paprika, and then parsley over the top. cook for 10 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"cook vegetables in separate pots in boiling, salted water for 5 minutes. drain. place evenly in buttered 11 x 7 baking dish or casserole. beat eggs; combine with mayo, onion, soup, and 1\/2 cup cheese. pour evenly over vegetables. sprinkle remaining cheese over sauce. pour melted butter over entire casserole. distribute crushed croutons over melted butter,. bake at 350 for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"preheat oven to 350 degrees. lightly steam broccoli and cauliflower until they are still crisp. put in 2 qt casserole. combine cheddar, lemon juice, mayonnaise, mushroom soup, pepper and garlic powder. pour over veggies. top with breadcrumbs. i sometimes add a sprinkle of parmesan cheese as well. bake in preheated oven for 25-30 minutes and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"cook cauliflower in medium sized pot filled with one inch water until tender then drain. stir in sour cream, cheese, crushed crackers, onions, peppers, salt and pepper. transfer to a greased 2-quart casserole dish. sprinkle with breadcrumbs then drizzle with melted butter and top with parmesan cheese. bake at 325 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"preheat oven to 350. lightly grease an 11x7 inch baking dish. in large skillet, melt butter over medium heat. add onion and mushrooms and cook for 5 minutes. stir in flour and cook for 2 minutes stirring constantly. gradually stir in milk and cook for 2-3 minutes, or until mixture thickens. stir in sour cream, cheese, salt, and pepper, stirring until smooth. stir in broccoli and cauliflower and spoon into prepared baking dish. bake for 25 minutes. in small bowl, combine panko and melted butter. sprinkle evenly over casserole,. bake for 15 to 20 minutes or until breadcrumbs are golden brown and casserole is hot and bubbly. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a saucepan and add cumin and onions, stirring occasionally until golden brown. add ginger, garlic, chili powder, salt and turmeric and stir fry for about 2 minutes. add the potatos and cauliflower and stir. reduce heat and add cilantro and water. cover and simmer for about 10-15 minutes. enjoy!","target":"preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"preheat your oven's broiler. combine saltine crackers and butter in small bowl, mash until soft. set aside. place steamed cauliflower into a 9 x 13 inch casserole dish. in a small saucepan, combine milk and mayonnaise with whisk. bring mixture to a boil; boil for 1 minute. remove the pan from heat and stir in cheese until melted. pour over cauliflower. crumble cracker mixture over cauliflower. broil until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"if using fresh, clean, break into small pieces and cook for 10 minutes. if using frozen just cook for 10 minutes. drain well. in a greased baking dish, combine sour cream, soup, salt, pepper, parsley, onion powder, and cheese. gently fold in cauliflower. top with bread crumbs and bake at 350 degrees for 30 minutes (covered). option: can replace cauliflower with broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. steam cauliflower to just tender. butter a 9 inch casserole dish. place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. cover with foil and bake for 15 minutes. uncover and bake for 10 more minutes and then top with cheese. broil until bubble and lightly browned-around 5 minutes.","target":"cook cauliflower until tender. with a fork crush caulifower into smaller pieces but don't puree. in a large bowl combine cauliflower, eggs, 1\/2 cup parmesan cheese, mozzarella, ricotta cheese, 2 tablespoons bread crumbs, salt and pepper. preheat oven to 350 degrees fahrenheit. grease a 12x8 pan; sprinkle with 1\/2 cup bread crumbs. pour mixture into prepared baking pan. sprinkle with remaining parmesan cheese, and remaining 2 tablespoons bread crumbs. cover with foil and bake for 30 minutes. remove foil and bake 30 minutes more until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and trim the stem of peppers,pierce the sides of the peppers, place in jars. add 1 tea salt, pinch of italian seasoning, and three or four cloves of garlic, a dab of oil. mix equal parts of water and white vinegar. boil for 10 minutes and then process in water bath.","target":"cut off the stem of each jalapeno and de-seed it carefully, using caution not to tear the pepper. it is easiest to de-seed it with a potato peeler. to make them cooler you can set them in ice water over night. carefully fill each pepper with cream cheese. wrap each pepper with a slice of bacon making sure to cover the cream cheese end. close the end of bacon with a toothpick inserting it all the way through the pepper. fry in a electric skillet until bacon is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and trim the stem of peppers,pierce the sides of the peppers, place in jars. add 1 tea salt, pinch of italian seasoning, and three or four cloves of garlic, a dab of oil. mix equal parts of water and white vinegar. boil for 10 minutes and then process in water bath.","target":"preheat grill. soak forty-eight 3 inch wooden skewers or toothpicks in water for 30 minutes. drain. meanwhile, in large skillet cook sausage until brown. drain fat. in large bowl combine sausage,cream cheese,shredder cheese,garlic powder and onion powder. set aside. halve jalapeno peppers lengthwise. remove seeds and membranes, leaving stems intact. spoon about 1 tablespoon cream cheese mixture into each. wrap bacon pieces around stuffed peppers, securing with skewers. grill peppers on the rack of an uncovered grill directly over mediun heat for 9 to 12 minutes or until bacon is crisp, turning frequently. serve with ranch dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean and trim the stem of peppers,pierce the sides of the peppers, place in jars. add 1 tea salt, pinch of italian seasoning, and three or four cloves of garlic, a dab of oil. mix equal parts of water and white vinegar. boil for 10 minutes and then process in water bath.","target":"1) using rubber gloves slice jalapenos in half and remove seeds. set aside. 2) in a medium sized bowl crumble the feta cheese and mix into cream cheese. 3)using a teaspoon fill the cavities in the peppers with the cheese mixture until just full (do not over fill or you will lose the filling). 4) wrap each cheese filled jalapeno with a half slice of bacon. 5)put directly onto baking pan with raised edges (if you don't want the bottom of the bacon super crispy) or on a stainless steel cooling rack set into a baking pan with a raised edge (for crispy bacon all around) and bake 40 minutes to 1 hour on 450 degrees or until bacon is to desired d oneness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: use a cleaver to slice beef across grain and at an angle into thin strips. mix marinade ingredients in a medium bowl. add beef strips; mix well. let stand 30 minutes. cut each broccoli top lengthwise into 2 or 3 pieces. dissolve cornstarch in water to make a paste; set aside. heat 6 tablespoons oil in a wok over high heat 1 minute. stir-fry marinated beef until very lightly browned. remove beef, draining well over wok; set aside. add 1 tablespoon oil to oil left in wok. heat 30 seconds. stir-fry garlic 30 seconds. add broccoli tops. stir-fry 5 minutes. add cornstarch paste, salt, soy sauce, chicken broth, and pepper. remove from wok and arrange on a platter.","target":"slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it. put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes. put 2 tbsp oil in a skillet. add garlic, stir fry for 1-2 minutes. add mushrooms stir fry 2 minutes. remove and keep warm. put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm. add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm. pour in the chicken stock, heat to bubbling add broccoli cover and steam for 3- 4 minutes. remove lid and put all the ingredient together. heat through but do not over cook. serve over rice or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined. reduce heat and cover,and let simmer for 10 minutes til veggies are tender. sprinkle flour over veggie mixture stirring constantly,until mixture thickens. remove from heat and let cool slightly. puree 1\/2 the mixture then return to pan,rewarm stirring til well combined.","target":"in a large saucepan bring to boil the celery and enough salted water to cover it. reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender. drain celery, discarding liquid. place half of the cooked celery in a food processor bowl. cover and process until very finely chopped. repeat with remaining cooked celery. (you should have about 2 1\/2 cups finely chopped celery and liquid; do not drain mixture.) in the same large saucepan melt the butter over medium heat. stir in the onion and cook until tender (about 4 minutes). stir in flour, salt, and white pepper. stir in milk all at once. cook and stir for 10 minutes or until bubbly. stir in the celery mixture. cook and stir for 5 minutes more. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined. reduce heat and cover,and let simmer for 10 minutes til veggies are tender. sprinkle flour over veggie mixture stirring constantly,until mixture thickens. remove from heat and let cool slightly. puree 1\/2 the mixture then return to pan,rewarm stirring til well combined.","target":"treat a large non-stick stockpot with cooking spray. heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften. add celery, broth (reserving 1\/4 cup), and bay leaves. bring to a boil, reduce heat, cover and simmer 20 minutes. meanwhile, puree the tofu in a food processor along with reserved broth. ensure that the tofu is totally smooth! once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions. with the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. heat gently before serving. top with parmesan cheese and additional hot sauce as you like!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel, core and slice enough apples to fill a 4-quart slow cooker or crock pot so full that the lid will not go down over it. add vinegar; cook for 18 hours. if crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. add white sugar, brown sugar, cinnamon and cloves. put into blender to blend it like apple butter. mix all together and cook 4 more hours. seal in jars.","target":"place the steak on a plate. mix the remaining items together and rub 2 tbs onto the steak, both sides. marinate for 1\/2 hour and then broil on an oven rack to your liking. slice the steak across the grain of the meat and place the pieces in an oven proof dish. pour the remaining sauce on top of the meat and place under th broiler for just a few moments, allowing it to glaze a bit serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium bowl, combine rice, melted butter and soups. pour into an ungreased 9 x 13 baking dish. lay chicken pieces on top, skin side up. rub chicken with oil to keep from drying out. sprinkle with paprika. bake, uncovered, at 275f for 2 1\/4 hours.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spread thin coat of butter on bottom and sides of baking dish. evenly spread uncooked rice on top. combine cream soups and milk. arrange chicken on top of rice,pour soups over all. poke with a fork to make sure it gets divided equally within the dish. sprinkle onion soup mix over the top and cover with foil. bake at 1 3\/4 hours at 350.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 275*f. (yes, 275*). pour butter into bottom of a lasagna dish(13x9 or larger), tilt to cover bottom evenly. combine the rices, sprinkle evenly over the butter. mix soups, milk and wine (or broth). pour 1\/3 of it over the rice. place chicken breasts on top of rice\/soup. pour remaining soup mixture evenly over chicken breasts. sprinkle with almonds and parmesan cheese. cover with foil. bake 2-1\/2 hours. (yes, that long). for once a month cooking - put into 2 - 8\" foil pans. cook 1 hour and freeze. thaw, cook covered in 350* oven 40 minutes, uncover and heat 15 minutes longer until hot and bubbly.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325. butter a 9x13 baking pan. mix soups together in bowl and reserve 1\/3 of soup. mix rice with soup and place in bottom of casserole dish. place chicken breasts on top of rice mixture, then put soup you reserved on top of chicken breasts. to give chicken a little more flavor i like to sprinkle tony chachere's seasoning on it. bake in oven until chicken is tender, about 1 hour.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. mix dry soup, canned soups, rice, milk and water in a large casserole dish. place lid on casserole dish and cook covered for about 30 minutes. gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken. replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through. remove lid, sprinkle french-fried onions over top of chicken and rice. put dish back in oven and cook 3-5 minutes. stir rice before serving.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut into cubes 4 chicken breasts and fry until there is no blood, golden brown. mean time in a crock pot, put in cream cheese, italian dressing, cream of mushroom, cream of chicken, mushrooms, and velveeta and let cook until melted together. once chicken is finished put into crock pot mixture for about 10 minutes. after the chicken is added start on rice. when crock pot mixture is done place it over cooked rice and enjoy!","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all three soups with dry rice in a 9x13 pan. (i use a glass pan it gives it a nice crust) slowly add milk to soup mixture. lay enough chicken pieces on top to cover evenly. sprinkle onion soup mix over chicken. cover and bake at 350 degrees for 1-1 1\/2 hours. if using bone in pieces, increase cooking time.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut up the whole chicken but don't throw anything away, there is a lot of flavor to be had. place chicken in a pot of salted water and simmer until done. pull the chicken from the water and set the water aside. let the chicken cool then remove from the bone. take about 2 1\/2 cups of water from your reserve and place in a pot. add your chicken and rice then bring to a boil. reduce heat and simmer for 20 mins. fluff rice and salt and pepper to taste.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a baking dish or roaster place the rice. place the chicken on top of the rice. sprinkle seasoning over the chicken. mix all soups together in a bowl. carefully pour the soup mixture over the chicken and the rice. cover and bake in a 350 degree oven for about an hour for the tenders and about 2 hours for the breast halves.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat together soups and heat. add 1\/2 cup milk. add 2 cups minute rice and garlic powder. spray 9 x 13 casserole dish with non-stick cooking spray. pour rice mixture into dish and lay chicken pieces over rice mixture. sprinkle with frenches fried onions or dry onion soup mix. note: if you leave the skin on the chicken and take it off after baking, the chicken is more moist. cover and bake at 275°f for 3 hours.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan, bring 5 cups of water to a boil. add rice and stir (just once). reduce heat, cover and simmer for 20 minutes. set aside. melt 1\/2 tbsp margarine in a medium skillet over medium heat; saute onion and celery until tender. preheat oven to 350 degrees f. combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. transfer the mixture into a 9\"x13\" baking dish. top with crushed cornflakes and 2 tbsp melted margarine. bake in preheated oven for 45 minutes, uncovered.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 275 degrees. grease a 9x13 inch glass casserole dish. pour raw rice into the dish. mix soups, butter, and water together. pour 3\/4 soup mixture over the rice and mix together. remove skin and excess fat from chicken pieces and nestle into rice mixture, bone side up. pour remaining soup mixture over chicken. cover dish with tin foil and bake for 3 hours.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix first 4 ingredients and pour into greased 9x13 baking dish. arrange chicken pieces on top. season lightly with salt and pepper. spray chicken liberally with spray maragarine (optional). bake in 375 degree oven for 1 - 1 1\/4 hours, uncovered. serve with cranberry sauce and a green vegetable.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. place rice in a layer on the bottom of a 9x13\" glass dish. top with mushrooms and water chestnuts. combine onion soup mix, cream of mushroom soup, and water in a separate bowl, mixing well. place chicken in a layer on top of the rice and vegetables. gently pour soup mixture over the chicken. cook for 1 1\/2 hours, or until the chicken is cooked through and rice is ready.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry chicken in oil over medium heat until they are all browned. remove chicken from the pan and keep warm. cook onion in chicken drippings, scraping all the bits to combine with the onion in order to make the dish more flavorful. cook until the onion begins to turn golder. add green pepper and garlic. cook for about 5 min stirring often. then add chicken, rice, chicken stock, bouillon, peas, mushrooms and saffron. cover and simmer for 15-18 minute cook only until the rice is done and then remove from heat. serve hot.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in skillet. cook chicken 10 minutes or until browned. remove chicken. add soup, water, paprika, and pepper. heat to boil. stir in rice and broccoli. return chicken to pan. sprinkle additional paprika and pepper over chicken. cover and cook over low heat 5 minutes or until chicken is done and rice is tender. for creamier dish--increase water to 2 cups.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring to a boil 2 cups water and 1\/2 teaspoon salt. add rice and simmer until water is gone. spread rice over bottom of pan. place chicken over rice. heat together mushroom and celery soups with milk. pour soup mixture over chicken and rice. sprinkle onion soup mix over chicken. seal pan with foil. bake 1-1\/2 to 2 hours at 350 degrees.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add 4 cups of rice to a 9x13 or larger baking pan. season chicken with salt and pepper then coat with flour and brown in pan with olive oil. put chicken on top of rice in dish. add 2 cans of beef broth. add 2 cans of french onion soup. cover with foil and bake at 350 degrees for an hour.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add water and butter to pot, bring to a boil and reduce heat. cover and let chicken cook until it is tender enough to pull apart with fork. (approx. 30-45min). use water from chicken to cook rice with. cook rice to package instructions. pull apart chicken as rice is cooking. add chicken to rice when done. add salt and pepper to taste.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 300 -- put 1\/2 stick butter in 9x13 baking dish -- put dish in oven and allow butter to melt completely. remove dish. mix rice and soups in the dish -- add chicken -- spoon rice and soup mixture over chicken. cover with aluminum foil. bake for 2 hours at 300 degrees.","target":"pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag. once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice. add the butter next. then add the salt, pepper, and paprika. add red pepper to taste, the more pepper the spicier the dish will be. stir it all together and then let sit for 5 more minutes on low heat. serve at once or place in fridge for a later meal. it will keep for about 4 days in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove crusts from bread; spread bread with butter on one side. place buttered side down, pressing firmly into muffin cups. be careful not to tear the bread. bake in preheated 325 degree oven for 10 minutes. meanwhile, combine eggs and milk in a large liquid measuring cup. set aside. saute bacon and green onions until both are cooked; drain fat. divide evenly between the 12 bread cups. pour a bit of the egg mixture over top, allowing it to be partially absorbed, then add more. sprinkle with cheese. return to oven and bake for 16-18 minutes or until golden and puffed. cool and remove from tins. these do stick a bit but are well worth the effort.","target":"butter a 9-inch pie plate and press the crumbs into it to make a crust. preheat the oven to 350°f degrees. sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. in a saucepan, melt margarine. add flour; stir well. add milk slowly stirring all the time. cook until thickened. stir in the cheese, egg and salt and pepper. gently mix in the zucchini. ladle into the bread crumb crust. bake in 350°f degree oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the onion and bacon over a low heat until the onion is softened. allow to cool a little. mix together with the eggs, cream, cheese, parsley and salt and pepper. using a cookie cutter or glass, cut 12 circles from each pastry sheet. use these to line a mini muffin pan. place about 2 teaspoons of the egg and bacon mix in each pastry base. bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set). repeat with remaining pastry sheets and mix.","target":"butter a 9-inch pie plate and press the crumbs into it to make a crust. preheat the oven to 350°f degrees. sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. in a saucepan, melt margarine. add flour; stir well. add milk slowly stirring all the time. cook until thickened. stir in the cheese, egg and salt and pepper. gently mix in the zucchini. ladle into the bread crumb crust. bake in 350°f degree oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a pan large enough to hold the squash -- add the onions and saute until translucent -- add the garlic, mushrooms, broth and squash -- add the salt and pepper cook on high until broth boils -- place a cover on the pan -- reduce heat to a simmer -- cook until the squash is crisp\/tender , turning the squash over a few times during cooking -- (if it's over-cooked, still tastes great). remove from the heat and add the tomatoes -- stir the tomatoes in and let sit 'til the tomatoes are just heated -- you don't want the tomatoes cooked -- that's it -- .","target":"butter a 9-inch pie plate and press the crumbs into it to make a crust. preheat the oven to 350°f degrees. sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. in a saucepan, melt margarine. add flour; stir well. add milk slowly stirring all the time. cook until thickened. stir in the cheese, egg and salt and pepper. gently mix in the zucchini. ladle into the bread crumb crust. bake in 350°f degree oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 200°c. press pastry into mini muffin tins. mix eggs,cream and cheese together until combined. add in ham and onion mix together. spoon mix into pastry then bake in oven for approx 20 mins or until browned and puffy. remove from tins asap or they will go soggy place on wire rack.","target":"butter a 9-inch pie plate and press the crumbs into it to make a crust. preheat the oven to 350°f degrees. sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. in a saucepan, melt margarine. add flour; stir well. add milk slowly stirring all the time. cook until thickened. stir in the cheese, egg and salt and pepper. gently mix in the zucchini. ladle into the bread crumb crust. bake in 350°f degree oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: using a 6cm cookie cutter, cut out pasty, and line small flat bottomed cup cake tin tray with pastry (oil tray 1st). should be enough for 24 quiche. fry bacon and place in pastry cases, put mozzarella on top of bacon. beat eggs together and add milk, cream, nutmeg, and plain flour. mix together. pour small amounts of eggs mix into pastry cases until it is up to the top. top with dried chives. bake 20 mins until quiche has risen and looks golden.","target":"butter a 9-inch pie plate and press the crumbs into it to make a crust. preheat the oven to 350°f degrees. sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. in a saucepan, melt margarine. add flour; stir well. add milk slowly stirring all the time. cook until thickened. stir in the cheese, egg and salt and pepper. gently mix in the zucchini. ladle into the bread crumb crust. bake in 350°f degree oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large skillet, cook bacon. add bell pepper, onion and mushrooms, and cook for 5 minutes. remove from skillet; stir in spinach. in medium bowl, whisk together egg whites eggs, salt and pepper. spray 8 standard muffin cups with nonstick cooking spray. evenly divide bacon mixture into prepared muffin cups; sprinkle cheese over back mixture. evenly pour egg mixture over shredded cheese in muffin cups. bake 20-25 minutes or until tops are lightly browned. cool in pan 5 minutes; then invert over plate.","target":"butter a 9-inch pie plate and press the crumbs into it to make a crust. preheat the oven to 350°f degrees. sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. in a saucepan, melt margarine. add flour; stir well. add milk slowly stirring all the time. cook until thickened. stir in the cheese, egg and salt and pepper. gently mix in the zucchini. ladle into the bread crumb crust. bake in 350°f degree oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. mix soup with half can of water to make sauce. place broccoli in a 9x11 or large french white casserole cover with plastic wrap and microwave for 3 minutes or until broccoli is steamed but still crunchy. cook chicken in a skillet until golden brown and cooked through. place chicken on top of broccoli. pour sauce in mixture. sprinkle cheese over casserole. cook in 350 degree oven for 20-30 minutes taking out when broccoli is cooked. let stand 10 minutes before serving.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix together chicken, cream of chicken soup, cream of mushroom soup, mayonnaise, and curry powder. place thawed broccoli in casserole dish. pour chicken mixture over broccoli. top with cheddar cheese and then sprinkle on bread crumbs. bake at 350° for 30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. i use a 13 x 9 pan--it does not need greased. cook the broccoli in water for 10-15 minutes, drain. put in 13 x 9 pan. add soup and stir. completely cover top with ritz crackers. completely cover top with cheese. put in oven long enough for cheese to melt (approximately 10-15 minutes). kids love this recipe because there's no onions, celery--any crunchy items that they have to pick out. i have to agree--it is very yummy!","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: layer rice, broccoli, cheese and mushrooms top with chicken. combine soup, mayonnaise, mustard and curry powder,mix well. pour over chicken mix. mix together breadcrumbs, parmesan cheese, and melted butter, sprinkle on top of casserole. bake in 350°f oven for 30 minutes uncovered.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350°f. in medium bowl, mix together cream of chicken soup, mayonnaise, sour cream and lemon juice, until smooth. in 2 quart casserole dish, layer thawed broccoli (on bottom) then chicken and last, mayonnaise mixture. in small bowl, mix together bread crumbs and melted butter. sprinkle on top of casserole and bake in oven for 30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. brown chicken in skillet with 1 tbs butter or margarine. cook rice and broccoli separately. drain broccoli. mix soup, chicken, rice and broccoli together. place in a 9x13 pan or caserole dish. sprinkle with additional cheddar cheese. bake until cheese is glden brown on top (usually about 15-20 minutes).","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. combine chicken, cheese, butter, soup and broccoli in a large saucepan. heat just to a boil. pour into casserole dish and top with bread crumbs or crushed ritz-type crackers. cover and bake at 350 degrees for 25 minutes, or until hot and bubbly.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine all ingredients except bread crumbs, butter, and additional garlic powder. place in a 11x7 pan. now combine bread crumbs,butter, and additional garlic. sprinkle over top of ham mixture. bake at 325 degrees for 1 hour, or until browned and bubbly.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli until it comes apart and color is nice and green, drain. arrange in a 9x9 or 8x8 greased pan. top with cubed cheese. melt the butter, add a couple drops of worcestershire sauce, crush the ritz crackers and add. sprinkle over the casserole. bake 325- 45min.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large, heavy pan. add flour, stirring constantly. when mixture reaches the boiling point, add milk, stirring constantly with a whisk. heat until almost boiling, stirring constantly. salt and pepper to taste. remove from heat. place cooked chicken in a 9x13 baking pan. place broccoli over chicken. pour the white sauce over all. sprinkle top with grated cheese. cover baking dish with foil and bake for 30 minutes at 350 degrees.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli until tender, drain. preheat oven to 350f grease 2 qt baking dish in a medium saucepan melt butter stir in flour to make a roux. whisk in milk cook and stir until mixture thickens. lower heat slightly. stir in cheese and sour cream, until cheese is melted. mix ham and cooked vegetables together and spread into baking dish pour sauce over this combine bread crumbs and 1 tablespoon melted butter. sprinkle on top of casserole. bake uncovered in a 350 degree oven for 40 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: stew chicken; cool and bone. steam broccoli until tender; drain. grease an 11 x 7 inch casserole. place chicken pieces on the bottom, broccoli on top. combine mayonnaise, soup, curry powder and lemon juice. pour over broccoli. combine bread crumbs and butter. mix in cheese. sprinkle over top of casserole. bake 350*f oven for 30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chicken in pot with enough water to cover over medium high heat. simmer about 15 minutes. preheat oven to 400 degrees. grease a 7 x 11 inch baking dish; set aside. saute' onion in butter over medium heat for 3 minutes. add flour and thyme, then broth and milk. stir over heat for 5 minutes, until thick. boil noodles in large saucepan for 6 minutes. chop cooled chicken in 1\/2 inch chunks. drain noodles well. spread noodles in baking dish; top with chicken and broccoli. add sauce to the dish; top with cheese. bake until cheese melts, about 20 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: toss pasta, ham, 1 cup cheese, broccoli, and green pepper together in a large mixing bowl; combine miracle whip and milk; stir into pasta mixture until everything is coated. pour pasta mixture into a lightly greased 9x13\" baking pan; top with croutons and remaining cheese. bake at 350° for 30 minutes. note: using 8 ounces rotini pasta (2 cups) made the casserole somewhat dry, so i decreased that amount to 6 ounces or 1 1\/2 cups dry pasta.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: steam fresh broccoli for 5 minutes or until crisp tender. drain and cool slightly. combine beaten eggs, soup, mayonnaise and cheese. mix gently with broccoli, taking care not to break up florets. put mixture in lightly greased 2-3 quart casserole. mix the crushed ritz crackers with melted butter. cover broccoli with buttered crumbs and bake at 350 degrees for 30 minutes or until set. serve hot, refrigerate left-overs for later treat.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine broth, turkey, broccoli soup, and salad dressing in 3 quart pot. bring to a boil over high heat. stir in rice. turn off heat, cover pot and let stand 5 minutes. stir cheese into pot. let stand, covered, 3 more minutes, or until rice is tender. fluff rice with fork and serve hot.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli; then place in a 9 x 13 casserole dish. layer chicken on top of broccoli. mix mayonnaise with can of soup and garlic powder, place on top of chicken and broccoli. mix melted butter with dry stuffing mix. top chicken and broccoli with stuffing. bake at 350 degrees for 30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli until crisp-tender. in a non-stick sprayed casserole, layer broccoli and chicken (or turkey). in blender, blend together cottage cheese, egg, onion, paprika, garlic powder, curry powder, celery seed, pepper and sage or marjoram. pour over broccoli and chicken. in small bowl, combine oil, bread crumbs and sesame seeds. sprinkle over top of casserole. bake at 325 degrees for 30 to 40 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400. layer ingredients evenly in order above in a glass 13x9\" pan. cook 45 minutes to an hour. broil until cheese is golden and bubbly. notes: to freeze: leave cheese off, wrap in a couple layers of plastic wrap to prevent freezer burn. to defrost: allow to defrost overnight in your fridge then at least 1\/2 hour on the counter. add cheese when ready to bake.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl combine broccoli, minute rice, chicken, soups, water chestnuts and cheez whiz. saute the celery and onions in the butter until soft. spray a 9 x 13 inch baking pan with a nonstick coating. add the sautéed veggies to the mixture in the bowl. transfer the mixture to the prepared pan. bake uncovered 30 minutes in a 325-degree oven. place onion rings on top and bake another 5 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli according to package directions, drain well. add 1\/4 can of water to soup and heat until warm enough to pour. cover the bottom of a 1.5 quart casserole dish with cheez-it crumbs. add a layer of broccoli. add a layer of cheddar cheese. add a thin layer of cracker crumbs, dot with butter. repeat layers until dish is full. pour soup over the top and using the wrong end of a wooden spoon (or similar instrument) work some soup into the casserole. bake at 350 degrees for 45 minutes or until bubbly.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. lightly grease\/spray a casserole dish. place cubed chicken in the bottom of the casserole dish. layer sliced mushrooms over chicken. layer sliced water chestnuts over mushrooms. layer chopped broccoli over water chestnuts. set aside. in medium saucepan over med-low heat, melt butter; add chopped onion and saute for about 5 minutes. stir in flour and stir until smooth. add broth, milk, sherry and spices. heat to boiling, stirring constantly. boil and stir 1 minute. pour hot sauce mixture evenly over casserole. sprinkle with the breadcrumbs. bake at 375 for about 15-20 minutes or until bubbly and top is lightly browning.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre heat oven 350 broil chicken breast til done. cut chicken into bite size pieces mix chicken onions broccoli cheese bread crumbs cream of mushroom and milk in a large bowl. while following the instructions on the bag of egg noodles. once you've drained the noodles mix them into the bowl with all the other ingredients. grease a pan big enough and add your uncooked casserole and cook for 30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken into bite-size pieces and place in a 9-by-13-inch pan or large casserole dish. layer broccoli on top. in a saucepan, combine soup, milk, cheese and margarine; heat until thick. pour sauce over broccoli. sprinkle with french fried onions and bake at 350 degrees for 50 minutes or until broccoli is tender and dish is hot.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta to directions on pkg. saute garlic and pork til done. cook broccoli til tender crisp. combine all ingredients except bread crumbs, butter and half cup of cheese. place in casserole dish. combine breadcrumbs, butter and remaining 1\/2 cup cheese sprinkle over casserole. bake at 350 degrees for 30 to 40 min til crust is golden brown.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375. spray 13x9x2-inch (3-quart) baking dish with cooking spray. in 12-inch skillet, mix soup and milk until well blended. stir in thawed broccoli, turkey and cheese. cook, stirring occasionally, until mixture is hot and bubbly. pour into baking dish. separate dough into 10 biscuits; arrange on hot turkey mixture. bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. grease a medium sized casserole dish, set aside. saute onion in butter for about 3 minutes. mix in flour. gradually stir in broth, combining well. gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes. stir in salt and pepper. remove from heat. bring 2 quarts of water to a boil. add egg noodles, and cook for 6 minutes. drain noodles well. spread noodles in the prepared baking dish. place chicken and broccoli over noodles. pour the sauce over the chicken and broccoli. sprinkle the cheese over the top. bake for 20 minutes, or until the cheese is nicely melted.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. saute onions in butter. after onions carmelize, stir in broccoli. add soups and cooked chicken. mix well. add cooked rice and shredded cheese. mix well again being careful not to mash rice or break up chicken. bake in a 9\" x 13\" baking dish for 40 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425 degrees. cook broccoli until just tender, then drain well. combine broccoli with ham and potatoes in shallow 1 1\/2 quart baking dish. in a sauce pan, melt butter and blend in 1\/4 cup of flour slowly. gradually add 2 cups of milk and stir constantly. stir mixture until thickened. (stir with a wisk for about 10 minutes until very thick). add remaining ingredients and season with salt to taste. bake for 30-35 minutes at 425 degrees uncovered.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. grease a 2-quart casserole and set aside. mix soup and milk; heat to boiling. add pimiento, water chestnuts, and pepper; stir until well mixed. combine cooked sausage and broccoli, and arrange in casserole dish. pour soup mixture on top. sprinkle bread crumbs on top and dot with butter. bake until well heated and bubbly (20-30 minutes).","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix cheese whiz and soup together in a pot, add broccoli and cook until cheese is melted. saute onions in the butter, then mix rice, onions and cheese\/broccoli mixture together. sprinkle with garlic salt and paprika. put in 9 x13 inch dish and bake at 350°f for 15-20 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. heat 1 inch water(salt if desired) to boiling in 2-quart saucepan. add broccoli. cover and heat to boiling; reduce heat. simmer 12 to 15 minutes or until broccoli is crisp-tender; drain. if using frozen broccoli cook according to directions. spray 2-quart casserole with nonstick cooking spray. mix broccoli, corn, egg whites, onion, bacon bits and pepper; spoon into casserole. cut desired shapes from bread with small cookie cutters. spread margarine side up on broccoli minture. cover and bake about 45 minutes or until mixture is hot and bread coutouts are toasted.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli as directed. cube chicken into small bite-sized pieces while broccoli is cooking. fry chicken in vegetable oil in skillet until done and slightly browned. grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine\/butter). line casserole dish with drained broccoli (alternate direction of each broccoli spear). dot broccoli with reserved margarine\/butter. salt and pepper broccoli to taste. place cubed chicken over the broccoli. mix sour cream and soup in a small bowl. cover chicken and broccoli with sour cream and soup mixture. top with shredded cheddar cheese. bake in preheated 350°f oven until bubbly (approximately 30 minutes).","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slightly cook broccoli with the stick of margarine until thawed and put in a 13x9 casserole dish. add cheese whiz on top of broccoli. on stove top heat cream of chicken soup until smooth and add the minute rice. stir all together. spead evenly on top of the broccoli and cheese. bake at 350 degrees for 30 minute. top with crumbled ritz crackers.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. wash broccoli and cut into bite size pieces. cook broccoli in boiling water for 4 to 5 minutes and drain. cook tortellini according to package directions and drain. mix broccoli and tortellini together and set aside. in a medium size pan heat butter until melted. stir in flour salt and pepper. mix chicken broth and milk together and add slowly to flour\/butter mixture. cook and stir until thickened. spray and 9 x 13 baking dish with non-stick cooking spray. layer in pan: 1\/2 tortellini broccoli mixture, 1\/2 the white sauce, 1\/2 the american cheese slices and 1 can of tomatoes. repeat layers and top with parmesan cheese. cook, uncovered, for 45 minutes or until bubbly and hot.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. spray a 13x9 pan layer chicken and brocolli. mix together soup, mayo, lemon juice and seasonings. spoon over top. mix margarine and bread crumbs. top casserole. cover with foil. bake 45 minutes. uncover bake an additional 15 minutes. can add 2 c cheddar cheese.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a 9x13 pam with non stick cooking spray. place 2 lbs of broccoli in the bottom of the pan. mix remaining ingredients except the french's onions. put mixture on top of the broccoli. top with fried onions. bake in a 350° oven for 45 minutes to 1 hour.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees fahrenheit. cook noodles to al dente, drain, and set aside. microwave broccoli in 1 tbs water until just tender but still crunchy. in a saucepan over low heat, melt butter and then whisk in flour, salt, mustard, and pepper. whisk until smooth and bubbly. gradually add milk, stirring until thickened. remove from heat and stir in cheese until melted. butter 8-inch square baking dish. add noodles, ham, and broccoli, then pour cheese sauce on top. sprinkle top with almonds. bake for about 15 minutes or until hot and bubbly.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray an 8 x 10-inch baking pan with cooking spray. layer the chicken, broccoli, mushrooms and cheese in the pan. in a blender container, combine the milk, eggs and bisquick. blend on high for 15 secs. pour the mixture over the ingredients. bake in a preheated 400-degree oven for 20 minutes or until a knife inserted in the center comes out clean.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook broccoli and drain. in skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. quickly add garlic and cook for 30 seconds. add rest of ingredients except eggs. mix all these ingredients and let bubble a slightly, take pan off heat. spray casserole dish with cooking spray. put broccoli into casserole dish. mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. note: leave 1\/2 french fried onion topping for topping. bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes. now, eat all your veggies.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put broccoli in a 9x13\" pan. mix turkey, soup, mayonnaise and lemon juice. layer on top of the broccoli. cut the slices of bread into cubes. layer on top of the above turkey mixture. then cover with grated cheese. bake at 350 degrees for 25-30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. saute onion in butter over medium heat in medium saucepan for 3 minutes. mix in flour and gradually stir in broth, combining well. gradually add milk to saucepan. cook, stirring continually until thickened, about 5 minutes. add salt and pepper to taste. cook noodles for 6 minutes in boiling water. drain well. spread noodles in a greased casserole dish, place chicken and broccoli over noodles. pour sauce over chicken and broccoli. sprinkle cheese on top. bake for 20 minutes or until cheese melts. enjoy!","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350°f. steam broccoli and put in an 8x11-inch greased glass pan. cut the chicken breast into bite sized chunks and fry in 2 tbsp of butter. put the cooked chicken on top of the broccoli. mix remaining ingredients and pour on top of the chicken and broccoli. bake at 350°f for 30 minutes. just before serving, cook noodles for 6 minutes in boiling water. serve chicken and broccoli mixture over noodles.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine chicken and broccoli in shallow 2-qt casserole dish. mix milk and soup together. pour and stir in casserole dish. mix breadcrumbs with melted margarine to make crumb topping. sprinkle casserole with cheese then crumb topping. bake at 425°f' for 20 minutes or until bubbly hot. preparation time includes cooking chicken and broccoli.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: line a 9\" x 13\" pan w\/ the rice. on top of the rice spread out the broccoli. mix the chicken with the soup mix, the milk and the mayo and any spices you like. layer on top of the broccoli. top w\/ the prepared stuffing and then the cheese. bakeat 350* for 45 minutes or until golden brown and bubbling.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. spray a 2 quart baking dish with cooking spray,set aside. in a large bowl mix together broccoli, soup, one cup of cheese,garlic powder,pepper,salt, milk, 1 cup of french onions, and soy sauce. pour into baking dish, sprinkle remaining cheese over top. bake for 25 minutes or until cheese is lightly browned. sprinkle with rest of french fried onions and bake until onions are browned and cheese is bubbly, about 10 more minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. lightly coat a 13 x 9 pan with cooking spray. evenly spread rice out into dish. cover with broccoli. in a large bowl, combine chicken, soup, 1 1\/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper. pour over broccoli. top with remaining cheese. bake until golden and bubbly, about 40 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. transfer to a greased 1-1\/2-qt. baking dish. top with 3\/4 cup cheese. in the same skillet, saute broccoli in the remaining butter for 1 minute. place over cheese and pour broth over all. cover and bake at 350° for 25 minutes. uncover and sprinkle with remaining cheese. bake 5 minutes longer or until cheese is melted and vegetables are tender. season with salt and pepper.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, mix broccoli and soups. in a small bowl, combine butter and stuffing mix (it is necessary for the butter to be absorbed by the stuffing mixture first). dump the stuffing mix into the large bowl with the broccoli and stir. transfer to a buttered 1 1\/2 quart casserole dish. bake at 350 for 40-45 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine eggs, half and half, crab, broccoli, bread crumbs, cheese, salt, pepper and dill. saute onion, pepper, and mushrooms in butter until tender. combine with egg mixture. place in greased 9x13\" pan. bake uncovered at 375 f for 1 hour. stand 10 minutes before serving.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease the bottom of a casserole dish; place cooked rice and onion on bottom of casserole dish. in a bowl, mix milk, soup, cheez-whiz and pour over casserole. dot with butter. spread broccoli on top. cover and bake in 350* oven for 20 minutes; uncover and stir; bake 15 minutes longer.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix oil, garlic pwdr, salt and pepper, with chicken,. cook chicken until brown on outside. drain juices, add cheese and broccoli and put into a 2 quart casserole. cook stuffing mix according to pkg on stove. layer stuffing on top of chicken. bake at 400 for 40 minute. remove from oven and enjoy!","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees fahrenheit. grease a 9 x 13-inch casserole dish. arrange cooked broccoli in casserole dish. in a small bowl, combine chicken meat, cream of chicken soup, mayonnaise, lemon juice, and seasonings (i used garlic salt and pepper). spread mixture on top of the cooked broccoli. sprinkle with cheese. sprinkle top with croutons. spray with butter flavored cooking spray. bake for 30 minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken in small cubes, fry with salt and pepper to taste until cooked. cook stove top stuffing ( chicken flavour) as directed. steam broccoli until al dente, drain and coarsley chop ( it will break up as the casserole bakes). in a bowl, whisk together soup and milk until smooth. take a glass baking dish (9 x 13). you do not need to grease the dish. put half of the stuffing in a layer on the bottom of the dish. next, layer the chicken and broccoli. pour the soup mixture over top and smooth over layers with a spoon, so the soup moves down through the mixture. add the rest of the stuffing to the top, then cover with cheese and bake at 350 until cheese is golden brown and its hot and bubbling! enjoy!","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. combine cheese, broccoli, soup, salt, mustard and worcestershire sauce and mix well. gently mix cheese-broccoli mixture into cooked, drained rice. pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes. sprinkle reserved 1\/4 cup cheese on top during the last 5 minute of baking.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine soup, mayonnaise, and broth until well blended. layer as follows. rice, broccoli, chicken until all ingredients used. pour soup mix over layers and bake for about 30 minutes at 350°. top with shredded cheddar or parmesan or your favorite cheese and pop in the oven until melted. serve.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put brown rice into rice cooker, add salt to taste. pour chicken broth into rice cooker to just above the \"4\" line. cook. preheat oven to 350. while rice is cooking, pour olive oil into skillet and heat on medium heat. add chicken and season to taste. cook chicken until juices run clear, add broccoli and water. cook 5 minutes then add cream of chicken. turn heat to low and simmer until rice is cooked. pour cooked rice into grease baking pan and top with chicken and broccoli mixture. gently mix together, then smooth evenly in pan. sprinkle cheese evenly over top. bake until cheese is melted. serve and enjoy.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. mix breadcrumbs, cheese and melted margarine. line a 7x11 pan with half the above mixture. add broccoli. mix the salt, pepper, 1\/4 cup margarine, flour and milk. add cooked chicken into the sauce. pour onto the broccoli. top with the other half of the breadcrumb mixture. bake 30 minutes and enjoy!","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: toss together 1\/2 cup of the cheddar cheese and the cornstarch; set aside. place chicken, broccoli, onion, broth, 1\/4 teaspoon each salt and pepper and the cheddar cornstarch mixture into slow cooker. cover and cook on high for 3 hours or on low for 4 hours. remove lid and stir remaining 1\/2 cup cheddar cheese and 1\/4 teaspoon each salt and pepper into slow cooker. serve immediately with rice.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: scramble sausage, drain and set aside. layer frozen broccoli into bottom of an oven safe pan. layer cooked and drained sausage. add cream of mushroom (no need to mix ingredients). add cheddar cheese soup. bake at 350 degrees for 25-30 minute or until heated through.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray pam on an 8x8 baking dish. put chicken breasts on top. top chicken with broccoli. mix cream of chicken soup in a bowl with lemon juice and mayonnaise; pour over broccoli. bake covered for 30 minutes at 325 degrees fahrenheit. top with cheese. bake uncovered 15 more minutes.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place oil in a large skillet. add onions, celery, garlic, and carrots. cook over a medium-high heat for 5 minutes. add broccoli to skillet and continue cooking over a medium-high heat for 2 minutes. add chicken, broth, parsley and pepper and bring to a boil. reduce heat and simmer for 5 minutes. while broccoli mixture is simmering, combine bread pieces, cheese, olive oil, and garlic powder in a small bowl. spoon broccoli mixture into a greased casserole pan. sprinkle bread mixture over the top. bake at 350°f for 10-15 minutes or until cheese is melted.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees f (190 degrees c). prepare a medium baking dish by spraying with cooking spray. in a large pot of water, boil noodles until al dente. drain well. in a medium saucepan, combine flour, butter, and salt. stir until butter is melted and ingredients are combined evenly. add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). add cheese to mixture, and whisk until cheese is melted and mixture is well blended. stir in tuna, peas, broccoli, and noodles. spread the mixture evenly in prepared dish. bake in preheated oven for 20 minutes or until the top noodles begins to turn golden brown.","target":"combine first 6 ingredients. sprinkle cheddar cheese on top of broccoli mixture. combine crumbs and melted butter and sprinkle on top of cheese. bake 35 minutes in a pre-heated 350 degree oven. this dish will serve 8. any leftovers are reheated very nicely in microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté onion, pepper ,chilli and garlic in the melted butter until soft but not brown. add tomatoes, coconut milk and water or stock and simmer on a gentle heat for about 10 minutes. add cooked chicken and rice and simmer until heated through about 2 minutes. season to taste and serve garnished with the coconut and some freshly chopped coriander.","target":"preheat oven 350. for crust: spray and flour 8x8 baking pan. in a medium mixing bowl, blend beans, butter, brown sugar and flour. press mixture into baking pan. bake 20 minutes. for filling: in same bowl mix all filling ingredients until well blended. smash some (most) beans against side of bowl while mixing. after crust has baked 20 minutes, remove from oven and immediately pour filling over crust. bake an additional 20 to 30 minutes until the top is golden. when completely cool and cut into two inch squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"cook squash until tender, drain. put in baking dish with onion. mix. in a separate bowl put milk, eggs and sugar. mix together and pour over squash. mix in the cheese. put crushed soda crackers over squash. sprinkle a little cheese over top. dot with butter. cover with foil paper. bake in 350 degree fahrenheit oven for 15 minutes; uncover for last 5 minutes until brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"mix cooked squash, soup, onion, sugar and the beaten eggs together. add salt and pepper. pour 1\/2 of the mixture into a well greased casserole dish. sprinkle to of mixture with 1\/2 cup of the bread crumbs and 1\/2 cup of cheese. add rest of the squash mixture and top with remaining bread crumbs and cheese. pour melted butter on top. bake at 325 degrees for about 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"preheat oven to 350º. saute the squash in olive oil over medium-low heat until it has completely broken down (approx. 15 minutes). drain well in colander and set aside. in skillet, saute the onion in butter for 5 minutes. remove from pan and mix all ingredients together saving the ritz cracker crumbs. place in greased 2 quart casserole and top with cracker crumbs. bake 25-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"cook onion and squash; drain and mash. beat eggs and milk together, add to squash and onion. mix cheese, oleo, and cracker crumbs. add ½ of this mixture to squash mixture. pour into buttered casserole dish. sprinkle remaining cheese and cracker crumbs on top. cook 20-30 minutes at 400 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"preheat oven to 350 degrees. butter the inside of an 8\" square baking dish. in a zipper bag, crush up the cheez-its. chop the squash and onion, not too thin. i don't like to use chunks for this, i like medium-thin slices. boil the squash and onion with plenty of salt and pepper until the onion is transparent and the squash is translucent, about 5 minutes or so. drain vegetables. press the cheez-its into the bottom of the baking dish to make a crust. add the squash and onion all in one layer on top of the cheez-its. top with cheddar cheese, and bake for about 15 minutes, or until hot through and cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"saute squash and onion in olive oil; drain and put hot mixture in a bowl. add egg, butter, mayonnaise, sugar, 1\/2 cup cheese, cracker crumbs, garlic salt, salt and pepper; mix all together. top with remaining 1\/2 cup cheese and bake at 350 degrees for 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"cut squash into small pieces and cook until tender. add chopped onion to squash. then add salt, pepper, 1 stick butter and cheese. beat the egg and add to squash mixture. pour into casserole dish. crush crackers and put on top of casserole. dot with butter. bake at 350°f until top is brown, about 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"preheat oven to 350°f. in a large bowl, prepare salad dressing according to package directions. add egg and 1 1\/2 cups of the cheese. add squash and onion. sprinkle with salt and pepper and toss to coat. transfer squash mixture to a 2-quart greased baking dish. top with remaining 1\/2 cup cheese and the saltine crackers. bake 30 minutes or until squash is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"cook squash in boiling water to cover 8 to 10 minutes or until tender. drain squash, and press between paper towels. melt butter in a large skillet; add chopped onion and garlic, and cook. combine onion mixture, squash, soup, and remaining ingredients; spoon. mixture into a lightly greased 11 x 7 x 1 1\/2-inch baking dish. bake at 350 degrees for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"cook squash with chopped onion until tender. drain all water off squash and add butter. in a large mixing bowl, add eggs, salt, pepper and mix well. then add cracker crumbs and evaporated milk until soupy. add green chiles and then add cheddar cheese ( i leave a little to put on top) . pour into a casserole dish that has been sprayed with pam. bake at 350 deg for 30 min to l hour until golden in color, brown and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"the squash takes about 15 minutes in the microwave to be soft enough to mash. let the squash cool so you can handle it. scoop out the seeds and discard. mash squash, add butter, egg, onion, pepper and crackers and mix together. place in buttered casserole dish. sprinkle shredded cheese on top. bake at 350 degrees until bubbles appear on edge, about 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1\/2 quart casserole dish. top with coooked rice. spread cheddar cheese soup over rice. spread peas over soup. crush a few potato chips to top it all off. cover. bake at 325 degrees for 30 minutes.","target":"prepare cornbread per the instructions on the package. pre-heat the oven to 350°f. place the zucchini and squash in a pot and add just enough water to cover. cook over medium-low heat until tender. drain and set aside to cool, reserving 1 cup of water. melt the butter in a large sauce pan. add the chopped onion and parsley and cook over medium heat until the onions are soft and translucent. add the salt, pepper, thyme, garlic, and vegetable bouillon cube, and stir. add the cooked zucchini and squash and the cheddar cheese, and stir. crumble in the cornbread and add the reserved water, and stir. put mixture into a 9\" x 13\" pan that has been sprayed with a non-stick spray. bake covered at 350 f for about 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together butter, peanut butter and sugars. beat in eggs just until well blended. sift together flour, baking powder, baking soda, and salt in a medium bowl. lower the mixer speed and stir in flour mixture just until well combined. chill batter for 1 hour. preheat oven to 375°f remove batter from refrigerator. roll into 1 inch balls and place on baking sheets. flatten with a fork, creating a criss-cross pattern. bake about 10 minutes or until the edges start to lightly brown. do not overbake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350- lightly grease two loaf pans. in large mixer bowl, beat sugar, peanut butter and vanilla until light and fluffy. blend in milk slowly, then add egg. add dry ingredients and beat until smooth. spread batter evenly in prepared 9x5 inch loaf pans, and bake 45-50 minutes, or until bread tests done with a toothpick. let cool in pans 10 minutes, then turn loaves out and cool completely (top-sides up) on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix with pastry blender until crumbly , the peanut butter and powdered sugar. sprinkle 3\/4 of the mix into bottom of baked 9\" pie shell. in double boiler mix cornstarch, sugar, butter, milk and cook for 12 min . stir egg yolks into a little mixture than add to the rest . cook 2 more minutes or until thickened . add vanilla . pour over crumbs in pie shell and refrigerate . top with cool whip and rest of the peanut butter crumble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees f. cream butter. add sugars to butter and cream. combine all dry ingredients in a separate bowl. add vanilla to butter mixture. slightly beat egg add to butter. add peanut butter to butter mixture and mix thoroughly. slowly add dry ingredients to butter mixture. using two teaspoons spoon mixture onto non greased baking sheet, leaving room for spreading use a fork dipped in water to level out mounds. cook for 8-10 minutes. cool on pan for 1 minute then transfer to cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix brown and granulated sugars with milk in a large pot. bring to a boil stir in the peanut butter; reduce your heat to medium and bring back to a boil stirring constantly. when mix forms a ball in a glass of cold water, remove from heat and stir the margarine and the vanilla into the mixture. stir constantly till fudge begins to harden, always stirring in the same direction. pour into buttered pan and cool. cut into squares after cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine first 3 ingredients in a medium-size heavy saucepan; gradually whisk in milk and half-and-half. bring to a boil over medium heat, whisking constantly. boil, whisking constantly, 1 minute. remove from heat (pudding will be thin). add peanut butter and vanilla, whisking until smooth. pour into a bowl; place plastic wrap directly over warm pudding. chill 2 hours. garnish, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"stir together powdered sugar, peanut butter and butter until well mixed. shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper. let balls stand for 20 minutes until dry. melt the dipping chocolate or confectioners' coating. drop balls one at a time in melted chocolate. using a fork, remove from the chocolate, letting excess chocolate drip off. place back on the waxed paper. let stand until dry. store tightly covered in a cool dry place."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a heavy saucepan heat sugar and corn syrup until sugar completely dissolves. stir in peanut butter and mix well. stir in cereal and mix well. immediately spread into a greased jelly roll pan. melt choc. chips in microwave until smooth and spread over top of bars. refrigerate until set. cut into small bars and keep in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350°. place butter, peanut butter and sugar in the bowl of your food processor. using steel blade, process till smooth. while machine is running, add eggs one at a time; then add buttermilk. add dry ingredients which have been sifted together. pulse until combined. add vanilla and pulse once. pour into greased and floured 9x13x2-inch pan; bake 45 minutes. frosting: place butter, peanut butter, sugar and vanilla in bowl of food processor; process until well blended. add juice a small amount at a time and process till of a spreading consistency. frost cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a mixing bowl, cream butter, sugars and peanut butter. add egg and vanilla; mix well. combine flour, oats, baking soda and salt; stir into the creamed mixture. spread into a greased 13x9x2 inch baking pan. sprinkle with chocolate chips. bake at 350 degrees for 20-25 minutes or until lightly browned. cool 10 minutes. combine icing ingredients; drizzle over bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix first four ingredients together in large bowl until uniform. shape into 24-inch balls, about 2 teaspoons. per ball. chill until firm. melt chocolate and shortening in a heavy saucepan over low heat or microwave in a 1-quart microwave-safe bowl on medium (50% power) 3 to 4 minutes, stirring every minute until melted and smooth. dip balls into chocolate mixture. using a spoon to cover each ball with chocolate and a toothpick to pick them back up is helpful. place balls in holly cups or on wax paper. refrigerate until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine the first seven ingredients. cut in the peanut butter as if it were shortening. blend the egg and milk together, and stir into the above mix. mix well. pour into greased and floured loaf pan. bake 1 hour and 10 minutes at 350. cool 10 minutes in pan before removing bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt butter and brown sugar over low heat until smooth. remove from heat. stir in peanut butter. cool. (i stick it in the fridge for about 20 minutes). while the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat. spread 1\/2 of the melted chocolate chips in pie crust. mix peanut butter mixture and cool whip until consistent. put in pie crust. drizzle the rest of the chocolate chip mixture over pie. freeze until almost hard."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"with a mixer, beat butter, peanut butter and sugars until creamy. add egg and chopped peanuts and beat on medium speed. on low speed, add flours and baking powder and mix until combined. use a heaping tablespoon and drop on cookie sheet. bake at 350 for 15 to 20 minutes. do not over bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 375°f. in a large bowl, combine 1\/2 cup sugar, brown sugar, and butter. beat until fluffy. add peanut butter, vanilla and egg, mix well. in a separate bowl, combine flour, baking soda and salt. mix dry ingredients together with a fork or wire whisk. add dry ingredients to the peanut butter mixture, 1\/2 cup at a time, mixing well. scoop dough with a 1 1\/2-inch cookie scoop. place 2 inches apart on cookie sheets lightly sprayed with pam. dip fork in 1\/8 cup sugar and flatten dough with a crisscross pattern. lightly sprinkle sugar on the cookies. bake at 375°f for 6 to 9 minutes until golden brown. let cookies cool on cookie sheet for one minute. put cookies on wire racks to cool completely before putting in a cookie jar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large mixing bowl, beat the milk, peanut butter, vanilla and egg until smooth. combine flour, baking soda and salt; add to peanut butter mixture and mix well. for each bear, shape the dough into one 1 inch ball, one 3\/4 inch ball, six 1\/2 inch balls and one 1\/4 inch ball. on an ungreased baking sheet, slightly flatten the 1 inch ball to form the body. place the 3\/4 inch ball above the body for the head. for ears, place two-1\/2 inch balls above head. for limbs, place 4- 1\/2 inch balls next to the body. for nose, place the 1\/4 inch ball in the center of the head. add two chocolate chips for the eyes and one chip for the belly button. bake at 350f for 6- 8 minutes or until lightly browned. cool on baking sheets."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter, butter, br. sugar and confectioners sugar together. set aside. melt chocolate bits, veg. shortening and wax. place small paper liners in muffin tins. put a small amount of chocolate on bottom. add small amount of peanut butter mixture next. cover with more chocolate. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine butter and peanut butter, mixing well. add sugar and mix well with hands. add rice krispies and mini chocolate chips and gradually shape into eggs. chill for 1 hour. melt regular sized chocolate chips and shortening in a double broiler. stir until smooth. dip eggs and place onto a wax paper covered baking sheet and place in refrigerator. keep in refrigerator until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix butter, peanut butter, sugars and egg thoroughly. measure flour by sifting. blend all dry ingredients; stir into butter mixture. chill dough. heat oven to 375°. roll dough into 1 1\/4-inch balls. place 3\" apart on lightly greased baking sheet. flatten criss-cross style with fork dipped in flour. bake 8-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. cream butter and sugars until fluffy. blend in egg, 1\/3 cup peanut butter, soda, salt, and vanilla. add flour and oats; mix well. spread in buttered 13-inch by 9-inch inch pan. bake 20 to 25 minutes, until lightly browned. sprinkle immediately with chocolate morsels. let stand 5 minutes to melt; spread chocolate over cookie crust. combine powdered sugar, 1\/4 cup peanut butter, and enough milk to make a drizzling consistency. mix well. drizzle evenly over bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix together peanut butter,icing sugar, and butter. add remaining ingredients, except coconut. form into balls. dip into a mixture of icing sugar and water (to form a slightly runny paste). roll in coconut. refrigerate at least 1 hour. store in air tight container and refrigertae."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"butter 8-inch square dish. microwave first 3 ingredients in a 2-quart microwave safe bowl at 50% power (medium) 4 to 5 minutes, stirring at 1 1\/2 minute intervals stir in peanuts and pour into prepared dish. cover and chill 2 hours. cut into squares. store covered in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375 degrees f. cream together peanut butter, shortening and sugars; add eggs, milk and vanilla; beat well. stir together flour, baking soda and salt; add to creamed mixture, beat well. shape into 1-inch balls; roll in additional sugar. bake on ungreased cookie sheet about 8 minutes. remove from oven and press a candy kiss into the center of each warm cookie. return to oven and bake 3 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a bowl, mix the first 4 ingredients, until well blended. fold in the thawed cool whip; mix well. pour into the graham cracker pie crust. refrigerate several hours before serving. note: i only used (6 ounces) of the cool whip when i made this pie; it seemed like enough for my family."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine the 1-1\/2c powdered sugar and the 1c peanut butter. sprinkle 1\/2 on the bottom of the pie shell,save rest for the top. mix the rest of the ingredient pour into the pie crust. sprinkle with the rest of the sugar- peanut butter mixture. freeze for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a mixing bowl, combine first four ingredients and set aside. in another bowl, blend egg and sugar, then peanut butter. when mixture is smooth, blend in milk. make a well in center of dry ingredients and pour in liquid mixture, stirring until batter is just moistened. spoon into greased muffin cups. bake at 350 degrees for 20-25 minutes. serve warm with your favorite jam or jelly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix cream cheese to soften, add half the whipped topping until mixed well then add the other half, add sugar mix until well blended, then add peanut butter a little at a time until well blended. you can add more peanut butter or less, depending on how much you like peanut butter. after all is blended well spoon into shell. put in fridge for at least an hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"place butter into a medium saucepan and melt it over medium heat. add brown sugar and milk, stirring. boil for 2 minutes, stirring frequently. remove from heat. mix in peanut butter and vanilla. place confectioners' sugar into a large mixing bowl. pour hot peanut butter mixture over confectioners\u2019 sugar and beat until smooth. pour fudge into an 8 by 8 inch pan. chill until firm, about 1 hour. cut into 1-inch squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a saucepan, combine sugar, salt and cornstarch. gradually stir in milk; bring to boil over medium heat. boil and stir for 2 minutes. remove from heat; stir in peanut butter and vanilla until smooth. chill before serving. garnish with whipped cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix the first four ingredients together well. shape into 1 inch balls. dip balls into melted chocolate and place on waxed paper lined cookie sheet to set. *i find the balls easier to dip when they are frozen or at least cold. i make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip. *if you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1\/3 grated parowax (yes, parowax is edible!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"lightly butter an 8x8 inch pan. in medium saucepan, combine both of the sugars, corn syrup, milk, salt, and baking soda. over medium high heat, bring to a boil stirring often. using a candy thermometer, cook while stirring often until temperature is 236 (about soft-ball stage) don't overcook. remove saucepan from heat and stir in chilled butter and peanut butter and vanilla. stir until smooth. pour into the prepared pan. put in refrigerator and let set. when cooled off completely cut into pieces and store in container for up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt chocolate morsels in microwave for about 3 minutes. time will vary with microwaves. stir in the condensed milk. add peanut butter and vanilla extract. mix and stir well. add chopped nuts if desired. pour into a 9 x 13 buttered pan. allow to cool and then cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix the sugar and milk in a medium sauce pan. boil 4 minutes or until soft ball stage (i go by the soft ball stage on the candy thermometer) take off the stove add the vanilla, peanut butter, and butter mix well until smooth line a 9x13 baking dish with aluminum foil pour ingredients into pan and let cool. when completely cooled, cut into squares peel fudge from alum. foil. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350. have cookie sheets ready (ungreased) unwrap the chocolate kisses and set aside. with wooden spoon stir peanut butter, sugar and eggs until thoroughly blended. (dough will be sticky) with floured hands, roll level tablespoonfuls into 1 1\/4 inch balls. place on cookie sheet 1 1\/2 inches apart. bake 12 to 14 minutes until cookies look dry with tops crackled. remove from oven and immediately press chocolate kiss in center of each. cool on cookie sheet 1 to 2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"over medium-high heat stir milk and sugar together and bring to a boil. bring milk and sugar to soft ball stage (234 degrees). when you drip some of the syrup into cold water it should form a soft ball in your fingers. remove from heat. add peanut butter, marshmallow cream, and vanilla. stir until thoroughly mixed. pour mixture into a lightly greased (pam works well) 13 x 9 pan. allow to cool. eat up!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"set oven to 325 degrees. in a large bowl, combine crisco shortening, peanut butter, brown sugar and 1 cup white sugar; beat at medium speed of an electric mixer until well blended. beat in eggs, milk and vanilla. combine flour, baking soda and salt; mix into creamed mixture at low speed, just until blended (dough will be stiff). form dough into 1-inch balls; roll in granulated sugar. place 2 inches apart on ungreased cookie sheet. bake for 8 minutes; remove from oven, press milk chocolate kiss into the center of each cookie (do this when still warm). return to oven; bake 3 minutes longer. remove to cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cake: preheat oven to 350 degrees. cream together butter and peanut butter. gradually add sugar, beating well at medium speed. add eggs, one at a time, beating well after each addition. combine dry ingredients separately. add dry ingredients to creamed mixture alternatively with milk mixing well after each addition. add vanilla. pour into a greased and floured 9\" x 13\" baking pan. bake for 45-50 minutes. cool before frosting. frosting: combine chocolate chips and half-and-half in top of a double boiler. heat until melted and smooth. blend in sugar. set pan in ice and beat with an electric mixer at medium speed until frosting holds its shape. frost cake and sprinkle with chopped peanuts, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter and cream cheese in bowl. add vanilla and powdered sugar. mix well. you may have to refrigerate 1 hour until firm. put some powdered sugar on your hands and make small egg shapes. place on waxed paper on a cookie sheet and freeze until hard. melt chocolate chips and shortening in microwave, stirring at 30 second intervals. dip eggs into chocolate. cover completely. place back on waxed paper and freeze until chocolate sets. keep refrigerated or frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350. line 13x9x2 inch cake pan with foil,spray with nonstick cooking spray. in medium bowl,beat peanut butter and butter. beat in sugar until well blended. beat in eggs and vanilla. stir in flour,baking powder and salt. add peanuts. press batter evenly into prepared pan. bake for 30 minutes or until bar pulls away from sides of pan. cool completely on wire rack. meanwhile beat frosting ingredients until smooth and fluffy. spread over top of cooled bar. sprinkle with chopped peanuts. cut in to 36 rectangles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cake: cream butter and sugar, add peanut butter, cream well and add eggs one at a time. add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. grease and flour 3 9\" cake pans and bake at 350 degrees for 20 to 25 minutes. icing: bring sugar and milk to a boil, boil about 7 minutes. add peanut butter, butter and vanilla and beat until spreading consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix together flour, baking powder, soda, oats, and salt. in a seperate bowl beat together butters with sugars until creamy. add the egg and mix in peanut butter, water and vanilla. stir in flour mixture. drop on baking sheets tbsp 2-inches apart. use a fork to flatten slightly. bake at 350 degrees for 15 minutes until soft in center. let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine flour, soda and salt. set aside. cream together sugars and butter until blended add eggs, peanut butter and vanilla. mix well. add flour mixture slowly until combined. drop by rounded tbsp on a greased baking sheet. bake at 300 degrees for 18 to 22 minutes until set. let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"filling. beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy. gently fold in half the beaten heavy cream, then fold in remaining cream until blended. spread this mixture onto the crust, smoothing the top. topping. combine chocolate chips and coffee in a microwave proof dish. cover with plastic wrap and microwave on high 1 1\/2 to 2 minutes. stir until smooth. cool slightly. pour the topping over top of the filling. refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night. sprinkle with chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350. sift together the flour, and baking soda, set aside. in a medium bowl, cream the white sugar and brown sugar with the butter. stir in the eggs, one at a time, then the vanilla and peanut butter. add the dry ingredients to the creamed mixture and stir until combined. finally, stir in the nuts. drop by heaping tsp onto cookie sheet. bake 12-15 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt butter, add in peanut butter, powdered sugar and cracker crumbs. mix well. shape into walnut size balls. chill. if you are using paraffin, melt it in a double boiler first. melt in chocolate chips and stir until smooth. with a tooth pick, tongs or long wooden skewer, dip balls into chocolate. place on wax paper to cool. note: it is optional to melt in 1\/2 piece of paraffin with the chocolate. i don't do this and mine always turn out fine. the paraffin makes them shine and the chocolate will harden faster and not melt in your hands."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a bowl, combine crumbs and 2 t sugar. stir in butter; set aside. in another bowl, combine the flour, baking powder, salt and remaining sugar. whisk together egg, milk and oil; stir into dry ingredients just until moistened. place peanut butter in a microwave safe bowl. cover and microwave on high for 20-30 seconds or until softened. fold into batter. press about 1 t reserved crumb mixture onto the bottom of 12 un-greased muffin cups. sprinkle with remaining crumbs. bake at 400° for 15-18 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to a wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine crust ingredients:press into a 9 inch pie pan. bake@ 375 for 10 minutes. cool. in a mixing bowl beat cream cheese,peanut butter,butter, sugar,and vanilla until smooth. fold in whipped cream. gently spoon into the cool crust. garnish with chocolate or cookie crumbs. refrigerate for 4 hours. serve. yummy. preparation time doesn't include refrigerater time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350°f lightly grease a cookie sheet. cream butter in a large bowl. add both sugars and mix well. add peanut butter and mix until smooth. mix in egg. combine remaining dry ingredients; blend into batter. lightly dust hands with flour and shape dough into 1 inch balls. arrange on cookie sheet and gently flatten with a fork. bake 10 to 15 minutes or until edges start to brown. when done, carefully transfer cookies to wire rack or paper grocery sack and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"sift together flour, baking soda, and salt. in a mixer bowl, beat butter for 30 seconds. add peanut butter and sugars, beating until fluffy. add egg and vanilla, beating thoroughly. add dry ingredients to beaten mixture and blend. shape dough into 1 inch balls and roll in granulated sugar if desired. place on ungreased cookie sheet and criss-cross by pressing with lines of fork. bake at 375 degrees for about 10 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a double boiler, melt chocolate. in a medium bowl, mix together sugar, butter, peanut butter, and vanilla. dough will be loose. form 1- 2 inch balls from the dough. dip the balls in chocolate with either a toothpick or a fork. set on wax paper and cool. makes 3 dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"prepare pans. cream shortening. add slowly and beat in 1 cup brown sugar and peanut butter. in another bowl, beat together 2 eggs and 1\/2 cup brown sugar. add this to the first mixture and beat well. sift together flour, salt and powder. add dry ingredients alternately to first mixture with 1 cup milk with vanilla. pour mixture into pans and bake at once until firm in center. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together butter, peanut butter, and sugar. add eggs one at a team, beating between each. add vanilla. sift together dry ingredients. slowly add dry ingredients to mixture. dough will be firm. wrap dough in plastic wrap and refrigerate at least 4 hours. can be refrigerated overnight. heat oven to 350°. roll out chilled dough and cut into desired shapes. sprinkle unbaked cookies with dry chocolate milk mix, if desired. bake on ungreased cookie sheet for 10-15 minutes. prep time includes refrigeration time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"microwave butter and peanut butter for 2 minutes on high. stir and microwave on high for 2 more minutes. add vanilla and confectioners\u2019 sugar to peanut butter mixture and stir to combine with a wooden spoon. pour into a buttered 8 by 8-inch pan lined with waxed paper. place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. cut into 1-inch pieces and store in an airtight container for up to a week. cooking time does not reflect refrigeration time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large bowl, beat together sugar, peanut butter, brown sugar, butter and vanilla until well-combined in a smooth mixture. set aside. in a medium saucepan over low heat, melt choc chips and shortening, stirring frequently until melted and smooth. pour teaspoonfuls of melted chocolate into paper-lined mini muffin cups to fill about 1\/3 way. drop rounded teaspoons of peanut butter mixture into each cup over chocolate. top peanut butter mixture with additional teaspoon or so of melted chocolate (enough to fill cup and cover peanut butter mixture). chill until set. makes about 4 dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix throughly 1 cup of powdeed sugar, peanut butter, rice krispies melted butter.and vanilla. batter will be stiff. form into balls. mix 1 cup of powdered sugar and canned milk. roll balls in powdered sugar and canned milk mixture. then roll in shredded coconut. refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine sweetened condensed milk and peanut butter in a heavy saucepan. cook over low heat, stirring often, until thickened. remove from heat. stir in vanilla and optional peanuts and cinnamon (if using). refrigerate leftovers. may be used as a dip for sliced apples, too."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and peanut butter -- add sugar, gradually, beating till light and fluffy -- add egg and vanilla.beating well.combine flour, baking soda and salt.and add to creamed mixture.mix well.chill at least 1 hour. shape dough into 48 1 \" balls -- place in lightly sprayed miniature muffin tins -- shaping dough into a shelll -- bake at 350* for 12 minutes. dough will rise during baking.remove from oven and immediately press a peanut butter cup evenly into each hot crust -- cool completely before removing from pan. these cookies can be frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine sugar, butter, and peanut butter in a large bowl. mix well. add rice krispies. put in greased pan and chill. cut in bars and roll finger length. dip in a thin powdered sugar frosting. then roll in fine coconut or ground peanuts. keep in refrigerator till used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla. combine flour and salt, gradually add to butter mixture -- beating at low speed till blended. roll dough to 1\/2\" thickness on lightly floured surface.cut with desired cutter.and place 2\" apart on ungreased cookie sheet. bake at 275* for 45 minutes -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt butter. remove from heat and add sugar, peanut butter, and graham crackers. mix all these ingredients together and then spread mixture in a greased 9 x 13 inch pan. melt chocolate chips in double boiler (i do it very carefully in the microwave) and pour on top; chill. cut into squares. (hint: do not wait until they are fully chilled to cut because the chocolate topping gets too hard and will crack.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine all ingredients except the last four. press into a greased 13 x 9 x 2 inch pan. bake at 350 degrees for 20 minutes. remove from oven and sprinkle with chocolate chips. let stand 5 minutes or until melted. spread evenly. combine powdered sugar, 1\/4 cup peanut butter and milk; beat well. put over chocolate chips. cut into 2 1\/2 x 3\/4 inch pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine dates, butter, and walnuts.well. mix in 2 cups powdered sugars.and mix well. melt together butterscotch chips and paraffin. form date and peanut butter together into balls -- dip in butterscotch chips and set on wax paper to set before storing in an airtight container -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix together the first four ingredients and 1\/4 cup of the rice cereal. shape into 1-inch balls. place remaining rice cereal in zip-top plastic bag and use a rolling pin to crush to fine. place balls in plastic bag and shake the cereal coating mix all over each. makes approximately 18 balls that should be stored in air tight container in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt butter in a microwave safe bowl. stir powdered sugar, graham cracker crumbs, and peanut butter into the butter. press into a 9\"x13\" pan. melt chocolate in the microwave for a minute. stir. you may need to microwave a few more seconds depending on your microwave. it needs to be melted and creamy. let it cool slightly. pour chocolate over the peanut butter mixture in the pan. refrigerate for at least an hour. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and sugars together until creamy. beat in eggs and peanut butter. stir in dry ingredients. shape into small balls. place on an ungreased pan allow room for spreading. press a fork criss-cross fashion onto cookie. bake 375° 10 minutes, just until starting to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in mixing bowl combine cream cheese and peanut butter with an electric mixer. add the marshmallow cream. fold in cool whip until blended. pour mixture into pie crust. place mini peatnut butter cups around pie as decoration. very important! pie must chill overnight. pie will set-up and is ready to eat. if pie is not chilled overnight it will stay runny."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"instructions: melt butter and peanut butter together. gradually add sugar stirring well. after all sugar is added roll into balls and chill. melt chocolate, dip each ball into chocolate and chill until firm. this makes alot of candy recipe can also be cut in half or fourths."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter, honey and milk together in a large bowl to form very thick mixture. roll mixture in small balls about the size of a walnut. roll the balls in either the crushed corn flakes, finely chopped nuts or powdered sugar. place on waxed paper. refrigerate for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a small mixing bowl, beat cream cheese, peanut butter and powdered sugar until well mixed. beat in graham cracker crumbs. shape into 1 1\/2 inch balls. place onto waxed paper lined baking sheets. in microwave, melt the chocolate chips and shortening. stir until smooth. spoon small amount over each candy. refrigerate at least 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cook the white sugar, karo syrup and salt just until the sugar is dissolved and the mixture is clear. do not boil. add the peanut butter and rice krispies and mix well. spread into a jelly roll pan. heat the stick of butter, brown sugar and the milk until the butter is melted. add 1 teaspoon vanilla and enough powdered sugar to make it spreadable. ice bars and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix powdered sugar, peanut butter, butter, and vanilla together and chill for one hour. melt chocolate chips and wax in double boiler. after filling has chilled, form into golf ball sized balls and drop into chocolate. remove with a fork or toothpick and place on wax paper. store in refrigerator. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"line 9 x 13 baking pan with foil. melt 1 1\/4 cups peanut butter and butter over low heat. pour over powdered sugar in a mixing bowl. stir together and press into prepared pan. melt together chocolate chips and 2 tsp peanut butter. spread over mixture in pan. let cool until chocolate is firm and cut into small squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 375°f. combine peanut butter, crisco, brown sugar, milk and vanilla. beat at medium till well blended. add egg; beat till blended. combine flour, salt and baking soda. add to creamed mixture at low speed till just blended. drop by tablespoons onto ungreased cookie sheet. flatten slightly with floured fork, in criss-cross fashion. bake for 7-8 minutes or till golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat over to 375 degrees. sift flour, sugar, baking powder and salt together. add graham cracker crumbs, peanut butter, shortening, milk and vanilla. beat mixture with electric mixer on low until moistened, then beat on medium for two minutes. add eggs and beat for two minutes. bake in a greased 9 x 13 pan for 30-35 minutes. do not remove from pan. frosting: mix all ingredients together. heat in a saucepan and bring to a boil. boil for 1 minute. cool slightly. with a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350. grease rectangle pan, 13 x 9 x 2 inches. mix granulated and brown sugar with egg, margarine or butter and peanut butter in a large bowl. stir in flour, oats, baking soda and salt. spread in pan. bake until golden brown, 17-22 minutes; cool. prepare peanut butter frosting combining 1 1\/2 cups confectioners sugar, 1\/4 cup peanut butter and 2-3 tbls. milk until smooth; reserve 1\/3 cup. to remaining frosting, stir in cocoa powder and additional 1-2 tbls. milk until smooth and spreading consistency. frost squares with cocoa frosting. drop peanut butter frosting by teaspoonfuls onto cocoa frosting swirling for marbled effect. cut into 16 squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in crock-pot little dipper or fondue pot. stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency. if desired, add chocolate sauce and stir well. continue heating until warmed through. serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc. my sweetie and i eat the first half of this plain, with toast and jam, then add only 1\/4 cup chocolate sauce to the remainder for our dessert. make this vegan by using margarine, soy milk, and vegan chocolate!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream sugar, peanut butter and vanilla. add milk, mix well. combine flour, baking powder and salt. add to creamed mix and beat well. place in greased loaf pan. bake at 350 degrees 45-50 minutes or until golden. cool 10 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in oil sauté garlic till aroma is released. add water, cubes, onion, chili and bring to a boil and simmer until onions are cooked and flavours blended about 20 minutes. strain the soup and puree the onions etc and returned back to the soup and add the peanut butter, stir till blended. make roux, fry flour in butter till light golden and add the milk and let it thicken and put that into the soup along with some paprika and cayenne. stir, bring to a boil and shut the stove off. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat the cream cheese and powdered sugar with mixer until smooth. add the peanut butter and milk, beat until smooth. fold in 8 ounces cool whip. place in prepared pie shell. freeze for 2+ hours. take it out of the freezer and cut and serve immediately, drizzle on a little hot chocolate. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat the cream cheese, sugar and vanilla together. add the peanut butter and mix well. fold in the dessert topping until completely blended. fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. note: good in a chocolate crust with chocolate chips sprinkled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and peanut butter; gradually add sugar, beating well at medium speed with electric mixer. add eggs, one at a time, beat well after each addition. combine four, baking powder and salt; add to creamed mixture alternately with milk, begininng and ending with flour. mix after each addition.stir in vanilla. pour batter into a greased and floured 13x9x2 inch pan. bake at 350f for 45 to 50 minutes ot until wooden pick inserted in center comes out clean. let cool completely on wire rack. frost your favorite chocolate frosting, sprinkle with peanuts. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 375 degrees. in a large bowl, combine sugar, brown sugar, butter,peanut butter,vanilla and egg. blend well. stir in flour. press dough evenly over bottom of 12 or 14 inch pizza pan or stone forming a rim along edge. bake for 10 minutes at 375 degrees. while still hot sprinkle with marshmallows and chips. continue to bake 5-8 minutes or until marshmallows are puffy and lightly browned. cool. cut into wedges. store in a tightly covered container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"pour peanut butter into a large microwavable bowl. add butter and microwave for about 3 minutes or just long enough to melt the mixture - do not let burn! when the butter melts to a liquid blend well with the peanut butter. slowly add the confectioners' sugar and blend well. microwave for a bit longer to loosen the mix up if necessary. pour mix into a baking pan (1 to 2 inches thick) lined with wax paper (opt.). put in the refridgerator for 1 to 2 hours or until a firm texture. sprinkle extra confectioners' sugar or chocolate on top if you like. cut into squares and serve. when storing separate layers with wax paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"grind powdered milk in food processor. (it mixes better as a fine powder.). add raisins and sunflower seeds. process until it looks like coarse pecan meal. combine peanut butter and honey. stir in raisin\/nut\/milk mixture. roll into tablespoon size balls. store in the refrigerator. makes 2 1\/2 cups of dough."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine peanut butter, sugar, crumbs, and butter together using a mixer until well-blended. form into 1 inch balls, or whatever size you prefer. chill until firm. once candy is firm, dip into melted chocolate. place on waxed paper and refrigerate to firm. once the chocolate is firm and dry, store in an airtight container in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream the butter for 2 minutes. add the sugars, cream for 2 more minutes. mix in the peanut butter and egg. mix together the dry ingredients - flour, baking soda, baking powder and salt. stir into the sugar butter mixture. wrap dough in plastic and refrigerate at least 3 hours. preheat oven to 375°f shape dough into 1 1\/4 inch balls. place about 3 inches apart on ungreased cookie sheet. flatten in crisscross pattern with a fork. bake until light brown, 9 to 10 minutes. cool on baking sheets for a minute; transfer to rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"put all the ingredients together but first the peanut butter, powder milk,honey,water. the order you put them in is very important. use a bowl or any recipient. them mix for 2 minutes. and you are ready to smooth that on a slice of bread , toasted or not as you prefer. to your health . please enjoy! remember you can use this as creamy icing on cakes, muffins,biscuits, bread, etc -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt and mix well; peanut butter chips, 1 cup condensed milk, 2 t. butter, stir in the nuts. spread in a waxed paper lined 8\u201D x \u201C8 inch pan. melt and mix well; chocolate chips, remaining milk, remaining butter, stir well, spread over peanut butter mixture. chill about 2 hours. turn fudge out on a cutting board. peel off wax paper and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven 375°f. cream butter with sugar and peanut butter. add vanilla and egg, beating until fluffy. stir in baking soda and salt. blend in flour, mix until a stiff dough forms. shape into walnut-size balls, place onto lightly greased cookie sheets, press with lightly floured fork, crisscross to flatten,. sprinkle with peanuts, if desired. bake in oven 10 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. roll mixture in small balls about the size of a walnut. roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. place on waxed paper and refrigerate for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375f. in large bowl cream together peanut butter, shortening, brown sugar, milk and vanilla. add egg. mix until well blended. combine flour, salt, and baking soda. add to peanut butter mixture at low speed. mix until blended. drop large spoonfuls about 2 inches apart onto un greased baking sheet. flaten slightly with a fork in a crisscross pattern. bake at 375f for 7 to 9 miniutes or until just beginning to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter, powdered sugar, coconut, and nuts together. drizzle in melted butter and mix well. form into 1\" balls and chill for at least one hour. melt chocolate chip and paraphin in a double boiler. roll balls in chocolate and put on wax paper. chill again to set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix all ingredients and form balls about 1 inch diameter. melt the chocolate wafers in a double-boiler and dip each peanut butter ball to coat evenly. cool in the fridge on waxed paper lined trays. keep refrigerated. raisins are a nice addition! you can also substitute other nuts for the walnuts if you prefer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375 degrees. cream shortening and peanut butter. add sugars. beat until fluffy. add egg, beat until smooth. sift flour and baking soda together; beat into the creamed mixture, mixing until thoroughly blended. add milk if dough is too stiff. shape dough by tablespoonfulls into balls, place on ungreased cookie sheet. press slightly with fork dipped in sugar (crisscross shape). bake for 10 to 12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large bowl mix together both sugars, peanut butter, shortening, butter, egg and maple extract using an electric mixer on medium speed until well blended. in a small bowl mix together flour with baking soda, baking powder and salt; add to the creamed mixture until well blended. add in peanuts and\/or mini chocolate chips (if using) mix to combine. cover tightly and refrigerate for a minimum of 2 hours or up to 24 hours. heat oven to 375°f. grease a large cookie sheet\/s. shape the dough into about 1-1\/4-inch balls. place about 3 inches apart on cookie sheet. flatten in a crisscross pattern with a fork dipped into sugar. bake about 8-10 minutes or until light golden brown. cool for about 5 minutes then remove to a wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine crust ingredients; press into a 9-in pie plate. bake at 375° for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla extract until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs, if desired. refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"whip cream (use less than a cup unwhipped to get a cup whipped). add vanilla as you whip the cream. in a separate bowl mix together peanut butter, cream cheese and sugar. fold whipped cream and peanut butter mixture together well. it should become a much lighter as you add in the cream. pour into graham cracker crust and chill for at least an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream shortening and butters with sugars; mix in egg thoroughly. blend flour, baking powder and salt and stir into creamed mixture. chill 1-2 hours. roll into balls the size of walnuts; crisscross with fork dipped in sugar. bake at 350f until brown (7-9 minutes for soft cookies or 10-12 minutes for crisp)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350. sift flour, sugar baking powder and salt into bowl. add peanut butter and egg. work with a fork until well combined. stir in milk. spoon into greased 5x9 loaf pan. bake at 350 for 50 minutes or until loaf shrinks from sides of the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine sugars, salt and milk in heavy saucepan. cook over medium heat to soft ball stage (240°f on candy thermometer). remove from heat and add marshmallows, peanut butter and vanilla. beat with electric mixer until thick and creamy and mixture loses its gloss. spread in buttered 8-inch square dish, and let cool. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat peanut butter, sugar, cream cheese, melted butter and vanilla in large bowl of mixmaster until smooth and creamy. beat cream until soft peaks form. fold whipped cream into peanut butter mixture. spoon into crust. refridgerate 6 hours. melt chocolate with coffee in double boiler over gently simmering water. spread on top of filling. refridgerate until firm. pie crust: combine cracker crumbs sugar, melted butter. mix well. line bottom and sides of pie dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and the milk until thoroughly mixed - 3 to 4 minutes. using a rubber spatula or wooden spoon, mix in the topping until incorporated. pour into prepared graham cracker crust. refrigerate about four hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"grease and flour sheet cake pan. preheat oven to 350 degrees. mix cake ingredients and pour in a pan. bake for 30 minutes. remove from oven and poke holes in cake with fork. put icing ingredients (except for peanut butter) in a heavy boiler while cake is baking. bring to rapid boil and cook for 1 minute on medium to high heat. remove from boiler and stir in peanut butter. pour icing over cake while hot. let cool for 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together the cream cheese and powdered sugar. add peanut butter and milk. fold in approximately 1\/2 of the cool whip. poor mixture into pie crust. top with remainder of cool whip. chill 4 hours. may top with chopped reese cups, grated chocolate or streaks of chocolate syrup if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt butter in a medium saucepan; remove from heat and add milk and vanilla. sift powdered sugar, cocoa, and salt together; gradually add to milk mixture, stirring until blended. stir in peanut butter. press mixture into a buttered 8-inch square pan. chill and cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"first, make the dry roasted peanuts into large crumbs by chopping with a large knife or just barely processing in food processor (if processed too long. they will become and smooth and gooey). in a medium mixing bowl, blend together flour, baking powder, salt, 1\/4 cup of peanut crumbs, and brown sugar. in separate measure, stir together remaining ingredients, then pour into the flour mix. stir just until blended. preheat oven 375 degrees. fill greased muffin tins 2\/3 full, then sprinkle each muffin with topping (remaining peanut crumbs and white sugar mixed). bake for 25 minutes or until muffin tops spring back when lightly touched."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in double boiler, melt chocolate chips. mix thoroughly first 4 ingredients. use dough attachment on mixer or by hand. spread mixture into 9x12 pan. place wax paper over top and roll flat with glass or rolling pin. spread melted chocolate over top. cool and cut into approximately 2\" or smaller pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350°f grease 13x9-inch pan. in large bowl, beat granulated and brown sugars, butter, 1\/3 cup peanut butter and the egg with electric mixer on medium speed. stir in flour, oats, baking soda and salt. spread in pan. bake 17 to 22 minutes or until golden brown. cool completely on wire rack, about 15 minutes. meanwhile, mix powdered sugar, crunchy peanut butter and milk until smooth and spreadable; reserve 1\/3 cup. stir cocoa and 1 tablespoon milk into remaining frosting until smooth. if necessary, stir in additional milk until spreadable. spread cooled bars with cocoa frosting. drop peanut butter frosting by teaspoonfuls onto cocoa frosting; swirl through frostings for marbled design."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"line a 13x9 inch pan with plastic wrap and set aside. in a medium saucepan, combinemilk, sugars, corn syrup, salt, and baking soda. bring to a boil over mid-high heat, stirring occasionally. insert candy thermometer and cook until it registers 236 (don't overcook). immediately remove saucepan from heat and stir in the butter, then peanut butter and vanilla. continue stirring until smooth. pour mixture into prepared pan. set aside and let fudge set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together butter and sugars. add vanilla, eggs, and peanut butter. combine flour and baking powder, stir into sugar mixture until well combined. nuts and chips could be added here. roll into balls, place on ungreased cookie sheet 2-3\" apart, and flatten somewhat by pressing with the tines of a fork. bake at 385f for 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"put first four ingredients in sauce pan and bring to boil. then add to rest of ingredients and mix well. pour into a well-greased and floured 13x9x2-in. pan. bake at 400 degrees for 20 minutes. frosting. bring first 3 ingredients to a boil. remove from heat. add remaining ingredients. stir until well blended then frost cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350°f. cream butter and sugars. add eggs one at a time. add peanut butter and vanilla until combined. stir salt and soda into flour. add flour mixture into butter mixture. finally, stir in oats, coconut and chocolate chips. spread evenly into greased sheet pan. i find it easiest to moisten my fingers and pat it down. bake 25 minutes. frosting: cream ingredients together and spread over cooled bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350°f spray cookie sheets with non-stick cooking spray. break up cookie dough into large bowl; let stand 10-15 minutes to soften. add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well. drop dough by teaspoon, two inches apart onto sheets. bake 10-13 minutes or until just set and golden at edges. transfer cookies to rack and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. grease a 9x13 pan. mix together brownie mix, eggs, oil and water. stir in chocolate chips. pour 1\/2 the batterinto pan. in a bowl beat peanut butter, butter and sugar until smooth. add flour, vanilla and eggs. beat till smooth. spread peanut butter mixture on top of brownie mixture in pan. spread remaining brownie batter on top and bake for 40-45 minutes. remove from oven cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix all ingredients (except chocolate) in a bowl (with hands like meat loaf). note: the more you mix it with your hands,the less messy it gets and comes off your hands easier. dump it in a 13x9-inch pan. pound it, pat it (spank) firmly in pan. melt chocolate in a double boiler. pour melted chocolate over mixture in 13x9-inch pan. bang pan flat on counter (it'll smooth out the chocolate). refrigerate approximately 40 minutes or until it starts to harden. then cut into approximately 8 rows and then across. i cut this into bite size pieces. (i use a pizza cutter. it really works well). put back in refrigerator for a few hours or overnight. best if kept refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in mixer cream butter and peanut butter until smooth. add sugars, egg, and vanilla mix well. add your flour a little at a time making sure each installment is fully incorperated before adding another. roll dough into 1-inch balls and place about 2-inches apart on baking sheet. using a fork press them flat making a criss-cross patern. bake at 375* for 10-12 minutes or until golden brown. remove from baking sheet immediately to cool(its easiest to use a spatula)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and add powdered sugar until blended. shape into balls and dip into melted chocolate. let the balls stand at room temperature until chocolate is set. keep in an air-tight container in refrigerator until ready to serve. may also store in freezer. to melt chocolate - use a double boiler until smooth or melt in microwave according to directions on bag. *the number of peanut butter balls will greatly depend on how large you make them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"butter a 9 x 13 inch pan. mix sugar, evaporated milk and butter in large saucepan. stir constantly over medium heat and bring to a full boil. stir 4 minutes. remove from heat. stir in peanut butter, vanilla and marshallow. spread in pan. cool completely and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine and cream butter, sugars, peanut butter, eggs and vanilla. sift flour, baking powder and salt, then add oatmeal or coconut and mix. add flour mixture to the creamed butter and mix until blended. spread in greased 14 x 18 inch pan. bake at 350 degrees 25-30 minutes. can be covered with glaze icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large pot melt the stick of butter over medium-low heat, take pot off of stove, add powdered sugar, peanut butter and cereal. using your hands, form the peanut butter mixture into balls (you may want to refrigerate after forming). melt chocolate chips, chocolate bar and paraffin wax in a double boiler. dip balls (i usually use a fork to dip them so the chocolate runs out through the tines) into chocolate and put on wax paper. let the balls harden in the refrigerator for at least an hour before serving. make sure to store them in a cool place."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375 degrees f. thoroughly cream butter, peanut butter, sugars, egg and vanilla. in a seperate bowl, sift together dry ingredients, blend into creamed mixture. shape in 1 inch balls, roll in granulated sugar. place two inches apart on ungreased cookie sheet. press fork tines in crisscross pattern across the top of the cookie to flatten it. bake at 375 f for 10 to 12 minutes. cool slightly, remove from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. this may be more or less than a cup depending upon how thin your peanut butter and honey are. optional ingredients can be kneaded in as well. shape into logs about 2-3 inches long and 1 inch in diameter. roll in powdered milk, confectioner's sugar or coconut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large mixing bowl, cream peanut butter, butter and sugars together. add eggs, one at a time, beating well after each addition. beat in vanilla. combine oats and baking soda and gradually add to the creamed mixture. stir in chocolate chips and m and m bits. drop by heaping tablespoonfuls 2-inches apart onto ungreased baking pans. bake at 350 for 12-14 minutes or until edges are browned. remove to wire racks to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine 1st four ingredients in a saucepan. bring to a boil. remove from heat. mix in remaining ingredients. pour into a lightly greased jelly roll pan. bake 350 degrees for 20-25 minutes. cool and frost. frosting:. place 1st three ingredients in a saucepan. bring to a boil. remove from heat. blend in powdered sugar and vanilla until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter, honey, and powdered milk together in a large bowl to form a very thick mixture. roll mixture in small balls about the size of a walnut. roll the balls in either crushed cornflakes, finely chopped nuts, or powdered sugar. place on waxed paper and refrigerate 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"add the sugar, milk and butter to a pot. bring to a boil, stirring frequently. i always use a thermometer, so boil to 234 to 235 degrees f (soft ball for those who don't). remove from heat, add peanut butter and vanilla. stir quickly and pour into 13x9 pan. let it cool before cutting or it may crystalize."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine flour, salt, sugar, and yeast in a large bowl. add oil and water. spread out on a large pizza pan building up the edges. let sit in a warm place for 15min. bake for 15 min at 375. spread a thin layer of peanut butter. drizzle with honey. top with cheese. bake for 10-15 min or until cheese is melted. you may use pitas (not pocket) instead of pizza dough, for individual pizzas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt the butter and peanut butter in a small sauce pan, remove from heat. mix peanut butter mixture with graham cracker crumbs and powdered sugar until completely blended. press evenly into the bottom of an ungreased 9x13 inch pan. in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with 4 tbsp of peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter, butter (softened), and powdered sugar together. add rice krispies then refrigerate dough for about an hour. roll into balls and put on cookie sheet then refrigerate again. melt chocolate chips and butter, remove from heat once melted. dip balls into chocolate with tongs. put on waxed paper and refrigerate to set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"butter a plate or pan and set aside. place the sugar, evaporated milk and margarine in a pan and cook over medium heat until mixture reaches the soft ball stage. (i use a candy thermometer, but you can also use the water test). be sure to stir mixture constantly while cooking. remove from heat and add peanut butter and vanilla. mix with electric mixer on high speed until candy begins to lose its glossy appearance. quickly pour into the buttered plate or pan. cool before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and sugars. mix in peanut butter, eggs and vanilla. in a separate bowl combine flour, oats, baking soda and salt. combine two mixtures together. press evenly into a 15x10x2 cookie sheet (jelly roll pan). bake at 350°f for 15-18 minutes (till golden brown). mix the frosting ingredients together. spread the frosting over the warm bars. occasionally the frosting will be a little hard to spread. when this happens, i add either milk, or i microwave the frosting for 10-20 seconds and it is a lot easier to work with."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix peanut butter and soft butter until well mixed. add rice krispies and mix well. add powdered sugar; mix well. (i found it easier to mix with my hands). mold into melon ball-sized balls. put in refrigerator until cold. melt chocolate as per instructions on package. i use coating chocolate bar squares that comes in the one pound or two pound packages and melt in microwave. i usually double the recipe. you can use a bag of chocloate chips and 1\/2 bar paraffin, if desired, and cook in double boiler or microwave. i have fixed both ways and perfer the chocolate squares. dip balls into chocolate and drain on waxed paper. i store my in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt peanut butter in microwave for approximately 2-3 minutes. (times will vary so watch carefully). spread in the bottom of the graham cracker crust and a bit up the sides. cool. make pudding according to pkg. directions. spread over p.b. layer. top with cool whip. keep refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream peanut butter and butter. add sugars; mix well. add egg and vanilla; mix well. combine flour, baking powder and salt. add to first mixture; mix well. form into balls. place on ungreased cookie sheet and flatten with a fork. bake at 375 degrees f. for about 10 minutes. remove from sheet and let cool on waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter, peanut butter, and sugars. add vanilla and eggs. mix. add remaining ingredients and mix until you reach cookie dough consistency. press dough into a large, lightly-greased jelly roll pan. bake at 350f for approx 10 minutes or until lightly brown and firm. beat 1 cup of peanut butter and smooth over hot cake. cool completely. to make frosting: beat first 4 ingredients together until smooth. alternately add evaporated milk and powered sugar until you reach your desired consistency and taste. you might find that you do not use all the milk or powdered sugar called for. frosting should be fairly thick. frost cooled cake with chocolate frosting. cut into squares and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"sift flour, soda, and salt together. cream brown sugar and peanut butter. add well beaten egg and stir in flavoring. add flour mixture alternatively with buttermilk and blend well. bake in a greased loaf pan at 350 for 50 minutes. cool to lukewarm before slicing. note: when i made this, i halved the recipe and it baked in 30 minutes. i also omitted the sifting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375 degrees f. in a medium bowl, cream together the brown sugar, sugar and butter. stir in the peanut butter, then the egg and vanilla. sift together the flour, baking soda and salt, stir into the peanut butter mixture. shape into 1 inch balls and press them into the cups of mini muffin pan. bake for 12 minutes in the preheated oven. as soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie, be sure to leave the cup a little indented. it is important that you let the cookies to cool completely before removing from their pans or they may break apart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together butter, peanut butter, sugar, brown sugar, egg and vanilla. add flour and baking soda. mix well. roll into balls. place one ball in each cup of a greased mini-muffin pan. bake at 350 for 8-10 minutes. while baking, unwrap peanut butter cups. after cookies come out of the oven, place 1 peanut butter cup in each cookie. let them cool completely. using a butter knife, carefully remove cookies from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix together peanut butter (creamy or crunchy both work), honey and powdered milk. roll into small balls and then roll them in the powdered sugar. place on a platter and serve. (i like to chill mine in the fridge for at least one hour to firm them up a bit)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cake:preheat the oven to 350 degrees f. in a large bowl, mix the flour, baking soda, sugar, and salt; set aside. in a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). pour over the dry ingredients and mix well. add the eggs, vanilla, and buttermilk. mix well. pour the batter into a greased and floured 15x11x1-inch pan. bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. icing:combine the evaporated milk, sugar, and margarine in a saucepan. bring to a boil and cook for 2 minutes. remove from the heat and add the peanut butter and marshmallows, stirring until melted. stir in the vanilla. pour the icing over the warm cake and spread to cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"*mix in a heavy pan the first four ingredients. boil, stirring frequently until mixture forms a soft ball in cold water. remove from heat and add peanut butter and vanilla. beat until creamy and pour into a buttered size 9 x 9 pan. cool. *for chocolate fudge: add one heaping teaspoon of cocoa to the top four ingredients before cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a bowl stir together peanut butter and butter. gradually add powdered sugar, stirring until well combined. shape mixture into 1 inch balls and place on waxed paper. let stand 20 minutes or until dry. in a saucepan cook and stir candy coating over low heat until melted and smooth. cool slightly. dip balls, one at a time into coating. allow excess coating to drip off. place balls on waxed paper; let stand until firm. store tightly covered in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"blend jif and butter; stir in powdered sugar. add cereal; mix well, crushing cereal slightly. shape into three 7 x 1 1\/4 inch logs. cover with peanuts. wrap in waxed paper or clear plastic wrap; chill until firm. to serve, carefully cut into 1\/2 inch thick slices. makes 1 pound of candy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large bowl beat peanut butter and butter w\/electric mixer on medium for 30 seconds. add sugars, sods, and 1\/4 tsp salt. beat until combines. beat in egg and vanilla until combined. beat in as much of the flour as you can. stir in any remaining flour. cover and chill dough about 1 hour or until easy to handle. preheat oven to 375. shape dough into 1 inch balls. place balls 2 inches apart on ungreased cookie sheet. flatten balls by making crisscross marks w\/a fork, dipping fork in suarg before flattening. bake in preheated oven for 8 minutes or until edges are lighly browned. transfer cookies to wire racks and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. crust: in microwave-safe bowl melt peanut butter and butter. add to crumbs and mix until well combined. pat into a 9-inch pie plate. bake for 10 minutes, or until golden. cool completely. filling: stir together cream cheese, peanut butter, splenda, and vanilla until well mixed. fold in thawed whipped topping. pour into prepared pie crust and carefully smooth to edges. sprinkle chopped peanuts or cookie crumbs on top for garnish. cover tightly and chill overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine butter, soda, and peanut butter. mix well. add granulated sugar, then brown sugar and mix well. add beaten eggs, mixing well. add flour and blend. take 1 tsp of dough and roll in a ball. drop. balls on buttered baking sheets (never did that either, i have. non-stick). press cookies lightly with fork to flatten. if dough. sticks to fork, dip fork into a little flour (or sugar). bake at 325 degrees for 15-20 minutes. (that depends on how hot your oven is--and mine is hot--oh, not surprising!) enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine first 4 ingredients ina large bowl. mix at meduim speed 1 to 2 minutes. press half of cake mix mixture into bottom of a greased 13 x 9 baking pan. bake at 350 for 10 minutes. remove from oven: sprinkle with chocolate chips , and drizzle with condensed milk. sprinkle with remaining cake mixture. bake for 30 more minutes. cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 325°; lightly grease two baking sheets. in a bowl, cream together the butter, sugars, corn syrup, baking soda, salt, and vanilla. add in eggs one at a time, beating well after each addition. add in peanut butter, beating until mixture is light and fluffy. stir in the flour. drop the dough by the tablespoonful onto baking sheets. bake for 15 minutes, until they are light golden brown around the edges; don\u2019t overbake or they will be crisp, not soft. remove from oven and transfer to a rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350. in a large bowl, using a mixer, whip peanut butter and shortening until well blended. add granulated and brown sugar and mix. add egg and vamilla. shift flour, salt and baking soda into peanut butter batter. drop by teaspoonfull onto greased cookie sheet or parchment paper on cookie sheet. leaving 2 inches between cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preparation. combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. add the condensed milk, and beat until combined. stir in the whipped topping. divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). cut into wedges, and drizzle with chocolate syrup. note: this pie frozen--its texture is more like that of an ice-cream pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt 4 ounces of the white chocolate in a double boiler over barely simmering water. in mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth. refrigerate until firm enough to roll with your hands into balls. melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat. place on racks to firm. for praline:. place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour. mix in peanuts and pour onto a greased rimmed cookie sheet. let harden and cool, then chop in food processor until quite fine but not powdered. preparation and cook times are a guess."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"whip the butter and peanut butter until light and fluffy. add the sugar and vanilla, whip until combined. add the eggs one at a time, beating for 3 minutes after each egg. (this is important for it to be fluffy!) scrape the bowl between each egg. nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.) add the 1\/2 cup of choc chips, let melt and whisk together until smooth. pour the ganache into the bottom of your cooled pie crust. top with the pb mixture, refrigerate. let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":".beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy. gently fold in half the beaten cream, then fold in remaining cream until blended. spread filling in crust and smooth top. for topping, combine the chocolate chips and coffee in a microwave-proof bowl. cover with plastic wrap and microwave on high for 1 1\/2 to 2 minutes (depending on your individual microwave). stir until smooth. cool chocolate slightly and pour over filling. refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. sprinkle with chopped peanuts, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"blend peanut butter, butter and powdered sugar. add cereal; mix well. shape into balls by the teaspoonsfuls. set balls on wax paper; freeze for several hours to overnight. melt chocolate in a double booiler over medium-low heat; stir until smooth. dip balls into metled chocolate; return to wax paper until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a mixing bowl, cream butter and sugars. add peanut butter, egg, and vanilla and beat until smooth. combine the flour, baking soda, and baking powder. add to creamed mixture and mix well. for easier shaping, chill the dough for 1 hour. shape dough into 1\" balls and place 2 inches apart on ungreased baking sheets. flatten each ball by crisscrossing the tines of a fork dipped in sugar. bake at 375 for 10 to 12 minutes or until bottoms are lightly browned and cookies are set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix first four ingredients with hands to an even consistency (the key here is 'with hands' so as not to crush all the krispies). roll into about 1\/2\" diameter balls. melt cooking paraffin and chocolate chips in double boiler. keep on low heat so it stays melted for easier rolling. roll balls into warm chocolate sauce. let set up on a cookie sheet in the refrigerator before storing in airtight container or ziplock bag. keeps well in the refrigerator for a month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375 degrees f. mix and sift flour, baking soda, baking powder and salt. set aside. cream sugar with shortening and peanut butter. beat in eggs, one at a time. gradually add milk and vanilla. slowly add in the flour mixture. thoroughly mix together. drop by spoonfuls onto greased baking sheet. using a wet fork, make a criss cross pattern on top to slightly flatten cookies. bake in a preheated 375 degree f oven for 12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"whip cream cheese until fluffy. beat in the sugar and the peanut butter. slowly beat in the milk. pour the mixture into the pie crust and top with the whipped topping or whipped cream, then sprinkle the chopped peanuts over. refrigerate until firm, then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. add brown sugar; beat until combined, scraping down bowl as needed. add eggs and vanilla, and beat until incorporated. in a small bowl, whisk together flour, baking powder, and salt. with mixer on low speed, gradually beat in flour mixture in two batches. place in fridge for 30-60min to make dough a little easier to work with. scoop off dough by the tablespoon; roll into balls. place granulated sugar on a plate; roll balls in sugar, coating completely. place 2 inches apart on a nonstick insulated baking sheet. bake until cookies are golden brown, about 13 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat your over to 375. mix peanut butter and butter together in a large bowl ( i use a wooden spoon) till butters are creamy and look light brown. add in both sugars and mix well. add in vanilla, eggs (already mixed in another bowl), baking soda, baking powder, and salt. then mix together with other ingredients till creamy again. last add in the flour slowly. i mix the flour in one cup at a time so it is well mixed. on an ungreased non-stick cookie sheet, drop 1 inch rounded balls. do not flatten or decide to not roll the balls. it changes the cookies. bake for 6 mins if you want soft cookies and 8-9 mins for firmer cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together the butter, peanut butter and sugars. then beat in the eggs. in a separate bowl, sift together the flour, baking soda, salt and baking powder. stir that into the batter. mix well and then refrigerate for an hour or so. roll into 1-inch balls and place on a baking sheet. flatten each ball with a fork - classic peanut butter cookie pattern. add carob or organic chocolate chips on top before baking if you like that extra something -- bake at 375ºf for about 10-11 minutes or so. cool on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine the first 5 ingredients in a slow cooker. melt together the final 3 ingredients, and pour over oatmeal in cooker, and mix well. cover and cook on low for 1 1\/2 hours stirring every 20 minutes. sprad onto cookie sheet, and when completely cooled break into chunks, and store in an airtight container, or serve when cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter, peanut butter and sugar together until smooth. beat in the egg. stir in flour to make a stiff cookie dough. shape into balls, the size of large marbles. place on lightly greased cookie sheets. press with cookie stamp or pointed side of meat mallet or any other object that will transfer a design on to each cookie. or, press with fork in a criss-cross design. bake at 350 degrees for 8-10 minute or until just lightly browned and set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix flour, baking soda and set aside. put butter, peanut butter, sugar and egg in a large mixing bowl. mix until smooth and creamy. add the flour mixture and beat until blended. cut into different shapes with cutters. bake for 15 minutes on 190 degrees celcius."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine cookie crumbs, sugar and melted butter. press into a 9 inch pie pan. bake at 375 degrees for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. . garnish with chocolate or cookie crumbs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and peanut butter. add 1\/2 cup brown sugar gradually, beating until fluffy. add 1 cup flour half at a time, beating until well mixed. press into a greased 9x9 pan. bake at 350°f for 10 minutes or until lightly browned. beat eggs, vanilla, and 1 cup brown sugar until creamy. add flour and baking powder, beat until well blended. stir in coconut and chocolate chips. spread over hot crust, return to oven and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a saucepan, cook pudding mixes and milk over medium heat until thickened and bubbly. remove from the heat and cool slightly. meanwhile, in a bowl, cut peanut butter into confectioners' sugar until mixture is crumbly. ( add additional confectioners' sugar, if necessary). set aside 2 tablespoons of crumbs. sprinkle remaining mixture into pastry shell. pour pudding over crumbs. chill until set. top with whipped cream. sprinkle with reserved crumbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large mixing bowl, cream peanut butter, butter and sugars. add eggs, one at a time, beating well after each addition. beat in vanilla. combine oats and baking soda. gradually add to creamed mixture. stir in chips and m and m's. drop by heaping tablespoonfuls, 2 inches apart onto ungreased baking sheets. bake at 350 degrees, for 12-14 minutes or until edges are browned. remove to wire racks, to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine 1 1\/2 cups sugar, 6 tablespoons margarine and 1\/3 cup evaporated milk in a medium pot. bring to full rolling boil, stirring constantly. reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching. remove from heat and stir in chocolate pieces until melted. add 1 cup (1\/2 jar) marshmallow creme and 1\/2 teaspoon vanilla. beat until well blended. pour into greased 13 x 9 pan. repeat with remaining ingredients substituting peanut butter and spread over chocolate. then, cool at room temperature and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a heavy saucepan, bring sugar and milk to a boil. boil for 3 minutes. add peanut butter and marshmallow creme. mix well. quickly pour into an 8 inch or 9 inch square dish, lined with foil. chill until set.lift fudge out of dish with foil. cut into squares. makes 3-4 dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large bowl, cream together the peanut butter and sugar. add the vanilla and salt and mix well. now add half the milk and half the flour, and all of the baking powder. mix very well. add the remaining milk and flour, and mix again until the batter is nice and smooth. turn the mixture into a well oiled 9 by 5-inch loaf pan. bake at 350° for about an hour. remove from the oven, and allow to cool for about 10 minutes before removing from the pan. cool completely before wrapping and storing. these loaves freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat softened butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. stir in chunky peanut butter until blended. combine flour and salt; gradually add to peanut butter mixture, beating until well blended. roll dough into 60 (1-inch) balls; place 1 inch apart on parchment paper-lined baking sheets. bake at 350° for 12 to 15 minutes. cool on baking sheets on wire racks 5 minutes. roll warm cookies in powdered sugar. dust with white edible glitter, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"grease 8 x 4 in loaf tin and line with greaseproof paper. heat oven to 180 c. sift flour and baking powder into bowl. mix in peanut butter till mixture is crumbly. stir in sugar and milk, beat thoroughly. turn mixture into prepared tin. bake for one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix together in a large bowl granola\/rice crispy cereal, brown sugar, skim milk powder, and raisins (if desired). mix till it makes a white mix. add peanut butter. mix all ingredients till blended well. make into small balls. roll in coconut shavings or chopped nuts, or leave plain. refrigerate 1-2 hours till firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375°f. cream together butter and the sugars until the mixture is light and fluffy. add the eggs, one at a time, mixing well after each addition. sift together the flour, salt and baking soda. add to the butter mixture, a small amount at a time,. stir in the peanut butter and vanilla; mix well. drop teaspoonfuls of batter 2-inches apart on a greased baking sheet. bake for 10 minutes or until cookies are done,."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat the oven to 350°f line 2 baking sheets with parchment paper. in a large mixing bowl, cream the butter with the sugar. beat in the peanut butter, egg and vanilla. sift together the flour and baking soda. add to the cookie dough and mix well. roll the dough into golf ball-sized balls. place them about 2-inches apart on the prepared baking sheets. place another sheet of parchment paper on top and press lightly to flatten the cookies. remove the top sheet of parchment paper. bake the cookies for 10-15 minutes, or until the edges begin to brown. carefully remove and let cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"1. in a large bowl, mix all ingredients by hand, with the exception of the chocolate chips. 2. roll into bitesize balls note: if mix is too runny or soft, add more rice krispies, if its too crumbly, add more peanut butter. 3. melt chocolate over double boiler or in saucepan over low heat. adding wax till the chocolate looks shiny, (this helps it harden as a coating so might be optional, i have never tried it with it). 4. dip balls in chocolate, roll them around and take them out and place them on wax paper until the chocolate coating hardens. 5. store in an airtight container in the fridge or in the freezer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. cream together peanut butter, butter and shortening. add, in order: flour, sugar, brown sugar, egg, baking soda, baking powder and salt. place tablespoon-sized amounts onto ungreased cookie sheets and press a criss-cross pattern into the cookies with a fork. bake for 10 to 12 minutes. as soon as you take them out of the oven, sprinkle with sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. in a saucepan, bring to a boil the 1\/2 c oil, 1\/2 c peanut butter, and 1 1\/2 sticks of oleo. remove from heat and add the flour, sugar, and soda, mix well and add the eggs, vanilla, and sour milk. (to make sour milk, add 1 tsp vinegar to the milk and let stand for five minutes). pour batter into an 11x15 pan, and bake at 350 degrees for 20 minutes. for frosting: in a saucepan, boil evaporated milk, sugar, and oleo for two minutes and remove from heat. add peanut butter, mini-marshmallows, and vanilla. stir until combined and marshmallows have melted. spread over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"stir peanut butter and honey together in a large bowl. (by hand!). gradually add powdered milk. roll into balls slightly smaller than a walnut. if the mixture is way too sticky to roll, add a little more powdered milk. place on a plate in a single layer and refrigerate for at least 2 hours. cover with plastic wrap or transfer to an airtight container if you're going to store these for more than a day or so."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix together peanut butter, butter and icing sugar. roll in balls. make an icing sugar dip. just a little runny, but thick enough to cover the balls. . dip in icing sugar. roll n nuts. can be made by rolling dough around a cherry, and forming into a ball, dipping in icing, then rolling in coconut. simply delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a very large mixing bowl, cream the peanut butter, shortening, and brown sugar until light and fluffy. beat in the eggs, milk, and vanilla. combine the remaining ingredients and gradually add to the creamed mixture and mix well. roll into 1 1\/2 inch balls. place 3 inches apart on ungreased baking sheets. flatten with a fork, forming a crisscross pattern. bake at 350 for 10 to 12 minutes or until lightly browned. remove cookies to wire racks to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cake:. mix all dry ingredients together in a bowl. in a sauce pan, combine water, butter, and peanut butter. bring to a boil then pour over dry ingredients, mix together. add buttermilk, eggs, and vanilla. pour into a greased sheet cake pan. bake for 20 minutes at 350. icing:. combine butter, peanut butter, and water in a sauce pan and bring to a boil. stirring mixture, boil for three minutes. add powdered sugar and vanilla. spread icing on cake while warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine and cream butter, sugars, peanut butter, eggs and vanilla. sift flour, baking powder and salt, then add oatmeal or coconut and mix. add flour mixture to the creamed butter and mix until blended. spread in greased 14 x 18 inch pan. bake at 350 degrees 25-30 minutes. can be covered with glaze icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat cream cheese and 1\/2 cup peanut butter until well blended. add milk and pudding mix; beat 2 minutes. whisk in 1 cup cool whip. spoon into crust. refrigerate until ready to use. microwave remaining cool whip and chocolate in microwaveable bowl on high 1.5 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. cool completely. spread chocolate mixture over pudding layer in crust. microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir. drizzle over pie. refrigerate 4 hours or until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"soften butter to room temperature on counter. not in microwave. scrape bowl often and well. cream butter, sugars, and peanut butter until fluffy with paddle in large mixer. no chunks of butter. add eggs. continue to paddle until smooth and fluffy. combine dry ingredients and mix until moistened throughout. scrape bottom of bowl to ensure well-mixed. portion approximately 4 oz of dough in a ball. place on cookie sheet (non-stick\/sprayed) and flatten to about 1\/2\" thick. bake 14 minutes at 300 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"whisk together pudding mix and cold milk in bowl until creamy. add 1\/2 cup whipped whipping cream and peanut butter. whisk until completely blended. pour into baked pie shell, cover with generous layer of cool whip. put in freezer for 1 hour until set. remove from freezer. cover, chill 2 hours, serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 375 degrees. have an ungreased rimmed baking sheet at hand. combine butter, peanut butter and honey in a microwave-safe bowl. microwave on high for 1 minute, then stir. mixture should be smooth and thick; if needed, microwave on high for another minute. add brown sugar, vanilla and salt, stirring until smooth, then add oats and mix until evenly coated. spread mixture evenly on baking sheet and bake for 10-15 minutes, or just until browned and crisp. let cool on baking sheet, then break it up into bite-sized pieces. store in an airtight container. granola may be stored at room temperature for up to 2 weeks or it can be refrigerated for up to 1 month but it won't last that long!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt butter and while hot, stir in peanut butter, mix well and add vanilla, powdered sugar and rice krispies. continue mixing together using hands until well mixed. while still using your hands, roll into balls, one tablespoon at a time. set aside. shred paraffin wax on a box grater. combine paraffin wax and chocolate in a double boiler and heat till melted and combined. dip peanutbutter balls into melted chocolate and paraffin mix using a toothpick. cool on waxed paper. (if there is leftover chocolate, toss a handful of almonds in, stir and poor onto wax paper to make almond bark)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"-in med sauce pan combine sugar, milk and butter. -bring to a boil stirring constantly. -continue to boil and stir for 5 minute. -remove from heat. -stir in marshmallow creme and peanut butter, stir until smooth. -pour into greased 8x8 pan and refrigerate about 1 hour or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a medium bowl, whip peanut butter and margarine together until creamy. stir in 1\/2 cup icing sugar and 1 tablespoons milk, until combined. stir in other 1\/2 cup icing sugar and 1 tablespoons milk. if icing seems too thick add in one more tablespoons milk. cover bowl and let rest in fridge 1\/2 hour until firm, spread on baked good(s) store unused icing in an air tight container for up to 3 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix all ingredients except choclate chip, together. roll into balls using about 1 heaping tablespoon of mixture. melt chocolate chip in a double boiler over low heat ( i often add a little parafin wax to the chocolate ). dip each ball into the chocolate covering completely. place on waxed paper. chill for several hours. prep time includes chilling time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350°. cream together the butter and sugars. add the eggs and beat. add the peanut butter and beat again. sift together the flour, baking soda and salt and add to mixture. mix until well blended, being careful not to overmix! roll into balls about the size of a walnut and place on cookie sheet about 1½ inches apart. take a heavy glass or pint jar and dip the bottom of it in a small amount of sugar and lightly mash down each ball. if desired, take a fork and press down a little bit more to make a criss-cross design on top. bake 12-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream the butter for 2 minutes. add the sugars, cream for 2 more minutes. mix in the peanut butter and egg. mix together the dry ingredients - flour, baking soda, baking powder and salt. stir into the sugar butter mixture. 2 wrap dough in plastic and refrigerate at least 3 hours. 3 preheat oven to 375°f shape dough into 1 1\/4 inch balls. place about 3 inches apart on ungreased cookie sheet. flatten in crisscross pattern with a fork. bake until light brown, 9 to 10 minutes. cool on baking sheets for a minute; transfer to rack to cool completely. makes about 2 dozen cookies. for chewier cookies, bake at 300°f for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"sift dry ingredients together in a bowl. process peanut butter, egg yolk, milk, vanilla and butter together in a blender. add milk mixture to dry ingredients and beat until well blended. pour a scant 1\/2 cup of batter onto the heated waffle mold. for low-fat, low -cholesterol waffles: use skim milk. leave out egg yolks. use liquid vegetable oils, like canola, corn or sunflower, instead of butter. for higher-fiber waffles: sub 1\/2-cup or more whole wheat flour. sub 1\/4-cup wheat or oat bran. for sugarless waffles: sub 1 tablespoon of thawed all-natural white grape or apple juice, from concentrate for each teaspoon of sugar. if adding more than 1 tablespoon of juice from concentrate, add a little less milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large bowl, cream butter, sugar and peanut butter,. add egg incorpotating the ingrediantes well. slowly add flour and corn startch. mix everthing well; but don`t over mix, you dont want hard cookies. roll the dough, cut 11\/2 inch pieces, then roll on your hands to form a ball, place in a lined baking tray with parchument paper.heat the oven to 350 celcius, bake 8-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"grease and 8x8 inch pan. in a saucepan over medium heat, combine the brown sugar, butter and milk. cook until the mixture reaches the softball stage. 234-240 degrees f, 112-115 degrees c (resembles frothy bubbles). combine the cornstarch and water, add to the saucepan and mix well. remove from heat and beat for 2 minutes. (it will lose it's gloss as it gets close to being ready for next step). stir in the vanilla and peanut butter until well blended. spread evenly into prepared pan. let cool then cut into squares. (it will look a couple of shades paler)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in 2 1\/2 quart saucepan combine sugar, butter and evaporated milk. bring to a full boil over medium heat stirring constantly to prevent scorching. continue boiling over medium heat for 5 minutes. remove from heat, add peanut butter and marshmallow creme stirring until melted. add vanilla and nuts. beat until well blended. spread into buttered 13 x 9 inch pan. cool to room temperature then refrigerate until firm. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cake: combine peanut butter, margarine, and water in a saucepan. bring to boil and remove from heat. add eggs and buttermilk, stir in flour, sugar, baking soda, and salt. pour into a greased 11x 18 cookie sheet. bake at 350* for 30 minutes. frosting: combine margarine, peanut butter, and buttermilk in a saucepan. bring to a boil and remove from heat. add vanilla and sugar. frost cake while still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"chocolate crunch crust: in heavy saucepan over low heat, melt butter and chocolate chips. remove from heat; gently stir in rice cereal until completely coated. press on bottom and up side to rim of buttered 9-inch pie plate. chill 30 minutes. filling: in large mixing bowl, beat cream cheese until fluffy. gradually beat in eagle brand and peanut butter until smooth. stir in lemon juice and vanilla. fold in whipped cream. spread mixture in crust. drizzle topping over pie. refrigerate 4-5 hours or until firm. refrigerate any leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350. line a cookie pan with non-stick foil. cover bottom of pan with an even layer of pretzels. melt butter in saucepan over medium high heat. add brown sugar and cook stirring constantly until foamy (about 3 minutes). pour toffee over pretzels and spread evenly. bake for 10 minutes. remove from oven, turn off oven. while toffee is still hot, sprinkle with peanut butter chips, allow to soften and melt, spread evenly. sprinkle with chocolate chips, place in warm oven for about a minute until chips have softened, swirl on top. allow to cool. break into pieces and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"melt peanut butter and butter together in saucepan on stovetop. stir together cereal and sugar. pour peanut butter mixture over cereal mixture. mix together with large spoon.( you will probably have to use your hands at some point and the mixture will be quite hot). form the dough into 1 inch balls and refrigerate or freeze. ( i usually freeze mine as it makes the dipping easier.). melt the chocolate one bag at a time, in a large microwave safe bowl, watching carefully that it doesn't burn. dip the frozen balls in the chocolate to coat them. let cool on wax paper until hard. ( i usually just dip what i need at the time and leave the others in the freezer for dipping later.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"1. mix softened peanut butter, cream cheese, and butter. blend intil throughly mixed. 2. add confectioners sugar and milk and blend until throughly mixed. 3. fold in thawed whipped topping. 4. pour mixture into chocolate crust and sprinkle with peanut beuuter chips and chocolate curls. 5. freeze for at leat 4 hours. 6. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350. combine flour,baking powder,and cardamom. separate bowl beat pb,butter,eggs,and banana,beat in liquer. blend in dry ingredients and stir in peanuts. drop by teaspoon full bake 5 to 8 minutes. also if you like add peanut butter and chocolate chips to sweeten this cookie which you notice contains no added sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter, sugars, eggs, vanilla, and 3\/4 cup of peanut butter. add remaining ingredients (except remaining peanut butter and chocolate frosting). spread dough on a cookie sheet. bake at 350 degrees for 10-12 minutes (do not overcook). whip 1 cup of peanut butter (i like to add a few tablespoons of powdered sugar) and spread on the crust. frost with chocolate frosting (i like to make my own chocolate fudge icing, but she always just uses chocolate frosting from the store)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. cream first six ingredients until fluffy. sift dry ingredients together. gradually stir dry ingredients into creamed mixture. stir in chopped peanut butter cups. drop by heaping spoonful onto ungreased cookie sheet. bake 12 to 15 minutes or until lightly browned. remove from cookie sheet and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix all ingredients together and form into small balls. chill for an hour or so. melt 12 oz. chocolate chips and 1\/3 block paraffin together, and dip peanut butter balls into the chocolate\/paraffin mixture. place on waxed paper until chocolate coating is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together butter, peanut butter and sugars. beat in eggs. in a separate bowl, mix together flour, baking powder, baking soda, and salt. add into batter. put batter in refrigerator for 1 hour. (important!). roll into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a criss-cross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown. do not over-bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"if using whipping cream, whip cream with 1\/4 cup sugar. mix cream cheese, peanut butter, powdered sugar, and vanilla together until well blended. fold in either cool whip or whipped cream (which ever you are using). spoon mixture into pie crust. chill for several hours in the refrigerator, or if you want it to be more like a frozen treat chill in the freezer several hours before serving. (my family likes peanut butter pie very cold, so i freeze in the freezer for several hours, very good this way!). note: i leave just enough of the cool whip or whipped cream to be able to spread a thin layer on the top of the pie and garnish the top with reese's pieces and drizzle chocolate syrup over top; makes a pretty presentation!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees f. grease and flour a 8x8 inch pan. sift together the flour, baking powder and salt. set aside. in a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. beat in the eggs one at a time, then stir in vanilla. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pan. bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool in pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"grind butterfinger bars, peanut butter cups with sugar using food processor. cream peanut butter, sweetened condensed milk, vanilla, add sugar and cream together. grind flour with peanuts to make peanut flour and add to creaming mixture. combine all ingredients and bake at 350 for 7 to 10 minutes until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"add brown sugar peanut butter and shortening after mixed well add eggs and vanilla mix well. then add flour, baking powder ,salt, shortening and milk. preheat oven to 350. grease and flour 9x13 pan. bake 1\/2 hr or till sides come away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix rice krispies, sugar, peanut butter and butter thoroughly, and roll into small balls. place balls on bread pan covered with wax paper and put in the freezer until firm. melt chocolate or candy coats in a double boiler on low heat. dip balls in candy melts and place on a bread sheet covered with wax paper. set back in the freezer until they harden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large bowl, beat the cream cheese, peanut butter, and confectioners' sugar until smooth. fold in whipped topping. spread into crust. sprinkle with chocolate chips. refrigerate for at least 2 hours before serving. to make a homemade chocolate crumb crust: combine chocolate wafers, sugar, and melted butter and blend well. press onto the bottom and up the sides of an ungreased 9 inch pie plate. chill 30 minutes before filling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a large stockpot, heat the vegetable oil over medium heat and sauté the onion and garlic until translucent. add the stock and peanut butter and stir. once the peanut butter has been incorporated, stir in the sweet potatoes, crushed tomatoes and their liquid, cayenne pepper, coriander, cumin, salt, and pepper and simmer for 45 minutes. garnish with your choice of sour cream or yogurt, parsley and chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350 degrees. combine the first four ingredients in a saucepan and bring to a boil. remove from heat and mix in remaining ingredients. pour into a lightly greased jelly roll pan and bake at 350 for 20-25 minutes. meanwhile, make peanut butter icing by bringing first three ingredients to a boil in a saucepan. remove from heat and blend in enough powdered sugar and vanilla to make icing smooth and creamy but not incredibly thick. frost the cake after it has cooled, or if you prefer you can place dollops of icing all over the warm cake and allow it to melt all over the surface."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"pre- heat oven to 375°. cream butter\/crisco with brown sugar until light and fluffy. add peanut butter, egg, milk and vanilla and mix well. add flour mixed with baking soda. stir in chocolate chips and mini m and m's. drop by teaspoonfuls on baking sheet sprayed with pam. bake for 8 minutes. they should be light brown on the edges and soft in the middle. allow to cool for a couple of minutes before removing from pans. remove to cooling racks and cool completely. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine the condensed milk, peanut butter, cream, and butter in a pot over medium heat. stir until well blended. add salt and stir. taste and adjust the salt. let the sauce come to a gentle simmer and remove from the heat. cool a little so you don't burn your tongue or melt your ice cream before using. store in the fridge for up to a week. to heat microwave for 10 seconds at a time until ready."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream together peanut butter and shortening. blend in eggs and milk. stir together dry ingredients and add to peanut butter mixture, beating until smooth. pour batter into preheated waffle maker, and bake per waffle maker instructions! makes 4-6 servings. wonderful, too, as dessert waffles with ice cream and chocolate sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine butter, sugar and evaporated milk in heavy pot. bring to a full rolling boil, stirring constantly. continue boiling 5 minutes, stirring constantly. remove from heat. stir in peanut butter, marshmallow cream and vanilla. stir until well blended. pour into greased 9x13 inch pan. cut into squares once cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"1. beat peanut butter,sugar,cream cheese,butter,whipped cream , and vanilla in large bowl with electric mixer. 2. divide mixture between two crust equally and refrigerate until firm. optional : melt 3-1.45 oz hershey bars with 3 tbls milk in saucepan over low heat spread over pies once pie has been refrigerated and set. then refrigerate once more with chocolate till firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"1. butter the bottom of a 7x10 pan. (you can use vegetable shortening but it might mess with the flavor). 2. in a large saucepan, (i use a 3 quart saucepan) bring sugar, cocoa, milk, and cornstarch to a boil. 3. boil for 3 minutes. 4. to test if it is done, drop a little of the fudge into a glass of cold water. if it forms a ball on the bottom, it is done. 5. remove from heat. 6. stir in vanilla, butter, and peanut butter. 7. pour into 7x10 pan. let it sit until hardened. (to speed it up, put it in the refrigerator.). 8. enjoy :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"combine butter and peanut butter in a large, microwave safe bowl. cover with plastic wrap and poke a few holes in the top for steam to vent. microwave for 2 minutes on high. stir, replace plastic wrap and microwave on high for 2 more minutes. add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. stir until the mixture is no longer shiny, it will be very thick. pour into a buttered 8 by 8-inch pan lined with waxed paper. place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. cut into 1-inch pieces and store in an airtight container for up to a week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream the butter with the sugars. add peanut butter; add eggs. sift flour, baking powder, salt, cinnamon, and nutmeg together. add to creamed mixture; add milk, raisins and apples. add peanut butter chips; mix. drop from tablespoons onto greased baking sheets. bake 350 degrees fahrenheit for 15 minutes or until edges begin to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350. press cookie dough into a greased 9\" pie pan to make a crust. bake 30-40 minutes, until golden. allow to cool. mix peanut butter, water, 2 tbsp melted butter, vanilla, and one cup powdered sugar until smooth, using an electric mixer. stir in additional 2 cups of powdered sugar. mixture will be crumbly. press the peanut butter mixture into the crust. melt 1\/2 cup butter in microwave until about 1\/2 melted, then add chocolate chips and microwave until almost melted. stir until smooth. (don't burn the chocolate!). pour chocolate mixture over peanut butter mixture, spreading to edges. chill 3 hours. cuts better if warmed to room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"cream butter and sugars add peanut butter add eggs beat well add vanilla sift flour and baking powder add to mixture roll into 80 balls press with floured fork in 2 directions to flatten bake in oven it says 175 degrees but i feel this is typo im guessing 375 degrees 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"heat oven to 350 and deg;f line a 9\"x13\" pan with aluminum foil. in a large bowl, stir cookie mix, oil, water and egg until soft dough forms. press dough into lined pan. bake 12-15 minutes until set. remove from oven and immediately sprinkle surface with mini marshmallows. pop the pan back into the oven for an additional 1-2 minutes. in a 4 quart saucepan, cook corn syrup, butter, vanilla and chips over low heat until chips are melted. remove from heat, stir in cereal and nuts. immediately spoon cereal mixture evenly over marshmallow layer. refrigerate 30 minutes or until firm; cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"place peanut butter and butter in mixer bowl. beat for 1 minute or until mixture is smooth. scrape bowl. add sugar, brown sugar, egg, and vanilla. beat about 1 minute and stop and scrape bowl. gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. turn up and mix 30 seconds more. roll dough into 1 inch balls. place about 2 inches apart on ungreased baking sheets. press flat with fork in a criss-cross pattern to 1\/4 inch thickness. bake at 375 for 10 to 12 minutes, or until golden brown. remove from baking sheets immediately and cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"mix powdered sugar, graham cracker crumbs, and 1 ½ c choc chips in large bowl. set aside. in mixer, mix butter and peanut butter well. while mixing, melt 4 c chocolate chips over low heat. add 2 c of butter\/peanut butter mixture and stir and heat until smooth. mix the rest of the peanut butter\/butter mixture into the reserved graham cracker mixture (i use my hands, with gloves on). spread peanut butter\/graham cracker mixture in deep(er) half sheet pan. once chocolate mixture is melted, spread over the first layer. let set up in refrigerator, preferably overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat oven to 350°f. cream butter in large bowl. add sugars and mix well. add peanut butter to butter and sugars mix and mix well. mix in egg. combine remaining dry ingredients and blend into butter. bake 10-15 minutes on a lightly greased cookie sheet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"in a very large mixing bowl, cream the peanut butter, shortening, and brown sugar until light and fluffy. beat in the eggs, milk, and vanilla. combine the remaining ingredients and gradually add to the creamed mixture and mix well. roll into 1\/2 inch balls. place 3 inches apart on ungreased baking sheets. flatten with a fork, forming a crisscross pattern. bake at 350 for 10 to 12 minutes or until lightly browned. remove cookies to wire racks to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"line a cookie sheet with parchment paper. in large bowl mix together butter, peanut butter, and powdered sugar. roll peanut butter mix into 1.5 inch balls and place on cookie sheet. place in freezer for at least 20 in. in microwave safe dish place the chocolate chips in microwave for 15 second intervals. after each 15 seconds stir the chocolate chips until smooth and rather runny -- suitable for dipping. it shouldn't take more than a minute to melt the chips (check youtube for melting and tempering chocolate for best results)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"have the butter very soft, or else it won't incorporate well, lightly melt it if nessecary. drop all ingredients into a bowl and beat with a spoon or whip for 1 minutes or until smooth. milk may replace cream if desired, add more if it is not the texture you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"preheat the oven to 375 degrees f (190 degrees c). in a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. beat in the egg and vanilla. combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. finally, mix in the oats and chocolate chips. drop by rounded spoonfuls onto ungreased cookie sheets. bake for 8 minutes in the preheated oven, or until edges are golden. remove from cookie sheets to cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"made with kitchen aid blender. put peanut butter, butter, in bowl. mix on stir for 30 seconds. then 6 for 1 minutes. add sugars, vanilla, egg. speed 4, 2 minutes . flour and baking soda - speed 2 for a minute. heaping tablespoon of mix into balls - place ball on on ungreased cooking sheet. use fork, press firmly once north and once south. bake at 375 for 12 minutes. use toothpick to verify done. toothpick should come out clean. move to cooling racks - wait a few minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 400 degrees. in a 9 in pan melt butter in oven 3 to 5 minutes. in medium bowl combine all ingredients except milk. stir in milk until just moistened. tun dough onto lightly floured surface; knead 10 times or until smooth. pat or roll dough into a 12x6 inch rectangle. cut into 12 (1-inch) strips. dip each strip into melted butter in pan. fold each strip in half. place folded strips in 2 rows in same pan. bake for 20 to 25 minutes or until lightly browned. if i am making these for a party i usually double the recipe and cut each strip in half. it still makes a nice sized biscuit.","target":"preheat oven to 450*. combine mix, milk and cheese with a wooden spoon until soft dough forms. beat vigorously 30 seconds. drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. bake 8-10 minutes until golden brown. combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet. serve warm. makes 10 large biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender. remove from heat letting chicken cool in the liquid. skin and bone chicken. cut into bite size pieces and put in a 2 quart greased baking dish. in a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear. add green pepper, pineapple chunks, and nuts and simmer 5 minutes. pour sauce over chicken and bake at 325 degrees for 30 minutes. serve over hot rice.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add pineapple juice, soy sauce and ginger root to a bowl and stir to make a marinade. cut chicken into bite-size pieces and add to marinade. stir to thoroughly coat chicken with marinade. let stand at room temperature and then remove chicken and set remaining marinade aside. add oil to saute pan and heat using medium-high setting. add chicken and turn while cooking until done. add cornstarch to remaining marinade, stir, pour over the prepared chicken in the saute pan. heat while stirring until mixture thickens and becomes bubbly. add mandarin oranges and macadamia nuts. continue cooking until well heated and serve hot on a dinner plate.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash chicken; pat dry with paper towels. coat chicken with flour. heat oil in large skillet. add chicken, a few pieces at a time, and brown on all sides. remove as browned to shall roasting pan, skin side up. sprinkle with salt and pepper. preheat oven to 350 degrees. make sauce: drain pineapple, pouring syrup into 1-cup measure and add water to make 1 1\/4 cups. in medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. bring to boiling, stirring constantly. boil 2 minutes. pour over chicken bake uncovered, 30 minutes. add pineapply slices and green pepper; bake 30 minutes longer or until chicken is tender.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rub the marinade all over the chicken, refrigerate 1 hour. drain put save the marinade. fry the chicken in oil with the garlic tell chicken is browned. add marinade and water,juice from canned pineapple and 1 cup pineapple juice. simmer 1 hour. add more juice if needed. last 10 minutes add pineapple, peppers,onion and carrots. serve over the rice.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix: soy sauce,sugar,salt, sherry and ginger. wash, skin and dry chicken. rub with the above mixture, refrigerate atleast 1 hour. drain chicken,but save marinade. in lg chiken fryer add oil to barely cover bottom. heat to med. add chiken and brown on one side,turn over and add garlic. brown chicken on other side. add marinade,pineapple and water, cover and simmer 1 hour. add veg simmer covered tell veg are tender but still crisp (10) minutes. serve over hot rice. if you desire you can thicken juice with a little cornstarch.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: marinate chicken breasts in the teriyaki sauce overnight (or for several hours) in the refrigerator. cook breasts on grill, brushing with teriyaki sauce. when almost done, place one pineapple ring on top of each breast and brush with melted butter or margarine. combine soy sauce, worcestershire sauce, brown sugar and pineapple juice in small saucepan and heat until sugar is dissolved. serve with chicken for dipping!","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: set oven to 350°f. place chicken in baking dish. melt butter in large skillet on low heat. mix corn starch and hot water in glass or small bowl until well blended; set aside. add excess pineapple juice from can of pineapple chunks. sprinkle pineapple chunks over chicken. mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended. turn skillet to medium heat and let simmer for 2 minutes. stir in ketchup and soy sauce. stir in corn starch mixture and blend well, sauce will become very thick. let simmer 2-3 more minutes. pour sauce over chicken and pineapple chunks. bake chicken for 50-60 minutes, or until chicken is cooked completely through. remove with caution, pan may be heavy and it will be hot.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. combine cereal, coconut, and cayenne pepper in a shallow dish; set aside. in a medium bowl, combine mayonnaise, mustard, and honey. dip chicken in mustard muxture and dredge through cereal mixture to coat. place chicken in a baking dish and bake until chicken is cooked through, about 20 minutes.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix sherry or wine, vinegar, garlic powder, soy sauce, pineapple juice, and sugar in a large bowl. put the chicken breasts into the mixture, refrigerate, and marinate for 24 hours. grill or broil chicken until cooked through. during the last 2 minutes of grilling, place pineapple rings on top of chicken.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix pineapple juice and cornstarch in a saucepan until well blended. add all remaining ingredients except chicken and pineapple chunks. cook over medium heat, stirring occasionally. bring to a boil, cook until thickened. spray 13x9 baking dish with cooking spray. layer single layer of chicken. cover with sauce. add pineapple chunks on top of chicken\/sauce. cover with reynolds wrap and bake for 45 minutes in a preheated 350 degree oven. remove reynolds wrap and bake an additional 30 minutes uncovered. serve as is or over rice.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix flour, salt, and pepper to coat chicken parts well. heat oil and fry as usual until brown on all sides until tender. drain pineapple and add enough water to make 2 1\/2 cups liquid. combine sauce ingredients (except bell pepper) with liquid and boil 4 to 5 minutes. place cooked chicken pieces in a shallow baking dish and cover with sauce. bake, uncovered, for 30 minutes. remove and add pineapple and bell pepper. bake an aditional 30 minutes and serve over rice.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: push the tortillas into 6 greased texas muffin pans (1 cup capacity) and bake at 200ºc for 5 minutes. combine the ham, pineapple and spring onions and divide between the six tortilla cups. whisk together the cream cheese spread, eggs and seasoning then pour over the ham mix. bake at 200ºc for 15-20 minutes.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple, reserving juice; add enough water to juice to measure 1\/2 cup liquid; set pineapple chunks aside. in skillet combine the pineapple liquid, ginger, onion, brown sugar, vinegar, soy sauce and bouillon granules; bring to a boil. add chicken, reduce heat, cover and simmer for approximately 30 minutes or until chicken is tender. remove chicken and set aside (if keeping chicken breast whole). combine cornstarch and cold water, stir into skillet. cook and stir till thickened and bubbly. add pineapple chunks, orange sections and chicken. heat through, spooning sauce over chicken. serve with rice and salad.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. pound chicken breasts so they are even thickness all the way through- about ½ inch thick is good. in a shallow dish, combine panko breadcrumbs, pepper and garlic powder. set aside. beat egg in a medium bowl. heat olive oil in a large skillet over medium-high heat. dip chicken in egg, then press into breadcrumb mixture, turning to coat on all sides. cook to golden brown (3-5 minutes). flip and cook until golden brown on the other side. transfer chicken breasts to a 9 x 13 sprayed baking dishe. pour duck sauce evenly over chicken. drizzle with thai chili sauce. bake 20 to 25 minutes or until cooked through.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix garlic salt, flour and cornstarch. drege chicken in flour mixture then dip in egg. fry until done. in a saucepan, mix sugar, chicken stock, ketchup, soy sauce, accent and salt. bring to a boil. let boil a few minutes. place chicken on a cookie sheet, pour sauce over chicken and cook 35-45 minutes at 350.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a pan. coat chicken with flour and shake access flour off. cook chicken and onion in pan until onion is translucent and chicken is lightly browned. set aside chicken and onion in a baking pan. in pan mix ketchup, brown sugar, vinegar, pineapple juice, italian dressing, and mustard. let com to a boil and simmer on low for 10 minute. add pineapple chunks. mix and pour over chicken. bake at 325 f for about 40 minute. serve over rice.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chicken in a 7x12 inch baking dish. sprinkle with salt and pepper. bake at 400 degrees for 30 minutes. drain pineapple, reserving 2 tablespoons of juice. combine reserverd pineapple juice, heinz 57 sauce, and honey. pour over chicken, and bake an additional 25 minutes, basting often. arrange pineapples over chicken and bake an additional 10 minutes. drain off excess fat from sauce. serve by spooning sauce over chicken.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken into strips. arrange in greased baking dish. bake for 20 minutes at 350. pour off liquid. combine onion soup, jam and dressing. pour over chicken. bake uncovered for 30 minutes. remove from oven and allow to cool. place in freezer bag. label and freeze. to serve: thaw. heat until hot and bubbly. serve with rice.","target":"prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a wok until it is smoking hot. swirl the oil to coat the wok surface and wait a few seconds for the oil to heat. when hot, stir in the garlic, followed shortly with the onion. toss 20-30 seconds. add peppers and stir-fry 20-30 seconds. add cucumbers and continue to stir-fry for about a minute. season to taste with fish sauce, vinegar and sugar. add tomatoes, cucumbers and seasonings. sprinkle with white pepper. toss again and transfer to a serving platter. garnish top with cilantro.","target":"mix ingredients in one at a time until well mixed. form into balls with greased hands. fry vegetable oil or bake until golden brown lightly on all sides. place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of george washington broth. simmer until water almost disappears. (at this point you can use them as regular meat balls make the sauce below) mix together your sweet and sour sauce. place the meatballs in a baking dish or in a crockpot. pour sauce over meatballs. bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cream sugar and lard; add eggs. add spices and vanilla. dissolve baking soda in coffee. add flour, then coffee mixture. bake at 350 degrees fahrenheit for 40 minutes or until cake tests done. note: watch this. it scorches easily. that's what it says guys, and if they said that 50 years ago it's probably gospel.","target":"combine first 6 ingredients. sift into bowl and set aside. beat eggs and sugar until thick and foamy. stir in buttermilk and molasses. add to dry ingredients and stir until moistened. stir in margarine. pour 1 and 1\/4 cups batter onto preheated, greased waffle iron. cook until done. seve with sliced bananas and whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook cubed potatoes about 15 minutes. dice cooked ham. layer potatoes in a 9x13-inch baking dish, pepper and salt to taste. layer ham over potatoes. blend whipping cream, cheese and horseradish then spread mixture over the ham layer. bake 30 minutes at 350.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. in a medium bowl, combine undiluted soup and sour cream; blend well. stir in frozen ore ida potatoes and ham. cover and bake for 40 to 50 minutes or until bubbly and potatoes are tender, stirring once after 20 minutes. top with cheese, bake 10 minutes longer.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and slice potatoes, carrots, and onion. mix ham cubes with vegetables. spray 11x14 baking dish with pam. put vegetables in dish. mix soups and milk with a wire whisk. when smooth add to vegetables and ham. mix well then sprinkle with salt and pepper. you may cover the top with sliced velveeta cheese if you prefer. cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender. note: when ham prices are low, usually at christmas and easter i always buy 2 hams, cube it, then can it into pint jars. this way the ham is always tender and has it's own natural juices. i mix the juices with the soups.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook onion and green pepper in margarine until tender. stir in flour and pepper. add milk and bring to a boil, stirring constantly. reduce heat and add cheese and mayo; stir until cheese melts. add potatoes and ham; put into casserole dish. bake for 30 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. in a large bowl, combine potatoes, onions, sour cream, condensed soup, butter, cheese, salt, and pepper. spoon into a baking dish. top with potato chips or corn flakes. drizzle with melted butter. bake 40 to 45 minutes. garnish with chives and parsley.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop onion and fry in oil until translucent. add ground turkey (or ground beef) and cook until done. thinly slice zucchini and potato (i used a mandolin type tool which made the job really quick). layer in crockpot starting with half of the zucchini, 1\/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste. spread on half the can of soup. then layer the rest of the ingredient covering the top with the remaining soup. cook on high for 3 hours.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a casserole dish with oil and heat oven to 350°f. fry the hamburger, onions and garlic until the meat is just cooked. put the hamburger in the bottom of the casserole. top with the steamed french green beans. next the mashed potatoes. cover and bake for 30 minutes. remove cover top with cheese and bake a further 10 minutes or until the cheese is bubbly and browned.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. brown beef and onions in skillet; drain. mix in tomato sauce, garlic and oregano. place in a 2-quart casserole dish. top with corn. then spread mashed potatoes over the corn. lay cheese over the mashed potatoes in a single layer. bake for about 25-30 minutes or until the cheese is completely melted.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients, except potato chips together well (this can be done right in the pan to save dishes). spread into 9 x 13 inch pan. top with potato chip crumbs (i have used crushed corn flakes too, just as good) bake in a 350 degree f oven for 1 to 1 1\/2 hours. serve with meat course.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. boil potato slices for 1 minute, drain. place potatoes into 8x10-inch covered casserole. sprinkle with pepper and tabasco. cover with 1\/2 cup cheese. layer on cooked sausage. sprinkle on remaining cheese, dill, caraway, and milk. cover, and bake 45-50 minutes, or until potatoes are fork-tender.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°. pour 1\/4 cup melted butter (or marg) into 2 quart baking dish. 9x13 is an equivalent size. add 5 cups of frozen hash browns. in seperate bowl, mix soup, sour cream, milk and green onions. pour 1\/2 the mixture over the hash browns. sprinkle 1 cup grated cheese on top. add the rest of the hash browns, and mixture on top. sprinkle on remaining cheese. drizzle the rest of the melted butter on top. bake for 55 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. in a medium bowl, whisk the alfredo sauce and milk until blended. add ham, swiss cheese and peas to another bowl and mix well. grease a 9 x 13 inch baking dish and spread 3\/4 cup of the alfredo mixture over the bottom of the dish. top with 1\/2 of the potatoes, 1\/2 of the ham mixture, 3\/4 cup alfredo and sprinkle with 3 tbsp parmesan. layer remaining potatoes, ham mixture, alfredo sauce and parmesan. cover and bake 45 minutes. reduce heat to 350°f, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray 13 x 9 baking dish preheat oven 350% place all ingredients, except cheese and bacon in a large bowl. beat with electric mixer til smooth and creamy. spoon mixture into dish. sprinkle with bacon and cheese. cover and bake for 30 minutes. can use instant potatoes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degree season meat with seasonings. in large skillet over medium high heat,saute the meat until well browned on all sides. next,place the potatoes,onions, green peppers and mushrooms over the meat. top with salad dressing, and cover with foil. bake at 350 degree for 1 hour,or until potatoes are done and meat is tender.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove sausage casings and crumble sausage meat. in a large pot, brown sausage meat over medium heat until no pink remains. add onion, garlic, chili powder, oregano, cumin and cayenne (if using) to sausage. cook for 2 minutes. add tomatoes and their juice, beans and sweet potatoes to meat mixture. increase heat to medium high, bring to a boil, stirring often. cover, reduce heat to low and simmer for 30 min. or until potatoes are soft. stir occasionally. add sugar and\/or salt to adjust taste. serve garnished with cilantro or parsley.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400f (205c). line potatoes on bottom and up sides of a greased 8 x 12-inch casserole dish. bake uncovered for 10 minutes. brown beef in large chunks; drain. add chopped onions, cook until transparent. place beef, onions, broccoli, and tomatoes in potato shell. combine soup, milk, 1\/2 cup cheese, garlic powder, worchestershire sauce and pepper; pour over beef mixture. bake, covered, for 20 minutes. remove from oven and top with remaining cheese, bake uncovered 2 to 3 minutes more, or until cheese has melted. enjoy!","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the meat in skillet. add onion,celery and celery leaves. cook for 5 minutes. stir in mushroom soup, milk, worcestershire sauce, salt and pepper. remove from heat. place 1\/2 the sliced potatoes in a greased casserole dish, then add 1\/2 the meat sauce, the rest of the potatoes, then the last of the meat mixture. cover. bake 350 for 1 1\/2 hr.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in casserole dish alternately lay slices of potatoes and yams. set aside. in small pan melt butter. add bacon and onion. saute for 5 minutes. add brown sugar, spices, and milk. stir until dissolved. pour over potatoes. place foil on top of casserole and bake at 375 degree for 45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine potatoes, and 1\/2 cup margarine in a large bowl. stir in sour cream, soup, onion, mayonnaise, cheese, salt and pepper. place in a greased 13 x 9 inch baking dish or pan. spread the cornflakes on top and pour 1\/2 cup melted margarine on top. cover with foil. bake 20 minutes at 350 degrees. uncover and continue baking for an additonal 20 minutes. if refrigerated, add an additional 10 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the soup, sour cream, salt, pepper, green onions, and cheese in a large bowl and mix well. add the potatoes and mix well. spoon into a greased 9x13-inch baking pan. top with a mixture of the butter and cornflakes. bake at 350º for 45 minutes or until bubbly around the edges.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. pour 4 tblsp melted butter or margarine into 9x13-inch baking dish. in a medium bowl combine soup, sour cream, milk and green onions. place half the potatoes in the prepared dish, spread with half the soup mixture and sprinkle with 1 cup cheese. repeat layers. in small bowl combine cornflakes and remaining 2 tblsp melted butter or margarine. sprinkle over casserole. bake for 55-60 minutes. note: to prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and drain. in a 9x13 pan,add the butter, then the meat. top with half the onion. in a bowl add soup,cheese, and milk;cook in the microwave until cheese is melted. pour 1\/4 of mixture over meat and onions. top with potatoes and rest of onions. pour remaining soup over all. bake covered with foil at 350 for 2-2 1\/2hrs; uncover for the last 30 min.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pan fry ham in bacon fat until brown. place in well buttered casserole dish. melt butter in a sauce pan, remove from heat and blend in flour. return to heat and add milk. stir over direct heat until sauce boils and thickens. arrange potatoes over ham and pour hot sauce over them. bake in slow oven (325 degrees) until potatoes are tender, about 1 hour. cover for first 1\/2 hour then remove cover.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mash potatoes with butter or margarine, salt, pepper, onion and milk. add sour cream. mix in 1\/2 of the cheese. pour into a large casserole dish. sprinkle remaining cheese on top. bake 15 minutes at 350 degrees fahrenheit. top with crumbled bacon. if prepared ahead of time and chilled, bake 45 minutes at 350 degrees fahrenheit or until bubbly.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sprinkle pork chops with seasoned salt. in a skillet, brown chops on both sides in oil. in a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 2\/4 cup cheese and half of the onions. spread into a greased baking dish. arrange pork chops on top. cover and bake at 350 degrees for 40 minutes. uncover; sprinkle with the remaining cheese and onion. bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut potatoes into squares and boil in pot for 30-45 minutes, or until potatoes are soft. preheat oven to 350°. drain water and add butter. mash. add milk a little at a time mashing in between until potatoes are thick and creamy. pour potatoes in a 9\"x13\" casserole dish or a circular deep casserole dish. sprinkle salt and pepper atop. spread cheese atop until potatoes are covered. do the same with the bacon bits and chives. bake for 30 minutes, or until cheese is melted. top with sour cream and serve.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in sauce pan heat soup and butter until melted. add all the rest of ingredients except 1\/2 to 1 cup of the cheese (personal taste), mix until well combined. pour into a 9x13 pan and top with remaining cheese. bake covered for 45 minutes at 350 degrees. remove from oven and let sit uncovered for 15-20 minutes (to allow sauce to thicken). serve and enjoy!","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients together except the potatoes, grated cheese, corn flakes and 1\/4 cup melted butter. spray a 9 x 13 pan with non-stick spray. layer the potatoes, sauce mixture, and grated cheese in the pan. repeat the layers until the ingredients are used up. top with crushed corn flakes and pour 1\/4 cup melted butter over the top. bake at 375 degrees f. for 1 hour.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. peel and dice potatoes, boil until barely done. drain. melt butter in frying pan, saute onions in the butter until beginning to brown and crisp. mix all except parmesan cheese in 9 x 13 baking pan that has been sprayed with cooking spray. sprinkle top with parmesan cheese to taste. bake covered for 35 minutes, uncover and baked for additional 15 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, brown the ground beef; drain off fat. combine browned ground beef with tomato sauce, chopped onion, garlic, mixed vegetables, salt, and pepper. transfer ground beef mixture to crockpot. combine potato flakes with sour cream and water. spread over beef mixture. cover and cook on low for 6 to 8 hours (high for 3 to 4 hours). sprinkle with the grated cheese 30 minutes before serving.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel, cut, cook, drain, and mash potatoes.(i don't peel when using the red potatoes, but mash them skins on) add milk, butter, garlic powder, salt, pepper, mozzarella cheese, cheddar cheese, and optional ingredients of your choice. mix well. place in a 2 quart casserole. sprinkle top with parmesan cheese. bake until lightly browned.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. spread mashed potatoes evenly on bottom of casserole dish. layer sour cream evenly over top. sprinkle house seasoning, to taste. saute onion and bell pepper in butter; evenly layer over top of sour cream. slice potatoes and layer over onions and bell peppers. add butter. sprinkle house seasoning. finally top with cheese. bake for 25 to 30 minutes. remove from oven and crumble bacon over top. cook's note: leftover mashed potatoes work wonderfully in this recipe.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter and spread into a 13x5 casserole dish. peel and thinly slice potatoes. place into the bottom of the dish. sprinkle with salt and pepper. place chopped onions onto potato layer. place a layer of fish fillets on top of the potatoes and onions layer. place layer of dressing on top of fish fillets. bake in 375°f oven for about 30 minutes (30 minutes in convection oven, may take longer in conventional oven). cook until fish is flaky and dressing has browned.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, saute celery in butter until tender. stir in broth, water and bullion. add potatoes, sweet potato, ham and seasonings. bring to a boil. reduce heat; cover and simmer for 12 minutes or until potatoes are tender. combine flour and milk until smooth. gradually stir into soup. bring to a boil; cook and stir for 2 minutes or until thick and bubbly.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spread shredded potatoes in the bottom of a greased 9 x 13 baking dish. arrange chicken over potatoes. combine the remaining ingredients, except topping. pour over chicken. mix together the cornflakes and butter. spread on top. bake, uncovered, at 350° f for 45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. grease or spray a casserole dish. slice potato and layer in the greased dish, sprinkle with italian seasoning and salt and pepper. spread the peas evenly over the potato. if you want meat layer the ham or chick over the peas ( salmon, tuna, or crab meat can also be used). in a medium bowl add one egg and one yolk (reserving egg white in a separt bowl)the cottage cheese, 1\/2 cup shredded cheese, milk, salt, pepper, garlic powder and pepper flakes and mix well. whip the reserved egg white into stiff peaks and fold into cheese mixture. pour and evenly spread the cheese mixture. over the ham layer. sprinkle the top with the remaining 1\/2 cup of shredded cheese. bake in over for 40-45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375 degrees f. in 3-quart saucepan, heat water and butter to boiling. boil 1 minute, stirring constantly. add milk; remove from heat. stir in potato flakes with fork until potatoes are desired consistancy. stir in sour cream and cheese. spoon into ungreased 13 x 9-inch glass baking dish. sprinke bacon and onions over top. bake 20 to 25 minutes or until hot.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. remove from heat and stir in remaining ingredients. salt and pepper to taste and add garlic. pour into ungreased casserole dish. (i use a cake pan). cover and bake at 350 degrees fahrenheit for 30 to 35 minutes. when it is done baking i sprinkle cheese on top and put back in the oven until cheese is melted.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel potatoes and cut into eighths. place in large saucepan; cover with water and bring to a boil over high heat. reduce heat to low, cover and simmer 15 minute or until tender. drain. return potatoes to saucepan. using potato masher, mash potatoes with milk. blend in dip, salt and pepper. place potato mixture into a shallow 2-quart baking dish. sprinkle with cheese and bacon. heat in a preheated 350 oven 20 minutes or until hot. if these are made ahead of time, the warming time will increase to about 45-60 minutes, depending on how cold the dish is when placed in the oven.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: form ingredients itno three layers. press meat into greased 9 x 13 inch pan to make bottom layer, spread soup over meat and tater tots form third or top layer. bake casserole at 350 degrees for 45 to 55 minutes. tip: potatoes could be the second layer, then top with soup.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage and onion until sausage is cooked completely. drain. in bowl, mix soup, milk, salt and pepper. in 9x9 casserole dish, layer half of the potatoes, pour half of the soup mixture on top, then half of the cheese, and half of the sausage. repeat. cover with foil. bake at 350 degrees for 1 1\/2 hours. remove foil. sprinkle top with a little cheese and heat until cheese is melted.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan melt butter over medium heat. stir in flour, salt and pepper until smooth. cook and stir for 1-2 minutes. remove from heat and stir in sour cream and cheeses. cook and stir over low heat just until cheese is melted. (it will be thick). remove from heat and stir in eggs, potatoes, ham and onion. put in greased 2-quart casserole dish. bake uncovered 350 degrees, for 30-35 minutes, until bubbly and edges are golden brown.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes in a large saucepan and cover with water. bring to a boil. reduce heat;cover and cook for 12-15 minutes or until tender. drain. in a large bowl, combine the remaining ingredients;gently stir in the potatoes. transfer to a greased 13x9 in casserole. bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly. let casserole stand for 10 minutes before serving.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes until soft, drain, and place in casserole dish (you don't need to mash them). while potatoes are boiling, fry bacon on the stove, reserve all grease. pour the bacon and all the drippings on top of the cooked potatoes and stir to incorporate. season with salt and pepper. flatten mixture in dish and cover with a layer of sour cream and a layer of cheddar cheese. bake in oven for 20 minutes or until cheese is bubbly.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a 4-quart dutch oven, heat oil over medium heat. add onion; cook for 3 minutes, stirring occasionally. add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. stir in sweet potato, chicken broth, coconut milk, lemongrass, and, ginger. bring mixture to a boil; reduce heat. cover and simmer for 10 to 15 minutes or until sweet potato is tender. cool slightly. discard lemongrass. transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. cover and blend or process until smooth. return pureed mixture to the remaining mixture in dutch oven. stir in white pepper and salt. heat through. serve with a dolop of creme fraiche.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. boil potatoes in water, drain, and cool in a bowl of cold water. leaving skins on, cut into small chunks. mix remaining ingredients in a bowl except for 1\/2 of the cheese. mix in potatoes. transfer to a greased oven bowl or dish and top with remaining cheese. bake at 350 degrees for 45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. lightly grease on 9x13 baking dish. place potatoes in bottom of prepared dish. combine the 1\/2°c butter, condensed soup, cheese, sour cream, salt and onion in a separate bowl. mix well and then pour over potatoes. top with crushed cornflakes and drizzle with 1\/2°c melted butter. bake at 350 for 45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes and bay leaves in a large kettle; cover with water. bring to a boil. reduce heat; cover and simmer for 25-30 minutes or until tender. remove from heat; cool to room temperature. place potatoes in the freezer for 1 hour and do not drain cooking water. drain potatoes; peel and grate. place in a greased 9x13\" baking dish. drizzle with butter, sprinkle with salt and pepper; toss to coat. combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes. sprinkle with remaining cheese; top with cornflakes. bake uncovered at 350 degrees for 45-50 minutes until bubbly.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425°f with rack in middle. peel potatoes and thinly slice (about 1\/16 inch thick), then toss with butter, 3\/4 teaspoon salt, and 1\/2 teaspoon pepper. spread evenly in a 2-quart shallow baking dish and add broth. cover tightly with foil and bake 30 minutes. uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 200c, grease a large casserole dish. peel and slice potatoes using a mandolin into a bowl of water.layer potatoes on the bottom of the casserole dish until covered and add 1\/3 of the cheese and 1\/3 of the cream. sprinkle bacon across the top. add a second layer of potato, cheese, cream and bacon. repeat until casserole dish is full to the top. sprinkle cheese on top and add salt and pepper to taste, sprinkle the paprika across the top. cook for 30-45 minutes or until potatoes are cooked through and top is golden brown. serve hot.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a greased 2 quart baking dish layer 1\/2 each of the potatoes, ham, peppers and cheese. then repeat with remaining ingredients in the following order; ham, peppers and onion. top with remaining potatoes. bake, covered, in a 350 degree oven 45 minutes. uncover and bake 15 minutes more. sprinkle with remaining cheese. bake uncovered, 5 minutes more until cheese is melted.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large sauce pan saute onions in butter. add the cheese, sour cream and soup. stir until melted. spread potatoes in 13x9 in pan. pour soup mixture over top and stir together. crush corn flakes and sprinkle over top. cook at 375 degrees fahrenheit for 45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. top potato mixture with crushed cornflakes. bake at 350 degrees fahrenheit for 1 hour or until bubbly. sprinkle with parsley.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the potatoes until tender. i usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them. quarter the potatoes, leaving the skin on. in a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese. toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan. top with the 1\/2 cup of the cheese. in a small bowl, combine the corn flakes and butter; sprinkle over the casserole. bake at 350 degrees for 35-45 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the 5 cups of potatoes till tender. drain and empty into a large bowl. chop and dice the onion and add it to the potato's. next add the ham. melt the velveeta cheese in the microwave or stove top with just enough milk to make it creamy usually about 2 tbls spoons. stir and pour cheese into the bowl. add salt and pepper to taste pour into a 11x13 casserole dish. sprinke cheddar cheese over entire casserole. crumble cooked bacon over casserole. bake on 350 for 25 min till chesse is starting to brown serve hot.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f spray 1 1\/2 quart casserole with nonstick cooking spray. set aside. cook sausage over medium-high heat, until no longer pink, drain fat. stir together soup, milk, onion, salt, and pepper in medium bowl. place half of potatoes in prepared casserole, top with half of soup mixture, then with half of sausage. repeat layers, ending with sausage. dot with butter. cover pan with foil. bake 1 1\/4 to 1 1\/2 hours util potatoes are tender. uncover, sprinkle with cheese and bake until melted and bubbly.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut potatoes into bite-size pieces and place in greased casserole dish. melt butter. stir in taco seasoning. pour over the potatoes and stir to coat well. bake uncovered at 425 degrees fahrenheit for 40 minutes. stir -- bake 10 minutes longer. brown and crumble beef; add onion and cook until soft -- then drain. stir in salsa and chopped peppers. pour over potatoes. top with grated cheese. bake uncovered for 10 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. cut sweet potatoes in to chunks. cut round steak into chunks. mix 3 cups of water and 1 cup of pineapple juice into bottom of casserole dish. mix in two cups of rice. mix sweet potato, steak and pepper into dish. cook for 50 minutes. add pineapple pieces. cook 15 minutes or until liquid is all absorbed.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425. put sliced potatoes into a bowl. sprinkle the butter spread over the potatoes and mix. put the potatoes into a rectangular glass baking dish. pour chicken broth over the top. cover the dish tightly with alluminum foil. bake at 425 for 30 minutes covered. remove the aluminum foil. bake for another 30 minutes or until the potatoes are brown on top and the liquid is absorbed.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes and celery in a large pot of water and bring to a boil over high heat. reduce heat to medium and simmer 15 minutes or until potatoes are tender. drain and return to pot. in a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper. stir soup mixture, half the bacon pieces and half the french's fried onions into potato mixture. spoon into a greased 2- quart casserole dish. microwave on high for 5 minutes. sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat in a pan, drain fat off and keep aside. in a 12 quart pan, heat the olive oil and minced garlic until garlic is golden brown. add onions and peppers and saute until onions are transparent. add the rest of the ingredients, including the browned hamburger and using the liquid in the cans of beans, but not the olives. let the whole pot simmer on medium heat until the sweet potatoes are tender (about 45 minutes, depending on stove).","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: thaw out hash browns. dice up onion nice and fine. in a large bowl, put hash browns, melted butter, and rest of ingredients (no chips) and mix well. salt and pepper to taste. pour mixture in a 9x13 inch baking dish and sprinkle chips. bake at 350°f for 40 minutes or until it is bubbling around the side of the pan.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees f (175 degrees c). place turkey in an even layer on the bottom of a 9x13 inch baking dish. top with a layer of onion and a layer of green beans (or peas,corn etc)so that the turkey is no longer visible. pour the condensed soup over the onion layer, then sprinkle with shredded cheese. stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. bake for 30 to 40 minutes in the preheated oven, until heated through.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sweet potatoes in salted boiling water. when done, remove from water, peel and puree. preheat over to 375*f. cook bacon until crispy, then chop coarsely, and set aside. incorporate all remaining ingredients, except bacon into pureed potatoes. mix well and correct seasonings. place mixture in baking dish and cook 18 minutes in oven. sprinkle bacon over potatoes and continue cooking 5 minutes. serve.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef. half way through browning, add chopped onion and cook until hamburger is done and onions are transparent. slice red potatoes. put 1\/3 of hamburger onion mix in bottom of 8x8\" casserole dish. put 1\/3 of red potatoes on top of hamburger mix. continue to layer, ending with potatoes on top. salt and pepper to taste. pour mushroom soup over top. bake at 350 degrees for 1 hour.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: scrub potatoes and cut in cubes. slice green onion and place together with potatoes. put icecube on the side and add a couple of dabes of margarine. cover and bake on 375f for about an hour or until potatoes are tender. cut up bacon and fry. place bacon, a thin layer of sour cream and cheese on top of the potatoes. return to oven for 5-10 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 350. cut up potatoes (wedges) and ham and place to the side in large bowl. medium sauce pan place butter and onion on medium heat. cook until tender (5 minutes). add milk and all-purpose flour (stir occasionally) until it gets bubbly and thickens. reduce to low heat. add cream cheese and pepper. wisk until smooth. add 1 cup of gruyere cheese and stir until melted. pour over potatoes and ham and mix as well as you can. cover with foil and place in oven for 1.5 hours. (make sure potatoes are tender) add the bagel chips and rest of the cheese and bake uncovered for 15-30 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350*. spread mashed potatoes evenly on bottom of casserole dish. layer sour cream on top and sprinkle house seasoning. saute onion and bell pepper in butter and lyer over sour cream. slice potatoes and lyer over bell pepper. sprinkle more house seasoning and top with cheese. bake about 25 minues. remove and crumble bacon on top.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. preheat your oven to 350 degrees. 2. scoop baked sweet potato meat out of skins into a bowl. mash using a potato masher, or whip with an electric mixer. 3. using a fork, mix cottage cheese, cheddar cheese, onions, bacon, and remaining seasonings in with mashed sweet potato. 4. spray an 8x8 or 9x9 glass baking dish with olive oil spray. use a spatula and scrape sweet potato mixture into baking dish. bake at 350 degrees for 30 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degreen. combine hash browns, sour cream, cheese, melted butter, chopped onions, and soup. divide equally into pans sprayed with cooking oil. combine cornflakes and melted butter to make topping. divide equally on top of pans. bake until potatoes are done, casserole is bubbly, and topping is browned.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. cook beef over medium high heat, 5-7 minutes. add scallions and cook 3 minutes longer. stir in vegetables and soups and mix well. top with tater tots, arranging evenly over beef mixture. bake about 35 minutes or until bubbly and the potatoes are crisp and browned.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f grease a 13x9 baking dish. mix together the first 8 ingredients through the first 2 cups of shredded cheese. mix together the sour cream, salsa, cilantro, garlic, cumin and salt and stir into the potato mixture until it's well coated. spread mix into prepared baking dish and top with remaining cup of cheese. bake for 60 minutes. remove from oven and top with fresh chopped tomatoes and sliced green onions. can serve right away, but sauce will thicken more if you let it sit 10-15 minutes. serve with sour cream and hot sauce. this is really good served alongside a crisp salad.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oven to 350. spray a 2 quart casserole dish or 9x13 pan with cooking spray. mix the chicken, potatoes, sour cream, cream of chicken soup and seasonings in a large bowl. add 1 cup of the cheese and half of the french's onions. place mixture in the casserole dish. at this time, the dish can be covered with plastic wrap and placed in the refrigerator and cooked later. if refrigerated, take out and allow to come to room temperature before cooking. bake at 350 for 45 minutes or until bubbly and a crust starts to appear on top. remove from oven and top with remaining cheese and french's fried onions. bake additional 15 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes in a large saucepan. cover with water and bring to a boil. cook over medium-high heat for 15 to 20 minutes or until tender and drain. preheat oven to 350. grease 2 1\/2 to 3 quart casserole. return potatoes to saucepan and add evaporated milk, sour cream, salt, and pepper. beat with hand-held mixer until smooth. stir in 1 1\/2 cups cheese and half of bacon. spoon mixture into prepared casserole dish. bake for 20 to 25 minutes or until heated through. top with remaining 1\/2 cup cheese, remaining bacon, and green onions. bake for an additional 3 minutes or until cheese is melted.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. put the butter in a large rectangle baking dish and put in the oven until melted. dice the potatoes into 1 inch chunks. swirl them in the melted butter and season with the salt and pepper. add in the garlic. baked uncovered for 30 minutes or until fork tender. while still hot add in cream cheese, sour cream, bacon bits and shredded cheddar. toss to combine, scraping the bottom of the baking dish. bake for another 10-15 minutes. toss to mix well again. serve warm with chopped chives on top. if you want it to be more creamy add a little milk and stir to combine.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350deg. coat 13\"x 9\" baking dish with nonstick cooking spray. in large bowlm whisk together soup, sour cream, salt and pepper. stir in cheese, onion (if using) and hash browns until well mixed. spoon evenly into baking dish. in medium bowl mix cereal and butter, sprinkle evenly on top of hash brown mixture. bake uncovered for about 45 minutes, or until hot and bubbly. allow to rest for 5 minutes before serving. enjoy, enjoy, enjoy.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes.","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix taco seasoning with melted butter. spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar). pour the butter and taco seasoning over the potatoes and stir to coat. bake at 400 degrees for until fork-tender, about 20-30 minutes. stir half way through baking. meanwhile, brown the ground beef. add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes). add the corn, black beans, and bell pepper to the beef-onion mixture. add the corn, beans, beef, onion and pepper mixture to the cooked potatoes. top with cheese. bake at 400 until warmed through and the cheese is melted (about 10 minutes.).","target":"in large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla. pour into 9 inch square greased baking dish. mix topping ingredients and sprinkle over potatoes. bake at 350 degrees for 35-40 minutes . can be doubled and baked in 9x13 dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for the brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large. melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes. add brussels sprouts and stock; cover and cook for about 8 minutes. add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp. season with salt and pepper. remove bay leaf. garnish with chopped parsley and serve. for vegetarian, use the water not the chicken stock.","target":"parboil the brussel sprouts for 7 minutes and drain. place into a 2-3 quart oven proof dish. saute the onion in butter until clear and then add the flour and stir. add the warm milk, salt, pepper, nutmeg, 3\/4 cup cheese and stir. pour filling over brussel sprouts. top with remaining 3\/4 cup cheese and bake at 375 for 40 minutes. this can be prepared and frozen until needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dissolve jello gelatin in boiling water; add pineapple juice and refrigerate 1 hour to cool. also chill the condensed milk for 1 hour. beat the condensed milk till thick (i use my kitchenaid mixer on high for 5 minutes.). beat jello till light and fluffy (about 3 minutes with a mixer), then add condensed milk. fold in rice and well drained pineapple. chill at least 1 hour.","target":"preheat oven to 350f degrees. boil rice. place 1\/3 of rice in bottom of buttered baking dish. cover with half of the pineapple, half the brown sugar, and half of the butter. repeat with next 1\/3 of rice and second half of pineapple, brown sugar and butter. cover with last 1\/3 of rice and pour over pineapple juice. bake covered for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pears; reserve 1 cup syrup. dissolve gelatin in water. stir in reserved pear syrup, lemon juice, salt and ginger. chill till partially set. meanwhile, stir nuts into cream cheese; shape into small balls; place one in center of each pear half. overlap pineapple slices and pear halves into 6 1\/2 cup ring mold with cut side of pear toward center. arrange pimento strips between. pour gelatin mixture over all. chill till firm.","target":"preheat oven to 350f degrees. boil rice. place 1\/3 of rice in bottom of buttered baking dish. cover with half of the pineapple, half the brown sugar, and half of the butter. repeat with next 1\/3 of rice and second half of pineapple, brown sugar and butter. cover with last 1\/3 of rice and pour over pineapple juice. bake covered for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: flatten each slice of bread with a rolling pin so it is less than 1\/4\" thick. mix blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. spread the mix on each slice of bread. put an asparagus spear at the edge of each slice and roll up like a jelly roll. coat the outside of each roll with butter. cut each roll into 3 pieces. place, seam side down, on a cookie sheet and bake for about 20 minutes, 375°f. turn over to the other side after about 10 minutes. the rolls should be nice and golden.","target":"mix butter, parsley, dill, onion and cheez whiz together. trim crust from bread and flatten with rolling pin (pretty flat). spread mixture on bread. top with very dry asparagus. roll corners over and secure with toothpick. put on baking sheet. just before broiling brush with melted butter. broil 5\u201D from heat until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place potatoes and onions on a large piece of heavy duty foil(i usually use 2-3 sheets of foil). dot with butter. combine cheese, parsley and worcestershire sauce, salt and pepper; sprinkle over potatoes. fold up edges of foil and add chicken broth. seal tightly. grill over medium heat for 35-40 minutes or until done.","target":"cook potatoes in salted water until done. drain and put back into the pan. add sour cream, cream cheese and garlic salt; mash. turn into baking dish. sprinkle cheddar cheese on top. bake in a 350 degree fahrenheit oven for 45 to 50 minutes until puffed and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel potatoes and boil for 30 minutes, until just tender. cool and grate into a greased 9x13 inch baking dish. heat oven to 350º. combine soup, sour cream, cheese, ½ cup melted butter and onion. gently blend into the potatoes. combine corn flakes and 2 tbsp melted butter. sprinkle on top. bake for 30 minutes.","target":"cook potatoes in salted water until done. drain and put back into the pan. add sour cream, cream cheese and garlic salt; mash. turn into baking dish. sprinkle cheddar cheese on top. bake in a 350 degree fahrenheit oven for 45 to 50 minutes until puffed and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onion in oil\/butter mix till soft. add potatoes and broccoli. add wine and stock bring to boil. reduce heat, cover and simmer about 30 minutes. puree (the hand held ones the best) place back in pan,season then reheat gently with cream. its really good. ----togo with toasts------. slice then toast italian bread 1 side only. mash 1\/2 cup ricotta cheese with 1\/2 cup goats cheese. spread over untoasted side sprinkle with sesame seeds and toast till golden. serve hot with the soup.","target":"cook broccoli by package directions. in a large pot, melt margarine. with wire whip, mix in flour, onion, chicken bouillon, salt, dry mustard and pepper. slowly add milk, stirring constantly. stir in cooked broccoli and 3 cups of water. cook over medium heat till slightly thickened. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry okra according to package direction. cool to room temperature. when okra is room temperature, gently stir in green onion, bell pepper, tomatoes and bacon. in separate bowl, mix together sugar, vegetable oil and vinegar until well blended. pour dressing over okra mixture and gently toss to coat. chill to allow flavors to blend. i don't salt my recipes, but feel free to add salt, if needed to taste.","target":"heat about 1\/4-inch of cooking oil in a frying pan. season flour\/cornmeal with salt and pepper to taste. note: flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other. if flour and cornmeal are mixed: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture. if flour and cornmeal are applied separately: dredge okra in flour, then egg, then cornmeal. place okra in heated oil and fry on medium heat until golden brown stir occasionally so all sides get browned. drain on a paper towel and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine all ingredients (except flour); blend thoroughly. shape into small balls the size of a large marble. roll in flour, drop into your simmering soup and simmer for 20 minutes. notes: this is admittedly done on a small scale, but easily doubled. the yield will depend on how faithful you are to size. i like to use 1 tsp worcestershire sauce to add smoky flavor + darker color to the meat mixture, but you can also add 1-2 tbsp of pepperidge farm dressing mix to enhance the flavor and stretch the yield. it's a tiny recipe w\/lots of versatility!","target":"mix ingredients together, add enough flour to make it the consistency of thick ketchup. to make dumplings, dip a spoon into soup that is softly boiling for a second. then scoop a small amount of dumpling and dunk it in the soup. the dumpling will immediately fall off the spoon and plump up. repeat until dumpling mix is gone. cook in a stock, and throw in some vegetables. suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring broth, salt and butter to gentle simmer, add flour and stir until well combined then kill heat and keep mixing for a minute until you have a tight ball. place dough in mixer on low for a few minutes to cool then add eggs, one at a time. place dough in a plastic bag, cut corner off so you have a half inch hole, squeeze dough through hole and snip off with scissors into one inch logs and let them fall into simmering broth. cook gently, covered for about 5 minutes.","target":"mix ingredients together, add enough flour to make it the consistency of thick ketchup. to make dumplings, dip a spoon into soup that is softly boiling for a second. then scoop a small amount of dumpling and dunk it in the soup. the dumpling will immediately fall off the spoon and plump up. repeat until dumpling mix is gone. cook in a stock, and throw in some vegetables. suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion in pan, drain. add other ingredients, except cheese. simmer 10 to 15 minutes. place 1\/4 cup mixture in a 9x13 baking dish. place a layer of tortillas on top. add more mixture, then cheese. repeat the same until finished. bake at 350 for 25 minutes, until cheese is bubbling. optional: before serving add last layer of tortillas spread 1 to 1 1\/2 cups sour cream over mixture.","target":"combine crumbs with melted butter. pat into bottom of large rectangular baking dish. place in fridge. let stand one hour. using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting. spread on top of graham crust. placed sliced bananas over the top of creamed mixture. then spread cool whip over bananas. place in fridge, let stand at least four hours before cutting into squares and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large saucepan, add onion, stir constantly over medium heat until onion is soft. add rice to pan, mix well to coat each grain with butter. stir in tomatoes, water, chicken stock powder and the bay leaf. stir constantly over medium heat for about 20 minutes, or until most of the liquid has been absorbed. rice should still be quite moist at this stage. remove from pan from heat, stir in basil and parmesan cheese. sprinkle with extra parmesan cheese to serve if desired.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place stock in a saucepan and bring to boil on stove. you can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook. in a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high. add rice and cook a further 2 minutes in microwave oven. add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed. allow to stand for 5 mins then fold in the romano and butter. sprinkle extra romano on top to serve. note: if you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan over medium heat, soften the onion and garlic in the oil. add the rice and stir to coat the grains with oil. add the broth and tomatoes. season with salt and pepper. bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet over medium heat, melt butter. add onions, cook and stir for one minute than add rice. stir frequently and cook for 2 minutes. add broth and undrained tomatoes, bring to a boil. cover and reduce heat to low; simmer for 20 minutes stirring occasionally. uncover skillet and simmer an additional 5 minutes, stir occasionally. remove from heat, stir in cheese, salt, and pepper. serve immediately.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a saucepan over low heat. add onion, carrot and zucchini and cook, stirring, for 8 minutes or until softened. add rice and stir to coat grains, then add stock and tomatoes. bring to boil, then return heat to low. cover and cook for 15 minutes until nearly all liquid is absorbed. stir in cheese and stand for 5 minutes. serve in bowls, topped with extra cheese.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat shallow saucepot over medium heat. melt 2 tb of butter in pot. toast arborio rice for two to three minutes. re-glaze with white wine. reduce wine until it's completely gone\/. add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups. after last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken. be sure you are stitting often with spatula to avoid sticking. when mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper. if risotto seems to thickened, thin out with a little more stock. cook for one to two more minutes, making sure not to break up the tomatoes. finish with last tablespoon of butter.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer stock. cover and set aside. heat oil, adding onion and tomato. cook over medium heat until the onion is soft, about 5 minutes. stir in salt, cumin, tomato paste and cook 1 minute. gradually add warm stock, stirring to blend. bring to a boil, adding rice, then lower heat and cover, and cook until rice is tender and liquid is absorbed, about 30-40 minutes. fluff rice with a fork and stir in the cilantro. serve immediately.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan, heat broth and keep warm. in a large skillet, saute chicken in oil until no longer pink; remove from heat and keep warm. in the same skillet, saute mushrooms, onion and garlic in butter until crisp-tender. add rice; cook and stir for 3 minutes. carefully stir in 1 cup warm broth. cook and stir until liquid is absorbed. add remaining broth 1\/2 cup at a time, stirring constantly. allow the liquid to absorb between additions. cook until risotto is creamy and rice is almost tender. (about 20 minutes). stir in spaghetti sauce, cheese and reserved chicken and stir until thickened. serve immediately.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a medium saucepan over medium heat until it shimmers. add the onion and bay leaf and cook until the onion is golden brown, 12 to 15 minutes. sprinkle in the garlic and cook for 1 minute more. add the tomatoes and simmer until softened, about 3 minutes. tip in the wine and let it bubble until almost evaporated, 1 to 2 minutes. pour in the stock and bring to a boil. add the rice, 1\/2 teaspoon salt, 1\/4 teaspoon pepper and the tomato paste, if using. reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, 20 to 25 minutes. toss out the bay leaf and shower the rice with the parsley and oregano.","target":"preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes.","target":"preheat oven to 400°f. grease muffin tins. combine flour, sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. in a second bowl, combine eggs, milk, amaretto and almonds. add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix. spoon into muffins tins, about 3\/4 full. bake 20-25 minutes of until golden brown. remove from tins and place on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine all ingredients and a cup of warm water. mix thoroughly with a spoon until all ingredients are really combine (about 1 minute). if the mixture is too thick add more water. the mixture should be thick enough in order to spoon it into hot oil for deep frying. deep fry until golden brown. best serve hot with chilli sauce, satay sauce or ketchup.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place corn in a bowl; slightly crush with a potato masher. stir in chicken, egg, milk, melted butter, salt and pepper. combine flour and baking powder; stir into the corn mixture, just until combined. in a deep-fat fryer or a skillet, heat 2 inches of oil. fry for 3 mins on each side, or until golden brown. drain on paper towels.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place half the sweetcorn in a blender and whiz until smooth. scrape into a bowl, add the remaining ingredients and beat until you have a thick batter. heat enough oil in a frying pan for shallow frying. use a teaspoon to put spoonfuls of batter in the oil and fry until golden. this will take no more than 30 seconds on each side. drain on paper towel. don't make the fritters too big or they won't cook through. mix the ingredients for the dipping sauce together and serve immediately.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put your tablespoon of butter in a skillet until skillet is coated. toss in your 2 chicken breasts until they're cooked to your liking. slice up the chicken breasts into strips, then cut each strip in half. prepare your pancake batter in a bowl as directed on it's box. dip each piece of chicken in the batter then fry in a pan of vegetable oil until golden brown. mix together the 3 tablespoons of honey and 1\/4 cup of maple syrup in a small bowl. using a pair of tongs, dip each piece of chicken in the honey-syrup mixture until lightly coated. eat up.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all the ingredients together in a bowl. heat up a frying pan. when the pan is hot, spoon the mixture in heaped spoonfuls into the pan. cook in batches for about 3 minutes each side, or until both sides are golden brown. remove from the pan, and continue cooking in batches.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: -heat up a deep fryer with vegetable oil. -cook chicken, and cut into small pieces. -combine flour, baking powder, and salt. -combine rest and add together. -drop by tablespoon into deep fryer. -cook each batch for 3-4 minutes. make sure to turn pieces halfway through.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a frying pan over med heat. add more as needed during cooking process. place 1 cup of corn in a food processor pulse for 20-30 seconds or until slightly smooth. place all ingredients in a large bowl and mix well. add one heaping tablespoon of the corn mixture to frying pan. lightly press down with back of spoon. depending on size of scoop you could cook about 4 fritters at a time. cook for about 1 to 2 minutes per side until golden brown.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 3 inches deep of vegetable oil to 375 degrees f in your favorite deep frying pan. combine the wet ingredients in one bowl. combine the dry ingredients in another bowl. fold the wet ingredients into the dry ingredients with a spatula. you won\u2019t need more milk if you're using a lot of oyster liquor. the batter should be a little stiffer than cake batter, but not as thick as cookie or bread dough. drop large spoonfuls of the batter into the oil. fry until golden brown.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place self-raising flour in a bowl. add eggs, buttermilk, salt and pepper and stir to combine. add the sweet corn, tuna and zucchini and mix to combine. heat frying pan over a medium heat and brush with oil. cook 1\/2 cup of the mixture, in batches, 2 -3 minutes each side or until golden and cooked through, brushing the pan with oil between batches. serve with a basil and tomato salad.","target":"drain corn and discard liquid. put eggs, salt and pepper in a bowl and beat. add flour and baking powder, whisk until smooth. add corn and cheese. stir. put butter and oil in frypan, heat until bubbly over medium heat. drop corn mixture in spoonful lots into frypan. when golden turn and cook other side. drain on absorbent paper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: -------layer1-------------. dissolve the cherry jello in 1 cup of hot water. pour in a 9x12 pan and mix in the can of cherry pie filling. put in refrigerator to set. -------layer2------------. dissolve the lime jello in 1 cup of hot water. add in the cream cheese and mix with a mixer till the cream cheese is in small bits. (don't totally dissolve cheese) add in the crushed pineapple. this layer can stay in the bowl, but put in the fridge to cool. (don't leave in the bowl till set) the first layer should not take long to set. when set, add layer 2 and top with marshmallows (kind of pat them in). put back in fridge to set. this is considered a salad or dessert. great for any potluck or holiday dinner.","target":"crush cookies. mix together (reserving a few tablespoons to decorate the top) with melted margarine and press into the bottom of a 9x13 pan. mix cream cheese, 1 cup powdered sugar, and most of the cool whip until creamy. spread over the oreo layer. chill 2 hours. mix pudding mix and milk. then spread over the cream cheese layer. let chill 30 minutes. mix 1\/4 cup powdered sugar, vanilla, and the rest of the cool whip together and put on top of the pudding layer. sprinkle the top with remaining oreo crumbs. keep chilled until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"in a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs. stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes). transfer to a bowl then cover the curd using plastic wrap spread directly over the curd. chill for a minimum of 2 hours before using or up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"cut lemon in cubes and remove seeds (do not peel!). cut margarine in small pieces. place all ingredients in blender and blend thoroughly (about 2 minutes). pour into unbaked 9-inch pie shell. bake at 325 degrees for 25 minutes. delicious with or without whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"mix sugar; crumbs and butter. press into a 9 inch pie plate and bake for 10 minutes. while crust is baking, mix cream cheese until smooth. gradually blend in 1\/2 cup milk until smooth and creamy. add remaining milk and pudding mix. beat slowly for 1 minute. do not overbeat. pour into cooled crust. chill one hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"method. whisk egg yolks and sugar until well combined but not frothy. tip into a heavy-based non-reactive saucepan and add butter,cornflour, zest and juice. stirring constantly, bring to simmering point over a medium-high heat (about five minutes). as soon as bubbles appear, remove from heat, still stirring. allow to cool. transfer to sterilised jars and seal. makes 2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"prepare and bake cake mix as directed for 2 8- or 9-inch round cake layers. cool completely. beat pudding mixes and milk with whisk for 2 minutes. immediately spread over tops of cake layers. stack cake layers. frost with whipped toppin. keep refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"prepare cake mix as directed on package for 2 (9 in.) round cake layers. cool completely. beat pudding mixes and milk with wire whisk 2 minute immediately spread over tops of cakes layers. stack cake layers. frost with whipped topping. refrigerated. variation: add lemon zest and juice to cake mix and pudding. top with lemon slices dipped in sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving.","target":"preheat oven to 375°. pour cake mix into a bowl. mix in eggs, oil, and lemon flavoring until blended. drop spoonfuls of dough into a small bowl with the powdered sugar in it. roll them around until they are lightly covered and place them on an increased cookie sheet. bake for 6-9 minutes in the preheated oven. bottoms should be light brown with the insides still chewy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"in 2 quart sauce pan melt butter add flour cook stirring til starts to look like cornmeal. add hot half and half, add seasonings, stirring quickly with whisk. add cheese stirring til cheese melts. mix with macaroni in 2qt. casserole. toss bread crumbs with melted butter, sprinkle over top. bake 350f for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni according to package directions, omitting salt. drain, rinse with cold water and drain again. set aside. melt butter in dutch oven, add celery, carrots and onion; cook for 4-5 minutes or until crisp tender. add milk, cheese and bouillon. cook over medium heat, stirring often, until cheese melts; add pepper. stir cornstarch mixture; add to milk mixture. cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. add corn and peas, bring back to a boil. lower heat and simmer for 4-5 minutes. add macaroni; cook over low heat until heated through. adjust seasonings, if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350 degrees. in a pan cook butter, salt, pepper and flour and stir until smooth. remove from heat add milk, return to heat and bring to a boil. boil 1 minute. remove from heat and add cheese, stir until melted. pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"in a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. when the noodles are cooked drain but do not rinse. to make the cheese sauce in a pan over low heat combine the velveeta cheese,shredded cheddar and the milk. cook the cheeses till they are melted and then add the salt. add the noodles and mix through. place in a casserole dish and bake at 400 degrees for 10 to 15 minutes. you may want to broil the top to make a brown top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni al dente and drain. heat oven to 350. in a bowl or pan, mix together dry milk, flour, and butter. slowly add boiling water while whisking. i use water strained from the pasta. whisk until thickened. you may need to return to stove to get this to thicken. add half of the cheese and stir until blended. add cheese sauce to macaroni and pour into baking dish. stir 1 cup of cheese into the macaroni along with salt and pepper. cover and bake for 20 minutes. uncover and sprinkle last 1\/2 cup of cheese on top. return to oven and bake 5 more mintes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"bring 6 cups water to boil in large pot. add macaroni and boil 6-8 minutes. drain. in annother pot, over medium heat, slowly melt the butter. remove from heat. stir flour and salt into melted butter until mixture is smooth. slowly add milk, stirring to avoid lumps. return pan to heat. cook over medium heat, stirring constantly until thick and bubbly. add cheese. cook until cheese melts. add macaroni and stir."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"following package directions, cook macaroni in a large pot of boiling salted water until al dente. drain thoroughly. melt butter in pot over medium-high heat, add milk, drained macaroni, cheese and paprika. cook, stirring until cheese is melted. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni as usual. chop onion and garlic. melt 2tbs butter or margarine in skillet. add chopped onion and garlic. sautee until fragrant. preheat oven to 350. in a large bowl mix remaining ingredients (nil last tbs of butter and breadcrumbs). add onion and garlic and melted butter. melt last tablespoon of butter in microwave. in a separate bowl, mix breadcrumbs with butter and an extra sprinkle of paprika. set aside. drain macaroni and add to the same large bowl with the ingredients. stir until cheese is melted or almost melted. pour in to lightly greased casserole dish. sprinkle breadcrumb mixture evenly over top of casserole. bake for 20 minutes. let cool a little before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"boil pasta to al dente in salted water, drain, and set aside with a lid to keep warm. in a medium saucepan, melt the butter over medium-low heat, add the flour and cook for about 3-5 minutes or until it smells nutty, stirring constantly. whisk in the milk and bring to a boil, stirring occasionally. remove from the heat and add the rest of the ingredients. stir into the pasta and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"boil macaroni for 7 minutes; drain. melt butter in saucepan. add flour. when butter and flour form a paste, add milk and 1 cup shredded cheese. salt and pepper to taste. when cheese is melted, combine noodles and cheese mixture in a casserole dish. arrange cheese chunks into macaroni mixture. sprinkle 1\/2 cup shredded cheese on top. bake, uncovered in 350° oven for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"melt butter. add flour to make a roux. add milk (depending on thickness, may need to add a little extra milk). stir until thickened. add cheese, blending well. add wine, garlic powerder, salt, and pepper. mix well. add cooked macaroni. bake at 350 degrees for 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"in a soup pot, bring the water to a boil over high heat. stir in the peas and carrots and the macaroni, reserving the cheese packet. cover and boil 5 minutes; do not drain. add the remaining ingredients, including the cheese packet. reduce the heat to medium, cover, and simmer for 10 minutes, or until hot and creamy, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"in a saucepan, over low heat, melt butter. add flour; stir with a wooden spoon 3 minutes or until sauce is frothy and taste of flour is gone. gradually whisk in the milk and continue heating until sauce is just at the boiling point. turn down the heat; let simmer a few minutes. add pepper and hot sauce but, don't use hot sauce (or mustard) too sparingly, as it helps to bring out the taste of the cheese. stir in the heavy cream; simmer briefly or until flavors are blended. stir 3\/4 of the cheese into simmering sauce and blend until melted; combine cheese sauce with the cooked macaroni and pour into a 9 x 13 baking dish. sprinkle the remaining cheese over the top. bake at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"in a saucepan, over low heat, melt butter. add flour; stir with a wooden spoon 3 minutes or until sauce is frothy and taste of flour is gone. gradually whisk in the milk and continue heating until sauce is just at the boiling point. turn down the heat; let simmer a few minutes. add pepper and hot suauce but, don't use sauce too sparingly as it helps to bring out the taste of the cheese. stir in the evaporated milk; simmer briefly or until the flavors are blended. stir 3\/4 of the cheese into the simmering sauce and stirring until melted. combine cheese sauce with the cooked macaroni and pour into a 9 x 13 baking dish. sprinkle the remaining cheese over the top. bake at 350 for 30 mintues."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni according to package directions. in saucepan, melt butter. stir in flour and cook 3-4 minutes. gradually whisk in milk, stirring constantly, until it thickens. add salt. remove from heat. stir in cheese until melted. pour over cooked macaroni. toss to coat. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350 degrees. boil macaroni and drain. stir in butter and egg. mix mustard and salt with hot water. add to macaroni. add cheese leaving enough to sprinkle on top. pour into 8 inch square buttered casserole dish. add milk. sprinkle with cheese and croutons. bake for45 minutes or until the custard is set and the top is crusty."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook pasta according to directions and drain. preheat oven to 400°f. meanwhile, cook the diced onion over low heat in the olive oil until just transparent. add the flour and stir to thicken, about 2 minutes. add the dijon mustard and the chipotles and a bit of the adobo sauce and then remove pan from heat. stir in the milk and return the pan to the stove. heat until just boiling and then remove pan once again to stir in the cheese. combine the cooked, drained pasta and the sauce in a casserole and bake, uncovered for about 30 minutes or until bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"melt butter in a saucepan over a medium heat. stir in flour and salt. add milk and macaroni to saucepan, and bring to a boil. reduce heat, and cover. simmer for 15 minutes or until pasta is tender, stirring occasionally. add cheese, and stir until cheese melts. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"in a large sauce pan melt butter. stir in flour, dry mustard and salt. blend in milk. cook and stir constantly until thickened. add cubed velveeta and stir until it melts. cook macaroni and drain. put macaroni back in pot and add sauce. add shredded cheddar and stir. let stand for 20 minutes. put in a greased dish and top with bread crumbs. bake at 400°f for about 1 hour. this will freeze well and is great for lent."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni according to package directions; drain. in a medium saucepan, melt margarine over low heat. when melted, add flour stirring constantly. remove from heat while adding milk, continue stirring and when added return to heat. continue stirring until slightly thickened. add cheeses and stir until melted and thick. pour cheese mixture over macaroni in lightly greased 11x13 pan. mix bread crumbs with melted butter and scatter over cheese and macaroni. bake 30-40 minutes at 350 until top is golgen brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni about 5 minutes and drain. meanwhile, melt butter over medium heat in large saucepan. whisk in flour and cook 1 minute. gradually whisk in milk and add salt, mustard, garlic powder, and pepper. cook, stirring constantly, until thicked and just beginning to boil. reduce heat and simmer 5 minutes. remove from heat. add cheeses and stir until melted. stir in macaroni and transfer to greased 2 1\/2 quart casserole dish. bake at 350 degrees for 25 minutes. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"heat oven 350. boil macaroni until al dente. drain. rinse. set aside. heat butter in a saucepan. whisk in flour. cook 2-3 minutes, or until toasted. whisk in milk, salt, pepper and tabasco. simmer until thickened. stir in cheddar. remove from heat. in a large sprayed casserole layer macaroni, sauce and gruyere. top with parmesan. bake 30 minutes. yum!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"melt butter in 1 quart glass measure on full power for 45 seconds. stir in flour, salt, and pepper to make a paste. slowly whisk milk into measure and cook on power level 8 for 6 to 8 minutes or until thickened. stir several times as it thickens. mix in cheese and stir until melted. mix the cheese sauce and macaroni together in a greased 1 1\/2 quart casserole. top with bread crumbs and paprika. cook on full power for 3 minutes or until bubbling. if you would like you could bake in the oven on 350°f for 20-25 minutes or until bubbling and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"heat oven to 350. cook macaroni according to package directions; drain. in a large saucepan over medium heat, melt butter. blend in flour, salt, and pepper; gradually stir in milk. cook, stirring constantly until mixture thickens and begins to boil. try to avoid lumps, and don't let anything burn to the bottom of the pan. add cheese and stir until cheese is melted. in a 3 quart casserole dish, stir together pasta and the cheese sauce. bake 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni. preheat oven to 350. in small saucepan, sauté celery, onion and garlic in butter. add cream soup and milk, stir until hot. stir in cheese until melted and you have a nice creamy cheese mixture. add cheese mixture to cooked macaroni, blend together well,put in casserole dish. sprinkle bread crumbs on top. bake, uncovered for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"combine all ingredients except water. add water a little at a time if mixture is to thick. put in an oven safe dish. top with breadcrumbs. spray i can't believe it's butter over breadcrumbs. cook for 20 to 30 minutes at 350 degrees until breadcrumbs are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni in salted water until tender then drain and rinse. combine butter, flour, salt, pepper, and milk in medium saucepan. cook until thickened (stirring constantly). add cheese (slice by slice) and continue to cook until all cheese is melted and sauce is starting to thicken. pour cheese mixture over noodles and serve. (mixture will continue to thicken if let to stand)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350°f. cook the macaroni until tender. while macaroni is boiling, in a separate saucepan, combine the milk and flour on medium heat and stir constantly until it thickens. turn heat to low and stir in cheese cubes, salt, and pepper. stir until all of the cheese is melted. remove from heat; drain macaroni and add to cheese mixture. place in 8x8 casserole dish and bake uncovered for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"melt the butter in a large sauce pan and gradually add the flour. stir well on low heat. gradually add the milk and blend well. cook and stir until it simmers and thickens. add the velveeta cheese. stir till melted. add the cooked pasta and mix. pour into casserole and bake at 350 till golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"bring water to a boil in a pot with salt to taste. once the water comes to a boil, add the macaroni and cook for 12 to 15 minutes. when the noodles are cooked drain but do not rinse. in a pan over low heat combine the velveeta cheese, shredded cheddar and the milk to make the cheese sauce. cook the cheeses until they are melted; add the salt. add the cooked noodles and mix through. place in a casserole dish. bake at 400 degrees fahrenheit for 10 to 15 minutes. you may want to broil the top to brown it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 425°f. mix 1\/4 cup of cheddar into pastry and shape pastry into a ball and roll out between 2 pieces of wax paper. place this into a 9-inch pie plate, prick bottom with fork. bake 15 minutes, remove from oven and let stand until you are finished the sauce mixture. reduce oven to 350°f. cook elbow macaroni. prepare cheese sauce by combining butter, flour, milk, salt, pepper, parmesan, cream cheese and 2 cups of cheddar cheese. cook in sauce pan over medium heat until all ingredients are combined. add cooked noodles to cheese sauce mixture and pour into pie shell. sprinkle remaining 1\/4 cup of cheddar onto top of pie. bake 20 minutes at 350°f 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"heat oven to 350. cook pasta until slightly soft, but still firm, drain and set aside. melt butter in large sauce pan, add flour and dry mustard and whisk until tan. reduce heat to medium, add milk, onion and paprika, stir constantly until just boiling and thickened, remove from heat, temper beaten egg and mix into sauce, stir in cheese, reserving 1\/2 cup to top. pour into greased baking dish, top with reserved cheese. bake until golden and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"the first step to this hearty meal, preheat your burner to medium high. take out a large cooking pot, and bring salted water to a boil.add a teaspoon of extra virgin olive oil to the boil water, which will help keep the noodles from sticking. in a skillet, you will not want to heat the olive oil on medium high.once the oil is hot, mix in the rest of the ingredients and stir thoroughly, as you want the cheese sauce consistent. . once the noodles are boiled, you will now want to mix them with cheese sauce. serve hot with fresh bread rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":".cook macaroni and drain. rinse with cold water. cook and stir margarine, onion, salt and pepper over medium heat until onion is tender. blend in flour. cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in cheese until melted. stir macaroni into cheese sauce. pour into ungreased 3 qt casserole. bake uncovered at 375* for 30 - 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni until al dente, drain. in pan melt butter, add milk and bring to a low boil. add flour and stir until milk thickens. add peppers. turn stove heat to medium-low and add in cheese, stir until they are melted and incorporated into milk mixture. remove from heat. add pasta and stir until coated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 450. cook macaroni noodles, drain. in another sauce pan melt the butter over med \/ high heat, wisk in the flour, gradually add the milk and half n half stirring constantly until thickened. add the salt n pepper and the cheese stir until melted. spray a 9x13 pan, pour the macaroni mixture in and bake for 2o to 30 minutes or until browned. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"after the macaroni is cooked and drained place it in a large mixing bowl. add the margarine and salt to the hot noodles and stir until the margarine is melted. add one package of cheese and stir it in, then add the other. this is easier to mix than if you add all of the cheese at once. spoon the mixture into a greased 9 x 13 pan or a 4 quart baking dish. pour milk over it until it comes approximately 1\/4 of the way up the side of the dish. bake at 350 degrees for approxmately 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"bring to the boil a pot of water, add a dash of saly and olive oil to prevent pasta sticking together. add macaroni and cook per packet instructions. drain and set aside. add butter to a saucepan and melt until bubbling. add flour and stir to create a roux by cooking until golden. slowly add milk to saucepan and whisk until smooth. continue adding milk and stir continually until thick and smooth. add 1 cup of cheese and stir until melted inches. in a casserole dish combine cooked pasta and cheese sauce, mix well until all pasta is coated. season to taste. sprinkle with extra cheese and grill until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350 degrees. boil macaroni, drain, and set aside in a 8\"x8\" pan. melt hard goat cheese and butter in a pan. add goat milk, garlic, salt, pepper, and dill. fold in chunks of soft goat cheese until creamy. pour sauce over macaroni. bake uncovered for 25-30 minutes until top is lightly golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni as package directs. heat 2 1\/2 cups milk until hot. add cornstarch to remaining cold milk; whisk to blend. pour into hot milk and stir over medium heat until sauce simmers. stir 1 minute as sauce thickens. remove pot from heat. add spinach, neufchatel, salt and pepper; whisk until sauce is smooth. heat oven to 375; grease a 2-quart baking dish. toss 1\/4 cup cheddar cheese, 2 tablespoons romano and bread crumbs in a bowl. mix pasta, sauce, and remaining cheddar and romano until blended. transfer to baking dish. sprinkle with bread crumb mixture. bake 20-25 minutes until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook elbow noodles according to package directions. shred the cheese. drain macaroni then pour back into the pot. add the tomatoes (do not drain). stir. pour into casserole dish and add cheese. i layer the cheese throughout the dish. bake at 350 for about 45 minutes or until cheese on top is just getting golden and is nice and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat the oven to 375 degrees. cook the elbow macaroni in a stockpot of boiling water with the salt. cook the macaroni until limp, not al dente. drain the macaroni well and pour it into a large rectangular baking dish. in a heavy saucepan heat the oil over medium heat. add the flour and stir to make a roux, bringing to a light simmer, being careful not to scorch the flour. heat the milk in another heavy-bottom pan over medium heat and add the roux, cooking out the roux to make a thickened sauce. add the cayenne, white pepper, blue cheese, cheddar cheese, and velveeta. blend well and pour over the macaroni and mix well. cook for 5 to 10 minutes in the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook and drain elbow macaroni. meanwhile, in saucepan, melt butter over low heat. remove from heat; blend in flour, salt, mustard and pepper. return to heat, gradually add milk, stirring constantly until sauce thickens slightly. add 1 1\/2 cup of shredded cheese; and stir until cheese is melted. combine sauce mix and drained macaroni in a lightly greased 2 quart casserole and mix. sprinkle bread crumbs and paprika over top of macaroni with remaining cheese. bake in preheated 375f oven about 20 to 25 minutes or until browned and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350. cook macaroni according to box directions. heat milk, butter and cheese. stir until melted. add garlic salt, seasoned salt, garlic powder and salt and pepper to taste. mix all with pasta and but in baking dish. sprinkle with additional cheese if desired. bake at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"butter a 2 quart baking dish with 1 tablespoons butter; set aside. bring 6 quart pot of salted water to a boil. add pasta, cook until al dente. drain pasta, rinse; set aside. pulse bread into crumbs in a food processor; mix with 4 tbsp butter; set aside. heat oven to 400 degrees. melt remaining butter in a 6 quart pot over medium heat. add thyme and onions; cook until soft, 6-8 minutes. whisk in flour; cook 2-3 minutes. whisk in milk and cream. increase heat to medium high; cook, whisking, until thick, 10-12 minutes. whisk in salt, cheddar, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. stir in pasta; add to pan, sprinkle with bread crumbs. bake until bubbly, 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"boil the noodles according to the manufacturers directions. in the meantime,. make a roux from the butter and flour. add the mustard, pepper, garlic salt, and cayenne. add the milk and heat until bubbly. take off the heat. slowly stir in the cheeses. when the cheese is incorporated, stir the cheese mixture into the noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni according to package directions, omitting salt. drain; return to hot pot. stir in soup, tomatoes, onion, hot sauce, and pepper. pour into shallow 2l (2 quart) baking dish. mixbread crumbs and parsley flakes with butter and sprinkle over macaroni mixture. bake at 400f until heated through, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat the oven to 375°f cook the mac in salted boiling water. drain macaroni well and return to the ppot. add butter and stir to melt. add all the remaining ingredients except bread crumbs and muenster cheese. mixwell. then transfer to the mixture to an 11 inch oval baking dish in layers. add a couple of spoons, then place four slices of muenster cheese, then a couple of more spoons, then four more slices of muenster, then add the rest. i shred a little more cheddar on top and then sprinkle top lightly with bread crumbs. bake until top crust is golden brown, about 25 minutes - the recipe doesn't call for it to be covered, but i cover mine for 20 minutes, then uncover for the last 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350 degrees f. in a large pot of boiling, salted water cook the pasta to al dente. while the pasta is cooking, in a separate pot, melt the butter. whisk in the flour and mustard and keep it moving for about five minutes. make sure it's free of lumps. stir in the milk, onion, bay leaf, and paprika. simmer for ten minutes and remove the bay leaf. temper in the egg. stir in 3\/4 of the cheese. season with salt and pepper. fold the macaroni into the mix and pour into a 2-quart casserole dish. top with remaining cheese. melt the butter in a saute pan and toss the bread crumbs to coat. top the macaroni with the cheese crackers. bake for 30 minutes. remove from oven and rest for five minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni according to package directions. drain and place in a buttered 1 1\/2 quart casserole. melt butter, stir in flour and blend well. gradually add milk and cook over medium heat until thick. add salt, pepper, and 1 1\/2 cups cheese, stirring to melt cheese. gently mix sauce with macaroni and arrange tomato slices on top (pushing each edge into macaroni). sprinkle with remaining 1\/2 cup cheese. bake uncovered at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 350 degrees. in a pan cook 1\/2 cup of butter, salt, pepper and flour and stir until smooth. remove from heat add milk, return to heat and bring to a boil. boil 1 minute. remove from heat and add cheese, stir until melted. pour over pasta and stir. melt the additional 1\/2 cup of butter, stir in the breadcrumbs and cover the top of the pasta mix. bake at 350 degrees for 20 to 30 minutes. let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"prepare mueller's elbows as directed on box and drain. preheat oven 375 degrees. in medium saucepan combine cornstarch, salt, dry mustard and pepper; stir in milk. add butter. stirring constantly, bring to a boil over medium-high heat and boil 1 minute. remove from heat. stir in 1 3\/4 cups cheese until melted. add elbows. pour into greased 2-quart casserole. sprinkle with reserved cheese. sprinkle with bread crumbs. bake uncovered in 375 degree oven 25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"preheat oven to 400. butter 4 14oz ovenproof dishes. in a small bowl, toss melted butter, breadcrumbs and 1\/4 cup of the cheddar cheese. in a large pot of salted water, cook macaroni according to package; drain. in a large saucepan over medium heat, bring milk to a boil. reduce heat to medium-low; add cream cheese cut into cubes; stir until melted, about 2 minutes. gradually stir in the remaining cheddar until melted, about 5 minutes. add cooked pasta, salt and pepper; toss to combine. divide the mixture among prepared dishes. bake until bubbly, about 10 minutes. remove from oven and sprinkle with breadcrumb mixture. bake until golden brown, about 10 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"heat oven to 350°f. cook pasta as directed; drain and put in a casserole dish, adding a stick (1\/2 cup) of butter before covering with a lid. melt remaining 4 tablespoons butter in a pot. stir in flour, salt, and pepper; until blended into a roux. slowly add milk and heat to a simmer, stirring constantly. remove from heat, adding white cheddar, monterey jack, and one package feta cheese to the white sauce; stir until smooth and creamy. pour cheese sauce over the macaroni, folding together until thoroughly combined. sprinkle remaining package of crumbled feta cheese over the casserole; bake for thirty minutes. let stand for five minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. fry meat and onions and drain. add tomato sauce to the meat mixture. simmer 10 minutes. oil a 1-quart casserole dish. spoon in 1\/3 of meat mixture, then add cooked macaroni. then add the rest of meat mixture. add cheese soup over top. cover and bake at 400°f until bubbly.","target":"cook macaroni according to package directions. in medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. cook and stir until bubbly. stir in cheese a small amount at a time until fully melted. drain macaroni; add to cheese sauce; stir to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil in a medium skillet over medium heat. add chicken. cook, stirring, until chicken is cooked through. remove from skillet and drain on paper towels. heat remaining oil in same skillet. add carrot to skillet; cook, stirring for 4 minutes. cook the pasta. add broccoli and garlic to skillet and stir for 2 minutes more. while pasta is cooking, add chicken broth, basil and parmesan to skillet. stir to combine. return chicken to skillet. reduce heat and simmer for 5 minutes. drain pasta. place in a large serving bowl. top with chicken and vegetable mixture. serve immediately.","target":"preheat oven to 350*f. arrange the pine nuts on a cookie sheet lined with foil and roast in oven for 7 to 8 minutes. in a food processor, mix roasted pine nuts with the next 6 ingredients to form a paste. blend in water to achieve desired consistency. meanwhile, cook pasta according to package directions; drain and keep warm. the sauce can be refrigerated in a tightly covered container or frozen before serving, if desired. serve pasta with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil in a medium skillet over medium heat. add chicken. cook, stirring, until chicken is cooked through. remove from skillet and drain on paper towels. heat remaining oil in same skillet. add carrot to skillet; cook, stirring for 4 minutes. cook the pasta. add broccoli and garlic to skillet and stir for 2 minutes more. while pasta is cooking, add chicken broth, basil and parmesan to skillet. stir to combine. return chicken to skillet. reduce heat and simmer for 5 minutes. drain pasta. place in a large serving bowl. top with chicken and vegetable mixture. serve immediately.","target":"toast pine nuts slowly in a skillet, watching carefully not to burn. remove from skillet when nuts are tan in color. cook pasta in boiling water until al dente, drain. combine heavy cream, clarified butter, 2 1\/3 tablespoons butter, nutmeg, salt and pepper in a saucepan; heat thoroughly. add pasta to the heated sauce. let sauce reduce to a creamy consistency. top with nuts and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil in a medium skillet over medium heat. add chicken. cook, stirring, until chicken is cooked through. remove from skillet and drain on paper towels. heat remaining oil in same skillet. add carrot to skillet; cook, stirring for 4 minutes. cook the pasta. add broccoli and garlic to skillet and stir for 2 minutes more. while pasta is cooking, add chicken broth, basil and parmesan to skillet. stir to combine. return chicken to skillet. reduce heat and simmer for 5 minutes. drain pasta. place in a large serving bowl. top with chicken and vegetable mixture. serve immediately.","target":"halve red, yellow and orange peppers; remove stems and seeds. place, cut side down, on greased baking sheet; broil until blistered and charred. transfer to large bowl; cover with plastic wrap and let stand for 15 minutes. peel off skins; set 1 red pepper per half aside. cut remaining peppers into thin strips. set aside. in food processor, puree together reserved red pepper half, basil, oil, garlic and salt until smooth. meanwhile, in pot of boiling salted water, cook pasta for 5 to 7 minutes or until tender but firm; drain and return to pot. add peppers and basil mixture; toss to combine. serve sprinkled with parmesan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil in a medium skillet over medium heat. add chicken. cook, stirring, until chicken is cooked through. remove from skillet and drain on paper towels. heat remaining oil in same skillet. add carrot to skillet; cook, stirring for 4 minutes. cook the pasta. add broccoli and garlic to skillet and stir for 2 minutes more. while pasta is cooking, add chicken broth, basil and parmesan to skillet. stir to combine. return chicken to skillet. reduce heat and simmer for 5 minutes. drain pasta. place in a large serving bowl. top with chicken and vegetable mixture. serve immediately.","target":"boil asparagus in water for 5 mins, then drain and cool down quickly with cold water.cut asparagus into 1 inch pieces,set aside. in a small skillet melt the butter over med heat and add the onions, garlic and pepper flakes, saute for 5 mins until soft. add the cream, parmesan cheese and lemon juice and simmer for 5 mins until sauce thickens slightly. add the asparagus and black pepper to the sauce. keep warm. cook the pasta until al dente, drain and serve imediately with the asparagus sauce on top. serve with extra parmesan and red pepper flakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil in a medium skillet over medium heat. add chicken. cook, stirring, until chicken is cooked through. remove from skillet and drain on paper towels. heat remaining oil in same skillet. add carrot to skillet; cook, stirring for 4 minutes. cook the pasta. add broccoli and garlic to skillet and stir for 2 minutes more. while pasta is cooking, add chicken broth, basil and parmesan to skillet. stir to combine. return chicken to skillet. reduce heat and simmer for 5 minutes. drain pasta. place in a large serving bowl. top with chicken and vegetable mixture. serve immediately.","target":"in large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard. add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. add everything else (thru parsley) except for the pasta and cheese; bring to boil. reduce heat and simmer for 15-20 minutes. meanwhile, boil pasta (salted water until al dente.) drain pasta and add to sauce mixture, tossing until thoroughly mixed. generously sprinkle with grated romano or parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. reserve 1\/2 of the marinade. add chicken to the bowl; turn to coat. cover; marinate in refrigerator for 10 minutes. preheat grill. remove chicken from marinade; discard marinade. place chicken on grill. grill chicken, turning and basting frequently with half the reserved marinade about 30 minutes. heat remaining reserved marinade in a small saucepan, stirring occasionally. serve hot alongside chicken.","target":"heat nonstick pan to medium high heat. slice tomato to desired thickness and remove seeds. place tomato slices on one side of bread, sprinkle sparingly with seasoned salt and garlic powder, lay cheese slices on top. apply thin coat of mayo to outside of bread and cook to a golden crisp. before serving, open bread and spread thin layer of mayo on the side without the cheese. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. reserve 1\/2 of the marinade. add chicken to the bowl; turn to coat. cover; marinate in refrigerator for 10 minutes. preheat grill. remove chicken from marinade; discard marinade. place chicken on grill. grill chicken, turning and basting frequently with half the reserved marinade about 30 minutes. heat remaining reserved marinade in a small saucepan, stirring occasionally. serve hot alongside chicken.","target":"preheat grill to med\/high with propane and until coals are white hot with charcoal. slice zucchini lengthwise into 1\/4-1\/2 inch slices - you should be able to get 4 good slices out of each zucchini. brush each side liberally with olive oil and sprinkle the montreal steak seasoning using approximately 1\/2 tbsp per side. take butter and place in microwave safe dish and melt in microwave. place on grill and using a grill brush or spoon - brush zucchini side up with melted butter grill about 5 minutes per side - depending on thickness up to 8 minutes per side. after flipping brush other side with melted butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that). in a large heavy fry pan (i use cast iron), heat 2 1\/2-3 inches veg oil over medium high heat. set up three bowls. in the first bowl add 1 cup flour and all the salt. mix well in the second bowl add eggs and milk and whisk well. in the third bowl add remaining flour, pepper and spike. mix well now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides. drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.","target":"put chicken pieces in shallow bowl; cover with buttermilk. chill for 1-2 hours. mix dry ingredients. drain chicken; toss with dry mixture. place on wax paper for 20 minutes. heat 1\/4 inch oil in large skillet. fry chicken until browned on all sides. cover and simmer, turning occasionally, for 40 minutes. uncover and cook 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook pasta 8 minutes, drain. mix pasta shell ingredients and toss with pasta. in 9-inch pie plate press pasta to form a shell. cook ground beef for 4-5 min. ,breaking into crumbles. add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. remove from heat and add sour cream. spoon mixture into pasta shell. add cheese to top and bake 15 minutes.","target":"mix hot spaghetti that's drained with the butter, parmesan cheese and eggs. pour into a 9-inch pie dish to form a crust. spread the cottage cheese on top. pour the spaghetti sauce over the cottage cheese; top with the grated cheese. bake 350°f for 30 to 35 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook pasta 8 minutes, drain. mix pasta shell ingredients and toss with pasta. in 9-inch pie plate press pasta to form a shell. cook ground beef for 4-5 min. ,breaking into crumbles. add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. remove from heat and add sour cream. spoon mixture into pasta shell. add cheese to top and bake 15 minutes.","target":"preheat oven to 350 degrees. brown meat in large non-stick skillet over medium heat; drain well and return to pan. add salt, pepper and tomato sauce; stir to combine. bring to a boil, then reduce heat and simmer for 20 minutes. in a small bowl combine sour cream, green onions and cream cheese; set aside. place cooked spaghetti noodles in a lightly greased 2qt casserole dish, layer sour cream mixture over the top; layer meat mixture over sour cream layer, top with shredded cheddar cheese. cover and bake for 25 minutes. uncover and bake for an additional 5 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook pasta 8 minutes, drain. mix pasta shell ingredients and toss with pasta. in 9-inch pie plate press pasta to form a shell. cook ground beef for 4-5 min. ,breaking into crumbles. add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. remove from heat and add sour cream. spoon mixture into pasta shell. add cheese to top and bake 15 minutes.","target":"in a large bowl, toss hot spaghetti with olive oil. in a small bowl, combine the eggs and 1\/2 cup parmesan cheese; stir into the spaghetti. pour spaghetti mixture into a lightly greased 10\" pie plate and form into a \"crust\". spread ricotta cheese evenly over the crust, but not quite to the edge, and top with sauce. bake uncovered for 25 minutes at 350 degrees. top with mozzarella cheese and bake for 5 more minutes until cheese melts. remove from oven and sprinkle with 2 tablespoons parmesan cheese. cool for 10 minutes before cutting into wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook pasta 8 minutes, drain. mix pasta shell ingredients and toss with pasta. in 9-inch pie plate press pasta to form a shell. cook ground beef for 4-5 min. ,breaking into crumbles. add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. remove from heat and add sour cream. spoon mixture into pasta shell. add cheese to top and bake 15 minutes.","target":"preheat oven to 375 degrees. cook spaghetti according to package directions. while spaghetti is cooking, heat olive oil in a skillet. add onion and cook until softened. add mushrooms; cook until lightly browned. remove from heat and drain excess moisture with paper towel. spray 9-inch pie crust; add breadcrumbs. mix spaghetti, eggs, parmesan cheese, sour cream, ricotta and parsley. put mixture into pie pan to form \"crust.\". spoon sauce over pie (as you would a pizza). top with mushroom-onion mixture. place pie in oven for 30 minutes. check pie periodically. if pie browns too quickly, cover with foil. remove pie from oven. cover with mozzarella cheese. return to oven for additional 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. cook pasta 8 minutes, drain. mix pasta shell ingredients and toss with pasta. in 9-inch pie plate press pasta to form a shell. cook ground beef for 4-5 min. ,breaking into crumbles. add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. remove from heat and add sour cream. spoon mixture into pasta shell. add cheese to top and bake 15 minutes.","target":"preheat oven to 375°f grease a 10-inch pie plate. combine pasta, broccoli, and tomato sauce in a large bowl. whik eggs and carnation milk in a separate bowl. stir in remaining 5 ingredients. add pasta mixture and stir to combine. pour into prepared pie plate. sprinkle with grated cheese. bake in preheated oven 40-45 minutes until mixture is set, cut into wedges. tips: use up all your leftover spaghetti and meat sauce. just replace the cooked pasta and prepared tomato sauce for any of your leftovers and you have a new meal - * replace the cooked broccoli with any other cooked vegetables you have. just use the same amount."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter, add flour, salt and pepper. stir to make a paste. add milk and cook until it thickens, stirring constantly. grease a 2-quart casserole. pour a little of the sauce over the bottom. add a layer of cod, sprinkle with cheese. repeat these layers until all ingredients are used, ending with a layer of cheese. bake at 350 until nicely browned (about 1\/2 hour).","target":"preheat oven to 350°f degrees. prepare 9x13-inch pan and spray with pam. peel and slice potatoes. keep submerged in water until ready for use. drain excess water from potatoes. place single layer of potatoes in pan, overlapping. place single layer of onion rings in pan. sprinkle with flour, lightly. place single layer of velveeta slices. add salt and pepper to taste. repeat procedure until all ingredients are used with potatoes on top. pour cream over entire dish and bake for 55 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onions and celery in butter; blend flour in well. add milk and stirring constantly, add egg yolks, salt, pepper, and pepper flakes. cook for 5 minutes. blend in shrimp and crabmeat. place in a casserole dish; add wine and sliced water chestnuts and sprinkle with grated cheese. bake at 375 for 10-15 minutes.","target":"preheat oven to 350°f degrees. prepare 9x13-inch pan and spray with pam. peel and slice potatoes. keep submerged in water until ready for use. drain excess water from potatoes. place single layer of potatoes in pan, overlapping. place single layer of onion rings in pan. sprinkle with flour, lightly. place single layer of velveeta slices. add salt and pepper to taste. repeat procedure until all ingredients are used with potatoes on top. pour cream over entire dish and bake for 55 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 450°f. heat the white sauce almost to a boil. butter shells and set on parchment paper covered cookie sheet. mix flaked seafood into white sauce. add salt and pepper to taste, if desired. spoon filling into shells. sprinkle grated cheese over filling. place in hot oven just until browned lightly, 5 to 10 minutes. add a dash of paprika for color and tabasco or worcestershire for added flavor, if desired. very nice garnished with chives or dill weed.","target":"preheat oven to 350°f degrees. prepare 9x13-inch pan and spray with pam. peel and slice potatoes. keep submerged in water until ready for use. drain excess water from potatoes. place single layer of potatoes in pan, overlapping. place single layer of onion rings in pan. sprinkle with flour, lightly. place single layer of velveeta slices. add salt and pepper to taste. repeat procedure until all ingredients are used with potatoes on top. pour cream over entire dish and bake for 55 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees f (175 degrees c). grease an 8x 12 inch baking dish. bring a large pot of lightly salted water to a boil. add cod fillets and cook for 4 to 6 minutes; drain. melt margarine in a medium saucepan. remove from heat and mix in the flour and milk. return to stove over medium heat, and stir until thickened. season with salt and pepper. flake fish into baking dish, alternating layers with sauce. sprinkle top with shredded cheese. bake in preheated oven for 20 to 25 minutes, or until cheese is browned.","target":"preheat oven to 350°f degrees. prepare 9x13-inch pan and spray with pam. peel and slice potatoes. keep submerged in water until ready for use. drain excess water from potatoes. place single layer of potatoes in pan, overlapping. place single layer of onion rings in pan. sprinkle with flour, lightly. place single layer of velveeta slices. add salt and pepper to taste. repeat procedure until all ingredients are used with potatoes on top. pour cream over entire dish and bake for 55 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes.","target":"in medium bowl, combine flour, sugar, baking powder, and salt, set aside. in small bowl, combine milk, sour cream, and egg. stir into flour mixture with margarine until just blended. gently stir in cookies. spoon batter 12 greased 2 1\/2 inch muffin pan cups. bake at 400 degrees f for 20-25 minutes or until toothpick inserted in center comes out clean. remove from pan, cool on wire rack. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, cook the beef over medium heat until no longer pink; drain. add water and taco seasoning; simmer, uncovered for 15 minutes. cool. in a mixing bowl, cream butter and sugar. beat in egg. combine dry ingredients; add to the creamed mixture alternately with buttermilk. fold in meat mixture. fill greased muffin cups two-thirds full. bake at 350°f for 12 to 15 minutes or until golden brown. carefully remove muffins to a greased 13x9-inch baking dish. top each with salsa and cheese. bake 5 minutes longer or until the cheese is melted. makes 16 muffins.","target":"in medium bowl, combine flour, sugar, baking powder, and salt, set aside. in small bowl, combine milk, sour cream, and egg. stir into flour mixture with margarine until just blended. gently stir in cookies. spoon batter 12 greased 2 1\/2 inch muffin pan cups. bake at 400 degrees f for 20-25 minutes or until toothpick inserted in center comes out clean. remove from pan, cool on wire rack. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the meat and drain. add spaghetti sauce and let simmer. boil macaroni as directed on box. drain macaroni and add back to pot. add the cheese from the macaroni and cheese dinner. when the cheese is distributed, add the spaghetti sauce mixture. mix well. pour into 13x9 casserole dish. cover the mixture with the kraft singles. bake at 375f for 10 minutes or until cheese is melted. let stand for 5 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni in large pot of boiling salted water until done; drain. meanwhile, heat oil in large frying pan and sauté onion until softened. add ground beef and cook until browned. add tomatoes, thyme, oregano and salt to taste. cook about 5 minutes to blend flavors. in a small saucepan, whisk together flour and milk. cook over medium heat, stirring, until mixture comes to a boil. continue cooking 1 minute. remove from heat and stir in 3\/4 cup cheese. stir until cheese is melted. stir into meat sauce. combine with macaroni. pour into prepared baking dish. top with remaining 1\/4 cup cheese. bake at 375° until golden, about 20 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in 3 quart or larger kettle, cook onion in butter until soft. add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly. remove from heat, add milk, stirring or whisking continuously. put back on heat and continue stirring until sauce thickens. remove from heat, stir in worcestershire sauce and cheese. stir until cheese is melted. mix with elbow macaroni cooked according to package directions. bake in a 400°f oven in two buttered 11x15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles. bake uncovered for 20 minutes, then covered for an additional 15-20 minutes. cover with aluminum foil is you don't have lids. if baked frozen, bake an additional 20 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: prepare m and c dinner as directed. brown meat, celery, green pepper and onion; cook until tender. stir in corn, tomato sauce, chili powder, and pepper. add m and c dinner; mix well. heat through on top of stove or pour into 2 quart casserole; bake at 350f for 15 to 20 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in dutch oven or electric skillet, heat oil. add onion, saute 2 min, add beef, cook and stir until done. add flour, cook and stir 1 minute. add milk, butter and spices, stir until creamy. fold in macaroni. top with cheese, cover and heat until cheese melts.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter and velveeta in a large skillet over low heat,stirring often. stir in milk until well blended. add broccoli, chicken, macaroni, and garlic; cook over medium heat, stirring occasionally, until thoroughly heated. sprinkle each serving with shredded cheddar cheese, and serve immediately.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to directions, drain and set aside. in a large saucepan, melt butter, add onion, carrots and celery. cook over medium heat, stirring occasionally until vegetables are crisp tender (3-5 minutes). stir in flour, mustard and salt, continue cooking until bubbly (about 1 minute). stir in milk and broth. continue cooking, stirring occasionally, until mixture comes to a full boil (8-12 minutes) boil 1 minute. stir in macaroni and then cheese, continue stirring occasionally until cheese melts (1-2 minutes).","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat in large skillet; drain. stir in water, catsup and seasoning mix. bring to boil. stir in macaroni. reduce heat to medium-low; cover. simmer 8 to 10 minutes or until macaroni is tender. add velveeta; stir until melted. garnish with crushed tortilla chips, chopped green onions and tomatoes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. prepare macaroni according to package directions, drain. melt butter or margarine in large sauce pan. add flour and stir until cooked. if using hot dogs or leftover meatloaf add to flour and butter and cook until heated. add milk to pan. cook until heated and thickened. add cheese to pan and stir well until cheese melts. add cooked macaroni to pan and mix well. put macaroni\/cheese mixture in casserole (2-3 quart). cut or tear the 4 reserved slices of cheese and layer it over macaroni. sprinkle with paprika. cook uncovered in oven for 30-45 minutes until hot and bubbling.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package directions; drain. make a sauce of the butter, flour, seasonings and milk. stir the cheese into the hot sauce. mix in the macaroni. turn into a buttered 1 1\/2 qt. glass casserole--about 7 1\/2-inches across and 2 1\/2-inches deep. bake in a preheated 375 degree oven for 25 minutes or until a bit browned on top. remove from oven and let stand for 5 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook beef and onion in dutch oven over medium heat, stirring occasionally; drain well. stir in hot water, uncooked pasta, sauce mix, broccoli, carrots, thyme, salt and pepper. heat to boiling, stirring constantly. reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. stir in parsley. garnish each serving with cheese.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot heat water and crumbled bullion cubes to a boil add macaroni, cooking according to package cut ham into small strips place a layer of cooked pasta over bottom of a lightly greased casserole dish sprinkle with some ham sprinkle some of the cheese in a bowl whisk together eggs, half and half and salt and pepper pour mixture over macaroni top with cheeses. bake at 350°f for about 45 minutes or until set and top is slightly browned.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a four cup glass measure, microcook the butter and flour for 30 seconds. stir to combine well and microcook another 30 seconds. whisk in milk and salt. microcook on high, stirring, until thickened and smooth. stir in cheddar cheese until melted. cook macaroni according in salted, boiling water for 5 minutes. drain well and return to pot. pour cheese sauce over macaroni and stir to coat well. pour into a greased casserole. bake, covered, in a preheated 350 oven for 30 minutes and uncovered for 10 minutes more. variations: add chopped cooked ham. vary the cheese used.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan bring chcicken broth and water to boiling. gradually add macaroni from mix. reduce heat to medium low. simmer, covered for 11 to 14 minites or until tender. stir in cream style corn,ham,milk, and contents of cheese packet. cook and stir over medium heat until heated through.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine alfredo sauce-i use store-bought- with wine, basil and sun-dried tomatoes. simmer to combine flavors and puree with a hand blender. mix sauce with pasta, mozzarella, provolone, salami and ham. pour into a 9x13-inch greased baking dish. top with asiago. bake at 350°f for 20-30 minutes or until golden brown.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta according to directions on the package, drain, and set aside. preheat oven to 350°f. in a large saucepan, fry the bacon until crispy then remove and crumble. add the flour to the bacon drippings (yummies) and cooking, stirring constantly, for about 2 minutes over low\/medium-low heat. add the whole milk and whisk to combined; bring to a boil over medium-high heat. remove from heat and add the chives, salt, pepper, onion powder, and cheese; stir to combined. add macaroni then pour into a grease 9\"-13\" glass pan; top with more cheese and bake for about 15 minutes or until cheese is golden. remove from the oven and let sit for 10 minutes before serving. top with crumbled bacon before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni in boiling salted water until tender; drain. mix cooked macaroni with butter, stirring well. while macaroni is cooking, cook ground beef, garlic and onion in a large skillet until beef is browned and cooked through. drain any accumulated fat. add chili powder, salt, pepper, tomato sauce, diced tomatoes (with their juice), mixing well. bring meat mixture to a boil, then reduce heat, cover and simmer for 10-15 minutes or until macaroni is done. mix meat mixture with cooked buttered macaroni (do not add any additional milk as package suggests). sprinkle contents of cheese packets into pasta and stir until blended. serve garnished with grated cheddar, if desired.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat. stir in undrained tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil. stir in uncooked pasta and kidney beans. return to a boil, reduce heat, cover and simmer until pasta is tender, about 15 minutes. spoon into bowls and serve with 2 t. cheese topping.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni and drain. add the butter and flour in a large sauce pan and cook over medium heat for about 1-2 minutes. gradually add the chicken broth. add half and half and cook over medium heat until thick and bubbly. add cheese and stir until it melts. simmer for 10 minutes. add macaroni and fold. pour into a greased casserole dish. bake uncovered at 350 degrees for 20 minutes. options: you can add ham, broccoli, and top with bread crumbs or parmesan cheese.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: stir the cream into the hot macaroni, along with the cheeses, ham, tomatoes and seasonings (the amount of cheese given is just a guideline, i probably added a bit more as i just threw in what i had left in the fridge). pour into a greased casserole dish and sprinkle the doritos on top. bake in a 350*f oven for 30 minutes until hot and bubbly.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: stir macaroni into a large saucepan of boiling salted water; cook, stirring often, just until it is tender; drain. spoon macaroni into an 8-cup baking dish. make sauce: saute onion in butter or margarine about 1 minute, blend in flour, worcestershire sauce and salt, cook, stirring constantly, just until bubbly. stir in milk; cook, stirring constantly, until the sauce thickens and bubbles 3 minutes, stir in cheese until melted. pour over macaroni, then mix inches. combine the bread crumbs and butter or margarine; sprinkle in a ring on top of the macaroni and cheese. bake in a moderate oven, 350 degrees for 30 minutes, or until the center is bubbly hot and the crumbs are toasty and golden.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package directions; drain. in a bowl, beat the eggs; stir in cheddar cheese and macaroni. spread onto a greased 14 inch pizza pan. bake at 375°f for 15 minutes. meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add pizza sauce; mix well. spread over macaroni crust. sprinkle with mushrooms, pepperoni and mexican cheese. bake for 15-20 minutes or until the cheese is melted. let stand for 5-10 minutes before slicing. yield: 6-8 servings. country woman.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350ºf. cook macaroni according to package directions; drain while macaroni is cooking, melt butter in a large saucepan over low heat. stir in flour, salt, pepper, mustard and worcestershire sauce. cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in cheese. cook, stirring occasionally, until cheese is melted. gently stir macaroni into cheese sauce. pour into ungreased 4-quart (or larger)casserole. bake uncovered at 350 degrees for 20 to 25 minutes or until bubbly.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook and drain ground beef with salt, pepper, green pepper, onion and garlic. add chili sauce, water, chili powder and corn. simmer about 10 minutes to heat through. meanwhile, prepare macaroni as directed on package. combine sauce and pasta. note. i use jarred pureed garlic, about 1 tsp, instead of whole cloves. also, if you don't care to use the macaroni and cheese package, you can make your own, or use some other pasta. the sauce by itself makes about 4 cups, and is quite thick. note -- the first time i made the sauce, i froze it before adding the pasta. it was still very good even after three months in the freezer.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta according to package directions until almost tender; drain. preheat broiler. in same pot, melt 2 tablespoons butter over medium-high heat. add onion; cook, stirring occasionally, until tender. whisk in undiluted soup, broth, 1 1\/2 cups water, mustard, and pepper. bring to a boil; reduce heat to medium. stir in milk, worcestershire sauce, and pasta; heat through. spread remaining butter over top of bread slices. place on ungreased baking sheet; sprinkle with remaining cheese. broil until cheese is melted, 1-2 minutes. divide soup among 6 bowls; top with toasts or extra cheese.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. cook macaroni noodles and place into a casserole dish. in saucepan, melt butter then add milk, flour and cheese. cook until thick; add worcestershire. pour over cooked macaroni and mix thoroughly. top with buttered bread crumbs. bake for 30 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: prepare the mac and cheese as directed on the box. brown ground beef, green peppers,mushrooms and onions -- drain off grease. stir prepared mac and cheese and soup together. combine all ingredients in a 9x13 casserole dish. single layer slices of cheese till casserole is covered. bake at 350f until cheese is melted, about 15 or 20 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan, melt butter. stir in the flour, salt, mustard and pepper until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. reduce heat. add the cheeses and worcestershire sauce; stir until cheese is melted. fold in macaroni. pour into a 1-quart baking dish coated with nonstick cooking spray. bake, uncovered, at 350 degrees fahrenheit for 10-15 minutes or until bubbly.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat in large nonstick skillet on medium-high heat. drain. add macaroni, water and barbecue sauce. bring to boil. reduce heat to medium; cover. simmer 8 min, stirring twice. stir in cheese sauce mix and tomato sauce; cook until heated through. sprinkle with lettuce and tomatoes. serve immediately.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned. drain. in a large saucepan, cook the macaroni and cheese according to package directions. stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles. reduce heat and simmer 15 minutes, or until heated through.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 450°f. butter 8x8 square baking dish (set aside). cook noodles in large pot of boiling salted water until tender but still firm to bite, approximately 5 minutes. drain well but do not rinse. whisk the cream, milk, flour, salt, and pepper in a medium sized bowl to blend. stir in 1\/2 cup fontina, 1\/4 cup each parmesan and mozzarella, ham, and parsley. add the noodles and toss to coat. transfer the noodle mixture to the prepared baking dish. toss the remaining cheeses together to blend (that's 1\/2 cup fontina, 1\/8 cup each parmesan and mozzarella). sprinkle the cheese mix over the noodles. bake until the sauce bubbles and the cheese melts and begins to brown on top, approximately 20 minutes. let stand 10 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put macaroni on to cook in 4 cups water, salt and 1 tablespoon butter. cook rapidly in open kettle, stirring often. the butter will keep it from sticking or boiling over. brown meat, stirring to small bits. turn off macaroni when water is almost gone and do not drain. in a small bowl, add the packaged cheese to the milk and stir until smooth. add spaghetti sauce and sugar. add remaining butter. mix all ingredients except grated cheese and pour into buttered 9\"x13\" oven dish. sprinkle top with cheese and bake 15 minutes at 350 degrees.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook elbow macaroni accroding to package directions; drain wll and set aside. place macaroni and next 8 ingredients in a large bowl, stir gently to combine. spoon mixture into a lightly greased 2 quart baking dish. combine breadcrumbs, melted butter, and parika in a small bowl, stirring well. sprinkle breadcrumb mixture diagonally actoss top of casserole, making stripes. bake at 350 degrees for 30 to 40 minutes or until golden brown.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a pot, cook macaroni until of desired consistency. drain and set aside. in a large pot, melt margarine and cook carrot, onion and celery over medium heat until they are softened. stir in flour, mustard powder and salt. stir constantly for about 1 minute. stir in milk and chicken broth. stir occasionally until it comes to a full boil and then let boil for one minute. stir in cooked macaroni and cheese. stir constantly until cheese is melted.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet cook ground meat and onion until meat is brown and onion is tender. drain off fat. stir in stewed tomatoes, tomato juice, chile peppers, chili powder and garlic salt. bring to boiling. stir in uncooked macaroni and green beans. return to boiling; reduce heat. cover and simmer about 15 minutes or until macaroni and beans are tender. to serve, spoon mixture into bowls. sprinkle each serving with cheddar cheese.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large pot of boiling salted water, cook macaroni until al dente. drain well and transfer half to well-greased deep 12-cup casserole. meanwhile, shred half of the cheese and dice remainder. sprinkle half of each over macaroni in casserole. top with remaining macaroni, then remaining cheese. stir together tomatoes, worcestershire sauce, mustard, salt, thyme and pepper; pour over macaroni. toss bread crumbs with margarine; sprinkle evenly on top. (casserole can be prepared to this point, covered and refrigerated for up to 1 day. bring to room temperature.). bake, covered, in 350f oven for 40 minutes and uncovered 10 minutes or until top is golden brown.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni until almost done and drain. mix all of the ingredients (except cheese slices) and pour into a greased casserole dish. top with slices of cheddar and swiss cheese. the number of slices is up to you or the size of your dish. bake at 325 degrees for 1 hour.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil macaroni according to box direction. melt 1\/2 butter large pot. add flour and stir until thickened. slowly add milk and half and half. when it starts to thicken take off heat. add mustard, garlic, worcestershire sauce and hot sauce. stir in 1\/2 cheddar cheese until blended. stir in parmesan\/romano cheese. stir in cup cottage cheese. fold cooked macaroni into mixture. add 1\/2 mixture in buttered casserole dish. sprinkle on 1\/2 the remaining cheddar. add remaining macaroni mixture. sprinkle remaining cheddar cheese on top. melt remaining butter in microwave. stir butter into breadcrumbs. add breadcrumbs to top of casserole. bake at 375°f for 35 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring chicken broth to boil in 2 quart saucepan. add macaroni and carrots and simmer 7 minutes, stirring occasionally. remove from heat and set aside. saute onion in butter in 3 quart saucepan. reduce heat to low and blend in flour. gradually add milk and stir in macaroni mixture. cook, stirring constantly, until thickened. remove from heat. add cheese; stir until melted.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil macaroni based on package directions, drain. cook broccoli till tender, drain. cut up velveeta into small cubes. cut up tomatoes into bit size pieces. place macaroni in pan, over low heat, add velveeta to macaroni, with milk, mix until cheese is melted. add ham, stir. add broccoli, stir. add tomatoes, stir. heat until everything is hot, serve!","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. boil macaroni till tender. make a white sauce (or use jar kind) and add dry mustard and paprika. thouroughly blend. add 4 oz. cheddar cheese to white sauce and stir until melted. add worcestershire sauce and blend. spray a 9x13-inch baking dish with cooking spray. layer noodles and sauce alternately for two layers. sprinkle with 1\/4 c cheddar cheese and paprika. bake for 20-30 minutes or until lightly browned.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package directions. drain. add shredded cheese to cooked macaroni and mix well. set aside. mix rest of ingredients and melt together in pan over med. heat, stirring constantly. add to macaroni and mix well. place in 9 x 13 pan. bake at 350f for 35 minutes until golden on top.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil pasta according to package directions. drain. in a medium saucepan melt butter. stir in flour and cook a bit to lose rawness. whisk in milks. continue stirring till mixture boils and thickens. add worcestershire sauce, hot sauce,dijon mustard, paprika, salt, white pepper, onion garlic powder if using. add cheeses, and heat and stir till melted. stir in sour cream. treat a 2 quart casserole with cooking spray. and add the pasta alternately with the sauce. melt 1\/4 cup butter in small saucepan stir in basil, crumbs and parmesan cheese. sprinkle over top of casseroole. bake at 350f for 45 - 50 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the velveeta, grated cheddar cheese, milk, mustard and minced garlic until smooth and creamy. stirring frequently. sautee the ham, onion and celery. about 10 minutes add the ham mixture to the cheese sauce. mix with the cooked noodles. spoon into a large rectangle baking dish. brown the breadcrumbs with dash of onion and\/or garlic powder in butter. sprinkle over top of macaroni and cheese bake @ 350 degrees for 1\/2 hour. this dish can feed up to 6 or more people at one meal. makes great leftovers.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325°f. in large pot of boiling salted water, cook macaroni al dente (barely tender) according to package directions (5-9 minutes). drain well, rinse with cold water, and return to pot. mix in remaining ingredients except for the breadcrumbs, then pour into casserole pan. sprinkle with breadcrumbs and bake, uncovered, until golden and bubbly (40 minutes).","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta as directed. preheat oven to 350. melt butter in pan. cook garlic for 1 minute. add flour and salt, cook until bubbly. add in milk, bring to a boil. add in cheese and ham, stir until melted. combine cheese sauce and pasta. put in 2qt ungreased baking pan. sprinkle with parmesan cheese. bake for 20-25 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large cook the ground beef with onion and garlic until browned; drain fat. add in water, taco seasoning, salsa, the cheese package and pasta from the macaroni and cheese; mix well and bring to a boil over medium-high heat. reduce heat to low and simmer for about 25 minutes or until the macaroni is fork-tender. season with salt and pepper to taste. spoon the filling\/pasta between the taco shells. sprinkle with cheddar cheese then chopped tomatoes. drizzle with taco sauce if desired.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325 degrees f. cook macaroni according. to package directions, drain well, set aside. in a sauce pan, melt 2 t butter over medium heat, add flour,. stirring constantly (1-2 minutes). whisk in the milk and bring. to a boil. cook until smooth, stirring frequently. remove from. heat and stir in cheese and cayenne pepper. in a large bowl, toss macaroni with cheese sauce, shrimp, and. bell pepper. pour into lightly greased 9x13 baking dish. cover. with bread crumbs and drizzle on the 2t of melted butter. bake uncovered until golden brown, about 15-20 minutes. serves 4-6.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring a medium saucepan of lightly salted water to a boil over high heat. add the macaroni and cook until tender, about 9 minutes. drain well. meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat. gradually whisk in the velveeta until melted. stir in the cooked macaroni and heat through. season soup with salt and pepper and then add hot sauce. serve topped with cheddar cheese if desires.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees. cook macaroni according to package directions. toss macaroni with truffle oil and set aside. melt the butter in a saucepan over medium heat. add the onion and cook over medium heat for 5 minutes. add the bacon and the flour, combine well and cook for 1 minute. whisk in the milk and chicken broth, stirring continuously. bring to a boil. when the mixture comes to a boil, take off the heat and stir in the mustard, salt, pepper and cheeses. stir well until all the cheese melts and is well incorporated into the sauce. mix together the sauce and the macaroni and pour into a greased baking dish. bake at 350 for 20 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350*f. prepare macaroni and cheese as directed on package with milk and butter. spoon half of the prepared mac and cheese into lightly greased 8-inch square baking dish. top with half each of the spaghetti sauce, meat and shredded cheese. repeat layers. sprinkle with parmesan cheese. bake 20 minute or until heated through.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f coat 2-qt. baking dish with 1 tbs. butter. cook pasta according to package directions; drain. meanwhile, in large skillet, heat 1 tbs. butter over medium heat. add onion; cook until softened. add beef; cook until lightly browned, 3 minutes. stir in sauce, 1 cup water and seasoning mix; cook 5 minutes. combine milk and mustard; bring to boil. reduce heat to low and whisk in flour; cook, whisking, until smooth and slightly thickened. stir in 2 cups cheese and pasta. spread meat mixture in baking dish; top with pasta mixture, then remaining cheese. melt remaining butter; stir in breadcrumbs. sprinkle over cheese. place baking dish on baking sheet. bake until golden, 25-30 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. boil macaroni as directed and drain well. in a larger sauté pan brown bacon and remove from pan to cool, pour off all but 3 tbs bacon fat. add flour to bacon fat, blend well, cook for 3 min on medium heat, reduce heat and slowly add milk mix with wisk, cook for 5-7 min or till sauce thickens. reduce heat to low. slowly add cheese, and blend well add salt and pepper to taste. place cooked macaroni in oven safe casserole dish and pour cheese sauce over and fold in, mix well. crumble or chop bacon and sprinkle over top of macaroni and cheese. bake covered at 375 for 35 minutes. remove cover and bake for 10 minutes. remove from oven let cool.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni, drain and rinse. make white sauce by melting the butter then add flour, salt pepper. remove from heat and stir in milk. once mixed return to heat and stir into a thick\/smooth sauce. combine above white sauce with grated cheese, onions, mustard, worcestershire sauce; save a little cheese for the top. put macaroni in an 8x8 baking pan mix with above sauce. take four slices of bread; butter then cube. cover the top of the macaroni with the bread cubes then place the remaining grated cheese on top of the bread. bake at 375f for about 25 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. prepare pasta according to package directions and transfer hot pasta to a large bowl. melt 2 tablespoons butter in a medium saucepan over medium heat. gradually whisk in flour until smooth; cook, whisking constantly, 3-5 minutes or until thickened. whisk in gouda, cream cheese, salt, and 1\/4 teaspoon ground red pepper until smooth. remove from heat, and stir in chopped ham. combine pasta and gouda cheese mixture, and pour into a lightly greased 13x9-inch baking dish. stir together 2 cups crushed cereal, 2 tablespoons melted butter, and remaining 1\/4 teaspoon red pepper; sprinkle over pasta mixture. bake at 350 degrees for 30 minutes or until golden and bubbly. let stand 5 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook mscaroni and drain. brown ground beef and drain off fat. add onions, celery, and tomato sauce to beef and cook until onions are done. mix macaroni and beef mixture. put in casseroledish and cover with shredded cheese. cover with reynolds wrap the first 15-20 minute bake at 350f for 25-30 minute.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350. prepare macaroni according to pkg. directions. melt butter. add flour, worcestershire,salt, pepper and dry mustard and stir constantly. cook over medium low heat until bubbly and smooth. remove from the heat and stir in milk. return to stove and stir until boiling. stir 1 minute. remove from heat again and add cheese. add macaroni, stir until combined. pour into 2 quart casserole dish. bake 20 minutes uncovered.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350°f melt 6 tablespoons butter in a large saucepot over medium heat. add flour and cook, stirring, for 1 minute. whisk in the warmed milk and bring to a boil, continue to whisk constantly. the mixture will thicken as the heat increases. continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and worcestershire. stir in the 3 cups of cheddar until it melts. pour the cheese sauce over the noodles and add to a 3 quart casserole dish. sprinkle the chips, bacon and parmesan on top and bake for 35 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil the macaroni according to package. drain and stir in the 6 tbsp butter, 1\/2 cup milk, sour cream and shredded cheese. keep warm and set aside. meanwhile, in a large skillet, cook\/crumble the ground turkey sausage with onions and garlic until no longer pink. drain off any excess fat and return to the large skillet. add the diced tomatoes, thyme and pepper. now add the prepared macaroni and cheese mixture and stir to combine well. keep everything in the skillet over low-med heat until heated through.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil macaroni according to package directions. drain and rinse in cold water. dice onions, slice olives, cube cheese, and cut eggs in big chunks. add all onions, olives, cheese ,and eggs to macaroni one at a time. combine mayonnaise and dijon mustard. toss into macaroni salad. add bacon bits and season with salt and pepper to taste. toss well to mix. refrigerate to chill.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix the chopped onion and bacon and cook in butter until soft. sprinkle onions with the flour and mix together and cook for a further minute. remove from the heat and slowly add the milk while stiriing, cook until the sauce thickens. off the heat add the cream and eggs and parsley. add 1 cup of cheese to the mixture. season the sauce with salt and pepper mix the sauce with the macaroni . grease a suitable oven proof dish. place a layer of tomato slices on the base of the dish. pour the macaroni mixture into the dish. sprinkle rest of the cheddar cheese on top. place rest of tomato slices on top and top with the parmesan cheese. bake in preheated oven for 30-40 min until lightly browned on top.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in saucepan over medium heat and whisk in flour to make a paste. whisk in cream and milk, stir frequently and bring almost to a boil, so it is somewhat thickened. reduce heat to medium low and stir in these amounts of each cheese (the rest is reserved for the topping): 2 cups cheddar, 3\/4 cup havarti, and 1\/2 cup parmesan. when cheese is melted, stir in sour cream and heat through. pour sauce in a greased 9 x 13 baking pan and gently stir in macaroni, coating it with the sauce. mix the remainder of the cheese (1 cup cheddar, 1\/4 cup havarti, 1\/2 cup parmesan, 1\/2 cup romano).and sprinkle evenly over the top. bake in preheated 400 degree oven until bubbly and top is lightly browned (about 30 minutes).","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in 12-inch skillet over medium heat; sauté onion, garlic and mushrooms for 3 to 5 minutes, stirring occasionally. add half and half and milk, season with salt, pepper and nutmeg. cook for 10 minutes, stirring occasionally. meanwhile, cook pasta according to package directions. pre-heat oven to 425 degrees f. spray a 9x9 baking dish with nonstick cooking spray. toss pasta and sauce together. add cheeses and optional hot dog slices; stir until well blended and pour into casserole dish. top with parmesan. bake uncovered for 20 minutes or until golden brown. let cool for 5 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oven to 350 degrees f. cook the macaroni according to package directions; drain and set aside. heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. add the ground beef and saute until browned. add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. in a large bowl, combine the macaroni and the beef mixture. spread this mixture into a 9 by 13-inch baking dish. top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly. cook's note: ground turkey or chicken can be used in place of beef, if desired.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: break up the tortilla chips until you have between 1-2 cups depending on how much crunch you want in your meal. cook the hamburger and drain the fat; make the taco meat according to the package directions. in a bowl, mix the leftover macaroni and cheese, taco meat, tomatoes or salsa, and the olives (set aside some olives for the top). set aside. spray a large baking dish (8x13 rectangle) with cooking spray and layer the broken tortilla chips on the bottom;. top with the macaroni mixture;. top with shredded cheese and olives. bake at 350 for 30 minutes or until cheese is browned and bubbly. top with sour cream, tomatoes, salsa, or lettuce as desired after meal is cooked.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400. cook macaroni according to package directions. melt butter in large sauce pan. saute onion in butter until soft. add flour and mustard to butter and cook until bubbly. turn off heat and stir in milk. put back on heat and stir with wire whisk until sauce thickens. turn off heat and stir in worcestershire and cheese. stir until cheese has melted. add salt to taste. mix in macaroni. pour into 11x15 inch pan. top with parmesan cheese (it adds that extra kick). bake for 20 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring a large pot of salted water to a boil, add pasta and cook according to directions. cut ends off butternut squash, set it on its bottom and slice off skin with a knife. on the coarse side of a grater, grate 3 cups of squash. in a saute pan over medium-high heat, add butter, squash, sage and shallot. saute for 2 minutes. add chicken stock. cover and cook for 4 minutes. add nutmeg, salt and pepper. transfer to a blender, add mascarpone and puree. drain pasta and toss with sauce. top with cheese and serve.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f prepare dinner as directed on package. while macaroni is cooking, brown meat; drain. add taco seasoning mix and water to meat; simmer 5 minute. stir sour cream into prepared dinner. spoon half of the dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining dinner mixture. cover. bake 15 minute top with salsa and remaining 1\/2 cup cheese. bake, uncovered, an additional 5 minute or until cheese is melted.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet brown the ground beef with the onion and garlic powder. drain oil and return to the skillet. add kidney beans, tomato sauce, water, chili powder and salt. cover and simmer for 15-20 minutes. add cooked macaroni and stir. sprinkle cheddar cheese on top, cover and simmer just until the cheese melts.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in saucepan, melt butter over medium heat; cook onion and ham until onion is softened, about 5 minutes. add flour; cook, stirring, for 1 minute. gradually whisk in milk; cook, whisking, until thick enough to coat back of spoon, about 8 minutes. add mustard, salt, pepper and cayenne. stir in cheddar cheese just until melted. meanwhile, in large pot of boiling salted water, cook macaroni for about 8 minutes or until tender but firm. drain and return to pot. add sauce and stir to combine. pour into 8-inch (2 l) square glass baking dish. in small bowl, combine bread crumbs with parmesan cheese; sprinkle over macaroni mixture. broil until browned, about 3 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. coat eight 1-cup ramekins with nonstick cooking spray. lightly beat eggs in a large bowl. add milk, parsley, salt and pepper. stir in macaronm, cheese and diced ham, if using, and toss to combine. divide evenly among prepared ramekins. sprinkle top with an even layer of bread crumbs. sprinkle with parmesan. dot with butter. bake at 350 degrees for 20 to 30 minutes. let cool 10 minutes before serving. this recipe can also be made in a 12 x 7 x 1 1\/2 inch baking dish. coat dish with nonstick cooking spray. fill with mixture; top with bread crumbs, parmesan and butter as directed. bake at 350 degrees for 30 to 40 minutes. let cool 10 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven (or toaster oven) to 375. cook macaroni until desired tenderness (about 8 minutes). drain, return back to sauce pan. mix in the powder cheese, sliced cheese, butter, sour cream, ham, and milk. when cheese and butter has melted, transfer to a casserole dish. cook for 10 minutes, take out, sprinkle bread crumbs on top, cook another 5-10 minutes. let set for about 5 minutes. enjoy.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta, drain and set aside. cook bacon, cut into small pieces and set aside. save bacon grease, add breadcrumbs and thyme. toss over low heat and set aside. melt butter in saucepan. add flour, nutmeg and mustard and mix well. whisk in milk in 1\/2 cup increments. whisk in shallots and simmer for 10 minutes. remove from heat and add 98% of cheese. stir in pasta and bacon and pour into cassarole dish or deep baking pan. top with breadcrumbs and remaining cheese. bake at 350 degrees for 45 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot, heat water to a boil. cook macaroni in rapidly boiling water until done. drain and set aside. melt margarine in a medium saucepan over low heat. add flour and cook one minute, stirring constantly with a wire whisk. gradually add milk, stirring constantly. continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. boil for one minute and remove from heat. add seasonings (worcestershire sauce, mustard, tabasco and pepper) and cheeses. stir until cheeses melt. combine cheese sauce and macaroni in a bowl; stir well. serve immediately.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in 9x12\" pan in 350*f oven, adding onion to saute until soft. remove from oven and add other ingredients (reserve 1\/2 cup of cheese). mix slightly and cover with tin foil. return to oven and bake 1 hour. remove tin foil; top with crushed crackers and remaining cheese. bake until brown.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. in a 1 quart saucepan stir together constarch, mustard, salt and pepper. gradually stir in milk until smooth. add butter. stirring constantly, bring to a boil over medium heat and boil for 1 minute. sitr in cheese until it melts. pour sauce over macaroni in a 8x8x2\" baking dish. add tomatoes, toss until well mixed. sprinkle with bacon. bake for 25-30 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf. meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot. melt 2 tablespoons butter in the skillet over medium heat. whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil. season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes. stir in cheese to melt. combine onions and cheese sauce with pasta and toss.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package directions and drain well. set aside. place milk, flour, and onion salt in a quart jar. cover tightly and shake vigorously for 1 minute. stir together flour mixture, 3 1\/2 cups cheese, and macaroni. pour macaroni mixture into a lightly greased 13x9\" baking dish or two 11\" oval baking dishes. stir in chopped, cooked ham (as much as you desire) before baking. sprinkle evenly with breadcrumbs and remaining 1 cup cheese. drizzle evenly with melted butter. bake at 350 for 45 minutes or until golden brown. sprinkle with chopped, cooked bacon before serving (as much as desired).","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta and drain well. warm half and half (don't let it boil). melt 6 t. butter in a large pan, whisk in flour, cook for 2 minutes. whisk in warm milk and cook until smooth and thickened. remove from heat and stir in cheese, salt, nutmeg, white and black pepper, cayenne. taste and adjust seasonings. i often add in a splash of cognac at this point. stir in lobster and spoon mixture into gratin dish. melt 2 t butter, combine with panko, sprinkle on top. bake for 30 minutes in 375 oven until bubbly and macaroni is browned on top.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni according to package instructions. whisk eggs and cream together in a large bowl. add cooked macaroni, cheese, tomatoes, garlic, salt, pepper, and ham. pour into a large baking dish. top with the optional extra cheese if you wish. bake at 180 celsius for 30 minutes. remove from oven; let stand for 5 to 10 minutes before serving.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. melt butter in medium sized saucepan. stir in flour, salt, pepper (i usually make mine without pepper, as i prefer it that way), and dry mustard. cook a minute or two on medium heat. 2. gradually stir in milk. stir constantly at medium heat for 10 minutes, or until thick. remove from heat. 3. stir in 1 1\/2 cups cheese. stir in hot cooked elbow macaroni and cubed ham. 4. pour into a 2 quart baking dish. sprinkle remaining 1\/2 cup cheddar cheese over top, and then sprinkle bread crumbs. 5. bake at 375 for 25 minutes, until hot and bubbly.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta in saled water to very aldente. (4 minutes less than package directions). season chicken breast. saute chopped onion, garlic and chiken breast in olive oil over medium heat until onion is soft and clear and chicken is cooked and slightly browned. (it will conitinue cooking in the oven). in a bowl, combine the coooked pasta, the cooked chicken and onion garlic mixture, mozzarella cheese, chopped basil and the canned tomatoes and juices. mix well. put the pasta mixture into a buttered 13 x 9 glass baking dish. mix together melted butter, parmasan and breadcrumbs. top casserole with bread crumb mixture. bake at 400 degrees 15-20 minutes till top is browned and sides are bubbly. bon apetito!","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni until al dente. drain well. combine 1 1\/2 cups cheddar cheese and remaining ingredients in large bowl. stir in macaroni. mix well. turn into greased 9 inch (2.5 litre) baking dish. sprinkle with remaining cheese. bake at 350 degrees for 30 minutes or until hot. broil lightly if desired for a crisp golden brown top.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350 degrees. prepare box of macaroni and cheese as directed on the box. while preparing the macaroni and cheese, in a dutch oven brown the ground beef with the onion. after ground beef is browned, mix in the soup, milk, and prepared macaroni and cheese. mix thoroughly. place mixture in a 9x13 greased pan. sprinkle shredded cheese over the top. bake, uncovered for 30 minute or until the edges are bubbling. let stand for 15 minutes then serve.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large kettle and clarify onion and garlic. blend in flour to make a roux ( 1\/4 cup) cook for about 5 minutes, but don't brown. soften celery and carrot in boiling chicken stock, and gradually add stock to the flour mixture. follow with milk and cheese; season with salt and pepper. mix in macaroni and adjust the thickness with additional milk.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté meat, onions and peppers in large saucepan until meat is no longer pink. stir in remaining ingredients, except for cheese. bring to a boil, cover and simmer 20-30 minutes, stirring occasionally, until macaroni is cooked. serve hot. sprinkle each serving with cheese, if desired.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degree f. remove casings, if present, from sausage. in a skillet cook and crumble sausage; drain. in a very large bowl combine sausage, cooked pasta, cream cheese, bread cubes, olives, and mozzarella cheese. set aside. in a medium saucepan melt butter over medium heat. stir in flour, sage, thyme, salt, and cayenne pepper. add milk all at once. cook and stir until slightly thickened and bubbly. pour sauce over pasta mixture. stir gently. transfer mixture to a 2-quart casserole. bake, covered, for 35 minutes. uncover; top with tomato slices and asiago cheese. bake, uncovered, 15 minutes more or until heated through. let stand 15 minutes before serving. sprinkle with additional fresh thyme, if desired.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook macaroni per package directions and drain. set aside. melt butter. add flour, salt, mustard, and pepper. cook, stirring constantly for 2 minutes. do not brown. add milk, onion and worcestershire sauce. cook until thickened and smooth (depending on how fine your onions are chopped will determine the smoothness). stir in cheese continuing to stir until melted and creamy. combine cheese sauce and macaroni. pour into a 2.5 quart prepared casserole. you can top with additonal cheese or bread crumbs, if desired. bake at 350 for 25 minutes or until hot through.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. cook over low heat for about 3 minutes while mixing continuously. slowly add the milk and then cream. bring to a boil and simmer for about 10 minutes or until mixture is nice and thick. turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, st. andre, smoked gouda, parmesan, goat cheese, sour cream. in a large, separate sauce pan, saute the prosciutto until browned. add the peas. add the cheese sauce and cooked, drained macaroni, tossing to mix well. plate, and garnish with the truffles. serve warm.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350. cook macaroni as directed on package. while macaroni is cooking, melt butter in 3-quart saucepan over low heat. stir in flour, salt, pepper, mustard, and worcestershire sauce. cook over low heat, stirring constantly, until mixture is smooth and bubbly. remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in cheese. cook, stirring occasionally, until cheese is melted. drain macaroni. gently stir in macaroni into cheese sauce. pour into ungreased 2 quart casserole. bake uncovered 20 to 25 minutes or until bubbly.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350. cook macaroni as directed on package. while macaroni is cooking, melt butter in 3-quart saucepan over low heat. stir in flour, salt, pepper, mustard, and worcestershire sauce. cook over low heat, stirring constantly, until mixture is smooth and bubbly and remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in cheese. cook, stirring occasionally, until cheese is melted. drain macaroni. gently stir macaroni into cheese sauce. pour into ungreased 2-quart casserole. bake uncovered 20 to 25 minutes or until bubbly.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: prepare macaroni and cheese according to package directions, gradually stir in eggs. spread onto a greased 12 in pizza pan.bake at 375 for 10 minutes. meanwhile in a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. stir in pizza sauce. spread meat mixture over macaroni crust. sprinkle with the mushrooms, pepperoni and cheese. bale for 10-15 minutes or until a thermometer inserted in the crust reads 160 degrees and the cheese is melted.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta in salted boiling water. shred cheddar and swiss cheese. melt butter then add flour, mustard powder and onion powder to make a rue. let the rue cook gently for a few minutes. add milk and worcestershire sauce to rue and continue to cook over low heat until thoroughly combined. add shredded cheese to sauce mixture. pour sauce over pasta and transfer to baking dish. bake at 375 for 25 minutes until browned.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil macaroni about 8 minutes, until al dente, and drain well. meanwhile melt 1\/4 cup butter and whisk in flour until smooth. add milk a little at a time, whisking until smooth; bring back to a boil. repeat until all the milk is added. stir in white pepper and garlic powder. remove from heat, slowly stir in the velveeta cheese and cheddar cheese, mixing until smooth. stir in macaroni, set aside. fry the onion and kielbasa to brown meat. stir in broccoli, cook for 5 minutes to warm through. stir mixture into the macaroni and cheese. pour into a large crock pot or a 9x13 baking dish. mix bread crumbs, melted butter and parsley together; sprinkle over macaroni and cheese. bake in a 350 degree fahrenheit oven for 30 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. prepare pasta, set aside. in skillet, melt butter over medium heat. add onions and saute. whisk in flour (will get thick). start whisking in milk in small amounts until the sauce has a gravy-like consistency. stir in cheese (i used a three-cheese blend) until melted. add salt and pepper, to taste. add the tomatoes and crab meat. add (cooked) pasta to sauce and transfer to a 13 x 9 baking dish. bake for 30 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. cook macaroni; drain. fry onions in oil until soft; combine with cooked macaroni and add drained tuna. to make cheese sauce, combine milk, flour, margarine, salt and pepper and microwave until sauce is thick, stirring often. stir in cheddar cheese. pour over macaroni mixture and mix well. pour into a greased 8x8 inch dish and sprinkle with bread crumbs. bake for 30 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: set oven to 350 degrees fahrenheit. cook macaroni and cheese as directed on box. when finished, stir together the peas and tuna with the macaroni and cheese in either the pot you made it in or a large bowl. put into 9x9 pan and put in oven for about 10 minutes. cool a couple of minutes before serving. enjoy!","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large dutch oven, melt butter over medium heat. add onion, and cook for 6-8 minutes or until tender. add flour; cook, stirring constantly, for 2 minutes. gradually add milk, and cook, stirring occasionally, until thickened and bubbly. add cubed cheese, monterey jack cheese, parsley, dry mustard, salt, and pepper; cook over low heat, stirring constantly until cheese is melted and mixture is smooth. add cooked pasta, stirring gently to combine. serve immediately; garnish with crumbled bacon or shredded cheddar cheese.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute vegetables and herbs in a small amount of oil until vegetables are soft and fragrant. add remaining ingredients except the reserved cheddar cheese. heat until cheese melts. stir in cooked macaroni. pour into an oven proof dish. sprinkle reserved cheese on top. bake 350 degrees 30 - 45 minutes until hot and bubbly. this dish can be made in advanced and refrigerated before baking. cream of celery soup may be used instead of mushroom soup.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: use a 6-quart cooker. brown the meat and onion in a large skillet on the stovetop, and drain the fat. put into the slow cooker, and add the tomatoes and kidney beans. stir in the chili powder, cumin, uncooked macaroni, and cheese. cover and cook on low for 4 hours, or until the pasta has reached the desired tenderness. taste for seasoning and adjust.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter and stir in flour. add milk over medium heat and stir constantly until such thickens. add salt, sugar and velveeta. stir until velveeta melts. mix in sour cream and cottage cheese. pour over macaroni and mix well. sprinkle with cheddar and ground beef. dot with butter. sprinkle with paprika. bake at 350 degrees for 45 - 50 minutes.","target":"cook macaroni as directed on package. while macaroni is cooking heat chili. add italian seasoning, salt, and tabasco sauce (i like 4-5 squirts) to chili. mix onion, chili, and macaroni in large bowl. put mixture in a casserole dish and add cheese. bake for 10-15 minutes in a 350 degree oven, or until cheese melts. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients-except sauce ingredients-together in a large bowl. roll into balls and fry in a large skillet. combine the peach jam, salad dressing and soup mix in a saucepan. cook over medium heat until blended. pour over meatballs and simmer for 5 minutes. serve over rice.","target":"mix together the onion, parmesan cheese, eggs, basil, oregano, and garlic. pour mixture onto hamburger and work in well. add bread crumbs. the mixture will be sticky. use a little water in palm of hands to roll meatballs (or burgers) so mixture doesn't stick. put meatballs in crockpot. pour ketchup into slow cooker\/crockpot. add water to ketchup bottle and shake. pour into slow cooker\/crockpot. simmer for several hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"beat the egg whites until frothy. gradually add in the sugar, continuing to beat until stiff. combine vanilla extract. spread over pie and bake at least 10-15 minutes at 350°. combine milk and lemon juice; stir until it thickens. add yolks, cream cheese and strawberries. combine mixture well. pour into pie shell. spread meringue on top. bake 10-15 minutes. chill, then enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"prepare cake as directed in 13x9 pan, from a mix or using your favorite white sheet cake recipe. when cake is hot from oven, poke holes all over with a skewer and pour strawberries over hot cake. prepare icing (rest of ingredients) according to the following directions: in a small saucepan, pour small amount of milk in flour and mix till smooth. add rest of milk and cook till thick, stirring to avoid lumps. set aside. in a medium bowl, beat sugar, butter, and vanilla till creamy. make sure sugar is dissolved. add to cooked flour mixture, blend well. pour over cake and refrigerate for at least 3 hours, serve chilled with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"in medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended. fold in cool whip. spoon half of mixture into pie crust; top with 1 cup blueberries. spread with remaining cream cheese mixture. scatter with remaining blueberries. cover with plastic wrap and refrigerate at least 5 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"in a big mixing bowl, add the milk and lemonade concentrate; stir to mix well. fold in the whipped topping. spoon 1\/2 cup raspberries into the bottom of the crust. top with the filling mixture; chill for 6 hours. top with the remaining raspberries; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"in a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. add the whipped topping and beat with a wire whisk for 1 minute or until well blended. spoon half the mixture into the pie crust. press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. freeze the pie for about 1 hour or refrigerate for 3 hours before serving. garnish with additional whipped topping and\/or strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"preheat oven to 350°f; coat standard bundt pan with non-stick cooking spray. dust with flour, shake out excess. with electric mixer, beat cake mix, melted ice cream, and eggs in a bowl for 3 minutes on medium speed. scrape into prepared cake pan. bake at 350°f for 45-55 minutes or until tooth pick comes out clean. cool pan on wire rack 20 minutes. frosting: in a large bowl, beat cream cheese, sour cream, butter and liqueur on medium speed until light and creamy (2 minutes or so). on low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. mix in food coloring. refrigerate while cake cools. once cake is cool, spread frosting over top and sides. garnish with sliced strawberries. refrigerate until ready to serve. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"heat oven to 450°f make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. bake 9 to 11 minutes or until lightly browned. cool completely, about 15 minutes. spread hot fudge topping in bottom of cooled baked shell. refrigerate 1 hour. in small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. carefully spread over chocolate layer in shell. in medium bowl, gently mix strawberries and pie glaze. spoon evenly over cream cheese layer. refrigerate until firm, about 1 hour. just before serving, pipe or spoon whipped cream around edge of pie. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"beat together cake layer ingredients until well-mixed. pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) allow cake to cool to room temperature. (i usually do all this the day before.). cream together powdered sugar and cream cheese. fold in whipped cream. (you could use cool whip, but i prefer real cream). spread cream mixture over the baked and cooled cake. slice fresh strawberries in half and arrange prettily cut side up over the cream layer. pour glaze over the cut strawberries so that no white cream layer shows though. this cake is best served cold, so i always refrigerate for a couple hours before serving. slice in squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"combine cookie crumbs and melted butter. press into a 8\" pie plate and put in freezer. wash, hull and puree pint of strawberries with 2 tbsp sugar and reserve. beat egg whites with remaining 4 tbsps of sugar until stiff. refrigerate. whip the cream with vanilla extract until smooth and creamy, removing 1\/2 cup for garnish. fold the strawberry puree and egg whites into the whipping cream. pour into prepared crust and freeze until hard. just before serving decorate top of frozen pie with the reserved whipped cream and sliced strawberries, then drizzle with chocolate sauce and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"preheat oven to 375 degrees f. brush pie shell with beaten egg white (unless using recipe noted above). bake for 5 minutes (including recipe above). let cool on a wire rack. in a medium mixing bowl beat cream cheese with electric mixer on medium-high until smooth. add raspberry spread. beat on low speed until just combined. fold in the cool whip, beat on low speed until just combined. spoon mixture into pie shell. cover and freeze for 4 to 24 hours or until firm (will not be rock hard like ice cream). garnish with fresh berries, lemon peel twist and\/or mint leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"combine cream cheese, sugar, vanilla until well blended. mash about half of the strawberry slices. stir into the cream cheese mixture. whip cream with powdered sugar and vanilla. fold whip cream and remaining strawberry slices into cream cheese mixture. spoon into crust. chill several hours or overnight. garnish with additional strawberries (you can dip them in chocolate if you want)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"preheat oven to 375 f brush pie shell with egg white. bake for 5 minutes, let cool. beat whipping cream on medium high until stiff peaks form. set aside. beat cream cheese until smooth. add black raspberry spread. beat until combined. fold in whipping cream. spoon mixture into pie shell. cover and freeze for at least 4 hours. garnish with black raspberries and lemon twist and mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"mix and blend softened cream cheese and powdered sugar. fold in cool whip. chop strawberries and blot for any excess water. carefully fold in strawberries and toasted pecans. pour into pie crust and chill for at least 5 hours. (time does not include chilling in refrigerator.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat cream cheese, vanilla and sweetener till fluffy and smooth. spread this in the pie crust. bring the water and cornstarch to boil till thick (about 1 minute). add the gelatin and stir till dissolved. let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries. let cool in fridge and serve with whipped cream. this is a recipe that the dieters as well as non-dieters in our house really enjoyed!","target":"spread cranberry sauce over bottom of pastry shell. in a small mixing bowl.beat cream cheese and sugar until smooth. beat in eggs, flour and vanilla on low speed just until combined. pour over cramberry layer. bake at 350 for 30-40 minutes or until center is set. cool on a wire rack. cover and refrigerate for a t least 4 hours before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"1. preheat oven to 400 degrees. 2. mix flour, bran, sugar, baking powder, and salt. 3. in a separate bowl, combine vanilla, egg whites, skim milk, applesauce, and orange rind. 4. gradually mix in dry ingredients. fold in raspberries. 5. bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coat chicken with flour and salt. heat oil in a large heavy saucepan, add chicken and cook over medium high heat until browned on all sides, about 2-3 minutes, transfer to a plate. add onion, poblano, red pepper and garlic to saucepan and cook until softened, about 7-8 minutes. stir in remaining ingredients and chicken, reduce heat to low and simmer until chicken is tender, about 8 minutes.","target":"whisk together first 7 ingredients until well blended. place onion and bell pepper in 1 zip-top bag; add 1\/2 cup beer mixture. seal, turning to coat. chill 1 hour. place chicken in remaining zip-top bag; add remaining beer mixture. seal, turning to coat. chill 1 hour, turning once. drain chicken, discarding marinade. grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side. grill bell pepper 5 minutes. cut chicken into thin slices, and cut bell pepper into thin strips. serve chicken, onion, and bell pepper with flour tortillas. serve with desired toppings. *1(1 1\/2-pound) package flank steak may be substituted for chicken. marinate 4 hours. grill flank steak 10 minutes on each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425 degrees f. grease an 8 x 8 pan. stir dry ingredients together. cut in shortening (i use an electric beater and use short bursts on low for about a minute). gently stir in yogurt mixture until sticky dough is formed (do not overwork dough). place dough on floured surface. dust top with flour and gently pat dough with hands until 1\/2 in thick. cut into 8-10 rounds. place in pan. brush with shortening. bake 15 minutes. turn out of pan 5 minutes after removing from over. cover with tea towel and serve.","target":"preheat oven to 400. combine all-purpose and pastry flour with baking powder and salt. in a separate bowl, combine yogurt and oil. blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough. on a floured surface, pat the dough out into a circle 3\/4-inch thick. using a knife or a pizza cutter, cut the circle into eight wedges. place wedges on an oiled baking sheet or a baking stone. bake for 20 minutes or until a knife iserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425 degrees f. grease an 8 x 8 pan. stir dry ingredients together. cut in shortening (i use an electric beater and use short bursts on low for about a minute). gently stir in yogurt mixture until sticky dough is formed (do not overwork dough). place dough on floured surface. dust top with flour and gently pat dough with hands until 1\/2 in thick. cut into 8-10 rounds. place in pan. brush with shortening. bake 15 minutes. turn out of pan 5 minutes after removing from over. cover with tea towel and serve.","target":"combine dry ingredients. cut in margarine and mix until crumbly. stir together yogurt and sugar. add the yogurt mixture to the dry ingredients; mix just until moistened. if the dough is too sticky, add more flour. if it's too crumbly, add more yogurt. turn onto a floured surface and knead 4-5 times. grease a baking sheet with non-stick spray. place dough on top and pat into a 6x4-inch rectangle. cut into 6 square biscuits; do not separate. brush tops with milk. bake at 450f for 12-15 minutes, or until the tops are golden brown. these are best served warm, but they also store well and stay moist."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in frying pan over medium high heat. brown chops on one side, about 2 minutes, and then flip them. add the salsa, chilies and cumin to skillet and mix well. lower heat, cover and simmer 8 minutes. remove cover and top each chop with one quarter of the cheese. cover and simmer for an additional 2 minutes, until cheese melts. serve immediately.","target":"heat a large nonstick skillet over medium-high heat, and coat with cooking spray. add pork, and sprinkle with kosher salt, and black pepper. saute for 8 minutes or until lightly browned. add salsa and water to pan, and bring to a boil. reduce heat and simmer for 5 minutes, or until slightly thickened. serve pork mixture over rice, and top with sour cream and avocado."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes. using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). remove lobster meat from shell. cut meat into 1 1\/2-inch pieces. bring 1\/3 cup milk to simmer in a medium saucepan. add lobster meat and tarragon; cover and set aside. return reserved water in pan to boil. add potatoes and boil until potatoes are tender, about 20 minutes. drain potatoes; return to pan and mash. add butter and lobster mixture to mashed potatoes and stir until butter melts. season potatoes to taste with salt and pepper.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill large pot pretty full with hot, salted water. cover, and bring to a rolling boil. peel potatoes, and boil in water until soft. drain water from potatoes, and add milk, butter, and salt (pepper too, if you wish) mash potatoes until creamy. serve and enjoy!","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into 1\/2 inch thick slices. peel garlic into individual cloves. simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover. once the potatoes are tender, drain the water from the pan, reserving 1\/2 cup of water. mash the potatoes with the evaporated milk and butter. depending upon the size of the potatoes you may need more liquid. you can use some of the reserved potato water, or more butter, or regular milk. i usually use regular milk. season to taste with salt and butter.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in medium saucepan, cover potatoes with water and cook until tender. drain potatoes. mash potatoes (electric mixer or potato masher or however you prefer). mix in sour cream, green onions, chili powder, turmeric, and garlic powder. gradually mix in milk until potatoes reach desired consistency. (do not overbeat.) season with salt and pepper. serve topped with cheese.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into sixths; place in saucepan, cover with cold water and drain; refill with cold water to cover and bring to a boil; cook until tender, 15-20 minutes. while potatoes are cooking, pit olives, if necessary, and dice finely, about 1\/16\"; just before potatoes are cooked, heat milk and olive oil together. drain potatoes and shake them around in the pan until they become as dry as possible; coarsely mash with a potato masher or put through a ricer; add milk mixture, salt and pepper; mash until smooth and fluffy. adjust seasoning; plate or put in serving bowl and sprinkle with olives.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes for 10-12 minutes or until fork-tender; drain. return potatoes to pan. mash potatoes, adding cream cheese until it is blended. stir in milk (add enough to get to the consistency you like), chives, and seasonings. heat on medium heat until just warmed through, then serve at once.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel the potatoes and cut them into slices. place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked. drain and mash. add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed. sprinkle the chives over and serve.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut larger potatoes in half, leave very small ones whole and place in pot. cover with water, bring to a boil and cook 12-15 minutes until potatotes are tender. cut leek in half lengthwise and chop into 1\/2\" pieces. place in sink full of water and separate pieces to release all dirt, drain in a colander. saute bacon until crisp and without draining, add leaks and saute until tender. if you are using bacon bits instead of bacon add them in step 9 and saute the leeks in 1\/4 cup broth. drain potatoes, smash them in their skins with a potato masher. add chicken broth and blend thoroughly. add bacon (or bacon bits), leeks and tomatoes and blend. salt and pepper to taste. serve warm and pass sour cream.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash the potatoes and cut into 1\" squares. leave the skins on the potatoes. boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes. a few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft. add the mrs. dash seasoning and mix thoroughly. when the potatoes are done, drain the water from them but leave them in the pot. pour the cheese\/butter\/seasoning mixture on top. add milk, a little at a time, until the consistency is as you like it. mix thoroughly with a potato masher, adding up to more milk if desired. serve hot.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan, add potatoes, salt, garlic and cold water to cover. bring to a boil over high heat. lower the heat to a simmer and cook until tender. approximately 15-20 minute. drain the potatoes and garlic leaving just enough water to cover the bottom of a large bowl. put the potatoes and garlic through a ricer. add the butter and stir until the butter is melted. heat the milk in the microwave, in a glass measuring cup until hot, not boiling. stir into the potatoes, garlic, water, and butter in the large bowl. you can use a hand mixer if you like. season with salt and pepper. serve immediately.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into 1\/2 inch pieces. place in water and bring to a boil. boil potatoes with 1 tablespoons of salt until fork tender. drain potatoes. put into bowl with butter. then mash the potatoes with a hand masher. add salt and pepper to taste. add milk and whisk until creamy as you want it. don't overwork or the potatoes will be too tough and sticky.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes in half, then each half in quarters -- should come out with eight pieces per potato (just cutting so they cook faster. amount of pieces is not important). place potatoes in sauce pan or pot with just enough water to cover. bring to boil and simmer until potatoes are done (about 20-30 minutes). drain water. place potatoes in medium bowl and add remaining ingredients to your taste. mash the potatoes. beat in enough half-n-half to make potatoes light and fluffy. add maybe a tablespoon at a time so you don't add too much liquid. please note that if you taste it before the cream is added, it will taste salty.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put diced potatoes in a large saucepan and cover with water. bring to a boil and cover and simmer 12 minutes or until tender. drain; return cooked potatoes to pot. while potatoes are cooking: in a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is ok). add the cooked chopped leeks to the pot of drained, cooked potatoes. add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley. mash everything together w\/ potato masher to desired consistency. (i like this a little on the chunkier side).","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and cut potatoes into quarters. boil just until soft. drain potatoes, reserving a moderate amount of the cooking water. start mashing potatoes by hand or in a mixer. add cream cheese, garlic salt, pepper, sour cream and butter. continue mashing until the desired consistency is reached and ingredients are well blended. note: some of the reserved cooking water can be added if the potatoes are too thick. put in a buttered casserole dish (or crockpot). dot top with additional butter if desired. bake uncovered in oven at 400 degrees for 30 minutes. if making ahead, refrigerate; then bake for 50 minutes in oven or heat thoroughly in crockpot. when i bake in my crockpot, i use the low setting for 5 to 7 hours, stirring occasionally.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes in half or until no more than 2 inches thick. boil potatoes until tender (if you use a thin skinned potato, no need to peel). heat remaining ingredients slowly until just hot, not boiling (microwave at 70% power or sauce pan on medium-high heat). press potatoes through potato ricer into large bowl, cleaning skin out of ricer between rounds. after all potatoes are riced, slowly stir in milk mixture until the right consistency.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes, carrots, jalapeno pepper and garlic cloves in a large pot. cover with water, and bring to a boil over high heat. cook 15 to 20 mins or until potatoes are tender. drain water from pot. stir in butter. mash this mixture using a potatoe masher until the butter is melted, and the potaotoes have reached the desired consisistency. mix in cheese, corn, salt and pepper to taste. serve hot, and enjoy!","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepot over high heat, bring potatoes and enough salted water to cover the potatoes to a boil; cook potatoes 15 minutes, or until tender. drain and return potatoes to pot. cook over low heat 1 minute. remove pot from heat. using hand masher mash potatoes with butter and half-and-half until smooth and well blended. stir in chopped fresh rosemary, and sage. season mashed potatoes with salt and pepper to taste, if desired.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes until tender; drain. place in a large bowl and add milk, salt, and butter; beat until light and fluffy. fold in egg, sour cream, cottage cheese, and onions. place in a greased 1 1\/2 quart baking dish. bake, uncovered, at 350 degrees for 20-30 minutes.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in large pot of boiling salted water until very tender, about 25 minutes; drain well. return potatoes to pot. add butter and mash potatoes until almost smooth. mix in 2\/3 cup milk and dijon mustard. season to taste with salt and pepper and garnish with parsley.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape. while the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces. warm the milk. drain potatoes; return to the stove for a minute or two to dry out the water. mash potatoes; add the butter and warm milk. you should have a smooth thick mixture. add the cheddar and parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes, carrots, garlic, and jalapeno in a large pot covered with water bring to a boil over high heat. cook 15 to 20 minutes until potatoes are tender. drain water from pot. microwave corn for a few minutes to heat. stir corn into potatoes along with butter. mash the mixture with a mixer or potato masher until butter is melted and potatoes have reached desired consistency. mix in cheese, salt and pepper. serve hot.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut in half. place in a large saucepan and cover with water. cover saucepan and bring to a boil over high heat. then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes. drain potatoes and mash, preferably with a potato masher. stir in butter, sour cream, salt and pepper. stir in cheese just until mixed. pile into a heated serving dish. potatoes can be covered and kept warm in oven for up to 30 minutes. serve sprinkled with chopped parsley or finely sliced green onions, if you wish.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, cook potatoes and carrots in boiling salted water until tender; drain. mash and set aside. in a skillet, sauté onions and butter until tender, then add to potatoes. add sour cream, salt, pepper, and mix until blended. transfer into a greased 13x9x2-inch pan and sprinkle with the cheese. bake @ 350 30-40 minutes or heated through.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water. using mashing hand tool, smash potatoes (in pot) to desired level of smoothness. add sour cream and continue mashing. add 2-3 tablespoons butter and continue mashing. add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes. serve hot. *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. bring a large pot of slightly salted water to a boil and add potatoes. cook until tender but firm, about 13 minutes. drain potatoes, then mash with butter and milk. with a hand mixer, beat in the cream cheese and onion. in a separate bowl, beat egg with a little bit of the mashed potatoes. stir into potatoes and season with salt and pepper. spray a 2 quart casserole dish with non-stick spray then put in potatoes. bake 1 hour to 1 hour and 15 minutes, or until puffy and lightly browned.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes in salted water until tender when pierced. drain, return them to the pot, cover and let dry a few minutes. in a little saucepan, heat the milk with peas and mint. mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. add salt and pepper if you want. and serve.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for 15 to 20 minutes, until tender. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, crumble and set aside. in the reserved drippings, saute the cabbage and onion until soft and translucent. putting a lid on the pan helps the vegetables cook faster. drain the cooked potatoes, mash with milk and season with salt and pepper. fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. make a well in the center, and pour in the melted butter. serve immediately.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes in a pot with cold salted water to cover. bring to a boil and cook until soft, about 30 minutes. drain the potatoes, then mash them well (or put through a food mill or ricer). return them to the pot over very low heat and stir in the butter and gradually add the milk, beating with a wooden spoon until smooth and creamy. season with salt and pepper. serve immediately or keep warm or reheat in a microwave.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes into about 2 inch cubes and cover them with water. put lid on pot and boil until you can cut them easily with a fork, usually about 30 minutes from the time you start cooking. drain potatoes. place butter in a large mixing bowl. add garlic, potatoes, dill, salt and pepper. blend until potatoes are slightly chunky and butter is melted. add fat free sour cream and skim milk. blend on high until mixture is smooth. serves 5, but usually with leftovers.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes until firm-tender, about 30 minutes drain when done. with a masher, mash potatoes and start adding ingredients in the order listed above one at a time. mash\/mix well after each addition. after adding the cheese, taste and adjust salt if needed. with a hand-held mixer, whip\/beat the potatoes on medium-high speed until light and fluffy (for about 2 minutes) . serve and enjoy!","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: partially peel the potatoes and then cut in half. boil potatoes in slightly salted water until cooked. drain potatoes and blend to desired consistency with a mixer or potato masher. return to a burner on low and add red pepper, garlic, milk, butter and garlic salt. mix well. add more milk if necessary.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut upthe potatoes into chunks put them in a pan of cold water with salt. drain the potatoes and mash with a hand masher. add the mayo,cheese,salt and pepper,garlic in the warm potatoes. add milk to moisten use more milk to mak it the way you like it.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make mashed potatoes according to box, or own recipe. while that is cooking heat corn over medium heat for about 10 minute. add 1 tablespoon. butter, salt and pepper to taste. meanwhile heat butter in skillet over medium heat. add onions, mushrooms and garlic to skillet and sauté until vegetables are wilted and brown. add desired amount of potatoes to bowl. top with gravy, mushroom mixture, corn, cheese, sour cream and chives. salt and pepper to taste and serve.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. drain. meanwhile, cook apples and shallot in 2 tablespoon of butter until very tender. put cooked apples in the saucepan with the drained potatoes. with a potato masher, roughly mash the mixture with the remaining butter. then, with an electric mixer, reduce the mixture in a puree with the cream and nutmeg. add salt and pepper. serve now.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and quarter potatoes. place in a pot, cover with water, and boil until tender. drain. mash potatoes, or put in mixer with paddle (my favorite way to do it.). add sour cream, cream cheese, butter, onion salt, salt, and pepper. stir until smooth and fluffy. serve plain, or with gravy. stays fresh for two weeks.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes until soft (like for mashed potatoes). mash hot potatoes in a bowl with butter, mustard, and milk until blended and smooth. cool slightly. mix in remaining ingredients. can garnish with egg yolk and\/or celery leaves. cover and refrigerate up to 3 days.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large dutch oven, combine potatoes and water to cover. bring to a boil over high heat. reduce heat, and simmer for about 10 minutes, or until potatoes are tender; drain well. in large bowl, combine potatoes, sour cream, butter, cream cheese, salt and pepper. using a potato masher, mash potatoes to desired consistency.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a saucepan and cover with 1 inch of water, season with salt; bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. drain potatoes, return to saucepan with butter and milk. once butter melts, turn off heat and add sour cream; mash potatoes. season with more salt, if necessary, and pepper; stir in basil and serve.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. peel, quarter and boil potatoes with garlic in large stock pot for about 10-15minutes. 2. while the potatoes cook, soften the butter and mix in the salt, sage, basil and garlic powder. 3. drain potatoes and then add them to a stand mixer. 4.add butter mixture to the mixer, add milk (just 1\/4 cup to start then add more if needed), sour cream and better then boullion. 5. turn on mixer on low setting- check them at 30 seconds. do not let them stay in the mixer with them on for to long. 6. you can add parmesan cheese to the mixer as well if you would like too!","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and quarter potatoes. in a large dutch oven, cook potatoes in enough boiling lightly salted water to cover about 20 minuites or until tender.meanhile,in a small saucepan, combine half and half and butter;heat just until butter melts. cover and keep warm. drain potatoes well in a colander,reserving 1\/3 cup cooking water. return potatoes to dutch ovenl mash potatoes, gradually adding cream mixture until smooth. if necessary add reserved potato water until potatoes are desired consistency. season to taste with salt and peppr,just before serving,stir in chives.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté the onion, shallots and garlic in 1 tablespoon butter until starting to caramelize. in the meantime boil potatoes until soft. drain and mash the potatoes with a mixer or potato masher. add the remaining 3 tablespoons butter until melted. add the onion mixture,. start adding milk until the potatoes are the right consistency. taste for salt and pepper; add the horseradish. taste and add more butter, salt and pepper, or horseradish as needed.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes. cut into 1 1\/2 inch chunks, dropping into a large saucepan half filled with cold water. add 1\/2 teaspoon salt. bring to boiling and boil, partially covered, until potatoes are tender, 15 minutes. drain and set potatoes aside. in same saucepan, bring 1 cup milk and butter to simmering. turn off heat. return potatoes to pan. add pepper, nutmeg, and remaining 1 1\/2 teaspoons salt. mash. stir in parsley and remaining 1\/2 cup milk.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and boil potatoes drain till all water is out in a seperate pot 1\/4 cup of white wine reduce it down. place pots in a seperate bowl and begin to mash by hand add 1\/8 cup of chive 1\/4 cup of chicken broth and 10 oz of cream cheese then add white wine mix till creaming and add a little pepper to taste.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put potatoes in a saucepan. add 1\/2 tsp salt. add water until potatoes are covered and bring to a boil. reduce heat and simmer covered 15-20 mins or until done (a fork can easily be poked through them). warm cream and melt butter, together, either in a microwave or in a pan on the stove. drain water from potatoes, put hot potatoes into a bowl. add cream and melted butter. use potato masher to mash potatoes until well mashed. use a strong spoon to beat further, adding milk to achieve the consistency you desire (do not overbeat or your potatoes will get gluey). salt and pepper to taste.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes into a large pot. cut the potatoes in half. add salt water to pot and boil. leave to boil until potatoes are tender. leave potatoes out to dry. mash potatoes with a potato masher twice to make it smooth. add the butter and milk. continue to mash the potatoes until it is smooth and fluffy. add the salt and pepper for taste.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop chocolate into small pieces. melt butter and pour over chocolate. whisk together until the chocolate is completely melted. whip eggs and egg yolks together with an electric mixer for 1 minute. mix sugar and cornstarch together and add to eggs; whip until frothy (approximately 4 minutes). add grand marnier liqueur. add melted chocolate and blend together. fill 5 4-inch ramekins ¾ full and bake at 425°f for 14 minutes. serve immediately (any leftover mix will keep in the fridge for 5 days).","target":"preheat oven to 350 degrees. blend flour, salt, baking powder, granulated sugar and two tablespoons cocoa powder in a mixing bowl. stir in melted shortening and milk. spread batter in a 9-inch-by-9-inch baking pan and sprinkle with brown sugar and 1\/4 cup cocoa. pour hot water over all. bake 45 minutes. during baking, chocolate sauce will settle to bottom and cake will rise to top. to serve, invert cake onto plate or cut cake into squares and invert each square onto a small dessert place. spoon sauce over top. serve warm with a scoop of vanilla ice cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with thyme, salt and pepper. in large frypan, heat half of the oil over medium high heat; brown chicken all over. transfer to plate. add remaining oil to frypan. cook apples and onion, stirring occasionsally, until golden, about 5 minutes. add apple cider, bring to boil, stirring and scraping up brown bits from pan. return chicken to frypan. cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes. transfer chicken to serving platter. whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute. pour over chicken.","target":"preheat oven to 350 degrees f. grease a 9 x 13 baking dish, or spray with cooking spray. lay chicken breasts in dish. in a bowl, combine pineapple, honey, mustard, curry, salt, ginger, and pepper. pour mixture over chicken. cover and bake for 30 minutes. uncover and bake an additional 30 minutes until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"wash rice; drain. add all ingredients together in a large sauce pot; bring to a boil. turn heat to low and cook until thickened (about an hour and a half to 2 hours) stirring often. pour into large bowl and sprinkle with cinnamon and sugar. serve warm or chilled. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"put all ingredients in a saucepan. if the milk does not cover the rice, add more. cook over medium high heat, stirring occasionally, till it boils. cook and stir about 1 minute, until the milk is mostly absorbed. serve warm or cold. for a dessert, top this with freshly whipped cream and sprinkle with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"preheat oven to 350. blend instant nonfat dry milk in water until smooth in heavy sauce pan. add butter and rice; heat slowly until scalding. mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. turn into a buttered baking dish. set in a pan of hot water. bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"bring 4 cups of water to a boil. add 1 cup of rice. boil 20-25 minute boil down if you can. it's better to add a little water then have too much. add the sugar with the milk. pour on the milk and boil till it starts to thicken. take off heat this will thicken more as it cools. add raisins with the milk if wanted. i bag of milk is 5 cups of milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"stir together rice and water in saucepan. heat to boiling . stir. reduce heat; cover and simmer 14 minutes without disturbing. all water should be absorbed. heat oven to 350 degrees. blend sugar, cornstarch, and salt. add eggs and milk to sugar\/cornstarch mixture; beat well. stir in rice, lemon juice, and raisins. sprinkle with cinnamon or nutmeg. pour into ungreased 1-1\/2 quart casserole. place in a pan of very hot water (1-2 inches deep). bake about 1-1\/2 hours, stirring occasionally until pudding is cramy and most of liquid is absorbed. remove from oven and serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"in mixing bowl, combine sugar, salt and cinnamon. beat in eggs just to mix. in small saucepan, scald milk. add small amount to egg mixture and mix thoroughly. slowly add remaining milk to egg mixture until well incorporated. stir in vanilla, rice and raisins. butter a 1 1\/2 quart casserole and set into a pan of hot water coming 1 inch up the side of the casserole. pour pudding mixture into casserole and sprinkle with nutmeg. bake at 350 degrees for 1 hour and 15 minutes (until a knife inserted into center comes out clean). serve warm, with cream (if desired)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"rinse the rice in a strainer, then place in a deep saucepan and cover with water. peel large strips of rind off of the lemon and set aside. over low heat and uncovered, cook the rice but do no stir. in a bowl, mix the beaten egg with some milk. when the water is drying, slowly pour in the egg mixture stirring continuously. add more milk if the mixture is dry. once the rice is cooked, add the sugar and lemon rind and continue cooking until the pudding is just creamy. do not over cook as the pudding will harden as it sets. pour the rice into desert dishes, then sprinkle with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. then add paprika and parsley flakes, stir in and immediately add shrimp. cook for about 4 or 5 minutes or until shrimp turns pink. don't overcook. spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese. enjoy.","target":"1. add the first 3 tbsp of evoo to a medium-hot pan. 2. add shallot, red pepper, garlic and cook until translucent. 3. add chicken broth to deglaze (2 minutes). 4. add white wine, oregano, and basil and reduce to simmer for 5 minutes. 5. while this is simmering, in a separate bowl, combine reserved liquid from the mushrooms with cornstarch and let sit. 6. add milk, rest of evoo, splenda, and cornstarch mixture and increase flame to high and let boil. be careful with the milk that it doesn't boil over. 7. add shrimp and reduce heat to medium, toss until pink (about 3-5 minutes). 8. serve over broccoli rabe or brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 180 degree celcius. line 8\" pan and grease base and side with melted butter. combine dry ingredients in a bowl. stir in milk, oil, egg and cream corn. mixing just until dry ingredients are moistened. pour batter into prepared pan. bake for 20 to 25 minutes or until light golden brown. served warm.","target":"preheat oven to 425 degrees. lightly spray an 8\" by 8\" cake pan (or equivalent iron skillet or other oven-proof pan) with vegetable oil and put into the oven to preheat. mix all ingredients together in a large bowl, pour batter into heated pan and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drop unpeeled garlic cloves in pan of boiling water. cook for about 5 minutes, or until softened. remove garlic, slip off skins, and soak in maple syrup for about 30 minutes. meanwhile, cream butter, sugars, eggs, and vanilla with electric mixer until light and fluffy. add flour, baking soda, and salt, mixing well. drain garlic and chop it finely. add garlic, white chocolate chips, and pecans to dough, and mix well. preheat oven to 350 degrees f. drop dough by tablespoons onto ungreased baking sheet, leaving 2 inches between cookies. bake for 10 minutes or until lightly browned. cool on wire rack.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees fahrenheit. butter pan. peel bananas and mash with fork in a small bowl. in a different bowl mix the sugar, oil, and egg until creamy yellow. blend in the mashed bananas and add nuts if wanted. add flour, baking soda, and salt. destroy any lumps. put the batter into a loaf pan and bake for 1 hour or until tooth pick comes out clean. enjoy!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large bowl, cream butter until light and fluffy. gradually beat in sugar. beat in eggs one at a time. add mashed bananas, vanilla and sour cream. sift together flour, baking powder, baking soda and salt. fold into the creamed mixture, stirring just to blend. in a small bowl, combine topping ingredients. sprinkle half the mixture over bottom of a well greased 9x13\" baking dish. spoon in the batter. sprinkle with remaining topping. bake at 350 degrees for 20-25 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour bottom only of loaf pan. in a large bowl, blend together sugar, bananas, butter and eggs; beat well. add flour, baking powder, baking soda, and salt; beat until well blended. stir in nuts. spoon batter into prepared loaf pan and bake at 350 degrees for 55-60 minutes, or until a toothpick inserted near the center comes out clean. cool in pan for 10 minutes before removing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. lightly butter a 1 loaf baking pan (i keep a baggie of my empty butter wrappers in the fridge for ease of buttering any pan) combine well the dry mix in a large plastic bag. with a hand mixer combine wet mix in a large mixing bowl, blending well. pour increments of dry mix into wet mix, hand stirring each addition. add banana chips and toasted nuts to mixture, stirring well. top with chip and nut mix you may have set aside. bake for 1 hour- 1 hour 15 minutes or when a toothpick inserted, comes out clean. (loaf becomes dark golden) cool on a wire rack. remove from pan when cool and wrap. hide loaf well.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. blend together flour, baking powder, baking soda and salt. in a large bowl cream margarine, gradually adding in sugar. add eggs and combine well. add dry ingredients alternately with mashed bananas, beating until combined after each addition. pour into greased 9x5\" loaf pan. let stand for 20 minutes. bake for 50 to 55 minutes. *forbanana nut bread add pecans to the dry ingredients.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream marg and sugar. add eggs. mix. add bananas. i mash them first with a potato masher. place flour, baking soda and salt in one bowl. place milk, lemon juice, and vanilla in measuring cup. alternating between dry and wet ingredients, slowly add to banana mixture. mix. add nuts or chips at end if you'd like. bake in a loaf pan at 350 for 1 hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f. grease the bottom of 9 x 5 or 4 x 8 loaf pan. blend well first 6 ingredients together. stir in remaining ingredients until they are moist. pour mixture into pan and bake for approx 1 hour. to check if loaf is done, stick a toothpick in the center if it comes out clean then it's done.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. beat shortening until creamy, on medium speed; approximately 2 minutes. add sugar, and beat until fluffy. add eggs and beat until thick and lemon in color. add dry ingredients slowly, and mix thoroughly. add bananas and mix until completely mixed through the batter. grease bottom of a loaf pan. only the bottom-- not the sides. bake for 30-40 minutes or until knife comes clean. cooking times may vary greatly from oven to oven. enjoy!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar together. add eggs one at a time, beating until smooth. blend in mashed bananas. in a second bowl, combine flour, baking soda, baking powder, salt and nuts. add to banana mixture stirring only to moisten! transfer to a greased 9x5x3 inch loaf pan. bake at 350 for approximately 1 hour or until toothpick inserted in centre of loaf comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in glass bowl, mash bananas. beat eggs in separate bowl until light. add to bananas. sift together flour sugar salt and baking soda. add to banana mixture, mix until just together. fold in nuts. pour into buttered 9x5-inch loaf pan and bake 1 hour at 350°f.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. combine ingredients in large mixing bowl. pour batter into 2 prepared bread pans or 1 prepared bundt pan. bake for 1 hour or until firm and golden brown. cool on wire rack for at least 15 minutes before turning bread out onto tray.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine flour,sugar,baking soda and salt. in another bowl,combine eggs,bananas,oil and water. stir into dry ingredients just until moistened. fold in raspberries and walnuts. pour into two greased 8x4x2 inch loaf pans. bake at 350 for 55-65 minutes or until a toothpick comes out clean. cool for 10 min. before removing from pans. note if using frozen raspberries do not thaw before adding to the batter.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325-degrees f. spray 2 loaf pans (4x8) with cooking spray or grease pans with butter. cream butter with sugar and salt in mixing bowl. add next 6 ingredients (eggs- cloves) and mix well. stir in nuts (if using) and bananas. pour into the two prepared loaf pans. bake for 1 hour- 1 hour ten minutes or until toothpick comes clean when inserted in middle of loaves.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter, add sugar. beat in eggs, one at a time. sift dry ingredients together, add alternately with buttermilk. add vanilla and bananas. bake in loaf pans at 350º for 1 hour to 1 hour and 20 minutes or until done. when done, bread will turn loose from sides of pan and knife inserted in middle will be clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease 9x5x3-inch loaf pan. cream butter and sugar. add eggs one at a time. sift flour, baking soda and salt; add to creamed mixture. mixing well, fold in mashed bananas, vanilla and nuts. pour into loaf pan. top with a sprinkling of granulated sugar. bake for 50-60 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour, baking soda, baking powder, and the salt together. cream the butter and sugar together. mash bananas until there are no large chunks. add eggs, mashed bananas, buttermilk to the butter and sugar mixture and mix together. add to flour mixture alternately. when well blended, pour into a greased bread pan and bake in a pre-heated 350 degree oven for 1 hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: set oven to 350. spray loaf pan with cooking spray in a bowl stir together flour, baking powder, baking soda, cinnamon and salt. in another bowl stir together egg whites, banana, sugar, and oil. pour dry ingredients into wet ingredients until mixture is just moistened. pour into into prepared loaf pan. bake for 45-50 minutes until a toothpick inserted in the center comes out clean. cool in pan for about 10 minutes. remove and cool on wire rack. wrap bread in plastic wrap and store overnight.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine dry ingredients, including sugar. in another bowl, combine eggs, bananas, oil, buttermilk and vanilla. add wet ingredients to dry ingredients, stirring until just combined. fold in nuts. pour into a greased 9 inch x 5 inch pan. bake at 350 degrees until top is golden and splits slightly, about 1 hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350°f. butter a loaf pan and set aside. in a medium sized bowl, cream your sugar and butter. next, stir in your yogurt and apple sauce. blend in your mashed bananas. in a separate bowl, combine flour and baking powder. slowly add your flour mixture to the wet mixture, just mixing until combined. put thick batter into your loaf pan and level the top off. bake in preheated oven for approximately 1 hour, until toothpick comes clean when inserted into a few places in the bread.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f. sift flour, baking powder, soda, and salt together. peel and mash banana's in a bowl. in a separate mixing bowl, beat shortening(or butter) and gradually add sugar. beat eggs, 1 at a time, into creamed mixture, beat well after each addtition. stir flour mixture and banana's alternately into creamed mixture, beginning and ending with flour. pour batter into well greased loaf pan. batter should look slightly lumpy with banana's bake for abuot 1 hours and 10 minutes. test bread with toothpick(comes out clean and dry). cool in pan on wire rack, should look golden brown, and have a crack in the middle.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350 degrees. mix the sugar, butter, eggs, and milk together with a spoon in a bowl. in a separate bowl, combine flour and baking soda. add 1\/2 of the flour mixture into the sugar and egg mixture. then add 1\/2 of the banana mixture, and alternate until all in mixed together. put batter in a greased loaf pan or into miniature loaf pans. bake 40-60 minutes, depending on the size of the pan (they should be golden brown on the top). enjoy!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. lightly grease a 9x5 inch loaf pan. in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan. bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream margarine and sugar until light and fluffy. add eggs, one at a time, beating well. stir in bananas. add sifted dry ingredients and mix just until combined. pour into a greased and floured 9-inch loaf pan. bake 45 minutes to 1 hour at 350 degrees.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 325°f. grease loaf pan with shortening, using a pastry brush. mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center comes out clean, 60-70 minutes. let cool 10 minutes, then loosen sides of loaf from pan and remove. let cool completely before slicing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream sugar and shortening together. add eggs and blend well. add soda to mashed bananas. stir flour into mixture alternately with the banana mixture. add salt and buttermilk. bake in greased and floured pans - 350 degree oven for about 40 minutes or until done when tested with a toothpick.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mash the bananas; combine with sugar, eggs and milk. sift flour with baking powder, baking soda and salt. combine the two mixtures. blend in the melted butter, nutmeats and vanilla. pour batter into a buttered loaf pan. bake in preheated oven 325 degree for one hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar until light and fluffy. beat in egg. blend in dry ingredients, then add bananas. pour into greased, floured loaf pan. bake at 350 for about 55 minutes, or until a toothpick comes out clean from the center. a dark loaf pan seems to work best.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put oven rack on lowest position. preheat oven to 350 degrees. grease bottom only of two loaf pans. cream butter and sugar till fluffy. stir in eggs until well blended. stir in bananas, buttermilk or yogurt and vanilla. beat until smooth. stir in flour, baking soda, and salt until just moistened. stir in blueberries. divide batter evenly between the two loaf pans. bake 60-70 minutes or until toothpick inserted in the middle comes out clean. cool 10 minutes in pan. loosen sides and remove bread from pans. cool completely before slicing, about 2 hours.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. melt butter and blend together with the brown sugar, adding the eggs one at a time. sift together dry ingredients, then add to the blend. cream 3 bananas (i recommend using a blender) until they are liquid, then fold into the mix. spread mix into buttered pan. mash the last banana into chunks, then sprinkle evenly over the mix (the effect of the bananas is like chocolate chips). allow 20-30 minutes bake time.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°. spray bottom of 9 x 5 loaf pan with cooking spray. beat butter in large bowl with electric mixer at medium speed until light and fluffy. add sugars. add eggs, and vanilla. add mashed banana and beat at high speed for 30 seconds. combine flour, soda, salt and baking powder. add flour mixture to butter mixture, along with the cream. add walnuts; mix well. pour batter evenly into loaf pan. bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes. cool on wire rack 10 minutes. remove from pan and cut it to eat it. yum!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray. in medium bowl, combine oats and milk; mix well. let stand 10 minutes. stir in bananas, egg substitute and oil until blended. in large bowl, combine flour, sugar or sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (do not overmix.) pour batter into pan. bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. cool in pan on wire rack 10 minutes. remove from pan. cool completely. store tightly wrapped.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. sift together flour, baking powder, baking soda, salt and sugar. in another bowl mash bananas and add eggs, oil and vanilla extract. add flour mixture to wet mixture and mix well. add 1\/2 cup of nuts if desired. grease and flour two 8 x 4 loaf pans. pour mixture into pans bake for 45 to 60 minutes. cool on wire rack for 10 minutes before removing from pans. note: i usually use small loaf pans which makes 8 small loafs and i cook them for 35 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. lightly grease 2 loaf pans. in a large bowl, combine flour, baking soda, nutmeg, cinnamon and salt. in a separate bowl, cream together butter and brown sugar. stir ithe eggs, vanilla and mashed bananas into the butter\/sugar mixture until well blended. stir banana mixture and nuts into flour mixture, just to moisten. pour batter into prepared loaf pans. bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaves comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oven to 350 degrees. lightly oil a loaf pan. mash the bananas and mix with the honey, canola oil and vanilla extract. stir together the whole wheat pastry flour, baking soda and salt. add the nuts. blend the two mixtures and spoon into a lightly oiled loaf pan. bake for 40 minutes, or until center is set.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350 degrees. spray and dust a 9x5 loaf pan with powdered sugar. combine the milk, egg, and bananas, stirring well to mix. blend in the muffin mixes, stirring just until combined. bake for 40-45 minutes or until a toothpick comes out clean. cool 10 minutes and turn from the pan. cool completely and glaze.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven 350°f. grease a loaf pan with butter (or spray with cooking spray). combine all dry ingredients except chocolate chips. combine wet ingredients except banana and peanut butter. combine dry and wet mixtures. mix in peanut butter roughly. mash in banana and chocolate chips roughly. bake in buttered loaf pan about 30 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour, baking powder, baking soda and salt. cream butter, then beat in the sugar. beat eggs into the sugar mix, one at a time. alternately add flour mix and bananas in threes. gently stir in blueberries. grease a 9x5 loaf pan and pour in the batter. bake at 350 for 50 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mash bananas. mix the first 5 ingredients, with pastry blender cut in the butter till coarse, add bananas and eggs. put in lightly greases loaf pan. bake at 350 for 55 minutes. we have added chocolate chips, nuts, raisins, craisins about 1\/2 cup each. add them all or just one.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease two 8 1\/2 by 4 1\/2 by 2 1\/3-inch loaf pans. cream butter and sugar together until light and fluffy. beat in eggs, one at a time. beat in the bananas and vanilla. sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter. fold in the nuts. turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven. cool on rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mash bananas with milk in large bowl. in a separate bowl, cream butter with sugar and add egg. in a third bow, sift dry ingredients together and set aside. alternate adding the dry and creamed mixtures to the bananas\/milk. mix well. bake in ungreased loaf pan at 350 degrees f for 1 hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°. spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely. in bowl mix oil, sugar, and eggs until light and creamy. add sour cream\/yogurt, vanilla and mashed bananas. mix until combined. sprinkle in flour, baking soda, and salt. mix until just combined; it will be thick and sticky. stir in blueberries until just combined. pour batter into loaf pan. bake 1 hour and 15 minutes. carefully remove and cool 5 minutes. run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine butter with sugar and beat until fluffy; beat in eggs, 1 at a time, beating well after each. . stir in bananas, mixing well. whisk dry ingredients. stir into butter mixture alternately with milk, making three additions of dry ingredients and 2 of milk. fold in cranberries and nuts. put into greased and floured 9 x 5 inch pan. bake in 350 degree oven for 1 hour and 10 minutes . cool in pan on wire rack for 10 minutes. remove from pan and cool completely on wire rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a separate bowl, add lemon juice to milk to sour. add first six ingredients including soured milk. mix well, add the next 5 ingredients and mix well again. add the 2 cups flour one at a time. grease and flour baking pans. bake at 350°f for 1- 1 1\/2 hours (45 minutes for smaller loaf pans).","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f mix flour, cereal, spice, baking powder and baking soda medium bowl; set aside. beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. add eggs; mix well. add flour mixture alternate with milk, beating well after each addition. blend mashed bananas. pour into greased 9x5-inch loaf pan. bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out dean. cool in pan 10 minutes on wire rack; remove from pan. cool completely. cut into 16 slices.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat eggs in a small bowl. sift together flour, baking powder, baking soda and salt in a medium bowl. cream butter and sugar in a large bowl. add eggs and beat well. gradualy add flour and bananas, alternating, untill fully incorporated. stir in nuts. pour into a greased loaf pan and bake for 70 minutes or until toothpick inserted in the center comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. mix butter, sugar and eggs. in a separate bowl, mix flour, baking soda and salt. mix with egg mixture. add in mashed bananas. pour into muffin tins. bake for 20-25 minutes. for a loaf, spray loaf pan with cooking spray, bake 45 minute, cover and cook another 15 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°. cream butter and sugar. add bananas and eggs, beat well. mix flour, salt and baking soda in separate bowl. add to banana mixture. pour batter in a 9x5 loaf pan (greased ond floured). bake for 55 to 65 minutes, or until inserted toothpick comes out clean. cool on rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 180c\/350°f. lightly butter a 900g \/ 2lb loaf tin then line the base with greased parchment paper. sift the flour into a bowl and, using your hands, rub in the butter until the mixture resembles fine bread crumbs then stir the sugar into the flour mixture. peel and mash the bananas and tip into the bowl with the eggs and honey. beat well until evenly combined then transfer into prepared tin. bake the banana bread for 1 ¼ hours or until golden brown. remove from the oven and leave in the tin for approximately 5 minutes, and then turn out onto a wire rack and leave to cool completely.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soy-buttermilk can be made by mixing 1 cup soymilk with 1 tbsp vinegar (1:1 subtitution with real buttermilk). mix dry ingredients. mix bananas\/oil\/buttermilk in a separate bowl (blend 'til smooth). stir dry and wet ingredients. add 'eggs' and mix well. bake at 325ºf for 1 hr 15 minute. from anonymous post on vegweb.com. for vegan use egg sub and soy buttermilk.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f. grease (not oil) bottom only of 9x5 or 8x4 inch loaf pan. in large bowl, blend first 6 ingredients; beat 1 minute at medium speed. stir in remaining ingredients just until dry ingredients are moistened. fold in nuts and or chocolate chips. pour batter into prepared pan. bake at 350°f for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. cool at least 5 minutes, remove from pan. yummy :).","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375f and grease a loaf pan. beat egg and sugars. add in bananas, vanilla and melted butter and mix well. stir in dry ingredients and spices, if using, until just combined. pour batter into pan and bake for 35-40 minutes, until tester has a few crumbs, but no batter, clinging to it. cool in pan for 10 minutes, then transfer to wire rack. wrapped well, this should keep for several days.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour. add soda, salt blend set aside. beat creamed room temperature soften butter with sugar until blended well. add eggs, banana, milk, lemon or vinegar. add chopped nuts of your choice. add flour mixture slowly to banana mixture blend well. with wax paper lightly grease your loaf pan with butter then dust with flour. pour batter into loaf pan. bake at 350 for 60 to 70 minutes. until a long toothpick comes out clean from centre of loaf.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. begin by mashing bananas in a large bowl. add the rest of the ingredients one at a time, mixing after each addition. grease and flour the bottoms of 2 bread pans. pour mixture into bread pans and bake. i baked for approximately 45 minutes. start checking for doneness at about 35 minutes, and check every 5 minutes after until bread is done. let cool, and enjoy! wonderful frozen - cool completely, wrap in freezer paper, and freeze. thaw on countertop when ready to eat.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325. grease two loaf pans. combine flour, cinnamon, salt, soda and powder; set aside. combine sugar, eggs, applesauce and vanilla in a large bowl. add mashed banana and walnuts; stir to combine. add banana mixture to flour mixture and stir well. pour evenly into prepared loaf pans; bake 60-65 minutes or until loaves test done with toothpick. let cool in pans 10 minutes; remove from pans onto wire rack to cool completely. *note:loaves freeze well.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350ºf. grease 9 x 5 x 3-inch loaf pan. combine flour, sugar, baking powder and salt in large bowl. add banana, jif, milk, crisco oil and egg. beat at medium speed of electric mixer, scraping sides and bottom of bowl. mix just until blended. (do not over-mix.). bake at 350ºf for 60 to 65 minutes or until toothpick inserted in center comes out clean. (cover top loosely with foil after 45 minutes to prevent over browning.). cool 10 minutes in pan. remove to cooling rack. makes one loaf. if using glass, reduce temperature to 325ºf.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f (175 degrees c). grease 2 loaf pans. in small bowl, mix flour, baking powder, baking soda, and salt. set a side. in another bowl, cream butter, sugar, and brown sugar until well blended. add eggs and vanilla. mix well. mix in flour mixture. stir in mashed bananas, buttermilk, and nuts (optional). spread in prepared loaf pan. bake at 375 degrees f (175 degrees c) for 40-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together the first four ingredients. cream until light the next three ingredients. then beat in the bananas. alternate adding the wet mixture to the flour mixture in about three parts with the water and vanilla. stir until just blended. fold in the chocolate chips, nuts, cranberries, etc. pour into oiled loaf pan. bake at 350 for 1 hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix sugar, margarine and bananas together with a mixer. add eggs, milk and vanilla and mix. add dry ingredients and nuts (optional) and mix either by hand or with a mixer until well blended. pour into 3 greased and floured bread loaf pans and bake at 350 degrees for about 55 minutes (or until a knife comes out clean). i've also made this recipe in 2 loaf pans and an 8x8 pan and it works just fine - just check the 8x8 pan after 45 minutes or so.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. cream butter and sugar until fluffy. add eggs and beat until light. add rum, sour cream and almond extract. mix in mashed bananas. combine flour, baking soda and salt in separate bowl. pour wet mixture into dry mixture and combine. bake for 1 hour depending on size of loaf pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. set aside. in a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. set aside. in a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. with a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. pour batter into prepared pan. bake 55 t0 60 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean. place on a wire rack to cool and then remove the bread from the pan. serve warm or at room temperature.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease 9 in bread pan. cream butter and sugar till light and fluffy. add eggs one at a time, beating well after each addition. sift all purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mizture, mixing well. fold in bananas, vanilla and walnuts. roughly mix remaining butter and brown sugar into clumps. sprinkle on top of the bread. pour mixture into pan, bake 50 to 60 minutes or till cake tester comes out clean. cool in pan 10 minutes then in a rack. makes one loaf.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. in a large bowl, beat together oil, sugar, eggs and mashed banana. add dry ingredients, milk and vanilla. stir in nuts and chocolate chips. spray loaf pans with cooking oil and fill to 3\/4 full. bake at 350 degrees for 50-60 minutes. insert toothpick, if clear bread is done.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. cream together the butter and sugar. add the eggs, mashed bananas, and vanilla, and stir until well combined. in a separate bowl, blend the flours, baking soda, salt, and spices. add the flour mixture to the banana mixture and stir until well combined. stir in chopped pecans. pour into a greased loaf pan, and bake for 45 minutes. take the loaf pan out of the oven and cover the edges with aluminum foil to help prevent burning while the middle finishes cooking. return the pan to the oven and bake for another 15 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 170°c (350°f). mash the bananas and beat into the eggs and oil. add the sugar. in a separate bowl, sift all the dry ingredients (except sugar and optionals). make a well in the centre and gently mix in the wet ingredients. add the optional nuts or raisins. poor into a lightly greased and floured loaf tin. bake for 1 hour or until a toothpick comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. combine flour and baking soda with whisk. beat sugar and butter with a mixer on medium speed. add eggs 1 at a time to the butter\/sugar mixture and beat well. add bananas, yogurt and vanilla extract to butter\/sugar mixture and beat until blended. add flour mixture and beat on low speed until just moist. bake in an 8x4-inch greased loaf pan for 50 minutes to an hour depending on your oven.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: smash bananas into a pulp and set aside. combine all dry ingredients. in separate bowel, combine oil with natrual sweetner and vanilla. in three intervals, add flour mix. to oil mix. alternating with banana pulp until all is combined into a smooth batter. pour batter into loaf pan (if using small loaf pan, you may have to divide the batter between two pans). sprinkle brown sugar and nuts on top of batter and bake loaf(s) at 350 f for 50 to 60 minutes or until a toothpick comes out clean when inserted into loaf. when done baking, switch oven to broil and leave loaf there for about two to three minutes or just until brown sugar begins to carmelize. then remove from oven and enjoy!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f, butter 9x5x3\" loaf pan. with an electric mixer, cream the butter and sugar until light and fluffy. add the eggs beating well. sift the dry ingredients together and combine with the butter mixture. blend well. add the bananas, sour cream, and vanilla. stir well. stir in the nuts and pour into the pan. bake 1 hour until a cake tester comes out clean. turn out onto a rack to cool.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees fahrenheit. spray a 9-by-5-inch glass loaf pan with butter-flavored cooking spray. in a large bowl, combine splenda sugar, unsalted butter, and eggs. mix well using a wire whisk. stir in mashed bananas. add flour, baking power, and baking soda. mix gently using a sturdy spoon. evenly spread batter into prepared loaf pan. bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. place loaf pan on a wire rack and let set for 10 minutes. remove banana bread from pan and continue cooling on wire rack. cut into 8 slices.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees and prepare a 9x5 inches pan or a muffin pan (grease and flour). in a bowl combine the flour, sugar, soda, and salt. in another bowl mix the bananas, eggs, oil, buttermilk, and vanilla. mix until well blended. combine flour mixture with banana mixture and stir until well combined. stir in chopped walnuts and pour into pan. in loaf pan bake for 1 hours 15 minute in the muffin pan bake for about 50 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease and flour 9x5x3 pan, or two small loaf pans. combine flour, baking soda, baking powder and salt in medium bowl set aside. in seperate bowl beat butter and sugar. beat in eggs, one at a time to butter and sugar. stir in vanilla. stir in flour mix along with banana and milk. stir in ¾ cup nuts or chocolate chips. pour batter in pan. sprinkle remaining nuts or chocolate chips on top. bake 350º 1 hours 20 minute \u2013 golden brown on top (two small loaf pans cook 40 min). cool wire rake. wrap tight, eat next day.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease the bottom and sides of one loaf pan. in a mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. make a well in the center of dry mixture. in a separate bowl combine the egg, bananas, sugar, and oil (i prefer canola oil). add the egg mixture to the dry mixture. stir just till moistened (the batter should be lumpy). fold in nuts is desired. pour the batter into greased loaf pan and bake at 350 degrees for 50-55 minutes or until a toothpick or a knife inserted near center comes out clean. cool for 10 minutes in the pan on a wire rack then remove bread from pan and let cool completely. bread is best when wrapped in foil and left overnight before cutting but it is also great hot out of the oven!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. spray loaf pan (8-1\/2 x 4-1\/2 x 2-1\/2 or 9 x 5 x 3) with nonstick cooking spray. beat sugar and butter on medium until light and fluffy. beat in egg, egg whites, bananas and water at low speed until well blended. stir in remaining ingredients. pour into loaf pan. bake until toothpick inserted in center comes out clean, about 50-60 minutes. cool 5 minutes, remove from pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. in a small bowl combine flour, baking soda and salt. cream butter and sugar in a large bowl. add eggs one at a time mixing well in between. add bananas, vanilla and nuts mix well. gradually add dry ingredients and sour cream alternating - end with dry ingredients. pour into a greased loaf pan. bake 1 hour. for 12 muffins prepare as above. pour into 12 muffin liners and bake 17-21 minutes @ 350.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix first 4 dry ingredients. in a large bowl beat together oil, sugar and water. add flour mix to wet mix and add bananas. stir in nuts (optional) and blend well. pour into greased loaf pan and bake 1 hour or until done. cool in pan at least 15 minutes. store in refrigerator.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the flour with the buttermilk in a medium bowl, cover, and let it sit out on the counter overnight. in the morning, preheat the oven to 350 degrees. stir the remaining ingredients into the flour and buttermilk mixture. butter and flour a 9\" x 5\" loaf pan, and pour the mixture into the pan. bake for 1 hour, or until a toothpick comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. butter 4 small loaf pans. cream together butter and sugar. add eggs, beat well. sift the dry ingredients together and combine with the butter mixture. add the bananas, sour cream and vanilla. pour batter into prepared pans. bake for 45 minutes, check with cake tester to see if done.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place all ingredients into a large bowl and mix well. initially it may seem a little dry but just keep on mixing until it is a pasty liquid. transfer mixture into a lightly greased loaf tin. bake in oven for about 45 to 50 minutes at 175oc. stick a toothpick in the middle of the loaf - if it comes out clean it is cooked. to make it tastier it is better to use fairly ripe bananas.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together flour, baking powder, soda and salt. beat butter until creamy. add sugar gradually and continue beating until light and fluffy. add eggs and beat well. add flour mixture alternately with bananas, a little at a time. turn into a well-greased 9x3x5 inch loaf pan, and bake at 350 for 1 hour and 10 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: separate eggs, and beat whites until soft peaks form. in different bowl mix butter substitute and sugar, with egg yolks, and cinnamon and nutmeg. add whiskey now, if using. add the salt. in yet another bowl mix dry goods. then mix dry in to wet, add nuts. and if mixture is dry, add a splash of rice\/soy milk. then put in loaf pans. slice extra bananas and put them on top, then sprinkle some raw sugar on top of those. bake at 350°f, covered with tin foil, for about 30-40 minutes, then uncover for 10 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar together. add eggs. in a separate bowl, combine dry ingredients. add dry ingredients to butter\/sugar mixture. stir in buttermilk. mix in mashed bananas. add vanilla and nuts, if using. pour into greased loaf pan. bake at 350 until a knife inserted comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour and dry ingredients in large bowl. mix butter and dry ingredients together using your hands, like you are making a pie crust. mash bananas thoroughly in separate bowl. whisk eggs together in small bowl. combine all ingredients until moistened\/combined. mix in chopped walnuts. (optional). grease loaf pans. pour mixture into loaf pans about half full. bake at 350 for 45 minutes or until knife inserted into center comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f. grease a loaf pan (or muffin pan). cream the butter and sugars until light and fluffy. add the bananas, yogurt, applesauce, egg, and vanilla and mix well. in a separate bowl mix, together flours, baking powder, baking soda, salt and cinnamon. add the dry ingredients to the wet ingredients and mix well. [variations: add 1 small apple (peeled, cored and diced), 1\/2 cup chopped walnuts, or 1\/2 cup chocolate chips]. pour into the pan and bake for 1 hour to 1 hour 15 minutes until a toothpick inserted in the center comes out clean (if baking muffins, bake for 20-30 minutes). cool in the pan for 5-10 minutes before removing from the pan and cooling completely on a wire rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening until creamy. add sugar and eggs until pale lemon in color. add dry ingredients alternatively with bananas. blend them roughly. grease bottom only of a leaf pan. turn batter into pan. bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean and dry. let bread cool in pan 20 to 30 minutes. turn on rack. enjoy!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl cream the sugar and butter until well blended. add the eggs one at a time, mixing well after each egg. mix in the bananas, milk, and baking soda. add flour a little at a time and mix well. grease and flour two loaf pans and fill to about 3\/4 filled with bread mixture. bake at 375 degrees for one hour. for moister bread place a loaf pan half filled with water at the bottom of the oven to add some slight steam while baking. this also works well baking cakes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. grease bottom only of 8 1\/2 inch loaf pan. mix splenda, applesauce, and margarine in large bowl. stir in egg until well blended. add bananas, half n half, and vanilla. beat until smooth. stir in flour, baking soda, and salt until just moistened. top with nuts and press in (if desired). pour into pan. bake 8-inch loaves about 35-45 minutes or until toothpick inserted in center comes out clean. cool 10 minutes. loosen sides of loaves from pans; remove from pans and place top side up on wire rack. cool completely.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place oven rack in its lowest position. heat oven to 350 degrees. grease bottoms only of 2 loaf pans 8 1\/2 x 4 1\/2 x 2 1\/2. mix sugar and butter in a large bowl. stir in eggs until well blended. add bananas, buttermilk, and vanilla. beat until smooth. stir in remaining ingredients until moistened. pour into pans. bake for 1 hour, or until wooden pick inserted in center comes out clean. cool 5 minutes. loosen sides of loaves from pans; remove from pans. cool completely before slicing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together flour, baking soda, baking powder, and salt. in large bowl, cream butter and sugar until creamy. beat egg slightly, and mix into the creamed mixture with the bananas. mix in sifted ingredients until just combined. stir in milk and nuts. spread batter into greased and floured 9x5 inch loaf pan and bake at 350 degrees for 60-65 or until top is brown and cracks on top.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mash up bananas, mix in sugar and oil. add sieved flour and mix it and the rest of the main ingredients together. pour into a well-greased 2-pound bread loaf tin, sprinkle topping on top. place bread tin into a casserole dish with a cup of water in it, and bake at 325f for 40 minutes. remove from oven, put foil over the loaf, and bake for another 40 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 170 degrees. in a bowl, mash up the bananas and add in the oats and sultanas, mixing thoroughly. continue mixing and add in the vanilla extract and oil. line a baking tray with parchment paper and use either tablespoons or teaspoons (yields rougly 30) to transfer the mix onto the tray. don't worry that it may be 'sloppy'. bake until the edges start to go golden brown (anywhere between 20-30 minutes). once removed, leave to cool on a cooling rack. these are incredibly moist so do not expect crispy\/dry cookies! they do hold together though very well.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f spray a loaf pan with cooking spray. combine all ingredients, except blueberries and 1tb flour, well. toss blueberries with 1tb flour to coat berries. shake in a sifter to remove excess flour and add to batter. fold in blueberries. pour batter into pan and bake 1 hour or until dark brown on top.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. toss washed blueberries with 2 tablespoons flour. set aside. mix 1 3\/4 cup flour, baking powder, baking soda, and salt together. set aside. in a large bowl with mixer cream shortening and gradually beat in sugar until fluffy. beat in the ggs, one at a time. add the flour mixture alternately with mashed banana, stirring until blended. fold in the blueberries. pour mixture into a greased loaf pan. combine topping ingredients (brown sugar, 1\/4 cup flour, pecans, butter and cinnamon). sprinkle on top of batter in loaf pan. bake for 50-60 minutes or until a toothpick comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 350°f. stir butter and sugar until evenly blended. stir in eggs with butter and sugar mix. add bananas to mixture until slightly fluffy. i like to put the bananas in the fridge until i'm ready to make this and then squish between my fingers to get them a little soft. sift all purpose flour and add baking soda. mix the above ingredients until you have almost a cake like batter but it's a little thicker. add vanilla and malibu rum, i use roughly a tablespoon of the rum and mix. bake at 350°f for about an hour or until the center is cooked through. you can test this by using a toothpick, if it comes out clean with no batter then its done if not you need to continue baking :).","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees farenheit. in large bowl, cream together sugar and butter. add bananas and eggs. sift the cake flour, salt, and baking soda together three times. blend together the banana mixture and the flour mixture, being careful not to overmix. bake in greased and floured loafpan for 45-50 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat oven to 350 degrees. mash bananas and set aside. in medium bowl, combine all ingredients (adding the bananas last) and mix with a mixing spoon until well blended. grease small bread loaf pan. place in oven and cook for approximately 45 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease bottom of 9x5 loaf pan. combine sugar and margarine, beat until light and fluffy. add eggs, beat. add bananas, milk, and vanilla, blend well. combine flour, nuts, baking soda, and salt. add to banana mixture, mix well. pour into greased pan, bake at 350 for 55 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f combine salad dressing, egg and banana. in separate bowl, combine remaining ingredients. add dry ingredients to salad dressing mixture. turn into a 9 x 5-inch greased loaf pan. bake 60 to 70 minutes. let stand 10 minutes; remove from pan. cool before slicing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. in large bowl, mash the bananas, stir in oats, dates, oil and vanilla. mix well and allow to sit for 15 minutes. drop by tspfuls onto ungreased cookie sheet. bake for 15-20 minutes (depending on your oven). in combining the ingredients, i personally use my food processor. i just toss everything in and let it mix.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, cream butter, sugar, eggs and bananas. mix in vanilla and soda, beating in well. add flour till mixture is well combined but not overmixed. add sour cream. this ingredient is absolutely crucial for the moist consistency of this bread. bake at 300 degrees for about an hour or until skewer comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: have all ingredients at room temperature. preheat oven to 180 degrees c, 350 degrees f. grease an 8 1\/2 x 4 1\/2 inch (6 cup) loaf pan. whisk the flour, salt, baking soda and baking powder together thoroughly. in a large bowl, beat butter and sugar on high speed until lightened in colour and texture, 2-3 minutes. beat in the flour mixture until blended and the consistency of brown sugar. gradually beat in eggs. fold in bananas and nuts until just combined. scrape the batter into the pan and spread evenly. bake until a toothpick inserted in the centre comes out clean, 50-60 minutes let cool in the pan on a rack for 5-10 mins before unmoulding to cool completely on the rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. spray an 8x4x2 inch loaf pan with nonstick coating. set aside. in a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. set aside. 2. in a large mixing bowl stir together the egg whites, banana, sugar, and oil. add flour mixture all at once to banana mixture. stir just until moist. 3. spread batter in prepared pan. bake in a 350 oven for 45-50 minutes or until a toothpick inserted near the center comes out clean. 4. cool the bread in the pan on a wire rack for 10 minutes. remove from pan; cool completely on rack.wrap bread in foil or plastic wrap; store overnight. makes 1 loaf.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: reheat the oven to 180°c (160°c fan-forced). grease a 14cmx21cm loaf pan; line the base and long sides with baking paper, extending the paper 5 cm above the long sides. beat butter, vanilla, and sugar in a small bowl with an electric mixer until light and fluffy. beat in eggs, one at a time. transfer mixture to a large bowl; stir in banana then sifted flours, in two batches. spread mixture into pan; cover with a strip of pleated foil. bake 40 minutes; uncover, bake another 30 minutes. stand 5 minutes; lift onto a wire rack to cool. serve toasted or warm, with butter if you like.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. in medium mixing bowl, mix together mashed bananas and splenda. beat egg white, then add to banana mixture. in seperate mixing bowl, mix flour, baking powder and soda, salt and nutmeg together. slowly add dry ingredients into banana mixture, mixing thoroughly. in small mixing bowl, mix melted spread, vanilla, and nuts (if adding), then add into mixture. pour mixture into a greased and floured 9\"x5\" loaf pan and bake for 1 hour at 350 degrees.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. cream together sugar and butter until light and fluffy. add bananas and eggs and beat until well mixed. sift together dry ingredients, then blend with the banana mixture, but do not overmix. pour into 2 lightly-greased loaf pans. bake for 45 minutes to one hour, until firm in the centers and the edges start to separate from pans. cool on rack for 10 minutes before removing from pans. freezes very well.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. melt margerine in microwave. in large bowl, combine sugar,flour,baking soda, baking powder, and salt. slightly beat the eggs and add to dry mixture along with melted margerine. smash bananas. add bananas and milk to mixture. mix well with spatula. fold in chocolate chips. bake 45 min-1 hour for large loaf. bake 30-45 min for 3 small loaves.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar. add eggs, vanilla, milk, and bananas and mix together. add all dry ingredients to batter and mix until the batter is fairly smooth. pour batter into a well greased loaf pan and sprinkle white sugar on the top. bake at 350f for 50-55 minutes. when it is done a knife inserted in the middle should come out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven 350 degrees, grease 9x5x3\" bread pan. mix apple sauce and splenda together. add eggs one at a time, beating well after each addition. sift all purpose flour, baking soda and salt together , stir in whole wheat flour and add to apple sauce mixture, mixing well. fold in bananas, vanilla and walnuts. pour mixture into pan, bake 45 - 55 minutes or until toothpick comes out clean. cool in pan 10 minutes, then on rack. wrap in aluminum foil.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 325°f grease a 9\"x5\" loaf pan and set aside. stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts, and chocolate chops together in a large bowl and set aside. in a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla extract together. lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky. spoon the batter into the loaf pan and smooth the surface with a spatula. bake for 70-75 minutes or until the loaf is golden brown and a toothpick comes out clean. cool in the pan for about 5 minutes and then turn out onto a wire rack and allow to cool the rest of the way.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mash the bananas, then add the splenda (can also use sugar) beat the egg in a separate bowl, then mix it in with the bananas and splenda. get another bowl and mix all the dry ingredients together now mix together the dry ingredients and the bananas mix in the applesauce, then mix in the chocolate chips grease muffin tins. fill 3\/4 way up. bake in a 350 oven for about 18 to 25 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. oil and flour a 9x5x3-inch loaf pan. using an electric mixer, cream the shortening and sugar. with the mixer running on medium speed, add the eggs one at a time. add the bananas and mix well. add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. the dough will be sticky. pour the dough into the prepared pan and bake about one hour or until the center is brown and set. keep an eye on this as most people find that it cooks sooner, while others say it took a bit longer.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. cream splenda and applesauce in small bowl. beat in egg whites. combine mashed bananas, milk, vanilla and almond extract. mix together flours, baking soda, salt, cinnamon and pumpkin pie spice. add small amount of flour mixture to banana mixture, stir until blended. add some of egg mixture to banana mixture, until blended. continue alternating between flour and egg until batter is fully incorporated. pour batter into well greased bundt pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together the flour, baking powder, salt and baking soda. set aside. add sugar to shortening, creaming well. blend in eggs, one at a time, beating well after adding each one. stir in mashed bananas. add the wet mixture to the dry ingredients, blending well. stir in the nuts. turn into a 9x5x3\" loaf pan, well greased on the bottom. bake at 350 degrees for 60-70 minutes. cool before slicing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 170 deg celsius grease a 27 x 14 x 8 cm deep loaf pan sift dry ingredients together using an electric mixer, beat butter and sugar until light - 3 mins add egg and vanilla essence, mix well add oil, mix well stir in banana add dry ingredients and mix on low speed of electric mixer until just combined. spread into greased pan bake for 1 hour. leave to cool in pan for 10 mins then turn onto a wire rack to cool. let go completely cold before cutting. this makes quite a large loaf. for a smaller loaf, halve the ingredients and use a 23 x 14 cm loaf pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, vanilla and bourbon, then the spices. sprinkle the baking soda and salt over the mixture and mix inches add the flour last, mix. pour mixture into a buttered 4×8 inch loaf pan. bake for 50 minutes to one hour, or until a tester comes out clean. cool on a rack. remove from pan and slice to serve.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre heat the oven to 350 deg.f. mix the mayonnaise and mashed bananas in a bowl. sieve the dry ingredients and add to the wet mixture. mix with hand until smooth. grease and dust the loaf pan. pour the mix into the pan and bake for about an hour. tips: use over-ripe bananas for best results.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix flour, baking soda, and salt in mixing bowl. in another bowl mix margarine, eggs, and sugar. to sugar mixture add bananas, vanilla, water and lemon flavoring. beat together and add small amounts of flour mixture until completely mixed. grease 2 loaf pans. bake for 45 minutes to an hour until center is cooked.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 325 degrees fahrenheit. on a dinner plate,peel and mash the bananas. add the lemon juice, and mash again. cream the sugar and the butter in a stand mixer. add the eggs. add the mashed bananas and mix well. add the bisquick, nutmeg, and cinnamon last. pour batter into greased and floured loaf pans and bake for 20-30 minutes, or until the middle is no longer gooey.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. cream butter and sugar in electric mixer. add eggs one at a time, beating after each addition. add vanilla, bananas and lemon juice; mix well. sift together flour, baking powder and salt. add to banana mixture. put in greased loaf pan. bake for 1 hour or until fork comes out clean. option 1: can be made into 12 muffins. follow same directions, but only bake for 30 minutes. i often add chocolate chips for the kids. option 2: before baking, add 1 cup chopped walnuts or pecans. option 3: if you find too sweet, sugar can be reduced to 1\/2 cup.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. coat a 12-cup large muffin pan with cooking spray. in a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. stir in oats and cranberries. add oil, egg, milk, carrots and banana and stir until 2 minutes. distribute batter between the 12 muffin cups. bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f spray one 9x5 inch loaf pan with non-stick cooking spray. in a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. sift together the splenda, flour, baking soda, and salt; mix into banana mixture. stir in pecans. spread batter into prepared pan. bake 1 hour, or until a toothpick inserted into the center comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream the butter or margarine and cream cheese together. gradually add the white sugar, and continue beating until light and fluffy. add eggs one at a time, beating well after each addition. stir in the mashed bananas and vanilla. add flour, baking powder, and soda; mix until batter is just moist. in a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon. divide 1\/2 batter into two greased and floured 8x4 inch loaf pans. sprinkle pecan mixture over batter in pans, and top with remaining batter. bake at 350 degrees f (175 degrees c) for 45 minutes, or until an inserted toothpick comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the flour, baking powder and salt. mix the sugar, shortening, and eggs together. stir in the bananas. add the dry ingredients and stir just until smooth. pour into a greased 9x5x3\u201D loaf pan. bake at 350 degrees until firmly set when lightly touched in the center, about 50 to 60 minutes. bread may crack across top; that\u2019s fine. cool on rack for 10 minutes and then remove from pan to continue cooling.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. in a large mixing bowl, combine the mashed bananas, sugar, egg, oil and almond extract. in a separate medium sized bowl, sift together the flour, baking powder, baking soda, salt and cinnamon; then slowly mix into the banana batter until everything is thoroughly combined. pour the banana bread mix into a greased loaf pan, or cupcake pan, and bake for 30-45 minutes for cupcakes, or an hour a loaf. (i know my bread is ready when it's golden, not brown, on top, i don't even have to do the toothpick test.).","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. thoroughly grease a 5 x 9-inch loaf pan. sift the flour, measure, and sift with the baking powder and salt onto a piee of waxed paper. add the nuts, raisins and candied fruits, and mix until well coated with the flour. cream together the butter and sugar until fluffy. beat in eggs one at a time until lthik and pale-lemon colored. alternate additions of flour and fruit mixture and the mashed bananas, stirring after each addition until well blended. begin and end with flour mixture. spoon into prepared loaf pan and bake in preheated oven for about 60 minutrs or until bread pulls away from the sides of the pan. let cool about 20 minutes before turning out on a rack to cool well.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 deg f. in a large bowl combine together the flour, baking soda, and salt. cream the butter and brown sugar in a separate bowl. beat the eggs and add to the sugar mixture. mash the bananas, add to the sugar mix and combine well, little chunks of bananas are fine, they kinda blend inches add sugar\/banana mix to flour in large bowl and stir just to moisten; too much mixing will end up in a dense bread. pour mixture into lightly greased 9x5 loaf pan and cook for 65 to 70 minute remove from oven when cake tester is inserted into middle of bread and comes out clean. cool for 15 min before removing from pan. finish cooling on wire rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream: 1\/2 cup oil. 3\/4 cup sugar. then add: 3 ripe bananas (mashed well). 1\/4 cup yogurt. 1 egg. mix dry ingredients in separate bowl then pour banana mixture in: 1 1\/2 cup flour. 3\/4 tbp cinnamon. 1 tsp baking soda. 3\/4 tsp salt. bake at 350 f for 50-60 minute.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter, sugar, and eggs. add bananas and vanilla and mix well. sift dry ingredients together and fold into banana mixture. add nuts. pour into a greased 9x5 inch loaf pan. bake at 350 for 45 minutes. the bread will continue to cook for a few minutes after leaving the oven. take out of the loaf pan and cool on a wire rack or piece of aluminum foil. double the recipe for 2 loaves. note: this same recipe can make muffins, 6 in the large tins, 12 in the medium, from one loaf recipe. you may also use a bundt pan instead of a loaf pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake at 350 degree's for 1 hour. mix butter and banana's with wooden spoon. mix in sugar, egg, and vanilla together. sprinkle the soda and salt in the mixture of sugar, egg and vanilla. add the flour last, mixing in gradually. bake in 4x8 loaf pan. cool on rack and remove while still warm. eat.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350 degrees f and lightly spray a loaf pan with cooking spray. mash the bananas, whisk in the applesauce, oil, sugar, honey and molasses until just combined. in a separate bowl, stir together the flours, soda, cinnamon and salt. stir the wet and dry ingredients together until just combined. spread the bread mixture evenly in the prepared pan and bake for 45-50 minutes or until lightly brown and a toothpick inserted in the middle comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: set oven to 350 degrees f. line the bottom of a loaf pan with parchment paper. sift together the flour, baking soda, cinnamon and salt. beat sugar and eggs with a whisk until light and fluffy. drizzle in oil. add mashed bananas, sour cream, and vanilla. fold in dry ingredients and nuts. pour into a lined loaf pan and bake for about 45 minutes to 1 hour.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. combine all ingredients in a large mixing bowl. pour batter into 3 greased bread pans till 1\/2 to 2\/3 full. bake for 1 hour and 30 minutes. check with a knife inserted into the center of loaf after 1 hour and 20 minutes for doneness. if knife comes out mostly clean, its done. cool for 15 minutes before removing from pans.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour 2 loaf pans. mix flour, sugar, baking soda, cinnamon, and salt. in a separate bowl mix oil, cold water, and eggs. mix the two mixtures together. after the two are mixed, add the bananas. pour into 2 loaf pans and bake for 1 hour. let cool outside of pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f lightly grease loaf pan or put liners in muffin pan. in medium bowl, combine flour, baking soda and salt; set aside. in large bowl, add 2 bananas and sugar. whip for a good 3 minutes until light and fluffy. add melted butter, eggs and vanilla; beat well scraping sides. mix in dry ingredients until just blended. mash other 2 bananas so they still have a bit of texture and fold into. pour batter into loaf pan or muffin cups. bake for 1 1\/4 hours if in loaf pan. approx 15-20 minute if large muffins. check with toothpick. cool for 10 minutes then turn out loaf or pull muffins out of pan to cool completely. dust with powdered sugar. optional, toast bread slices.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat over to 350 degrees. in a large mixing bowl, beat on low speed bananas, butter, sugar, and the egg until mixed. add in the vanilla, salt and baking soda and beat until mixed. add flour and 1°c of walnuts and mix until the mixture is thoroughly wet. pour mixture into a greased (pam) 4x8 bread pan. bake for 45 minutes or until a toothpick comes out clean. let cool on a cooling rack. slice and enjoy!","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the dry ingredients first. add flour, oats, baking soda, and salt in a large bowl. mix dry ingredients with spoon or whisker and set aside. in separate large bowl mash the bananas. add sugar, honey, egg and butter to mashed bananas and stir. add dry flour mixture to wet banana mixture and stir until all flour is mixed (about 20 strokes). pour into a 5\"x9\" nonstick loaf pan. bake on center rack for 20 minutes at 340°f bake for additional 33 minutes at 335°f. test with butter knife in center. when knife comes out clean then it's done.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. preheat oven to 325 degrees f. 2. in a large bowl, thoroughly mash the bananas with a fork. 3. add all other ingredients to the same bowl and mix well. 4. spoon batter into lined muffin tin cups about 3\/4 full. 5. bake for about 20 minutes or until muffins test done with a toothpick (20 minutes is a rough estimate, so maybe try 15 minutes at first).","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat 350. in a medium bowl combine flour, soda, powder, and salt. in a large bowl combine sugar, oil, eggs, and vanilla. alternately add the dry mix and the buttermilk in three turns. fold in bananas and nuts. bake in a loaf pan for 45 - 55 minutes, cool for 5 minutes, carefully turn out onto a wire rack to finish cooling.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine salt, baking soda, baking powder, flax seed and flour. in a separate bowl, mix sugar, butter and eggs in a mixer. add mashed banana. add flour mixture. mix until integrated. add coconut. pour into two greased loaf pans. bake at 350 50-70 minutes or until a toothpick comes out clean.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f (175°c). with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle the baking soda and salt over the mixture and mix inches. add the flour last, mix. pour mixture into a buttered 4x8 inch loaf pan. bake for 1 hour. cool on a rack. remove from pan and slice to serve.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour with soda and salt into small bowl. cream butter in large bowl, then gradually add sugar. mix well. add banana and eggs to butter\/sugar mixture. blend through. combine milk and lemon juice in another small bowl. slowly, alternately fold in flour mixture (first small bowl) and milk mixture (second small bowl) to the banana mixture (large bowl). begin and end with dry ingredients (flour mixture). blend well after each addition. optional: stir in nuts. pour batter into 9x5x3 pan (or into muffin pan). bake at 350 for 1 hour, or until bread springs back when touched. (if making muffins, decrease time and check so they don't overcook.). let cool completely before removing from pan.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl- combine all ingredients except brown sugar and optional ingredients. blend well, then stir in optional ingredients. pour into greased (on bottom only) 9x5 loaf pan. sprinkle brown sugar on top of loaf. bake at 350 for 65-75 minutes or until toothpick is inserted and comes out clean. cool, completely before slicing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl cream together butter and sugar. add eggs one at a time, mix until smooth. stir in bananas. in a separate bowl, mix together dry ingredients. gradually add dry mixture to banana mixture. pour mixture into a buttered and floured loaf pan. bake for 50 minute to 1 hour or until a toothpick comes out clean. let pan rest on a cooling rack for 10 minutes or until it's cool enough to handle. turn loaf out of pan by supporting top of loaf with one hand and turning over and patting bottom of pan. let cool completely on wire rack (if you can wait that long!).","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream together sugar and butter until light and fluffy. then add eggs and cream. then add bananas, baking soda, and flour. pour into a greased bread pan. bake at 350 degrees for 1 hour or until an inserted toothpick comes out clean. cool in pan 10 to 15 minutes before removing.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease a large casserole dish and place the artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur wheat and lemon peel in the dish. in a small bowl, mix cornstarch and water until smooth. add the cornstarch mixture to the vegetable mixture, stirring well. place chicken on top or the vegetable mixture. bake, covered, in a 350 f oven for 45 minutes. remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease. remove from oven and sprinkle with parsley and cucumbers.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large pan and brown the chicken in batches until it's all done. set chicken aside. add onions and garlic to pan and cook until onions are lightly browned. stir in flour and cook, stirring, until browned. gradually stir in the stock and add the bay leaves. return chicken to the pan. simmer, covered, for 45 minutes. remove the bay leaves and cool so you can skim off any fat. divide the mixture into 3 portions. they can be frozen for up to 3 months. they are used as the base for mustard and bacon casserole, green curry and moroccan style casserole (all recipes posted here on zaar). all you do is thaw a portion of chicken casserole base, add the extra ingredients and you have a fantastic fresh meal in 20 minutes!","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees. heat chicken in a non-stick skillet over medium heat 2 minutes, stirring occasionally. stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. spoon into a 13-inch x 9-inch x 2-inch baking dish. combine tomatoes, soup and seasoning; stir into chicken mixture. in a medium bowl, combine bisquick, milk and eggs. pour over chicken mixture. bake 30-35 minutes or until light golden brown.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place chicken in large boiler and boil until chicken is falling off bones. remove chicken and debone and skin it. save chicken broth off chicken. chop chicken into bite size pieces. melt velveeta cheese with the 2 cans of cream of chicken soup and the chicken broth. add onion, chili powder and rotel tomatoes. place chicken in casserole dish, layer the gently crushed doritos on top. pour cheese mixture over doritos and chicken. bake in a 350 degree oven for 45 minutes. serve warm.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the chicken in pieces and fry them in 1 tbsp oil. set aside. fry onion, garlic and spices in 1 tbsp oil 4-5 minutes. chop the cashew nuts in a food processor until powdered. add cashews and chicken stock to the onion and spices. cook for 2 minutes until slightly thickened. add the tomatoes and cook for 20 minutes. add the chocolate and spinach. heat and taste. add salt or more spices if needed. serve with roasted cashew nuts (optional) and whole grain rice.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute leek, onion and garlic in melted butter and olive oil until soft. add chicken and cook until sealed. add potato, sweet potato and carrot, fry for 1-2 minutes. pour in white wine and chicken stock, add mustard and cumin - also paprika if wanted. liquid should nearly cover the chicken and veges. simmer for approx 10 minutes,until chicken is cooked through. add peas and corn and cook for a further 4-5 minutes. add cream and stir through. add salt and pepper to taste - depending on your stock you may not need salt. serve in a bowl.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly season chicken with salt and pepper. brown chicken slowly in butter in a large skillet. arrange browned chicken in a baking dish. to the drippings in the skillet, add the soup. stir to blend. slowly add the wine,stirring until smooth. add remaining ingredients and heat to boiling. pour the sauce over the chicken and cover the dish with foil. bake at 350 degrees for 25 minutes. remove foil and continue baking for 35 minutes or until tender. serve with rice or noodles.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook chicken according to your preference (sautee, broil, boil), set aside and let cool to touch. cut up or tear into bite sized pieces and arrange in 9 x 13 -inch casserole pan prepared with non-stick cooking spray. season chicken with salt and pepper according to your taste. in medium bowl, combine soup and milk; pour over chicken. in same bowl, combine stuffing mix, broth and butter. spread mixture over soup and chicken mixture. bake, uncovered in 350 degree oven for 1 hour.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut up chicken into two-inch cubes or so. in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes). add garlic, onions, and peppers and saute 2-3 more minutes. add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans. cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin. spray an 8x8 baking pan with oil and line pan with corn tortillas. top with 1\/3 sauce and cheese. top with a second layer of tortillas, 1\/3 sauce, and cheese. repeat ending in a layer of sauce and cheese. place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot.","target":"in small bowl, combine onion soup, buttermilk, flour and garlic; set aside. spray a 2 qt. shallow baking dish with cooking spray (pam) and arrange chicken breast, vegetables, mushrooms and soup mixture. bake, covered 20 minutes in a 350 degree oven. remove cover and sprinkle with bread crumbs combined with butter. continue baking uncovered for an additional 25 minutes. sprinkle with paprika and serve with rice or hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan mix margarine, sugar and syrup. bring to a boil and boil 5 minutes; stirring constantly. add soda and vanilla; mixture will foam up at this point. pour over popped popcorn and mix well. spread out on a cookie sheet and bake at 250 degrees for 1 hour. stir every 15 minutes.","target":"spray 2 large popcorn bowls with pam. pop popcorn in an air popper and split evenly into the greased bowls. heat brown sugar and maple syrup on high in a small pot, stirring constantly until boiling. pour sauce evenly over the two bowls of popcorn. stir well and salt to taste! eat, enjoy, and remember to brush your teeth, or you'll make your dentist rich beyond his\/her dreams!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan mix margarine, sugar and syrup. bring to a boil and boil 5 minutes; stirring constantly. add soda and vanilla; mixture will foam up at this point. pour over popped popcorn and mix well. spread out on a cookie sheet and bake at 250 degrees for 1 hour. stir every 15 minutes.","target":"preheat oven to 250. pop corn, place in large bowl. bring to boil on stove the brown sugar, butter,1tbsp vanilla extract. pour mixture over popcorn,stir to coat. place popcorn on two cookie sheets spread out popcorn. cook in stove for 10 minutes. stir popcorn and then cook for another 5 minutes. remove from oven and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub pork with mustard and place in plastic bag or glass baking dish. stir together lemon juice, oil, rosemary and garlic. pour over meat and turn to coat with marinade. seal or cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours; turning occasionally. reserve marinade, place pork on grill over med heat. cook for 20-25 minutes, turning often and brushing with marinade. do not overcook. meat should be slightly pink inside.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all the ingredients (except pork), whisk well. pour over the loin in a zip lock plastic bag or glass bowl. marinade in the fridge for at least 2 hours. remove loin from marinade, save marinade. cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade the outside should be nicely browned and the inside just a slight pink color rest for 5 minutes and slice into 1\/2-inch slices. heat any remaining marinade and serve over the pork.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trim fat from pork. mix sugar and spices in a small bowl. rub pork with spice mixture. place pork on a broiler pan coated with cooking spray. insert a meat thermometer in the thickest part. bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center). let stand 5 minutes before slicing. serve with mango chutney.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: butterfly each pork tenderloin by cutting lengthwise 3\/4 of the way through tenderloin, being careful not to cut through completely. open tenderloins; place in ziplock bag. in a small bowl, combine remaining ingredients and mix well. pour over tenderloins and turn to coat. seal bag and let marinate at room temperature 10 minutes. cook on grill 12-15 minutes, turning once. cut into serving-sized pieces.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 deg. combine cinnamon, ginger, coriander, brown sugar and rum in small mixing bowl. rub pork with spice mixture and season with salt and pepper. heat oil in pan and sear pork until golden brown on all sides. transfer pork to baking sheet and place in oven for 15-20 mins. or until it reaches an internal temp of 155.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat grill for indirect cooking. finely chop together rosemary and other spices. rub into surface of pork tenderloins. place tenderloins on grill over medium indirect heat. grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees. let the tenderloins rest for about 5 minutes; slice and serve!","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large resealable plastic storage bag, combine all ingredients except the tenderloins; mix well, add the tenderloins, seal and marinate in the refrigerator for at least 4 hours, or overnight, turning the bag occaisionally. preheat the broiler, place the pork on a broiler pan or a rimmed baking sheet, discard the marinade, broil for 7-9 minutes per side, or until desired doneness. slice the tenderloins across the grain and serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 325°; spray roasting pan rack with nonstick pan spray; trim fat from tenderloin; cut lengthwise into almost halves, open roast flat with cut side up. mash remaining ingredients into a paste (i like to grind the fennel with the salt and peppercorns in my spice grinder); rub 2t paste on the inside of the tenderloin. sprinkle with pine nuts (optional); fold pork closed; rub remaining paste on outside of tenderloin and truss with twine if desired. place pork on the roasting pan rack; roast uncovered for 1hr or to desired doneness. over and let rest for 15 minutes; cut in 1\/4\" slices.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and pat dry the tenderloin. lay it out on a cutting board and pierce all over with fork. drizzle a little olive oil onto the tenderloin and rub it into the surface. sprinkle, a little at a time, the seasoning mixture onto the tenderloin. use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste. add more olive oil as needed. place in the provided bag and secure the end. pierce the bag in order to allow steam to escape. bake at 375 degrees for 45 minutes or until pork is cooked through.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a plastic, resealable bag combine the first 5 in bag. seal and shake well. add pork slices to bag, reseal and shake to coat the pork well. in large nonstick skillet melt margarine or butter over medium-high heat. add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. when browned, add syrup and glaze pork well while stirring.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trimp pork of excess fat and silver skin, then cut crosswise into 1\/4 inch thick slices. cut eat slice into 3 strips. cook onion in oil in a 4 quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. add garlic and cook, stirring occasionally, about 5 minutes. add pork and simmer, covered, until pork is cooked through and tender, 8 to 10 minutes. transfer pork with a slotted spoon to a bowl and cover to keep warm. boil remaining sauce, stirring occasionally, until slightly thickened, about 3 minutes. pour sauce over pork.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put fennel and coriander in a spice or coffee grinder; process until coarsely ground. place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended. slice tenderloin horizontally into 2 equal pieces. slice each piece of pork lengthwise, cutting to, but not through the other side; open flat. rub spice mixture over pork. heat oil in a nonstick skillet over medium heat. add pork to skillet; cook 5 minutes on each side or until done. remove pork to a plate; keep warm. add 1\/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits. pour over pork and serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl. add the tenderloins, making sure they are coated with the marinade. let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can. heat grill or broiler in your oven. but the outdoor grill is best. my brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. then turn over for 6 minutes. and then turn off the grill and let rest for 5. with my propane grill, i do them for 8,7,6. you want a bit of pink showing in the middle but almost all white. i love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl, stir together the preserves, vinegar, mustard and tarragon; set aside. in a large skillet, heat the oil over medium-high heat. sprinkle the tenderloins with salt and pepper and add to the skillet. cook for 4 to 5 minutes, turning frequently to brown on all sides. reduce the heat to medium-low. add the reserved preserves mixture to the skillet. cover and simmer for 18 to 20 minutes, until no pink remains in the center of the pork. add the peaches to the skillet, and cook just until heated through. slice and serve the tenderloins topped with peach sauce.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine rub ingredients in small bowl. set aside. rinse tenderloins under cold water and pat dry with paper towels. rub with spice mixture and let stand at room temperature for 30 minutes. meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. brush glaze over tenderloins. grill on oiled grill turning every 10-15 minutes. brush with glaze each time meat is turned. continue cooking until internal temperature reaches 140-145°f transfer to cutting surface. cover loosely with foil. let stand 5 minutes. cut crosswise into slices and serve with reheated glaze.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°. heat the oil in a heavy, oven-safe skillet over medium-high heat. add tenderloins; cook, turning occasionally, until brown on all sides, about 12 minutes. remove from skillet; set aside on a plate. add the cider to the skillet, stirring to scrape up any browned bits from the bottom. cook until cider slightly reduces, about 5 minutes. stir in the onion, apple and squash. stir in ginger, cinnamon, salt and pepper. return tenderloins to skillet on top of mixture; cover. transfer to oven. bake until the pork registers 160° on a meat thermometer, about 25 minutes. set aside to rest, loosely tented with foil, about 5 minutes. slice and serve with the vegetables and juice.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients except tenderloins. rub the tenderloins with the seasoning mix and coat evenly. refrigerate at least 30 minutes or up to 3 hours for stronger flavor. preheat a gas or charcoal grill to medium heat or use indirect heat method. grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally. remove from grill and cover with aluminum foil. let stand 5 minutes before cutting into thin slices.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat broiler and set rack 4 inches from heat. line a rimmed baking sheet with foil. run pork with oil and season with salt and pepper. broil 10 minutes. meanwhile, whisk together jam and mustard in a small saucepan until melted, 3-4 minutes. remove from heat. transfer half the sauce to a small bowl for brushing. cover pan to keep sauce warm. remove pork from broiler and brush with reserved sauce. continue to broil until pork is blackened in spots, 5-10 minutes more. serve drizzled with warm sauce.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat. place the bag in a large bowl and refrigerate for 24 hours. set oven to 400 degrees. transfer the tenderloins to a baking dish and discard the marinade. cook for about 25 minutes. let stand for 5 minutes before slicing.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400. with the top of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. season with salt, pepper and cumin. place the oil in an oven-proof skillet and sear the tenderloin well over medium-high heat for about 10 minutes, turning the meat over as it browns. add the chicken broth and white wine to the pan, and place it in the oven for 10 minutes. remove it and let it rest, covered with foil, for 10-12 minutes before carving. it will continue to cook as it sits. slice and serve immediately.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 325 degrees f. place pork, fat side up, on rack in shallow roasting pan., season with salt andpepper. bake 1 hour. in small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). remove from heat and cover to keep warm. spoon 1\/4 cup sauce over pork. continue baking, basting occasionally, until temperature reaches 165 degrees f. serve pork slices with plum sauce.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub salt and pepper over pork. place in a resealable plastic bag; add apple juice. seal bag and turn to coat. refrigerate for 30 minutes. drain and discard juice. place pork on a rack in a roasting pan. compine the pie filling, raisins, pecans and cinnimon; spoon over pork. bake, uncovered, at 400 for 40-45 minutes or until a meat thermometer reads 160. let stand 5 minutes before serving.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 400 degrees. pat the pork dry with paper towels. season with 1\/2 teaspoon of the salt and 1\/2 teaspoon of the pepper. top the pork with the thyme and wrap it with the bacon. heat the oil in a large cast-iron skillet over medium-high heat. add the pork and fennel. season with the remaining salt and pepper. cook the pork for 2 minutes per side. add the apricots. transfer skillet to oven and roast for 20 to 25 minutes. let rest for 5 minutes. slice the pork and serve with the fennel and apricots.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl mix together chili powder, oregano, cumin, and garlic powder. place tenderloins or chops on a large platter. rub the dry mixture over the pork, cover and refrigerate for 2-24 hours. grill the pork over medium coals or this can also be broiled. turn occasionally. tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. a meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400f. coat a shallow roasting pan with cooking spray. combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside. rub oil all over pork. sprinkle the thyme mixture all over pork and transfer to prepared pan. roast until an instant read thermometer inserted in the center of the pork read 160f, about 30 minutes. let stand 10 minutes before serving.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all ingredients in large resealable plastic bag. add pork to marinade. close bag and turn pork to coat. refrigerate overnight, turning pork once. preheat grill or oven to 400°f transfer pork to baking pan or grill discarding the marinade. roast until thermometer inserted into center of pork registers 150°f let pork stand 5 minutes then cut crosswise into 1\/2-inch-thick slices.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: butterfly tenderloin by cutting, lengthwise ¾ of the way through, being careful not to cut completely through. open tenderloins; place in resealable food storage plastic bag or shallow non-metal dish. in a small bowl, combine all remaining ingredients; mix well. pour over tenderloins; turn to coat. seal bag or cover dish; let stand at room temperature for 10 minutes ot marinate. line a 13 by 9-inch pan with tin foil. place tenderloins cut side up in foil-lined pan. broil 4-6 inches from heat for 12-15 minutes or until pork is no longer pink in center. turn once. cut into serving size pieces.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl, combine the first six ingredients. place tenderloins on a rack in a shallow roasting pan; brush with some of the sauce. bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce. let stand for 5 minutes before slicing.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub pork all over with mustard and place in glass baking dish. stir together juice, oil, rosemary, and garlic. pour over meat. cover and marinate at room temperature for 30 minutes or 8 hours in fridge, turning occasionally. place at room temperature 30 minute before cooking. place pork on grill over medium heat. cook 20-25 minutes, turning often and brushing with marinade. internal temperature should be 160°f.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place pork tenderloins on rack in shallow roasting pan so that small end of one fits next to large end of the other, making 1 uniform roll about 9 inches long. in a small bowl, combine and mix into a paste the garlic, parsley and mustard. spread paste all over pork roll. wrap with enough bacon hold 2 pieces together (we just lay bacon on top - or secure with toothpicks). let stand to marinade 30 minutes roast about 40 minutes at 420°f or until meat thermometer reaches 170°f. remove pork to serving platter (and remove toothpicks - if used) deglaze pan with wine and chicken stock, stirring up browned bits. reduce sauce slightly and pour over pork. garnish platter with parsley sprigs. slice thinly to serve. enjoy!","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the brown sugar, herbes de provence, coriander, salt and pepper in a small bowl. rub this mixture evenly onto the tenderloins and place in a zip lock bag. chill for 2-4 hours. preheat oven to 450 degrees. place the tenderloins on a rack in a greased pan. bake for 10 minutes, then reduce the heat to 350 degrees. bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees. remove from oven and let stand 10 minutes before serving.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: note: most of the time is for marinading time. actual work time (putting it together and then cooking) is about 30 minutes. cut tenderloin into 1-1\/2\" thick medallions. mix remaining ingredients together and pour into a ziplock bag. put tenderloin in marinade and mix around well, being sure to coat meat thoroughly. put in fridge for at least 4 hours, but the flavours infuse better when left overnight. when ready to cook. heat your grill and remove medallions from marinade, discarding marinade, and grill on med\/high until done. about 15 minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly oil gril and heat barbecue to medium. in a small bowl,stir in oil with seasonings. pat meat dry with paper towels.rub mixture evenly over pork. grill with lid closed,turning meat occasionally,until springy when pressed and instand-read thermomether inserted into thickest part of pork reaches 155f,20-25 minutes.remove from grill.let stand 5 minutes,then slice.serve with tzatziki.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f. rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper. (i just use my coffee grinder to grind up red pepper flakes). press parsley and rosemary evenly over roast so they stick. transfer pork to small nonstick baking pan. tuck tapered end of tenderloin under itself for even cooking. roast 18 to 22 minutes or until barely pink inside. let stand 10 minutes before slicing.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. place dried fruit mix in bowl and add boiling water. set aside to rehydrate. trim all fat and silverskin from tenderloin. slit tenderloin lengthwise (not quite all the way through) making a pocket for the stuffing. sprinkle the inside with salt and pepper. drain the fruit mix. peel and core the apple and mix with fruit and place in meat pocket. tie the meat with cord at 1-1 1\/2 inch intervals. place meat in 13x9x2 ungreased pan and roast uncovered for 20 minutes. lower heat to 350f and roast for 20 minutes longer. remove from oven and let stand for 20 minutes. cut into 1\/2 - 1 inch slices and serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. in a small bowl, combine olive oil, garlic, parsley, sage, salt and pepper. place pork tenderloin in a roasting pan. rub garlic herb marinade into meat. cover with lid and put tenderloin into oven. in a small saucepan, combine brown sugar, cola, lime juice and jalapeños. bring to a boil over medium high heat, whisking frequently. turn heat to low and simmer, whisking frequently until sauce is reduced by half. strain to remove jalapeños. remove pork from oven and pour the glaze over top of the tenderloin. return to oven and continue to baste pork every 15 minutes until internal temperature reaches 170°f.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f. cook bacon until limp; drain. cut pork tenderloin into 12 pieces; flatten to 1\/2- inch thickness. wrap 1 slice bacon around each pork piece; fasten with wooden picks. place pork pieces in ungreased jelly-roll pan, 15 1\/2 x 10 1\/2 x 1- inch. place 1 mushroom cap on each pork piece. chop stems; reserve. mix broth and garlic; pour on pork. bake uncover 45 minutes, spoon broth mixture over pork every 15 minutes. shake water and flour in a covered container; pour into 1 quart saucepan. add enough water to broth to measure 1 cup; stir into flour mixture. heat over low heat, stirring constantly until smooth and bubbly. stir in reserved mushroom, heat. serve with pork.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet, cook proscuitto or bacon over medium heat until crisp; dran and set aside. in the same skillet, cook green beans and onion in the water according to the bean package directions. drain bean mixture; set aside. in same skillet, heat oil over medium-high heat. add pork tenderloin slices; cook for 4 to 5 minutes or just until barely pink in center, turning once halfway through cooking. meanwhile, in a small bowl, stir together orange juice, molasses, cornstarch, salt, and pepper. add to meat in skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. stir bean mixture into mixture in skillet; heat through. if desired, serve with steamed spinach. top individual serving with prosciutto or bacon.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: using a non-stick skillet, heat about 4 tbsp olive oil. salt and pepper the outside of the pork. just barely sear all sides. (no more than 10-15 seconds per side). take out of skillet and set aside in baking pan, away from heat. in small mixing bowl, mix all the above ingredients to form a paste. spread it thickly and evenly over all sides of the pork. (i put the meat right into the bowl and stirred it until it was covered.) lay pork in baking pan. scrape remains of sauce from bowl and spread it on top of the pork. bake at 350º for about 45 minutes or until pork is cooked through and tender.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat grill or oven broiler. heat peach preserves and the honey mustard marinade in a small saucepan over medium-low heat to melt preserves. set aside. rub 1 tsp of rice seasoning mix on the tenderloin. cook rice and remaining seasoning according to directions on package. grill or broil tenderloin for 20 minutes, turning once, or until it reaches 160 degrees on a meat thermometer. meanwhile, in a saucepan, bring water to a boil, add snap peas, reduce heat, and simmer for 5 minutes or until crisp-tender. slice pork. pour peach sauce over and serve with rice and snap peas.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small mixing bowl, stir together thyme, salt and pepper. rub cooking oil into meat and sprinkle herb mixture evenly onto meat. cover and refrigerate 2 hours or overnight. for glaze, stir together preserves, worcestershire and ginger; set aside. place tenderloin on a rack in shallow roasting pan. roast in a 425°f oven for 30 minutes or until meat thermometer reaches 160°f cover with foil and let sit for 15 minutes before carving. slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprink the tenderloins with salt and pepper, place in a bowl. cover and refrigerate for 30 minutes. soak the toothpicks in water while the tenderloin sits in the refrigerator. prepare a charcoal fire or preheat a gas grill for medium heat. wrap 3 slices of bacon around each tenderloin and secure them with toothpicks. place the tenderloins on the grill, grill brushing frequently with maple syrup and turning occasionally until internal temperature reaches 155*f; about 20 to 25 minutes. transfer tenderloins to a cutting board and let stand for 5 minutes before cutting to serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 475°f in a small bowl whisk hoisin sauce, ginger and sesame oil. spread sesame seeds in an even layer on waxed paper. with a pastry brush spread the hoisin mixture all over the tenderloins, roll in the seeds to coat. place the tenderloins on the rack in a small roasting pan, tuck the small ends under. roast for 15 minutes then turn over and roast until slightly pink in the center; about 15 minutes longer. the internal temperature should be 155°f. place the tenderloins on a cutting board and let stand for 5 minutes, slice at an angle into thin slices.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f. in a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and worcestershire sauce. blend on high speed till smooth; set aside. in a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil. place in a 3-quart baking pan and spoon sauce over meat. bake for 45 to 60 minutes, basting occasionally. (to save a mess in your oven, tent your baking pan very loosely with foil.). to serve, cut in 1\/2\" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place tenderloins in plastic bag. combine remaining ingredients in a small bowl; rub over tenderloins. refrigerate 6 hours or overnight. bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees. cover with foil and let rest for 10 minutes before slicing.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees fahrenheit. stir together salt, pepper, chili powder, cumin and cinnamon. coat the pork with the spice rub. heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes. stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin. place pork in roasting pan and cook for 20 minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut each tenderloin into 6 rounds. wrap bacon around each. poke a hole all the way through the round with a skewer. remove the skewer and replace it with a sprig of rosemary. thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary. cover and refrigerate up to 24 hours. mix mustard, vinegar, oil, salt and pepper. brush on flat side of pork. grill on med-high for 16-18 minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f. rinse pork under cool running water. trim excess fat. season with salt and pepper. heat a large skillet over medium-high heat; place pork in skillet. sear each side to brown entire surface. remove meat from pan; set aside on a warm plate. add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. return tenderloin to skillet; spoon glaze over meat. place pork in a small roasting pan. roast for 30 minutes. remove pork from oven; allow to rest for 5 minutes before slicing. drizzle any pan juices over top.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat broiler. set rack 4 inches from heat. line a rimmed baking sheet with foil. rub pork with oil; season with salt and pepper. broil 10 minutes. in a small saucepan, whisk together jam and mustard. cook over medium heat until jam melts (3-4 minutes). remove from heat. transfer 1\/2 sauce to a small bowl for brushing. cover saucepan to keep remaining sauce warm. remove pork from broiler; brush with reserved sauce. continue broiling until pork is blackened in spots and registers 150 degrees on an instant read thermomenter. (approx. 5-10 minutes). cover pork loosely with foil and let rest 5 minutes. slice into medallions and drizzle with warm sauce.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine 1st 4 ingredients in a large zip-top bag. add 1 tsp salt and pork to bag. seal and shake well. marinate in fridge for 2 hours, turning bag occasionally. preheat grill. remove pork from bag and discard marinade. sprinkle pork evenly w\/remaining salt. place pork on grill rack for 20 minutes. let stand 10 minutes. cut into thin slices. or bake pork at 425 for 20 minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl, combine molasses, lemon juice, and ginger; set aside. rub pork with salt and pepper. heat grill to medium high. spray both grill and pork with cooking spray. sear pork 2 to 3 minutes on all sides. brush on molasses glaze. cook, covered, turning and glazing when needed until an instant-read thermometer registers 150 degrees when inserted into the middle, about 12 minutes more. let the pork rest 10 minutes before slicing.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees; line a rimmed baking sheet with aluminum foil and set aside. in small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper. coat tenderloins evenly with spice mixture. in large nonstick skillet, heat 1 t olive oil over medium-high heat. cook 1 tenderloin for 2-3 minutes on each side, or until browned. remove tenderloin, and place on prepared baking sheet. repeat with remaining olive oil and tenderloins. bake for 20 minutes, or until a meat thermometer inserted into thickest part of tenderloin registers 155 degrees, or desired degree of doneness. slice to serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f (can also be prepared on the barbecue). skin the silver from the tenderloin. slather the mustard all over the tenderloin, place it on foil lined baking sheet and sprinkle with pepper. i can not overstate the importance of using keens mustard if it is available to you. if it is not, use the hottest yellow mustard available, it will mellow while cooking. cook for approximately 20 minutes. slice thickly on the diagonal and serve. goes good with grilled asparagus and garlic mashed potatoes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. brown tenderloin on all sides in a pan. remove and place in oven proof dish. add coconut milk ,tomato paste, paprika, salt and pepper to taste to pan, let simmer for 5 minute. add green onions, red pepper and mushrooms, heat through. pour mixture over pork tenderloin. place in oven for 30-40 min @ 400°f. slice tenderloin before serving.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar. cover and let \"infuse\" at room temperature. combine finely chopped herbs with salt and pepper on a platter. rub tenderloin down with garlic-infused oil. roll tenderloin in herb mixture. cover and refrigerate for 1\/2 hour. pre-heat oven to 400°. heat 2 t of olive oil in a skillet over medium-high heat. sear tenderloin on all sides until golden brown. move to a baking dish. cook in oven 10-15 minutes, or until internal temperature reaches 140°. once removed from the oven, it will continue to cook and reach 145-150°. let rest 15 minutes, slice and serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a nonreactive skillet, boil the orange juice over medium heat until reduced by half, about 5 minutes. set aside. combine all ingredients, except pork, in a blender or food processor. add in the orange juice and puree until smooth. season to taste with addital salt, pepper, or adobo if needed. marinate tenderloins in one third of mixture for one hour at room temperature. set aside remaining sauce for finished dish. preheat a grill to medium high, or an oven to 400°f. grill, or bake, tenderloins, turning every couple minutesuntil cooked to your liking. about 8-10 minutes on the grill, or 20-30 minutes in the oven, for medium. let rest for 10 minutes before slicing into 1\/2 inch medallions.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat grill to 400 degrees or so (about 8-10 minutes). season meat with garlic powder, salt and black pepper. let meat come to room temperature about 10+ minutes while grill heats. turn off one burner (the center if a 3 burner grill), turn others to medium. cook tenderoins over off burner (indirect heat cooking) for 30 minutes. brush meat with bbq sauce, continue cooking for 15 minutes (medium pork is done at 160 degrees, well at 170). slice and serve (with sides and\/or on sandwich buns).","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 6 ingredients in a large zip-top freezer bag. add pork to bag; seal bag, and marinate in refrigerator 30 minutes (or overnight), occasionally turning bag. preheat grill to medium-high (350° to 400° f). drain marinade from plastic bag into a small saucepan; bring to a boil. boil 1 minute. remove from heat and set aside. grill tenderloins, uncovered, over medium-high heat 10 to 12 minutes on each side or until pork is barely pink inside or a meat thermometer inserted in thickest portion of tenderloin registers 155°, basting often when reserved marinade. remove from grill; let stand 10 minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place all ingredients except for tenderloins in a plastic bag. cut tenderloins in half and poke with a fork. place in plastic bag and refrigerate for at least 2 hours or overnight. grill tenderloins on bbq on medium heat, basting with marinade every so often until cooked through. let meat rest for 5 minutes. slice and serve with chimichurri sauce (recipe #424479 from my recipes).","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 400â°. line a 13x9-inch baking dish with foil; lightly spray with nonstick cooking spray. trim excess fat and silver skin from the pork; rub all over with the seasoning blend. wrap bacon around the pork tenderloins and arrange in the baking dish. blend glaze ingredients in a saucepan over medium heat. cook, stirring, until the mixture comes to a boil. remove from heat and set aside. bake the pork for 30 to 40 minutes, or until temperature registers 150â° on an instant-read thermometer inserted in the thickest part of the meat. brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160â°. let rest for 5 minutes before slicing.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub. heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes. stir together brown sugar, garlic, and tabasco and pat onto top of tenderloin. place pork in a roasting pan and cook in the oven for 20 minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trim tendons and fat from the pork. mix 3 tbsp of chilli sauce with the lime rind, oil, garlic and spices in a shallow dish. add the pork and coat well. leave to marinate at room temperature for at least 1 hour. preheat oven to 180°c put the pork in a small roasting dish with the marinade and roast for 30 to 40 minutes, depending on the thickness of the meat. leave the pork to rest for 10 minutes on a board. mix the juices from the roasting dish in a small pan with the remaining 3 tbsp of chilli sauce and the lime juice, to taste, and warm through. slice the pork and serve on plates, with the chilli sauce spooned over the meat.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut a horizontal slit in the pork tenderloin, leaving the halves attached. rub tenderloin with olive oil. insert garlic into the slit and on onto the fatty part of pork. press thyme and rosemary into slit. sprinkle tenderloin with salt and pepper preheat an outdoor grill for medium-high heat lightly oil the grill grate. place pork on grill. cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees f (57 degrees c).","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 500 degrees. position a rack at the bottom of the oven. mix together the brown sugar, salt, rosemary and pepper. rub the dry brine all over the meat and let infuse for 1 hour. place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil. roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. let rest for about 10 minutes (the internal temperature should reach 160°). if desired deglaze pan with water, wine or apple juice and pour over pork ½-inch-thick slices.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1 pound the heck out of (or stab, as i did) the pork salt and pepper to taste and place pork tenderloin in deep baking dish. 2 quarter potatoes and place all around roast (do not peel). 3 sprinkle golden onion soup mix all over roast and potatoes. 4 add cola and cover loosely with foil. 5 bake at 300 degrees for 3-4 hours. let sit 15 mins before slicing (against the grain). spoon juices from pan over slices of pork tenderloin.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f lightly grease a rack in a roasting dish. in a small bowl, whisk together all ingredients except the tenderloin; rub mixture over pork evenly to coat. cover and marinate 4 hours or overnight. place pork on prepared rack. roast until internal temperature reaches 160°f, about 45 to 60 minutes. remove from oven and cool 10 minutes. slice and serve.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in heavy-duty resealable food-storage plastic bag, mix all ingredients except pork. add pork, turning to coat with marinade. seal bag; refrigerate at least 1 hour but no longer than 24 hours to marinate. heat oven to 425°f remove pork from marinade; discard marinade. place pork on rack in shallow roasting pan. roast uncovered 27 to 29 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°f. recipe tip: think zinc. pork is a super source of zinc. this mineral helps to support a healthy immune system. it also helps with taste and smell as well as tissue growth and repair.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f. brush entire pork tenderloin with hoisin sauce. roll in sesame seeds to coat all sides. roll in sesame seeds to coat all sides. roast for 20-25 minutes, or until the internal temperature reads 145°f. rest 5-10 minutes before serving. serve over your favorite stir-fried vegetables tossed with sesame oil.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: season pork with salt and pepper and garlic powder and rub with olive oil. put in a ziplock bag and marinate overnight. bake at 350 in a pan (roasting pan, aluminum, glass or whatever) for 15 minutes, then turn over and bake 15 more, until pork is brown on the outside. remove pork and cut into slices of desired thickness. put pork back in the pan and add gravy, mushrooms and wine. rinse the gravy can with wine and pour that in, too. put back in oven until gravy bubbles, about 30 minutes. taste and mix, cover the pan and put back in the oven at 200 degrees for 30 more minutes.","target":"place pork in lg plastic bag. mix remaining ingredients. set aside 2\/3 cup. pour remaining marinade over pork, turn to coat. seal bag and refrigerate for 4 hours. drain. grill, covered, over indirect medium heat for 10 minutes each side. juices should run clear. serve with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 6 dry ingredients, set aside. in lg bowl, beat eggs. add pumpkin and oil; stir in cereal until just moist. add dry ingredient mix; stir just until well combined. fold in nuts and raisins. pour into a greased 10in tube pan. bake at 350* for 60-65 minutes, until cake tests done. cool in pan 10 minutes, remove and place on wire rack to cool. dust with powdered sugar.","target":"preheat oven to 350°f. spray a 13x9-inch pan with non-stick cooking spray. in small bowl combine all dry ingredients. set aside. in large mixing bowl, whip egg beaters with electric mixer until fluffy. blend in sugar, pumpkin, oil, and applesauce until smooth. gradually add dry mixture to egg mixture. blend until smooth. pour into prepared pan. bake at 350°f for 35-40 minutes or until wooden pick inserted into center comes out clean. edges will appear golden brown. cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting. cream cheese frosting directions: beat cream cheese until smooth. add vanilla and mix. gradually add powdered sugar mixing in sugar until you get to the consistency you desire."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni in water until tender. drain thoroughly. stir in butter and egg. mix mustard and salt with 1 tbsp. hot water, and add to milk. add cheese (saving some for top) to milk. pour macaroni into a buttered casserole and add milk\/cheese mixture. sprinkle top with reserved cheese. bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.","target":"preheat over to 350 degrees. cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. while pasta is still hot, stir in sour cream; set aside. heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. add cheese mixture to pasta; mix well. tranfer to a 4 quart casserole dish. combine bread crumbs and parmesan cheese; sprinkle over pasta. bake until top is golden, about 30 minutes. yields about 1 cup per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook oatmeal according to package. add raisins near the end so they nice and plump. let it sit and get really thick, add flax now. stir in maple syrup and milk to get the consistency you want. *sometimes i add cinnamon, honey and banana instead. *other good additions are dried cranberries, diced apples, agave nectar, slivered almonds, pecans or dates.","target":"in a large bowl, stir together the oatmeal flour, oat flakes, flour, baking soda, and salt until evenly blended. add the sour milk and egg replacer and stir until\"just mixed\". portion out about 3\/4-1 cup of batter onto hot non-stick pan or a lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone. top with maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the first 5 ingredients together. add the melted margarine (use margarine that comes in a tub), do not use butter; and make sure that you use only 7\/8 of a cup. drop by small tablespoons onto ungreased cookie sheet. bake for 11 minutes at 350°f watch them!","target":"combine oats, flour, baking powder, baking soda, salt and cinnamon in a bowl, set aside in another bowl combine the applesauce, brown sugar, corn syrup, egg white and vanilla, stir until sugar dissolves. add dry ingredients to the liquids, mix well. grease (i used a non-stick cooking spray)a 9x15 inch cookie sheet, spread batter on the prepared pan. bake at 350 degrees for 12-15 minutes. cool and cut into squares yield depends on size of squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the first 5 ingredients together. add the melted margarine (use margarine that comes in a tub), do not use butter; and make sure that you use only 7\/8 of a cup. drop by small tablespoons onto ungreased cookie sheet. bake for 11 minutes at 350°f watch them!","target":"spray baking sheet with cooking spray. in a large bowl combine pumpkin and egg whites. in a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (batter will be very dry at first.) mix ingredients together just until moistened. drop cookies by tablespoonfuls onto prepared baking sheet, 2\" apart. you can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking. bake at 350 degrees for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the first 5 ingredients together. add the melted margarine (use margarine that comes in a tub), do not use butter; and make sure that you use only 7\/8 of a cup. drop by small tablespoons onto ungreased cookie sheet. bake for 11 minutes at 350°f watch them!","target":"preheat oven to 350 degrees. cover cookie trays with baking paper. cream oil and sugars together. add egg whites, vanilla and water and mix well. add oats, flour, wheat bran, salt, baking soda and cinnamon and mix gently until blended drop batter by teaspoonfuls onto cookie sheets and bake for 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, sift the flour, baking soda, and baking powder together. add the milk and oil and mix together carefully uder\"just mixed\" (if you mix too vigourously, the pancaked won't get fluffy!). portion out about 3\/4 to 1 cup of batter onto a hot, non-stick pan or a lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and becomes sturdy. flip pancake over and cook other side until golden brown. repeat process until the batter is gone. garnish with fresh fruit and maple syrup.","target":"combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"mix pork and beans, brown sugar, onion, worcestershire sauce, mustard, barbecue sauce, and liquid smoke together in baking pan. place bacon on top. bake at 350 degrees fahrenheit for an hour or so! yummmmm! hope you enjoy; we have people over for barbecues and they are gone in no time; can never seem to make enough!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"in skillet cook bacon until crispy. drain bacon on paper towel and set aside. add onion and green pepper to skillet and saute until soft. add all other ingredients and stir to combine. crumble bacon into beans and transfer to baking dish. bake in 350 degree oven for about 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"in large crockpot combine baked beans, brown sugar, barbeque sauce, and onion. set crockpot on high for 1 hour. at end of first hour dip off excess liquid before stiring. set crockpot to med and continue cooking for 5 more hours (at end of each hour dip off excess liquid before stirring). add bacon bits before last hour of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"in skillet cook ground beef, drain grease when done. pour baked beans into glass bowl (oven safe). add all the ingredients except ground beef and mix together. add ground beef and mix again. cover with aluminum foil. bake for 1 hour stirring every 20 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"preheat oven to 350°f. then add brown sugar to a mixing bowl. add apple cider vinegar over brown sugar. add ginger to your sauce mixture, then whisk everything together. cook up the bacon bits in a hot pan until they are crispy. place crispy bacon to the side and save the bacon grease. add chopped onions to the same pan you cooked the bacon. pour sauce over onions and simmer for 8 \u2013 10 minutes. create mixture of beans in a baking dish. add bacon to the dish. pour sauce over the beans and bacon. mix thoroughly. bake for 1 hour covered. remove dish from oven, stir, and cook uncovered for another 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fry bacon until crisp and drain well on paper towels. discard all but 1t bacon grease; saute onions in bacon grease and drain well slice potatoes thinly. butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. cover with foil; bake at 350 degrees for 1 to 1 1\/2 hours; uncover for the last 20 minutes.","target":"preheat the oven to 350°f. spray a medium pan with vegetable spray. cook and stir over medium heat the onions and mushrooms until tender (about 5 min). sprinkle the flour on top of the veggies and coat evenly. gradually add in the milk. cook until thick and bubbly (about 5-6 min) stirring frequently. add the dill, worcestershire sauce, salt and pepper and cheese. cook till cheese is melted (about 1 more minute). remove from the heat. spray a casserole dish with vegetable spray and place 1\/3 of the potatoes over bottom. follow by 1\/3 cheese sauce. repeat layering two more times. cover and bake 1-1\/2 hours. let stand for 10 minutes then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in large bowl. combine remaining ingredients and combine well with potatoes. bake,covered, in 375* oven for at least 1 hr. uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges. (may be a little longer or shorter depending on your oven).","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash potatoes and cut into slices or cubes. in large bowl, combine olive oil, garlic and oregano. add potatoes and bell peppers; toss to coat. arrange in a single layer on a 15-1\/2\" x 10-1\/2\" pan. salt and pepper to taste. bake at 475 degrees fahrenheit for 30 to 35 minutes or until potatoes are tender and lightly browned.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450. peel potatoes. cut into one- to two-inch pieces. boil in salted water for fifteen minutes. pour oil (at least 1\/4- 1\/2-inch) in pan and add herbs. roast potatoes for 20-30 minutes. reduce heat to 350 and roast 45-75 minutes until very crisp and golden.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre heat oven to 350 degrees wash potatoes and cut in half. continue cutting each half on a diagonal into thick long strips. like steak fries. place into a bowl and coat with olive oil. pour salad dressing over potatoes and mix all together. make sure all potatoes have some oil and dressing on each one. spray baking pan with pam. place potatoes on a baking pan and spread them out. cook for about an hour,turning every 15 minutes so that each side get's brown and crunchy.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350*f. prick the potatoes with a fork and place them on a baking sheet. bake for 1 1\/2 hours. cut the potatoes into quarters and arrange them in a serving bowl. while they are hot, toss them with the oil, coarse salt, pepper, and garlic. gently toss in the mint, or parsley(or both, if you want!). serve hot or at room temperature. enjoy!","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 425 degrees f. wash and dry the potatoes, but don't bother to peel them. cut them into about 3\/4-inch dice. toss in a large oven tray and pour over the oil, smulching around with your hands to mix well. separate the head of garlic into cloves adding them to the tray. roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside. when they're done, remove to a large plate and sprinkle with salt.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500°f. drop the sliced potatoes into a pot of boiling, salted water and cook for 6 minutes. drain, and plunge into a bowl of ice water until cool to the touch. drain and pat dry. place potatoes on a baking sheet, pour on the canola oil, and toss to coat. sprinkle with salt and pepper and place in the oven for 30 minutes, or until the potatoes begin to brown. be sure to toss them around every 5-10 minutes to prevent them from sticking to the pan. when the potatoes are done, place them in a bowl and pour on the oil, lemon juice, oregano and garlic. toss well to coat and serve warm.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees. in a large mixing bowl, whisk together the mustard and olive oil. add the potatoes and toss to coat. dump the potatoes onto a foil lined large rimmed baking sheet and spread them in a single layer. roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, about an hour. serve hot.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: scrub potatoes thoroughly. cut into bite sized pieces. sautee potatoes in large frying pan with olive oil until slightly brown. mix in rosemary and thyme after removing potatoes from heat. add desired amount of salt and pepper. add 1\/2 cup water to slow-cooker. create a tinfoil \"basket\" inside slow-cooker above water. place potatoes inside tinfoil \"basket\" and cover. cook on low for 8 hours. add garlic during last hour of cooking.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large mixing bowl (the same bowl you will be putting your potatoes in) mix all the ingredients thoroughly. wash potatoes and cut into thin wedges (you do not need to peel the potatoes, but you do need to wash them to insure all dirt and eyes (if any) are discarded.). bake at 450c for 20mins or until tender, turning once during baking time or wrap seasoned potatoes in foil and seal edges.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425°. in a big bowl, stir the olive oil, lemon juice, oregano, thyme, paprika, salt, and pepper together; add in potatoes and toss to coat evenly. arrange potatoes in a single layer on an oiled baking sheet. bake, turning every 15 minutes, until tender and well browned, about 35 minutes; taste for seasoning. transfer to a serving dish and serve immediately.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375. spray a baking dish with cooking spray or grease lightly with olive oil. put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper. repeat until all potatoes and onion are used. bake about 35-40 minutes, or until potatoes are tender.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425. peel and cube the sweet potatoes and yukon gold potatoes. scrub the new potatoes and cut into cubes. place the potatoes in a large saucepan. add enough lightly salted water to cover potatoes. bring to a boil and cook the potatoes for 3 minutes. drain thoroughly. spread the potatoes in a single layer on a large nonstick baking sheet. drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. roast the potatoes until browned and crisp, about 25 minutes. serve immediately.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat oven to 425 degrees. to slice potato, lay each quarter on the flat side and thinly slice (about 1\/4 inch or thinner). add half the potato slices, olive oil, garlic, and rosemary to a bowl and toss to combine everything. season with salt and pepper to taste. transfer to a lightly greased baking sheet. bake for 20-25 minutes or until lightly browned. (stir or shake the pan halfway through).","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f. sift together flour, soda and salt. in a separate bowl, cream together shortening and sugars; add eggs, one at a time, beating well after each addition. stir in hot water, vanilla and flour mixture. add remaining ingredients; mix well. drop from a teaspoon onto parchment-lined baking sheet. bake at 375°f for 8-10 minutes.","target":"spray baking sheet with cooking spray. in a large bowl combine pumpkin and egg whites. in a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (batter will be very dry at first.) mix ingredients together just until moistened. drop cookies by tablespoonfuls onto prepared baking sheet, 2\" apart. you can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking. bake at 350 degrees for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brush both sides of eggplant slices with lemon juice. melt butter in large frying pan or skillet. saute 3-4 minutes, turning once. keep firm. add butter as needed, and remove from heat. set aside. in a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping. melt 1 tablespoon of butter in the pan. top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)! dip each into egg\/milk and saute for 2-3 minutes until golden.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly salt the eggplant rounds and put them in a colander to drain. mash together ricotta, cream cheese and parmesan with a fork. mix in the all the pepper cubes. season lightly with salt and generously with freshly ground pepper. spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a \u2018sandwich\u2019. heat approximately 1 ½- 2 inches oil in large skillet. put flour on a plate and on another, the breadcrumbs. dip the \u2018sandwiches\u2019 first in the flour, then in the beaten egg, and finally in the breadcrumbs. fry until golden-brown, turning over when bottom side is done. drain on paper toweling. serve hot with basil sauce. to make basil sauce: combine all sauce ingredients; season to taste.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350ºf. bake the eggplant for 1 hour. when it is cool enough to handle, peel and chop coarsely. blend in the scallions, parsley, pepper, vinegar, and olive oil in the blender or food processor. put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste. serve chilled or at room temperature with crackers, corn chips or tortilla chips.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake the eggplant at 350 for about an hour, until very soft. remove and peel while still hot under running cold water. remove the seeds (if there are too many). place in colander and drain liquids. while eggplant is draining, dice the onion and green pepper. heat 2 tbsp olive oil, and add onion over medium heat until translucent. add green pepper and cover with lid. let pepper cook until soft. remove from heat. put eggplant in food processor and mince. add the pepper and onion to the eggplant, then the mayonnaise. season with salt and pepper. chill before serving.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 475 degrees. prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. let cool. meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. add next 6 ingredients and saute until onions are soft and mixture is fragrant. pour mixture in food processor and cool slightly. add yogurt, cilantro and tomato paste and process until smooth. remove the pulp from the roasted eggplant and put into processor and process until smooth. add lemon juice and salt and pepper to taste. process again for 30 seconds. serve hot, cold or room temp with pita chips.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f. lightly pierce eggplant with a fork and brush with 1 t olive oil. place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60). let cool slightly. remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil. process until smooth. adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375. dip eggplant slices in egg, then into bread crumbs. heat olive oil in skillet; brown eggplant lightly on both sides. arrange in buttered baking dish. season to taste with salt and pepper; sprinkle with parsley and sliced mushrooms. pour tomato sauce over eggplant. top with tomato slices and cheese. sprinkle grated onion over cheese. bake 30 minutes or until cheese is melted.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the diced eggplant in a bowl. mix the salt and lemon juice together and pour over the eggplants. let sit for 30 minutes. sprinkle on the oil and toss well. gently stir in the garlic, beans, and sugar. season with black pepper. recipe did not call to chill this but i think it might taste better chilled.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and peel the eggplant. cut into thin oval slices. dip in flour, shake off excess. heat oil in a frying pan and fry until light brown in color. drain on kitchen paper. add a little water to the yogurt to make it smoother. add crushed garlic, green chilies, salt and mint. mix well. arrange the eggplant's slices in a serving dish and cover with yogurt mixture. sprinkle with chat masala. serve with curries or rice dishes.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 300 degrees. slice eggplant into rounds and 1\/2 inch thick. sprinkle lightly with salt. place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. bake for 20 minutes or until the eggplant shrinks and becomes dry. lightly rinse each slice to remove excess salt. pat dry with paper towels. combine oil and paprika in a small frying pan. oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. drain on paper towels. serve warm.","target":"beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain tuna. break into bite size pieces. drain mandarins and reserve 1\/4 cup to combine with the soup. add tuna, celery, onions,,mandarins, cashews and 1\/2 the noodles. put into greased 5 cup casserole. sprinkle remaining noodles over top. bake 375f for 20 minutes until heated through. garnish with mandarins if desired.","target":"preheat oven to 350 degrees. boil egg noodles to a little firmer than al dente and drain. in a casserole dish combine the mushroom soup, milk, and tuna. mix well. pour the cooked noddles into the casserole dish with the soup\/tuna\/milk mixture. sprinkle to with crushed black pepper. pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cheeses together in a bowl. butter or spray with nonstick spray a 13\" x 9\" lasagna pan. preheat oven to 350º. in a 5-quart pot, melt butter. whisk in flour, mustard, salt, and cayenne. whisk in milk and cream. cook, stirring, until thickened and bubbly. add the soup and almost 3 cups of the grated cheese. stir until melted. stir in elbows. pour into prepared pan. top with remaining grated cheese. combine melted butter and bread crumbs. spread over top of grated cheese. bake 20 to 25 minutes, just until heated through. if the top is not crusty enough, broil briefly-- do not over bake.","target":"preheat over to 350 degrees. cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. while pasta is still hot, stir in sour cream; set aside. heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. add cheese mixture to pasta; mix well. tranfer to a 4 quart casserole dish. combine bread crumbs and parmesan cheese; sprinkle over pasta. bake until top is golden, about 30 minutes. yields about 1 cup per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cheeses together in a bowl. butter or spray with nonstick spray a 13\" x 9\" lasagna pan. preheat oven to 350º. in a 5-quart pot, melt butter. whisk in flour, mustard, salt, and cayenne. whisk in milk and cream. cook, stirring, until thickened and bubbly. add the soup and almost 3 cups of the grated cheese. stir until melted. stir in elbows. pour into prepared pan. top with remaining grated cheese. combine melted butter and bread crumbs. spread over top of grated cheese. bake 20 to 25 minutes, just until heated through. if the top is not crusty enough, broil briefly-- do not over bake.","target":"preheat oven 350°f. melt butter in a large saucepan. add flour and dry mustard. (roux will be very thick) gradually add milk, stirring with a whisk while you slowly pour. whisk until sauce is smooth. bring sauce to a boil, reduce heat to medium low. cook sauce for 10-15 minutes or until sauce begins to thicken slightly. remove from heat. add cheeses, stirring well until well blended. stir in cooked macaroni. spoon mixture onto a baking sheet coated with cooking spray. sprinkle crushed cereal on top. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cheeses together in a bowl. butter or spray with nonstick spray a 13\" x 9\" lasagna pan. preheat oven to 350º. in a 5-quart pot, melt butter. whisk in flour, mustard, salt, and cayenne. whisk in milk and cream. cook, stirring, until thickened and bubbly. add the soup and almost 3 cups of the grated cheese. stir until melted. stir in elbows. pour into prepared pan. top with remaining grated cheese. combine melted butter and bread crumbs. spread over top of grated cheese. bake 20 to 25 minutes, just until heated through. if the top is not crusty enough, broil briefly-- do not over bake.","target":"cook macaroni according to package directions. preheat oven to 350°f. pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. add 3\/4 of the cheese to the casserole and mix. drain macaroni and add to tomato\/cheese mixture, stir. put remaining cheese on top and cover. bake at 350 f for 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cheeses together in a bowl. butter or spray with nonstick spray a 13\" x 9\" lasagna pan. preheat oven to 350º. in a 5-quart pot, melt butter. whisk in flour, mustard, salt, and cayenne. whisk in milk and cream. cook, stirring, until thickened and bubbly. add the soup and almost 3 cups of the grated cheese. stir until melted. stir in elbows. pour into prepared pan. top with remaining grated cheese. combine melted butter and bread crumbs. spread over top of grated cheese. bake 20 to 25 minutes, just until heated through. if the top is not crusty enough, broil briefly-- do not over bake.","target":"in 3-quart saucepan, cook and drain macaroni as directed on package. return to saucepan; stir in sour cream. cover to keep warm. while macaroni is cooking, heat oven to 350°f spray 8-inch square (2-quart) glass baking dish with cooking spray. in 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. cook over medium heat, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheese until melted. add cheese sauce to cooked macaroni mixture; mix well. spoon into baking dish. in small bowl, mix bread crumbs, parmesan cheese, and oil until crumbly. sprinkle over casserole. bake 20 to 25 minutes or until edges are bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop the onion and sautee it in the skillet with the butter. (it's more butter than you need for the onion, but it will all go into the mix.) in a bowl, fully mix the dry ingredients. separately, beat the eggs with the milk. combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients. pour the mix into the skillet. place the skillet in a 400 degree oven and bake for about 20 minutes. enjoy it with honey.","target":"preheat oven to 425 degrees. lightly spray an 8\" by 8\" cake pan (or equivalent iron skillet or other oven-proof pan) with vegetable oil and put into the oven to preheat. mix all ingredients together in a large bowl, pour batter into heated pan and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, and salt. cut in shortening until mixture resembles cornmeal. gradually add water, stirring with a fork (dough will be crumbly). turn onto a floured surface and kneed into a smooth ball. divide dough in half; let stand 10 minutes. roll each half into a thin 12 x 10 rectangle. cut dough into 2 1\/2 inch squares (do not reroll or patch dough). fry a few at a time in deep hot fat (pushing the dough down into the oil immediately with a spatula and bumping the edges on the side of your frier to help them puff up) until golden brown. drain on paper towels. serve with honey or roll in sugar-cinnamon mixture.","target":"dissolve yeast in warm water; add sugar, salt, oleo and egg. stir in enough flour to make soft dough. on lightly floured surface, knead dough for several minutes and let rise until double in bulk, about 20 to 30 minutes. roll out dough to 1\/4 inch thickness; cut into 2 inch squares. drop into hot 350 to 360 degree oil and fry briefly until brown. drain on paper towels. serve with honey."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat a little olive oil in a large saucepan. add tofu, soy sauce, turmeric, pepper and oregano. saute on medium high heat for 10 or 12 minutes or until moisture has evaporated. add the remaining ingredients, cover and cook for 2 to 4 more minutes until spinach is tender.","target":"crumble tofu with your fingers. combine with nutritional yeast. mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture. spray a nonstick skillet with cooking spray. add tofu mixture to skillet. cook over medium to high heat, turning with an egg turner or spatula, for several minutes. add salt and pepper. variation: if desired, you can make vegetable scrambled tofu. before adding tofu to the skillet, saute 2 sliced mushrooms, 1 t chopped onion and 1 t chopped green pepper. add tofu and continue as above. to add additional color use a bit more tumeric. it is what supplies the color."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degreed f. in a large bowl, stir together the oat flakes, flour, salt, baking soda, cinnamon, nutmeg, ginger, cumin, cardamom, pepper, and cayenne. add the mashed banana, sweetener, oil, sour milk, raisins, and chocolate chips to the oat mixture and mix together gently until just mixed. scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 8-10 minutes.","target":"combine the flour, oats, sugar and baking soda; stir to mix well. add applesauce, honey, vanilla extract, and raisins, stirring well to mix. (if dough seems crumbly, keep stirring until it holds together.). coat a baking sheet with nonstick cooking spray. drop rounded teaspoonful of dough onto sheet about 1 1\/2 inches apart. slightly flatten each cookie with tip of spoon. bake at 350 degrees for about 9 mins, or until golden brown. cool on baking sheet for 1 minute. transfer cookies to wire racks and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degreed f. in a large bowl, stir together the oat flakes, flour, salt, baking soda, cinnamon, nutmeg, ginger, cumin, cardamom, pepper, and cayenne. add the mashed banana, sweetener, oil, sour milk, raisins, and chocolate chips to the oat mixture and mix together gently until just mixed. scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 8-10 minutes.","target":"preheat oven to 350 degrees. cream butter and sugars together by beating on high speed for 1-2 minutes. add egg and vanilla. continue beating until incorporated. combine flour, baking soda, cinnamon, cardamom (if using), and salt in separate bowl. while beating previous mixture, slowly add dry ingredients. using a large spoon, stir in oatmeal and raisins (dried fruits). dollop a tbsp amount of cookie dough on ungreased cookie sheet. bake 10-12 minutes or until center appears to be set (may still look slightly moist in middle). let rest on cookie sheet for 1 minute, then transfer to a cooling wire rack. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat oven to 350°f lightly grease a cookie sheet; set aside. in a food processor fitted with the steel blade, blend together the milk and oatrim until thickened; add salt, baking soda, margarine, vanilla extract and sugars; pulse until creamy, then pour into a medium bowl. add flour and chocolate chips; blend until ingredients are well incorporated (dough will be soft). place dough by tablespoonfuls onto prepared cookie sheet and bake 9 minutes (2-3 minutes longer if you prefer a crunchy cookie); allow cookies to cool slightly before removing from cookie sheet to cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat oven to 375 degrees. in a large bowl, beat butter and sugars together with an electric mixer until creamy. add egg white and vanilla and mix until well blended. in a medium bowl, combine flour, baking soda, salt and cocoa powder. gradually add flour mixture to egg and sugar. use a wooden spoon to work the dough together. don\u2019t worry if the dough seems a little crumbly at first. stir in chocolate chips. drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. bake for 8-10 minutes. cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat oven 350 degrees. combine flour and baking soda. in a large bowl beat brown sugar, apple sauce, pudding mix, vanilla extract, and almond extract. mix until well blended. add egg whites and mix well. beat in the flour mixture. stir in chocolate chips. drop by rounded teaspoonful and bake 12-14 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat overn for 350 degrees. in a small\/medium size bowl combine flour and baking soda and set aside. in a large bowl, add butter, then sugars, and blend together with an electric mixer. add eggs and blend again. then slowly add the flour\/baking soda mixture. once batter is creamy, fold in chocolate chips. i like to use parchment paper on my non-stick baking sheets so they don't get messed up. you should be able to fit about 12 cookies on eat sheet. bake at 350 for about 10-12 minutes. cool on a napkin, or wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, stir together the flour, baking powder, baking soda, salt, and sweetener. add the oil, vanilla, milk, and chocolate chips and mix together gently until just mixed. pour the mixture into a 9x13 pan and bake for 25-30 minutes. test with a knife to see if done. let cool 10 minutes before cutting into bars.","target":"in a large bowl combine the first seven ingredients. combine the eggs and milk; stir in the bananas, applesauce and vanilla. stir into dry ingredients just until moistened. stir in chocolate chips. coat mini muffin tins with cooking spray and fill 3\/4 full with batter. bake at 375 for 15-20 minutes or until a toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, stir together the flour, baking powder, baking soda, salt, and sweetener. add the oil, vanilla, milk, and chocolate chips and mix together gently until just mixed. pour the mixture into a 9x13 pan and bake for 25-30 minutes. test with a knife to see if done. let cool 10 minutes before cutting into bars.","target":"preheat oven to 350 degrees. grease and flour loaf pan. mix apple juice and sugar together. add eggs and banana and beat well. sift dry ingredients and add. add milk and vanilla extract. mix well and stir in chocolate chips. pour into loaf pan. bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, stir together the granola, coconut, oat flakes, flour, baking powder, and salt. stir in the sweetener, raisins, egg replacer, and oil. mix together well. spread mixture into a 8x8 pan. sprinkle top evenly with sesame seeds. bake for 18-20 minutes.","target":"preheat oven to 325 degrees f (165 degrees c). lightly oil a 9-inch square baking pan [for recipe making 12 bars] or coat it with nonstick cooking spray. in a small bowl, whisk egg white, honey, oil, vanilla and cinnamon until blended. in a mixing bowl, combine granola and raisins. stir in the egg white\/honey mixture until well coated. with a wet rubber spatula, press granola into the prepared pan. bake for 15 to 20 minutes, or until lightly browned. cool in the pan on a wire rack. cut into bars. (wrapped tightly, the bars will keep for up to 5 days.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450 degrees f. in a large bowl, sift together the flour, baking powder, and salt. add the vegetable shortening and sour milk and mix together gently until just mixed. spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cookie cutters and place on a lightly oiled cookie sheet. bake for 12-18 minutes.","target":"in a large mixing bowl sift the flour, salt, baking powder and baking soda. mix in cottage cheese until it looks like coarse crumbs. mix together plain yogurt and skim milk. pour into flour and cottage cheese mixture and mix well. (add a little milk if it is too dry.). pat out on floured board 1\/2 inch and cut into biscuits. spray a baking sheet with nonstick cooking spray and bake in a 400 degree oven for 18 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a blender or food processor, blend together the oil, onion, garlic, tomato paste, tomatoes, salt, basil, oregano, and pepper until you reach the desired consistancy. set aside. in a medium bowl, pour the boiling water over the textures vegetable protein and set aside for 10-15 minutes. in a medium saucepan, saute the onions in oil on medium-high heat until translucent. lower heat to medium and add the peppers, tomatoes, picles, braggs, chili powder, cayenne, allspice, salt, and tomato sauce. simmer for 5 minutes. add textured vegetable protein to saucepan and stir together. simmer on medium-low heat for another 20-30 minutes and serve over toast or on a bun.","target":"in a large skillet, saute onion and bell pepper over medium heat until onion is soft. in a bowl, mix together ketchup, brown sugar, soy sauce, and cayenne pepper if using. add salmon and sauce mixture to skillet. stir together. stir occasionally over medium-low heat until warmed through. serve on hamburger buns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a blender or food processor, bland the spinach, 1\/2 cup of the parmesan, artichokes, pepper, lemon juice, and mozzarella until well mixed. spoon into a lightly oiled casserole dish and top with the remaining 1\/4 cup of parmesan. cover and bake for 20 minutes, until hot and bubbly. remove from the oven and let sit 5 minutes before serving.","target":"preheat over to 350 degrees. mix all ingredients until well blended. spoon into a small shallow baking dish. (i sprayed mine with a bit of non stick spray). bake 20-25 minutes or until heated through. top with chopped fresh tomatoes and serve with toasted french bread slices, raw veggies, or your favorite crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in s small bowl, mash the banana with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. in a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. add the banana mixture to the flour mixture and mix together gently until just mixed. spoon into a lightly oiled loaf pan and bake for 40-50 minutes. test with a knife to see if done.","target":"measure carefully, placing all ingredients in except raisins and glaze in bread machine in order recommended by manufacturer. use sweet or basic\/white cycle. add raisins at raisin nut signal or 5 to 10 minutes before last kneading cycle ends. remove baked bread from pan and cool on wire rack. make glaze (optional): mix all glaze ingredients until smooth and thin enough to drizzle. drizzle over loaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in s small bowl, mash the banana with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. in a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. add the banana mixture to the flour mixture and mix together gently until just mixed. spoon into a lightly oiled loaf pan and bake for 40-50 minutes. test with a knife to see if done.","target":"put cubed bread in a large bowl with milk, let stand for 1 hour. pre-heat oven to 325ºf. spray 9\" x 13\" baking dish. in another bowl, beat together eggs, sugar and vanilla. stir this mixture into the bread mixture. fold in the mashed bananas, spices and raisins. pour evenly into baking dish. place uncovered in center of oven and bake 1 hour and 10 minutes. remove from oven and cool to room temperature. serve with a splash of rum and whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in s small bowl, mash the banana with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. in a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. add the banana mixture to the flour mixture and mix together gently until just mixed. spoon into a lightly oiled loaf pan and bake for 40-50 minutes. test with a knife to see if done.","target":"preheat oven to 350. mix sugars and yogurt until creamy. add egg substitute and beat. add bananas, water, and vanilla. mix dry ingredients in a different bowl and mix together well. incorporate dry ingredients into wet mix slowly until thoroughly mixed together. pour into loaf pan, muffin tins, or mini-loaves and bake until brown on top and toothpick inserted comes out clean. large loaf pan-50 min to 1 hour 15 minute. 6 mini loaf pans-30 to 35 minutes. twelve 2 1\/2 inch muffin tin-15 to 20 minutes. wrap in foil when cool and keep in cool place or freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in s small bowl, mash the banana with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. in a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. add the banana mixture to the flour mixture and mix together gently until just mixed. spoon into a lightly oiled loaf pan and bake for 40-50 minutes. test with a knife to see if done.","target":"preheat oven to 350 degrees, then shred zucchini and mash banana. set aside. in a large bowl, beat together eggs, oil, sugar, and applesauce. add flour, baking powder, baking soda, cinnamon, salt, vanilla, and mix. add zucchini and banana and mix until totally combined. pour batter into two greased and floured loaf pans. bake for 35-45 minutes, or until a toothpick comes out clean when inserted in the center. allow to cool for 10 minutes before removing completely to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in s small bowl, mash the banana with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. in a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. add the banana mixture to the flour mixture and mix together gently until just mixed. spoon into a lightly oiled loaf pan and bake for 40-50 minutes. test with a knife to see if done.","target":"cut the bread into cubes, place in a bowl and pour the milk on it, put aside for an hour. preheat oven to 325 degrees f. grease 9 x 13 inch baking dish. in a separate bowl mix the eggs, sugar and vanilla essence. pour this mixture onto the bread mixture. next add the mashed bananas and raisins. now add the rum, cinnamom and ground nutmeg. pour this mixture into the prepared baking dish and bake in the oven for 1 hour. let cool before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"preheat oven to 400°f. place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. combine apricot preserves, soy sauce, garlic, and salt; mix well pour preserves mixture over asparagus. toss well to coat. bake at 400°f for 10 minutes or until asparagus is crisp-tender. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"preheat oven to 400 degrees. trim each leek at root end, then cut off top where the thick green leaves begin. cut in half lengthwise and soak in cold water 10 minutes. rinse, then pat dry. trim tough ends of asparagus. combine leeks and asparagus in a large bowl. drizzle with olive oil and add salt and pepper. toss to coat. place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes. let cool 5 minutes, then drizzle with balsamic vinegar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"directions. in a saucepan over medium heat, combine the vinegar, salt, garlic, mustard seed, dill seed and onion rings. bring to a boil, and boil for 15 minute. pack the asparagus spears, tips up, in the hot jars leaving 1\/2 of space from the rim. tuck one dill sprig into each jar, and sprinkle in 1\/4 teaspoon of red pepper flakes. pour hot pickling liquid into the jars, filling to within 1\/4 inch of the rim. wipe rims with a clean damp cloth, and seal with lids. process in a boiling water bath for 10 minutes. cool to room temperature. check seals when cool by pressing the center of the lid. it should not move. label and date; store in a cool dark place. if any jars have not sealed properly, refrigerate and eat within two weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"snap off and discard woody bases of asparagus. in a baking dish place asparagus layered with green onions and green pepper. drizzle vegetables with olive oil and toss vegetables to coat. sprinkle with salt pepper and other seasonings to your taste(about 1\/4 tsp of each). drizzle lemon juice over the top and toss again to coat veggies with seasonings. bake in 350 degree oven for 20-30 minutes or until asparagus is tender. sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"cut asparagus into lengths 1 inch shorter than your 1 quart jars. blanch asparagus in boiling water and 1 tbsp of the salt for 2 minutes. remove from boiling water and plunge immediately into ice water for a minute, then drain. pack asparagus tightly into hot, sterilized 1 quart jars, tips facing down. bring remaining ingredients to a boil. pour brine over asparagus to within 1\/2 inch of the top of the jar. seal jars. process in a hot water bath for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"trim ends off asparagus and cut into 3rds (about 1 1\/2 to 2 inches long). blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender. transfer to a bowl of ice water to stop the cooking. then drain on a clean kitchen towel. set out a breading station with 3 shallow bowls or pie pans. in the first add the flour seasoned with salt and pepper. in the second one whisk the eggs. you may add a touch of milk or water. in the third bowl add the panko. heat about an inch of oil in a large skillet. toss asparagus in flour, then egg, then panko. fry until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. trim off dry ends of asparagus. place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated. roast in 400 degree (fahrenheit) oven for 15 minutes or until cooked. add salt and pepper to taste and serve it up!","target":"pre heat oven to 425 degrees f. lay trimmed asparagus in a rimmed baking sheet. spread out. drizzle other ingredients evenly over asparagus,. roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. check periodically."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"combine the first six ingredients. let cool to lukewarm; stir in yeast. wait 5 minutes to be sure mix bubbles; if not, buy new yeast. once mix has bubbled, stir in the 5 cups flour. knead 5-10 minutes, until satiny looking. put in a greased bowl. cover bowl very loosely with clean damp towel. let rise till doubled. punch down; let rise again. shape into 2 loaves and place in greased loaf pans. let rise til above pan. bake at 350 for 30-40 minutes or until bread thumps hollow."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"pour boiling water over the oats. add butter or marg. stir and allow to stand until cool. add molasses and salt. dissolve yeast and ginger in 1\/2 cup warm water. let stand 10 minutes. add to oatmeal mixture, mixing well. add whole wheat flour and wheat germ slowly, mixing well after each addition. add enough white flour to make a stiff dough. turn out onto a floured board and kneat until smooth and satiny. place in a greased bowl. cover and let stand til double in bulk (about one hour). shape into 2 loaves and place in greased bread pans. cover and let rise til double (about an hour). bake 350f 50-60 minute until well browned. unmold and cool on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"pour boiling water over oats and let sit until luke warm. add yeast, sugar, warm water, and 1\/2 cup flour. mix and let stand for 10 minutes. add salt, oil, and 5 1\/2 cups flour. knead till smooth on a lightly floured surface. put the dough in a large, lightly oiled bowl. cover and let rise until double in size. punch the dough down, and let rest for 10 minutes. form into bread or rolls. let rise in the greased bread pans and bake at 400 degrees for 60 mintues."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"in bowl for standing mixer, pour boiling water over oats and soak for 1 hour. sprinkle yeast over cooled mixture and mix. add maple syrup, salt, oil, and 3 cups of flour and mix. cover with plastic wrap and let rise for an hour. move to mixer and mix on low while adding remaining flour, 1\/2 cup at a time to form a smooth, elastic dough. kneed with dough hook for 10 minutes. divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes. while dough is rising, preheat oven to 350°f. bake 40-50 minutes until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"pour boiling water over oats, molasses, shortening and salt. cool to lukewarm. dissolve yeast in the 1\/2 cup lukewarm water and add to the first mixture. work in all the flour and knead until smooth. place in greased bowl, cover and let rise one hour. divide dough in half, shape loaves and place in greased loaf pans. let rise until doubled in bulk. bake at 350 degrees one hour. makes 2 loaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"combine in a large bowl oats, flour, sugar, salt and margarine. pour over 2 cups boiling water. stir in to combine. dissolve 1 package dry yeast in 1\/2 cup warm water. when batter is cooled to lukewarm, add yeast. stir in 5 cups white flour. when dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. place in greased bowl, cover and let rise. shape into 2 loves and place in greased pans. bake at 350 for 30-40 minutes. brush loaves with margarine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"pour boiling water over oats, whole-wheat flour, sugar, salt, and butter. cool until lukewarm. dissolve the yeast in warm water. add this to the lukewarm batter. add flour until the batter is thick enough to knead. knead, adding enough flour while kneading to make a smooth elastic dough. cover dough and let rise in a warm place until the dough is double in size. punch the dough down. shape into two loaves and put into ungreased bread pans. let rise again until dough is even with top of loaf pans. bake at 350f for 45 minutes. when loaves are still hot, grease tops of loaves with butter for a soft crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"put oats, honey, salt, and butter (if using) into a large bowl. pour boiling water over and let sit till barely warm. add yeast and flour, mixing well. turn out onto floured counter and knead for 5 minutes. add flour as necessary because this can be a sticky dough due to the honey and oats. put dough back into bowl, cover with a cloth, and let rise for 1 hour. turn dough out onto floured counter, punch down, divide into 2 loaves. place loaves on a lightly greased cookie sheet (or 1\/2 sheet pan), cover with cloth again and let rise for 45 minutes. preheat oven to 375 degrees, brush loaves with milk and sprinkle with oats (if desired), and bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"fry bacon until crisp. add onion and stir fry for 1 minute. add egg and scramble until egg forms small flakes. stir in rice and garlic, continue to stir fry until heated through. gently separate grains of rice with fork so mixture is fluffy. add soy sauce and stir until mixture is well blended."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"place a stir-fry pan over high heat until hot. add oil, swirling to coat sides. add fish and cook, stirring, until it turns opaque, about 1 1\/2 minutes. add rice, separating grains with back of a spoon. add sliced greens, fish sauce, and soy sauce. stir to combine and cook until rice is heated through, 2 to 3 minutes. stir in cilantro and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"heat oil in large skillet on medium-high heat. add chicken; cook and stir 5 minute or until chicken is cooked through. add bouillon cube, 2 cups water, soy sauce and vegetable blend; stir. bring to boil. stir in rice; cover. reduce heat to low; cook 5 minute stir. season with additional soy sauce, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"1 fry bacon until crisp. 2 meanwhile, cook ground beef in separate pan until cooked thoroughly; drain. 3 add corn to bacon pan and stir fry for 2-3 minutes. 4 add egg to bacon pan and scramble until egg forms small flakes. 5 stir in rice and garlic to bacon pan, continue to stir fry until heated through. 6 gently separate grains of rice with fork so mixture is fluffy. 7 add soy sauce and beef, stir until mixture is well blended."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: debone the chicken breasts and cut into 3 x 1\/4\" strips. leave aside. in a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce. keep aside. heat 2 tbsp oil in a large frying pan. add the chicken, onion and garlic. stir fry for about 6 minutes. drain. stir in sauce and cook for 3 minutes more. heat tortillas as directed on the packet. put some of the chicken in the center of each and fold the edges towards the center. serve with salsa, avacado slices, and sour cream. for the salsa, in a bowl, combine together all the salsa ingredients cover and refrigerate for 3 hours to blend flavours. remove, stir well and then serve.","target":"spray a large nonstick skillet with cooking spray and heat over high heat. add vegetables and saute over high heat until crisp-tender (about 5 minutes). remove vegetables from skillet and keep warm. re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat. continue cooking until chicken is no longer pink (about 10 minutes). add 1\/4 cup of water and simmer for 5 minutes. return vegetables to skillet and heat through. serve on tortillas with salsa, reduced fat cheese or sour cream, etc. warm tortillas to make them more pliable."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: debone the chicken breasts and cut into 3 x 1\/4\" strips. leave aside. in a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce. keep aside. heat 2 tbsp oil in a large frying pan. add the chicken, onion and garlic. stir fry for about 6 minutes. drain. stir in sauce and cook for 3 minutes more. heat tortillas as directed on the packet. put some of the chicken in the center of each and fold the edges towards the center. serve with salsa, avacado slices, and sour cream. for the salsa, in a bowl, combine together all the salsa ingredients cover and refrigerate for 3 hours to blend flavours. remove, stir well and then serve.","target":"slice chicken breast into strips and brown in nonstick frying pan. while browning chicken breast, slice peppers and red onion into 1\/4\" strips. when chicken breast slightly browned, add peppers, onion, and mushrooms to pan and continue to brown veggies. add a little water and cover, letting veggies steam and get tender. add a little more water if it evaporates too quickly. uncover and add fajita seasonings, combine and cover for another minute or until veggies are tender. chop lettuce and fill pitas with lettuce, chicken veggie combo, salsa and fat free sour cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: debone the chicken breasts and cut into 3 x 1\/4\" strips. leave aside. in a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce. keep aside. heat 2 tbsp oil in a large frying pan. add the chicken, onion and garlic. stir fry for about 6 minutes. drain. stir in sauce and cook for 3 minutes more. heat tortillas as directed on the packet. put some of the chicken in the center of each and fold the edges towards the center. serve with salsa, avacado slices, and sour cream. for the salsa, in a bowl, combine together all the salsa ingredients cover and refrigerate for 3 hours to blend flavours. remove, stir well and then serve.","target":"in a large wok, warm the oil. cook the chicken slices until done, stir regularly. add everything except tortillas; mix well. cook covered, stirring every few minutes until the peppers are tender and the vegetables are starting to get browned in spots. serve with warmed flour tortillas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: debone the chicken breasts and cut into 3 x 1\/4\" strips. leave aside. in a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce. keep aside. heat 2 tbsp oil in a large frying pan. add the chicken, onion and garlic. stir fry for about 6 minutes. drain. stir in sauce and cook for 3 minutes more. heat tortillas as directed on the packet. put some of the chicken in the center of each and fold the edges towards the center. serve with salsa, avacado slices, and sour cream. for the salsa, in a bowl, combine together all the salsa ingredients cover and refrigerate for 3 hours to blend flavours. remove, stir well and then serve.","target":"stir together all filling ingredients in slow cooker. cover; cook on low heat setting for 6-8 hours, or high heat setting for 3-4 hours. drain off liquid. cut or shred meat, if desired. to serve, place meat mixture on warm tortillas. top with desired toppings. note: to warm tortillas, heat oven to 275°f. wrap tortillas in aluminum foil. warm in oven for 15 to 20 minutes. serve in foil to keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat non-stick skillet to medium heat. mix egg beaters, splenda, cinnamon and caramel syrup in shallow dish (just large enough to hold bread slice). add bread and turn to coat. spray skillet with cooking spray and add coated bread to pan. cook, turning once, until both sides are golden brown and toast is \"puffy.\" if insides are not done to your likeness, microwave for 30 seconds. serve with pancake syrup.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine soymilk, cinnamon, vanilla, peanut butter and flour in a medium sized bowl, whisking till smooth. heat oil in a pan (low-medium). dredge bread in mixture and cook till brown on each side (about 2 minutes for the first side, 1 for the second). serve with maple syrup and enjoy.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine egg beaters, vanilla and some cinnamon. use the egg mixture as an egg wash and dip the bread strips into it. cook in a pan sprayed with cooking spray. when both sides of the bread strips are brown, sprinkle with splenda and more cinnamon. serve with sugar free syrup or plain yogurt.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend all ingredients, but the bread in your blender or food processor. heat a frying pan on medium-high, adding a little oil to keep french toast from sticking. dip the bread in the tofu mixture until well-coated but not soggy and place a couple of dipped slices in the hot pan. cook for a few minutes on each side until lightly browned. make sure that before cooking each batch of french toast you add a little more oil to the pan. serve with toppings of your choice.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine soft tofu, creamer, maple syrup, vanilla and almond extracts and whip together. add spices and salt to the tofu mixture and stir in gently until just incorporated. heat a frying pan on medium-high, adding a little oil to keep french toast from sticking. dip the bread in the tofu mixture until well-coated and in the hot pan. cook for a few minutes on each side until lightly browned. serve with a sprinkling of slivered almonds on top.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend all the ingredients (except bread) until smooth. using a spoon, put a bit of the tofu blend onto a slice of bread and spread around. this is better than dipping, which gets the bread too soaked. place tofu side down on a warmed and lightly oiled skillet, then spread some more tofu mixture on the upward facing side of the bread. lightly brown each side of the french toast. top with earth balance and powdered sugar or maple syrup.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray griddle or skillet w\/ pam and heat griddle to 350 dgrees f or skillet on medium heat. mix eggnog, egg and spice thoroughly. dip both sides of the bread into egg\/eggnog mixture. lay bread slices on griddle and cook on both side until lightly brown (@ 2-3 minutes on each side). sprinkle w\/ powdered sugar.","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients except the bread. whisk until thoroughly combined. pour into a shallow dish - i use a pie pan. dip the bread into the batter, turning so both sides are coated. cook over medium high heat, in a non-stick fry pan coated with cooking spray for 2 or 3 minutes a side - or until golden brown. serve immediately!","target":"place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, combine flour, baking powder, salt, cayenne and sugar, mix well. in a separate mixing bowl, egg, melted butter, applesauce and milk together. stir the corn into the wet mixture. pour the wet mixture into the dry and stir until well blended. heat oil in a deep fryer to 365 degrees f (185 degrees c). drop spoonfuls of the batter into the hot oil and fry until golden, turning over as required for even cooking. remove and drain on paper towel.","target":"sift to combine flour, salt, pepper, sugar- optional, into a bowl. combine beaten egg and milk. using a mixer, gradually add milk mix to the dry ingredients and beat until smooth. add corn to mix. add green onions-- optional-- and stir in. heat the oil to 350 degrees f. drop batter by tablespoonfuls into the hot oil and fry about 5 to 7 minutes, or till golden brown. nita's note: drain well on paper towels or uncoated paper plates (with a regular plate underneath). do not stack fritters to facilitate better drainage."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, combine flour, baking powder, salt, cayenne and sugar, mix well. in a separate mixing bowl, egg, melted butter, applesauce and milk together. stir the corn into the wet mixture. pour the wet mixture into the dry and stir until well blended. heat oil in a deep fryer to 365 degrees f (185 degrees c). drop spoonfuls of the batter into the hot oil and fry until golden, turning over as required for even cooking. remove and drain on paper towel.","target":"combine first five ingredients in a large bowl, and mix well. heat oil in frying pan. drop tablespoons full of batter into oil. turn when light-golden brown. drain on paper towel. if you are making a double batch, keep cooked fritters warm in the oven. dust with sugar to serve. serve with \"apple and sausage toss\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, combine flour, baking powder, salt, cayenne and sugar, mix well. in a separate mixing bowl, egg, melted butter, applesauce and milk together. stir the corn into the wet mixture. pour the wet mixture into the dry and stir until well blended. heat oil in a deep fryer to 365 degrees f (185 degrees c). drop spoonfuls of the batter into the hot oil and fry until golden, turning over as required for even cooking. remove and drain on paper towel.","target":"combine flour, baking powder, and salt in medium bowl. stir in eggs and milk until the dry ingredients have been moistened. (will be lumpy). fold in corn. drop batter by tablespoonfuls onto a pan on medium heat (in about a tbsp of butter) and fry until golden brown and firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, combine flour, baking powder, salt, cayenne and sugar, mix well. in a separate mixing bowl, egg, melted butter, applesauce and milk together. stir the corn into the wet mixture. pour the wet mixture into the dry and stir until well blended. heat oil in a deep fryer to 365 degrees f (185 degrees c). drop spoonfuls of the batter into the hot oil and fry until golden, turning over as required for even cooking. remove and drain on paper towel.","target":"mix and sift flour, baking powder, salt, and sugar. beat egg, melted shortening and milk together. add corn, and combine with dry ingredients, mixing well. drop by spoonfuls into hot deep oil, and fry 3-5 minutes, or until golden brown. drain on absorbant paper. serve piping hot as vegetable, or serve as a luncheon dish, with maple syrup and crisp bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. core and chop the apples into bite-sized pieces. place onto a lightly oiled baking dish and mix in the optional raisins. in a small bowl, mix together the juice and maple syrup. pour the juice mixture over the apples and raisins evenly. in a medium bowl, mix together the oat flakes, flour, margarine, sweetener, cinnamon, ginger, salt, nutmeg, and optional nuts. sprinkle oat mixture over top of apples and bake for 30-40 minutes.","target":"fill a 13 x 9 x 2 pan with sliced apples. mix ingredients together with two knives or pastry blender until crunchy and spread over apples. pour ½ cup melted butter over top and sprinkle with cinnamon. bake at 350 for 30 minutes or until apples are done and topping is crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. cook macaroni in boiling water according to directions. drain. pour into a 3 quart casserole. in a saucepan, melt butter and stir in flour. gradually stir in milk and sour cream. add salt and pepper. cook over low heat, stirring constantly,until bubbly and thicken. reserve 1 cup of cheese for the top of casserole. toss macaroni with remaining cheese. pour sauce over macaroni and mix. sprinkle remaining cheese.","target":"preheat over to 350 degrees. cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. while pasta is still hot, stir in sour cream; set aside. heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. add cheese mixture to pasta; mix well. tranfer to a 4 quart casserole dish. combine bread crumbs and parmesan cheese; sprinkle over pasta. bake until top is golden, about 30 minutes. yields about 1 cup per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. cook macaroni in boiling water according to directions. drain. pour into a 3 quart casserole. in a saucepan, melt butter and stir in flour. gradually stir in milk and sour cream. add salt and pepper. cook over low heat, stirring constantly,until bubbly and thicken. reserve 1 cup of cheese for the top of casserole. toss macaroni with remaining cheese. pour sauce over macaroni and mix. sprinkle remaining cheese.","target":"cook macaroni according to pkg. drain. preheat oven to 350'. in food processor or blender combine milk,ricotta cheese, onion, parmesan cheese,salt and pepper. cover and process til smooth. pour into a bowl add macaroni and 1\/4c cheddar cheese. mix well. in a 1 quart baking dish spray lightly with pam and pour mixture in and top with remaining cheese. bake 30 minutes covered. uncover and bake an extra 10 minutes longer to a bubbly stage."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. cook macaroni in boiling water according to directions. drain. pour into a 3 quart casserole. in a saucepan, melt butter and stir in flour. gradually stir in milk and sour cream. add salt and pepper. cook over low heat, stirring constantly,until bubbly and thicken. reserve 1 cup of cheese for the top of casserole. toss macaroni with remaining cheese. pour sauce over macaroni and mix. sprinkle remaining cheese.","target":"preheat oven 350°f. melt butter in a large saucepan. add flour and dry mustard. (roux will be very thick) gradually add milk, stirring with a whisk while you slowly pour. whisk until sauce is smooth. bring sauce to a boil, reduce heat to medium low. cook sauce for 10-15 minutes or until sauce begins to thicken slightly. remove from heat. add cheeses, stirring well until well blended. stir in cooked macaroni. spoon mixture onto a baking sheet coated with cooking spray. sprinkle crushed cereal on top. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. cook macaroni in boiling water according to directions. drain. pour into a 3 quart casserole. in a saucepan, melt butter and stir in flour. gradually stir in milk and sour cream. add salt and pepper. cook over low heat, stirring constantly,until bubbly and thicken. reserve 1 cup of cheese for the top of casserole. toss macaroni with remaining cheese. pour sauce over macaroni and mix. sprinkle remaining cheese.","target":"cook macaroni according to package directions. preheat oven to 350°f. pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. add 3\/4 of the cheese to the casserole and mix. drain macaroni and add to tomato\/cheese mixture, stir. put remaining cheese on top and cover. bake at 350 f for 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. cook macaroni in boiling water according to directions. drain. pour into a 3 quart casserole. in a saucepan, melt butter and stir in flour. gradually stir in milk and sour cream. add salt and pepper. cook over low heat, stirring constantly,until bubbly and thicken. reserve 1 cup of cheese for the top of casserole. toss macaroni with remaining cheese. pour sauce over macaroni and mix. sprinkle remaining cheese.","target":"in 3-quart saucepan, cook and drain macaroni as directed on package. return to saucepan; stir in sour cream. cover to keep warm. while macaroni is cooking, heat oven to 350°f spray 8-inch square (2-quart) glass baking dish with cooking spray. in 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. cook over medium heat, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheese until melted. add cheese sauce to cooked macaroni mixture; mix well. spoon into baking dish. in small bowl, mix bread crumbs, parmesan cheese, and oil until crumbly. sprinkle over casserole. bake 20 to 25 minutes or until edges are bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut each tortilla into 6 pieces. saute onion in oil. add chilies, soup and half of the grated cheeses. cook slowly until cheese melts. line a buttered 1 1\/2 quart casserole with half the tortilla pieces. cover with half the chicken, then half the cheese sauce. repeat layers. top with the remaining grated cheeses. bake at 325 for 50-60 minutes. let stand for 10 minutes before serving.","target":"grease a 9x13 pan with shortening or spray. in saucepan, add chicken, soup, water, taco seasoning, and black beans. heat slowly and stir until heated through and bubbly. cut tortillas into quarters. cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture. piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan. spread half of the remaining chicken mixture on top of the tortillas. spread 1 cup of the shredded cheese on top of the chicken mixture. repeat layers. bake at 350 degrees f for 30 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine soups and milk, stir until well blended. sprinkle rice in a 9x13-inch greased pan. arrange chicken pieces on top of rice. pour soup mixture over the chicken and rice make sure all pieces are covered and rice is moistened. sprinkle dry soup over the chicken. cover with foil and seal. bake at 325°f until chicken is done and rice is tender.","target":"preheat oven to 400°f. place tomatoes with their liquid in medium bowl. add stuffing mix, 3\/4 cup hot water and garlic; stir just until stuffing mix is moistened. set aside. place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. top with the prepared stuffing. bake 30 minutes or until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine soups and milk, stir until well blended. sprinkle rice in a 9x13-inch greased pan. arrange chicken pieces on top of rice. pour soup mixture over the chicken and rice make sure all pieces are covered and rice is moistened. sprinkle dry soup over the chicken. cover with foil and seal. bake at 325°f until chicken is done and rice is tender.","target":"preheat oven to 400 degrees f. prepare stuffing mix according to package directions. mix chicken, soup, sour cream and vegetables in a 9- x 13-inch baking dish; top with stuffing. bake 30 minutes or until chicken is cooked through. enjoy now or cover and refrigerate. to reheat, microwave each serving on high for 2 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine soups and milk, stir until well blended. sprinkle rice in a 9x13-inch greased pan. arrange chicken pieces on top of rice. pour soup mixture over the chicken and rice make sure all pieces are covered and rice is moistened. sprinkle dry soup over the chicken. cover with foil and seal. bake at 325°f until chicken is done and rice is tender.","target":"heat oven to 400ºf. mix tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened. layer chicken, basil, cheese, and stuffing in 13x9 inch or 3-quart baking dish. bake 30 min or until chicken is cooked through. enjoy now or cover and refrigerate. to reheat, microwave each serving, 2-3 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut round top off of loaf to use for a lid. hollow out loaf of bread and save insides for dipping. mix all ingredients and pour into hollowed out loaf. put \"lid\" on and let set in refrigerator 3 or 4 hours till well chilled. dip insides, crackers or toasted party rye slices--use your imagination.","target":"preheat oven to 350f. sift the dry ingredients together 3 times. put all the dry ingredients together in a bowl. make a well in the middle and pour in milk. stir together until a dough forms. wrestle into a loaf. place on pan that has been lined with baking paper. cut a 1\/4 inch deep cross in the top. bake for 45 minutes. cool before slicing - very important!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve jello in boiling water. drain crushed pineapple, reserving juice in one bowl and fruit in another bowl. mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. stir in mandarin oranges, pineapple, and pecans. pour into decorative mold and refrigerate.","target":"be sure that raspberries and pineapple are well drained. if too much liquid is left in them, the jello will not set up. mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid. stir in the remaining ingredients, breaking up the cranberry sauce well. put into a 9x13 pan and chill until set (because of the amount of fruit, this takes awhile to set. leaving it overnight is best)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: with an electric mixer, blend together butter, sugar, brown sugar, vanilla and eggs. add flour, baking soda, and pudding mix and mix well. stir in chocolate chips. pour into a lightly greased pizza pan. bake at 350f for 20 minutes or until done. remove from oven and cool completely. once the cookie is cool, you may decorate the cookie using a piping bag or hand held decorator.","target":"preheat oven to 350°f lightly grease a cookie sheet; set aside. in a food processor fitted with the steel blade, blend together the milk and oatrim until thickened; add salt, baking soda, margarine, vanilla extract and sugars; pulse until creamy, then pour into a medium bowl. add flour and chocolate chips; blend until ingredients are well incorporated (dough will be soft). place dough by tablespoonfuls onto prepared cookie sheet and bake 9 minutes (2-3 minutes longer if you prefer a crunchy cookie); allow cookies to cool slightly before removing from cookie sheet to cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: with an electric mixer, blend together butter, sugar, brown sugar, vanilla and eggs. add flour, baking soda, and pudding mix and mix well. stir in chocolate chips. pour into a lightly greased pizza pan. bake at 350f for 20 minutes or until done. remove from oven and cool completely. once the cookie is cool, you may decorate the cookie using a piping bag or hand held decorator.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the chicken breasts into 2c strips and place these in a large bowl. add the lime rind and juice, caster sugar, oregano, cayenne and cinnamon. mix thoroughly. set aside to marinate for at least 30 minutes. cut the onions in half and then slice them thinly. cut the peppers in half, remove cores and seeds, then slice the flesh into 1 cm wide strips. heat the oil in a large frying pan. stir fry the marinated chicken for 5-6 minutes, then add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender but still juicy. serve with tortillas, guacamole, salsa and sour cream (grated cheese too if desired).","target":"slice chicken breast into strips and brown in nonstick frying pan. while browning chicken breast, slice peppers and red onion into 1\/4\" strips. when chicken breast slightly browned, add peppers, onion, and mushrooms to pan and continue to brown veggies. add a little water and cover, letting veggies steam and get tender. add a little more water if it evaporates too quickly. uncover and add fajita seasonings, combine and cover for another minute or until veggies are tender. chop lettuce and fill pitas with lettuce, chicken veggie combo, salsa and fat free sour cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the chicken breasts into 2c strips and place these in a large bowl. add the lime rind and juice, caster sugar, oregano, cayenne and cinnamon. mix thoroughly. set aside to marinate for at least 30 minutes. cut the onions in half and then slice them thinly. cut the peppers in half, remove cores and seeds, then slice the flesh into 1 cm wide strips. heat the oil in a large frying pan. stir fry the marinated chicken for 5-6 minutes, then add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender but still juicy. serve with tortillas, guacamole, salsa and sour cream (grated cheese too if desired).","target":"stir together all filling ingredients in slow cooker. cover; cook on low heat setting for 6-8 hours, or high heat setting for 3-4 hours. drain off liquid. cut or shred meat, if desired. to serve, place meat mixture on warm tortillas. top with desired toppings. note: to warm tortillas, heat oven to 275°f. wrap tortillas in aluminum foil. warm in oven for 15 to 20 minutes. serve in foil to keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix oil and sugars. add eggs, 1 at a time, beat well after each. mix dry ingredients, add to batter and mix well. fold in apples, walnuts, vanilla. pour into greased and floured tube pan. bake at 325* for 1-1\/2 hr, or until cake tests done. cool. frosting: heat on low, brown sugar, cream, butter and salt until sugar is dissolved. cool to room temperature. beat in the powdered sugar until smooth. drizzle over cake.","target":"heat oven to 350 degrees farenheit. in medium bowl, mix bisquick mix and granulated sugar. stir in milk until blended. pour into ungreased 9-inch square pan. top with apples; sprinkle with lemon juice. mix brown sugar and cinnamon; sprinkle over apples. pour boiling water over apples. bake 50 to 60 minutes or until toothpick inserted in center comes out clean. serve warm with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"mix egg whites, applesauce, and yogurt in one bowl. mix dry stuff in another bowl. mix the two together, mixing only enough to combine well. put into well-greased muffin tins. bake at 350 degrees for 25 minutes or until tester comes out clean. remove from pan to cool. fresh or frozen berries of any kind can be used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1\/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"combine all the ingredients, except the blueberries. gently fold in the blueberries. if using frozen berries, don't thaw- the juices won't mix through the batter as much. if desired, sprinkle some cinnamon and sugar on top for a little extra sweetness. put in muffin tins. bake at 350 for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 400 degrees. coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups. in a large bowl, stir flour, sugar, baking powder, baking soda and salt together. in a small bowl, combine milk, canola oil and egg. make a well in the center of the dry ingredients and add milk, oil and egg mixture. stir until just moist. fold in blueberries. fill muffin cups 2\/3 full and bake 18-20 minutes until golden. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 375 degrees -- spray muffin pan. combine oats and milk in a small bowl, let sit. sift together the flours and all dry ingredients. mix together the egg, sugar, applesauce\/yogurt, and vanilla. mix in the oats mixture into the egg mixture. fold in the dry ingredients. fold in blueberries transfer into pan. bake 15-20 minutes for muffin tin. take out, enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"combine dry ingredients in a large bowl. stir in berries and lemon zest. in a medium-sized bowl, combine yogurt and buttermilk. mix with dry ingredients to combine. fill lined muffin tins 2\/3rds of the way full. bake at 400 degrees f for 18-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. combine dry ingredients. combine all other ingredients, except blueberries. combine slowly, as with other muffin recipes. fold in blueberries. fill muffin cups 1\/2 way bake in preheated oven for 25 mins or until golden brown, and springy to touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 400°f prepare muffin tins with muffin cup liners. prepare the \"flax eggs\" by first grinding the flax seeds. add the water to the ground flax seeds and blend together until it starts to thicken up a bit. in a medium bowl, stir together the \"flax eggs\", applesauce, vanilla and sugar. in a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. add the wet mixture to the dry mixture and gently fold together. gently stir in the blueberries and spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"combine the first 6 ingredients in a large bowl. gently fold in blueberries. in a separate bowl, combine yogurt and buttermilk. stir wet ingredients into dry ingredients until just moistened. fill greased or paper-lined muffin cups 2\/3 full. bake at 400 degrees for 18-20 minutes or until a toothpick inserted in center comes out clean. cool for 5 minutes before removing from pan to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 400 degrees. grease muffin tin. combine flours, sugar, salt and baking powder in a large mixing bowl. whisk together applesauce, egg, and milk and add to the flour mixture. stir just to combine. fold in the blueberries. divide batter evenly between 6 jumbo or 12 regular muffin cups. bake at 400 for 20-25 minutes (15-20 for regular size muffins), or until a toothpick comes out clean and batter is set. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat over to 375 degrees f and grease muffin pan. sift dry ingredients together. beat egg and add applesauce and milk. pour wet ingredients into dry and stir until there are no or very few lumps. fold in blueberries. spoon into muffin cups. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 375 degrees f (190 degrees c). grease muffins tins, or line cups with paper liners. sprinkle 1\/4 cup flour over blueberries, and stir to coat berries thoroughly. in a small bowl, whisk together 2 cups flour, baking powder and salt. in a large bowl, mix applesauce, and in sugar. beat eggs, and stir into applesauce mixture along with vanilla. stir in milk alternately with flour mixture, mixing well after each addition. fold in berries. fill muffin cups 2\/3 full with batter. bake for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 400°f. combine flour,sugar, salt, and baking powder. place applesauce into a 1-cup measure. add egg whites and then enough milk to fill the cup. mix this with the flour mixture. dold in blueberries. pour batter into muffin pans. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3\/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 400f adn prep. muffin tin with 12 paper liners. in a large bowl, sift together the first 4 ingredients. in a medium bowl, lightly beat egg white. in a side bowl blend honey and melted butter then add to egg; stir in milk. add yogurt and jam and stir well. stir in oats and let sit 1 muinute. add wet mix to dry mix and stir until batter is lumpy. fill muffin cups 3\/4 full and bake 20-25 minutes. enjoy with a cup of tea!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"place oven rack in top 1\/3 of oven. pre-heat to 400. line 12 muffin cups with liners and lightly spray liners with nonstick spray. sift together flour, baking powder and salt. set aside. beat margarine at medium speed with mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time, beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk beginning and ending with flour. beat at low speed until blended after each addition. fold in blueberries. spoon batter evenly into paper-lined muffin cups. bake 20-22 minutes or until golden brown. remove from pan immediately and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 350°f grease 12 muffin tins. in a large bowl, whisk together the flour, baking powder, baking soda, and sugar. in a separate bowl, lightly beat the eggs. whisk in the milk, applesauce, and honey. pour the wet ingredients over the dry ingredients. stir just until the flour is completely incorporated. gently fold in the blueberries. divide the batter into prepared muffin tins. bake 18-20 minutes, until tops turn golden brown. let muffins cool before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 375. spray muffin tin with cooking spray. sift together oats, flour, baking powder, baking soda, salt and cinnamon. in another bowl, mix together all wet ingredients. add dry ingrdients to wet and stir. do not over mix, stir just until combined. carefully fold in blueberries. fill muffin tin and bake for 20-25 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 350 degrees f; grease mini muffin tins or line with mini muffin papers. in a mixing bowl, combine oats, flour, baking powder, and cinnamon. in another bowl (i use a 2 cup liquid measuring cup), combine buttermilk, egg, and applesauce. mix the wet ingredients into the dry; fold in blueberries. fill muffin tins (or papers) about 3\/4 full; bake about 15 minutes until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 325 degrees f. spray 15 muffin cups with non-stick cooking spray, and set aside. in a large bowl, whisk together flour, baking soda, salt, and cinnamon. set aside. in another bowl, using a fork, stir together honey and brown sugar until combined. stir in mashed bananas, yogurt and beaten egg. pour wet ingredients into dry ingredients and mix together slowly until just combined. gradually pour in milk, mixing gently to incorporate. the batter will be thick. fold in blueberries. spoon batter into prepared muffin cups, filling to the top of each cup. bake for 17 to 18 minutes, or until a toothpick inserted into the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350ºf. bake the eggplant for 1 hour. when it is cool enough to handle, peel and chop coarsely. blend in the scallions, parsley, pepper, vinegar, and olive oil in the blender or food processor. put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste. serve chilled or at room temperature with crackers, corn chips or tortilla chips.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake the eggplant at 350 for about an hour, until very soft. remove and peel while still hot under running cold water. remove the seeds (if there are too many). place in colander and drain liquids. while eggplant is draining, dice the onion and green pepper. heat 2 tbsp olive oil, and add onion over medium heat until translucent. add green pepper and cover with lid. let pepper cook until soft. remove from heat. put eggplant in food processor and mince. add the pepper and onion to the eggplant, then the mayonnaise. season with salt and pepper. chill before serving.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prick the eggplant in several places with a fork. place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). set aside to cool. arrange the walnut pieces on a baking sheet, and cook at 350* f. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). chop fine. scrape the eggplant flesh into a wooden or glass bowl and coarsely chop. stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. then slowly beat in the oil and lemon juice. adjust the seasoning to taste. cover loosely and let stand at room temperature for several hours before serving. makes 1 1\/2 cups.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt. let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible. in large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste. reduce heat, cover, and cook, stirring often, for 10-15 minutes. if necessary, add some water, about 2-3 tablespoons or more. when vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally. add olives to heat through. can be served hot or cold.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice eggplant as u would to make n eggplant parm, about 1\/4 inch round slices. sprinkle with salt to drain out extra water, about 20 minutes. mix marinade ingredients together and pour over eggplant and let marinate at least 1\/2 an hour or as much as 8 hours. bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: . wash and dice the eggplants and soak them in salted water for half an hour. drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan. place on a kitchen paper\/towel to drain completely, then place them on a serving dish. go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste. cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar. cook for a further 10 min, stirring occasionally. pour the sauce over the eggplant.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the diced eggplant in a bowl. mix the salt and lemon juice together and pour over the eggplants. let sit for 30 minutes. sprinkle on the oil and toss well. gently stir in the garlic, beans, and sugar. season with black pepper. recipe did not call to chill this but i think it might taste better chilled.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1\/2 inch shell. chop the flesh finely. heat 2 tablespoons water in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells. top stuffed eggplants with overlapping slices of tomato. drizzle with 4 tablespoons olive oil. place on baking sheet. bake in preheated oven for 30 minutes.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut unpeeled eggplant into 1 inch cubes. fry on all sides in 1\/2 inch of salad oil. drain on paper towels. saute onion, celery and garlic in olive oil. add tomato paste and cook slowly for 10 minutes. add water and remaining ingredients. cook on low for at least 1 1\/2 hours, stirring occasionally to keep from sticking. remove from heat and allow to cool slightly. you can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 300 degrees. slice eggplant into rounds and 1\/2 inch thick. sprinkle lightly with salt. place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. bake for 20 minutes or until the eggplant shrinks and becomes dry. lightly rinse each slice to remove excess salt. pat dry with paper towels. combine oil and paprika in a small frying pan. oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. drain on paper towels. serve warm.","target":"preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1\/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1\/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine corn syrup, water, salt and sugar. cook to 234°f. beat egg whites until stiff and pour 1\/2 the syrup into them slowly, beating as you pour. cook the remaining syrup to 280°f then add it to the white mixture the same way as before. add vanilla and nuts. continue beating until mixture is thick enough to hold its shape when dropped by a spoon. pour into a buttered 9x9-inch pan. cool and cut into squares.","target":"put water, milk, sugar and corn syrup in sauce pan. stir thoroughly, stirring until it boils. boil to 255 degrees f. remove. let stand while beating stiff the whites of egg. beat whites very stiff. pour the syrup slowly over the whites beating constantly. turn into oiled or buttered (sweet butter) pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine corn syrup, water, salt and sugar. cook to 234°f. beat egg whites until stiff and pour 1\/2 the syrup into them slowly, beating as you pour. cook the remaining syrup to 280°f then add it to the white mixture the same way as before. add vanilla and nuts. continue beating until mixture is thick enough to hold its shape when dropped by a spoon. pour into a buttered 9x9-inch pan. cool and cut into squares.","target":"cook the vinegar, sugar, syrup, and water to a thread stage. beat the egg whites. pour the cooked mixture over the egg whites. beat it. add nuts. drop by spoonfuls on waxed paper. notes: humidity will affect your divinity so don't cook if it's raining outside."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine corn syrup, water, salt and sugar. cook to 234°f. beat egg whites until stiff and pour 1\/2 the syrup into them slowly, beating as you pour. cook the remaining syrup to 280°f then add it to the white mixture the same way as before. add vanilla and nuts. continue beating until mixture is thick enough to hold its shape when dropped by a spoon. pour into a buttered 9x9-inch pan. cool and cut into squares.","target":"1.combine corn syrup, water and sugar in a saucepan. 2.boil until a little tried in cold water is brittle, or measures 300 degrees f. 3.beat egg whites. until stiff and gradually beat in the boiling syrup. 4.whip until it begins to stiffen, beat more and pour into a pan slightly oiled with corn oil. 5.when cold cut in squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and devein shrimp; set aside. cook pasta according to package directions; drain and set aside. heat a 9\" skillet over high heat 1 minute; add olive oil, and heat 10 seconds. add shrimp, garlic, and shallot; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink. add asparagus and next 4 ingredients; stir in wine, scaping particles that cling to bottom of skillet, if necessary, add pasta, parmesan cheese, and remaining ingredients; toss gently. serve immediately over angel hair pasta.","target":"cook mushrooms, onion and garlic in oil until tender; stir occasionally. add shrimp and scallops and cook for additional 2 minutes until seafood is done, stirring constantly. combine soup, wine and milk; mix well. stir into pan with seafood; add parsley. heat through. do not boil! serve over hot cooked spaghetti. top with grated parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, stir together bran, flour, baking soda, and baking powder. add the sweetener, molasses, oil, water, vinegar, and raisins. stir together until just mixed. spoon into lightly oiled muffin tins and bake for 35-45 minutes (use a fork to see if done).","target":"heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, stir together the flour, bran, and baking powder. in a blender or food processor, blend the sweetener, oil, milk, applesauce, vanilla, and banana. add this to the flour mixture and stir together until\"just mixed\". scoop into lightly oiled muffin tins and bae for 20-30 minutes (use a for to see if done).","target":"heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, stir together the flour, bran, and baking powder. in a blender or food processor, blend the sweetener, oil, milk, applesauce, vanilla, and banana. add this to the flour mixture and stir together until\"just mixed\". scoop into lightly oiled muffin tins and bae for 20-30 minutes (use a for to see if done).","target":"preheat oven to 350 degrees. spray 12 cup muffin tin with cooking spray. in a large bowl, mix together flour, bran flakes, baking soda, baking powder and salt. in a medium bowl, combine applesauce, banana and shredded apple. add sugar and egg to wet ingredients. add wet ingredients to flour mixture, stirring just until combined. fill muffin tins and bake for about 25 minutes or until tests clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cream sugars and butter. add vanilla and eggs and mix well. combine dry ingredients together and gradually add to creamed mixture. stir in chips and nuts. roll into 1 1\/4\" balls and place on non-stick cookie sheets, about 2\" apart. bake for 10 to 12 minutes.","target":"preheat oven to 350°f lightly grease a cookie sheet; set aside. in a food processor fitted with the steel blade, blend together the milk and oatrim until thickened; add salt, baking soda, margarine, vanilla extract and sugars; pulse until creamy, then pour into a medium bowl. add flour and chocolate chips; blend until ingredients are well incorporated (dough will be soft). place dough by tablespoonfuls onto prepared cookie sheet and bake 9 minutes (2-3 minutes longer if you prefer a crunchy cookie); allow cookies to cool slightly before removing from cookie sheet to cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cream sugars and butter. add vanilla and eggs and mix well. combine dry ingredients together and gradually add to creamed mixture. stir in chips and nuts. roll into 1 1\/4\" balls and place on non-stick cookie sheets, about 2\" apart. bake for 10 to 12 minutes.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"preheat oven to 350°f coat a 9 x 5-inch loaf pan with nonstick cooking spray. add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk. in another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt. add zucchini mixture to flour mix, combining until just moist. pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"preheat oven to 350°f grease and flour two 8x4 inch loaf pans. combine the first eight ingredients. in another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. pour into pans and bake for 45 minutes or until bread tests done with a wooden pick. cool for ten minutes before removing from pans to a wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"combine all ingredients into a big bowl. wash your hands up to your elbows and mix the ingredients together (ewww, gross). this will take 3-5 minutes. be careful pouring the mixture into the loaf pan to not get any on the sides of the pan. this amount will make 1 loaf. bake in a greased loaf pan at 350°f for approximately 35-55 minutes, according to your oven. top will be slightly split, and golden brown. do not overbake! they freeze great!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"preheat oven at 350 degrees. prepare pan a 8 x 4x 2-inch loaf pan with cooking spray and flour; set aside. in a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. in another mixing bowl, combine zucchini, sour cream, egg white, and lemon peel. mix dry ingredients with wet ingredients just until moistened. pour batter into prepared pan. bake 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"preheat the oven to 325. mix together the eggs, applesauce, vanilla extract, and zucchini. in a separate bowl, mix the sugar, flour, cinnamon, baking soda, baking powder, and salt. fold in the zucchini mixture into the flour mixture and stir until combined. divide the batter between two 8x4 greased loaf pans. bake for about 60 minutes, or until toothpick inserted into the middle comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat egg beaters, sugar, applesauce and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, sift the flour and baking powder together. in a small bowl, mash the banana with a fork and add 1\/4 cup of the milk, mixing together until there are no lumps. add the banana, sweetener, and remaining milk to the dry mix and stir together until\"just mixed\". portion out about 3\/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone. garnish with frest fruit and maple syrup.","target":"in a large bowl, sift the flour and baking powder together. in a small bowl, mash the banana with a fork and add 1\/4 cup of the milk, mixing together until there are no lumps. add the banana mixture, sugar or honey, and remaining soy milk to the dry mix and stir together until \"just mixed.\". portion out about 3\/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone. garnish with fresh fruit and maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, sift the flour and baking powder together. in a small bowl, mash the banana with a fork and add 1\/4 cup of the milk, mixing together until there are no lumps. add the banana, sweetener, and remaining milk to the dry mix and stir together until\"just mixed\". portion out about 3\/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone. garnish with frest fruit and maple syrup.","target":"in medium bowl, combine mashed banana, so nice and sweetener. in measuring cup or small bowl, combine flour and baking powder and mix well. add flour mixture to wet ingredients and stir just until smooth. add optional sliced bananas or blueberries. pour a small amount (about ¼ cup) of batter for each pancake and cook until the top bubbles. turn, cook the second side for about 1 minute. makes about 8 pancakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, sift the flour and baking powder together. in a small bowl, mash the banana with a fork and add 1\/4 cup of the milk, mixing together until there are no lumps. add the banana, sweetener, and remaining milk to the dry mix and stir together until\"just mixed\". portion out about 3\/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone. garnish with frest fruit and maple syrup.","target":"1. mix together flour, salt and baking powder with a whisk. 2. add the mashed banana and milk, mixing until combined. 3. cook on a medium heat frying pan by 1\/4 cup at a time. wait until there are bubbles on the surface before flipping and cooking for a further few seconds (until browned on other side, usually takes about 5 seconds for me). 4. eat and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix sugar, flour and salt together. add eggs to mixture and stir. heat the milk and melt the chocolate in it. combine the mixtures and cook over med. low heat using heavy-bottomed pan until slightly thickened. cool and add the cream and vanilla. strain and freeze using manufacturer's instructions.","target":"in sauce pan over med. heat whisk cocoa, sugar, and 1\/2 cup water to form a smooth paste. add the other 1\/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute. remove from heat and add milk. pour mixture into metal 9x13 cake pan and freeze at least 5 hours. place 1\/2 of the frozen mixture into food processor using the mixing blade. process to \"ice cream\" texture. approximately 1-2 minute. repeat step 4 with the other half of the mixture. place in freezer safe container for 30 min and then enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly brown ground pork in large frying pan; pour off drippings. sprinkle salt and pepper over meat. add cream of celery soup, corn and onions. simmer for about 10 minutes. cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain. fill pepper halves with meat mixture and place on rack in a roasting pan. bake in a 350 oven for 15 minutes. sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with parmesan cheese; bake 15 minutes longer.","target":"pre heat oven to 450 degrees. in a sauce pan fry onions and rice for about 5 minutes or until brown. add water and cover for about ten minutes. in a large pan fry hamburger with one tbl spoon of all seasoning (garlic, chili powder, oregano, basil, paprika, pepper). when hamburger is almost ready add tomatoe and rice. add the rest of the seasonings (exceot garlic powder). cook for 5 minutes. gut the peppers out and dust indies with garlic powder. layer rice mixture with cheese while stuffing bell peppers. close with the top and place on a cooking sheet standing upwards. bake for 45 minutes (or longer depending how dark you want your pepper). take out of the oven and let cool. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cream shortening and sugar. sift dry ingredients all but baking soda. stir baking soda and milk in. add alternately dry ingredients, eggs and milk mixture. lastly fold in berries. pour into a greased and floured pans. bake for 25- 35 minutes or until done.","target":"preheat oven to 400°. sift dry ingredients together. add the milk and beat well. melt butter in a 3 \" deep 8 x 8 baking pan. pour in the batter and then add the berries on top. bake for 30-35 minutes or until golden brown. the batter will rise to the top of the cobbler and make a light, rich crust. note: be sure to test the the center because it tends to be the last to bake and might be under-cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coarsely chop leeks. cut asparagus into 1 1\/2\" lengths; set aside. in large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes. reduce heat and cook for 10 minutes longer or until very soft. stir in lemon rind; cook for 1 minute. add asparagus, stock and 1 cup water; bring to a boil. reduce heat; cover and simmer for 10 minutes until asparagus is tender. remove and set aside 1 cup of the asparagus tips. in blender, puree remaining soup in batches until very smooth. (soup can be covered and refrigerated up to 1 day.) return soup to pot; reheat over low heat. ladle into bowls; garnish with reserved asparagus tips.","target":"trim asparagus; cut stalks into pieces and set tips aside. in large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes. add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender. puree in food processor until smooth. taste and adjustseasoning with salt and pepper. return to saucepan. steam or microwave reserved asparagus tips just until tender; add to soup. serve sprinkled with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika.","target":"preheat oven to 220°c lightly grease an 8 cup ovenproof, microwave safe dish. evenly layer potatoes in prepared dish. cover with plastic wrap and microwave 10 minutes or until potatoes are just tender. combine soup, milk, and pepper. pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers. combine breadcrumbs and cheese and sprinkle over potato mixture. bake for 15-20 minutes or until hot and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven over medium heat, place chicken livers in water and boil until done, about 30 minutes, skimmming off any fat. reserve cooking liquid; cool and dice livers and set aside. in a 10-inch cast iron skillet, melt butter and sautee rice until brown. add onions, garlic, celery, bell pepper and parsley; cook until tender. heat chicken livers in original water and add rice. water should cover rice to a depth of one inch; add more water if necessary. bring to a boil and cook until the water has almost evaporated. stir, cover and cook over low heat for about 25 minutes. remove from heat and letstand for about 10 minutes. stir and serve.","target":"cook rices and set aside. saute chicken livers and chopped onions in butter until livers are cooked through and onions soft. add green onions and spices, stir and cook 5 minutes over low heat. add rices and warm though. taste for s and p. add beans, stir, cover and heat through. serve with louisiana hot sauce on side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"preheat the oven to 325 degrees. spray two eight inch square pans with cooking spray. measure out dry ingredients (not including splenda), mix together, and set aside. in another bowl, whisk molasses, applesauce, buttermilk, egg substitute, and splenda until smooth. gradually fold in all of the dry ingredients into the wet batter. batter will be very thick and viscous. in a small saucepan, bring the 1\/2 cup of water to a boil and add to the batter. stir until incorporated. batter will obviously have thinned out. pour the batter into the two pans, and bake from about 30 to 40 minutes, or until an inserted knife comes out clean. do not overbake. invert onto a plate or other surface and cool at least half an hour before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"combine flour, sugar, salt, ginger, and baking soda; set aside. in mixing bowl, combine eggs, molasses, water, and butter, beating until smooth. gradually add dry ingredients. pour into greased 8 inch square baking dish. mix sugar and cinnamon together and sprinkle evenly over batter. bake at 350 degrees for 25 minutes or until toothpick comes out clean. cool before cutting, and serve with dollop of whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"mix together all the ingredients in a mixing bowl. transfer mixture to an air-tight container. include the following instructions for making gingerbread cake: grease a 9-inch baking dish. put 1 container of gingerbread cake mix into a mixing bowl; make a well in the middle of the mixture. add in 1\/2 cup softened butter or margarine, 1 egg, 1\/2 cup sour cream, and 1\/2 cup molasses. beat on low speed with an electric mixer until the batter comes together. gradually add in 1 cup boiling water; stir just until combined. pour batter into baking dish and bake in a 350° oven for 35 minutes or until pick comes out clean. cool and serve with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"heat oven to 150°c. cream butter and brown sugar until creamy. add 1 egg at a time incorporating well. sift all dry ingredients together. add treacle and lemon juice to the butter\/egg mix. gently fold in the dry ingredients then pour into a lined 7 inch square cake tin. bake for 1 hour. cool in tin for 20 mins before turning out. serve buttered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"in a mixing bowl combine equal, applesauce, egg and molasses. mix well. combine flour, spices, baking powder, baking soda. add to the molasses mixture. fold in chopped apples. pour into a greased 8\"-inch square baking pan. bake 350 for 30-35 minutes or a toothpick inserted comes out clean. cut in squares and serve with a dollop of whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"preheat oven to 350 degrees. lightly oil an 8\" square baking pan. peel, core and cut up pears before mixing other ingredients (since the baking soda will begin working as soon as it contacts the lemon juice you want the pears ready to go when mixing!) combine all the dry ingredients in a mixing bowl. in a separate bowl, combine the wet ingredients (except pears). pour the wet incredients mixture into the dry ingredients mixture. stir until just combined, don't overmix! stir in the pears. pour the batter into the prepared pan and bake for 45 - 50 minutes, until a knife inserted into the center comes out clean. cut into squares and serve warm or cool to room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together flour, salt, pepper, and garlic powder. place in shallow dish. rinse flattened chicken breast (s) well under running water*. dredge breast (s) in flour mixture (easy way to pound a chicken breast: put it in a ziplock bag first, then flatten with the mallet or whatever you're using. keeps splatters at a minimum). saute chicken in oil on medium-high heat until done (make sure the meat is white all the way through). place cooked breasts on plate, pour salsa over, and enjoy! good with rice and beans, and tortilla chips. *please always take precautions when cooking chicken or turkey! wash your hands well after handling the meat, and wash all surfaces that come into contact with the chicken with hot water and soap.","target":"preheat oven to 375 degrees. in a 3 quart baking pan spread rice evenly on bottom with 1 cup water. then place chicken breasts on top of rice. pour salsa onto everything and place in oven. let cook for 10 to 15 minutes or until salsa is bubbling and rice is cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain all canned fruit (save juices- add some to recipe if needed, or desired) mix all fruit together. sprinkle with jello (enough to sweeten- not entire package). peel and slice bananas, oranges and kiwi into bite-size pieces. slice strawberries. remove grapes from vine. add oranges, kiwi and grapes to jello mixture. strawberries and bananas should be added last as they tend to soften.","target":"make jello, using 1 1\/2 cup hot water, add crushed banana, raspberries, pineapple less the juice, mandarin oranges less the fluid, in a 9 x 13 pan or serving dish, cool, until firm. topping: add water to pineapple juice making 1 cup. heat in sauce pan adding sugar, egg, corn starch, butter. heat while stirring until mixture thickens. fold into cool whip and let cool. when jello is firm, spread topping over jello and continue to cool, until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute the onions and garlic in the oil in a large saucepan until onion is tender. add caraway seed, paprika, salt and pepper and cook for 1 minute. add potatoes and just enough water to barely cover the potatoes. bring to a boil, then reduce heat, cover pan, and simmer for 15-20 minutes or until potatoes are tender. stir in sour cream, and gently stir to coat; heat for 2-3 minutes more or until hot. serve.","target":"cover potatoes with water in saucepan, add salt, and bring to a boil. reduce heat to low and cook until potatoes are done, (15 minutes). drain well. heat butter in skillet. add potatoes and cook and turn until browned. sprinkle with paprika and toss."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare the cake using the directions on the box to make a 2-layered cake (you'll need two cake pans). let it cool completely. refrigerating the cake so it is cool will actually keep the cool whip from running. slice strawberries. spread cool whip on the flat side of one cake and top with about half the sliced strawberries. put the second cake on top and cover the entire cake with cool whip. top with second half of sliced strawberries. refrigerate until serving.","target":"bake cake according to directions. let cool. cut cake into 1\" slices. arrange slices in a single layer in ungreased 9x13 dish. in a mixing bowl beat milk and pudding for 2 minutes. beat in ice cream. pour over cake. chill. in a bowl, dissolve gelatin in boiling water, stir in strawberries. chill until partially set. spoon over pudding mixture. chill until firm or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare the cake using the directions on the box to make a 2-layered cake (you'll need two cake pans). let it cool completely. refrigerating the cake so it is cool will actually keep the cool whip from running. slice strawberries. spread cool whip on the flat side of one cake and top with about half the sliced strawberries. put the second cake on top and cover the entire cake with cool whip. top with second half of sliced strawberries. refrigerate until serving.","target":"in a ceramic bowl (retains the cold) sprinkle sugar and lemon juice over strawberry slices, mix until combined. cover bowl with saran wrap and place in the refrigerator for about one hour. place one slice of angel food cake on plate, top with 2 oz strawberry mixture and 1\/4 cup of whipped topping. place second slice of cake over whipped topping, top with 2 oz strawberries and 1\/4 cup of whipped topping. garnish with mint sprig if desired. repeat with second shortcake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare the cake using the directions on the box to make a 2-layered cake (you'll need two cake pans). let it cool completely. refrigerating the cake so it is cool will actually keep the cool whip from running. slice strawberries. spread cool whip on the flat side of one cake and top with about half the sliced strawberries. put the second cake on top and cover the entire cake with cool whip. top with second half of sliced strawberries. refrigerate until serving.","target":"prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1\/2 into each pan). bake as directed on box, allow to cool. mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1\/2 over each cake). layer sliced strawberries over pudding layer (1\/2 on each cake). spread cool whip over top of strawberries (1 carton for each cake). refrigerate 1+ hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat grill. in small non-stick skillet, heat oil over medium heat until hot. add shallots; cook and stir 3 minutes or until tender. remove from heat; stir in thyme, sugar, lemon peel, mustard and wine until well-blended. spread half of mixture on 1 side of swordfish steaks. when ready to grill, oil grill rack. place swordfish, spread-side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. cook 6 minutes. turn swordfish; spread remaining shallot mixture over swordfish. cook an additional 5 to 7 minutes or until center of fish flakes easily with fork.","target":"combine vinegar, soy sauce, gingerroot, sugar, garlic, chili; pour over fish steaks; cover and refrigerate for 30 minutes. spray grill rack with cooking spray. heat grill to 380°f save the marinade; place fish on grill and cook, skin side down, for 7 minutes, turning once and grilling 3 more minutes, or until fish flakes with fork. place marinade in saucepan and bring to boil. when fish is ready, use marinade for dipping sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix cornmeal, flour, salt and pepper in a bowl. in another bowl beat eggs and water. dredge tomato slice through the cornmeal mixture; then through egg mixture and once again through cornmeal mixture. until all slices have been coated. place tomatoes in airtight container with lid. refrigerate for 30 minutes. heat oil in large skillet. fry tomatoes (two or three at a time) until brown. about 2 minutes per side. drain on paper towels and serve.","target":"mix together: sugar, flour, salt, nutmeg or cinnamon. mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind place mixture in unbaked crust. dot with butter, cover with top crust, bake, 35-45 minutes, in a 425° oven, until nicely browned. cool on wire rack-- serve slightly warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix cornmeal, flour, salt and pepper in a bowl. in another bowl beat eggs and water. dredge tomato slice through the cornmeal mixture; then through egg mixture and once again through cornmeal mixture. until all slices have been coated. place tomatoes in airtight container with lid. refrigerate for 30 minutes. heat oil in large skillet. fry tomatoes (two or three at a time) until brown. about 2 minutes per side. drain on paper towels and serve.","target":"in a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes. while tomatoes are soaking, mix together coating ingredients in another medium size bowl. remove tomatoes from buttermilk--do not throw away buttermilk. coat each tomato slice in coating mixture; set aside. now in remaining buttermilk mixture add egg; beat well. return each coated tomato to buttermilk, making sure each side is well coated. return to coating mix one more time coating both sides. in a medium size skillet over medium high, heat 1\/4 cup vegetable oil till hot but not smoking. fry on both sides until coating is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: to make pie shell;grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. press thinly into a pie plate (from center to the outside rim) to form the shell. to make binder;blend all ingredients in food processor or blender until well mixed. fruit filling;cut 2 pints of fresh strawberries into quarters, fold into binder and fill shell. decorate with approximately 1\/2 pint of quartered strawberries. cover with plastic wrap and refrigerate until well chilled.","target":"mash enough berries to make 2-1\/2 cups. in pan, combine the mashed berries, water, sugar and cornstarch. mix well; bring to a boil; stirring. cook and stir for 2 minutes. remove from heat, cool for 15 minutes; add remaining berries. put in baked pie crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: crush 1 cup strawberries in saucepan, add water and boil, then simmer for 3 min strain the juice from the berries and add water if needed to make 1 cup mix sugar, cornstarch, and salt and slowly add to juice boil and stir constantly until clear and thick, cool slightly arrange remaining berries in shell and pour mixture over cool in fridge before serving.","target":"mash enough berries to make 2-1\/2 cups. in pan, combine the mashed berries, water, sugar and cornstarch. mix well; bring to a boil; stirring. cook and stir for 2 minutes. remove from heat, cool for 15 minutes; add remaining berries. put in baked pie crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all cake ingredients well. place in sprayed tube pan, i put waxed paper in the bottom before i spray it. bake at 350* for 60-70 minutes or until pick comes out clean. cool in pan 10 minutes, turn over onto plate. cool completely. mix icing ingredients well and drizzle over cooled cake.","target":"heat oven to 400°f spray your muffin tins. mix together topping ingredients and set aside. in a large bowl, combine flours, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. in medium bowl, combine milk, applesauce, cranberry sauce and egg; blend well. fold into dry ingredients all at once; stir until dry ingredients are moistened. fill muffin cups about three-quarters full. sprinkle with topping. bake 20 to 22 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, cream butter till softened. beat in sugar till light and fluffy. beat in molasses, eggs-1 at a time- beating well after each addition, and salt. sift dry ingredients, mix two together well. form into 1 inch balls with sugar coated hands, roll in sugar and place on ungreased cookie sheets. bake at 350* 11-13 minutes. do not overbake. take out when center looks a little underdone. cool.","target":"preheat your oven to 325°f. combine the flour through the brown sugar and mix well. using an electric mixer combine the butter, molasses, egg whites, and applesauce. add the dry ingredients and mix well. spray a baking sheet with non-stick spray. drop the batter by 1 1\/2 tablespoons onto the baking sheet. these will spread so allow some room. bake for about 15 minutes per batch or until they are starting to brown on the bottom. let these cool on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"preheat oven to 400°f. place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. combine apricot preserves, soy sauce, garlic, and salt; mix well pour preserves mixture over asparagus. toss well to coat. bake at 400°f for 10 minutes or until asparagus is crisp-tender. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"preheat oven to 400 degrees. trim each leek at root end, then cut off top where the thick green leaves begin. cut in half lengthwise and soak in cold water 10 minutes. rinse, then pat dry. trim tough ends of asparagus. combine leeks and asparagus in a large bowl. drizzle with olive oil and add salt and pepper. toss to coat. place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes. let cool 5 minutes, then drizzle with balsamic vinegar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"directions. in a saucepan over medium heat, combine the vinegar, salt, garlic, mustard seed, dill seed and onion rings. bring to a boil, and boil for 15 minute. pack the asparagus spears, tips up, in the hot jars leaving 1\/2 of space from the rim. tuck one dill sprig into each jar, and sprinkle in 1\/4 teaspoon of red pepper flakes. pour hot pickling liquid into the jars, filling to within 1\/4 inch of the rim. wipe rims with a clean damp cloth, and seal with lids. process in a boiling water bath for 10 minutes. cool to room temperature. check seals when cool by pressing the center of the lid. it should not move. label and date; store in a cool dark place. if any jars have not sealed properly, refrigerate and eat within two weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"snap off and discard woody bases of asparagus. in a baking dish place asparagus layered with green onions and green pepper. drizzle vegetables with olive oil and toss vegetables to coat. sprinkle with salt pepper and other seasonings to your taste(about 1\/4 tsp of each). drizzle lemon juice over the top and toss again to coat veggies with seasonings. bake in 350 degree oven for 20-30 minutes or until asparagus is tender. sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"cut asparagus into lengths 1 inch shorter than your 1 quart jars. blanch asparagus in boiling water and 1 tbsp of the salt for 2 minutes. remove from boiling water and plunge immediately into ice water for a minute, then drain. pack asparagus tightly into hot, sterilized 1 quart jars, tips facing down. bring remaining ingredients to a boil. pour brine over asparagus to within 1\/2 inch of the top of the jar. seal jars. process in a hot water bath for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"trim ends off asparagus and cut into 3rds (about 1 1\/2 to 2 inches long). blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender. transfer to a bowl of ice water to stop the cooking. then drain on a clean kitchen towel. set out a breading station with 3 shallow bowls or pie pans. in the first add the flour seasoned with salt and pepper. in the second one whisk the eggs. you may add a touch of milk or water. in the third bowl add the panko. heat about an inch of oil in a large skillet. toss asparagus in flour, then egg, then panko. fry until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 500 degrees f. snap off the ends of the asparagus. lay the asparagus in a roasting pan so that they do not overlap. drizzle with the olive oil, roll until they are all coated. bake at 500f for 5 minutes, turn the asparagus and bake for 5 minutes. remove from oven and serve with lemon wedges if desired.","target":"pre heat oven to 425 degrees f. lay trimmed asparagus in a rimmed baking sheet. spread out. drizzle other ingredients evenly over asparagus,. roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. check periodically."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch. bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes. drain well, and return to pan. meanwhile, in a small saucepan over medium low heat, combine milk, butter and horseradish. cook until butter is melted and milk is hot. using a ricer, rice potatoes into a large bowl. stir in milk mixture. season with salt and pepper. serve immediately.","target":"bring a saucepan of water to boil over high heat. add the celery root and cook for 5 minutes, uncovered. add the potatoes and parsley root. cook for another 15 minutes, then drain put the mix through a ricer into a serving bowl. add the remaining ingredients, stir with a fork and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water. using mashing hand tool, smash potatoes (in pot) to desired level of smoothness. add sour cream and continue mashing. add 2-3 tablespoons butter and continue mashing. add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes. serve hot. *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.","target":"bring a saucepan of water to boil over high heat. add the celery root and cook for 5 minutes, uncovered. add the potatoes and parsley root. cook for another 15 minutes, then drain put the mix through a ricer into a serving bowl. add the remaining ingredients, stir with a fork and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes. cut into 1 1\/2 inch chunks, dropping into a large saucepan half filled with cold water. add 1\/2 teaspoon salt. bring to boiling and boil, partially covered, until potatoes are tender, 15 minutes. drain and set potatoes aside. in same saucepan, bring 1 cup milk and butter to simmering. turn off heat. return potatoes to pan. add pepper, nutmeg, and remaining 1 1\/2 teaspoons salt. mash. stir in parsley and remaining 1\/2 cup milk.","target":"bring a saucepan of water to boil over high heat. add the celery root and cook for 5 minutes, uncovered. add the potatoes and parsley root. cook for another 15 minutes, then drain put the mix through a ricer into a serving bowl. add the remaining ingredients, stir with a fork and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in large skillet. add zucchini, onion, tomato and garlic. cover and cook until desired tenderness, about 10 minutes. drain. stir in tomato sauce and seasonings. in a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese. continue layers until pan is full, ending with the remaining cheese. bake uncovered, in a 350°f oven, for 25 minutes. top with shredded parmesan or romano cheese, if desired.","target":"preheat oven to 350 degrees. in large pan, boil sliced zucchini for about 8 minutes, until tender, then drain. spray a 7x11 inch dish with cooking spray. cover the bottom of the dish with sliced tomatoes. layer zucchini. season with salt, pepper, and minced onion. sprinkle with parmesan cheese and feta cheese. repeat layers. top off casserole with mozzarella cheese. bake uncovered for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put the pork in a skillet with about 1\/2 cup of the juice from the tomatoes, cover and simmer for about 1\/2 hour. uncover the pan add the onions, celery, oregano and sage. cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. add bay leaves and stir in the tomatoes with the liquid. scrap all the brown bits off the bottom of the skillet. lower heat, cover and simmer for a further 30 minutes. stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. if the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. spoon chili over rice, noodles or serve with warm corn tortillas.","target":"sort and wash beans. cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour. add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered. freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2). you may also substitute 3\/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat over to 500 degrees. place flour in ziplock bag and put beef cubes in bag. close and shake to cover all beef cubes with flour. place floured cubes in oven-proof pan sprayed with nonstick cooking spray. cook in 500 degree oven for 20 minutes, until browned. remove from ove and place on stovetop on medium-high heat. add garlic and onions. cook to soften. add beef broth, carrots, mushrooms, potatoes. stir. simmer, covered, for 1 hour until vegetables are at desired tenderness.","target":"dust stew meat with flour. in dutch oven, heat oil, add meat; cook and stir until browned. add next 7 ingredients, mix well. add water; bring to a boil. reduce heat and simmer 2 to 2-1\/2 hours until meat is tender. add carrots and potatoes, add more water if needed, cook on low until vegetables are done, 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onions and garlic until onions are clear. put into a bowl. saute meat until brown. add veggies and onion mixture and saute about 5 minutes. pour in can of tomato sauce, then refill can with water and pour that in as well. add salt, pepper, parsley, and sugar. cover and simmer for about an hour (or until meat is tender). in a separate pan, mix some gravy from the pot with flour until it forms a thick liquid. add to the stew.","target":"dust stew meat with flour. in dutch oven, heat oil, add meat; cook and stir until browned. add next 7 ingredients, mix well. add water; bring to a boil. reduce heat and simmer 2 to 2-1\/2 hours until meat is tender. add carrots and potatoes, add more water if needed, cook on low until vegetables are done, 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat up dutch oven and oil on med heat. add beef and brown. add flour and brown add water. add veggies chopped to your desire. season with all the seasonings and boullion cubes. boil for an hour on medium turn down to low and simmer for 30-60 minutes or until veggies are tender and flavors have been absorbed and broth has thickened a little. serve it up!","target":"dust stew meat with flour. in dutch oven, heat oil, add meat; cook and stir until browned. add next 7 ingredients, mix well. add water; bring to a boil. reduce heat and simmer 2 to 2-1\/2 hours until meat is tender. add carrots and potatoes, add more water if needed, cook on low until vegetables are done, 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: season beef with salt, pepper and dried oregano; toss in flour to coat. heat oil in a dutch oven over medium high heat. add beef and cook until browned on all sides, about 4 to 5 minutes. remove meat and set aside. add onions, sweet potato, and celery to dutch oven and cook about 5 minutes until vegetables begin to soften. add red wine, broth, and tomato paste and simmer 20 to 25 minutes. return beef and any accumulated juices and heat about 5 minutes until heated through.","target":"dust stew meat with flour. in dutch oven, heat oil, add meat; cook and stir until browned. add next 7 ingredients, mix well. add water; bring to a boil. reduce heat and simmer 2 to 2-1\/2 hours until meat is tender. add carrots and potatoes, add more water if needed, cook on low until vegetables are done, 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f (175°c). grease and flour a loaf tin. sift together flour, ginger, cinnamon, baking powder, baking soda; set aside. in a large bowl, cream butter and brown sugar until light and fluffy. beat in eggs and golden syrup. add flour mixture and water; beat until smooth. pour batter into pan. bake for 30- 35 minutes or until a toothpick inserted into cake comes out clean. cool in pan on a wire rack for 10 minutes. remove from pan and cool completely.","target":"preheat oven to 350°f lightly oil a 1\/2 gallon (7 x 11 inch) baking pan. set aside. in a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla). in another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips. stir dry ingredients into apple butter mixture until well combined. scrape batter into prepared baking dish and smoothing top. bake for 30 to 40 minutes or inserted knife comes out clean. let cool for 10 minutes before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f (175°c). grease and flour a loaf tin. sift together flour, ginger, cinnamon, baking powder, baking soda; set aside. in a large bowl, cream butter and brown sugar until light and fluffy. beat in eggs and golden syrup. add flour mixture and water; beat until smooth. pour batter into pan. bake for 30- 35 minutes or until a toothpick inserted into cake comes out clean. cool in pan on a wire rack for 10 minutes. remove from pan and cool completely.","target":"in a mixing bowl combine equal, applesauce, egg and molasses. mix well. combine flour, spices, baking powder, baking soda. add to the molasses mixture. fold in chopped apples. pour into a greased 8\"-inch square baking pan. bake 350 for 30-35 minutes or a toothpick inserted comes out clean. cut in squares and serve with a dollop of whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: whisk together first 4 ingredients in a shallow dish. dip both sides of bread slices in egg mixture. melt butter in a large skillet; add bread slices, and cook 2 to 3 minutes on each side or until golden brown. spread 1 tablespoon strawberry jam on 1 side of each bread slice; top evenly with turkey, ham, and cheese. place on baking sheet. broil 5 inches from heat 2-3 minutes or until cheese is melted. sprinkle powdered sugar, if desired. serve immediately.","target":"spread one side of each slice of bread with preserves. layer ham and cheese between the spread side of the bread slices. in a shallow bowl or pie plate, beat together milk and egg white. coat a nonstick pan or griddle with cooking spray. heat over medium heat. dip each sandwich in milk mixture, turning to coat. place in pan; cook 2 minutes per side or until golden brown and cheese is melted. sprinkle with powdered sugar. yield: 2 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking.","target":"heat oven to 350 degrees. spray 2 quart casserole with cooking spray. make mashed potatoes as directed on package using water, milk and butter. stir in onions. heat turkey, vegetables, gravy and poultry seasoning to boiling in 2-quart saucepan over medium-high heat. pour turkey mixture into casserole. spoon or pipe potatoes with pastry bag around edges of casserole. bake uncovered about 30 minutes or until heated through and potatoes are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking.","target":"preheat oven to 350 degrees. place potatoes, onions, parsley, and seasonings in 2 1\/2 quart casserole lightly coated with cooking spray or oil. mix well. pour broth over all. dot top with butter. cover and bake until potatoes are tender, about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking.","target":"set your oven to 180°. put a layer of the sliced potatoes in a shallow rectangular oven-proof dish. sprinkle brown onion soup onto the potatoes. sprinkle chopped onion onto potatoes. salt and pepper to taste - use the salt sparingly as the soup is quite salty. follow with another layer of potatoes. repeat layers until everything is finished. pour the cream over the food. top with grated cheese to taste. pop into the oven for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking.","target":"preheat oven to 220°c lightly grease an 8 cup ovenproof, microwave safe dish. evenly layer potatoes in prepared dish. cover with plastic wrap and microwave 10 minutes or until potatoes are just tender. combine soup, milk, and pepper. pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers. combine breadcrumbs and cheese and sprinkle over potato mixture. bake for 15-20 minutes or until hot and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix ground round and ground turkey by hand in a large bowl. shape into small 1\/2 inch meatballs. in a 5-1\/2 quart pot, add the water and boil the meatballs approximately 10 minutes, or until they are browned. skim off the fat with a slotted spoon and discard the fat. add the undrained tomatoes, celery, and onion, simmer uncovered for 1\/2 hour. add the carrots and the bullion cubes and simmer an additional 1\/2 hour. depending on how much water boils out, you may need to add a little water to adjust the amount of broth. add the potatoes, mrs. dash, and pepper, and simmer an additional 20 minutes.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pare and chop the carrots. boil the carrots in the water until tender. drain and puree the carrots in a food processor. sauté the onion in the butter, sprinkle with flour, and cook for 2 minutes over low heat. add the chicken stock, cream and carrot puree. simmer for 3 minutes. stir in the seasonings. simmer for 5 minutes longer. sprinkle with cilantro and serve.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, saute celery, onion and red pepper in butter. add all remaining ingredients, except cream. cook until carrots are very soft, 30 minutes. use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor. add 1\/2 c cream to bowl of processor and puree until very smooth. return to puree to pot with the broth. whisk in remaining cream. bring just to a boil, then remove from heat.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fry diced onion in oil until onion is oft and begins to brown. add carrots, peeled and diced, and curry powder. cover and cook until carrots are tender. add chopped tomatoes and chicken broth. bring to boil and simmer for 20 minutes. add 2 tablespoons fresh chopped basil, chopped, and salt and pepper to taste. simmer one minute. puree soup, then stir in 4 more tablespoons chopped basil. serve hot or cold.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in a pan. sauté onion and garlic until tender. add water, bouillon, carrots, rice and apple. bring to a boil. cover and simmer on medium low for 25 minutes or until carrots are tender. let cool for 5 minutes then blend in blender, add coriander then blend for 2 seconds to mix. add salt (optional) and cream, reheat and serve.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onion until transparent. add carrots and sweat for a few minutes. add water, curry, bouillon, and simmer until soft. place in blender on medium and whip until smooth. when serving add cream in a swirl as garnish. chopped parsley and chives may also be used for garnish. serve with french loaf and light butter.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 3l saucepan, cook onion in butter 5 minutes or until onion is tender. add carrots,broth and dill; cook over medium heat 15-28 minutes or until carrots are very tender. put carrots, broth, dill and salt into blender container. cover and process until smooth. return mixture to saucepan; stir in half and half. gently heat; do not let soup boil. makes 4 servings.,.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan cook the onion in butter until soft. add the carrots and broth and simmer, covered for 20 minutes. puree in batches in blender or food processor. transfer to saucepan, add ginger root and thyme and simmer, stirring for 10 minutes.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan over medium heat butter or oil and add all the vegetables and herbs. allow the vegetables to sweat for 5 minutes. then add stock and simmer for 15 to 20 minutes. puree soup with stick blender or in blender. adjust any seasoning to taste. ladle soup into bowls and finish with 1 tablespoon of sour cream in each bowl.","target":"over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes. pour in tomato juice and chicken broth concentrate. bring to a boil, cover and simmer for 20 minutes. salt and pepper, to taste. if desired, serve garnished with yogurt and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute' chicken pieces in oil (other than oil called for in recipe). saute' garlic in olive oil. add chicken pieces to garlic and oil. add pepper flakes and lemon juice. add broccoli and stir to mix well. add cooked ziti and turn to coat well. mix in 1\/3 cup parmesan cheese and turn to coat. season with salt and pepper, be generous. sprinkle with additional parmesan cheese.","target":"1. in a large pot of boiling water, cook the broccoli 2 minutes. with a slotted spoon, transfer to a bowl. in the boiling water, cook the fettuccine according to package directions: drain. 2. in a large nonstick skillet, heat 2 teaspoons of the oil. add the chicken, salt, oregano, and red pepper and saute until cooked through, 4-5 minutes on each side. transfer to plate. 3. in the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. stir in the broccoli cook, stirring frequently, until tender, 4-5 minutes. add the fettuccine, then sprinkle with the cheese and black pepper. serve topped with the chicken and sprinkled with the basil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute the onion and garlic in olive oil. when onion is soft, put it in the crock pot. in the same pan you sautéed the onion and garlic in, add a little more oil, turn up the heat, and brown the cubed pork. put the pork and remaining ingredients in the crock pot. turn on medium and cook for at least 6 hours. enjoy!","target":"cube pork roast, coat with 2 tbl of flour, salt and pepper to taste. cook over medium heat until done. combine the rest of the ingredients. after pouring in the catsup, use enough water to clean out the bottle. cover and cook over low heat all day. should be thick. if not, remove lid 1-2 hours prior to serving and let the liquid cook down. serve with flour tortilla shells, warmed. spread with butter and break into small pieces. dip or spread the chile verde mixture on individually -- enjoy -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute the onion and garlic in olive oil. when onion is soft, put it in the crock pot. in the same pan you sautéed the onion and garlic in, add a little more oil, turn up the heat, and brown the cubed pork. put the pork and remaining ingredients in the crock pot. turn on medium and cook for at least 6 hours. enjoy!","target":"cut up onion and out in skillet with ground beef then brown till all meat is brown. cut up peppers (green and jalepeno) and place in crock pot. once beef is brown add to crock pot along with rest of ingredients except beans. cook on low for 6+ hours. add beans 1-2 hours before servng."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350*. in large bowl, combine eggs, sugar, salt and vanilla; blend well. gradually stir in milk. pour into 6 ungreased 6-oz. custard cups. (if desired, pour mixture into 1 qt. casserole dish.) sprinkle with nutmeg. place custard cups in 13x9 inch pan. pour boiling water into pan around custard cups to a depth of 1 inch. bake at 350* for 45 to 55 minutes or until knife inserted near center comes out clean. serve warm or cold. store in refrigerator.","target":"preheat oven to 350 degrees. in a large saucepan, scald until nearly boiling the 4 and a half cups milk. combine in a large bowl: the egg whites, honey and salt. pour into scalded milk and add the vanilla. blend well. pour custard into a large ovenproof casserole dish and place the dish in a baking pan filled with one inch of water. set in oven. bake for 50 to 60 minutes, or until knife inserted in center comes out clean. variations: sprinkle with a little cinnamon just before baking. 2% milk makes a firmer custard; don't use reconstituted nonfat dry milk in this recipe. serve hot or chilled, whatever your preference."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add drained spinach to alfredo sauce in mixing bowl. add spices and red onion. add shredded mozzarella until thick. add drained artichoke hearts. to serve: in fry pan warm mixture but do not boil as oil will come out of cheese. place mixture in oven safe dish. sprinkle with grated parmesan cheese and broil for 2 minutes to brown cheese. serve with tortilla chips or lightly toasted bread fingers.","target":"preheat over to 350 degrees. mix all ingredients until well blended. spoon into a small shallow baking dish. (i sprayed mine with a bit of non stick spray). bake 20-25 minutes or until heated through. top with chopped fresh tomatoes and serve with toasted french bread slices, raw veggies, or your favorite crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"mash bananas in a bowl. add all other ingredients and mix well. pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half). bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 350 degrees. in large mixing bowl combine all above ingredients together. mix ingredients with hand mixer until well blended approximately 2 minutes. pour batter into a loaf pan sprayed with\"pam non-stick cooking spray\". bake for approximately 50- 60 minutes or until toothpick inserted into center comes out clean. convection oven seems to take only 25 minutes or so. remove loaf pan from oven and allow to cool. place banana bread in an airtight container and keep refrigerated. seems more moist the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 350. mix together the flour, sugar, baking powder baking soda and cinnamin. add egg whites mix well. last add the banana's and applesauce. place in a loaf pan and bake for 50-55 min. when cool you may add softend cream cheese as a frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 350of. spray an 8 x 4\" loaf pan with nonstick cooking. spray. in medium bowl, combine flour, sugar, baking powder, salt and cinnamon. add dates and apricots. in small bowl, beat egg; add the mashed banana and. milk. add the banana mixture to the flour mixture, and mix just until blended. do not overblend. pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. cool thoroughly on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 375°f lightly grease 9x5-inch loaf pan or spray with cooking spray. in a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. stir in oats. combine egg, yogurt, milk, and bananas in a medium-size bowl. add to dry ingredients, stirring just until moistened. pour batter into pan and bake for 25-35 minutes or until done. cool in pan before removing. tip: this loaf is very good frozen and reheated. cut into pieces before freezing so you won't have to defrost the whole loaf at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"mix wet ingredients together in blender, adding oats and nuts gradually. mix wet mixture into dry ingredients in a large bowl. stir batter only enough to completely mix ingredients; don't over mix which will toughen the bread. pour batter into greased pans (sprinkled with granulated sugar if you want a crunchy sweet crust) and bake at 350 for 45 minutes-1 hour-do the knife test to check doneness or until the middle of the loaf is set, being careful not to burn the top and bottom of the loaf. bread will continue to cook in the middle after you take it out of the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"combine flours, baking powder, salt, spenda, and spices in large mixing bowl. combine bananas, milk, yogurt, and egg in second bowl; mix thoroughly. add wet ingredients to dry, and stir just until moistened. fold in nuts. pour batter into greased 9 x 5 x 3 inch loaf pan. bake at 350 f for 45-50 minutes, or until toothpick inserts cleanly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 325 f. lightly greas and flour a 8 1\/2 x 4 1\/2 pan. beat aggs and sugar in a large bowl about 5 minutes. mix in bananas, buttermilk, vanilla and oil. put the flour, baking powder, baking soda and salt in another bowl and whisk together. add the dry ingredients to the wet, mix just until blended. put batter into prepared pan. bake until golden brown and tester comes out clean, about an hour. turn bread onto rake and cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 350. mix sugars and yogurt until creamy. add egg substitute and beat. add bananas, water, and vanilla. mix dry ingredients in a different bowl and mix together well. incorporate dry ingredients into wet mix slowly until thoroughly mixed together. pour into loaf pan, muffin tins, or mini-loaves and bake until brown on top and toothpick inserted comes out clean. large loaf pan-50 min to 1 hour 15 minute. 6 mini loaf pans-30 to 35 minutes. twelve 2 1\/2 inch muffin tin-15 to 20 minutes. wrap in foil when cool and keep in cool place or freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 325 degrees. spray a large loaf pan with nonstick spray. cream sugar and butter. add eggs and mix well. mash bananas with a fork in a separate bowl. stir in milk and cinnamon and applesauce. mix bananas into sugar mixture. mix all the dry ingredients together in a large bowl. add the dry ingredients into the bananas and mix until combined. pour into loaf pan and bake for about 1 hour or until a toothpick inserted into center comes out clean. cool in pan on stove before removing and slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"cream together sugar and margarine. when creamed add applesauce,and milk, mix well. then add egg and whites, mix well. mash bananas and add to mix. add baking soda and baking power then mix. mix in flour but don't over mix ( just until it comes together ). divide into 2 loaf pans. bake 375 for 40-45 min or until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 350 degrees. melt the light butter (i used land-o-lakes light butter) for about 10 seconds in microwave and mash bananas with butter. add and \"mash\" together all other wet ingredients. (egg beaters, light sour cream, applesauce and vanilla.) mix together all dry ingredients in a separate bowl. gently fold wet ingredients into dry. fold until just mixed. (do not over mix.) pour ingredients into a bread pan sprayed with non-stick spray. bake for 45-55 minutes. test with toothpick - should come out almost clean. remove from pan and cool on a wire rack. (if using dark-coated pan bake at 325 degrees.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet, heat oil. (i like those counter-top plug-in styles for this recipe). put potatoes in skillet with onion, green pepper and bacon sprinkled over the top. cover and let steam until potatoes are softening up, flipping the concoction occasionally. when potatoes are very soft, take the lid off, and let the whole thing fry until the potatoes are getting crispy. when the spuds have crisped to your liking, turn the skillet off and indulge your'fat tooth'!","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350º. chop onion. grate cheese. beat eggs in large mixing bowl. stir in creamed corn, sour cream and oil. fold in onion, cheese, and jalapenos. add cornmeal, flour, baking powder and salt. mix well. pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour. *note*you may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.","target":"preheat oven to 425 degrees. lightly spray an 8\" by 8\" cake pan (or equivalent iron skillet or other oven-proof pan) with vegetable oil and put into the oven to preheat. mix all ingredients together in a large bowl, pour batter into heated pan and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350º. chop onion. grate cheese. beat eggs in large mixing bowl. stir in creamed corn, sour cream and oil. fold in onion, cheese, and jalapenos. add cornmeal, flour, baking powder and salt. mix well. pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour. *note*you may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.","target":"preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray. combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. add all other ingredients and mix until thoroughly moistened. divide batter between muffin cups. bake 16-18 minutes or until muffins spring back when touched lightly in the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat eggs and add cooled melted butter. mix well and add sugar and vanilla. add dry ingredients and mix. add cream and buttermilk. cover and leave in the fridge for several hours or overnight. spoon out 1\/2 mixture to a lightly floured surface. return dough to fridge to chill. dust rolling pin with flour and roll out to 1\/2 in thick. cut out and fry. fry these at 360 f in cast iron dutch oven or other fryer. turn once. drain on several layer of paper toweling. repeat. makes 18 doughnuts and 18 doughnut holes. these freeze really well (w\/o sugar dusting). while hot, roll in sugar if you like but these are really good plain.","target":"beat eggs until thick and lemony in color. add sugar and beat until smooth. stir in vanilla. sift dry ingredients together. add to egg mixture alternating with the buttermilk. turn out onto flour board and roll to 1\/2 inch thickness. cut with a floured doughnut cutter. fry in oil * 375* until golden brown, about three minutes. you will need to turn these. drain on paper towels. melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. i do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: steam blue potatoes for 40 minutes, or until tender. drain potatoes and place in large bowl. in a pan, bring cream and butter to a boil-- remove from heat immediately. mash cooked potatoes in the large bowl. fold cream and butter into potatoes with a rubber spatula. season with salt and pepper. fold in blue cheese and scallions.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in large bowl. combine remaining ingredients and combine well with potatoes. bake,covered, in 375* oven for at least 1 hr. uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges. (may be a little longer or shorter depending on your oven).","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill large pot pretty full with hot, salted water. cover, and bring to a rolling boil. peel potatoes, and boil in water until soft. drain water from potatoes, and add milk, butter, and salt (pepper too, if you wish) mash potatoes until creamy. serve and enjoy!","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into 1\/2 inch thick slices. peel garlic into individual cloves. simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover. once the potatoes are tender, drain the water from the pan, reserving 1\/2 cup of water. mash the potatoes with the evaporated milk and butter. depending upon the size of the potatoes you may need more liquid. you can use some of the reserved potato water, or more butter, or regular milk. i usually use regular milk. season to taste with salt and butter.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in medium saucepan, cover potatoes with water and cook until tender. drain potatoes. mash potatoes (electric mixer or potato masher or however you prefer). mix in sour cream, green onions, chili powder, turmeric, and garlic powder. gradually mix in milk until potatoes reach desired consistency. (do not overbeat.) season with salt and pepper. serve topped with cheese.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: after mashing the potatoes add the cream cheese, butter, salt, pepper, milk and onion. when potatoes have cooled a bit add the 2 eggs. mix together and pour into a greased 13x9 casserole dish. bake 350 for 45 minutes. can be made ahead and refrigerated before baking.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel spuds using peeler or knife, if necessary. cut into 4- 5 pieces each (quartering). bring water to a rapid boil. add potatoes, cook for 20- 30 minutes (depending on size of potatoes). drain spuds and beat by hand or with a mixer until mashed. add butter and milk, beat until fluffy.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and boil potatoes. saute onion in the butter slowly, until onions are soft and yellow. add drained mushrooms to onions and cook two more minutes. remove mushroom and onions from skillet with slotted spoon. mash potatoes with milk, reserved mushroom liquid, and salt and pepper to taste. beat butter remaining in skillet into the potatoes. in 9x13 casserole, spread thin layer (1\/3) of the potatoes. next, spread 1\/2 of the mushroom mixture. then, 1\/2 of the sour cream. repeat layers, ending with remaining 1\/3 of potatoes. brush the top with a little melted butter, and sprinkle with paprika. bake at 350 for 20-30 minutes.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes on grill 6 inches above gray coals and grill for 40-50 minutes, or until potatoes are easily pierced and skins are crusty and black. turn potatoes every 5 minutes. combine sour cream with chives. serve potatoes split open and topped with a mixture of sour cream and chives.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: set oven to 325°f. grease a 2-quart casserole dish. in a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside. boil potatoes; drain. mash potatoes until smooth. add sour cream mixture, mix until smooth. spoon into baking dish. dot with butter and sprinkle with paprika. (at this point, potatoes can be stored in the fridge and baked later). bake, covered for 25 minutes, (45 minutes if stored in the fridge). uncover, after 25 minutes, and continue baking for 10 minutes more. if desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel the potatoes and cut them into slices. place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked. drain and mash. add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed. sprinkle the chives over and serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat a medium saucepan over medium-high heat. add 1 tablespoon of the a butter, then the celery and onions. sauté until the vegetables are golden, about 5 minutes. remove from the pan and reserve. add the potatoes and just enough cold water to cover. bring the water to a boil; cover, reduce heat to medium-low and cook until potatoes are tender,. about 15 minutes, depending on size. drain the potatoes and return the pan to medium heat. stir in the cooked vegetables, 3 tablespoons of butter and milk. \"smash\"(still has small lumps of potatoes) lightly with a masher or fork. add more salt, pepper and taste for seasoning. serve immediately or keep warm over low heat with the lid slightly opened.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash the potatoes and cut into 1\" squares. leave the skins on the potatoes. boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes. a few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft. add the mrs. dash seasoning and mix thoroughly. when the potatoes are done, drain the water from them but leave them in the pot. pour the cheese\/butter\/seasoning mixture on top. add milk, a little at a time, until the consistency is as you like it. mix thoroughly with a potato masher, adding up to more milk if desired. serve hot.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: scrub potatoes and cut in quarters. put in a 5 to 6 quart pan with 3 quarts water. bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes. drain potatoes in a colander, peel and put through a potato ricer into the pot. add half-and-half, half the cheese and half the white truffle oil. mash with a potato masher or beat with a mixer until smooth. add salt, and pepper to taste. spoon into a shallow 3 quart casserole and sprinkle with remaining cheese. broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes. drizzle remaining truffle oil over potatoes and serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse peeled and quartered potatoes. arrange potatoes in medium glass bowl. cover with plastic wrap. cook at high for 9 to 10-1\/2 minutes; stir once. you can set your kitchen timer for a reminder to stir. potatoes should be tender. let stand, covered, for 5 minutes. during this 5 minute standing time, combine milk, butter, salt and pepper in a large glass bowl or 8-cup glass pyrex measuring cup. cook milk mixture at medium for 2 to 3 minutes or until hot. drain potatoes. add potatoes to the hot milk mixture; mash until smooth.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes in half, then each half in quarters -- should come out with eight pieces per potato (just cutting so they cook faster. amount of pieces is not important). place potatoes in sauce pan or pot with just enough water to cover. bring to boil and simmer until potatoes are done (about 20-30 minutes). drain water. place potatoes in medium bowl and add remaining ingredients to your taste. mash the potatoes. beat in enough half-n-half to make potatoes light and fluffy. add maybe a tablespoon at a time so you don't add too much liquid. please note that if you taste it before the cream is added, it will taste salty.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put diced potatoes in a large saucepan and cover with water. bring to a boil and cover and simmer 12 minutes or until tender. drain; return cooked potatoes to pot. while potatoes are cooking: in a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is ok). add the cooked chopped leeks to the pot of drained, cooked potatoes. add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley. mash everything together w\/ potato masher to desired consistency. (i like this a little on the chunkier side).","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and cut potatoes into quarters. boil just until soft. drain potatoes, reserving a moderate amount of the cooking water. start mashing potatoes by hand or in a mixer. add cream cheese, garlic salt, pepper, sour cream and butter. continue mashing until the desired consistency is reached and ingredients are well blended. note: some of the reserved cooking water can be added if the potatoes are too thick. put in a buttered casserole dish (or crockpot). dot top with additional butter if desired. bake uncovered in oven at 400 degrees for 30 minutes. if making ahead, refrigerate; then bake for 50 minutes in oven or heat thoroughly in crockpot. when i bake in my crockpot, i use the low setting for 5 to 7 hours, stirring occasionally.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes, carrots, jalapeno pepper and garlic cloves in a large pot. cover with water, and bring to a boil over high heat. cook 15 to 20 mins or until potatoes are tender. drain water from pot. stir in butter. mash this mixture using a potatoe masher until the butter is melted, and the potaotoes have reached the desired consisistency. mix in cheese, corn, salt and pepper to taste. serve hot, and enjoy!","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepot over high heat, bring potatoes and enough salted water to cover the potatoes to a boil; cook potatoes 15 minutes, or until tender. drain and return potatoes to pot. cook over low heat 1 minute. remove pot from heat. using hand masher mash potatoes with butter and half-and-half until smooth and well blended. stir in chopped fresh rosemary, and sage. season mashed potatoes with salt and pepper to taste, if desired.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the potatoes in boiling salted water until tender, about 15 minutes. preheat oven to 450°f. heat 1 tablespoon of olive oil over medium heat in a skillet. sauté the onions, celery until soft. set aside. when the potatoes are done, drain them well and return to the cooking pot. add the butter and the milk. mash together well. add the sautéed vegetables. spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. spoon mashed potatoes into the dish and sprinkle with paprika. bake for 20 minutes or until golden brown.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into chunks. place potatoes in a large saucepan and cover with water. cook over medium heat until potatoes are tender. drain and place cooked potatoes in a large bowl. mash potatoes with butter and salt and pepper to taste. i like to leave them a little chunky. stir in the celery, onion and pickles. mix together the mayonnaise, mustard and sour cream, and stir into mashed potatoes, mixing well. serve warm or at room temperature.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl. while the potatoes are still hot add in butter and lightly mash. add in the sour cream and whipping cream; mash but leave chunks in the potato mixture. add in the chopped green onions (if using) mix to combine. season with salt and lots of pepper to taste.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in large pot of boiling salted water until very tender, about 25 minutes; drain well. return potatoes to pot. add butter and mash potatoes until almost smooth. mix in 2\/3 cup milk and dijon mustard. season to taste with salt and pepper and garnish with parsley.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes in salted water until tender (though there is an argument to be made for steaming peas and\/or carrots above them so as to sweat some added juices into the mix). add butter, onions and sour cream and mash very vigorously (more than you normally would!). depending what you are \"complementing\" (ie beef, pork, chicken etc) you could add some stock and reduce the fats. if serving with no gravy, add a bit to the onion; if the gravy is thicker, reduce onion, but remember to carry on \"mashing\" for a minute or three longer than you believe you must -- .","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: halve both peppers, and remove seeds. roast, broil or grill until the outsides are blackened and the inside meat can be mashed. roast garlic in the skin until it softens. cut and boil potatoes in separate pots (one for sweet, one for regular) until soft enough to mash. mash in the roasted garlic with the yukons until well mixed. mash in both peppers with the sweet potatoes until well mixed. combine potatoes, peppers, and garlic and mash. pour in cream (and butter if desired) and continue mixing. add water or broth as needed to reach desired consistency. salt to taste.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: while boiling the potatoes, melt the butter with the parsley in it. (i use the microwave, then set it on the stove close to the potatoes to keep warm.). once the potatoes are cooked drain off the water. pour the butter and parsley over them. mix well. (i find that shaking the pan, with the lid on mixes it better.).","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, cook potatoes and carrots in boiling salted water until tender; drain. mash and set aside. in a skillet, sauté onions and butter until tender, then add to potatoes. add sour cream, salt, pepper, and mix until blended. transfer into a greased 13x9x2-inch pan and sprinkle with the cheese. bake @ 350 30-40 minutes or heated through.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a steamer basket over boiling water. cover pan and steam 10 minutes, or until tender. drain. mash well with potato masher or fork. add next 3 ingredients and beat until butter is melted. heat oil in a heavy nonstick pan over medium-high heat. add next 4 ingredients and cook 10 minutes,.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a saucepan, adding the onion. and enough water to cover. simmer until the potatoes are just cooked. and drain. mash well, adding enough milk to make creamy. adding the butter. mix in the parsley and cheese. mix well. serve hot. can also be heated in the oven for 20-30 minutes or until the top has slightly browned. also a nice variation as a topping for casseroles, and meat pies.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes in enough water to cover until tender;let cool and peel. slice 1\/4 inch thick. arrange slices in single layer (do not overlap) in 4 small or 1 large gratin dish. whip cream to stiff peaks;spread over potatoes. preheat broiler. broil as close to heat source as possible until browned, about 2 minutes. season with salt and pepper and serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water. using mashing hand tool, smash potatoes (in pot) to desired level of smoothness. add sour cream and continue mashing. add 2-3 tablespoons butter and continue mashing. add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes. serve hot. *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. bring a large pot of slightly salted water to a boil and add potatoes. cook until tender but firm, about 13 minutes. drain potatoes, then mash with butter and milk. with a hand mixer, beat in the cream cheese and onion. in a separate bowl, beat egg with a little bit of the mashed potatoes. stir into potatoes and season with salt and pepper. spray a 2 quart casserole dish with non-stick spray then put in potatoes. bake 1 hour to 1 hour and 15 minutes, or until puffy and lightly browned.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into quarters. place potatoes into stockpot. add enough salted water to cover the potatoes by about 1-inch. cover pot and bring to a boil. reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes. drain potatoes in colander. place potatoes back into stockpot. meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds. add butter to potatoes and mash with a potato masher. add warmed milk to potatoes along with pepper to taste. mix and mash well, but don't overdo it. enjoy!","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes in salted water until tender when pierced. drain, return them to the pot, cover and let dry a few minutes. in a little saucepan, heat the milk with peas and mint. mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. add salt and pepper if you want. and serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes in a pot with cold salted water to cover. bring to a boil and cook until soft, about 30 minutes. drain the potatoes, then mash them well (or put through a food mill or ricer). return them to the pot over very low heat and stir in the butter and gradually add the milk, beating with a wooden spoon until smooth and creamy. season with salt and pepper. serve immediately or keep warm or reheat in a microwave.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a large saucepan; add enough cold water to cover by 2 inches. bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes. drain; place in a large bowl. mash with a potato masher, then add buttermilk and butter. season with salt and pepper. mash until smooth and combined. per serving: 183 calories; 6.2 grams fat; 4 grams protein; 28.2 grams carbohydrates; 2.9 grams fiber.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in an 8 to 10-quart pan over high heat, bring 1 1\/2 quarts of water to a boil. peel potatoes and cut into 1-inch chunks. add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes. drain and pour into the bowl of heavy-duty-electric mixer fitted with a wire whisk, or return to pan. add butter and 1\/2 cup cream. beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth. if mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency. add salt and pepper to taste. scrape into serving bowl.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes into about 2 inch cubes and cover them with water. put lid on pot and boil until you can cut them easily with a fork, usually about 30 minutes from the time you start cooking. drain potatoes. place butter in a large mixing bowl. add garlic, potatoes, dill, salt and pepper. blend until potatoes are slightly chunky and butter is melted. add fat free sour cream and skim milk. blend on high until mixture is smooth. serves 5, but usually with leftovers.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes until firm-tender, about 30 minutes drain when done. with a masher, mash potatoes and start adding ingredients in the order listed above one at a time. mash\/mix well after each addition. after adding the cheese, taste and adjust salt if needed. with a hand-held mixer, whip\/beat the potatoes on medium-high speed until light and fluffy (for about 2 minutes) . serve and enjoy!","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes, garlic, and salt into a large saucepan and add enough water to cover the potatoes. place over high heat and boil the potatoes until soft, about 15-20 minutes. remove the potatoes and garlic from the heat, drain them and return them to the pan. mash the potatoes and garlic with the tines of a fork, making sure to mash each piece of potato and garlic. add the pepper, scallions, and olive oil and mix well. serve and enjoy. note: the potatoes can be made ahead of time and reheated in the microwave on high for 1-2 minutes.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put potatoes in saucepan and add water until potatoes are covered. bring to a boil. reduce heat to medium, cook 20-25 minute or until tender. drain. mash potatoes along with butter, add milk and cream cheese in gradually. salt and pepper to taste. serve immediately.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: partially peel the potatoes and then cut in half. boil potatoes in slightly salted water until cooked. drain potatoes and blend to desired consistency with a mixer or potato masher. return to a burner on low and add red pepper, garlic, milk, butter and garlic salt. mix well. add more milk if necessary.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut upthe potatoes into chunks put them in a pan of cold water with salt. drain the potatoes and mash with a hand masher. add the mayo,cheese,salt and pepper,garlic in the warm potatoes. add milk to moisten use more milk to mak it the way you like it.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes until fork tender, about 20 minutes. drain. shake pan over low heat to help dry potatoes. mash potatoes until no lumps remain. add milk, mashing until smooth. add butter, salt, pepper and blue cheese. mash vigorously until potatoes are light and fluffy. if desired, put small pats of butter on top.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large kettle cover the potatoes with 2 inches salted cold water, bring the water to a boil, and simmer the potatoes for 40 to 50 minutes, or until they are tender. drain the potatoes and force them through a ricer or peel them and mash them with a potato masher. stir in the butter and enough of the milk, heated, to reach the desired consistency. stir in the scallion and salt and pepper to taste.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in large saucepan. cover with water; bring to a boil. cook over medium-high heat for 20 minutes or until tender; drain. return potatoes to saucepan; add evaporated milk and butter. beat with hand-held mixer until smooth. season with salt and ground black pepper. note: chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes in a large saucepan and cover with water. bring to a boil. reduce heat and cover and cook for 20-25 minutes or until tender. drain and place potatoes in a large mixing bowl. add the milk, butter and salt. mash until light and fluffy. fold in the sour cream, ricotta cheese, egg and onions. generously coat six muffin cups with nonstick cooking spray. fill with potato mixture and smooth tops. bake at 375 degrees for 20-25 minutes or until edges are lightly browned. cool for 5 minutes. carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes until fork tender. drain and return to the heat for approximately 2 minutes stirring - to eliminate any leftover water. mash the potatoes and let cool. in a separate bowl - beat (with a hand mixer) together eggs, butter, cottage cheese, salt and pepper until fluffy. add the cooled potatoes, onions and garlic and mix together with your electric mixer. heavily spray a mufin tin with pam or other spray. spoon the mixture into the tins approximately 3\/4 full. bake at 450 for approximately 25 minutes (ovens vary). the potatoes wil lpuff up and get a little brown on top.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. drain. meanwhile, cook apples and shallot in 2 tablespoon of butter until very tender. put cooked apples in the saucepan with the drained potatoes. with a potato masher, roughly mash the mixture with the remaining butter. then, with an electric mixer, reduce the mixture in a puree with the cream and nutmeg. add salt and pepper. serve now.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and wash potatoes, and slice half of potatoes and place in 3-quart greased baking dish. slice margarine and place half of the margarine over potatoes. sprinkle with pepper and flour. slice remaining potatoes and place over the first layer, add remaining margarine slices and pour milk over casserole. sprinkle with a little more pepper and cover with cheese. cover and bake at 350 degrees for 1 hour. this must be cooked immediately or potatoes will darken. it can be frozen after baking than reheated.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and lightly scrub potatoes, cutting away any bad spots, but do not peel. leave whole. wash and lightly scrub carrots, removing ends, but do not peel. cut in half or quarters. place potatoes and carrots in large deep pan and add enough cold water to cover about an inch above. add 1-2 teaspoons salt to water, if desired. bring to a boil over high heat. when water comes to a boil, reduce heat, cover and cook until tender. when done, quickly and carefully, drain off all the water into colander. return potatoes and carrots to pan asap! immediately add the butter and seasonings; cover until butter is melted. add the buttermilk a little at a time while mashing until desired consistency. serve hot.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and quarter potatoes. place in a pot, cover with water, and boil until tender. drain. mash potatoes, or put in mixer with paddle (my favorite way to do it.). add sour cream, cream cheese, butter, onion salt, salt, and pepper. stir until smooth and fluffy. serve plain, or with gravy. stays fresh for two weeks.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in large pot of boiling salted water, about 40 minutes. drain. return potatoes to pot. mash. combine half and half and rosemary in small saucepan; bring to simmer. remove from heat. stir into mashed potatoes. add butter; stir to melt. season to taste with salt and pepper.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel your potatoes. boil them until they are soft. put your milk (or cream) into a pot, warm over medium heat. gradually add your butter and nutmeg. put you boiled potatoes into you kitchen-aid mixer (or mash buy hand). gradually add your milk mixture. mash until fluffy. season to taste and enjoy!","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 220°c. peel, par and thinly slice the potatoes. grease the baking dish well. melt and mix the butter and flour mixture. add the minced peppers. (optional). layer the potatoes in the dish, dredge each layer with the pepper, flour and butter mixture. sprinkle a teaspoon of sage on each layer. heat the cream and milk adding the nutmeg and paprika. pour the milk over the potatoes. bake them for 2 hours ~ may be covered for the first 30mins.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place chopped potatoes in a pan and pour vegetable broth over to cover. if it doesn't cover completely, add enough water to do so. bring to a boil, then cover and simmer for 10-15 minues or until tender. drain potatoes, return them to the pan, add the butter and mash the potatoes with a fork. add milk and sour cream and stir to thoroughly combine. season, if necessary, and serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and quarter potatoes. cook covered with enough salted water (sometimes i use chicken broth) to just cover potatoes for 20-25 or until soft. drain. beat on low with electric mixer. add butter, salt and pepper to taste. beat in enough milk until light and fluffy. serve with favorite gravy or topping.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes till tender about 20 minutes. drain into colander. rice or mash potatoes and place back in pot. warm milk, butter add cream cheese in a pot over low heat to a simmer. stir into the potatoes adding the remaining ingredients folding in well. place in serving bowl and garnish with additional kosher salt and paprika.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put potatoes in a large pot and cover with water. boil for 10-12 minutes until a knife goes through the thickest ones easily. drain all of water. add butter, salt, pepper and onion flakes. squish with a potate ricer\/masher until creamy. add sour cream and squish some more. then add milk. (saving the liquids 'til last helps keep the lumps away.). put in a casserole dish with extra pats of butter and cover in a 200 degree oven until ready to serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil the potatoes in salted water until very tender; about 20 minutes. cut the florets off the broccoli and add to boiling potatoes, till soft, about 7 minutes. drain and transfer back into pot. heat the milk, cream, and butter in a small saucepan. pour sauce into the potatoes and broccoli, mash together. season, to taste, with salt and pepper. if desired, mash in 1 cup grated cheddar cheese.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. peel, quarter and boil potatoes with garlic in large stock pot for about 10-15minutes. 2. while the potatoes cook, soften the butter and mix in the salt, sage, basil and garlic powder. 3. drain potatoes and then add them to a stand mixer. 4.add butter mixture to the mixer, add milk (just 1\/4 cup to start then add more if needed), sour cream and better then boullion. 5. turn on mixer on low setting- check them at 30 seconds. do not let them stay in the mixer with them on for to long. 6. you can add parmesan cheese to the mixer as well if you would like too!","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and cube potatoes and boil for twenty minutes in heavily salted water. allow all the ingredients to come to room temperature while the potatoes are boiling. drain the potatoes and in the bottom of the pot add butter and cream cheese. place potatoes back into the pot, but make sure the stove is turned off. using a hand mixer (if you do not want to do this in the same cooking pot you can use whatever bowl you choose) start \"mashing\" the potatoes. add in chives and black pepper to taste and mix to desired consistency. taste for salt level and if it needs more add it in at this point.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and quarter potatoes. in a large dutch oven, cook potatoes in enough boiling lightly salted water to cover about 20 minuites or until tender.meanhile,in a small saucepan, combine half and half and butter;heat just until butter melts. cover and keep warm. drain potatoes well in a colander,reserving 1\/3 cup cooking water. return potatoes to dutch ovenl mash potatoes, gradually adding cream mixture until smooth. if necessary add reserved potato water until potatoes are desired consistency. season to taste with salt and peppr,just before serving,stir in chives.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté the onion, shallots and garlic in 1 tablespoon butter until starting to caramelize. in the meantime boil potatoes until soft. drain and mash the potatoes with a mixer or potato masher. add the remaining 3 tablespoons butter until melted. add the onion mixture,. start adding milk until the potatoes are the right consistency. taste for salt and pepper; add the horseradish. taste and add more butter, salt and pepper, or horseradish as needed.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes and garlic in lightly salted water until tender, about 20 to 25 minutes; drain, but reserve a cup of the cooking liquid. mash potatoes to desired consistency, add 2 tablespoons olive oil, butter, salt, pepper, and enough of the reserved liquid to reach the desired consistency. transfer mash to a serving bowl, top with capers, parsley, and lemon peel; drizzle with remaining olive oil and squeeze the lemon juice over top and serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan, stir flour and milk until smooth. add garlic, butter and salt; bring to a boil. cook and stir for 2 minutes. remove from the heat; stir in cheese until melted. in a greased 1 quart baking dish, layer onion and potato slices; pour sauce over all. cover and bake at 350 degrees for 20 minutes; uncover and bake 20 minutes longer for until the potatoes are tender.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in crock pot, add 2 cups of water and potatoes. cook on high for 1-2 hours or until potatoes are very soft to touch. water should be almost evaporated and potatoes will mash when gently touched. if you have a lot of water leftover, drain it off. if you have under 1\/2 cup, go ahead and leave it. this will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time. add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crock pot. add salt and pepper to taste. keep potatoes on medium or low for up to 2 hours, or until ready to serve.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 4 ingredients in a large bowl, and make a well in the center. stir together buttermilk, eggs, and melted butter. add to dry ingredients, stirring just until moistened. fold in chopped apple. pour 1\/4 cup batter for each pancake onto a hot, lightly greased griddle. cook until tops are covered with bubbles and edges look cooked; turn and cook other side.","target":"mix dry ingredients together, set aside. whisk together the egg yolks, milk, butter and vanilla. add liquid mixture to dry mixture and stir to blend. beat egg whites until stiff. fold stiff egg whites into mixture. carefully fold in coarsely grated apples. make sure batter is fairly liquid, not thick so it spreads out on the griddle. heat griddle to 350°f (or medium high heat on stove). griddle\/pan is ready when water droplets jump around and evaporate. cook on griddle until bubbles appear and edges are dry. flip only once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 4 ingredients in a large bowl, and make a well in the center. stir together buttermilk, eggs, and melted butter. add to dry ingredients, stirring just until moistened. fold in chopped apple. pour 1\/4 cup batter for each pancake onto a hot, lightly greased griddle. cook until tops are covered with bubbles and edges look cooked; turn and cook other side.","target":"use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture. after the rice has been mashed a little, then add the rest of the ingredients. use a whisk to stir everything up. if you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying. fry in a hot skillet or griddle, turn them when they are brown on the bottom. try to keep them small. they are so tender that frying big ones is a little tricky. serve with syrup and butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 4 ingredients in a large bowl, and make a well in the center. stir together buttermilk, eggs, and melted butter. add to dry ingredients, stirring just until moistened. fold in chopped apple. pour 1\/4 cup batter for each pancake onto a hot, lightly greased griddle. cook until tops are covered with bubbles and edges look cooked; turn and cook other side.","target":"combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 4 ingredients in a large bowl, and make a well in the center. stir together buttermilk, eggs, and melted butter. add to dry ingredients, stirring just until moistened. fold in chopped apple. pour 1\/4 cup batter for each pancake onto a hot, lightly greased griddle. cook until tops are covered with bubbles and edges look cooked; turn and cook other side.","target":"place flour, egg, salt and baking powder in a bowl. stir and add milk just until batter holds together. it should be pretty dense. add apples to the batter. my mom uses a lot of apples, so the batter looks like apple slices coated in batter rather than batter with apple slices in it. heat oil (any vegetable or canola oil with minimal flavour) in a frying pan. turn heat down to med-low and add large drops of batter. depending on how much milk and how much apple you used, the batter will be more runny. cook about 2 minutes per side, or until brown and set. turn and brown other side. the batter will start to bubble around the edges when it's ready."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. mix together flour, baking powder and the 1 cup of sugar. add the beaten egg, milk, melted butter and vanilla; mix until smooth. mix together the 1\/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside. pour cake mixture into a well-greased 9\" round cake pan. top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top. bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else). cool in pan on a wire rack.","target":"over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. pour from paper into a mixing bowl. add yogurt, oil, and eggs to flour mixture. beat 1 minute with hand mixer on med speed. pur batter into a 9x9\" greased baking pan. sprinkle half of the cinnamon-sugar mixture over the top. bake at 350 f for 35-40 minutes, or until a toothpick inserted comes out dry. sprinkle half of the blueberries over the top. sprinkle the remaining cinnamon-sugar mixture over the top. turn oven to broil. broil until hot and bubbly over the top. cut into squares and serve with the reserved blueberries on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. mix together flour, baking powder and the 1 cup of sugar. add the beaten egg, milk, melted butter and vanilla; mix until smooth. mix together the 1\/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside. pour cake mixture into a well-greased 9\" round cake pan. top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top. bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else). cool in pan on a wire rack.","target":"preheat oven to 375 degrees. combine first 8 ingredients. mix milk, egg, and oil. add to dry ingredients and mix until moistened. add blueberries. pour into a 9x13 pan which has been sprayed with non-stick coating. bake 35-40 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. mix together flour, baking powder and the 1 cup of sugar. add the beaten egg, milk, melted butter and vanilla; mix until smooth. mix together the 1\/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside. pour cake mixture into a well-greased 9\" round cake pan. top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top. bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else). cool in pan on a wire rack.","target":"preheat oven to 350°f spray 9-inch round cake pan with cooking spray. ( beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. add egg; beat well. combine flour, baking powder, and salt; stir into margarine mixture. stir in vanilla; fold in berries (gently). pour batter into prepared pan. combine 2 tablespoons sugar and cinnamon; sprinkle over batter. bake at 350f for 50 minutes; cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. place potatoes in a casserole dish, season with salt and pepper. cut bacon into smallish pieces. brown in a large skillet. remove bacon with a slotted spoon, and place on top of potatoes. do not drain skillet! in skillet add the onion, vinegar, water, flour and sugar. mix well, bring to a boil and stir until thickened. place sauce mix over bacon and potatoes. mix well. bake for 30 minutes.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes till tender, drain, slice and put into large bowl, cover. optional: you can peel potatoes before boiling if you prefer skinless. cook bacon until crisp and drain. saute onion, celery, flour, sugar, salt, pepper, vinegar and water, stir constantly until thick. pour over potatoes. crumple bacon and mix everything together. refrigerate until mealtime.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes until just tender when poked with a fork, but not too soft. when potatoes are cool, peel and slice thin. add salt, pepper, and celery salt to taste. add chopped onion; set aside. fry bacon slowly in skillet until crisp; crumble when cool. in separate bowl, combine vinegar, water, and sugar. add liquid to bacon in skillet. blend in flour and additional salt, pepper, and celery salt to taste. add potatoes and warm through.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in boiling water 20-25 minutes, just until tender. cool and slice thickly. place potaotes, onions, and parsley in the bottom of a salad bowl. top with with diced beets and chopped chives. mix together vinegar, oil, salt and pepper. pour over salad. cover and chill 2-3 hours before serving.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place cooked red potatoes in a large bowl, add summer squash, broccoli florets, celery and red pepper. place green onions and parsley in small bowl and season generously. mix in mustard and vinegar. add oil in thin stream while mixing constantly with whisk. pour vinegarette over salad ingredients and mix well, sprinkle with chives.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: steam the potatoes for about 30 minutes. allow to cool, then. peel off the skin. cut potatoes into a 1 inch uneven dice shape. chop the parsley and mix with the other salsa ingredients. for a spicier salsa, substitute 1\/2 of the parsley with watercress. mix the potatoes with the salsa.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop boiled potatoes and hard cooked eggs into slices; add to large bowl. sprinkle with the salt and pepper. fry the chopped bacon until crisp, then crumble it up, and drain on paper towel. pour off all the grease but 1\/4 cup. add the onions and cook until tender, then add the dressing mixture and cook until thickened. pour this over the potatoes and eggs. last, sprinkle the bacon over the potatoes and mix well.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare the vegetables; and blend together the oil, vinegar, salt, pepper and sugar. dice the potatoes, add the peppers, tomatoes, onion, garlic and dressing. chill the saladuntil the dressing is well-absorbed; and toss with the lettuce just before serving.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut unpeeled potatoes into 1\/2 or 3\/4 inch pieces. place in saucepan; cover with cold water. simmer 10 minutes or until cooked through. remove 2 tbs cooking water from saucepan. add to serving bowl; mix with vinegar, mustard and oil. stir in onion and celery. drain potatoes; add to bowl. add salt and pepper to taste. toss well to coat potatoes.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and quater potatoes ( if you are using new poataoes you can leave the skin on). boil potatoes in 1 litre of water with a pinch of salt until just cooked ( do not overcook). to make the dressing combine the mayo , ham which has been sliced and cubed and dried mint leaves together in a bowl when the potatoes are cooked drain well and leave to cool. then mix the dressing and cooked potatoes together and chill for about an hour before serving .","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes in a pot, with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, set aside to cool. place the bacon in a large deep skillet over medium-high heat. cook until browned and crisp. remove and set aside. add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add potatoes and parsley. crumble half the bacon into the mix. heat through, transfer to a serving dish. crumble the remaining bacon over the top and serve warm.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in boiling, salted water for 8 minutes. add green beans and return to boil. cook 5 minutes or until beans are tender-crisp and potatoes are tender. drain and cool. place in large bowl; add tomatoes and onion. combine dressing ingredients in small bowl. pour over salad and toss to coat. refrigerate until ready to serve--salad should be served cold.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in skins with 1 tbs. salt and 1 tbs. caraway seed until soft enough to stick a fork into, but still firm enough to be sliced and mixed up without becoming mushy. (make sure the center is done.). drain and run cold water over potatoes until they're cool enough to hold. potatoes must still be somewhat warm for flavors to blend. peel and slice potatoes into a large bowl. mix in onion, vinegar, and oil. add salt and pepper to taste. let stand at room temperature mixing and tasting occasionally. adjust seasoning to personal tastes. potatoes soak up a lot of salt so you may need to add more salt and vinegar. about one hour before serving, add cucumbers and tomatoes. chill.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes in their jackets; cool, peel, and slice into 1\/4 inch pieces. slowly fry bacon in skillet until crisp, drain on paper towels, and crumble. saute the onion in bacon fat until golden brown. blend in the flour, salt, pepper, sugar, and celery seeds. cook over low heat, stirring until smooth and bubbly; remove from heat. stir in water and vinegar and bring to a boil, constantly stirring. carefully stir the potatoes and crumbled bacon inches. remover from heat, cover, and let stand until ready to serve.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside. in a large bowl, place onions, chives, celery and jalapeño pepper, salt to taste and mix. place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine. place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper. refrigerate until serving.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and boil potatoes till tender. refrigerate to cool in a large bowl cut potatoes the size of croutons set aside. add diced green pepper,diced green onion,diced celery stick to potatoes. in a small bowl add mazola oil vinegar salt and pepper (to taste). whisk till well blended. pour mixture in bowl with potatoes.toss gently not to break taters till well mixed. refrigerate till needed. ps:the oil and vinegar mixture,you will have to play with it to suite your liking. some people will like more or less oil and more or less vinegar (3\/4 cup of mazola and 1 cup of vinegar is a good starting point). this recipe has a lot of taste. enjoy! lp.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: scrub the potatoes and peel them if you wish. slice in half lengthwise and cut cross-wise into 1\/2 inch thick semi-circles. place them in a pot with salted cold water to cover and bring to a boil. reduce heat, cover and simmer 15-20 minutes, till just tender. meanwhile, in a small bowl, whisk together all of the dressing ingredients. when the potatoes are tender, drain them and place in a serving bowl. pour on the dressing and toss well. serve immediately on a bed of arugula and top ricotta salata.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place unpeeled potatoes and water in saucepan and bring to boiling point at high heat. turn to low heat and cover. cook 25 to 30 minutes longer or until potatoes are tender. drain and cut into thin slices. sauce: cut bacon into small pieces, brown, then remove from drippings. add more bacon fat to make 1\/2 cup. blend sugar, flour, salt and pepper in a small bowl. add to bacon drippings and stir to make a smooth paste. add vinegar and water. bring to a boil for 2 to 3 minutes, stirring constantly. combine the hot sauce, sliced potatoes and onions. let stand at room temperature 2 to 4 hours. sprinkle with bacon pieces just before serving.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fry bacon, remove and place on paper towels to drain. crumble bacon when cool and set aside. do not empty grease from pan. place onion in bacon grease and cook until tender. in a small bowl, combine worcestershire sauce, salt, mustard, vinegar, cayenne pepper, water, and sugar. add flour to hot bacon grease\/onion mixture and stir well. slowly add sauce mixture from small bowl while stirring. cook on medium low until bubbly and sauce thickens some. add in the bacon and potatoes and toss gently to coat with sauce mixture. pour into serving dish and sprinkle with black pepper and paprika. serve hot and enjoy!","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a large pot and cover with water. bring to a boil and cook for about 20 minutes; the potatoes are done when a knife is easily inserted into the potato. drain and cool potatoes in the refrigerator for approximately 20 minutes. in a large bowl, combine the lemon zest, lemon juice, and mustard. season, to taste, with salt and pepper. slowly whisk in the olive oil. add red onion, red pepper, parsley, and scallions and stir to combine and coat with the dressing. season, to taste, with salt and pepper. remove potatoes from refrigerator cut into eighths or bite-size pieces. add potatoes to bowl and toss to combine. adjust seasonings, if necessary.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes with skins on, peel and refrigerate (best if overnight) boil eggs and peel, chop onion into small fine pieces. shred potatoes and eggs into separate bowls. combine spin blend, yellow food coloring, salt, pepper and sugar in large bowl and mix completely. add onions and mix completely. add eggs and mix completely. add potatoes and mix completely. refrigerate for at least 8 hours before serving.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. drain potatoes. cut them in half and then in slices. fry the bacon. when crisp, drain on paper towels. keep the bacon fat in the pan. add the chopped onion to the pan. cook until translucent. sprinkle the flour, sugar, and mustard powder over the onions. stir and cook a few minutes more. add the water and vinegar and cook, stirring for several more minutes until the sauce starts to thicken. add back the potatoes and stir to coat and lightly reheat. add the salt and pepper to taste. to serve, garnish with the minced green onion. serve warm!","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fry the bacon in a large, heavy skillet until crisp. remove the bacon, drain well on paper towels, then crumble; reserve the bacon fat. dissolve the cornstarch in the water. saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. add the salt, sugar and pepper, and dissolved cornstarch to the skillet. next, add the vinegar and bring to a boil over medium heat for 3 minutes. add the potatoes and crumbled bacon, stirring gently. serve hot.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make this a day ahead of time. cook desired amount of potatoes, chop into pieces and add desired amount of onion. fry desired amount of bacon pieces until crisp. drain; use some of the grease in salad for flavor. for dressing, make up the quantity needed, using the following proportions: 4 tablespoons sugar and 7 tablespoons vinegar. heat, then pour over potatoes; add onion and bacon. cover with foil and stir every hour or so. when ready to serve, it can be put in a very low oven to heat.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon until crisp and set aside to cool -- reserve 2 t. drippings. boil potatoes with jackets on, until just tender. when done, drain and rinse under cold water. when cool enough to handle, thinly slice potatoes, but do not peel. add remaining ingredients except the bacon and bacon drippings. toss gently, trying to avoid breaking up the potatoes as much as possible. crumble the bacon and sprinkle over potaoes, along with the drippings. again, toss gently and serve while still warm. enjoy!","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes and carrots in large pot and cover with water. bring to a boil and cook for 10 minutes. add hot dogs and eggs (in shell) and boil for an additional 10 minutes. drain water and set potatoes, carrots, hot dogs, and hard boiled eggs aside to cool slightly. while waiting chop the pickles and add to a large serving bowl. before potatoes are completely cool remove the skins, chop, and add to bowl. chop carrots and hot dogs, and add to bowl. drain peas and add to bowl. peel eggs, chop, and add to bowl. add mayonaise and salt. mix everything together. if the potatoes are still a little warm while mixing it makes the salad extra creamy.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes till perfectly done. cook eggs. leave potatoes and eggs out on a towel on the counter to cool to room temperature. peel and slice potatoes. peel and slice eggs. pour on the salad dressing. toss together. sometimes i will slice one egg and put in a circle on top to make it look prettier. maybe sprinkle with parsley for a fancier look.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. reduce heat and simmer until tender, about 20 minutes. remove vegetables and allow to cool; peel the beets and potatoes. dice the beets, potatoes, and carrot, and place into a salad bowl. stir in onion, pickle, sauerkraut, olive oil, and salt. chill the salad for 2 hours or more; serve cold.","target":"in a large skillet, fry bacon until crisp; remove and set aside. drain all but 2 tablespoons of drippings; cook onion until tender. stir in flour, blend well. add vinegar and water; cook and stir until bubbly and slightly thick. add sugar and stir until it dissolves. crumble bacon; gently stir in bacon and potatoes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: using a rolling pin, flatten each biscuit to a 3-in. to 4-in. circle. combine the apple, raisins, sugar and cinnamon; place a tablespoonful on each biscuit. dot with butter. bring up sides of biscuit to enclose filling and pinch to seal. place in ungreased muffin cups. bake at 375 for 11-13 minutes or until golden brown.","target":"roll biscuits into 3 1\/2 inch circles; place on a lightly greased baking sheet. in a mixing bowl, combine brown sugar, flour, and cinnamon; mix well. add apples and mix well; spoon rounded tablespoonfuls onto biscuits. bake at 350 degrees for 15-20 minutes or until edges begin to brown. if desired, sprinkle each pizza with 1 tablespoon cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. separate and stretch biscuits until they are 5 inches in diameter. place on greased cookie sheet. combine sugar, cinnamon, and cheese in a bowl. place apple slices on biscuits. top with cheese mixture. bake for 25 minutes, or until biscuits are golden brown on the bottom. serve at room temperature.","target":"roll biscuits into 3 1\/2 inch circles; place on a lightly greased baking sheet. in a mixing bowl, combine brown sugar, flour, and cinnamon; mix well. add apples and mix well; spoon rounded tablespoonfuls onto biscuits. bake at 350 degrees for 15-20 minutes or until edges begin to brown. if desired, sprinkle each pizza with 1 tablespoon cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter with all but 2 tbsp sugar. beat in egg yolks and lemon peel. stir in flour, just until mixed. add milk and lemon juice. stir well. in another bowl, beat egg whites with salt until soft peaks form. gradually beat in remaining 2 tbsp sugar. beat until stiff peaks form. fold egg whites gently into lemon mixture. spoon batter into buttered 8 inch baking dish. place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish). bake in preheated 350f (180c) degree oven for 40-45 minutes or until puffed and browned on top. cover with aluminum foil half way through baking time if cake is browning too quickly. to serve, cut into squares and dust with icing sugar. serve warm or cold.","target":"preheat oven to 350°f place a 9-inch cake pan, filled with about 3\/4 inch of water, into the oven. grease a 1 quart (4 cup) souffle dish. in a large bowl, whisk together sugar, flour and salt. add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. in a medium bowl, beat egg whites to soft peaks. stir egg whites gently into lemon mixture, until well combined. pour mixture into prepared souffle dish and gently place in water bath. bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1\/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.","target":"shred zucchini on a box grater. combine salsa, beans and zucchini. heat pan over medium heat. spread mixture over tortilla, top with cheese and cover with another tortilla. brown on both sides (about 4-5 minutes per side). you can keep them warm in a 170 degree oven while you cook the rest. serve with slsa on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in frying pan, brown ground chuck, onion, garlic and green pepper till brown. drain. stir in tomato sauce, green beans, and mushrooms into beef mixture. in ungreased pie pan (i use deep dish), lay crescent rolls in and press to form crust. beat egg and add 1 cup of the shredded cheese. pour on top of crust. add beef mixture, then the other cup of cheese. sprinkle top with paprika and bake in 375 degree oven for 20-25 minutes until top is golden brown. let sit for 5 minutes before slicing.","target":"pat biscuits into a 12 inch baking sheet or pizza pan. bake at 400 for 10 min. cook and stir beef and onion in a skillet until beef is browned and onion is tender. drain. stir in soup, mustard and hot pepper sauce. heat through. spread beef mixture over biscuits to within 1\/2 in oc the edge. top with remaining ingredients. bake 5 minutes more or until biscuits are golden brown. garnish with sliced pitted ripe olives and dill pickle chips if desired. cut into 8 slices and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make a white sauce of butter, flour, milk and salt. melt butter; add italian seasoning and croutons and brown; reserve a few croutons for topping. in baking dish that has sprayed with cooking spray, alternate layers of ham, eggs, mushrooms and croutons. pour white sauce over layers and top with reserved croutons. bake at 350 for 30 minutes.","target":"preheat oven to 350 degrees. boil egg noodles to a little firmer than al dente and drain. in a casserole dish combine the mushroom soup, milk, and tuna. mix well. pour the cooked noddles into the casserole dish with the soup\/tuna\/milk mixture. sprinkle to with crushed black pepper. pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle cornmeal onto a lightly greased 12-inch pizza pan; press pizza crust into pan. bake at 450 degrees for 10-12 minutes or until lightly browned. stir together beans and next 4 ingredients; mash with a fork or potato masher; stir in chiles; spread mixture over crust combine salsa and pizza sauce; spread over bean mixture. sprinkle with onion, bell pepper, cheese, and if desired, olives. bake at 450 degrees for 12 to 15 minutes or until cheese melts. sprinkle with tomato if desired.","target":"bake pizza crust according to package directions. cool completely. spread pizza crust with refried beans. in small mixing bowl, combine cream cheese, sour cream and dip mix. spread over refried beans. spread salsa over cream cheese layer. sprinkle with lettuce, cheese, tomato and onions. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large resealable plastic bag or shallow bowl, combine 2 2\/3 cups flour, garlic salt, paprika, 2 1\/2 teaspoons pepper and poultry seasoning. in another bowl, beat eggs and water; add salt and remaining flour and pepper. dip chicken in egg mixture, then shake or dredge in flour mixture. in a deep-fat fryer, heat oil to 365 degrees. fry chicken, several pieces at a time, for about 10 minutes, turning once or until the chicken is golden brown and crispy and the juices run clear. drain on paper towels.","target":"combine milk powder, paprika, poultry seasoning and pepper in a large resealable plastic bag. add chicken, one piece at a time, and shake to coat. place in an 8-inch square baking pan coated with cooking spray. bake, uncovered, at 350 degrees for 30 minutes or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl, combine tuna, bread crumbs, celery, mayo, onion, chili sauce,egg, salt and pepper. shape into four patties. melt butter in a skillet; cook patties for about 4-5 minutes per side or until lightly browned. serve on buns with lettuce and tomatoes, if desired.","target":"in a large nonstick skillet coated with cooking spray, saute onion and garlic for 1 minute. add the zucchini, yellow squash and carrots; saute until tender. drain and cool to room temperature. in a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. add vegetable mixture. shape into six 3-1\/2-in. patties. coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. serve on buns with cheese, lettuce and tomato."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, combine the first 6 ingredients. in another bowl, combine the remaining ingredients. add to the dry ingredients and stir just until moistened. pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet. bake at 350 for 30-35 minutes or until bread is golden brown and tests done.","target":"preheat oven to 425 degrees. lightly spray an 8\" by 8\" cake pan (or equivalent iron skillet or other oven-proof pan) with vegetable oil and put into the oven to preheat. mix all ingredients together in a large bowl, pour batter into heated pan and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar, add eggs and vanilla, mix well. stir in applesauce. mix flour, baking soda and spices. stir into creamed mixture. fold in nuts. fill greased or paper lined muffin cups 3\/4 full. bake at 350* for 25 minutes, or until muffins test done.","target":"preheat oven to 425 degrees. lightly spray eight muffin cups with vegetable oil spray. combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well. beat remaining ingredients in a small bowl. make a well in cornmeal mixture. pour milk mixture into well, stirring just until moistened. fill muffin cups two-thirds full with batter. bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar, add eggs and vanilla, mix well. stir in applesauce. mix flour, baking soda and spices. stir into creamed mixture. fold in nuts. fill greased or paper lined muffin cups 3\/4 full. bake at 350* for 25 minutes, or until muffins test done.","target":"place oats in a small bowl and add buttermilk. let sit for 2 hours at room temperature. preheat oven to 375. grease 12 muffin cups or line with paper liners. in a large bowl, stir together flour, baking powder, baking soda, and brown sugar. stir in oat\/buttermilk mixture, applesauce, and egg. mix well. pour into prepared muffin cups. bake for 30 minutes, until a toothpick inserted into center of muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a skillet, melt the butter and stir in the flour. cook stirring constantly until this is a rich brown. add the vegetables and cook until tender. stir in the water, shrimp, parsley and seasonings. simmer uncovered for about 20 minutes. serve over hot rice.","target":"melt butter in large cast iron skillet. the cast iron is very important as this is what helps develop the very dark color of the roux. blend in flour and stir over medium heat, until the roux is dark brown. be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter. this is the key to good etouffee. don't be tempted to turn up the heat, just keep stirring! add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes. add all spices except parsley and cook another 5-10 minutes. stir in shrimp, beer and broth and simmer 15 minutes. add fresh parsley and simmer five more minutes. serve etouffee over hot cooked rice. serve with icy cold beer and very crusty french bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"preheat oven to 425. in a food processor or blender, whirl the cottagecheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth. transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes. spray a baking sheet with cooking spray generously. place it in the preheat oven for about 7 minutes. remove the baking sheet from the oven, place the bread on it, and bake for 6minutes. turn the bread over and bake 5 to 6 minutes longer or until golden brown. serve with no sugar added jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"in a small bowl, beat eggs, milk and salt; set aside. spread preserves on four slices of bread; top with the remaining bread. trim crusts; cut each sandwich into three strips. dip both sides in egg mixture. cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"puree the bananas, vanilla, egg, egg whites, and milk. preheat griddle to 375 degrees or spray pan and heat over stove. place the bread in an pan and pour the batter over it. turn the slices of bread so the batter is absorbed evenly. soak the bread until soft and almost falling apart. using a spatula, slip the bread into the skillet and cook until lightly browned on one side. turn and cook until done. dust with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"preheat oven to 200°f. in a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy. add the milk, vanilla, cinnamon and nutmeg. beat well and then set aside. lightly spray a large nonstick skillet with cooking spray; heat over medium heat. dip four of the bread slices into the egg mixture, turning to coat and draining excess back in dish. place bread slices in skillet. cook until golden brown, turning once, about 1 to 2 minutes per side. transfer cooked slices to a plate; keep warm in oven . repeat with remaining bread slices, spraying pan as necessary. serve with cinnamon sugar and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"mix all ingredients except for the bread into a bowl and mix to combine. place slices of bread in 2 large glass baking dishes. pour the pumpkin mixture over the slices of bread, flipping the bread to make sure the mixture coats both sides. cover both dishes and refrigerate over night. lastly, cook each slice of bread on a griddle heated to medium high for about 2 minutes on each side. top with your favorite topping and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"prehead oven to 425 degrees f and spray a 15\"x10\" glass baking dish inside with cooking spray. in a shallow dish, combine the egg substitute, milk, oj, vanilla and nutmeg, mixing well. add bread and soak for 5 minutes, turning once. coat both sides of each slice with cornflake crumbs, then place slices in the prepared baking dish. bake for 10 minutes, then turn and bake another 5-8 minutes longer or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"heat a frying pan to medium. whip all ingredients except oil until very well blended. if you're using white bread, dip bread slices in batter, fry with oil on both sides until done. if you're using whole grain bread, soak slices in batter for a few minutes, and then fry with oil on both sides until done. *if you want to bake these:. the oil can be mixed into the batter, and baked on a sprayed pan. bake at 350 degrees, 30 minutes. flip the slices half way through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.","target":"to make sauce, cook onion in butter till tender but not brown. stir in flour, salt and pepper. add milk. cook and stir till thickened and bubbly. cook and stir 1 to 2 minutes more. remove from heat. place half of the sliced potatoes in a greased 2 quart casserole. cover with half of the sauce. repeat layers. bake, covered, in a 350* oven 45 minutes, stirring once. uncover, bake 30 to 45 minutes more or until potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.","target":"coat a dutch oven with cooking spray. saute garlic and onion over medium heat until tender. add flour; cook 1 minute, stirring constatnly. add evaporated milk and next 4 ingredeintes; cook over medium heat, keep stirring until mixture boils. add sliced potateos, gruyere cheese and parmesan cheese in a 13 x 9 x 2 inch bakind dish coated with cooking spray. repeat layers. bake at 350 degrees for 45 minutes or until bubbly and golden. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.","target":"preheat oven to 350. butter a 9x13\" baking dish. peel and slice potatoes. mix the three soups together. do not add any liquid to the soups. place 1\/3 of the potatoes in the baking dish. sprinkle with salt, pepper and garlic powder. top with1\/3 of the soup mixture. repeat 2 more times until the potatoes and soup are used up. dot top of potatoes with butter. cover and bake for 40 minutes. then uncover and continue baking for 20 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"combine all ingredients in a large pot and stir frequently over high heat until mixture boils. reduce heat. simmer 20 minutes. ladle into pint jars. leave 1\/2 inch head space. adjust lids, process in a hot water bath for 20 minutes. be sure to wear gloves when chopping peppers as they will burn fingers. also, have good ventilation when cooking--i have found this to be true when cooking all salsa. i use a food processor for chopping. if you want it hotter use more jalapeños and you can use more or less cumin, as cumin makes it hot, but gives a good flavor."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes. flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet. add the cilantro and the 1\/4 cup water and blend to a coarse puree. rinse the onion under cold water, then shake to remove excess moisture. stir into the salsa and season with salt, usually a generous 1\/4 teaspoon of salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"remove the outer skin from the tomatillos, and boil them until they're soft. combine tomatillos, garlic, onion, salt, sugar, and jalapenos in a food processor or blender. leave the seeds on the jalapenos if you like more kick in the salsa. stir in the cilantro last, and you're ready to go!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"if using fresh tomatillos, boil in salted water to cover until just tender, about 8-10 minutes. drain. for canned ones, just drain them. place the tomatillos, cilantro, and onion in a blender or processor. blend until coarsely pureed. put in a bowl, and add 1\/4 cup water or until it has reached a sauce-like consistency. add salt, and let stand 30 minutes before using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"peel the tomatillo's husk and rinse in water. grill or roast the tomatillos and the peppers until the skins appear burned. do not peel the skins. in a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth. add the cilantro and salt and process for an additional 8 seconds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"to roast tomatillos: place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. to roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened. combine onion, garlic, chipotles, cilantro, and water in a small saucepan. bring to a boil and simmer until the chile softens, about 5 minutes. transfer to a blender. add the remaining ingredients and puree until smooth. store in a container in the fridge 2-3 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"prepare canner, jars and lids. in a saucepan combine tomatillos, onion, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt and hot pepper flakes. bring to boil over medium-high heat, stirring constantly. reduce heat and boil gently, stirring frequently, for 10 minutes. ladle hot salsa into hot jars, leaving 1\/2in headspace. remove air bubbles and put on lids and bands. put jars in canner and process 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"place tomatillos in a nonreactive saucepan with enough water to cover. bring to a boil. simmer until tomatillos soften and begin to burst, about 10 minutes. drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. blend to desired consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"in a wide mixing bowl, stand a small soup bowl (a paper or plastic bowl is perfect) upside down. resting the end of the ear of corn on the small bowl, shave the corn kernels off the ear into the mixing bowl. turn ear and continue shaving until ear is completely denuded of kernels. repeat with remaining ears. in a large skillet, combine the corn kernels and jalapeno peppers. cook and stir for 10 minutes, until the jalapenos are soft. add the tomatillos, green bell peppers, green onions, lime juice, water and coriander to skillet. cover and bring to a boil. reduce heat to low and simmer 5 minutes, stirring once. remove from heat. cool for 10 minutes. stir in the cilantro. allow the mixture to cool in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"toast the chile japones in a hot cast iron frying pan. be careful as the fumes are really strong. peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes). put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. if too thick, add a little of the tomatillo water. pour into a container and add the chopped green onions and chopped cilantro. mix well. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"put the tomatillos in a saucepan with water to cover. bring to a boil, then lower the heat and simmer till dull green, about 10 minute. drain and puree with chiles, onion, cilantro and 1\/4 tsp salt. chill before serving, unless your serving with enchiladas then it should be warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.","target":"preheat broiler. if using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. if using canned tomatillos, drain and measure out 2 cups. broil chiles, garlic, ( i usually include the onion also) and fresh tomatillos ( do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred. peel garlic and pull off tops of chilies. puree all ingredients in a blender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat eggs. add sugar and oil and beat thoroughly. combine dry ingredients and add to egg mixture; beat well. stir in carrots, nuts and raisins. pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans. bake at 350° for about 1 hour (about 40 minutes for the smaller pans). cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.","target":"in a medium sized mixing bowl mix warm milk, yeast, brown sugar, egg, salt and rolled oats. mix in 3 cups flour until well blended. this is a sponge. allow to sit for 30 minutes until bubbly. add the remainig flour, knead 5 minutes. allow to rise until doubled. punch down. shape into a loaf and allow to rise again in a large loaf pan. bake at 350° for 45-50 minutes. the top will be a nice medium brown. melt 1 tsp butter over the top. remove from the pan and allow to cool on the counter. slicing piping hot bread will allow the moisture to escape the loaf through steam, so unless you plan to eat the whole thing right then, be patient and allow your loaf to cool before enjoying."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat eggs. add sugar and oil and beat thoroughly. combine dry ingredients and add to egg mixture; beat well. stir in carrots, nuts and raisins. pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans. bake at 350° for about 1 hour (about 40 minutes for the smaller pans). cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.","target":"combine flour, baking powder, baking soda, and brown sugar in large bowl. stir to mix well. add both 1\/4 cup and 1 tablespoons orange juice, egg whites, and almond extract, stir until moistened. fold in carrots, apricots, and walnuts (if you choose to use walnuts). evenly spread in greased loaf pan. bake at 350 f for about 45 minutes or until toothpick inserted in center comes out clean. during baking, bread might form some opening crevices, allow for some heat ventilation inside bread. cool completely. serve with a spread of peanut butter for some protein."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium non-metal bowl, combine all ingredients except avocado and mix well. cover and refrigerate 2 to 3 hours, stirring occasionally. add avocado and toss gently. drain salad, reserving orange juice dressing. if desired, serve on lettuce-lined plates with reserved dressing.","target":"in saucepan bring water to a boil. whisk in gelatin and pudding mixes. return to boil, stirring constantly. boil 1 minute. remove from heat and cool completely. fold in oranges, pineapple and cool whip. place in a serving bowl and refrigerate at least 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: broil catfish fillets in baking pan 5-8 minutes or until fish flakes easily; refrigerate. flake cooled fish into a large mixing bowl. add eggs, potato, onion, parsley, hot sauce, garlic, salt, pepper, and basil; mix well. shape into 8 patties; coat with cracker crumbs. heat a small amount of oil in a large skillet. cook patties a few at a time, until browned on both sides and heated through. serve with tartar sauce or ketchup.","target":"poach the fish until cooked, about 15 minutes, and dry with kitchen towel. boil the potatoes until soft, 10 to 15 minutes, and drain. flake the fish into a bowl and add the potatoes, spring onion, salt,pepper, and your spice of choice. mash the mixture until it is smooth, and cool in the fridge for 15 minutes. mould into 4 cakes. brush with the egg and coat with breadcrumbs. lightly brush a baking pan with oil, and put the fish cakes onto it. cook at 175c for 20-30 minutes turning half way through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook yams in boiling water to cover 20 minutes or until tender. let cool to touch. peel and mash yams. stir in whole cranberry sauce and cinnamon. spoon into a lightly greased 2-quart casserole. combine flour, sugar and oats. cut in butter until mixture resembles coarse crumbs. spoon over yams. bake at 375°f for 20 minutes. top with marshmallows and bake until golden brown.","target":"preheat oven to 350 degrees. boil egg noodles to a little firmer than al dente and drain. in a casserole dish combine the mushroom soup, milk, and tuna. mix well. pour the cooked noddles into the casserole dish with the soup\/tuna\/milk mixture. sprinkle to with crushed black pepper. pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a skillet, brown the pecans (can also be done in the oven). in a big pot, boil the yams for 12 minutes with water just covering them. after 12 minutes, drain the water and replace with ice cold water to stop the cooking--peel and slice the potatoes. in a big pan melt the brown sugar and butter together until saucy. add the bourbon and optionally flambé. add heavy cream, blend together. add the sliced yams to the pan and mix around with the sauce. add the pecans and mix together while heating for a little bit, but not to cook the yams completely. pour everything into a casserole dish and heat in the oven at 375° for 25 minutes or until potatoes are cooked.","target":"preheat oven to 375 degrees. drain most of the liquid off of the sweet potatoes. mix sweet potatoes, brown sugar and salt by hand in a large bowl. add orange juice, orange rind, four and bourbon to the sweet potato mixture. pour into lightly greased 9 x 13 pan and dot butter on top. cover and bake for 45 minutes in preheated 375 degree oven or until juice has been absorbed and the liquid has been absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400; grease 11x7x1 1\/2\" baking dish. in mixing bowl combine flour, oats, brown sugar and salt. cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish. arrange rhubarb on crumbs. in small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened. remove from heat; stir in vanilla and food coloring. pour on rhubarb; sprinkle with reserved crumbs. bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.","target":"preheat oven to 375°f. mix rhubarb with sugar, flour, and butter and then place into a 9\" pan; set aside. mix together the topping ingredients until crumbly. sprinkle over rhubarb mixture in pan and shake pan to allow the topping to settle down into the filling a bit. bake 40 minutes and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray a 9x9-inch glass baking dish with non-stick cooking spray. in bowl, mix gelatin and 1\/2 cup water, stirring to mix. add boiling water and stir to dissolve gelatin. add sugar and lemon juice. add cranberry sauce and whisk to mix thoroughly. add pineapple, celery and nuts. pour mixture into prepared baking dish, or mold of your choice. chill several hours or overnight, until firmly set. cut into nine squares and serve on bed of lettuce.","target":"in a bowl, dissolve jello in boiling water. break up and stir in cranberry sauce. add pineapple, orange juice, and lemon juice. chill until partially set. stir in nuts. pour into a 11x7 inch dish. chill until firm. cut into squares; serve on a lettuce leaf; top with a dollop of cool whip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: to reserved pineapple juice, add enough cold water to equal 3 cups. pour in a large sauce pan and bring to a boil remove from heat and add gelatin:stir till gelatin is dissolved (2 min.). add cranberry sauce and stir till well blended. pour mixture in a large bowl. refrigerate till slightly thickened (1 and 1\/2 hours). remove from refrigerator. add pineapple, chopped apples and walnuts. pour in a serving bowl and refrigerate 4 hours or till firm.","target":"in a bowl, dissolve jello in boiling water. break up and stir in cranberry sauce. add pineapple, orange juice, and lemon juice. chill until partially set. stir in nuts. pour into a 11x7 inch dish. chill until firm. cut into squares; serve on a lettuce leaf; top with a dollop of cool whip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place beans in a dutch oven,add water 2 inches above beans. bring to a boil. boil 1 minute, cover and remove from heat. let stand 1 hour. drain. bring beans and 4 2\/3 cups water and next 4 ingredients to a boil in the dutch oven. cover, reduce heat and simmer, stirring occasionally for 1 hour and 30 minutes or until tender. add tomato and jalapeno pepper and simmer mixture for 30 more minutes.","target":"place beans in a dutch oven; add water 2 inches above beans. bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain. bring beans, 4 1\/2 cups water, and next 4 ingredients to a boil in a dutch oven. cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender. add tomato and jalapeno pepper, and simmer mixture for 30 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a pan, cover, and marinate for one to three hours. bring to a boil, then lower heat and simmer for 30 minutes. uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. serve with white rice.","target":"mix vinegar, soy sauce, pepper, garlic, and chili peppers. marinade chicken in vinegar mixture for 2 to 3 hours. bbq or grill chicken until it is almost cooked through. while you are grilling the chicken, remove the minced garlic from the marinade and saute it in the olive oil. add the chicken to the garlic. add the rest of the marinade to the chicken and garlic. boil until chicken is cooked through and the marinade is reduced to 1\/2."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: using an electric mixer, beat the eggs until light then add the sugar. place in a saucepan with the butter and grated rind of 2 lemons. add the juice from the 6 lemons to the egg mixture. cook over a low heat until thick. keeps in the fridge for a few weeks.","target":"spray fish with oil. heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked. meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains. combine butter, zest and half the juice in a small bowl. combine parsley, tomato, onion, capers and remaining juice in a medium bowl. spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad. parsley salad - combine parsley, tomatoes and onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: marinate chicken, garlic, oil and black pepper for 30 minutes. combine bread crumbs and cayenne pepper. coat chicken pieces. place on jelly roll pan sprayed with non-stick spray. bake in 475º oven for 15 minutes or until chicken is thoroughly cooked. serve with bbq sauce or your favorite dipping sauce.","target":"preheat oven to 400°f. spray baking sheet with cooking spray; set aside. combine mustard and preserves in small bowl; set aside. cut chicken into 1-inch chunks; spray evenly with cooking spray, then coat with cracker crumbs. place, in single layer, on prepared baking sheet; spray evenly with cooking spray. bake 15 to 20 minutes, or until chicken is no longer pink inside and juices run clear, turning over after 10 minutes. serve as dippers with the mustard sauce. kid friendly variation: substitute gulden's® honey mustard for the spicy mustard."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 350 degrees c. to prepare crisp, place oats, flour, cinnamon, sugar, and butter in mixing bowl. mix (i like using my hands) together until crumbly. peel, core, and slice apples. place slices in sqaure baking pan. i like to add a bit more cinnamon to the apples (1\/2 tsp). spread crumble over apples evenly and press down gently but firmly. bake in oven until apples are tender. approximately 45 minutes. serve topped with ice cream, whipped cream, or cereal cream.","target":"combine first four ingrediants and an egg. mix with fork until crumbly. put apples in a greased 8\" dish and top with mixture. sprinkle with cinnamon and nutmug and dot with butter. bake at 350* for 35- 40 minutes. serve wamrm with milk or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 350 degrees c. to prepare crisp, place oats, flour, cinnamon, sugar, and butter in mixing bowl. mix (i like using my hands) together until crumbly. peel, core, and slice apples. place slices in sqaure baking pan. i like to add a bit more cinnamon to the apples (1\/2 tsp). spread crumble over apples evenly and press down gently but firmly. bake in oven until apples are tender. approximately 45 minutes. serve topped with ice cream, whipped cream, or cereal cream.","target":"preheat oven to 350. peel and slice apples. toss with lemon juice to prevent browning. place in lightly greased 9x9 pan. mix remaining ingredients, except butter, in a medium bowl. add butter. mix just until dry ingredients are moistened. sprinkle over the apples. bake at 350 for 30-40 minutes, or until apples are soft and topping is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 350 degrees c. to prepare crisp, place oats, flour, cinnamon, sugar, and butter in mixing bowl. mix (i like using my hands) together until crumbly. peel, core, and slice apples. place slices in sqaure baking pan. i like to add a bit more cinnamon to the apples (1\/2 tsp). spread crumble over apples evenly and press down gently but firmly. bake in oven until apples are tender. approximately 45 minutes. serve topped with ice cream, whipped cream, or cereal cream.","target":"peel, core and chop apples. toss in a bowl with lemon juice to prevent darkening. in another bowl, combine brown sugar, cinnamon and nutmeg. stir into apples and set aside. in another bowl, combine flour, sugar and oats. cut butter in pieces and cut into flour mixture until it looks like crumbs. stir in nuts. butter a 10 x 7 baking dish. spread apples evening in dish and then sprinkle with crumb mixture. bake at 375 for 30-45 minutes or until apples are tender and topping is lightly brown. serve warm with vanilla bean ice cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. place 4 pieces of banana on each of 4 bread slices; mash banana on bread. top with remaining 4 bread slices. whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. working in batches, dip bread in egg mixture; let soak 45 seconds on each side. spray large nonstick skillet with vegetable oil spray. heat over medium heat. working in batches, add french toast to skillet and cook until golden, about 2 minutes per side. transfer to baking sheet; bake 8 minutes put on plates. dust with powdered sugar. garnish with strawberries. serve with maple syrup, if desired.","target":"preheat oven to 500°f line a baking sheet with foil; lightly coat foil with nonstick cooking spray. in a shallow bowl, combine eggs, milk, vanilla, and cinnamon. beat with a wire whisk or rotary beater until well mixed. set aside. using a knife, cut a pocket in each bread slice, cutting horizontally from the top crust almost to, but not through, the bottom crust. fill bread pockets with banana. dip bread slices into egg mixture, coating both sides of each slice. place on the prepared baking sheet. bake for 10 to 12 minutes or until golden, turning once. if desired, sprinkle with powdered sugar or serve with syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy!","target":"pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes until tender, drain and cool. peel potatoes and cut into 1\/4-inch thick slices. in a large bowl, stir all remaining ingredients and mix well. add warm potatoes and toss gently. cover and refrigerate several hours for the flavors to blend.","target":"peel warm potatoes; cut into cubes. place the cubed potatoes into a large bowl; pour french dressing over them and toss; cover and refrigerate for at least 4 hours. after the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss. in a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper. pour dressing over salad; toss; stir in egg whites. cover salad and refrigerate at least 4 hours or overnight. before serving, if desired, sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes until tender, drain and cool. peel potatoes and cut into 1\/4-inch thick slices. in a large bowl, stir all remaining ingredients and mix well. add warm potatoes and toss gently. cover and refrigerate several hours for the flavors to blend.","target":"boil water and add potatoes and eggs while the water is cold. mix yogurt, mayonnaise, mustard, salt and pepper. chop celery and green peppers finely. peel eggs under cold water and mash. salt and pepper to taste. blend all the ingredients together and chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a blender, place 2 cups of raspberries, maple syrup and lemon juice; cover and blend on high until smooth. in a small saucepan, stir together cornstarch, salt, and pepper. gradually stir in raspberry mixture until smooth. stirring constantly, bring to boil over medium heat and boil for 1 minute. arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish. spoon sauce over chicken. bake at 400°f for 25 to 35 minutes or until chicken is tender.","target":"in a nonstick skillet with cooking spray, lightly brown chicken breasts on both sides. transfer breasts to a shallow baking dish. in saucepan mix together cranberry sauce, chili sauce, brown sugar and fresh lemon juice. cook over medium heat till cranberry sauce is melted and mixture is smooth. spoon cranberry mixture over the chicken breasts. bake at 350 uncovered for 45 minutes, or until fork can be inserted with ease."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot.","target":"toss peaches with bourbon in shallow ovenproof 1-1\/2-quart casserole or 11×7-inch glass baking dish. press down into even layer. combine sour cream, cinnamon and nutmeg in small bowl; mix well. spoon mixture evenly over peaches. (may be covered and refrigerated up to 2 hours before cooking time). preheat broiler. sprinkle brown sugar evenly over sour cream mixture to cover. broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (watch closely after 3 minutes so that sugar does not burn). spoon immediately over angel food cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot.","target":"combine all ingredients in a blender until smooth. add more splenda to taste, if desired. drink and enjoy! note: i wonder how adding something like peach schnapps to this would taste? hrm. also if you want, you can add the topping last and just swirl it in your drink for some nice effect (i think, haven't tried it). i think the topping would have to be near room temperature to swirl correctly though. or maybe even whipped cream?. another note: try adding 1\/2 cup of cottage cheese to increase the protein!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot.","target":"peel and chunk the peaches. (i put mine in boiling water briefly to make removing the skins easier.). in a blender, blend 1 1\/2 cups of peaches with 3\/4 cup of the cold water, both tablespoons of honey, the juice of that 1\/2 lemon, and 1\/2 cup of the yogurt. blend it well and put it in a pitcher or bowl. now add to the blender another 1 1\/2 cup of the peaches, the cinnamon, nutmeg, and vanilla, and the remaining 1\/2 cup yogurt. blend well. add to the first mix already in the pitcher or bowl. add the remaining 1 cup of peach chunks to the bowl or pitcher along with the splenda. blend with a spoon. cover and refrigerate several hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot.","target":"arrange peaches in pastry shell. combine granulated sugar, flour, cinnamon, salt and sour cream; beat until smooth and pour over peaches. bake in 425 f oven for 15 minutes; reduce heat to 350f and bake for about 35 minutes longer or until crust is well browned, fruit is tender and the filling has set. sprinkle brown sugar over top and slip under the broiler until melted. cool to slightly warm before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot.","target":"to soak oatmeal, put oats and lemon juice in a 1 quart glass mason jar, fill with water, stir, and soak 12-24 hours. rinse oats, add to 2 quart saucepan. add milk and heat til boiling at medium high heat, stirring occasionally. reduce heat and simmer until oatmeal reaches desired consistency, about 10 minutes. add yogurt, peaches, vanilla, and brown sugar. stir and serve. leftovers can be refrigerated and reheated the next morning for an even faster breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut chicken into 1 inch strips, or\"fingers\" about 3 inches in length. mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides. allow chicken to marinate in this for at least 20 minutes. coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate. heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side. add more margarine to the skillet if necessary. drain fingers on paper toweling. serve hot with tabasco sauce, if desired.","target":"cut chicken into 1\/2 inch strips. place chicken strips in a large zip-top bag. mix together the beaten egg, buttermilk, and garlic powder; pour over the chicken stips in the bag; seal and refrigerate for 4 hours. in another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well. drain chicken and discard the buttermilk mixture. place chicken strips in the bag with the flour mixture; seal bag and shake to coat in an electric skillet, heat oil to 375 degrees. fry chicken strips in batches for 4-5 minutes or until golden brown. drain on paper towel lined plates."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1\/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve.","target":"preheat oven to 400 degrees. peel and slice eggplant into 1\/2 slices. spray both sides with cooking spray and place on a sprayed baking sheet. sprinkle with half of the salt and garlic powder. bake 20 minutes, turning the eggplant halfway through cooking time. in a sauce pan, saute minced garlic in cooking spray until lightly browned. add tomato sauce, italian seasoning, oregano, and bouillon granules. reduce heat under pan to very low and cover. remove eggplant from baking sheet. in a small baking dish, spread a thin layer of sauce. add one layer of eggplant, another of sauce and so on until all eggplant is used. finish with a layer of sauce. top with cheeses and bake until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cover cookie sheets with parchment paper or aluminum foil, shiny side up. soften almond paste with your hands or a food processor. in large mixing bowl, blend almond paste and sugar. separate eggs and add whites to mixture. mix in confectioner's sugar, flour and salt. stir well. force dough through a cookie press or drop by teaspoonfulls onto cookie sheets. cover and let stand for 30 minutes. preheat oven to 300 deg.f. sprinkle cookies with almonds and bake for 25 minutes. remove parchment or foil from cookie sheets and let cool. peel off macaroons.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place almond paste, sugar and lemon juice in a mixing bowl; add 4 unbeaten egg whites and mix to form a soft dough. add the remaining egg white only if necessary for consistency. using a teaspoon, drop the dough onto a buttered cookie sheet; bake in a preheated 375 degree oven for 15-20 minutes, or until lightly browned.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg whites until foamy in a mixing bowl. gradually beat in sugar and almond extract until stiff, shiny peaks form. combine almonds and potato starch and stir into egg white and sugar mixture. grease baking sheet and lightly dust it with potato starch. form small mounds two-inches apart on baking sheet by piping through large star tip or drop by tablespoons. bake at 350 degrees 18 to 20 minutes, until firm and lightly browned. cool on racks. store in an airtight container.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees. line cookie sheet with parchment. with an electric mixer, beat almond paste with sugar until only tiny pieces of the almond paste remain. add egg whites, and beat on high speed unti smooth. mix in sesame seeds. drop by rounded teaspoonfuls onto prepared cookie sheet, 2 inches apart. bake 14 minutes or until puffed, pale gold, and the edges begin to brown. transfer the paper and macaroons to cooling rack, and let cool completely. peel off carefully when cooled.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 325°f line 2 baking sheets with parchment paper. place almond paste and sugar in food processor or mixing bowl. mix or process until thoroughly combined. add egg whites and mix until smooth dough forms. drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. cool completely on baking sheets. peel macaroons from paper when completely cool and store in an airtight container.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop almond paste into small pieces, add confectioner's sugar and mix with your fingers until well blended. add egg whites, one at a time, blending well with each addition. add pinch of salt and vanilla and mix well. line a baking sheet with parchment paper and drop dough by teaspoonful onto the paper;sprinkle each cookie with a little granulated sugar. cook in a preheated 300 degree oven for 20 minutes. remove cookies from oven and place parchment paper on a damp towel until cookies can be \"unstuck\". cool on a rack until completely cool.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 300°f. grease a baking sheet, line with waxed paper and grease again. beat egg whites until they form soft peaks. gradually add the icing sugar, beating until the mixture forms stiff peaks. mix together the almonds and cinnamon. gently fold into the egg mixture. spoon mixture into a decorating bag fitted with a large, round icing tube. pipe small amounts onto the prepared baking sheet. bake for 20 to 25 minutes or until dry. cool. store in airtight container to mellow for about 1 week before serving.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325. line 2 cookie sheest with parchment paper or foil. in large bowlbeat egg whites and vanilla until firm, but not dry. in seperate bowl beat almond paste, sugar,and coconut until the texture of crumbs. gently fold mixtures together. drop tablespoons of dough 1 insh appart onto cookie sheets (snall cookie scoop works well). bake for 18 minutes, or untul lightly browned on the bottom, and firm to the touch. cool cookies on wire racke. leave plain or melt and drizzle with melted chocolate.","target":"preheat oven to 325°fs. in a deep bowl, beat egg whites on low speed of an electric mixer until frothy. beat on high speed until stiff. gradually beat in sugar and then almond extract. fold in wheat germ. drop mixture by 1\/2 teaspoonful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. put the cookies in the oven and immediately reduce the temperature to 200 degrees. bake 1 hour. turn off heat, and leave cookies in oven to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place pork tenderloin in large ziploc bag. peel and lightly crush garlic. add garlic and ginger to bag. whisk together soy sauce, olive oil and brown sugar in medium mixing bowl. pour over pork tenderloin. marinate in ziploc bag in fridge for up to 3 days. (3 days= the most tender pork you've ever had) remove from bag and discard marinade. grill on bbq or broil in oven until medium (about 15 minutes). very dark and tasty with a light pink centre. great over rice or with baked potatoes and grilled asparagus.","target":"prepare the marinade by mixing the soy, worcestershire, cilantro, ginger, and brown sugar in a medium bowl. stir until the sugar is dissolved. place tenderloins into a ziplock bag and pour in marinade. let it sit for 2 or more hours. grill on medium heat turning occasionally. using a meat thermometer to make sure the center is cooked to 140 degrees. this should take approximately 15 to 18 minutes. remove from grill and let rest for 5 minutes before carving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven and grease the muffin pans. thoroughly blend all the wet ingredients together, adding the rhubarb last. fold in the previously combined dry ingredients to the wet mixture. the desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed. place the mixture in the muffin pans, sprinkle with cinnamon sugar. bake for 200 degree c for 25 minutes.","target":"muffins: preheat oven to 350°f blend sour cream, applesauce and egg white; set aside. in a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt. combine flour mix with sour cream mix, just until moistened. fill 12 muffin cups 2\/3 of the way with batter. topping:. combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) remember to do the toothpick test!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil and grate in the garlic and cumin- fry for a minute or so, being careful not to burn them. add the tomatoes and lemon juice and seasoning. simmer for 5- 10 minutes. put in the blender with the coriander and blitz. you can serve it warm or cold.","target":"roughly chop chillies. take out the seeds before chopping if you like a mild chilli sauce. place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute. then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer. simmer for approximately 30 minutes or until the chillies and sultanas are very soft. let cool. then in a clean blender blend the chilli sauce until smooth and creamy. you should end up with approximately 1.5 litres of chilli sauce. bottle into sterilised jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil and grate in the garlic and cumin- fry for a minute or so, being careful not to burn them. add the tomatoes and lemon juice and seasoning. simmer for 5- 10 minutes. put in the blender with the coriander and blitz. you can serve it warm or cold.","target":"remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible). or alternately, you may place in a small spice mill set on pulse. combine ground garlic\/chilli mixture with fish sauce, rice vinegar, water and sugar in a small saucepan, and whisk together. set heat on medium, and bring to a boil. reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes. allow to cool, and store in a sealed container in the refrigerator until used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil and grate in the garlic and cumin- fry for a minute or so, being careful not to burn them. add the tomatoes and lemon juice and seasoning. simmer for 5- 10 minutes. put in the blender with the coriander and blitz. you can serve it warm or cold.","target":"place all ingredients into large pot. bring to the boil, stirring. boil on medium heat 45 minutes. if desired, run a hand blender\/ stick mixer through to smooth out texture. simmer til desired consistency - usually not very thick. allow to stand for 10 mins, then pour into warm, sterilised bottles and seal immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large saucepan, mix the tomato sauce, cranberry-orange sauce, brown sugar, vinegar, worcestershire sauce, chili powder, and cilantro. cover and bring to a boil, then reduce heat and simmer, uncovered for 20 to 30 minutes, stir occasionally until the sauce is slightly thickened. divide chicken into thirds and place into three 13x9x2-baking pans. bake uncovered for 30 minutes. brush sauce over chicken; reserve some to baste with later. continue to bake an additional 15 to 20 minutes. brush with reserved sauce during the last 10 minutes of cooking. good reheated or cold if not served immediately.","target":"combine flour, salt, and pepper. dip chicken in egg mixture and shake in flour mixture to coat. deep fry chicken in batches at 375°f in a deep fryer (or use a wok) until completely cooked. meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. blend well over medium heat for a few minutes. stir in brown sugar, orange zest, ginger garlic, and onion. bring to a boil. combine 3 tablespoons of cornstarch with 1\/4 cup of water and mix thoroughly. slowly stir cornstarch mixture into sauce until it thickens. pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large saucepan, mix the tomato sauce, cranberry-orange sauce, brown sugar, vinegar, worcestershire sauce, chili powder, and cilantro. cover and bring to a boil, then reduce heat and simmer, uncovered for 20 to 30 minutes, stir occasionally until the sauce is slightly thickened. divide chicken into thirds and place into three 13x9x2-baking pans. bake uncovered for 30 minutes. brush sauce over chicken; reserve some to baste with later. continue to bake an additional 15 to 20 minutes. brush with reserved sauce during the last 10 minutes of cooking. good reheated or cold if not served immediately.","target":"combine flour, cornstarch, salt, and pepper. dip chicken into beaten egg and toss in flour mixture to coat. deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok using about 1 inch oil) until completely cooked. meanwhile, in a large saucepan combine 1 cups water, orange juice, lemon juice, rice vinegar and soy sauce. blend well over medium heat for a few minutes. stir in brown sugar, orange zest, ginger garlic, and onion. bring to a boil. combine 3 tablespoons of cornstarch with 1\/4 cup of water and mix thoroughly. slowly stir cornstarch mixture into sauce until it thickens. pour sauce over cooked chicken and garnish with green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together all the filling ingredients. layer the bottom of a 9x13 inch baking dish with 1\/3 of the tortilla strips. top with 1\/3 chicken filling and 1\/3 cheddar cheese. repeat layering with remaining ingredients. then for the topping: pour can of enchilada sauce over all and sprinkle with grated monterey jack cheese. bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is). enjoy!","target":"grease a 9x13 pan with shortening or spray. in saucepan, add chicken, soup, water, taco seasoning, and black beans. heat slowly and stir until heated through and bubbly. cut tortillas into quarters. cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture. piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan. spread half of the remaining chicken mixture on top of the tortillas. spread 1 cup of the shredded cheese on top of the chicken mixture. repeat layers. bake at 350 degrees f for 30 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat pot on burner at medium heat. add 3 tbsp oil. add chopped onion, carrot, celery, and garlic. allow them to cook for about 10 minutes. (may choose to cook longer to caramelize the sugars). add the ham, and enough water to just cover the ham. add bay leaf. bring liquid to a boil. reduce heat to low, and allow it to simmer for about 2 to 3 hours (depending on the size of your ham, whether or not it went in frozen or room temperature will affect cooking time). i turn my ham half way through cooking. for best results, allow the ham to cool in the broth.","target":"with the fat side down, score the top of ham with four strokes across and then turn 1\/2 turn and score again with four more. place ham in a baking dish (that has a cover) and smother with the mustard. next pat the brown sugar over the mustard until covered. then pour the maple syrup over the brown sugar and mustard until covered. pour 1 cup apple juice into bottom of pan and cover. bake at 350 degrees f for about 1 1\/2 hours. serve with scalloped potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add the pasta to 2 quarts of salted boiling water, stir, and cook until done (about 10 minutes). thaw the shrimp under cold water and drain. while the pasta is cooking, put the olive oil in a frying pan, and then add the onion. when the onion is nearly transparent, add tomato sauce, vinegar, bourbon, and basil. keep simmering on low heat until the pasta is nearly done. add the the shrimp and tomato, stir and then add the drained cooked pasta. stir, and cook over low heat for another minute, and pour into a shallow bowl.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: have pasta ready. in lg skillet, heat butter; add shrimp and garlic. saute 4 minutes, remove shrimp from skillet. add half and half. bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently. add shrimp, basil, cheese, pepper and pepper flakes. pour sauce into a bowl; add pasta and toss well.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix cornstarch with broth in a small bowl, stir until combined, and set aside. heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. saute onion and garlic until onion is translucent and begins to brown. do not let garlic brown. add shrimp, parsley, lemon juice, and cayenne pepper. stir and toss until shrimp is cooked through and turns pink, about 5 minutes. stir broth mixture again, and add to pan. stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. add cooked fettuccine, balsamic vinegar and parmesan cheese. toss to combine, and serve immediately with additional parmesan cheese on the side.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in large skillet over medium high heat. stir in the garlic, parsley, chives, brandy, cloves, and nutmeg. when butter is hot and bubbly, add shrimp, mushrooms, tomatoes, and pepper. saute until shrimp are just cooked through (about 5 min.). transfer shrimp and vegetables to a platter using slotted spoon. set aside. add flour to skillet and stir constantly until well blended, scraping up any bits clinging to the bottom. stir in vermouth to deglaze. reduce heat and simmer until sauce thickens, about 2-3 min. put shrimp and vegetables back into skillet. stir to coat with sauce. simmer until heated through. serve over linguine (or rice).","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice shrimp in half lengthwise. prepare the penne pasta as per package directions. mix together the mayonnaise, broth, lemon rind and lemon juice. heat the seasame oil in a non-stick skillet or wok. stir-fry the ginger and garlic in the hot oil over medium high heat for 1 to 2 minutes. add shrimp and asparagus; stir-fry 3 minutes or until shrimp turns pink. do not overcook as the shrimp will become tough. add mayonnaise mixture and cooked pasta; cook, stirring frequently until heated through. sprinkle with lemon pepper and serve. the cooking time includes the time to prepare the pasta.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook linguine according to package directions; keep warm. peel and devein shrimp; set aside. melt butter in a large electric skillet set on medium temperature. add onions and garlic to skillet; saute until tender. stir in cajun or creole seasoning; cook, stirring constantly for 1 minute. stir in shrimp and saute until barely pink. add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often. stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated. stir in parsley; serve immediately.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel shirmp, if not already peeled, and devein if desired. melt butter in a large skillet over medium heat and stir in the dressing mixes. add the shrimp and cook stirring constantly for 3-5 min, or until the shrimp turn pink. serve over your favorite pasta.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil water and cook pasta. use cooked frozen shrimp, dethaw and remove tails. melt light butter in skillet and add minced garlic. cook mushrooms and spinach. then add shrimp and garlic pepper. heat shrimp through. add most of milk, except save a few tablespoons mix cornstarch remaining milk. stir into shrimp and milk in skillet. let thicken. drain pasta after cooked. add shrimp mixture to pasta and add parsley. mix.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: .place cooked pasta in a large bowl. stir together soy sauce, vinegar, and sesame oil. drizzle over pasta. add green onions, water chestnuts, and cilantro to pasta; toss. sauté ginger and garlic in hot oil 1-2 minutes, do not let it turn brown. add shrimp, lime juice, and pepper. cook and stir 3-5 minutes, just until shrimp turn pink. add to pasta; toss well. to serve, top with peanuts.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add olive oil in sauté pan. sautee onions and garlic. turn heat up to high and add shrimp. stir fry till pinky orange. do not overcook! add flour to shrimp, stir, then add tomatoes and bring to boil. then add milk while stirring constantly until it comes to a near boil. just before serving add 1 cup of cream and bring to a near boil. then add 1\/2 cup chopped cilantro. (more or less to taste). salt and pepper to taste.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook and stir shrimp in 1\/2 cup of the dressing in large skillet on medium-high heat 2 minute. add mushrooms, onions, artichokes and parsley. continue cooking until shrimp turn pink and vegetables are tender, stirring frequently. toss with hot cooked linguine and remaining 1\/4 cup dressing in large serving bowl. sprinkle with cheese.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta according to directions on box. during the last two (2) minutes of cook time add shrimp and peas to pasta. drain and rinse with cold water. set aside. in small bowl combine yogurt, mayo, lemon juice, old bay, and garlic powder. set aside. pour pasta into a serving bowl, add vegetables and dressing and chill for at least an hour. salt and pepper to taste and serve.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. cook pasta. 2. in large pan, spray with cooking spray and add butter and garlic and saute two minutes. 3. in a small bowl take 1\/4 cup of milk and mix in flour. add remaining milk to pan. add flour\/milk mix to pan and stir well. bring to a boil. 4. add defrosted shrimp, tomatoes, basil, pepper and pepper flakes - simmer until slightly thickened and shrimp is heated through. 7 place pasta in large bowl, pour shrimp sauce over pasta, and toss well.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare pasta according to package directions. drain and set aside. in skillet, heat olive oil and butter. add shrimp, roasted red pepper, and garlic. cook and stir until shrimp are just opaque. to the skillet, add cooked pasta, parsley, parmesan cheese, dill weed, salt, and pepper. toss everything to mix. allow everything to get hot, then serve.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta until al dente. drain and rinse under cold water. drain. in large bowl, whisk together mayo, dressing, lemon juice, garlic and anchovy paste. add pasta, shrimp, celery, scallions, salt and pepper. toss gently and serve garnished with parsley.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.","target":"preheat oven to 350 degrees. boil egg noodles to a little firmer than al dente and drain. in a casserole dish combine the mushroom soup, milk, and tuna. mix well. pour the cooked noddles into the casserole dish with the soup\/tuna\/milk mixture. sprinkle to with crushed black pepper. pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat oven to 350°f. lightly spray a baking sheet with vegetable oil spray and set aside. sprinkle crumbs onto an ungreased baking sheet and allow to bake 5-7 minutes or until lightly browned. combine bread crumbs, black pepper and parsley in a shallow pan and set aside. raise oven temperature to 400°f. combine mayonnaise, water and hot pepper sauce in shallow bowl, mixing well. dip fish in mayonnaise mixture and then dredge in bread crumbs. place fish on greased baking sheet and bake in oven 17-18 or until fish flakes easily. serve with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat oven to 450 degrees f. rinse and pat dry fish. set aside. in a medium bowl add milk. in a another bowl, combine parmesan cheese, breadcrumbs and paprika. dip fish into milk, then dredge fish into breadcrumb mixture, coat fish evenly. arrange fish on a baking sheet or shallow pan. discard any extra milk and breadcrumb mixture. bake about 5 minutes or until fish flakes easily with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat the oven to 350 degrees f. pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish. in a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. pour mixture over fish, coating both sides. bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork. transfer fillets to a serving dish, correct seasoning, adding more salt if necessary, and drizzle with lemon juice. garnish with mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat the oven to 350 degrees f. pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish. in a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. pour mixture over fish, coating both sides. bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork. transfer fillets to a serving dish, correct seasoning, adding more salt if necessary, and drizzle with lemon juice. garnish with mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: snap off the ends of the asparagus.arrange in a 10*15 baking pan with sides.drizzle with olive oil. broil 5 to 6 inches from heat for 4 minutes. sprinkle with sugar,salt and pepper. i have found that using other veggies will work.i have added cherry tomatos, small onions and red or yellow veggies.","target":"preheat oven to 375°f. cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear). lie the dough flat and brush melted better on it. place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up. place 'asparagus roll-up' on a cookie sheet (i line the sheet w\/foil for easy clean-up). repeat w\/remaining asparagus. brush roll-ups w\/melted butter. sprinkle the roll-ups w\/parmesan cheese. bake in a 375°f oven for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: snap off the ends of the asparagus.arrange in a 10*15 baking pan with sides.drizzle with olive oil. broil 5 to 6 inches from heat for 4 minutes. sprinkle with sugar,salt and pepper. i have found that using other veggies will work.i have added cherry tomatos, small onions and red or yellow veggies.","target":"heat the butter in a large saucepan and fry the onion for two minutes. add the asparagus and cook for a further three minutes. add the risotto rice and stir continuously for two minutes. add the wine and stir until it has been absorbed. then add a ladle of stock and stir until almost absorbed. keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes). season with salt and pepper and stir in a little more butter if you want a creamier texture. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve 1 tsp salt in water in a deep large bowl and add lemon juice. peel outer leaves generously and cut off tips of artichokes. carve out the centre of artichokes with the help of a spoon. place them in water, making sure water covers completely. saute onions until soft in hot oil. stir in parsley and rice, and add ground beef to onions. cook for 5 min, stirring occasionally. add tomatoes, cook until liquid evaporates nearly completely, stirring occasionally. add salt and pepper, and mix thoroughly. remove meat mixture from frying pan into a bowl. remove artichokes from bowl and drain for 1 minute. stuff artichokes with meat mixture and place them in a pressure cooker in one layer. add 2 cups of warm water and cook for about 10 minutes.","target":"preheat the oven to 350 degrees f. combine all the ingredients except for the artichoke bottoms and the beef broth. divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each. in a well greased baking pan, place the filled artichokes, filled side up, in one layer. pour the broth over the whole thing. bake, lightly covered with foil, for 1 1\/2 hours. uncover and bake another 10-15 minutes, until browned. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your broiler. line a cookie sheet with aluminum foil. combine the peppers, olives, cheese and olive oil in a bowl. mix well. place the artichoke bottoms on the prepared cookie sheet. mound 1 1\/2 teaspoons of stuffing on top of each artichoke. broil for about 7 minutes, or until the tops are golden. enjoy!","target":"preheat the oven to 350 degrees f. combine all the ingredients except for the artichoke bottoms and the beef broth. divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each. in a well greased baking pan, place the filled artichokes, filled side up, in one layer. pour the broth over the whole thing. bake, lightly covered with foil, for 1 1\/2 hours. uncover and bake another 10-15 minutes, until browned. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place zucchini, potato, green pepper, celery, leek, bread crumbs, cheese, eggs and dill weed in a large bowl and mix to combine. season to taste with black pepper. spoon mixture into a lightly greased baking dish and bake at 400ºf, 200ºc for 45- 50 minutes or until firm.","target":"in large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes. add mushrooms and cook another 3 minutes until softened; add barley and cook another minute. add chicken and beef stock, bay leaves and pepper;bring to a boil. lower heat to medium low; cover and simmer for 1 hour. add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. discard bay leaf; add parsley. ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: tear the bread into chunks approximately 1 inch square. toss them in a bowl with the melted butter, walnuts, and chocolate chunks. spread the mixture in a buttered 9 x 13 x 2 baking dish. beat the eggs slightly. beat in the sugar, cocoa, salt, chocolate milk, and vanilla. pour this mixture over the bread. let it stand for at least 1\/2 hour. with a broad spatula, occasionally push the bread down into the liquid as it soaks. preheat the oven to 350. bake for 30 to 40 minutes until the pudding is puffed and just set. rush it to the table and serve with vanilla ice cream or whipped cream.","target":"mix together 2\/3 cup sugar, 2 tbsp cocoa. into a greased 1-1\/2 qt ovenproof dish - break up enough bread to fill it 2\/3 full. pour sugar and cocoa mixture over the bread. toss lightly to coat the bread. beat together eggs, vanilla and milk. pour this over the bread and it should just cover the pieces. bake in a preheated oven at 350 for 45 minutes. (optional)sprinkle chips on top at end of baking and let melt. serve with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400º. combine first 8 ingredients in a large bowl. stir in carrot. combine milk and next 7 ingredients into another bowl and stir well. add to flour mixture, stirring just until moist. spoon batter into 18 muffin cups coated with cooking spray. bake at 400º for 20 minutes or until done. remove from pans immediately, and cool on a wire rack.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour,sugar and cinnamon together and stir well. mix in cooking oil and eggs; stir in sweet potatoes, raisins, vanilla and nuts. line muffin tin with paper liners. fill about 1\/2 full. bake at 350 degrees for 30 min. the muffin mixture will keep in refrig for 3 days.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together flour, baking powder, baking soda and salt. in lg mixing bowl, beat butter and brown sugar until creamy. add eggs, one at a time, beating well after each addition. add 1\/3 of the flour mix and all of the buttermilk. add another 1\/3 of the flour and all of the amaretto. beat well. add remaining flour; beat until smooth. stir in almonds. lightly spray muffin cups; fill 2\/3 full with batter. bake at 375* for 15-20 minutes, or until muffins test done. cool. frosting: in small mixing bowl, beat sugar and butter. add cream and amaretto; beat until smooth. add more cream if needed to reach spreading consistency. spread on cooled muffins.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes; cut into chunks. in pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot. mash to make 5 cups. mash in 2 tablespoons of butter, let cool for 5 minutes. meanwhile, in skillet, melt remaining butter over medium heat; cook mushrooms, onions and garlic, stirring often, until no more liquid remains, 6 to 8 minutes. add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth. spoon into 12 greased muffin cups. bake in centre of 375f degree oven until golden, about 40 minutes. let stand in pan on rack for 5 minutes; serve hot.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat sweet potato, eggs, milk, honey and butter together. in a bowl, stir together flour, baking powder, salt, cinnamon and ginger. stir this into the batter until it is just combined. divide batter among 12 well-buttered muffin tins, filling 2\/3s full. put a pecan half on top of each muffin. bake for 20 minutes or until a tester comes out with a few moist crumbs attached.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. lightly spray the insides of 16 paper baking cups with vegetable cooking spray and insert into muffin pans. set aside. in a large mixing bowl, combine the sweet potatoes with the sugars, margarine and sour cream; beat until blended. add egg substitute and evaporated milk. mix well. combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl. add to potato mixture and mix until smooth. fold in raisins. fill muffin cups almost to the top and bake 25 to 30 minutes, or until tops are rounded and muffins pull away from the sides of the cups. unmold the muffins and cool on a rack for a few minutes before serving. note: two medium sweet potatoes equal about 2 cups cooked and mashed potato.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f and grease a muffin pan. combine 1 3\/4 cups flour, baking soda, cinnamon and salt in a large bowl. in another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended. make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened. dredge pecans and dates in 1\/4 cup flour; fold into muffin mixture. fill muffin tins to 3\/4 full and bake for 27-30 minutes. remove from pans immediately and cool on wire racks. (alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy. combine the flour, baking powder, salt and cinnamon. add dry ingredients to sweet potato mixture. just mix until combined. fill 12 well-greased muffin cups 2\/3 full. put a pecan half on top of each muffin. bake at 400 degrees for 20 minutes.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix dry ingredients. in separate bowl, beat eggs well; then add milk, potato, half of the cheese and shortening. blend and add to dry mixture. spoon into greased or paper lined muffin tins. 6 large muffins or 12 small. sprinkle half the remaining cheese on the muffins. bake at 400 for 25 minutes or until done. (in large muffin tins this may be longer. they are done when firm to the touch and when the knife comes clean). when almost done baking sprinkle rest of cheese on top. enjoy!","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. line or grease 12 muffin cups. combine sugar, egg and oil. in another bowl, combine dry ingredients and the sweet potato. make a well in the center and blend in the egg mixture. add the raisins and walnuts. spoon batter into tins. bake for 25-30 minutes or until done.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a skillet, cook the beef over medium heat until no longer pink; drain. add water and taco seasoning; simmer, uncovered for 15 minutes. cool. in a mixing bowl, cream butter and sugar. beat in egg. combine dry ingredients; add to the creamed mixture alternately with buttermilk. fold in meat mixture. fill greased muffin cups two-thirds full. bake at 350°f for 12 to 15 minutes or until golden brown. carefully remove muffins to a greased 13x9-inch baking dish. top each with salsa and cheese. bake 5 minutes longer or until the cheese is melted. makes 16 muffins.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. line 18 muffin tins and spray lightly with cooking spray. separate 1 tbsp of oat bran for use in next step. combine dry ingredients in a large mixing bowl. whisk dry ingredients together being careful to eliminate any lumps of brown sugar. push dry ingredients to the sides of the bowl to create a well in the center. mix wet ingredients together and pour into well. mix dry and wet ingredients just until moist. fold in the mix-ins of fruit and nut(s). spoon muffin batter evenly into the tins. sprinkle each muffin with remaining 2 tbsp of oat bran bake muffins for 18-20 minutes remove from tins to cooling rack immediately. ***you may substitute any dried chopped fruit or nut for the mix-ins.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together oatmeal, flour, baking powder, baking soda, five spice, and nutmeg. set aside. cream together butter and sugar. beat in the egg. alternately mix in the dry ingredients and the buttermilk. peel the sweet potato and then shred it in a food processor on the smallest setting. squeeze out the excess liquid and add to the batter. in a bowl add all the crumble topping ingredients and work together by hand. fill each muffin cup about 3\/4 full and top with crumble. bake for 15 minutes at 400° f (200°c).","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the potatoes in a large saucepan and cover with water. bring to a boil. reduce heat and cover and cook for 20-25 minutes or until tender. drain and place potatoes in a large mixing bowl. add the milk, butter and salt. mash until light and fluffy. fold in the sour cream, ricotta cheese, egg and onions. generously coat six muffin cups with nonstick cooking spray. fill with potato mixture and smooth tops. bake at 375 degrees for 20-25 minutes or until edges are lightly browned. cool for 5 minutes. carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f grease muffin tins. combine flour, sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. in a second bowl, combine eggs, milk, amaretto and almonds. add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix. spoon into muffins tins, about 3\/4 full. bake 20-25 minutes of until golden brown. remove from tins and place on wire rack.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven at 190*c. grease the muffin tin. sifted flour, sugar, and baking powder in a bowl. in another bowl combine egg, milk, and melted butter. mix well and add liquids all at once to flour mixture. stir gently with fork until all dry ingredients are just moistened. batter should look lumpy, quite lumpy. spoon batter evenly into muffin tin filling two-thirds full. bake for 15-20 min until golden brown. serve warm.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. preheat to 375 degrees f (190 degrees c). lightly grease 10 muffin cups, or line with muffin papers. 2. in a large bowl, mix together 1 1\/2 cups flour, baking soda, baking powder and salt. in another bowl, beat together bananas, sugar, egg and oil (vanilla and walnuts if desired). stir banana mixture into the flour mixture just until moistened. spoon batter into prepared muffin cups. 3. in a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. cut in 1 tablespoon butter until it is a streusel consistency. sprinkle topping over muffins. 4. bake in preheated oven for 18 to 20 minutes.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425. grease 12 standard (2.5\") muffin cups. combine 2 tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside. sift flour, baking powder, remaining 1 tsp cinnamon, salt, baking soda and allspice into large bowl. stir in remaining 1\/3 c brown sugar. combine sweet potatoes, buttermilk, oil and egg in medium bowl. stir buttermilk mixture into dry ingredients just until moistened. spoon batter into prepared muffin cups, filling each 2\/3 full. sprinkle each muffin with 1\/2 tsp cinamon mixture. bake 14-16 minutes or until toothpick inserted into centers comes out clean.","target":"preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!","target":"preheat oven to 300'. break up tuna mixing it with miracle whip. mix in remaining ingredients. in preheated oven, lightly toast whole wheat bread in pairs (so one side gets toasted). spread mixture onto toasted side of bread. wrap in foil and put into oven for 30 minutes until heated through and the cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together the pecans, melted butter, and sugar. press into 9\" tart pan with removable bottom. bake at 325* for 12 minutes until light brown, cool. heat cream to boil. add chocolate and yolk and mix until smooth. pour into cool shell and refrigerate until set. enjoy!","target":"combine the sugar, cocoa, flour, and salt. add in just enough of the milk to make the mixture a smooth paste. gradually add the rest of the milk, stirring well. cook over medium heat, stirring constantly, until the consistency of pudding. remove from heat and add vanilla. serve over hot, buttered biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sweat the onions in the butter until soft. add the celery and a small amount of stock, put a lid on the saucepan and sweat down for 5 minutes. add the stock and bring to the boil, reduce to a simmer and cook for 20 minutes. stir in the milk and keep a low simmer until heated through, season to taste and serve.","target":"peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1\/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and cut up the celery. melt the butter in a large sauce pan and saute the celery for about 20 minutes. add the stock, grated potato and seasoning and simmer until celery is tender. press through a sieve (or larger holed colander) and return to the pan. taste and adjust seasoning if necessary. simmer for 5 minutes. serve with a drizzle of cream and croutons. note: white pepper may be used if you don't want to see the black speckles from black pepper.","target":"peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1\/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut you beef small bite size pieces add salt and pepper to beef. chop celery put in large bowl. chop tomatoes put in bowl. cut onion in half, and slice thinly put in bowl. in a stock pot brown you beef, about 20 minutes. add all ingredients from bowl to stock pot (onions, tomatoes, celery). let simmer with beef until celery is tender, about 20 minutes. when tender add your cans of rotll, dice tomatoes and tomato sauce to pot stir well. fill pot with your broth or water almost to the top. bring to a boil add your rice cook for another 20 minutes on high, then simmer for another 20 minutes. add cilantro, and let simmer. add salt and pepper to taste.","target":"peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1\/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven melt the butter with the olive oil. add the onions and potatoes and cook over medium heat for about five minutes. to the potato and onion mixture add the celery and shallots and cook for an additional five minutes. slowly pour wine into the vegetables and bring to a boil. boil for about three minutes than add chicken broth. cover dutch oven and simmer for approximately one hour or until the vegetables are tender. remove from heat and let set for about 20 minutes or until mixture is cool. pour soup in batches into a blender and blend until smooth. return blended soup to the dutch oven and heat to a simmer. add half and half, stirring until well combined. season with salt and pepper to taste and serve with a crouton garnish.","target":"peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1\/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt the butter in a wok; add the cooking oil; once it is hot add the onion and garlic; stir fry until onion is soft. add the potato and celery; stir to combine with the chicken stock cubes, nutmeg, white pepper, salt and sugar. add the water; bring to boil; reduce heat. simmer for about 15 to 20 minutes or until potato is cooked. cool before putting mixture in a food processor.","target":"peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1\/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the vegetables, butter, and salt in a medium saucepan. saute over medium heat for 10 minutes or until the onion is tender. add the chicken broth and simmer for 10 minutes or until the vegetables are tender. add the dill. puree in a blender or by using an immersion blender. stir in the heavy cream and heat through.","target":"peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1\/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425 degrees. mash two cups of strawberries and add 1\/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1\/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.","target":"bake cake according to directions. let cool. cut cake into 1\" slices. arrange slices in a single layer in ungreased 9x13 dish. in a mixing bowl beat milk and pudding for 2 minutes. beat in ice cream. pour over cake. chill. in a bowl, dissolve gelatin in boiling water, stir in strawberries. chill until partially set. spoon over pudding mixture. chill until firm or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425 degrees. mash two cups of strawberries and add 1\/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1\/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.","target":"prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1\/2 into each pan). bake as directed on box, allow to cool. mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1\/2 over each cake). layer sliced strawberries over pudding layer (1\/2 on each cake). spread cool whip over top of strawberries (1 carton for each cake). refrigerate 1+ hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450 degrees. in a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. transfer roasted potato mixture to a large bowl; set aside. in a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. pour mixture over roasted potato mixture. add red pepper pieces; toss gently to coat. turn potato salad into serving bowl. sprinkle with pine nuts. serve warm or at room temperature.","target":"preheat oven to 425°f. in large bowl, toss potatoes with 2t olive oil. place potatoes in 2 jelly-roll pans(15 1\/2 x10 1\/2- inches). roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking. turn them occasionally with a pancake turner, until golden and fork tender. when cooked, remove to a large bowl. grate peel from lemon. squeeze enough juice to equal 2 tablespoons. add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated. serve potatoes warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cover cabbage leaves with boiling water. let stand until leaves are limp. drain. mix beef, rice, 1\/2 cup tomato sauce, garlic salt, pepper, onions and green pepper. put 1\/3 cup in each leaf; roll, tucking in the sides. place, seam side down in baking dish. mix remaining tomato sauce with the sugar, pour over rolls. cover and bake at 350* for 45 minutes. remove from pan, pour juice in saucepan. mix cornstarch and water; stir into saucepan. cook and stir until mixture boils; cook 1 minute. serve with cabbage rolls.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large, heavy pot combine the first 7 ingredients; bring to boil. meanwhile make meatballs with beef, rice, worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours. if desired, add raisins and cook an additional 15 minutes.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil head of cabbage 10-15 minutes. take the leaves from the head (carefully) mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together. make individual balls out of the meat mixture and roll them up in cabbage leaves. in a 5-quart dutch oven, put some leaves of cabbage on bottom of pan. add cabbage rolls on top. mix tomato soup, sugar, vinegar, and water together. pour over cabbage rolls, cover and cook on medium heat for 1 1\/2 hours.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the core out of the whole cabbage. cook the cored cabbage in boiling water until leaves start to separate. meanwhile, mix meat, rice, onions, egg and seasonings together. separate leaves of the cabbage, put one on the bottom of large pot. make cabbage rolls by putting 2 t. of the meat filling on a cabbage leaf and rolling up. place all the rolls on top of cabbage leaf in large pot. mix tomato paste with broth and bring to a boil. spoon the boiling mixture over the cabbage rolls, and continue to cook for one hour.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray. blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry. combine the beef, onion, parsley,salt, thyme,garlic, and pepper,mix well, divide the meat into 8 equal portions on the cabbage leaves;roll or fold the leaves around filling; secure each cabbage roll with wooden toothpicks. place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f (175 degrees c). in a large skillet, brown beef in oil over medium high heat until redness is gone. drain off fat. in a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. add meat and mix all together. pour mixture into a 9x13 inch baking dish. pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. stir, replace cover and bake for another 30 minutes.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown meat in a large pan, or dutch oven over medium heat. add onion and saute until onion is translucent. add cabbage and stir until wilted. add remaining ingredients except for the rice in order given. mix well and bring to a boil then reduce heat, cover and simmer covered 45 to 60 minutes. in the last 10 minutes add the rice and continue to simmer. if the rice soaks up too much liquid, just add some water 1\/2 cup at a time.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet, brown the ground meat and drain off any grease. add the chopped onion and cook for about 3 minutes, until the onions are softened. add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. bring to a boil, reduce heat and cover. simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. serve with white rice.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet, brown the ground beef and drain off any grease. add the chopped onion and cook for about 3 minutes to soften the onion. add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. bring to a boil, reduce heat, and cover. simmer until the cabbage is to the desired tenderness-about 30 minutes. serve with white rice (optional).","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix first 7 ingredients and form into 1\" meatballs. in a roasting pan, coat the bottom of the roasting pan with some of the cabbage. place meat balls ontop of cabbage. put remaining cabbage on top of meat balls. in a separate bowl, mix soup and juice or mix. pour over top of mixture, spreading evenly with a large spoon. bake, covered at 375 degrees on middle rack for about 1 to 11\/2 hours until done. gently stir before serving.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onion and ground beef in a large soup pot until meat is browned. do not drain. add sugar and cabbage and mix well. add next 4 ingredients and bring to a boil. reduce heat and simmer 1 - 1 1\/2 hours. add rice and simmer 10 more minutes. season to taste with salt and pepper.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil head of cabbage, removing leaves as they become tender. in a bowl, mix meat, onion, garlic and salt. form meat mixture into oval shapes (about 1\/3 cup each) and wrap in cabbage leaf. place stuffed cabbages in dutch oven. pour can of tomato juice over them. they should all be covered with juice. bakes for 1-1\/2 to 2 hours at 375f deg until bubbly and juice has reduced.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine ground beef, ground pork, egg, chopped onion, rice, tomato sauce, salt and pepper. bring large pot of water to a boil. separate 12 to 15 cabbage leaves from the head and place in boiling water for 2 to 3 minutes until soft. remove and set aside. place a small amount of meat and rice mixture into each leaf, fold in the sides and roll up. place a layer of sauerkraut in the bottom of a large pot and arrange the rolled cabbage leaves in a single layer. cover with remaining sauerkraut. pour water in pot to cover the rolls. bring to a boil, lower heat and simmer for 90 minutes.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add the beef to a 5 quart dutch oven over medium heat. brown the meat, crumbling as it cooks. when meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often. add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef. continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like. serve immediately.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a saucepan and saute the onions over low heat for 10 minutes. add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes. add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours. tastes great served with crusty bread.","target":"curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so i do think it's worth sacrificing a few calories for. if you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices. place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes. add the lentils and stock, bring to the boil and simmer gently for 20 minutes. add the sultanas and cook for a further 10 minutes. add the lime rind and juice and season to taste. ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine eggnog and nutmeg in a shallow dish. place bread slices in dish, turning to coat. melt butter in a large skillet. remove bread slices from eggnog mixture, allowing excess to drain. cook in skillet 3 minutes on each side or until golden. serve immediately with rum sauce. rum sauce: combine ingredients in a saucepan; cook over low heat until heated, stirring often.","target":"in a small bowl, beat eggs, milk and salt; set aside. spread preserves on four slices of bread; top with the remaining bread. trim crusts; cut each sandwich into three strips. dip both sides in egg mixture. cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat an outdoor grill for high heat. coat one side of a large piece of aluminum foil with cooking spray. place beets and butter on foil; season with salt and pepper. wrap foil over beets. place packet on the grill grate. cook 30 minutes, or until beets are very tender. allow beets to cool about 5 minutes before serving. you don't even need to peel to enjoy!","target":"peel and thinly slice potatoes, place on a double layer of foil. spread potatoes to make one layer. add onion to potatoes. add cheese, salt and pepper. garnish with a little paprika if desired. fold foil over and on ends to completely cover potatoes. cook on grill until done when tested with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour a 9\" loaf pan. in a large bowl, cream butter and sugar. add eggs; mix well. dissolve baking soda in milk; add to butter mixture. stir in vanilla. sift together flour and salt; stir into butter mixture. stir in apples and nuts. pour into prepared pan. mix together all topping ingredients. crumble over top of batter. bake 1 hour, until a tester inserted in the center comes out clean.","target":"spray a 11x7 baking dish with cooking spray. preheat oven to 325 degrees fahrenheit. place 1\/2 of the bread cubes in baking dish. spoon all of applesauce over the first layer of bread. sprinkle applesauce with half of the cinnamon. cover applesauce with remaining bread cubes. in a medium bowl, beat eggs, then add milk, sugar and vanilla extract. pour over bread. sprinkle with remaining cinnamon. bake at 325 degrees for 1 hour or until knife inserted near the middle comes out clean. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour a 9\" loaf pan. in a large bowl, cream butter and sugar. add eggs; mix well. dissolve baking soda in milk; add to butter mixture. stir in vanilla. sift together flour and salt; stir into butter mixture. stir in apples and nuts. pour into prepared pan. mix together all topping ingredients. crumble over top of batter. bake 1 hour, until a tester inserted in the center comes out clean.","target":"heat the molasses and milk together. mix all dry ingredients together: add liquid until a soft dough is achieved. with floured hands, shape into a round cake about 1 1\/2 inches thick. cut into farls (quarters), put on a floured baking sheet and bake at 400of for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour a 9\" loaf pan. in a large bowl, cream butter and sugar. add eggs; mix well. dissolve baking soda in milk; add to butter mixture. stir in vanilla. sift together flour and salt; stir into butter mixture. stir in apples and nuts. pour into prepared pan. mix together all topping ingredients. crumble over top of batter. bake 1 hour, until a tester inserted in the center comes out clean.","target":"preheat oven to 350°f. grease an 8 1\/2 x 4 1\/2-inch loaf pan. dust with flour. mix apple, sour cream, sugar and egg whites in large bowl. sieve flour with baking powder, baking soda, salt, allspice, cinnamon and cardamom. stir in flour-mixture with apple-mixture. spread in prepared pan. bake for 35 to 40 minutes or until golden brown. cool in pan 5 minutes. remove from pan. freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour a 9\" loaf pan. in a large bowl, cream butter and sugar. add eggs; mix well. dissolve baking soda in milk; add to butter mixture. stir in vanilla. sift together flour and salt; stir into butter mixture. stir in apples and nuts. pour into prepared pan. mix together all topping ingredients. crumble over top of batter. bake 1 hour, until a tester inserted in the center comes out clean.","target":"preheat oven to 350f. sift the dry ingredients together 3 times. put all the dry ingredients together in a bowl. make a well in the middle and pour in milk. stir together until a dough forms. wrestle into a loaf. place on pan that has been lined with baking paper. cut a 1\/4 inch deep cross in the top. bake for 45 minutes. cool before slicing - very important!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice. add berries; stir gently to mix. let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour. on large serving tray, arrange cookies next to bowl of berries. place whipped topping in bowl of ice. place toasted coconut in another bowl. to serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut.","target":"prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1\/2 into each pan). bake as directed on box, allow to cool. mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1\/2 over each cake). layer sliced strawberries over pudding layer (1\/2 on each cake). spread cool whip over top of strawberries (1 carton for each cake). refrigerate 1+ hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash potatoes in water. place potatoes in the crock pot and cook on low for 8 hours. remove from crock pot and slice in half lengthwise so they look like the bottom of a boat. scoop out potato leaving about 1\/4 inch left on the skin. mash scooped out potato with milk, butter, salt and pepper. blent until potatoes are the consistency that you like. spread butter in center of potato skins with basting brush. spoon mashed potatoes into skins. sprinkle with paprika. place potatoes on baking sheet and broil in oven for ten minutes. you can eat the mashed potato inside and then eat the outside like a baked potato. enjoy.","target":"preheat oven to 400 degrees f. scrub potatoes. rub with a little vegetable oil to make skins softer. pierce skin with fork to allow steam to escape. bake at 400 degrees until tender for about 50 to 60 minutes. cool potatoes for 10 minutes. cut potato in half and carefully scoop out pulp, leaving shells intact. in a large bowl, mash potatoes using a potato masher to remove lumps. heat margarine and milk until margarine melts and beat into potatoes. beat in sour cream, salt and pepper. spoon into potato shells and brush with melted butter. top each potato with cheddar cheese and chives. place in oven until cheese melts on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 375°f. butter an 8 cup ovenproof baking dish. scatter with the garlic. overlap the potatoes on the bottom of the dish. sprinkle with the cheese. repeat the layers, finishing with cheese. season each potato layer with salt and pepper. combine milk and thyme and pour over the potatoes. bake for 1 hour, or until the milk is absorbed and the potatoes are cooked through and golden brown on top. serves 6. lucy waverman\u2019s seasonal canadian cookbook.","target":"preheat oven to 400 degrees f. scrub potatoes. rub with a little vegetable oil to make skins softer. pierce skin with fork to allow steam to escape. bake at 400 degrees until tender for about 50 to 60 minutes. cool potatoes for 10 minutes. cut potato in half and carefully scoop out pulp, leaving shells intact. in a large bowl, mash potatoes using a potato masher to remove lumps. heat margarine and milk until margarine melts and beat into potatoes. beat in sour cream, salt and pepper. spoon into potato shells and brush with melted butter. top each potato with cheddar cheese and chives. place in oven until cheese melts on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove rind from top of brie, cutting to within 1\/2 inch of outside edges. place on serving plate. remove 4 tomatoes and 1 tbsp. oil, reserving remaining tomatoes and oil for other uses. combine tomatoes, oil, parsley, parmesan cheese, and garlic; stir well. spoon tomato mixture over top of brie; let stand at room temperature 1 hour. garnish with sprigs of parsley, if desired. serve with assorted crackers.","target":"mix dry ingredients incuding the chopped tomatoes. stir in the beer and mix to a tacky dough. turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan. bake at 180°c for an hour or until done. turn out onto a wire rack; remove paper and cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, cook pasta in boiling water until just tender, about 8 minutes. drain. place garlic, salt, pepper, mustard and vinegar into a food processor. process well. add oil, process briefly until well blended. pour over orzo while pasta is still warm. add tomatoes to pasta along with olives and chopped parsley. sprinkle with parmesan cheese. toss again and adjust seasonings, if necessary. serve immediately, or refrigerate for later use (can be made earlier in the day). best served at room temperature.","target":"mix dry ingredients incuding the chopped tomatoes. stir in the beer and mix to a tacky dough. turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan. bake at 180°c for an hour or until done. turn out onto a wire rack; remove paper and cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: thoroughly rinse quinoa in cold water. drain well in fine sieve. dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly. add 4 cups hot water (or however much package recommends). bring to boil. reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions). let cool completely. in large salad bowl, add cooked quinoa and remaining ingredients. toss and refrigerate till serving time.","target":"mix dry ingredients incuding the chopped tomatoes. stir in the beer and mix to a tacky dough. turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan. bake at 180°c for an hour or until done. turn out onto a wire rack; remove paper and cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f butter two 9 1\/2-inch-diameter deep-dish pie dishes. combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. stir buttermilk mixture into dry ingredients. divide cornbread batter between prepared dishes. bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. corn breads can be prepared 6 hours ahead. to reheat, cover with aluminum foil. reheat covered in 350°f oven about 10 minutes. cut cornbreads into wedges. transfer to towel-lined basket; serve warm.","target":"mix dry ingredients incuding the chopped tomatoes. stir in the beer and mix to a tacky dough. turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan. bake at 180°c for an hour or until done. turn out onto a wire rack; remove paper and cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a large saucepan and add onions, green pepper and garlic, cook over med heat until it starts to soften, about 5 minutes. add chicken and saute for 5 mins or until no longer pink . add chili powder,cayenne pepper,oregano, sugar, cumin and tomato paste. add beans with their juice and tomatoes and simmer for half an hour or until thickened. season with salt and pepper to taste. stir in chopped cilantro and serve.","target":"heat oil in large skillet over medium-high heat. add chicken and cook until no longer pink. remove chicken and set aside. add onion and garlic to skillet and cook until tender. place chicken, onion, and garlic in crockpot. add wine, beans, mustard powder, cumin, salt and pepper. cook on low 5 to 6 hours. place servings into bowl (if using tortilla chips put them in bowl first). sprinkle with cheese and add sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large non-reactive saucepan, heat the oil. add the onion and garlic. cook over moderately low heat until barely tender. add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes. stir in the chili powder, cumin and oregano. add the stock, tomatoes with their juice and jalapenos. season with salt and pepper. cover, bring to a boil and simmer over low heat for 15 minutes. stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer. serve with the cilantro and pass lime wedges and hot sauce on the side, if desired.","target":"heat oil in large skillet over medium-high heat. add chicken and cook until no longer pink. remove chicken and set aside. add onion and garlic to skillet and cook until tender. place chicken, onion, and garlic in crockpot. add wine, beans, mustard powder, cumin, salt and pepper. cook on low 5 to 6 hours. place servings into bowl (if using tortilla chips put them in bowl first). sprinkle with cheese and add sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes. heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes. meanwhile, coarsely shred chicken. stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.","target":"heat oil in large skillet over medium-high heat. add chicken and cook until no longer pink. remove chicken and set aside. add onion and garlic to skillet and cook until tender. place chicken, onion, and garlic in crockpot. add wine, beans, mustard powder, cumin, salt and pepper. cook on low 5 to 6 hours. place servings into bowl (if using tortilla chips put them in bowl first). sprinkle with cheese and add sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a heavy dutch oven or your favorite chili pot: over medium heat, brown thawed ground chicken with onions and spices. add chopped veggies and beans, and cook over medium heat until tender. add tomato puree, reduce heat and allow to simmer for 15 minutes. remove from heat and allow to cool prior to service. can be made 1-2 days ahead of time. top with grated pepper jack, cheddar, or monterey jack cheeses. for a lighter alternative: chopped green onion and sour cream! enjoy!","target":"heat oil in large skillet over medium-high heat. add chicken and cook until no longer pink. remove chicken and set aside. add onion and garlic to skillet and cook until tender. place chicken, onion, and garlic in crockpot. add wine, beans, mustard powder, cumin, salt and pepper. cook on low 5 to 6 hours. place servings into bowl (if using tortilla chips put them in bowl first). sprinkle with cheese and add sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees f. cream shortening, sugar and eggs until light. sift dry ingredients. add dry ingredients alternately with milk to creamed mixture. mix well (this is a stiff dough). add nuts (optional). drop by tablespoonsful into well greased muffin tin. bake 20 minutes. mix cinnamon and sugar in a bag. dip hot doughnut tops in melted butter. toss doughnut in cinnamon and sugar mix. serve hot.","target":"one cup sugar, one cup milk, 2 eggs beaten fine as silk, salt and nutmeg (lemon will do), of baking powder teaspoons two. lightly stir the flour in, roll on pieboard not too thin. cut in diamonds, twists, or rings; drop with care the doughy things - into fat that briskly swells, evenly the spongy cells. watch with care the time for turning, fry them brown just short of burning. roll in sugar, serve when cool, price a quarter for this rule."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper. place a generous dollop on each flattened chicken breast, then roll up. place chicken in crockpot, seam side down. top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce. cover and cook on low for 6-7 hours.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in lg skillet, cook spinach in water until wilted, 2 minutes. drain and set aside. in same skillet, saute onions, mushrooms, and garlic in oil for 1 minute. stir in the seasonings and spinach; set aside. flatten chicken. spread spinach mix down center of chicken breasts. roll up tightly; secure with toothpick. mix crumbs, cheese, and paprika. beat egg with water. dip each roll in egg, then crumbs. place, seam side down, in 13x9 baking pan coated with cooking spray. drizzle with butter. bake, uncovered, at 350* for 25 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place crabmeat on the chickes breasts and roll as tight as possible. secure with toothpicks. mix flour with salt and pepper and roll the chicken. heat butter and oil, saute roll-ups until browned. remove from pan. add flour and cook and stir for 1 minute. add cream, milk, thyme and basil; return chicken to pan. bring to a boil; reduce heat and simmer for 10, minutes. add parmesan cheese and heat through.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees fahrenheit. split the chicken breasts to make a pocket. in a saucepan, combine spinach, cream cheese, garlic, and salt and pepper. heat until cream cheese is softened, and it makes a paste. take the mixture and put it in the chicken pockets; hold closed with a toothpick if needed. bake in a shallow pan for 35 to 40 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place chicken between waxed paper sheets and roll until flat and uniform in size. sprinkle with lemon pepper and salt. saute green onion, celery and garlic until tender; add sherry, croutons, crab, parsley and dill weed. blend well and divide among breasts. roll breasts, tucking ends in and secure with toothpicks. dust with flour and place in baking dish with rolled edge down; sprinkle with paprika. melt remaining butter and drizzle over chicken; pour half and half in bottom of dish. bake uncovered at 350 for 50-60 minutes. baste frequently with pan juices.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. chicken breast should be skinned. i buy tyson's frozen chicken breast in a large bag. it is economical and i can get three meals for my family of five. take thawed chicken and brown in skillet with margarine. place browned chicken in a 9 x 13 inch casserole dish. in same pan that the chicken was browned in, add soup, vermouth, and chicken stock. mix well until smooth. add wate chestnuts, mushrooms, onion, green pepper and thyme. bring mixture to a boil. once heated, pour soup mixture over chicken and cover with foil. bake for 25 minutes. remove foil and bake 15 minutes longer. serve over hot rice.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl, combine cheeses, parsley and crumbs. rinse and pat chicken breasts dry. bone breasts without removing skins; halve breasts carefully. separate skin from flesh of each breast, leaving one side attached. spoon cheese mixture between skin and flesh of each breast. tuck skin edges under the breast; secure with wooden picks. place breasts, skin side up, in a shallow baking dish, brush with melted butter. bake uncovered in a 350°f. oven 40 to 45 minutes, basting occasionally with juices.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute ham, shallots and mushrooms together in oil. slit a pocket in each chicken breast. divide ham mixture evenly among breasts. bake at 375* in covered dish 25 minutes or until cooked through. remove cover and top chicken with shredded cheese. broil until cheese bubbles and browns, about 5 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: salt and peper to taste the ckicken breast steaks. stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix. place a 1\/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables. roll as for burrito and secure with toothpicks at edges and ends. dip into slightly beaten egg and coat with breadcrums. bake or fry until golden brown.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: set oven to 375 degrees f. butter a 13 x 9-inch baking pan. in a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes). add garlic (if using) zucchini and cook 2 minutes longer. remove from the heat; stir in bread crumbs, egg, cheese salt and pepper. carefully loosen the skin if chicken on one side to form a pocket. stuff each chicken breast with the zucchini mixture then place in a greased dish. bake for 35-45 minutes or until chicken is cooked through.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare grill. in medium sized skillet heat 1 tbsp oil over medium high heat. add onion and red pepper; saute 5 minutes. add spinach, 1 tsp rosemary, 1\/2 tsp salt and 1\/4 tsp pepper; cook 3 minutes. remove from heat; let cool slightly. stir in cheese. for rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1\/2 tsp salt, 1\/4 tsp pepper. in each breast, cut a pocket horizontally through thicker side. fill each with 3-4 tbsp spinach stuffing. with 2 toothpicks, secure pocket closed. with fingers, spread rub on both sides of each chicken breast. grill 10-12 minutes per side or till thermometer registers 170.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lay chicken flat. using three strips of bacon, cover the chicken breast. place 1\/4 of the spinach at the thick end of the chicken breast. season with garlic powder and sprinkle with cheddar cheese (not too much). roll the chicken and secure with two toothpicks. place in greased pie plate. repeat with other 3 breasts. pour ranch dressing on top (about 1 tbsp per roll) and sprinkle with parm cheese. bake at 350 for 35-45 minutes or until chicken is done.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400. cut chicken breasts \u0093butterfly\u0094 style, so that there is a bit of skin holding the cut halves together. set aside in a baking dish coated with cooking spray. in a small saucepan, melt 1 tbsp butter. saute spinach and garlic until spinach has softened. remove from heat, and mix in shredded cheese. stuff spinach inside the chicken, and if needed, secure with toothpicks. sprinkle salt and pepper on top, and any spinach that wouldn\u0092t fit inside the chicken can be laid on top of the chicken breasts. bake in a 400 oven for 25 minutes, or until the inside of the chicken is no longer pink.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°. blend egg whites, cornstarch, and lemon juice. in seperate bowl, combine bread crumbs, parsley, salt, and pepper. dredge chicken breasts in egg white mixture, then in bread crumb mixture. let rest on a rack 20-30 minutes. fry chicken in oil over medium-high heat for 3 minutes. turn, transfer to oven, roast chicken 8 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soften cream cheese and mix in fresh herbs. ( if you use dry herbs use 1 tsp instead of one tablespoon) cut a pocket in each chicken breast. stuff with a heaping tablespoon of herb stuffing. dredge each breast in flour. dip in the egg wash and roll in the bread crumbs. in a large skillet add 3 tablespoons of oil, and saute the breasts until browned\/ place the sautéed breasts on a greased baking pan. bake at 350 f for 20 minutes or so.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray. combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired. remove bones from chicken breasts. do not remove skin. loosen skin from chicken breasts. spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. smooth skin over breasts, tucking under loose areas. place chicken, skin sides up, in pan. sprinkle with salt and pepper. drizzle with margarine or butter. bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: crumble feta cheese and mix well with 1 t. finely chopped fresh rosemary or 1 teaspoons crumbled dried rosemary and 1\/4 cup diced walnuts. pound chikcen breasts until flat (can be done early in the day or night before.) preheast oven to 350 degrees. lay chicken breasts skin-side down. place 1 or 2 t. filling at one edge of each breast and roll up. secure with skewer or toothpick. pour white wine into oven-to-table casserole large enough to hold breasts comfortably. place stuffed breasts in casserole and drizzle olive oil over them. sprinkle parmesan and paprika on top. cover casserole and bake at 350 degrees for 30 to 35 minutes, or until chikcen is cooked through, but not dry. baste occasionally with pan juices.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trim off any excess fat from the chicken. blanch the garlic cloves in boiling water for 5-10 minutes. drain cloves, remove skins and slice thinly. combine the garlic with parsley, salt, pepper and lemon rind. place about 1 tsp of mixture under the skin of each chicken breast. heat the butter and olive oil in a heavy skillet. brown the chicken, skin side down first, then turning. brown about 4 minutes on each side. lower heat. cover skillet and simmer about 20-30 minutes, or until chicken is done. remove cover. saute remaining garlic mixture in 1 tablespoons butter. stir in lemon juice. spoon over chicken. sprinkle with extra parsley.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and trim chicken breasts. heat oil and butter in frying pan. brown chicken on both sides. remove from pan. add thyme, salt, pepper and onion to pan and cook about 2 minutes. add broth and mix well. return chicken to pan and cook covered for 15 minutes or until done. remove chicken to serving plate, keep warm. add the minced garlic and reduce the sauce by one half. add red pepper flakes and pour over chicken or pour into smaller dipping bowls.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°. in small bowl mix parsley, breadcrumbs, parmesan and zest. season with salt and pepper. divide parsley mixture into 4 mounds. carefully loosen the chicken skin with your fingers; tuck parsley mixture under the skin. season with salt and pepper to taste. place in a 9 x 13\" roasting pan. bake until skin is crispy, chicken is cooked through and an instant read thermometer inserted into the thickest part reads 165°, about 30 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f bring water and 2 tablespoons of the dressing to boil in large skillet on medium-high heat. stir in spinach, stuffing mix and peppers; cover. remove from heat. let stand 5 minute set aside. place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. starting at one of the short ends, tightly roll up each chicken breast. place, seam-sides down, in 13x9-inch baking dish. brush with remaining 1\/4 cup dressing. bake 35 minutes. during last 5 minutes, sprinkle with cheese.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and chop broccoli into very small pieces. cut a \"pocket\" in each chicken breast by cutting lenghth wise down one side of the breast(do not \"butterfly\" the chicken breast, it should only have a cut for the \"pocket\" down one side!). stuff each \"pocket\" with broccoli and cheese. use the toothpicks to wind through and sew the pocket shut with them. place the on the grill and heat until chicken is thoroughly cooked (about 20 minutes.). remember to remove the toothpicks before serving!","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. combine stuffing, butter, parmesan cheese, parsley, basil and rosemary. butterfly chicken breasts and lie flat on cutting board. take slice of ham, spoonful of stuffing mixture and slice of cheese; wrap breast around and place seam-side down in 9 inch glass baking dish. repeat with other breast and cover dish with foil to prevent burning. bake for 45 minutes to 1 hour, or until chicken is no longer pink. you can make a sauce with this or serve it alone.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut a pocket horizontally into each breast half. place chicken in a large glass baking dish. in a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well. pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.). heat oven to 375ºf. line a large baking pan with foil and sray with nonstick cooking spray. in a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well. stuff 1\/6 of mixture into each chicken breast pocket. sprinkle with salt, pepper, and rosemary. bake for 20 minute. sprinkle chicken with parmesan cheese and bake and additional 5-10 min or until juices run clear.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: flatten chicken to 1\/4-in. thickness; sprinkle with lemon-pepper. in a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. remove and keep warm. add lemon juice and mustard to the skillet; whisk until smooth. whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. spoon over chicken.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425. combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. season with salt and pepper and set aside. cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through. stuff blue cheese mixture into pocket with small spoon. place chicken in a baking dish. season with salt and pepper. bake 15 minutes, uncovered. meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare breasts for stuffing by cutting pocket in center. combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl. stuff each breast with 1\/4 cup filling. coat both sides of breast with oil, salt and pepper. grill chicken, uncovered, 10-12 minutes per side. (oil the grates before grilling.). if oven cooking, uncovered at 350f for 45 minutes. let chicken rest, whole and uncut, for 5-10 minutes before serving.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees f. chop tarragon and garlic together with olive oil to make a paste. massage garlic mixture all over breasts. place chicken in glass baking dish and add mushrooms, stock, and white wine. cover with foil. bake for 25 minutes. remove foil, baste breasts, and sprinkle cheese on top of each. bake for an additional 5 - 10 minutes or until browned and cheese has melted.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pound chicken to about 1\/8\" thick between 2 pieces of waxed paper. in a saucepan, melt 3 tbsp of butter; blend in flour. add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. set aside. in skillet cook onion in 1 tbsp of butter until tender, but not brown. stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. stir in 2 tbsp of the sauce. top each chicken piece with about 1\/4 cup of the crab mixture. fold sides in; roll up. place seam down in a 12x8x2-inch baking dish. pour remaining sauce over all. bake, covered at 350°f until chicken is tender, about 1 hour. uncover; sprinkle with swiss cheese and paprika. bake until cheese melts, about 2 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: tenderize chicken breasts. drain and squeeze water from spinach and combine with feta, mayo, and garlic. combine flour and parprika in a plate or pie dish and coat chicken. stuff chicken breasts with filling and wrap with bacon. freeze. thaw and bake at 325 till done.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse chicken, pat dry. pound each piece of chicken with a meat mallet until 1\/4\" thick. for each roll place 1 ham slice and 1 cheese slice on top of the chicken, top with 1\/4 of the spinach. starting with small end of chicken, roll up jelly roll style and secure with wooden toothpick. place seam side down in a 1 3\/4 qt casserole. yes the dish will look too big but it needs to be large so the soup doesn't boil over during cooking. combine soup, lemon peel, lemon juice and thyme. spoon over chicken. sprinkle with onions and paprike. cook on high 8 to 10 minutes or until chicken is tender and no longer pink. microwave ovens vary so be careful not to overcook.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the chicken breasts open, like \"butterfly\" cut. season with salt and pepper. in a hot pan, cook the bacon until it turns golden and then put the bacon inside the chicken breast. cut small pieces of the feta cheese and place them inside the bacon. with a couple of toothpicks, close the chicken breast back to its original form. at this point the chicken breast should be stuffed with the bacon and feta cheese inside. when you have the whole 4 chicken breasts ready then use the same pan you used to cook the bacon. add the olive oil and put the stuffed chicken breasts in it and cook it in low fire for at least 45 minutes. serve hot and warn your party about the toothpicks (they can be dangerous).","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. mix mayonnaise, spinach, feta cheese, and garlic until well blended. carefully butterfly chicken breasts, making sure not to cut all the way through. spoon spinach mixture nto chicken breasts. wrap each with a piece of bacon and secure with a toothpick. place in shallow baking dish. cover. bake for 1 hour, or until chick is no longer pink.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: to make curry paste, combine all of the spices in a small bowl with a fork. mix in the vinegar, then drizzle in the water to make a loose paste. spray the inside of a 3 qt crock pot with non-stick cooking spray. place the sliced onion on the bottom for the chicken to sit on. mix together the 1 1\/2 tsp of curry paste and oil; rub on chicken to coat both sides. place the chicken breasts in the slow cooker and sprinkle with the salt. cover and cook on high for 2 1\/2 to 3 hours. stir in the heavy cream and add salt to taste. serve hot over rice.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f. line sheet pan with aluminum foil and treat with nonstick cooking spray. slice chicken breast in half carefully and open up to a larger piece (butterfly). salt and pepper both sides. mix next 7 ingredients, reserving 1\/2 cup mozz cheese for the topping. place 1 tbsp of filling on each opened breast and fold over gently. bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven). take out and top each breast with 1 tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning. put back in the oven for 5 min, or until cheese just starts to melt.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees farenheit. cut slit along one side of each chicken breast and open up the chicken so that it lays flat. pound each breast lightly until flattened somewhat. season both sides of each chicken breast with salt, pepper, and rosemary. cut a slit down the side of each brat and peel the skin off. place each brat in the center of each chicken cutlet and roll up like a log. preheat oil in a skillet and place chicken in it. brown on all sides, about 5 minutes. transfer to a baking sheet and bake in oven for about 25 mins or until cooked through.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl, lightly mix bacon and cheese together. cut a pocket in the thicker side of each chicken breast. fill each with 1\/4 of the bacon\/cheese mixture. pinch shut and secure with a toothpick. place chicken in slow cooker, and top with tomatoes, and sprinkle with basil. cover and cook on high 2-3 hours or until chicken is tender, but not dry or mushy.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees f. flatten chicken to 1\/4 inch thickness. spread with mustard and sprinkle with onion. place asparagus spears down the center of the chicken. fold chicken over and secure with toothpicks if necessary. place seam side down in an ungreased 8-in. square oven-safe dish. pepper chicken to taste. sprinkle with cracker crumbs. bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. keep chicken warm. for sauce, melt butter in a small saucepan. gradually whisk in egg yolks, lemon juice, water, and salt. cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching. remove toothpicks from chicken. spoon sauce over chicken. sprinkle with toasted almond slivers and serve.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pound chicken breasts out flat. place a slice of provolone cheese and a green chili in the center of the breast. roll up the breast and insert toothpicks through them to hold them shut. dip in egg and roll in the breadcrumbs. pre-heat oven to 350 degrees. bake on 350 degrees for approximately 20-25 minute.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pat chicken dry with paper towels and season liberally with kosher salt and pepper. let sit for at least 10 minutes. meanwhile, heat oven to 400 degrees. heat one tablespoon of butter in a 12-inch non-stick skillet over medium high heat. when butter just begins to brown, add chicken breasts to skillet and sear for 4-6 minutes until you have a nice brown crust. while chicken is browning, melt remaining tablespoon of butter to a 13 x 9 inch baking pan placed in the oven. once chicken is browned on one side, add to baking pan, browned side up, and bake until chicken reaches 160 degrees, about 15 minutes. let chicken rest for about 5 minutes before serving.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f coat a shallow roasting pan with cooking spray. using a sharp paring knife, slice a pocket into each chicken breast, without cutting completely through to the other side. arrange chicken in prepared pan and set aside. in a medium bowl, combine blue cheese, almonds, apple and dill. add a pinch each of salt and pepper. mix together with a fork until mixture is well blended and comes together. divide mixture into four equal portions and spoon each portion into the pocket of the chicken. brush olive oil all over the top of chicken and season the top with salt, pepper and dried onion, use 1 teaspoons dried onion for each breast. bake for 25-30 minutes until chicken is golden brown and cooked through.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. mix first three ingredients and 1 t. of paprika in a small bowl. pound out chicken breasts between saran wrap till 1\/4\" thick. put enough cream cheese mixture on each chicken breast to spread out to within 1\" of the edge. roll each chicken breast up, making sure to seal up the ends too. secure with 2 toothpicks. in a large dish, mix bread crumbs, the rest of the paprika and salt and pepper. roll each chicken roll in crumbs. heat oil 1\/4\" deep in a large skillet. brown chicken rolls till golden brown on all sides. transfer to baking sheet. bake in preheated 350 degree oven for 15 to 20 minutes. don't forget to remove the toothpicks before serving.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400. place each chicken breast between two pieces of plastic wrap or two thin cutting boards and pound to 1\/4\" thick. thaw the spinach and drain by placing in a dish towel and squeezing out all of the water. combine the garlic, sour cream and cream cheese. whip with a spoon until combined and the cream cheese is smooth. add spinach to the cream and separate into 4 equal parts. place 1\/4 of the creamed spinach in the middle of one of the flatten chicken breast and roll up. wrap breast in bacon and secure with a toothpick. repeat process for the other 4 chicken breasts. bake for 35 minutes or until chicken is cooked through. switch oven to broil and broil for 5 minutes to crisp up the bacon.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. place chicken in a large ziplock bag and pound with a rubber mallet until very thin. sprikle chicken with salt, peper, theyme and marjoram. place the proscuitto ham on top of the chicken. place the mozzarella stick and sun-dried tomatoes on top of the ham. roll chicken breasts around the filling. place close together in a baking dish and baste with butter. bake at 350 detrees for 45 minutes, basting every 15 minutes. slice the chicken breasts into half inch medallions for serving.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl, mix cream cheese, parsley, mozzarella cheese, onion. mix in crab meat. place in fridge for 45 minutes to an hour. heat olive oil in skillet. cut a pocket into chicken breasts. stuff pocket with crab mixture. rub chicken with flour. brown chicken for 3-5 minutes on each side. place chicken on baking sheet and place in 350 degree oven for 30-45 minutes. sprinkle with mozzarella and broil for 5-10 minutes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place breast between two sheets of wax paper and gently pound with the side of a glass until it is at least 1 1\/2 times its original size lay a few strings of the cheese across the center of the breast, then place asparagus tips on the cheese. lay a few more strings of cheese over the asparagus. roll the chicken breast up around the cheese and asparagus. i usually skewer the ends with a toothpick - just remember to pull it out before serving. lay remaining cheese strings in a crisscross pattern across the top. sprinkle with herbs and spices. lightly spray baking dish with olive oil and place the stuffed breast in the center of the dish. bake at 350 for about 40 minutes. serve with a side salad and enjoy!","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. combine honey and bread cubes. cook over low heat until honey is absorbed. rinse raisins and drain. blend milk, eggs, sugar, salt and vanilla. add milk mixture and raisins to bread cubes. mix well. pour into buttered baking dish. sprinkle with nutmeg. place dish in pan of warm water. bake one hour. serve with whipped cream flavored with rum extract.","target":"preliminaries: preheat oven to 375 degrees. place bread cubes in a large bowl and soak them in the milk. sprinkle the sugar on top of the bread. in a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom. mix thoroughly and pour over the bread cubes. pour entire mixture into a 1 1\/2 or 2-quart baking dish. place the casserole dish in a large baking pan. add water to come up to 1 inch of the casserole. bake for about 1 hour or until the pudding is golden brown and firm. it can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. combine honey and bread cubes. cook over low heat until honey is absorbed. rinse raisins and drain. blend milk, eggs, sugar, salt and vanilla. add milk mixture and raisins to bread cubes. mix well. pour into buttered baking dish. sprinkle with nutmeg. place dish in pan of warm water. bake one hour. serve with whipped cream flavored with rum extract.","target":"combine bread, raisins (or apricots) in a large bowl. add the hot milk and sugar. mix thoroughly and let stand 20-30 minutes. add beaten egg, cinnamon and vanilla and mix inches. pour into a 1 1\/2 quart sprayed casserole dish. bake uncovered 45 minutes to 1 hour until set and slightly browned at 350of."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat oil and sugar, then add eggs. add and mix the rest of the cake ingredients in the order given beat for 1 minute. pour into 3 9-inch cake pans. bake at 350°f for 35 minutes. icing: mix butter and cream cheese together until smooth, then add sugar a little at a time. beat until smooth.","target":"in large mixing bowl, beat egg whites. slowly beat in sugar, then applesauce, skim milk, and vanilla. stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given. stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. pour into lightly greased (use non-fat cooking spray) 9x13\u0094 pan. bake in a preheated (350 degree) oven for 35-40 minutes. it is done when toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat oil and sugar, then add eggs. add and mix the rest of the cake ingredients in the order given beat for 1 minute. pour into 3 9-inch cake pans. bake at 350°f for 35 minutes. icing: mix butter and cream cheese together until smooth, then add sugar a little at a time. beat until smooth.","target":"heat oven to 350 degree f. coat a 10-cup bundt pan with vegetable cooking spray. combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. stir in carrots and flour mixture just until blended. pour batter into prepared pan. bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. cool in pan on wire rack 10 minutes. remove from pan; cool completely. make glaze: stir confectioners' sugar and juice together in bowl until smooth. spread glaze over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 5 ingredients. toss to coat well. combine with vegetables. cover and chill. when ready to serve, combine with eggs and mayo. toss gently. note: any pasta can be used. i like to use shells. this recipe can be doubled and tripled very easily.","target":"cook macaroni according to package directions. drain and rinse with cold water. in a large bowl, combine cooled macaroni, celery, bell pepper, cucumber, and onion. in a small bowl, combine mayhonnaise, yogurt, and dijon mustard. add to ingreidents in large bowl and toss well to coat. chill for at least 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce.","target":"mix together bbq sauce, zest of 1 orange and 1 lime with the juice of the orange and lime with garlic. reserve 1\/2 cup for later use. place 6 boneless skinless chicken breasts (can be flattened if you prefer) in large bag or glass bowl. pour sauce over chicken and let marinate for 30 minutes. remove chicken and discard used sauce. season with salt and pepper. grill over medium heat till done; basting often with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce.","target":"in a glass baking dish combine together the first six ingredients. add chicken and mix well using your hands to coat the chicken in this juice-masala mixture. cover and marinate for atleast 2 hours in the refrigerator. prepare the grill for grilling. boil the marinade without the chicken for 10 minutes in a pan. now, alternately grill on skewers the chicken and vegetables. grill 15 cm from medium-hot coals for 15-20 minutes or until done. remember to turn and baste often with the marinade. this way the chicken and veggies won't dry up totally and the juices will make it all the more tantalisingly aromatic and delicious for you. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce.","target":"mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. add chicken and turn to coat. cover and refrigerate 1 hours remove chicken from marinade. grill or broil chicken 15 minute or until done, turning and brushing often with marinade. heat remaining marinade to a boil and serve with chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce.","target":"coat chicken with olive oil and season with black pepper, garlic powder and cumin. grill till done. put aside on plate. in a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp. add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. bring to a boil. reduce heat and add beans. when grilled chicken is cool enough to handle, chop into bite size pieces. add chopped chicken and any juices from cooked chicken into soup. serving suggestions: garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. bill also suggests an ice cold corona and a wedge of lime."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce.","target":"fire up the grill or sautee and brown the chicken breasts in a prepared skillet on the stove top. grill both sides of chicken until outer surfaces are seared and lightly browned. spray bottom of casserole dish with nonstick spray. place grilled chicken breasts in casserole dish. brush 1 t brown mustard on top of each breast. combine salsa and lime juice, pour over chicken. bake uncovered @ 350 for 45 minutes until chicken is done and juices run clear. serve over white rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl.","target":"combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro. (salsa can be made 1 day ahead.) cover and refrigerate for at least an hour. bring to room temperature before serving and add freshly chopped parsley and cilantro. serving size: 9."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl.","target":"mix corn, beans, tomatoes, onions, and cilantro in large bowl. in separate bowl mix garlic, sugar, vinegar oil, lime juice, salt, cumin and pepper. approximately 1 hour before serving mix dressing with veggies and refrigerate. serve with tortilla scoops. veggies can be prepared the day before, just keep the onions seperate and the dressing separate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut cake horizontally into four layers. place 1 layer on serving plate. spread with 1\/3 of strawberry pie filling; repeat with the other two layers and place the fourth layer on top. in mixing bowl, fold the grated chocolate into the cool whip. frost with the cool whip mixture. refrigerate for two hours. store leftovers (if there are any) in the refrigerator.","target":"line a 15x10x1\" baking pan with waxed paper. prepare cake according to pkg. directions. pour batter into prepared pan. bake at 350º for 15-20 minutes or until cake springs back when lightly touched. cool for 5 minutes. turn cake onto a lint-free kitchen towel dusted with powdered sugar. gently peel off waxed paper. roll up jelly-roll style in the towel, starting with a short end. cool on a wire rack. in a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping. unroll cake, spread filling evenly over cake to within 1\/2\" of edges. roll up. wrap and freeze. *remove 30 minutes before slicing. plate with additional whipped topping and sliced fresh strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut cake horizontally into four layers. place 1 layer on serving plate. spread with 1\/3 of strawberry pie filling; repeat with the other two layers and place the fourth layer on top. in mixing bowl, fold the grated chocolate into the cool whip. frost with the cool whip mixture. refrigerate for two hours. store leftovers (if there are any) in the refrigerator.","target":"prepare cake mix according to directions. stir in almond and vanilla extracts. grease a 10\" tube pan. spoon 2\/3 of the batter into the prepared pan. add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan. use a knife to make a swirled pattern in the batter. bake cake according to the directions on the package. cool completely on a wire rack (at least 1 hour). combine the sugar and raspberries in a bowl slice the cake and serve topped with raspberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley.","target":"put chicken in a dutch oven or big soup pot and add water; bring water to a boil. cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear. take chicken out of water and cube into 1\/2 inch pieces; place chicken back into water, but do not have heat on. in another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water. add the next 11 ingredients to chicken and sauted vegetables and bring to a boil. reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender. serve with cheese on top, tortilla chips and sour cream, if desired. soup can freeze up to 3 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley.","target":"preheat oven to 400 degrees. flatten each chicken breast. combine egg and water. dip each breast into egg mixture then into bread crumbs. season with salt, pepper and paprika. roll and secure with a toothpick. season again. saute in butter until light golden, turning gently with two forks or tongs to brown evenly. at this point, you can refrigerate or freeze for later use. you can also remove the toothpicks. make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. heat over low\/medium heat, stirring occasionally until thickened, 30 to 45 minutes. set aside or refrigerate. when ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"adjust oven rack so that the top of a loaf pan will be in the middle of the oven and heat the oven to 350. grease two 8.5 x 4.5 loaf pans. combine pumpkin, sugar, applesauce, vanilla, and eggs. stir in spices and salt. combine flour, baking powder, and baking soda, and stir into wet ingredients. blend in nuts, raisins, and cranberries. pour batter into loaf pans (while this could make 1 large loaf; it's unwieldy and doesn't cook well). bake 50-60 minutes, or until toothpick inserted in center comes out clean. cool 10 minutes in pans, them remove from pans to finish cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"heat oven to 350. grease and flour 3 loaf pans. stir together flour, sugar, baking soda, salt, and spices; set aside. stir pumpkin, oil, applesauce, half and half, and eggs in large bowl. gradually add dry ingredients, stirring until blended. pour evenly into prepared pans. bake for 55-65 minutes, or until toothpick\/knife inserted in center comes clean. cool on wire rack for 15 minutes before removing from pans. slice and eat or wrap in foil and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"pre-heat oven to 350 degrees. place all ingredients into a large bowl and mix well. using a rubber scraper, pour mixture into a greased loaf pan. cook on middle shelf in oven, uncovered, on 350 degrees, for 1 hour or until toothpick comes out of the center clean. remove from oven and allow to cool completely before serving. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"mix eggs sugar and pumpkin in a large bowl. combine the the dry ingredients a separate bowl - then add to the first mixture and mix well and pour into a greased and floured pan 12in by 18in by 1 inches. bake at 350°f for 25-30 minutes or until you can stick a tooth pick in it and it comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"heat oven to 350. in large bowl, combine pumpkin, sugars, water, applesauce, and eggs. beat until well mixed. combine flours, baking soda, baking powder, salt and spices in a separate bowl. stir until combined. slowly add dry ingredients to pumpkin mixture. stir until well combined. grease a 9x5 loaf pan and dust with flour. pour batter into pan. bake for 50-60 minutes, or until cooked through and golden brown. cool for 5 minutes and remove from pan. cool on cooling rack until fully cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"preheat oven to 350 degrees. grease and flour 2 loaf pans. mix sugar and applesauce (or oil) with mixer. add eggs and blend. add pumpkin and blend. add water and blend. combine remaining ingred. in seperate bowl and add gradually. fill pans equally and bake for 1 hour or until brown. variations: you may omit the nuts all together. glaze them or put icing on top after they have cooled. you may add nuts to the batter and use a stressal-type topping (added before baking to give them a nicer appearance and more of a crunch. (i've tried all varieties and they were all a hit)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"preheat oven to 350. spray 2 (9x5-inch) loaf pans with cooking spray. sift first 7 ingredients together in large bowl. make a well in the center. combine the next 6 ingredients in seperate bowl, whisking until smooth. add wet ingredients to dry ingredients, stirring just until moist. stir in butterscotch chips (batter will be on the thicker side). spoon batter equally into the loaf pans. bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. let cool -- or don't. eat it warm! oh yeah -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"preheat oven to 350°f (175°c). grease two 9x5-inch loaf pans. mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnut and chocolate chips, if using. stir flour into pumpkin mixture until fully incorporated. pour batter into the prepared loaf pans. bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sprinkle each loaf with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"toss potatoes, carrots and mushrooms in a 3 1\/2 to 4 quart slow cooker. arrange chicken on top. sprinkle salt, onion and garlic powder over chicken. stir tomato paste into jar of gravy. pour gravy mixture and wine over all. cover and cook on low 8 to 10 hours or until vegetables are tender. tip: cremini, shitake or brown mushrooms - or a mixture of all three - can be used instead of the white mushrooms for added flavor."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"place chicken pieces in bottom of the slow cooker. add all remaining ingredients except the shredded cheese. cover and cook on low for about 7 hours. stir in the shredded cheese. cover for about 15 minutes to let melt. stir again. serve with warm tortillas or over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"add chopped leeks and bay leaves to 2-3 inches of water and boil while you chop and debone your chicken. add the carrotts and potatoes and broth to the pot and boil. strip chicken from the bones and add to pot. chop sweet potato and remove corn from the cobb and add to pot. boil until veggies are done. serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"in a large skillet, heat the oils over medium-high heat. add the chicken and cook for 4-5 minutes or until lightly browned. add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. stir in the water chestnuts. in a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. add to chicken mixture and bring to a boil over medium-high heat. reduce heat to medium-low, and simmer for 4-5 minutes, or until sauce thickens. serve over hot cooked rice noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"# combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, worcestershire sauce and wine in a shallow bowl. marinate in the refrigerator for several hours (overnight is best). # preheat broiler. remove chicken from marinade (save marinade) and place in a shallow pan. broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes). # in a small saucepan, bring marinade to a boil. pour over chicken, toss and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"brown chicken in non stick cooking spray. remove chicken add all of the veggies and cook down for about ten minutes. add chicken back into pan add basil lemon juice and chicken broth salt and pepper to taste. cook for about 30 min serve with instant brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"cut chicken into small cubes and boil in broth for about 30 minutes. or until the \"scum\" can be skimmed off the top. after skimming the broth return it to stove top and add remaining ingredients except the noodles. return the soup to boiling, cover and simmer for about 3 hours on low. add noodles and cook till they are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"chop all vegetables and place in a large soup pot. add chicken broth and turn stove on to high. chop chicken into bite sized pieces and add to soup mixture. bring water to boil in a small pot and add bouillion. add to soup mixture. when soup comes to a rolling boil, turn heat down to simmer. simmer until chicken is thoroughly cooked and vegetables are somewhat soft. serve with crusty or dark bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"rinse chicken, remove skin, and put in big pot. add the onions, garlic, parsley, dill, large carrot pieces, celery, honey, pepper and salt. fill with water to level of ingredients (just about covering). boil on high for 1 ½ - 2 hours. remove soup from heat. strain it to remove all loose items, leaving only broth and chicken. remove skin and bones from chicken, set aside boneless chicken meat. return clear broth to heat. add the potatoes, carrots. simmer for about an hour, until potatoes are cooked. add halfway through the hour, so they don't over cook. add chicken back to soup, heat for 10 min or so to warm the chicken up and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"put chicken thighs in pot and cover with water. add garlic, onions, garlic salt, season salt, salt and pepper. bring to a boil and reduce to a simmer. add potatoes and rice after 10 minutes. add remaining ingredients, one every 10 minutes in this order - carrots, yellow squash and celery. an hour later it's done!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.","target":"put chicken and stock into a soup pot. add all remaining ingredients, and the wine, if using. fill water to cover the chicken. simmer, skimming. cook until chicken is almost done. cool chicken and broth together. remove chicken. pick. discard vegetables with a tong and pour broth into a receptacle through a fine sieve and a double layer of cheesecloth. chill broth uncovered, remove fat. cover and chill. resimmer every two to three days if not using, or freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: i have a sneaking suspicion she added vanilla to this as well! preheat oven to 375 degrees f. flour berries and set aside. cream sugar, eggs and margarine until light. add milk and mix well. sift flour, salt, cream of tartar and baking powder. add flour mixture to creamed mixture. fold in berries last and fill greased muffin tins. bake 12-15 minutes.","target":"preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1\/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: i have a sneaking suspicion she added vanilla to this as well! preheat oven to 375 degrees f. flour berries and set aside. cream sugar, eggs and margarine until light. add milk and mix well. sift flour, salt, cream of tartar and baking powder. add flour mixture to creamed mixture. fold in berries last and fill greased muffin tins. bake 12-15 minutes.","target":"preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. combine dry ingredients. combine all other ingredients, except blueberries. combine slowly, as with other muffin recipes. fold in blueberries. fill muffin cups 1\/2 way bake in preheated oven for 25 mins or until golden brown, and springy to touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: i have a sneaking suspicion she added vanilla to this as well! preheat oven to 375 degrees f. flour berries and set aside. cream sugar, eggs and margarine until light. add milk and mix well. sift flour, salt, cream of tartar and baking powder. add flour mixture to creamed mixture. fold in berries last and fill greased muffin tins. bake 12-15 minutes.","target":"preheat oven to 400°f. combine flour,sugar, salt, and baking powder. place applesauce into a 1-cup measure. add egg whites and then enough milk to fill the cup. mix this with the flour mixture. dold in blueberries. pour batter into muffin pans. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: i have a sneaking suspicion she added vanilla to this as well! preheat oven to 375 degrees f. flour berries and set aside. cream sugar, eggs and margarine until light. add milk and mix well. sift flour, salt, cream of tartar and baking powder. add flour mixture to creamed mixture. fold in berries last and fill greased muffin tins. bake 12-15 minutes.","target":"preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3\/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"you can skip this step if you have very thin skinned tomatoes. insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin. core the tomatoes and slice them into thin wedges. chop the onion finely. make the dressing by combining the vinegar and honey. arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"using a small mixing bowl ~ but ingredients of the sauce together and whisk gently.(makes approximately 1\/2 cup to use on salad to taste). in large bowl combine the chicken, tomatoes, cucumber, scallions, mint (if using) and basil. add the sauce, and chilies to taste, top off with nuts. toss and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"half cucumbers lenghtwise, and remove seeds, then slice thinly. place cucumbers into a medium bowl, and sprinkle with salt. let stand for 1 hour. drain, squeezing cucumber slightly to remove excessive moisture. add tomatoes, and onion. mix yogurt, parsley, cilantro, and cumin in a separate bowl. pour over vegetables and gently toss. cover and chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"place potatoes in large saucepan with enough water to steam. cover and steam about 1 hour until tender. drain and cool. dice potatoes and season with salt and pepper. in a small bowl mash hard boiled eggs. combine celery, red onion and red bell pepper into small bowl with mashed eggs. in a large bowl, combine dijon mustard, sour cream, canola mayonnaise, sugar and vinegar. mix well. add vegetable mixture to dressing and mix well. add potatoes to dressing and vegetables and mix well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"cut all the tomatoes in half ( i remove the core). chop onion. place tomatos and onion in a oven proof dish drizzel with oil. add ground pepper. (i am generous with the pepper.) salt, basil and sugar. cook at 350 for 90 minutes. remove from oven and leave to cool. place cooled tomato mix in a blender, blend until smooth. boil water and 2 cups to stock cubes. put tomato mix in a sauce pan. add milk add chicken stock. add dash of woster sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"place stewed tomatoes in a med. size sauce pan. (keep the can). cut up the tomatoes and heat to boiling. remove from heat and imediately add the lemon jello and vinegar, stir until jello is comepletely dissolved. pour everything back into the can and refrigerate overnight. do not take out of refrigerator until ready to sit at the table! to serve: cut open the other end of the can and push through. cut into 6, 1 inch slices and serve on a bed of crisp lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro.","target":"peel, cut, boil potatoes to a semi-mush. rinse and put in bowl. separately mix vinegar, mustard, brown sugar and bring to a boil until sugar melts. pour this mix over potatoes. combine eggs, onion, relish, celery, carrots, miracle whip. fridge overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers.","target":"cook pasta according to packet directions, allow to cool. grill, barbecue or poach the chicken breast until cooked through (approx 15 mins), allow to cool, then cut into bite-size pieces. whisk all dressing ingredients together. put cooled pasta in a bowl and add 3 tblsp of the dressing and mix thoroughly. add the rest of the salad ingredients and mix well. add the rest of the dressing and mix well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss the coat. bake for about 45 minutes, until crisp and tender. meanwhile, in a food processor, puree the olives. scrape the puree over the potatoes and toss well. serve hot, or at room temperature.","target":"prick the potatoes a few times with a knife. bake on a cookie sheet for 1 hour at 275 degrees f. remove from oven. cut into wedges and toss with olive oil on the pan. return to oven and continue baking for 45 minutes, turning once or twice to brown on all sides. toss with sea salt and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes, if desired (i like to leave the peel on) and cut into 1\/2\" dice. heat olive oil in large skillet (you can reduce the amount of oil if using a non-stick skillet). add the potatoes, spreading into a single layer. don't stir yet! let them get golden brown on one side. stir the potatoes, and let them brown on another side. stir again, adding the pepper and onion. continue to cook until the onions and peppers are tender. if the potatoes are not done, reduce heat to low and cover the skillet until they're done. add salt and pepper to taste, and serve.","target":"prick the potatoes a few times with a knife. bake on a cookie sheet for 1 hour at 275 degrees f. remove from oven. cut into wedges and toss with olive oil on the pan. return to oven and continue baking for 45 minutes, turning once or twice to brown on all sides. toss with sea salt and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan or large microwavable bowl, melt butter and marshmallows. stir until smooth. remove from heat and stir in the cereal until it is evenly coated. let the mixture cool for about 15 minutes or so, giving it a stir once in awhile. butter you hands (important!) and then shape the treats into 2 inch balls, pressing gently so they are compact, not loose. push a stick into each ball and set aside to cool. melt the chocolate in the microwave or double boiler and stir until smooth. dip the top of the treat balls into the chocolate and then sprinkle with the candy or sugar sprinkles. lay on a wax paper lined tray until chocolate is hardened. for bake sales or potlucks, wrap each treat in plastic and tie with curling ribbon.","target":"melt marshmallows over low heat until smooth. or microwave on high for approximately 2-3 minutes until smooth. remove from heat. add molly mcbutter® natural butter; mix well. add crispy rice cereal. stir until well coated. spray 13x9x2\" (33x23x10cm) pan with oil. press mixture into pan. cool, cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"whisk together flour, sugar, baking soda, egg and 1 cup buttermilk. whisk until smooth. heat a griddle over moderate heat until hot. brush lightly with vegetable oil. using a ¼ cup measure filled halfway, make 6 pancakes. serve with butter and warmed maple syrup or honey."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"combine all ingredients and mix thoroughly to remove all lumps. heat skillet and add oil. spread spoonful of batter very thinly in pan. turn when bubbles start to pop and continue to cook until desired color is achieved. leftovers can be stored in refrigerator and reheated in pan or toaster oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"beat eggs until thick and lemon colored - about 10 minutes (if you use a stand mixer, less time). sift dry ingredients together. add buttermilk and mix with eggs, beating until mixed. add dry ingredients and mix until blended. if thicker or thinner cakes are desired, add or subtract the amount flour. fry in hot oil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"in a 4 cup measuring cup (to take advantage of the spout for easy pouring) whisk together buttermilk, egg and milk. dump in dry ingredients and whisk until thoroughly combined. heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface. pour batter onto griddle in whatever size or shape takes your fancy. when bubbles form and edges look slightly dry, use a spatula to flip the pancake and cook for another 30-60 seconds, until second side is evenly browned. this made about 12 4-inch pancakes. any remaining batter can be refrigerated overnight and the recipe can easily be doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"place all ingredients in a food processor work bowl and mix well. pour pancake batter to form pancakes in hot skillet coated with cooking spray. (on our electric stove, we set it to medium heat -- around 5 or 6) brown lightly on both sides. serve topped with butter spray or margarine, if desired, and maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"in a large bowl, combine the flour, sugar, baking soda, salt, and baking powder. in another bowl, whisk the eggs and buttermilk and until blended. stir into dry ingredients just until moistened. pour batter by 1\/4 cupfuls onto a lightly greased hot griddle. turn when bubbles form on top. cook until second side is brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1\/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely.","target":"both peanut butter and butter should be used at room temperature heat oven to 350 f, coat 2 large baking sheets with cooking spray. in medium size bowl, mix flour,baking soda, and salt. in a large bowl,beat peanut butter and butter until smooth for 2 minutes. add sugar; beat 2 minutes. beat in egg, milk and vanilla. on low, beat in flour mixture. for each cookie, roll about a tablespoon of dough into a ball. place balls on sheets, 2 inches apart. with fork, flatten each ball in crosshatch pattern into 2 inch round, if desired. bake 12 to 14 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"preheat oven to 350°f. in a saucepan heat brown sugar, corn syrup and margarine to boiling. reduce heat and simmer for 5 minutes. grease 13 x 9 pan. pour 1\/2 syrup in pan. arrange yams over syrup overlapping if needed. top with remaining syrup. bake at 350°f for 20 minutes. baste frequently until well glazed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"set oven to 350 degrees. place the sweet potatoes in a buttered casserole dish (use a baking dish large enough to hold the potatoes). in a small saucepan, combine cranberry sauce, orange juice, sugar, melted butter; bring to a boil, reduce heat and gently simmer for about 8 minutes (you will have to break up the cranberry jelly with a fork to smooth out). pour the mixture over the potatoes in the baking dish; toss gently to combine and coat. bake for about 20 minutes until the potatoes and carrots are desired texture and they are heated through. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"cook covered in boiling water to cover until nearly tender:. 5 medium sweet potatoes. preheat oven to 375 pare and cut the potatoes lengthwise in ½ inch slices. place in a shallow greased baking dish. season with: salt and paprika. sprinkle with:3\/4 cup brown sugar or 1\/3 cup maple syrup. (½ teaspoon grated lemon rind). 1 ½ tablespoons lemon juice. or t1\/8 teaspoon ginger. dot with: 2 tablespoons butter. bake uncovered for about 20 minutes, until glazed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"heat oven to 425º. grease bottom and sides of a jelly roll pan (15x10). peel sweet potatoes and slice into 3\/4 inch slices. place in single layer in pan. mix remaining ingredients in small microwavable bowl and microwave, uncovered, on high for 20 to 30 seconds or until hot. stir mixture and brush over potato slices. bake uncovered for 25 to 30 minutes or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"boil sweet potatoes in skins for 15 minutes, rinse with cool water and remove skins. mix brown sugar and water in sauce pan, and boil together for 5-minutes, stirring frequently forming a syrup. add butter and stir until dissolved. add salt and remove from heat. cut sweet potatoes in quarters lengthwise with cut side down in a. greased 9\"x12\" baking dish. poor syrup mixture over the sweet potatoes, cover them and bake at a 350° f oven for 60-minutes. baste sweet potatoes with syrup in the pan. turn them over every 10-minutes. remove from oven. optional: serve with or without butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 180c (375f). place flour and sugar in a bowl. in another bowl combine butter, eggs, honey and sour cream mix until well combined. add butter mixture to dry ingredients and stir until just combined. spoon mix into ring tin and bake 30 minutes or until cooked when tested with a skewer.","target":"in a small saucepan melt butter over medium heat. add in garlic and cayenne; cook stirring for about 2 minutes or until the garlic is softened (be careful not to burn the garlic). add in the ketchup, honey and soy sauce; bring to a simmer stirring constanly. simmer for about 4-5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut ends off cucumbers (do not peel). slice cucumbers and onion in circles. put in a bowl add cucumbers, onions and and the 8 oz bottle of zesty dressing. add salt and pepper. put lid on bowl and shake or you can stir it. let it sit in the refrigerator over night. this is good for a pot luck dinner.","target":"place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes. rinse cucumbers under cold water to remove salt. mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve. pour over cucumbers. marinate cucumbers overnight in refrigerator in sealed container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.add apples and orange juice.toss to coat.tranfer to a 11x7x2 pan coated with non cook spray. for topping combine the flour,1\/3 cup splenda,baking powder and salt.cut in butter and mixture resembles crumbs.stir in milk until moistened. drop mounds on to apples and spread. sprinkle remaining splenda on top. bake at 375.","target":"prune puree: in a food processor, process prune and hot water til finely pureed. preheat oven to 400°f. in large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. add prune puree and butter cut in with pastry blender until mixture resembles course crumbs. mix in milk just to blend. spread pie filling in even layer in a baking dish. spoon batter over apples in 6 equal mounds. sprinkle with sugar-cinnamon mixture. bake in centre of oven 35 mins until batter is baked through and springy to the touch. serve warm with diabetic ice cream, or low fat ice cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice.","target":"saute chopped onion, celery and garlic in oil until cooked (not brown). add everything else but the shrimp and chopped green pepper and cooked rice. simmer for 45 minutes. mix corn starch with 2 teaspoons of water and stir into the sauce. cook and stir until thickened. add shrimp and chopped green pepper. simmer 5 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice.","target":"in a large pot, heat bacon grease (or lard) and add flour, stirring constantly until roux is golden brown. add onion, green pepper, and celery and cook until tender (about 10 minutes). pour in tomato sauce, whole tomatoes and liquid, and combine well. add garlic, tabasco, worchestershire, sugar, salt, and pepper. simmer 30 minutes; stirring occasionally. add shrimp, parsley, and green onions; cook another 30 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice.","target":"saute onion, celery, green pepper and garlic in butter until onion is tender. remove from heat. stir in tomato sauce, water and seasoning. simmer uncovered for 10 minutes and add water if needed. run shrimp under hot water and stir into sauce mixture. heat to boiling. cover and lower to medium heat and cook for 25 minutes or until shrimp are tender. service over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking. drain meat mixture of fat. add sauces and soup, stir well to combine. season with salt, pepper, and cumin to taste. place two cups of mixture in bottom of 9x13\" baking dish spread evenly. add layer of tortillas. add another two cupps of mixture followed by tortillas. place remaining mixture in dish and spread evenly. cut two tortillas into thin strips and mix with cheese. sprinkle on top. bake in pre-heated 350 oven for 30 minutes or until cheese melts. allow it to sit for 5 minutes before serving.","target":"preheat oven to 350 degrees. boil egg noodles to a little firmer than al dente and drain. in a casserole dish combine the mushroom soup, milk, and tuna. mix well. pour the cooked noddles into the casserole dish with the soup\/tuna\/milk mixture. sprinkle to with crushed black pepper. pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. in a large bowl, combine fruit cocktail (juice included), sugar, eggs and vanilla and stir until well mixed. combine flour, salt and soda and gradually add to fruit mixture. stir until well combined. pour into a greased and floured 9 x 13 inch baking pan and bake for about 45 minutes or until cake starts to pull away from the sides of the pan. cool completely and frost with included recipe or just top with whipped cream or cool whip. frosting: combine whipped topping and pudding mix until well mixed. fold in mandaring oranges with juice until well combined. frost cooled cake. store in refrigerator.","target":"drain fruit cocktail well, reserve 1\/2 cup liquid. beat egg and sugar. sift dry ingredients, add to egg mixture, alternately with fruit liquid. fold in the fruit. pour into 9x9 greased and floured pan. sprinkle brown sugar and nuts on top. bake 350 degrees for 40 minutes. serve from the pan. this is also good for dessert, served with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all of the ingredients in order. add 1\/2 t. cinnamon to batter. pour into greased tube pan. bake approx 1 hour, 15 minutes at 350. frosting: beat 1-2 lrg bricks of cream cheese with at least 1-1\/2 celsius powdered sugar til smooth and thick for frosting.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in small sauce pan cook poppy seed with honey and 1\/4 cup water for 5-7 minutes. cool. cream butter\/margarine and sugar until light and fluffy. add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. blend in sour cream and vanilla. sift together flour, baking soda, baking powder, and salt. gradually add poppy seed mixture to dry mixture, beating well. beat egg whites until stiff and fold into batter. pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. bake at 350 degrees for 1 hour and 15 minutes. cool in pan for 5 minutes. remove from pan and cool on a wire rack.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: finely shred rind from the lemons and squeeze 1\/4 cup of juice. mix dry ingredients together with lemon rind. beat all wet ingredients together and add to dry ingredients. mix well. pour into a greased and lined 8\"\/20cm cake tin. bake at 350°f\/180°c for at least 45 minutes to 1 hour and a skewer comes out clean. cool and ice\/frost with cream cheese icing\/frosting or lemon icing\/frosting and top with flaked almonds or poppy seeds (optional).","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix sugar and eggs together and beat until light and fluffy. gradually add milk and beat. add butter and extracts; blend well. sift dry ingredients and add sugar\/butter mixture. mix well and add poppyseeds. grease and flour one loaf pan. bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean. turn out onto cooling rack. mix lemon juice and powdered sugar. spread on cake while it is still warm.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine eggs, oil, sour cream, vanilla, and sugar. combine the flour, baking powder, and baking soda. add to the first mixture, mixing until combined. then add the poppy seeds,stir the batter to evenly distribute poppy seeds. bake either in 2 greased loaf pans, or a greased bundt pan. bake at 350 until a toothpick inserted in the center comes out clean. cool for 10 minutes, then invert onto wire rack.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl mix butter and sugar until creamy. blend in each egg separately. mix at least 2 minutes. add lemon juice, lemon zest, sour cream and poppy seeds. mix another 2 minutes. into a separate bowl sift (very important) flour, baking powder, and salt. gently blend flour mixture a little at a time into the batter mixture. blend well. pour into a greased loaf pan or bundt cake pan. bake at 350 degrees f or 180 degrees celsius. takes 60 minutes in loaf pan. if using bundt cake pan check for doneness at 45 minutes.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix sugar, butter or margarine,lemon peel and eggs in large bowl. stir in flour, baking soda, and salt. shape dough into a roll, 12\" long. roll in plastic wrap and roll into a cylinder 12\" long, refrigerate 2 hours or until firm.heat oven to 375*. cut dough into 1\/4\" slices. place about 2\" apart on ungreased sheet. bake 10-12 minutes or until edges are light brown. immediately remove from cookie sheet to wire rack to cool completely. spread cookies with poppy seed glaze. poppy seed glaze. mix all ingredients till smooth. add 1-2 tsps water, if necessary to make glaze spreadable.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan. combine poppy seeds and milk in medium bowl. stand for 1 hour. add butter, essence, sugar, eggs and sifted flour to poppy seed mixture. beat on low speed with electric mixer until combined. then beat mix on medium speed for about three minutes (until a pale colour). pour into prepared pan. bake in moderate oven (180c) for approximately 1 hour (until middle is cooked). stand for five minutes before turning onto a wire rack. (english to american flour translations). cake and pastry flour = soft flour all-purpose flour = plain flour bread flour = strong flour, hard flour self-rising flour = self-raising flour whole-wheat flour = wholemeal flour.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix egg white and milk. add lemon juice. add margarine. set aside. combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest. mix with milk mixture. add vanilla. pour into greased 8 inch square pan. bake at 350f for 30 minutes. while still warm sprinkle with powdered sugar.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix and blend all ingredients 2 minutes. bake in a greased and floured bundt pan or 2 large loaf pans. bake 40-50 minutes at 325°f (chef note: i discovered it took somewhat longer to bake. guess it depends on oven.). for glaze: in small saucepan over medium heat, stir glaze ingredients together until sugar is melted. pour over cake.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. grease a bundt pan. beat together cake ingredients with an electric mixer for about 4 minutes. pour batter into prepared bundt pan. bake for 45 minutes or until toothpick tests clean. while cake is baking mix lemon juice with powdered sugar for the glaze. it should have a thin consistency to sink into the cake. when cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it. allow cake to cool and then remove from the pan.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. for cookies, beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. beat in egg and lemon peel. combine flour, baking soda and salt; gradually add to butter mixture. beat in poppy seeds on low speed. drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. bake 11 to 12 minutes or until edges are lightly browned. let stand on cookie sheets 1 minute; transfer to wire racks and cool completely. for glaze, combine powdered sugar and lemon juice in small bowl; mix well. drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 200°celcius. mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed. grind some lemon peel into the dough. butter the baking tray (any form will do but i like to have it in a long one or a gugelhupf one) and put the dough mixture in it. bake the cake for about 45 minutes. check on a needle if it is ready. you can also use orange marmalade--that works great as well. if you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 2 9 inch cake pans or 1 tube\/bundt pan. in large mixing bowl, add cake mix, eggs, oil, pudding, and water. blend on low speed until moistened. then add almond extract, both cream sherrys and poppy seeds, mix on medium speed for 2 minutes. pour batter in prepared pan and bake immediatley. 2 9inch cakes take 25-30 minutes, tube or bundt 40-50 minutes. cool in pan on rack and then remove. frost with your favorite cream cheese frosting or just a plain powdered sugar glaze. note: an 18.25 oz pkg. cake mix has 4 cups of mix. we suggest with the left over cup of mix you dust your cake pans or make a struesel topping. (for another dessert).","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350 degrees (f). beat all ingredients, except poppy seed, in large bowl with electric mixer on low speed just to moisten. beat on medium speed 3 minutes. stir in poppy seed. pour into greased and floured 10-cup bundt pan. bake in preheated 350°f oven 40 to 45 minutes or until toothpick inserted in center comes out clean. cool in pan 10 minutes. invert cake onto wire rack. cool completely. sprinkle with confectioners' sugar, if desired.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. mix well with a wire whisk and set aside. in a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste. scrape down the sides of the bowl (this ensures that the butter and sugar are thoroughly blended to provide a consistent base for the remaining ingredients). then add the egg yolks, egg, and lemon extract. beat at medium speed until light and fluffy. drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. immediately transfer the cookies with a spatula to a cool surface.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. grease a 9x13 cake pan and set aside. in a large mixing bowl, beat together on low the 1st 6 ingredients. when combined increase speed to medium and mix for an additional 4 minutes. pour into greased 9x13 cake pan. bake at 350 degrees f for 35- 40 minutes or until a toothpick inserted in center comes out clean. cool cake completely. spread lemon pie filling evenly over cooled cake. in a large bowl mix together instant lemon pudding mix and milk until thickened. fold cool whip into pudding mixture. spread evenly over lemon pie filling. refrigerate until ready to serve. enjoy! note: i baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake cake as directed on package in 9x13. cool. for filling: mix sugar, cornstarch and salt in a small saucepan over medium heat. add water slowly stirring constantly. bring mixture to a boil and boil for 1 minute, remove from heat. stir in butter and lemon juice. mixture will thicken as it sits. for frosting: mix sugar, cream of tartar, vanilla and egg whites in a bowl add boiling water and beat at high speed for 5-7 minutes until fluffy. when cake and filling are cooled top the cake with the filling then frost. * looks pretty in a glass cake pan*.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare a bunt pan by covering the inside with room temperature butter and coat with sugar. mix all ingredients together and beat well. bake at 350°f for 35-45 minute (do not overcook as it dries out quickly). let cool for 10-15 minutes and then invert onto a plate. cool completely.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the cake mix with the flour. remove 2\/3 cup for the streusel top. add the margarine to the 2\/3 cup batter and mix well. add the rest of the ingredients to the cake mix. stir by hand until just smooth. spoon into lined muffin tins 1\/2 full. sprinkle with streusel mix. bake at 375 degrees for 25-30 minutes.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease loaf pans, 2 large or 4 small. combine the first 5 ingredients, beat at medium speed with an electric mixer until blended. stir in pecans and poppy seeds. put in loaf pans. bake at 325f for 40 minutes. mix together 1\/2 cup lemon juice and 2 tablespoons sugar until sugar is dissolved. while loaves are hot, pour lemon\/sugar combination over each one equally. cool in pans for at least 10 minutes.","target":"preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. coat bottom only of 8\" square pan with cooking spray. spoon flour into dry measuring cup, level with knife. combine flour, chocolate chips and baking soda combine sugars and remaining 5 ingredients in bowl, stir til blended. add flour mixture, blend again. spread batter in bottom of pan. bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. cool on wire rack.","target":"preheat oven to 350. spray an 8 inch pie pan w\/ cooking spray. combine flour, chocolate chips, baking soda and salt. combine both sugars and remaining 5 ingredients in same bowl, stir until blended. bake until knife comes out clean, approximately 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping.","target":"combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping.","target":"beat egg, milk and vanilla together. combine remaining ingredients and stir into the batter, just until somewhat smooth, but slightly lumpy. don't over mix. to make pancakes; pour a little batter onto a hot griddle. leave at least 2\" of space between pancakes. allow them to cook until the tops of pancakes are bubbled, then turn with spatula. cook just until the underside is lightly browned. makes 10 (4\") pancakes. recipe may be doubled. unused batter may be stored in the refrigerator. thin with a little cold water if batter becomes too thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping.","target":"heat milk in a saucepan until warm and set aside. blend your oatmeal flour and mix with the rest of the oatmeal, baking powder, salt, and cinnamon. in a separate bowl whisk your egg whites until they reach a stiff consistancy. combine the wet and dry ingredients in one bowl and mix until blended. add the egg whites and fold into the mixture. heat a pan or griddle. add a full ladle of the mix to the pan. cook until the first side is golden brown, then flip and cook similarly on the other side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain pineapple, reserving 1 tablespoon juice; set pineapple aside. cut each ham steak in half; place on an ungreased baking pan. in a small bowl, combine brown sugar, mustard and reserved juice. spread over ham. top with pineapple and cherries. bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.","target":"preheat charcoal or gas grill. in a small saucepan, heat jelly and garlic over medium heat until jelly is melted, or in a microwave safe bowl, heat in microwave oven at high power until melted, about 1 minute. stir in cilantro. set aside 1\/4 cup of glaze mixture for serving. place ham steaks on grill over medium heat. grill 3 minutes. turn steaks over, brush with half of remaining glaze mixture and continue to grill another 3 minutes. turn again, brush with remaining half of glaze mixture and continue to grill 1 to 2 minutes or until ham is glazed and heated through. serve with reserved glaze mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make the glaze in a small saucepan by combining the preserves, mustard, lemon juice, and cinnamon. cook and stir over low heat until thoroughly combined--about 2 to 3 minutes. score fatty edges of ham. grill ham over medium coals for 6 to 8 minutes per side, brushing with glaze during the last few minutes of grilling.","target":"preheat charcoal or gas grill. in a small saucepan, heat jelly and garlic over medium heat until jelly is melted, or in a microwave safe bowl, heat in microwave oven at high power until melted, about 1 minute. stir in cilantro. set aside 1\/4 cup of glaze mixture for serving. place ham steaks on grill over medium heat. grill 3 minutes. turn steaks over, brush with half of remaining glaze mixture and continue to grill another 3 minutes. turn again, brush with remaining half of glaze mixture and continue to grill 1 to 2 minutes or until ham is glazed and heated through. serve with reserved glaze mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together flour,sugar,baking powder and salt. beat egg well. add milk, oil and blend together. add wet ingredients to dry. mix together until all dry ingredients, wet do not over mix. add blueberries and fold into batter. use lightly oiled frying pan and heat. fry each pancake until cooked.","target":"in a large bowl, combine buttermilk, cottage cheese, egg and vanilla. in a separate bowl, combine remaining dry ingredients. mix dry ingredients into a bowl of liquid ingredients. fold in well-drained blueberries. drop 1\/4 cup of batter onto hot non-stick skillet that has been sprayed with a non-stick cooking spray. when bubbles begin to burst on first side, flip and cook other side of pancake until golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together flour,sugar,baking powder and salt. beat egg well. add milk, oil and blend together. add wet ingredients to dry. mix together until all dry ingredients, wet do not over mix. add blueberries and fold into batter. use lightly oiled frying pan and heat. fry each pancake until cooked.","target":"soak the cranberries in the maple syrup for about 8-12 hours. mix together theyoghurt, corn meal, all-purpose flour, the baking soda, the baking powder and the salt. add the cranberry\/maple syrup to the mixture and stir. lightly grease a skillet and heat up over a medium heat. pour enough batter into the skillet to make one pancake and cook, turning once. the pancake is cooked when the surface is covered with bubbles and it has turned golden brown. repeat until all the batter is used up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together flour,sugar,baking powder and salt. beat egg well. add milk, oil and blend together. add wet ingredients to dry. mix together until all dry ingredients, wet do not over mix. add blueberries and fold into batter. use lightly oiled frying pan and heat. fry each pancake until cooked.","target":"beat egg until frothy. beat in remaining ingredients except blueberries, beating just until smooth. gently stir in blueberries. grease a heated griddle. for each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto the hot griddle. cook pancakes until puffed and dry around edges. turn and cook other side until golden brown. one serving = 2 pancakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"1. cook pasta according to directions, adding broccoli the last 4 minutes. drain; keep warm. 2. combine broth, cornstarch, and seasoning; set aside. 3. cut the chicken into 1 inch chunks .in a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. 4. stir cornstarch mixture; add to skillet. cook and stir until thickened. stir in tarragon; cook for 2 minutes. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cream cheese and potted meat with an electric mixer till smooth. spread on 1 slice of bread and cover with another to make a sandwich; cut sandwich diagonally and then diagonally again. stand on crust side on a plate with points up. serve cold.","target":"preheat oven to 300'. break up tuna mixing it with miracle whip. mix in remaining ingredients. in preheated oven, lightly toast whole wheat bread in pairs (so one side gets toasted). spread mixture onto toasted side of bread. wrap in foil and put into oven for 30 minutes until heated through and the cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, cream the cream cheese, butter and sugar with an electric mixer. add the milk, vanilla and pudding mixes. mix until all the lumps are gone. fold in the cool whip. put half of the cookies in the bottom of a large glass bowl. cover with the entire pudding mixture. top with remaining cookie chunks. cover and refrigerate 8 hours or overnight.","target":"sift dry ingredients together; add raisins. combine egg, milk and molasses. add liquid mixture to dry ingredients, mixing thoroughly. pour into a greased pudding mold, the bottom of which has been lined with waxed paper. cover tightly and steam for two hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, cream the cream cheese, butter and sugar with an electric mixer. add the milk, vanilla and pudding mixes. mix until all the lumps are gone. fold in the cool whip. put half of the cookies in the bottom of a large glass bowl. cover with the entire pudding mixture. top with remaining cookie chunks. cover and refrigerate 8 hours or overnight.","target":"combine together 4 cups dry skim milk, 1 cup sugar, 1\/2 cup cornstarch and place in tightly covered container or jar and refrigerate up to 1 month. chocolate pudding: mix 1 cup basic mix and cocoa in a double boiler . stir and add water. cook about 10 minutes or until thick. pour into individual desert bowls, parfait bowls or a cooked pie shell. let chill and serve. vanilla pudding: same directions as chocolate pudding but add vanilla instead of chocolate. for a richer pudding, substitute the water for 1 cup skim milk. serve with dream whip or whip cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: try to use a deep fryer if you have one- heat the oil to 350 degrees. combine the water, tablespoon of salt and 1\/2 t accent. put the chicken into this marinade and let sit for 30 minutes (or longer if you start early). in one bowl, combine the egg and milk. in another bowl, combine the flour, 2 1\/2 t salt, pepper and 3\/4 t accent. coat the chicken in the flour mixture, dip in the egg mixture, then coat again in the flour mixture. drop the pieces about 3-4 at a time into the hot oil and fry for about 12 minutes. do not crowd the oil. remove to paper towels in a collander and drain.","target":"combine milk powder, paprika, poultry seasoning and pepper in a large resealable plastic bag. add chicken, one piece at a time, and shake to coat. place in an 8-inch square baking pan coated with cooking spray. bake, uncovered, at 350 degrees for 30 minutes or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. boil potatoes until just tender, 20-25 minutes; drain. when cool enough to handle, peel and dice into 1\/2 inch pieces. put potatoes in 3 qt round casserole or rectangular baking dish. in a large saucepan, melt butter over medium heat. add flour; stir while cooking, 1-2 minutes. whisk in milk and add garlic. season with salt and cayenne pepper. stir in cheddar cheese and all but 2 tbs parmesan cheese. add potatoes to sauce and stir to mix evenly. pour into casserole dish. sprinkle remaining parmesan cheese over top. bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top. let stand 5 minutes before serving.","target":"preheat oven to 375 degrees. coat 2-quart dish with spray. wash, dry and then use a mandolin to thinly slice the potatoes. no need to peel the potatoes. melt butter in large pan or pot. add onion. spray with nonstick spray. cook, stirring occasionally, until onion is completely softened, about 5 minutes. stir in flour, then slowly add milk. add potatoes. stir to mix. bring to a boil. stir in 6 oz. of the cheese and papper. pour into prepared dish, spreading them out evenly. bake for 1 hour uncovered. after 1 hour, cover with lid or foil and bake another 20 minutes. remove from oven. sprinkle with rest of cheese. recover with lid or foil until cheese has melted. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cornstarch and water. set aside. in saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot. slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute. remove from heat. serve warm or room temperature.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all ingredients in a saucepan and cook until thickened. suggested use: cut up a pork roast into 1\" chunks. fry in a pan to brown the meat. place the meat in a casserole dish. cut up green pepper and onions into 1\" chunks and place in dish. i sometimes add carrots. pour the thickened sweet and sour sauce over all and bake@ 350 deg. f for about 1 hr. amounts for these items are up to you. serve over rice.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place green and red pepper in water in saucepan. bring to boil, and simmer 1 minute. add the bouillon cube, brown sugar, white sugar and kitchen bouquet. make a smooth paste of remaining ingredients and add to the simmering liquid. cook a minute or two until sauce is thick and clear.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in bowl, combine cold water, vinegar, sugar, salt and soy sauce.stir well to dissolve sugar, then stir in ginger and garlic. transfer mixture to a small saucepan and bring to a simmer.stir in apricot jam, mixing well. do not allow this to come to a boil. in a small bowl, dissolve cornstarch in water, add to vinegar mixture and bring to a boil.as soon as it comes to a boil, remove from heat and let cool before serving. store unused sauce in tightly capped container in refrigerator for up to 1 week.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, combine pineapple juice and tomato sauce. gently stir over medium heat until hot. stir vinegar into cornstarch. add to pineapple mixture, stir until thickened, about 3 minutes. stir in hot pepper sauce and salt(optional). okay, you are done!","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a heavy 10 to 12 inch skillet. add onions and cook over medium heat, stirring constantly for 2 to 3 minutes. when they are transparent but not brown, stir in the cabbage, tomatoes, vinegar, salt and a few grindings of pepper. simmer uncovered, stirring frequently, for 20 minutes,or until cabbage is tender. stir in the sugar and cook 1-2 minutes longer. serve in a heated bowl.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir the cornflour into the water. combine all ingredients in a small saucepan over a medium heat. stir the mixture constantly and bring it to the boil. continue to stir until the sauce thickens. use immediately or store in an airtight container in the refrigerator. note: for a thicker sauce add more cornflour eg to use as a dipping sauce.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix cornstarch in cold water to dissolve. mix first six ingredients in a sauce pan and bring to a boil. add the cornstarch and water and stir until mixture returns to a boil. continue stirring over medium heat until mixture thickens and becomes semi-glossy.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the vinegar, brown sugar, ketchup and soy sauce together and bring to a boil in a small pot. mix together the cornstarch and water and add to pot until thickened. you can for a thicker sauce mix 4 teaspoons of cornstarch and 4 teaspoons water. if desired you can add 1 green pepper, cut into chunks, and pineapple chunks after it has thickened.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook onion and garlic in oil in heavy saucepan over moderately low heat, until golden brown, about 30 minutes. increase heat to moderate, and add cumin and allspice and cook 30 seconds. add tomatoes (including juice), brown sugar, salt, and pepper and simmer. break up tomatoes and cook 10 minutes. stir in sauerkraut and bring to a boil. reduce heat and simmer, partially covered, until most of liquid is absorbed (about 30 minutes).","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend first three ingredients until they are a smooth paste, gradually blend in pineapple and orange juice, stirring to blend. add tomato juice. add meat to skillet. cook over low heat until pork is done. toss in pineapple chunks, heat through 5 minutes. serve over rice.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray wok or large pan with pam-type spray. add cut up spam and saute until browned, remove and set aside. cut up pineapple and set aside. spray again and saute veggies until mushrooms have released their liquid. mix rest of ingredients into the cold water, add to pan. stir until mixture has thickened, add pineapple and spam, heat until warmed through. serve over rice.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a small pot on medium heat. add the green onion and garlic and stir-fry for 1-2 minutes. combine 1\/4 cup water, salt, sugar, soy sauce, and vinegar. add to the pot and bring to a rolling boil. lower heat and simmer for 5 minutes. combine cornstarch and 3 tbsp water in a glass until well mixed. slowly add to pot, stirring constantly. simmer, stirring constantly, until thick.","target":"drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the zucchini in half lengthwise (you can also use yellow summer squash). spread butter or margarine on one half of the squash. sprinkle the garlic, cheese's and spices on the other half. (use as much or as little as you like) place the buttered half on top of the half with the cheese and spices. slice in half or if squash is real big, cut in thirds or fourths. wrap each portion in aluminum foil and place on grill. grill for about 10 to 15 minutes turning often.","target":"stir batter ingredients until batter is smooth- if it's too thick add water- otherwise add flour-i get it to where it kinda sticks to the fork. dip zucchini in batter, deep-fry in preheated oil (i set the stove on medium high) until batter is crispy serve with tzatziki! enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the zucchini in half lengthwise (you can also use yellow summer squash). spread butter or margarine on one half of the squash. sprinkle the garlic, cheese's and spices on the other half. (use as much or as little as you like) place the buttered half on top of the half with the cheese and spices. slice in half or if squash is real big, cut in thirds or fourths. wrap each portion in aluminum foil and place on grill. grill for about 10 to 15 minutes turning often.","target":"divide the zucchini between two pieces of heavy duty foil about 18\"x20\". spoon salsa over zucchini using as much as you want. fold foil around veggies and seal tightly. grill, covered, for about 15-20 minutes or till veggies are tender. sprinkle some cheese on it and leave in on the grill for a couple more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat grill, you want a medium fire. remove outer layers of cabbage. rinse and let head of cabbage dry. hollow out center of head of cabbage, the end opposite of the stem. you want just about an inch size hole approximately a couple of inches deep. season generously with seasoning of choice in hollowed area. place butter into hollowed area. wrap in foil and place on grill. grill over inderect heat. 3 hours or more. cook as long as desired, should definately be done by 3 hours. remove from grill, unwrap from foil on plate, serve immediately.","target":"light grill, you want a medium fire. thaw corn. cut approx 6 inches sheets of aluminum foil. coat ears of corn with softened butter. shake seasoning on each ear of corn. wrap each ear of corn in a foil sheet. place on grill, and grill for approximately 30-45 minutes over indirect heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut cabbage in eighths. place each piece of cabbage on a piece of aluminum foil large enough to wrap around entire piece of cabbage to leave no openings. before closing foil and 1 tablespoon of butter to each piece of cabbage and salt and pepper to taste. wrap in foil, make sure there are no punctures in foil. place on grill and let cook for 30 minutes or until tender, not mushy -- enjoy.","target":"light grill, you want a medium fire. thaw corn. cut approx 6 inches sheets of aluminum foil. coat ears of corn with softened butter. shake seasoning on each ear of corn. wrap each ear of corn in a foil sheet. place on grill, and grill for approximately 30-45 minutes over indirect heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the corn according to package directions and allow it to cool. in a mixing bowl, combine the cooled corn with the onion, green pepper, and the parsley. stir in the olive oil and vinegar. add the salt and pepper and stir. cover and chill in refrigerator for at least one hour prior to serving.","target":"light grill, you want a medium fire. thaw corn. cut approx 6 inches sheets of aluminum foil. coat ears of corn with softened butter. shake seasoning on each ear of corn. wrap each ear of corn in a foil sheet. place on grill, and grill for approximately 30-45 minutes over indirect heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine dry ingredients in a mixing bowl; set aside. combine egg, buttermilk, and butter; mix well. make a well in center of dry ingredients; pour in liquid ingredients. stir just until moistened. fold in blueberries. fill greased muffin pans 2\/3 full. bake at 425 degrees for 20-25 minutes. remove from pan immediately.","target":"preheat oven to 400f and grease muffin pans. sift first four ingredients together. beat eggs and sugar together; add buttermilk and add all to dry ingredients gradually, beating hard for 1 minute. pour into prepared pans and bake for 20 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak kidney beans overnight. pour out water and add 3 quarts fresh water. chop onion, bell pepper, celery and garlic. add to beans. add salt, pepper and creole seasoning. cover and cook on low heat 4 hours. cut smoked sausage in 1 1\/2-inch rounds. add to beans and cook 45 minutes. stir beans occasionally while cooking. rice: bring 2 cups water and 1 tablespoon margarine to boil. add 1 cup rice; cover and simmer on low until water steams away. serve red beans over hot, steaming rice.","target":"best when prepared the day before, as these directions instruct. soak beans overnight in water to cover. drain. cook beans with ham soup base slowly for 3 hours. near end of bean cooking time, saute yellow onions in olive oil until tender. add remaining ingredients except seasoned salt and rice; cook slowly for 1.5 hours. cool. re-heat the next day and simmer for up to 1 hour [may need to add a little extra water if beans are too thick.] add seasoned salt to taste. for thicker beans, remove a few beans from the pot, mash beans and return to pot. serve over cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak kidney beans overnight. pour out water and add 3 quarts fresh water. chop onion, bell pepper, celery and garlic. add to beans. add salt, pepper and creole seasoning. cover and cook on low heat 4 hours. cut smoked sausage in 1 1\/2-inch rounds. add to beans and cook 45 minutes. stir beans occasionally while cooking. rice: bring 2 cups water and 1 tablespoon margarine to boil. add 1 cup rice; cover and simmer on low until water steams away. serve red beans over hot, steaming rice.","target":"heat oil in a large nonstick skillet over med heat. add the onions, garlic, and bacon. cook, stirring often, for 6 minutes, or until lightly browned. stir in the beans and rice. cook for 10 minutes, or until the rice is lightly browned. season with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix the above ingredients (except for the ketchup and jelly) and form into balls (small walnut size). place in large shallow pan and put in preheated oven. cook for approximately 30 minutes or less. these can be frozen to use later. when ready to serve, make sauce with the ketchup and grape jelly and simmer until hot. sauce will thicken.","target":"combine the turkey breast with the egg, breadcrumbs, and seasonings and form into 10 little meatballs. place on foil lined cookie sheet and bake at 375°f for 20-25 minutes (but keep watch in case they brown faster). meanwhile, prepare the egg noodles and brown gravy mix according to the packaging. when the noodles are cooked, drain well and return to the pot. mix in the brown gravy and stir well. remove the meatballs from the cookie sheet and divide the noodles and meatballs into bowls. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine flour, 2\/3 c sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth. beat egg whites at high speed til foamy, add 1\/4 c sugar 1 tablespoon at a time, beating til stiff peaks form. gently stir 1\/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries. pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch. bake 350 degrees f for 35 minutes or til cake springs back when lightly touched in the center. let cool; serve warm, shift powdered sugar over top.","target":"preheat oven to 350°f place a 9-inch cake pan, filled with about 3\/4 inch of water, into the oven. grease a 1 quart (4 cup) souffle dish. in a large bowl, whisk together sugar, flour and salt. add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. in a medium bowl, beat egg whites to soft peaks. stir egg whites gently into lemon mixture, until well combined. pour mixture into prepared souffle dish and gently place in water bath. bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine vegetables in a large mixing bowl. in a microwavable bowl combine oil, vinegar, and sugar; microwave uncovered for about 45 seconds to dissolve sugar - note if you are using splenda omit this step. pour hot dressing over vegetables; mix well. refrigerate to blend flavours. leftovers will keep a couple days in the fridge.","target":"steam potatoes until tender, set aside. saute onions in oil until translucent. add caraway and curry powder to onions, adding enough water to make a paste. add potatoes, cabbage and carrots and about one half cup of water or stock. cook until cabbage and carrots are just tender. serve hot on bed of brown, basmati or jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. rinse olives and drain. dry on paper towels. combine all ingredients, adding baking powder last. brush muffin cups with oil and dust with flour. (do not use paper baking cups.) bake for 40 to 45 minutes, or until golden. serve warm. variation: recipe can be baked in 9x5 inch loaf pans. increase baking time by 15 minutes. this recipe can be used to make muffins. or it will make 2 small loaves of bread.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 7 ingredients. combine egg, buttermilk and margarine. stir liquids into dry ingredients just until moistened. fill muffin cups 2\/3 full. bake at 400 degrees for 14-18 minutes or until golden brown. cool 5 minutes before removing from pan to wire rack.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop apples roughly. preheat oven 400 degrees f. grease muffins tins lightly. mix all dry ingredients together. beat eggs, mix in the oil and milk. add wet mix to the dry mixture and stir just until combined. add apples and stir again, just til mixed. pour into muffin pans. bake 25 minutes. this is the original oven temp, and time. i usually bake everything moderate heat, 350 degrees, so the timing is about the same, or 30 minutes.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f. grease and flour muffin tins or use paper liners. in a small bowl combine white sugar and butter and mix with a fork until crumbly and set aside for topping. in a large bowl combine brown sugar, oil and egg. in a separate bowl combine buttermilk, soda, salt and vanilla. alternately add buttermilk mixture and flour into the brown sugar mixture, stirring with a wooden spoon until combined. fold in apples and pecans (if using). spoon batter into prepared muffin tins and then sprinkle with reserved topping mixture. bake for 30 minutes or until toothpick tests done.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. in a bowl combine flour, baking powder, and cinnamon. set aside. in a small pot melt butter over low heat. add chocolate chips and cocoa while stirring constantly. remove from heat when chocolate chips are just about melted. in a large bowl combine eggs, sugar, and vanilla. add in flour mixture and chocolate mixture alternately stirring just until blended. do not overmix. spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil. (muffins tend to stick). sprinkle muffins with chocolate chips and chopped nuts. bake for 20 minutes or until a toothpick inserted comes out clean.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400*. lightly butter, spray or line with paper liners.12 muffins cups and set aside. combine the flour, sugar, baking powder, baking soda, and salt in a large bowl -- stir to blend well. in a seperate bowl, whisk together the sour cream, eggs and vanilla until smooth. add to the dry ingredients all at once and fold just until evenly moistened -- please, do not overmix. divide the batter evenly the muffin cups. make a small hollow in the batter with the tip of a teaspoon and spoon 1 tsp jam into each hollow. bake until the tops are golden and the edges pull away from the sides of the cups -- 20-22 minutes. cool on a wire rack before removing from pans.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the eggs, oil, buttermilk, brown and white sugar and vanilla. sift all dry ingredients together and slowly add to the egg mixture. stir in apple, coconut, dates, carrots, nuts and orange rind. stir until just mixed. spoon batter into muffin tins that have been greased. bake at 375°f for 15-20 minutes. this makes about 4 dozen muffins. enjoy!","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. spray 2 muffin tins with pam sift your dry ingredients together. thoroughly combine apples and sugars and then add the oil, eggs, nuts, and vanilla. add the dry ingredients to the wet ingredients and mix well. the batter will be very thick and gooey. fill the muffin tins 2\/3 full. bake for 30 minutes. these can be frozen.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f line 12 muffins tins with paper cups. combine flour, sugar, and baking powder. make a well in the center. add milk, eggs, butter and vanilla. stir until ingredients are combined. lightly fold in grapes. bake 25 minutes or until golden brown on top, cool in pan.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together the flour, baking powder, baking soda, and salt. in a blender, mix until smooth the tofu, suger, juice, lemon juice, nutritional yeast, and vanilla extract. gently fold the two mixtures together until 'just mixed'. pour into a non-stick muffin pan, and bake for about 25 minutes at 350 degrees. cool before removing from the tin.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine the flour, brown sugar, baking powder, salt and cinnamon. in another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. stir into the dry ingredients just until moistened. fill paper-lined muffin cups two-thirds full. for topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. sprinkle over batter. bake at 400 degrees for 16-20 minutes or until muffins test done. cool for 5 minutes before removing from pans to wire racks.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease muffin pans or line with paper bake cups; set aside. in medium mixing bowl combine oil, molasses, brown sugar and egg; beat well. stir in milk and bran. in large mixing bowl combine flour, baking powder and salt. add bran mixture. mix just till dry ingredients are moistened. stir in prunes. spoon batter into prepared muffin cups, filling 3\/4 full. bake in 400°f oven for 15 to 18 minutes or till done.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. peel, core and mince apples. mix together flour, baking powder, salt, brown sugar and spices. blend in apples. make a well in the centre. in a separate bowl, whisk together buttermilk, egg and oil. pour into the well and blend until moist. do not over mix. fill greased muffin tins. if using, sprinkle with topping. bake for 16 to 19 minutes. allow to sit for about 5 minutes and remove from muffin tins to a plate. enjoy.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 375°f (190°c). lightly grease one 12 cup muffin tin. lightly beat egg. in a separate bowl mix flour, baking powder, salt, ground cinnamon and sugar thoroughly. in a separate bowl, mix milk, oil and apples. gently fold egg inches add mixture to the dry ingredients. stir until barely moistened. batter will be lumpy. fill greases muffin tins until 2\/3's full. bake in preheated oven for 20 minutes until lightly brown.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. combine pumpkin and yogurt in a large mixing bowl. add cake mix. using a mixer, combine ingredients int he bowl until it is completely mixed together. if mixture is too thick add a small amount of water, mix well. in 12 cup greased muffin tin, using a large serving spoon, divide batter. cook for 25-30 minutes, testing with a toothpick. let cool and enjoy.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 400 degrees. grease bottoms only of 12 muffin cups or line with baking cups. in a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. in a small bowl, combine apple juice, oil, and egg; blend well. add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) stir in chopped apples. fill cups 2\/3 full. bake for 18-22 minutes or until toothpick inserted in center comes out clean. cool 1 minute before removing from pan. serve warm.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees. grease 12 muffin tins. combine dry ingredients in a large bowl and add the egg, milk and oil. stir the ingredients until they are just blended. do not over-mix. spoon the batter into greased muffin pans, filling 3\/4 full. bake for 15-18 minutes or until golden brown.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven at 190*c. grease the muffin tin. sifted flour, sugar, and baking powder in a bowl. in another bowl combine egg, milk, and melted butter. mix well and add liquids all at once to flour mixture. stir gently with fork until all dry ingredients are just moistened. batter should look lumpy, quite lumpy. spoon batter evenly into muffin tin filling two-thirds full. bake for 15-20 min until golden brown. serve warm.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. preheat to 375 degrees f (190 degrees c). lightly grease 10 muffin cups, or line with muffin papers. 2. in a large bowl, mix together 1 1\/2 cups flour, baking soda, baking powder and salt. in another bowl, beat together bananas, sugar, egg and oil (vanilla and walnuts if desired). stir banana mixture into the flour mixture just until moistened. spoon batter into prepared muffin cups. 3. in a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. cut in 1 tablespoon butter until it is a streusel consistency. sprinkle topping over muffins. 4. bake in preheated oven for 18 to 20 minutes.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1.) preheat oven to 350. spray\/line muffin pan. 2.) beat eggs until light any foamy, about 3 minutes. 3.) add sugars, oil\/yogurt, and zukes. i didn\u2019t dry off the veggies, and everything turned out fine. combine with a spatula. 4.) add dry ingredients, continue to combine with your spatula until completely incorporated. 5.) bake for 20 minutes. i used a cookie scoop to portion the muffins, two scoops should fill the individual spaces. also, instead of making more muffins, i put the remainder of the dough into an 8\u201D square pan\u2014to take to work tomorrow. do not over bake.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. line 12 muffin tins (2 1\/2 inch around) with paper liners. sift brown sugar, baking soda, salt and cinnamon together. add flour then shift again. in a bowl combined egg, melted butter and buttermilk. stir the wet ingredients into the dry ones and mix just to combined don't overbeat. add apples and pecans. spoon batter into muffin tins 2\/3 full. sprinkle with granulated sugar and bake to 25 minute transfer to rack and cool.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°; grease a 12-cup muffin pan. in a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. in another bowl, whisk together the sugar, egg, butter, cream, and milk until well blended. add the egg mixture to the flour mixture and stir until just blended. divide batter equally among prepared muffin cups. bake in preheated oven for 18-22 minutes or until tops are golden and a pick comes out clean. let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. grease muffin tin. in large bowl beat egg. add milk oil and apple. add flour, cinnamon sugar, baking powder and salt. fill muffin cups 2\/3 full. combine all topping ingredients in a small bowl. sprinkle topping on batter. bake 25 to 30 min or until golden brown.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium mixing bowl, add all ingredients except oil, and mix together. heat oil over medium high heat in a large frying pan. drop about 1\/2 cup (or desired size) of potato mix into pan, and flatten with a spatula. allow to cook about 5 minutes on each side, or until golden brown. **add more flour for thicker batter, or add milk as desired for thinner batter.","target":"grate the potatoes, put in a large bowl of ice water. in another bowl add eggs, finely-chopped onion, flour and salt. pour the water off the potatoes and place on paper towels, squeezing excess water out. add potatoes to the egg mixture. heat the butter, and use a 1\/4 cup of potato batter for each pancake, brown good on both sides. this takes some patience."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. heat butter in 9x13 pan until melted. mix the sugar, flour, and milk together and pour into hot pan. when the mixture is spread on bottom of pan, add the fresh peaches on top. bake for approximately 35 minutes or until golden brown.","target":"preheat oven to 350. in a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk. mix well. spray 9x9 pan and pour batter in to pan. sprinkle peaches on top of batter. combine topping and evenly sprinkle on top. bake one hour until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut steak in serving pieces. mix flour with salt and pepper. heat oil in skillet. dredge meat in flour; brown in hot oil. place meat in 13 by 9 baking pan. add 2 t flour to skillet. cook and stir for 1 minute. add water, about 3 cups, and cook and stir until it boils. add more water if too thick. pour over meat in pan. cover with foil and bake at 350* for 2 hours. check halfway through, turn meat over, and stir a little.","target":"preheat oven to 325 degrees. trim the fat from the steak, and cut into desired number of servings. in a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. remove from heat. stir the cream of mushroom soup, french onion soup and water into the roaster. bake in the preheated oven 2 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. grease 13x9 casserole dish. tear tortillas into small squares. arrange at the bottom of dish, to form layer. pour can of beans on top, add cooked rice to top of beans, another layer of torn tortillas. mix sour cream and rotel together. pour on top of torn tortillas, top with desired amount of cheese. bake for 45 minutes covered.","target":"preheat oven to 375 degrees. brown meat with onions and peppers in large skillet on medium-high heat. stir in chili powder; cook 1 minute. add salsa and corn; mix well. simmer 5 minutes. spread 1 cup meat mixture onto bottom of 8 or 9-inch square baking dish; top with layers of 1 tortilla, 1\/2 cup meat sauce, sour cream and 1\/4 cup cheese. cover with 1 tortilla, 1 cup of remaining meat sauce and 1\/4 cup of remaining cheese; top with remaining tortilla and meat sauce. cover with foil. bake 25 minutes or until casserole is heated through. top with remaining cheese; bake, uncovered 5 minutes or until melted. may garnish with chopped cilantro or green onions just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium mixing bowl, combine flour, sugar, baking powder, salt and chocolate chips. in a small mixing bowl, whisk together milk, vegetable oil, egg,and orange oil or peel until light. add wet ingredients to dry and stir together for 20 seconds, or only until ingredients are just moist. if you see lumps, it is ok to leave them. lightly grease cups of 12-cup muffin pan and fill each 2\/3 full w\/batter. sprinkle 1\/2 teaspoon sugar over each for a crunchy, sugary crust. bake in preheated 400 f oven for 18 to 20 mins.","target":"preheat oven to 375°f. spray a 12-cup muffin pan with cooking spray. in a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed. in another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture. stir in yogurt. fold in chocolate chips. divide among prepared muffin cups. bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set a strainer in the sink and place carrot, leek, and pea strips in it. pour boiling water over vegetables for about 12 seconds. set vegetables aside. in a large nonstick skillet, heat oil over medium heat. add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes. (do not crowd the pan; cook in two batches, if necessary). in a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used. add to rice mixture and toss well to combine. serve hot.","target":"heat oil in a medium saucepan over medium heat. add onion and garlic and saute 2 minutes, until soft. place chicken in saucepan and saute 5 minutes, until browned on all sides, stirring frequently. add rice and cook 1 minute, until translucent. stir in soy sauce to coat rice. add carrots, chicken broth, salt and pepper and bring mixture to a boil. reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender. stir in peas and green onions and heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in water until tender,drain. in a large skillet saute onion and pepper in oil till tender. stir in flour,pepper,thyme until blended. gradually add milk. bring to a boil, cook stir for 2 minutes or until thickened. reduce heat, stir in 1 cup of cheese and mustard until cheese melts. fold in the potatoes, ham, carrots and parsley. transfer to a 3 quart baking dish coated with non stick cooking spray. cover and bake at 400°f for 20 minutes. uncover,bake 10 minutes longer. sprinkle the remaining cheese.","target":"preheat oven to 375 degrees. in a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper. stir, in potatoes and kielbasa. spoon into a 7x11 inch casserole dish. (if the potatoes are extra large, i use a 9x11 in casserole dish.) place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the lime juice, orange juice, hot sauce, vinegar, peach marmalade, olive oil, cayenne pepper and ginger in a bowl. place the shrimp in a glass dish or reseable plastic bag. pour the mixture over the shrimp and let marinate in the refrigerator for at least 1 hr (but up to over night). coat a non-stick skillet with cooking spray and heat over a med-high setting. remove the shrimp from the marinade, reserving a cup of the marinade. add the shrimp to the skillet and cook until they are slightly pink. add the cornstarch to the marinade and mix well. add the cornstarch mixture to the skillet and finish cooking the shrimp. add salt and pepper to taste.","target":"in a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute. add the shrimp and stir-fry for 2 minutes; transfer to a platter. add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds. add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened. return the shrimp to the skillet and cook, stirring, 3 minutes longer. pour all into a bowl; cover and refrigerate for 4 hours. when ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top. chop the reserved green onion tops and sprinkle over the shrimp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: shell and devein shrimp, leave tail shells attached. place shrimp in shallow glass container. to make marinade, combine remaining ingredients and pour over shrimp, tossing to coat well. refrigerate, covered for 1 hour, stirring occasionally. drain and reserve marinade. thread shrimp on skewers, place on grill about 6 inches above hot coals. grill 2-3 minutes on each side or until shrimp are pink, turning and brushing frequently with reserved marinade.","target":"in a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute. add the shrimp and stir-fry for 2 minutes; transfer to a platter. add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds. add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened. return the shrimp to the skillet and cook, stirring, 3 minutes longer. pour all into a bowl; cover and refrigerate for 4 hours. when ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top. chop the reserved green onion tops and sprinkle over the shrimp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 7 ingredients in a large mixing bowl. add milk, buttermilk, and egg; mix until blended. stir in the onion and peppers. carefully drop batter by level tablespoonfuls into deep hot oil (370 degrees). fry 3-5 minutes, turning once, until hush puppies are golden brown. drain on paper towels.","target":"using a deep pot, preheat oil for frying to 350°f. using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. stir in the onion. in a small bowl, stir together the buttermilk and egg. pour the buttermilk mixture into the dry ingredients and mix until blended. drop the batter, 1 teaspoon at a time, into the oil. dip the spoon in a glass of water after each hush puppy is dropped in the oil. fry until golden brown, turning the hush puppies during the cooking process."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: butterfly chicken breasts so they are thin. lightly season with salt and pepper. dust chicken breasts with flour. combine whole eggs and romano cheese to form a batter. (you don't want a thick batter as it will coat and burn if too thick.) fry chicken and mushrooms until golden brown. add garlic and saute 1 minute. season with additional salt and pepper to taste. transfer chicken to platter. add butter to the skillet. when melted add wine and lemon juice. add cream and cook over high heat until sauce begins to thicken. return chicken to skillet and heat. serve immediately. sprinkle additional grated romano cheese over chicken if desired.","target":"in a large bowl, mix the chicken cubes, ginger, garlic, chili powder, turmeric, salt, yogurt, lemon juice, and coriander. leave to marinate in a cool place for at least 2 hours, or in the refrigerator over night. place the chicken on a grill tray or in a flame proof dish lined with foil, and baste with oil. preheat the grill to medium. grill the chicken for 15-20 minutes until fully cooked, turning and basting 2-3 times. serve with lime wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients, except mushrooms. including chopped stems. fill inside of each cap with mixture. arrange in pan and add 1\/2\" water to pan. drizzle each mushroom with a drop of olive oil. bake 350ºf for approximatelly 25 minutes. serve hot. reheats very well.","target":"mix the stuffing mix with the hot water, cover and stand 5 minutes. saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes. the mushrooms should be lightly browned but still firm. remove caps and place them in a shallow baking dish. add the chopped stems and peppers to the fry pan, saute 5 minutes. stir in the stuffing mix. spoon the mixture into the caps, drizzle with 2 tbsp butter\/margarine. *you may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing. preheat broiler. broil 5-7 inches from heat for approx 5 minutes or until golden and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the mushrooms in a flat serving dish. place the rest of the ingredients into a small heavy saucepan. bring the ingredients to a boil and cook until the onions soften. pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively. let the mushrooms marinate at room temperature for 4 hours, stirring frequently. refrigerate for at least 24 hours.","target":"saute the onion in 2 tablespoons olive oil until brown and then add the tomatoes, garlic, rosemary and salt and pepper. simmer until all the liquid has evaporated and a thick sauce remains. pour the lemon juice over the mushrooms and leave for 10 minutes. saute the mushrooms in the remaining olive oil. add the mushrooms to the sauce and simmer for a further 10 minutes. bring to room temperature before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the mushrooms in a flat serving dish. place the rest of the ingredients into a small heavy saucepan. bring the ingredients to a boil and cook until the onions soften. pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively. let the mushrooms marinate at room temperature for 4 hours, stirring frequently. refrigerate for at least 24 hours.","target":"in a non-aluminum saucepan, combine vinegar with 1 1\/2 cups water and heat to boiling. add cleaned mushrooms (clean with damp cloth, not water so they don't absorb the water);. boil 2 minutes. drain and reserve 1\/2 cup reserved cooking liquid. cool mushrooms for 1 hour. mix the 1\/2 cup reserved liquid with the italian dressing and seasoning; pour over cooled mushrooms. add salt and pepper to taste. i prefer them warm but they are also delicious cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the mushrooms in a flat serving dish. place the rest of the ingredients into a small heavy saucepan. bring the ingredients to a boil and cook until the onions soften. pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively. let the mushrooms marinate at room temperature for 4 hours, stirring frequently. refrigerate for at least 24 hours.","target":"clean the mushrooms and place in large bowl, plastic container or ziplock bag. mix lemon juice, olive oil and pepper and pour over mushrooms. let marinate for 30 min - 3 hours; make sure to turn the mushrooms in the marinade once in awhile. heat pan at medium heat and cook the mushrooms in their marinade. keep stiring\/turning until cooked through but not mushy; approx 15-20 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut bacon into bite size pieces. cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat. don't let it get crisp. meanwhile, mix the remaining ingredients in a 3 quart casserole dish. add bacon and mix a little. bake uncovered for one hour at 350*. it's best if they set out to cool for one hour before you serve them.","target":"add the ground beef, sausage, onion, and garlic to a big skillet; cook until meat is browned; drain well. put meat mixture into a 5-6 quart slow-cooker. add undrained pork and beans, drained kidney beans and butter beans, barbecue sauce, bacon, sugar, water, lime juice, mustard, chili powder, and pepper; stir to combine. cover; cook on low for 5-6 hours; season with salt to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut bacon into bite size pieces. cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat. don't let it get crisp. meanwhile, mix the remaining ingredients in a 3 quart casserole dish. add bacon and mix a little. bake uncovered for one hour at 350*. it's best if they set out to cool for one hour before you serve them.","target":"preheat oven to 400 degrees. chop 3 slices bacon. in ovenproof pot over medium-high heat, cook chopped bacon, onion and garlic, stirring occasionally, until softened, 3 minutes. remove from heat. stir in beans, preserves, vinegar and mustard. cut remaining bacon slices in half; arrange over baked beans. bake 1 hour or until bacon is crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim off and discard tough stems and bruised spinach leaves. drain, wrap in damp paper toweling, and refrigerate until ready to use, at least several hours. when ready to use, spinach will be dry and crisp. trim and slice mushrooms diagonally. place in nonmetal bowl, add lemon juice, and toss to blend. cover and refrigerate until ready to use. combine remaining ingredients except crumbled bacon. beat until blended. refrigerate until ready to use. beat dressing just before using. to serve, combine spinach leaves, mushrooms, and dressing, add crumbled bacon, and serve at once.","target":"cook and drain spinach; set aside. poach mushroom caps in consomme or bouillon until slightly limp. chop mushroom stems and saute with butter and chopped onion until onion is transparent. put spinach in one layer in 8x11 inch baking dish. arrange mushroom caps on spinach. sprinkle onion and stem mixture over caps. salt and pepper to taste. top with grated cheese. bake at 350 degrees for 20 to 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim off and discard tough stems and bruised spinach leaves. drain, wrap in damp paper toweling, and refrigerate until ready to use, at least several hours. when ready to use, spinach will be dry and crisp. trim and slice mushrooms diagonally. place in nonmetal bowl, add lemon juice, and toss to blend. cover and refrigerate until ready to use. combine remaining ingredients except crumbled bacon. beat until blended. refrigerate until ready to use. beat dressing just before using. to serve, combine spinach leaves, mushrooms, and dressing, add crumbled bacon, and serve at once.","target":"clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. if they are going to marinate for longer than an hour, i reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing). to serve, toss the ingredients in a salad bowl and serve on salad plates."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim off and discard tough stems and bruised spinach leaves. drain, wrap in damp paper toweling, and refrigerate until ready to use, at least several hours. when ready to use, spinach will be dry and crisp. trim and slice mushrooms diagonally. place in nonmetal bowl, add lemon juice, and toss to blend. cover and refrigerate until ready to use. combine remaining ingredients except crumbled bacon. beat until blended. refrigerate until ready to use. beat dressing just before using. to serve, combine spinach leaves, mushrooms, and dressing, add crumbled bacon, and serve at once.","target":"heat 1 tablespoon of the oil in a large skillet over medium-high heat. season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. cook the chicken until browned and cooked through, 5 to 7 minutes per side. transfer to a plate. return the skillet to medium-high heat and heat the remaining tablespoon of oil. cook the mushrooms and pepper, tossing, for 3 minutes. add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes. toss in the spinach and ½ teaspoon each salt and pepper. serve with the chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: season meat, saute in oil until well browned. combine rice, mushrooms, consomme and water; place in a lightly greased casserole dish. arrange chops on top. place a slice of pepper, onion and tomato on top of each chop. cover tightly. bake at 350 degrees for 1 hour and 30 minutes.","target":"preheat oven to 350°f. put oil and the pork chops in a large deep skillet. pour the hot water over chops. simmer for 20 minutes,turning chops twice. remove chops from pan,discard water. pat chops dry. saute apples in butter till tender. add pineapple,brown sugar, cinnamon, and nutmeg. cook till liquid evaporates. place chops in a baking dish,cover with fruit mixture. pour remaining water into bottom of pan. cover and bake for 30 minutes. uncover and continue baking for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and dice potatoes. you can also cook them whole it you like. then cut them up. boil eggs and dice up with your egg cutter. drain out most of the juice of the dill cubes. add mayonnaise. salt and pepper to your taste. fold to mix. you do not want to whip your taters.","target":"place the potatoes, eggs, green pepper, green onions, celery and pickles in a large bowl. in another, smaller, bowl, combine the mayonnaise or salad dressing, mustard, salt and pepper. i also add a little milk to make the texture creamier, and pickle juice (this is the secret to the divine flavor of this salad) to make it tangier. add the dressing to the salad ingredients, chill for at least 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and dice potatoes. you can also cook them whole it you like. then cut them up. boil eggs and dice up with your egg cutter. drain out most of the juice of the dill cubes. add mayonnaise. salt and pepper to your taste. fold to mix. you do not want to whip your taters.","target":"set aside sauce packet from potato package. in a large saucepan, bring potatoes and 3 cups water to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. rinse with cold water; drain thoroughly. transfer potatoes to a bowl. cover and refrigerate. in a small saucepan, melt butter. stir in contents of reserved sauce packet. gradually add the remaining water; stir until smooth. bring to a boil. remove from the heat. cover and refrigerate for 30 minutes. stir in mayonnaise and mustard; gently stir into potatoes. add eggs and sprinkle with paprika if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and dice potatoes. you can also cook them whole it you like. then cut them up. boil eggs and dice up with your egg cutter. drain out most of the juice of the dill cubes. add mayonnaise. salt and pepper to your taste. fold to mix. you do not want to whip your taters.","target":"while potatoes and eggs are cooking, chop and mix together all other ingredients. add diced potatoes and eggs while still warm. (will absorb the flavors better but of course this isn't necessary.). cover and chill for at least 2 hours-the longer the better! let the flavors blend and then adjust seasoning if needed. sprinkle paprika (or black pepper) for garnish when serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375° f. coat 2 baking sheets w\/ nostick spray. in large bowl, combine flour, oats, baking soda, and salt. mix well in another bowl combine sugar, butter, egg whites, milk, and vanilla. mix well and add flour mixture, stirring until just moistened. stir in chocolate pieces. bake 10 to 12 minutes. these cookies are extremely delicious and you cannot tell that they are low fat and low cal! everyone who has tried this recipe has loved it!","target":"preheat oven to 350 degrees. combine flour, baking soda, and salt, stirring with a whisk. combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. add vanilla and egg whites; beat one minute. add flour mixture and chips, beat until blended. drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. bake at 350 degrees for 10 minutes or until lightly browned. cool on pans 2 minutes. remove from pans; cool completely on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375° f. coat 2 baking sheets w\/ nostick spray. in large bowl, combine flour, oats, baking soda, and salt. mix well in another bowl combine sugar, butter, egg whites, milk, and vanilla. mix well and add flour mixture, stirring until just moistened. stir in chocolate pieces. bake 10 to 12 minutes. these cookies are extremely delicious and you cannot tell that they are low fat and low cal! everyone who has tried this recipe has loved it!","target":"preheat oven to 350 and grease 13x9 pan. mix 1\/2 cup flour with baking powder and salt. set aside. melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour\/baking powder mixture (except the chocolate chips) until just mixed. do not beat, just stir slowly until combined, scraping down sided as needed. if you are using the mini chocolate chips, stir them into the dough by hand. spread into greased 13x9 pan. sprinkle with chocolate chips and press them gently into the dough. bake at 350 for 20 minutes, until edges turn brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375° f. coat 2 baking sheets w\/ nostick spray. in large bowl, combine flour, oats, baking soda, and salt. mix well in another bowl combine sugar, butter, egg whites, milk, and vanilla. mix well and add flour mixture, stirring until just moistened. stir in chocolate pieces. bake 10 to 12 minutes. these cookies are extremely delicious and you cannot tell that they are low fat and low cal! everyone who has tried this recipe has loved it!","target":"preheat oven to 350°f coat 2 baking sheets with cooking spray. grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. stir in chocolate chips. drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash the tomatoes, core and cut into chunks; place in a large canning kettle. add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. ladle into hot sterilized jars and process in water bath as recommended in your area.","target":"put tomatoes, red bell peppers, onions and jalapenos in a large bowl. sprinkle salt over vegetables and let set overnight; drain well. bring to a boil the sugar, mustard seed and vinegar. add vegetables to boiling liquid; cook until vegetables change color. put into jars and seal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: using hands, combine ground beef, spring onions, breadcrumbs, garlic, oyster sauce,egg, sesame oil,sesame seeds and five spice powder. mix well. shape tablespoons of mix into balls, place onto an oven tray. cover and refrigerate 30 minutes. shallow fry meat balls in hot oil, in batches until browned all over, drain on paper towels. transfer to an oven tray brushing with 1\/2 cup of sweet and sour sauce. cook in moderate oven for about 10 minutes, or until balls are cooked through. to serve, insert a toothpick into each ball with a small thin lime slice. serve with remaining sweet and sour sauce.","target":"in a bowl, mix together the first 6 ingredients. in another bowl, combine the soup, brown sugar, vinegar and mustard to make the sweet and sour sauce. mix half of the sauce with the meat mixture and put it into a loaf pan. i use an 8\" x 8\" casserole dish. pour the remaining sauce over the top of the meat. bake@ 400 deg. f for about 1 hr."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cube and boil potatoes with salt. drain. crumble bacon and slice onions (including tops). combine sour cream, pepper and miracle whip. add to potatoes. add bacon, onions and cheese (reserve some of each for top). mix with potatoes. pour into baking dish. top with reserved cheese, onions, and bacon. bake 350 for 10-15 minutes (until cheese melts).","target":"in a saucepan, cover potatoes with water and boil until tender; drain. cut into 1-1\/2\" chunks. spread evenly in a 13x9x2 baking pan. combine onion, parsley, soup, mayonnaise and yogurt; pour over potatoes. sprinkle bacon and paprika over top of potato mixture. cover with foil and bake at 350 degrees for 30 minutes. uncover and bake 30 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cube and boil potatoes with salt. drain. crumble bacon and slice onions (including tops). combine sour cream, pepper and miracle whip. add to potatoes. add bacon, onions and cheese (reserve some of each for top). mix with potatoes. pour into baking dish. top with reserved cheese, onions, and bacon. bake 350 for 10-15 minutes (until cheese melts).","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cube and boil potatoes with salt. drain. crumble bacon and slice onions (including tops). combine sour cream, pepper and miracle whip. add to potatoes. add bacon, onions and cheese (reserve some of each for top). mix with potatoes. pour into baking dish. top with reserved cheese, onions, and bacon. bake 350 for 10-15 minutes (until cheese melts).","target":"preheat oven to 400°f. pierce potatoes with a fork; bake at 400°f for 1 hour or until tender. cool. peel potatoes; coarsely mash. discard skins. lightly spoon flour into a dry measuring cup; level with a knife. place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. cook over medium heat until thick and bubbly (about 8 minutes). add mashed potatoes, 3\/4 cup cheese, salt, and pepper, stirring until cheese melts. remove from heat. stir in sour cream and 1\/2 cup onions. cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1\/2 cups soup into each of 8 bowls. sprinkle each servings with 1 1\/2 teaspoons cheese, 1 1\/2 teaspoons onions, and about 1 tablespoon bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cube and boil potatoes with salt. drain. crumble bacon and slice onions (including tops). combine sour cream, pepper and miracle whip. add to potatoes. add bacon, onions and cheese (reserve some of each for top). mix with potatoes. pour into baking dish. top with reserved cheese, onions, and bacon. bake 350 for 10-15 minutes (until cheese melts).","target":"pierce potatoes; microwave on high for 5 minutes, turning over after 2 1\/2 minutes. cut potatoes in chunks. combine potatoes, broth and milk in large microwaveable bowl. microwave on high for 6 minutes, stirring after 3 minutes. slightly crush potatoes with a potato masher. reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. add remaining bacon, cheese and onion to soup. serve topped with reserved bacon, cheese, onions, and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cube and boil potatoes with salt. drain. crumble bacon and slice onions (including tops). combine sour cream, pepper and miracle whip. add to potatoes. add bacon, onions and cheese (reserve some of each for top). mix with potatoes. pour into baking dish. top with reserved cheese, onions, and bacon. bake 350 for 10-15 minutes (until cheese melts).","target":"wash and pierce potatoes with a fork. bake at 400 deg. for 1 hour or until done. in a large saucepan, melt the butter, cook onion and add flour, salt and pepper. cook over medium heat until bubbly. stir in milk and broth. cook mixture until thickened. cut potatoes in half lengthwise, score and scoop out the the shell with a spoon. stir half of the potato pulp into soup and mix. add remaining pulp, sour cream. season to taste. ladle into bowls and serve, topped with shredded cheddar cheese, bacon and sliced green onions. cook time does not include the time to bake the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients together. the above amount of ingredients will make about 8 servings. this can be kept so it's ready for future use. for 2 servings bring 2 cups water to a boil. add 1 ¼ cups swiss breakfast. turn heat to low and cook uncovered. stirring occasionally until water is absorbed, about 7 minutes. cover, and set for about 2 minutes before serving. serve with a touch of low fat milk or unsweetened soy milk. or you can just add milk and eat straight away if you don't have time to cook.","target":"fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. set bacon aside to drain on papertowels. add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned. sprinkle cheese over potatoes, and stir until cheese melts. pour eggs into skillet; cook over low heat, stirring gently, until done. season to taste with salt and pepper. sprinkle with bacon, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, cook potatoes and onion in margarine over medium heat for 8 to 10 minutes or until tender. stir often so potatoes and onion don't stick. beat together eggs, milk, salt and pepper. stir in ham. pour over potato mixture. cook until fluffy like scrambled eggs. take extra care not to burn eggs. enjoy!","target":"fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. set bacon aside to drain on papertowels. add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned. sprinkle cheese over potatoes, and stir until cheese melts. pour eggs into skillet; cook over low heat, stirring gently, until done. season to taste with salt and pepper. sprinkle with bacon, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place prunes, apricots and raisins in a bowl. pour over the orange juice or liqueur and mix to combine. set aside for 1 hour to macerate. place fruit mixture in a food processor and process to finely chop. transfer fruit mixture to a bowl. add the orange zest, 75 g of the coconut and almonds. combine well. form fruit mixture into small balls, adding a little more orange if necessary. roll balls in remaining coconut to coat. place on a plate line with plastic food wrap, cover and chill until firm.","target":"preheat oven to 350°f. slice the tofu into 1\/4\" slices and lightly fry. arrange the fried slices in a baking dish. saute the chopped onions in the oil until transparent. stir in the rest of the ingredients. pour the sauce over the tofu and bake 10-15 minutes, until bubbling. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large skillet heat oil to medium- high heat. add onions and saute until soft. add the uncooked rice and cook until lightly browned. transfer mixture to heavy bottomed pot add water and tomato sauce and bring to a boil stirring constantly. reduce heat to low and add cilantro. cover with a tight fitting lid, and cook for 20-25 minutes until all the liquid is gone. fluff rice with a fork and serve hot. enjoy!","target":"saute rice in hot oil until light brown. add onion, garlic, and salt. cook on low until onion is tender. add tomatoes, cook until soft. add water, cover and simmer until water is absorbed. stir in broth, peas, carrots, and cumin. cover and simmer until broth is absorbed and rice is tender; about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix tomato sauce and enough water to make 4-1\/4 cups. heat a heavy pot with a tight fitting lid over medium-low heat. brown bacon till just barely crisp, remove and reserve. add the white parts of the onions and sauté till it starts to turn opaque, about two minutes. add rice and cook, stirring frequently till it starts to turn golden. add tomato\/water mixture and turn heat to low. simmer 25 minutes or so. i cheat and lift the lid after about twenty minutes, and give it a good stir. cook until all the liquid is absorbed. garnish with the bacon and the green part of the onion.","target":"saute rice in hot oil until light brown. add onion, garlic, and salt. cook on low until onion is tender. add tomatoes, cook until soft. add water, cover and simmer until water is absorbed. stir in broth, peas, carrots, and cumin. cover and simmer until broth is absorbed and rice is tender; about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a stock pot, melt crisco. brown 4 cups rice stirring with wooden spoon. add diced tomatoes and diced onions (will sizzle.) stir on high heat for three minutes. add water mixture and boil for one minute. turn heat to low and cover pot with a damp dishcloth. place lid over dishcloth. cook on low for 38-40 minutes.","target":"saute rice in hot oil until light brown. add onion, garlic, and salt. cook on low until onion is tender. add tomatoes, cook until soft. add water, cover and simmer until water is absorbed. stir in broth, peas, carrots, and cumin. cover and simmer until broth is absorbed and rice is tender; about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the onions very thin and place them in a plastic or glass dish. combine the vinegar, water, sugar, and salt. mix well to dissolve the sugar and salt. pour over the sliced onions and mix well. put a plate on top of the onions and set a weight on it. a plastic bottle of oil and vinegar works well. let the onions sit on the counter all day- overnight is best. drain the onions (you will wonder where all the liquid came from!). combine the dressing and celery seed and toss with onions. put in a serving bowl and serve.","target":"saute onions in butter and oil until onions are transparent, but not well browned. when tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. pour into dutch oven and stir in broths. heat thoroughly and divide among 8 oven-proof bowls. float a slice of bread atop each serving. mix equal parts of cheese to smooth. paste and spread over bread. place all bowls on oven rack 4\" from broiler heat and broil until cheese melts. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, heat oil. add chicken, and saute until slightly browned, about 5 minutes or so. add 3 cups water, bring to a boil. stir in rice mixes, cover tightly, and reduce heat to simmer. cook 25 minutes. after 25 minutes, stir in remaining ingredients, just until they are heated through. this takes only a couple of minutes. then serve!","target":"heat oven to 325. spray a 9x13 pan with cooking spray. reserve 2 t. enchilada sauce for brushing on chicken. in large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans. pour into baking dish. arrange chicken, skin side up, over rice mixture. cover tightly with foil. bake 1 hour. uncover, brush chicken with reserved sauce. bake uncovered 1 hour longer or until chicken is fork tender and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil and butter in a large skillet. add garlic and shrimp; sprinkle with salt and pepper. saute 2-3 minutes or until shrimp turn pink. turn shrimp with spatula; cook shrimp 2 minutes longer on other side. remove shrimp to serving platter; garnish with lemon wedges. **we give this a little squirt with the lemon wedge.","target":"melt the butter in a large non-stick pan over medium heat. add the crushed red pepper and garlic and cook for 1 minute. remove from heat and add the flour. stir until well blended. add the milk a bit at a time and stir until smooth before adding more. return mixture to heat. add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot. add salt and pepper to taste. serve over cooked rice, noodles or toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil and butter in a large skillet. add garlic and shrimp; sprinkle with salt and pepper. saute 2-3 minutes or until shrimp turn pink. turn shrimp with spatula; cook shrimp 2 minutes longer on other side. remove shrimp to serving platter; garnish with lemon wedges. **we give this a little squirt with the lemon wedge.","target":"heat the oil in a wok over a medium-high heat. add the garlic and saute for 2 minutes, stirring. add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up. pour in the wine, and cook for 2 minutes, to reduce a little. add the stock powder and cream, and bring to the boil quickly. reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little. stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call surf'n'turf.."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil and butter in a large skillet. add garlic and shrimp; sprinkle with salt and pepper. saute 2-3 minutes or until shrimp turn pink. turn shrimp with spatula; cook shrimp 2 minutes longer on other side. remove shrimp to serving platter; garnish with lemon wedges. **we give this a little squirt with the lemon wedge.","target":"mix cornstarch with broth in a small bowl, stir until combined, and set aside. heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. saute onion and garlic until onion is translucent and begins to brown. do not let garlic brown. add shrimp, parsley, lemon juice, and cayenne pepper. stir and toss until shrimp is cooked through and turns pink, about 5 minutes. stir broth mixture again, and add to pan. stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. add cooked fettuccine, balsamic vinegar and parmesan cheese. toss to combine, and serve immediately with additional parmesan cheese on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil and butter in a large skillet. add garlic and shrimp; sprinkle with salt and pepper. saute 2-3 minutes or until shrimp turn pink. turn shrimp with spatula; cook shrimp 2 minutes longer on other side. remove shrimp to serving platter; garnish with lemon wedges. **we give this a little squirt with the lemon wedge.","target":"mash garlic with salt to make a paste. place in saucepan and add chicken stock and diced potatoes. simmer for 20 minutes. transfer mixture to a blender, mix and return to pot. add cream, pepper and turmeric. bring to a boil, stirring all the while. set simmer 3 minutes. garnish with chives. note: the turmeric is important to the success of this dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil and butter in a large skillet. add garlic and shrimp; sprinkle with salt and pepper. saute 2-3 minutes or until shrimp turn pink. turn shrimp with spatula; cook shrimp 2 minutes longer on other side. remove shrimp to serving platter; garnish with lemon wedges. **we give this a little squirt with the lemon wedge.","target":"saute onions and garlic in butter for about 3 minutes. stir in flour until well blended. gradually add broth and bring to a boil. cook and stir about 2 minutes, until thickened. reduce heat, simmer for 15 minutes. add cayenne. you can also add cooked rice to this soup for a different version."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"mix together first 5 ingredients and shape into 4 oval patties about 3\/4\" thick. cook patties in skillet until brown on both sides; drain. add onion slices, broth and mushrooms. heat to boil then reduce to low and simmer about 15 minutes or until patties are done. remove patties to plate and keep warm. heat onion mixture to a boil. mix together water and cornstarch. stir into onion mixture in skillet and boil 1 minute, stirring. serve over patties."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"preheat oven to 350°f (175°c). beat egg slightly. add water and combine. add soda crackers and mix well. add beef, onions, and bell pepper. add seasonings to desired amounts. combine well, and form into fit-sized loaf shapes (can form into 1\" meatballs for easy microwave reheating of leftovers). brown over medium heat on one side, then brown other side. place in covered baking dish (or crockpot cooker), cover with remaining ingredients. bake at 350°f (175°c) for about 1 hour (crockpot: bring to simmer on high, turn to low for 1-4 hours.) remove bay leaf before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"mix ground beef, bread crumbs, salt, pepper and egg; shape into 4 oval patties, each about 3\/4-inch thick. cook patties in 10-inch skillet over medium heat, turning occasionally, until brown, about 10 minutes. drain. add onion, broth and mushrooms. heat to boiling; reduce heat. cover and simmer until beef is done, about 10 minutes. (i usually start boiling the water for homemade mashed potatoes at this time and the steaks will be ready by the time you get the mashed potatoes ready). when patties are done, remove them from skillet. keep warm. heat onion mixture to boiling. mix water and cornstarch; stir into onion mixture. boil and stir 1 minute. serve over patties and mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"saute mushrooms in butter. remove mushrooms from pan and set aside. mix together beef, egg, onion, bread crumbs, salt, pepper, and garlic powder. form into 4 patties. brown in same pan (add more fat if necessary). add onion soup and water. simmer 10 minute. add mushrooms and heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"in a large bowl, combine the ground beef, salt and pepper; shape into four oval patties. in a large skillet, brown patties on one side. turn and add onions. cook until meat is no longer pink. place toast on serving plates. top each with onions and a beef patty; keep warm. stir flour into skillet until blended. gradually add water; stir in bouillon. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. serve with meat and onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"combine ground turkey, ground round, breadcrumbs or oats,eggs,carrots, onions, green pepper, salt and pepper. divide meat mixture into 6 equal portions, shaping each into a 1\/2-inch-thick patty. heat a large nonstick skillet coated with cooking spray over medium-high heat. add patties; cook 6 minutes or until browned, turning after 3 minutes. remove patties from pan; keep warm. stir in water, tomato paste, wine or sherry, worcestershire sauce, pepper, and french onion soup. bring to a boil; add patties and fresh sliced mushrooms if using. cover; reduce heat and simmer 10 minutes. uncover and cook until wine mixture is reduced to 3\/4 cup (about 10 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 1\/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. shape into 6 patties. place in shallow baking dish. bake at 350 degrees for 40 minutes. drain off fat. combine remaining soup and water; pour over patties. bake an additional 10 minutes or until thoroughly heated.","target":"corse chop 1\/2 of the drained can of mushrooms. saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. remove from heat and let cool. in a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion\/mushroom mixture together and make 4 oval patties. fry or broil the 4 patties to desired doneness ( i like medium well). while the steaks are cooking, add the consomme' and remaining 1\/2 can of mushrooms to a medium sauce pan and bring to a simmer. mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. mix dry cake mix, 1 egg and oil until crumbly. reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan. bake for 15 minutes. beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. spread over baked layer and sprinkle with reserved crumb mixture. bake for 15 minutes more. cool completely and cut into bars. store in refrigerator.","target":"spray 9-inch pie plate with cooking spray. sprinkle with 1\/2 of the graham cracker crumbs; set aside. dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes. pour into blender container. add cheeses; cover. blend on medium speed until smooth, scraping down sides occasionally. pour into large bowl. gently stir in whipped topping. spread in prepared pie plate. sprinkle remaining crumbs around outside edge, leaving center plain. refrigerate 4 hours or until firm. just before serving, gently spread pie filling onto center of cheesecake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. mix dry cake mix, 1 egg and oil until crumbly. reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan. bake for 15 minutes. beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. spread over baked layer and sprinkle with reserved crumb mixture. bake for 15 minutes more. cool completely and cut into bars. store in refrigerator.","target":"sprinkle graham cracker crumbs on the bottom and up the sides of a 9-inch springform pan well coated with nonstick cookie spray. in a mixing bowl, beat the cream cheeses, sugar, and salt until blended. add the egg whites and beat on low just until combined, about 2 minutes. stir in the lemon juice, vanilla, and lemon peel. pour into prepared pan and bake at 325°f for 70-80 minutes or until center is almost set. turn oven off; leave cheesecake in oven with door ajar for 30 minutes. remove from oven and carefully run a knife around the edge of pan to loosen. cool one hour longer. refrigerate several hours or overnight. remove sides of pan and top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place all ingredients except for cheese in the work bowl of a food processor or blender. process or blend until smooth transfer mixture to a small saucepan and cook over very low heat until thickened--about 10 minutes. do not boil. transfer to a bowl--cover surface with plastic wrap and chill for at least 2 hours. toss chilled dressing and cheese with salad.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: whisk everything together in a bowl. let stand in refrigerator for a couple hours. notes: will thicken even more when refrigerated. do not keep this too long because of the raw egg (i throw mine out if not used the next day). i have used storebought \"packaged\" parmesean, and it still turns out good, but adjust salt accordingly. i have used low fat mayo, and even miracle whip and it still turns out ok.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt. stir in egg yolks and dijon mustard. add anchovies, and grind to a paste. add lemon juice, worcestershire, hot sauce and season with pepper. slowly whisk in olive\/canola oil until dressing is creamy. add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated parmesan. sprinkle croutons over salad.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a small bowl; stir until well blended. put mixture in a foil packet or 1-pint glass jar and label as caesar salad dressing mix. store in a cool dry place and use within 3 to 4 months. makes one 3\/4 cup serving (3 tablespoons) instructions for jar: caesar salad dressing: combine 1 pkg of mix, 1\/2 cup vegetable oil, and 1\/4 cup lemon juice in a glass jar. shake until well blended. chill before serving.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place all ingredients in blender. blend till thickened. toss with fresh romaine. top with fresh croutons and bacon bits. dust with a bit more parmesan if chilling dressing before use, take out of the fridge about 1\/2 hour before use. one recipe will do a large head of romaine. if you need to double the recipe-- mix 2 batches separately. it doesn't double well!","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the first 9 ingredients in a blender, blend on high for 1 minute, taste and adjust as needed. put the lettuce in a large bowl with the croutons and parmesan cheese. pour most of the dressing over the salad and gently toss, add extra dressing if needed. serve with lemon slices on the side. if making a smaller salad extra dressing will last for more than a week in the frig. note. since posting this several people have said it needed more garlic - garlic can vary in intensity - so start with 2 cloves, blend, then taste to see if it needs more. i've love strong garlic and this recipe usually has a bit of a bit.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. make a paste. *whisk in the water, lemon juice, soy sauce, olive oil and white pepper. *i prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency. refrigerate until ready to serve. adjust seasonings if necessary.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in blender add egg, cheese, lemon juice, garlic, worcestershire sauce, mustard, tabasco, salt and pepper. blend until combined. remove top and with blender on, on lowest speed, gradually add oil in thin stream until thick and creamy. pour into jar, cover and refrigerate 1 hours or up to 5 days. let stand at room temperature 15 minutes before serving.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: get the best ever all raw organic ingredients -- for instance, be sure the olive oil is organic cold pressed in a dark glass bottle -- use a fine natural whole salt like sea salt -- and the raw almonds are soaked and rehydrated for this recipe. blend in blender beginning at the top of the list. add half the water at first and grind the almonds in the blender -- once it gets going, you might add a splash of water to help along the way and stop and stir the mix --. make sure almonds get ground up. add water a little at a time, until the mixure is smooth. then continue adding ingredients to the blender. blend until smooth and frothy.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: use a 2-3 cup jar, such as one from classico pasta sauce. crush garlic cloves. add garlic, olive oil, lemon juice, parmesan cheese, worcestershire sauce, salt, and pepper. shake. adjust worcestershire sauce sauce, salt, and pepper. (we tend to use a bit more worcestershire sauce than listed in the recipe.). store in fridge, shake before using.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mash garlic and salt together for dressing. place in bowl. add parmesan, lemon juice, mayonnaise, anchovy paste, dijon, worcestershire sauce and tabasco. stir until blended. whisk in oil in a slow, steady stream to form an emulsion. season with salt and pepper, chill. toss with romaine lettuce and top with extra parmesan cheese.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a blender or food processor blend together the first 8 ingredients until well combined. now remove the top, keeping the blender\/processor going on its lowest speed and gradually add the oil in a thin stream. keep adding oil until your dressing gets to your desired consistency. i find that the more oil you add -- the thicker and creamier the dressing gets. cover and refrigerate 2 hours - up to 4 days. this recipe takes 10 minutes to make top to bottom. i don't like my salad drenched in dressing so for me this makes about 5 family sized salads.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blend garlc, tofu and oil in a blender until creamy. add lemon juice, capers, brine, sugar and mustard powder, and pulse to combine. check and adjust lemon juice and salt to taste. pour into container and add crumbled almonds. cover and chill for at least 30 minutes before serving.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: smear the garlic paste over the inside of the salad bowl. put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. with the blender running, pour the olive oil in slowly for the dressing to emulsify. stir in the parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. refrigerate the dressing if you will not be using it right away.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spread lemon rind on paper towel. microwave on high for 4 to 4-1\/2 minutes or until dry, stirring several times, or dry for 1 day at room temperature. combine with cheese, oregano, mustard, pepper, garlic powder and cayenne. refrigerate in airtight container for up to 1 month. makes 3\/4 cup, enough for 3 salads. whisk together ingredients shown above for one salad, 12 cups romaine lettuce.","target":"puree in food processor. croutons-brush bread with olive oil and bake at 350 till golden. remove from oven and gently brush surface of bread with a cut clove of garlic. remove crust and cube. toss with romain lettuce,dressing and extra parmisan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine chocolate, evaporated milk, and corn syrup and heat until melted. you can melt them on the stove, in a double boiler, or in the microwave. if you use a microwave, stir every few seconds- i've burned chocolate awfully fast that way. remove from heat. stir in sugar, whichever flavor extract you prefer, and nuts. spray a square 8 by 8 inch pan with cooking spray. pour fudge in and chill until set.","target":"melt chocolate in a medium sauce pan with milk on medium heat. when melted and stirred smooth add salt and vanilla. pour into a glass 8 by 8 dish srayed with cooking spray. cool completely, might need to store in fridge or freezer to keep firm. cut into 24 pieces.prep time includes cool time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine chocolate, evaporated milk, and corn syrup and heat until melted. you can melt them on the stove, in a double boiler, or in the microwave. if you use a microwave, stir every few seconds- i've burned chocolate awfully fast that way. remove from heat. stir in sugar, whichever flavor extract you prefer, and nuts. spray a square 8 by 8 inch pan with cooking spray. pour fudge in and chill until set.","target":"line a 9-inch square pan with foil, with ends of foil extending over sides of pan. combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly. boil 4 minutes or until candy thermometer reaches 234°f, stirring constantly to prevent scorching. remove from heat. add chocolate and marshmallow creme. stir until completely melted. add vanilla and mix well. pour immediately into prepared pan and spread to form even layer in pan. let stand at room temperature until completely cooled, about 4 hours. cut into 1-inch squares. store in tightly covered container at room temperature. you can package up a few pieces together for gift giving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place apricots and craisins in small bowl and pour the oj over them--let sit 15 min or longer. put butter and next 6 ingredients in a small dish and mix to a paste. in a greased 2-quart shallow baking dish, arrange chicken in a single layer. spread curry paste evenly over chicken. add the fruits and oj they were soaked in. sprinkle the broken bay leaf, making sure it gets submerged. pour milk over it all. cover and bake@ 350 45 minutes. uncover and bake 25 minutes more.","target":"melt the butter in a large pot over medium\/high heat. add onions and garlic and cook until tender. stir in the ground ginger. add the cumin, salt, curry powder, and pepper flakes. add the water and stir. add the chicken, and cook until done.(about 10 minutes). add the diced tomatoes and stir. lower the heat, cover and simmer for 1\/2 hour stirring occasionly. add the yogurt to make it creamy. add the cilantro. add the rice vermicelli and stir until cooked. (it only takes a couple of minutes). remove from heat and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook macaroni according to package directions; drain. rinse macaroni and set aside. combine next 6 ingredients; add macaroni; and stir well. spoon mixture into a lightly greased 2-quart casserole. sprinkle with paprika, and bake at 350 degrees for 45 minutes.","target":"in medium saucepan, combine first 4 ingredients; stir in milk. add margarine; stirring constantly. bring to a boil over medium-high heat and boil 1 minute. remove from heat. stir in 1 cup shredded sharp cheese and 1\/2 cup velveeta. add elbows. pour into greased 2-quart casserole. sprinkle with rest of cheddar, grated parmesan and bread crumbs. bake uncovered in 375 degree oven for 25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to make a roux, heat oil, add flour and cook over medium heat until very dark but not scorched, stirring constantly. if using butter, be very careful because it burns easily. set aside. in large dutch oven, saute onion, celery, and okra until limp. add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (note: if you can't find crab boil at your grocery, please refer to recipe # 3252 by candie yoder or # 34801 by miller) simmer for 2 hours. 10 minutes before serving, add all raw fish and seafood and the file powder. simmer until done, but do not boil. serve over bowls of rice.","target":"add all ingredients, except chicken base, to 12 quart pot. heat and stir occasionally until rice is cooked through. add chicken base as desired for flavor. remove bay leaves when done. serve with bread, croutons or crackers. crawfish can be omitted if unavailable."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 425 degrees. grease 12 muffin cups. blend flour, cornmeal, baking powder, salt, and cayenne. beat egg with milk and butter. add to dry ingredients. stir until thoroughly moistened. stir in 1 cup of the cheese and spoon into muffin cups. sprinkle 1 tsp of cheese over each muffin. bake 15 to 20 minutes. serve hot with butter or freeze and reheat right before serving.","target":"bring 2 cups of water to a boil on the stove or in the microwave. while the water is heating, combine the cornmeal, baking powder, and salt. have the margarine close by. pour the boiling water into the cornmeal mixture, stir until smooth. add the margarine and stir (using a whisk) until it melts. next add the mik. once again, stir until smooth. add the eggs and continue stirring until smooth. turn the batter into well oiled muffin cups. bake at 475f for about 17 minutes. they will be golden brown and puffed when they are done. remove them from the pan after cooling a little."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a pan, roast the dals, sesame seeds and red chillies till they are brown. grind the roasted ingredients alongwith green chillies, hing, jaggery, turmeric powder, chickpeas and tamarind to a fine paste. set aside. in a pan, heat the oil and allow the mustard seeds to splutter. add the cut pineapples and fry till they lose their moisture. add the required salt and the ground masala. add 2 cups of water and boil for about 10 minutes. serve hot or cold with chappatis.","target":"combine onion, garlic and jalapeño in the work bowl of a food processor, equipped with a knife blade, and chop finely. add avocado, 2\/3 of the crushed pineapple, lemon juice and salt, and process into a coarse purée. scrape the guacamole into a serving bowl and mix in the remaining crushed pineapple. serve with chips or vegetables for dipping. servings: 10. nutritional information per serving: calories 93; total fat 6g; saturated fat 1g; cholesterol 0mg; sodium 133mg; carbohydrate 28g; fiber 2g; protein 1g; vitamin c 16%dv*; folate 1%dv; calcium 0%dv; iron 6%dv; potassium 0%dv. *daily value."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat grill to medium-high; mix onion with garlic, egg, hoisin sauce, sesame oil, and pepper in a large bowl until well combined. crumble ground chicken into the bowl; incorporate well. divide into 4 parts. oil your palm and shape into 4 patties, about 10-cm wide. grill the patties. turn once; about 10 minutes.","target":"heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute. set aside to cool. mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers. fry them in some oil on a medium fire for several minutes on each side until done and browned. serve as suggested in the recipe-intro or use your own ideas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put beans in pot, add water to cover plus 2 inches. bring to a boil; boil 2 minutes. remove from heat; let stand 1 hour. drain and discard liquid. return beans to pot. saute bacon until crisp; add onion,saute 1 minute. add to beans. add the water, garlic, salt, marjoram, bay leaf, and pepper. cover and bake at 350* for 3 hours. stir in sausage and tomato sauce. bake an additional 20 minutes.","target":"place the beans in a dutch oven or stock pot. add water to cover by 2 inches. bring to a boil and boil 2 minutes. remove from heat; cover and let stand 1 hour, then drain completely. return beans to pot. add broth, sausage, and the seasonings; bring to a boil. reduce heat; cover and simmer for 1-1\/2 hours. while thats cooking, sauté onions, carrots and celery in the oil. add to soup after 1 1\/2 hours. cook at a simmer, covered, 1 hour or until beans are tender. skim fat if needed. remove bay leaf. taste for additional seasonings. serve hot and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put beans in pot, add water to cover plus 2 inches. bring to a boil; boil 2 minutes. remove from heat; let stand 1 hour. drain and discard liquid. return beans to pot. saute bacon until crisp; add onion,saute 1 minute. add to beans. add the water, garlic, salt, marjoram, bay leaf, and pepper. cover and bake at 350* for 3 hours. stir in sausage and tomato sauce. bake an additional 20 minutes.","target":"peel and cut potatoes into 1 inch cubes. (potato amount is approximate- i just keep chopping and slicing until i nearly fill a large pan!) dice the onion. melt the butter over medium-high heat. add potatoes and onions. cover, and flip\/stir occasionally. slice the sausages in half length wise, then cut into bite sized pieces. add the sausage to the potatoes. cook until potatoes and onions are cooked through and tender. note: be careful not to flip too frequently so you get some crispy fried pieces of potato and sausage! season to taste with salt and pepper. top with cheese if desired. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak the apricots overnight, remove from the water and chop into small pieces. put all the fruit and onions in a pan with the vinegar. wrap the chillies and ginger in a piece of muslin and secure. put the muslin bag in with the fruit and vinegar. simmer until the apples are mushy, stirring often. do not allow to stick and burn. remove the muslin bag. add sugar and boil for a further 10 minutes, until chutney thickens. stir often to prevent sticking and burning. pour into hot jars, tie down and seal when cool.","target":"stir water into mustard in small cup. combine the sugar and vinegar in a medium-size saucepan. bring to a boil, stirring to dissolve sugar. boil gently 10 minutes. add remaining ingredients, including mustard mixture. boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes. cool completely. refrigerate, covered, for up to 1 week. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak the apricots overnight, remove from the water and chop into small pieces. put all the fruit and onions in a pan with the vinegar. wrap the chillies and ginger in a piece of muslin and secure. put the muslin bag in with the fruit and vinegar. simmer until the apples are mushy, stirring often. do not allow to stick and burn. remove the muslin bag. add sugar and boil for a further 10 minutes, until chutney thickens. stir often to prevent sticking and burning. pour into hot jars, tie down and seal when cool.","target":"in a large saucepan, saute onion in butter until tender, then add apples and pears and cook 2 to 5 minutes or until softened, stirring constantly. add cranberries, orange juice, brown sugar, vinegar, rosemary, allspice and nutmeg, mixing well. cook over medium heat for 12 to 15 minutes or until thickened. remove from heat, add oranges, and serve warm. store leftovers covered in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut zucchini in half lengthwise. scoop out seeds if they are large. blanch shell 8-10 minutes. scoop out zucchini, leaving 1\/2 inch shell. chop zucchini that you scooped out. brown sausage, onion, and chopped zucchini. add all seasonings, bread crumbs, and cheese. stuff zucchini shells. pour sauce over all and bake 30 minutes at 375°f.","target":"slice zucchini in half lengthwise. drop into large pot of boiling water and parboil for 5 minutes. carefully remove after 5 minutes and let cool until able to handle. gently scoop out pulp reserving shells. drain pulp in colander and mash until fairly dry. in large heavy skillet melt butter and olive oil over medium heat. add mushrooms and onions to skillet. saute until soft about 15 minutes. add reserved zucchini pulp and seasonings mixing well. add remaining ingredients, mixing well. place reserved zucchini shells on baking sheet. divide shrimp mixture evenly between zucchini shells. sprinkle with parmesan cheese. bake at 350 degrees for 15 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut zucchini in half lengthwise. scoop out seeds if they are large. blanch shell 8-10 minutes. scoop out zucchini, leaving 1\/2 inch shell. chop zucchini that you scooped out. brown sausage, onion, and chopped zucchini. add all seasonings, bread crumbs, and cheese. stuff zucchini shells. pour sauce over all and bake 30 minutes at 375°f.","target":"preheat oven to 325 degrees. cut zucchini in half lengthwise. scoop out pulp, leaving a 1\/4\" shell, and place pulp on a cutting board. chop pulp and set aside. in a skillet, brown ground beef, onion and garlic. drain grease. add pulp, bread crumbs and milk. spoon into zucchini shells. place in a greased 2 quart baking dish. top with spaghetti sauce and cheese. cover and bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut zucchini in half lengthwise. scoop out seeds if they are large. blanch shell 8-10 minutes. scoop out zucchini, leaving 1\/2 inch shell. chop zucchini that you scooped out. brown sausage, onion, and chopped zucchini. add all seasonings, bread crumbs, and cheese. stuff zucchini shells. pour sauce over all and bake 30 minutes at 375°f.","target":"preheat oven to 375~f. trim ends of zucchini. cut zucchini in half lengthwise. carefully scoop out centers leaving 1\/4-inch thick shells. chop pulp (makes about 1 cup); set aside. in a large skillet brown ground beef; drain fat. stir in reseved zucchini pulp, bread crumbs, parmesan cheese, oregano, salt, pepper, 1\/2 cup marinara sauce and egg; mix well. place zucchini shells in a shallow baking pan. spoon meat mixture into shells. pour remaining marinara sauce over and around zucchini. cover and bake until zucchini shells are tender, 30 to 35 minutes. sprinkle with mozzarella cheese. bake, uncovered, until cheese melts, about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel cucumbers then slice in half, length wise, scoop out seeds. slice cucmbers into 1 to 2 inch chunks and put in colander. sprinkle cucumbers with alot of salt. mix well. let cucumbers sit for 30 minutes. slice red onion in half. slice halves to make thin, crescent shaped pieces of onion. put onion in large bowl. while cucumbers sit, mix sauce. in a small plastic bowl with lid, mix vinegar, oil, sugar, paprika and dill. put the lid on and shake to mix. set aside. rinse cucumbers well and press water out. put cucumbers in bowl with onions. pour sauce over cucumber\/onion mixture and mix well. cover and put into refrigerator to chill for 1 hour.","target":"in a colander, sprinkle the cucumbers with the salt and let stand to drain for 30 minutes. pat dry. meanwhile, soak the onion in cold water for 15 minutes. drain and pat dry. in a bowl, mix together the yogurt, dillweed, vinegar and sugar. add the cucumbers and onion and toss to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown the ground beef in a dutch oven with about 1\/2 bottle chili powder. add to this the can of chiles, the crushed tomatoes and the tomatoe sauce (rinse out the tomatoe cans with about 1\/3 can of water and add this as well). simmer for about 5 minutes to blend and then dump in all four cans of undrained beans. next, stir in the cocoa powder and simmer for another 5 or 10 minutes. add a couple of teaspoons of salt and some freshly ground green peppercorns. taste and add additional salt and pepper and chili powder if needed. simmer for about an hour and serve.","target":"brown ground beef and onion. add fresh chopped parsley. add brooks beans and water, heat to boiling. add salt and pepper to taste. stir in stewed tomatoes after 20 minutes of simmering. slightly mash. add buillion cube and hot sauce to taste. simmer for another 30 minutes, and serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in top of a double boiler over boiling water, heat water, butter and vinegar. in bowl, beat eggs, add sugar and cornstarch. add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes. remove from the heat and cool. stir in the salad dressing and fold in the whipped cream. in a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper. pour dressing over, toss and mix gently. chill. garnish with sliced hard cooked eggs and paprika.","target":"set aside sauce packet from potato package. in a large saucepan, bring potatoes and 3 cups water to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. rinse with cold water; drain thoroughly. transfer potatoes to a bowl. cover and refrigerate. in a small saucepan, melt butter. stir in contents of reserved sauce packet. gradually add the remaining water; stir until smooth. bring to a boil. remove from the heat. cover and refrigerate for 30 minutes. stir in mayonnaise and mustard; gently stir into potatoes. add eggs and sprinkle with paprika if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in an ovenproof skillet, fry bacon until crisp, drain on paper towel; sauté chicken in bacon fat turning once, to brown, remove chicken, keep warm. add chicken broth and scrape up any browned bits on bottom of skillet, simmer until reduced to half, return chicken to skillet. add garlic, cilantro, undrained chilis and cream bake uncovered, until chicken is done, about 30 minutes remove from oven, turn oven to broil, sprinkle chicken with cheese, set under broiler until cheese melts and browns. crumble bacon, sprinkle over chicken.","target":"place chicken in a ungreased 11-in x 7-in x 2-in baking dish. top with tomatoes. bake, uncovered, at 350 degrees for 50 minues. spoon chili over each chicken breast; bake 10 minutes longer. top with cheese; return to the oven for 3 - 4 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in an ovenproof skillet, fry bacon until crisp, drain on paper towel; sauté chicken in bacon fat turning once, to brown, remove chicken, keep warm. add chicken broth and scrape up any browned bits on bottom of skillet, simmer until reduced to half, return chicken to skillet. add garlic, cilantro, undrained chilis and cream bake uncovered, until chicken is done, about 30 minutes remove from oven, turn oven to broil, sprinkle chicken with cheese, set under broiler until cheese melts and browns. crumble bacon, sprinkle over chicken.","target":"melt butter in a large skillet and whisk in flour over medium heat. gradually ad milk and chicken broth, whisking well to prevent lumps. bring to a boil and then reduce to a simmer. add the chicken, chiles, garlic powder, salt and pepper and stir well. reduce heat to low, cover and simmer 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: arrange chicken in 9 x 13 x 2 inch dish. in small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight. cover and refrigerate bowl of remaining marinade for basting. drain chicken, discard liquid. wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals. grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes. baste with reserved marinate. turn, cook 20 to 25 minutes or until no longer pink at bone (alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).","target":"in a large ziploc bag,combine the first 15 ingredients,mix well. reserve 1\/3 cup for basting and refrigerate. add chicken to remaning marinade and turn to coat. seal bag,refrigerate overnight. drain and discarde marinade. grill chicken uncovered over medium heat for 3 minutes on each side. baste with reserved marinade. continue grilling 6-8 minutes or until juices run clear,basting and turning several times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large skillet. add chicken and cook, stirring frequently until lightly browned. stir in seasonings. add onions and bell peppers, cook an additional minute or so until vegetables are crisp-tender. heat oven to 425°. sprinkle pizza pan with semolina flour and press dough into pan. pre-bake dough until it is a very light golden brown, about 6 minutes. remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese. bake for another 15 minutes until crust is golden brown.","target":"combine lime juice, jalapeno, garlic, cilantro, pepper, cumin, oregano and salt in a gallon-sized ziploc bag. add in chicken. refrigerate at least 8 hours, mushing the bag occasionally. (i put the bag into a bowl, just in case it leaks, and generally marinade it for 12 hours). saute green peppers and onion in oil until the onions are translucent and the green peppers still slightly crisp. add in marinated meat. cook until meat is done. serve with tortillas, salsa and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large skillet. add chicken and cook, stirring frequently until lightly browned. stir in seasonings. add onions and bell peppers, cook an additional minute or so until vegetables are crisp-tender. heat oven to 425°. sprinkle pizza pan with semolina flour and press dough into pan. pre-bake dough until it is a very light golden brown, about 6 minutes. remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese. bake for another 15 minutes until crust is golden brown.","target":"1. marinate chicken in juice, garlic and seasonings, for 15 minutes. 2. cook chicken in oil in large frying pan until chicken loses pink color and is tender. 3. while the chicken is cooking, cook the onion and peppers in oil in a 4 quart pot for about 3 minutes. 4. place the chicken in the pot with the onion and peppers. mix. 5. cook 1 minute longer. 6. cover up each tortilla with a paper towel and warm it up in the microwave oven for 15 seconds. 7. spoon mixture onto tortillas and top with desired toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400. cover raisins with boiling water and cook 5 minutes. drain, reserving 6 tablespoons juice. cream together shortening and sugar, add eggs and beat until smooth. sift flour with salt, soda, and spices; mix with oatmeal and bran and add to first mixture alternately with raisin liquid. add nuts. drop on greased cookie sheet and bake 10-12 minutes.","target":"preheat oven to 350°f grease cookie sheets with cooking spray. beat sugar and butter together until blended. add applesauce and egg; beat well. combine flour, oats, soda, cinnamon and salt in small bowl. add flour mixture to sugar\/butter mixture; beat until blended. stir in raisins and vanilla. using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets. flatten slightly. bake at 350°f for 10-15 minutes. remove from pan; cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put potatoes, carrots, onion and seasonings in a large pot. cover with water and cook till potatoes are tender. (you don't drain the water, so don't overfill the pot.) in a separate bowl, mix the soup and softened cream cheese. add this to the cooked potatoes, along with the milk. let simmer for about 10 minutes, stir frequently so that it doesn't scorch. add the velveeta and allow the cheese to melt. serve hot.","target":"in a large saucepan, saute' onion and celery in butter until tender. add potatoes and broth; bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. puree in small batches in a blender until smooth; return to the pan. (i return it to a different pan. another pan to clean, but it makes it easier for me.) stir in the cheese, milk, pepper and paprika. cook and stir over low heat until the cheese is melted. garnish with parsley and croutons, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: chop onions and celery, if using a food processor don\u2019t chop these too fine. in a large saucepan, sauté onion and celery in 4 ounces of butter until tender. add potatoes and broth, bring to a boil. reduce heat, cover and simmer for 15-20 minutes till potatoes are tender. in a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside. to cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens. stir in the cheese, bacon bits, parsley, pepper and paprika. cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted. garnish with croutons, if desired.","target":"in a large saucepan, saute' onion and celery in butter until tender. add potatoes and broth; bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. puree in small batches in a blender until smooth; return to the pan. (i return it to a different pan. another pan to clean, but it makes it easier for me.) stir in the cheese, milk, pepper and paprika. cook and stir over low heat until the cheese is melted. garnish with parsley and croutons, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large saucepan, heat oil. add apples, potato, celery, onion, and thyme. saute 10 minutes. stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender. using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. return to saucepan. over very low heat, stir in cheese and cream. in a small bowl, whisk together milk and flour; add to soup and stir. add nutmeg, and pepper. cook just until heated through--do not boil or cheese will curdle. serve.","target":"in a large saucepan, saute' onion and celery in butter until tender. add potatoes and broth; bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. puree in small batches in a blender until smooth; return to the pan. (i return it to a different pan. another pan to clean, but it makes it easier for me.) stir in the cheese, milk, pepper and paprika. cook and stir over low heat until the cheese is melted. garnish with parsley and croutons, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp, remove from pan and saute onions until translucent. drain bacon grease. boil potatoes in water and salt until fork tender - no need to drain. add pepper, onions, cream of chicken soup and milk. i usually put in the crock pot at this point to heat up and keep warm. if rushed for time, you can heat this on the stove. just before serving, add crispy bacon and sour cream.","target":"in a large saucepan, saute' onion and celery in butter until tender. add potatoes and broth; bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. puree in small batches in a blender until smooth; return to the pan. (i return it to a different pan. another pan to clean, but it makes it easier for me.) stir in the cheese, milk, pepper and paprika. cook and stir over low heat until the cheese is melted. garnish with parsley and croutons, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes at 400 degrees for 1 hour. scoop out the insides into a bowl and set aside. in a large pot, melt 2\/3 cup butter on low heat. add 2\/3 cup flour. gradually stir in 6 cups of milk and turn heat up to medium. add potatoes, salt, pepper, cheese and bacon. cook 15 minutes, stirring constantly until all ingredients are incorporated. stir in sour cream and serve with warm crusty bread -- or even better in a bread bowl!","target":"in a large saucepan, saute' onion and celery in butter until tender. add potatoes and broth; bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. puree in small batches in a blender until smooth; return to the pan. (i return it to a different pan. another pan to clean, but it makes it easier for me.) stir in the cheese, milk, pepper and paprika. cook and stir over low heat until the cheese is melted. garnish with parsley and croutons, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees fahrenheit. butter pan. peel bananas and mash with fork in a small bowl. in a different bowl mix the sugar, oil, and egg until creamy yellow. blend in the mashed bananas and add nuts if wanted. add flour, baking soda, and salt. destroy any lumps. put the batter into a loaf pan and bake for 1 hour or until tooth pick comes out clean. enjoy!","target":"preheat oven to 350°f grease and flour 2 standard loaf pans. mash the bananas until smooth and lump free, set aside. cream the butter and sugar together. when smooth add the eggs and vanilla extract. beat for 1 minute then stir in the mashed bananas, mixing thoroughly. add the dry ingredients and mix until combined, then stir in the milk. divide the batter between the two pans, then bake for 50 - 60 minutes or until tested done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a microwave safe bowl combine the soup and cream cheese. cover and cook on high for 3 to 4 minutes or until cream cheese is melted,stirring occasionally. add the potatoes and stir until coated. spoon into a greased 13*9*2 baking dish. bake uncovered at 350 for 35 to 40 minutes or until the potatoes are tender. sprinkle with cheddar cheese. bake 3 to 5 minutes or until cheese is melted.","target":"preheat oven to 350°. combine turkey gravy, 1\/2 cup cheese, onions, pepper, potatoes, and sour cream. spoon into a shallow 1-quart casserole coated with cooking spray. bake at 350° for 35 minutes. sprinkle with 1\/4 cup cheese and bacon. bake an additional 5 minutes or until the cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 375*. put peach slices in greased, shallow 11x7 baking dish. mix brown sugar, flour, lemon juice, peel, and cinnamon. sprinkle over the peaches. mix flour, sugar, baking powder, salt, and nutmeg. stir in egg until mixture is coarse crumbs. sprinkle over peaches. drizzle butter evenly over topping. bake for 38 minutes.","target":"preheat oven to 375°f. drain peaches, reserve juice. put peaches in 8 x 8 (square) baking pan, sprinkle with 1 tsp sugar. in a bowl, combine flour, oats, 1 tbsp sugar and cinnamon. cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar. for a softer, sweeter crumble, drizzle over some of reserved peach juice before baking. bake 30-40 minutes, or to desired crispness, serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. scrub potatoes and cut w\/skin on. spray cookie sheet w\/cooking spray. place single layer on cookie sheet. spoon melted butter over each slice (don't drown). sprinkle garlic powder, salt and black pepper evenly. cover with parmesan. bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).","target":"in a small bowl, stir together the butter and garlic. cut the potatoes into wedges and lay them out on a cookie sheet in a single layer. paint the potatoes with the butter and garlic mixture. add a dash of salt and pepper, then sprinkle the grated parmesan over top. bake at 425 deg until potatoes are tender, around 15-20 minutes. turn the potatoes over about half way through cooking, if you have any remaining butter\/garlic mixture, paint them again. serve hot, and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. scrub potatoes and cut w\/skin on. spray cookie sheet w\/cooking spray. place single layer on cookie sheet. spoon melted butter over each slice (don't drown). sprinkle garlic powder, salt and black pepper evenly. cover with parmesan. bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).","target":"preheat oven to 400 degrees fahrenheit. butter a small baking dish. place a layer of sliced potatoes in the bottom of the dish, then season with salt, pepper and a little garlic powder. sprinkle with some sliced onions. drizzle with a little melted butter. repeat layering in the same matter ending up with a layer of potatoes. drizzle the top layer of potatoes with melted butter, and then sprinkle with parmesan cheese. bake uncovered for about 30 to 35 minutes, or until potatoes are tender and golden brown. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. scrub potatoes and cut w\/skin on. spray cookie sheet w\/cooking spray. place single layer on cookie sheet. spoon melted butter over each slice (don't drown). sprinkle garlic powder, salt and black pepper evenly. cover with parmesan. bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).","target":"preheat ove to 450. line cookie sheet with foil and spray with cooking spray. toss potatoes with oil. mix all other ingredients in a small bowl. add to potatoes and toss to coat. spread over cookie sheet in a single layer. bake 25 minutes until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. scrub potatoes and cut w\/skin on. spray cookie sheet w\/cooking spray. place single layer on cookie sheet. spoon melted butter over each slice (don't drown). sprinkle garlic powder, salt and black pepper evenly. cover with parmesan. bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).","target":"heat gas or charcoal grill. cut 2 (30x18-inch) sheets of heavy-duty foil. divide potato slices evenly onto foil sheets. sprinkle with salt and melted butter. in small bowl, mix remaining ingredients; sprinkle over potatoes. bring up 2 sides of foil so edges meet. seal edges, making tight 1\/2-inch fold; fold again, allowing space for heat circulation and expansion. fold other sides to seal. place packets, seam side up, on grill. cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender. to serve, place packets on plates. cut large x across top of each packet; carefully fold back foil to allow steam to escape."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. scrub potatoes and cut w\/skin on. spray cookie sheet w\/cooking spray. place single layer on cookie sheet. spoon melted butter over each slice (don't drown). sprinkle garlic powder, salt and black pepper evenly. cover with parmesan. bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).","target":"preheat oven to 450°f. spray baking sheet with non-stick cooking spray. (i like to line mine with foil first to cut down on clean-up!). peel (if desired) and cut potatoes into 1\/2-1 inch cubes and place in bowl. drizzle with oil and toss to coat. in small bowl, combine parmesan, parsley, paprika, garlic powder, salt, and cayenne pepper. add to potatoes and toss to coat. arrange potatoes in single layer on baking sheet. bake 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. scrub potatoes and cut w\/skin on. spray cookie sheet w\/cooking spray. place single layer on cookie sheet. spoon melted butter over each slice (don't drown). sprinkle garlic powder, salt and black pepper evenly. cover with parmesan. bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).","target":"place potatoes in a large saucepan and cover with water. bring to a boil. reduce heat;cover and cook for 15-20minutes or until tender. drain. place in a large mixing bowl, mash the potatoes. beat in the cream cheese, milk, and butter until smooth. stir in the parm, onion soup mix, salt and pepper sauce. shape into 1.5\" balls. place the egg and cornflakes in seperate shallow bowls. dip potato balls in egg, then roll in crumbs. place on ungreased baking sheets. bake at 400 degrees f for 15-18 minutes or until crisp and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grate pears coarsely. combine grated pears with sugar, lemon juice, and ginger in large ss pot. bring pear mixture to a boil. reduce heat to medium-low and cook 30-45 minutes, or until thickened. stir pectin into 3\/4 cup of jam liquid, if desired, and add to jam. cook 3 minutes more. meanwhile prepare jars, lids, canner. fill jars to 1\/4-inch headspace, cap, and process 10 minutes.","target":"wash the pears. do not peel them. place in a saucepan. add the remaining ingredients. cover and heat the pan over medium flame for 5-7 minutes. reduce heat to low. cook for 20 minutes or until pears are soft when pierced with a fork. chill in sauce and serve with ice cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in skillet, melt butter; add steak, salt and pepper; saute in batches until browned; remove and set aside. add scallions to the pan, saute. add flour and stir. add mustard, broth, and wine; stir and bring to simmer. add scallions and beef back to pan; cover and simmer for 30 minutes. stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes. uncover and add sour cream. simmer uncovered, stirring until well blended. serve over noodles.","target":"dredge sirloin cubes in flour and salt. brown in butter. add mushrooms, onion, garlic, flour, and ketchup. when bubbling, add beef broth. simmer covered for 1 hour. add sour cream before serving. place rice in pot and cover with 1 inch of water. bring to a boil. when boiling, remove from heat and pour off water. rinse rice with cold water until water runs clear. cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. serve stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut beef in small cubes and sprinkle with lemon juice. let stand. sauté onions and mushrooms in butter. lightly flour beef. remove onions and mushrooms. add sherry to pan and brown beef. add onions, mushrooms, tomato juice, seasonings and beef broth (made from bouillon cube and water). simmer 1 hour. before serving, add sour cream and heat through. serve over rice.","target":"dredge sirloin cubes in flour and salt. brown in butter. add mushrooms, onion, garlic, flour, and ketchup. when bubbling, add beef broth. simmer covered for 1 hour. add sour cream before serving. place rice in pot and cover with 1 inch of water. bring to a boil. when boiling, remove from heat and pour off water. rinse rice with cold water until water runs clear. cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. serve stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a large frying pan. add the onion and fry gently for 7 minutes or until golden. add the mushrooms and fry for a further 3 minutes until softened. add the steak to the pan, season well and stir in the mustard. fry, turning often, for 5 minutes. stir in the brandy and soured cream and heat through gently; do not allow to boil. transfer to a heated serving dish. note: it is important not to use a large enough pan or to cook the meat in batches. you want the steak to fry, not stew!","target":"dredge sirloin cubes in flour and salt. brown in butter. add mushrooms, onion, garlic, flour, and ketchup. when bubbling, add beef broth. simmer covered for 1 hour. add sour cream before serving. place rice in pot and cover with 1 inch of water. bring to a boil. when boiling, remove from heat and pour off water. rinse rice with cold water until water runs clear. cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. serve stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: - cut the beef in strips and saute with the olive oil till brown. - in a separate skillet, add the wine, the celery, the leek and the onion on medium heat. when the wine starts to boil, cover the skillet and let it boil on low heat till the sauce reduces. - mix the previous ingredients in the blender or pass them through the vegetables mill. - put back the mixture in the skillet on medium heat and add the mushrooms and the meat. stir from time to time till it boils. add the cream. season. let the mixture boil. if the sauce is too thick add some water. it needs to have a viscous consistency. - serve with cooked rice.","target":"dredge sirloin cubes in flour and salt. brown in butter. add mushrooms, onion, garlic, flour, and ketchup. when bubbling, add beef broth. simmer covered for 1 hour. add sour cream before serving. place rice in pot and cover with 1 inch of water. bring to a boil. when boiling, remove from heat and pour off water. rinse rice with cold water until water runs clear. cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. serve stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown onion in 1 tablespoon of butter, remove to a dish. brown beef in 1 tablespoon of butter and add to onion. cook mushrooms in remaining butter, then remove to beef mixture, leaving liquid in skillet. stir flour into 1\/2 cup of water until smooth, add beef bouillon then combine in skillet with mushroom liquid. cook and stir constantly over low heat until sauce thickens. remove from heat, stir in sour cream, worcestershire sauce and sherry and dill weed, if using. stir in meat mixture. serve with wide egg noodles.","target":"dredge sirloin cubes in flour and salt. brown in butter. add mushrooms, onion, garlic, flour, and ketchup. when bubbling, add beef broth. simmer covered for 1 hour. add sour cream before serving. place rice in pot and cover with 1 inch of water. bring to a boil. when boiling, remove from heat and pour off water. rinse rice with cold water until water runs clear. cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. serve stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt 3 tablespoons of butter in a heavy skillet. add the onion and cook slowly until transparent. remove and set aside. turn the heat to meium-high, add the beef, and cook briefly, turning to brown on all sides. remove the beef and set aside with the onions. add the remaining 3 tablespoons butter to the skillet. stir in the mushrooms, cover, and cook 3 minutes. season with salt, pepper, and nutmeg. whisk the sour cream and add to the pan, but do not let it boil. return the beef and onions to the pan and just heat through. serve and enjoy.","target":"dredge sirloin cubes in flour and salt. brown in butter. add mushrooms, onion, garlic, flour, and ketchup. when bubbling, add beef broth. simmer covered for 1 hour. add sour cream before serving. place rice in pot and cover with 1 inch of water. bring to a boil. when boiling, remove from heat and pour off water. rinse rice with cold water until water runs clear. cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. serve stroganoff over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, cocoa, cornstarch and salt in a medium saucepan. add evaporated milk and water; whisk to blend. cook over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil). remove from heat; stir in butter and vanilla extract. serve warm or cold.","target":"combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan; stir in milk and egg yolk. cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute, stirring constantly. remove from heat, and stir in vanilla. pour into 2 individual serving dishes. serve warm or chilled; top with whipped cream and pecans, if desired. yield: 2 servings. southern living."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, cocoa, cornstarch and salt in a medium saucepan. add evaporated milk and water; whisk to blend. cook over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil). remove from heat; stir in butter and vanilla extract. serve warm or cold.","target":"in a pot combine rice, sugar, vanilla and milk. heat over medium heat until milk starts to boil stirring frequently to prevent rice from sticking to the pot. stirring frequently simmer on low for about 30 minutes or until the rice is tender and creamy. depending on your rice this may take longer. now stir in the chocolate hazelnut spread. i used 2 heaping tbs, but depending on what type of spread you use you may want to add some more to get it chocolatey enough for your taste. serve warm. note: i think this would be wonderful served with fresh fruit or a fruit sauce, some chocolate curls or cream. feel free to experiment with toppings of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, cocoa, cornstarch and salt in a medium saucepan. add evaporated milk and water; whisk to blend. cook over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil). remove from heat; stir in butter and vanilla extract. serve warm or cold.","target":"mix first 4 ingredients together in a medium saucepan. add 1 cup milk and whisk until well blended. turn on stove to medium high and add 1 cup milk. keep stirring until it comes to a boil. boil 1 minute until thickened, turn off heat and add vanilla. divide into 4 or 5 portions and cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute first 3 ingredients in butter in a skillet. cover, reduce heat to medium, and cook 3 minutes. stir in corn and tomato; cover and cook an additional 5 minutes or until vegetables are crisp-tender. add salt and pepper, tossing gently. sprinkle with cheese, and serve immediately.","target":"preheat oven to 325. shred the potatoes, carrots and parsnips. roll the vegetables up in a clean kitchen dish towel and squeeze all the moisture out. in a medium bowl, blend the flour, dill, onions, salt and pepper. add the vegetables and toss to coat well. mix in the eggs. heat oil in a large skillet over medium heat. working in batches, drop 2 tablespoons of batter per pancake into hot oil. using a spoon, spread to 4 inch rounds. cook until brown, about 3 minutes per side. transfer cooked latkes to a baking sheet to keep warm in the oven. repeat with remaining batter, adding more oil to skillet as needed. serve hot with some sour cream mixed with additional dill and green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"peel eggplant, if desired. slice lengthwise or crosswise, about 1\/4\" thick. salt heavily and allow to stand 30 minutes. rinse well several times and drain. preheat oven to 400*. lightly brush cookie sheet with olive oil. mix bread crumbs and parmesan. dip eggplant slices first in egg then in crumbs, coating well. plce on prepared cookie sheet, then drizzle with olive oil. bake 15-20 minutes, turn, and bake 15 minutes longer or until brown. spoon a dab of marinara sauce and a bit of provolone cheese on each slice. return to oven to melt cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"bring a large saucepan of salted water to the boil. remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes. drain off the water and leave to cool. squeeze any excess liquid from the eggplants and chop finely. place in a bowl, add the basil, crushed garlic, pecorino, egg and a large pinch of salt. mix thoroughly. add enough breadcrumbs to hold the mix firmly. form the mixture into walnut sized balls and roll in breadcrumbs. heat plenty of corn oil in a deep pan. fry the eggplant balls in batches so that they have enough room to move about in the oil. they should be golden-brown after about 5 minutes. leave to dry on paper towels. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"preheat oven to 375 degrees. heat oil in large non-stick skillet. season eggplant with salt and pepper and dip in flour. saute eggplant until golden brown. set eggplant slices on paper towels to drain. combine in a medium bowl, ricotta, 1\/2 cup parmesan, parsley and egg. spread 1\/2 cup spaghetti sauce in bottom of baking dish. place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish. continue to assemble remaining slices of eggplant. cover evenly with remaining spaghetti sauce and top with mozzarella and 1\/4 cup parmesan. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"peel skin off eggplant slice eggplant lengthwise in 1\/4 thick slices. heat enough oil for frying. dip eggplant into 3 beaten eggs. then dip into breadcrumbs. fry the eggplant in the oil (do not overlap). drain on paper towels. mix ricotta cheese with the parmesan cheese and one egg and garlic (to be used for filling). cover the bottom of a casserole dish with sauce. spread a thin layer of the filling mixture onto the slices of fried eggplant. roll the eggplant up place the rolled eggplants seam down, side by side in the baking dish. cover the eggplant with more sauce. cover with mozzarella cheese. cover the dish with aluminum foil and bake at 350 degrees for 30 minutes. uncover and bake for an additional 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"preheat broiler to high. combine all ingredients for the sauce in a small bowl; set aside. toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. chill until ready to use. saute eggplant in oil over medium-high heat 3 minutes. add to vegetable mixture. brush pitas with oil, season with salt, and broil until lightly toasted on both sides. assemble by placing each pita on top of a sheet of foil or parchment paper. drizzle 1\/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce. wrap foil or paper around pita and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"peel eggplant, and cut into 1\/4 inch slices\/ sprinkle both sides of slices with salt, let stand 30 minutes. rinse eggplant, and pat dry. dip eggplant in egg, coat with cracker crumbs. fry a few slices at a time in hot oil until golden brown. drain on paper towels. cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally. place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant. top with half each of mozzarella and parmesan cheese. repeat layers. bake at 350f for 40 to 45 minutes or until eggplant is tender. let it stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"peel eggplant, if you wish. cut into 3\/4\" slices. sprinkle salt on both sides of slices. let stand for 30 minutes; rinse with water and pat dry. in a pie pan, beat egg slightly. in another pan, combine cheese, bread crumbs and parsley. dust each eggplant slice with flour, dip in egg to coat all over, and dredge in crumb mixture. brush butter over bottom of a shallow, rimmed baking pan. arrange eggplant slices in butter in a single layer. bake uncovered, in a 400 degree oven for 25 minutes; turning once to brown both sides."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat oven to 400 degrees. cut potatoes in half or quarters and place in a bowl with oil, salt, pepper, garlic, and rosemary. toss until potatoes are well coated. dump potatoes onto a baking sheet and spread out into 1 layer. roast for at least one hour, or until browned and crisp. flip twice with a spatula during cooking to ensure even browning. remove from oven, season to taste, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat the oven to 450 degrees f. arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. season with garlic powder, salt and chili powder. drizzle with olive oil. stir to coat potatoes and onions with oil and spices. bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. stir every 10 minutes. when done, sprinkle with cheese. wait about 5 minutes for the cheese to melt before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat oven to 450°f. divide the potatoes and onions between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (i find it's easier to use your hands for this). roast for 35 minute remove from oven, sprinkle with herbs, toss to coat (use a spatula now, they're hot.) return to the oven and roast until brown ad tender, about 20 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat the oven to 400°f. mix the olive oil, salt, pepper, and garlic together. toss the potatoes in the oil mixture. spray a baking sheet with pam and dump the potatoes onto it. make sure that they are in a single layer. bake for 1 hour (flipping once halfway through)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat oven to 400°f. melt butter over medium, set aside. wash, dry and quarter potatoes. keep skins on. place potatoes in a baking dish and coat with olive oil making sure the potatoes are thoroughly coated. add kosher salt and toss with potatoes. add melted butter and toss with potatoes. liberally ground pepper over potatoes and toss. place dish uncovered in the oven. cook potatoes for one hour or until potatoes are crispy and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"line a large shallow baking pan with foil; spray with cooking spray or lightly grease. heat oven to 400°. combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly. arrange in the baking pan and bake for 30 to 40 minutes, until potatoes are tender and nicely browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat oven to 425 degrees. place potatoes in a large bowl and toss with oil. combine all spices in a small bowl. sprinkle spices over potatoes and toss to coat. spread potatoes evenly on a foil-lined shallow baking pan coated with cooking spray. bake 25 to 30 minutes or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"preheat oven at 400˚ f. cut potatoes into halves or quarters, and finely chop the cloves of garlic. in a bowl, mix together potatoes, olive oil, salt, pepper, and garlic, making sure all potatoes are evenly covered. in an oven safe pan, place potatoes in a single layer. post in the oven for 45 to 60 minutes, flipping potatoes at least twice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except potatos in large bowl. add potatoes and toss to mix--add a little water if needed so that all potatoes get coated. place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. bake@ 425 approx 40 minutes until fork tender--no need to stir.","target":"place quartered potatoes in a large zip lock bag. add onions, peppers, garlic and herbs. pour in oil, butter and vinegar. season with the salt, black pepper and creole seasoning. seal the bag and shake vigorously to coat the potatoes. place the contents of the bag onto a large pan, preferably cast iron. roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown. stir occasionally during the cooking process."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except shrimp in a shallow dish; mix well. add shrimp, tossing gently to coat. cover and marinate shrimp 2-3 hours in the refrigerator, stirring occasionally. remove shrimp from marinade, reserving marinade. place shrimp on skewers; grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade.","target":"in a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika. add in olive oil and lemon juice; mix until combine, then add in tabasco if using. in a large bowl toss the shrimp with the garlic oil until evenly coated. cover and refrigerate for 30 minutes. meanwhile soak the wooden skewers in cold water for 30 minutes. preheat grill to medium heat, then lightly oil the grill grate. thread the shrimp onto the wooden skewers. cook the shrimp for 2-3 minutes per side or until opaque. serve with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except shrimp in a shallow dish; mix well. add shrimp, tossing gently to coat. cover and marinate shrimp 2-3 hours in the refrigerator, stirring occasionally. remove shrimp from marinade, reserving marinade. place shrimp on skewers; grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade.","target":"preheat grill for medium heat. in a small bowl, crush the garlic with the salt. mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. in a large bowl, toss shrimp with garlic paste until evenly coated. skewer shrimp. lightly oil grill grate. cook shrimp for 2 to 3 minutes per side, or until opaque. transfer to a serving dish, garnish with lemon wedges, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except shrimp in a shallow dish; mix well. add shrimp, tossing gently to coat. cover and marinate shrimp 2-3 hours in the refrigerator, stirring occasionally. remove shrimp from marinade, reserving marinade. place shrimp on skewers; grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade.","target":"pour dressing and lime juice over shrimp over shrimp in large non-metal bowl; toss to coat, add all remaining ingredients except lettuce; mix lightly; cover. refrigerate 1 hour to marinate. drain, reserving marinade. place spinach leaves on serving plate; top with shrimp mixture. drizzle with reserved marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large saute pan, heat oil over medium-high heat until hot but not smoking. add pimiento, green pepper and garlic. saute 2 minutes. add beans, tabasco, and vinegar. bring to boil, reduce heat to low, cover nd simmer 5 minutes. stir in rice and cilantro. stir. salt and pepper to taste. serve.","target":"cook bacon over medium heat in 10 inch pan for 8-10 minutes. remove bacon from pan (reserve 1 teaspoon bacon pan drippings). crumble bacon and set aside. in the same skillet as you cooked the bacon, add green pepper and onion to bacon drippings. cook over medium heat, stirring constantly, for 2-3 minutes. stir in crumbled bacon, beans, tomatoes, and thyme. continue cooking until liquid is reduced and sauce thickens (10-15 minutes) meanwhile, cook rice according to package directions for 4 servings. serve black bean mixture over rice. makes 4 servings of 1\/2 cup each. adjust amounts of each ingredient as necessary to make more for functions and the like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook rice according to package directions. saute garlic, cumin and cayenne in oil in a skillet over medium heat 1 minute. stir in beans and broth; bring to a simmer and cook 5-8 minutes to heat through. top rice with beans and garnish with sliced green onions.","target":"cook bacon over medium heat in 10 inch pan for 8-10 minutes. remove bacon from pan (reserve 1 teaspoon bacon pan drippings). crumble bacon and set aside. in the same skillet as you cooked the bacon, add green pepper and onion to bacon drippings. cook over medium heat, stirring constantly, for 2-3 minutes. stir in crumbled bacon, beans, tomatoes, and thyme. continue cooking until liquid is reduced and sauce thickens (10-15 minutes) meanwhile, cook rice according to package directions for 4 servings. serve black bean mixture over rice. makes 4 servings of 1\/2 cup each. adjust amounts of each ingredient as necessary to make more for functions and the like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: start rice. heat oil in a large skillet over medium heat until hot. add pimientos or red peppers, green peppers and garlic and saute for two minutes. add the black beans, vinegar and hot sauce to taste. bring the mixture to a boil, then reduce heat to low, cover and simmer for five minutes. stir in rice and cilantro. taste and adjust seasonings.","target":"cook bacon over medium heat in 10 inch pan for 8-10 minutes. remove bacon from pan (reserve 1 teaspoon bacon pan drippings). crumble bacon and set aside. in the same skillet as you cooked the bacon, add green pepper and onion to bacon drippings. cook over medium heat, stirring constantly, for 2-3 minutes. stir in crumbled bacon, beans, tomatoes, and thyme. continue cooking until liquid is reduced and sauce thickens (10-15 minutes) meanwhile, cook rice according to package directions for 4 servings. serve black bean mixture over rice. makes 4 servings of 1\/2 cup each. adjust amounts of each ingredient as necessary to make more for functions and the like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt 1 tablespoon butter with oil in saucepan over medium heat. add onion and thyme and sauté 4 minutes or until onion is soft. add wine or grape juice and cook until reduced by half (5-10 minutes). add soup and half and half and stir until heated (5 minutes). while sauce is cooking, melt remaining 1 1\/2 tablespoons butter in skillet over medium high heat. add chicken to skillet and cook until done about 7-10 minutes, turning occasionally. spoon sauce over chicken.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large, heavy pot, fry the bacon; stirring frequently, until browned and slightly crispy. drain all but 2 tablespoons of the fat. add the ground beef and pork, stirring occassionally until almost done. add onion and garlic, stirring occassionally, until onons are slightly tranluscent. add the water. bring to a boil, then lower heat to a simmer. add cayenne, black pepper, bay leaf, chili powder, cumin, oregano and fresh tomatoes. simmer for 20 minutes. add the remaining ingredients. simmer for another 30 minutes. note: when grocer is out of ground beef and\/or pork, i purchase the pre-chopped meats used for stir-fry dishes and just chop them a bit more and use that.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, melt butter and saute the celery. mix the chicken broth and flour. add chicken and broth mixture to skillet. simmer covered for 10 minutes. flip the chicken over and simmer uncovered for five more minutes. sauce should thicken as it cools. salt and pepper to taste.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef. when it is about half done press garlic into pan and add onion. cook till ground beef is done onions should be clear drain grease. while cooking ground beef cook macaroni acording to box. drain macaroni. add diced tomatos and tomato sauce stir. add chilli powder and cumin stir. add macaroni stir. add salt. season to taste. stir. serve and top with chedder cheese makes.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degree f. sprinkle the chicken breasts with salt and pepper on both sides. in a seperate bowl, combine tomatoes, mustard, brown sugar, garlic powder, soy sauce, basil, and worhester sauce. place chicken in baking pan, cover with tomatoe mixture. cook 45-55 minutes. use tomatoe mixture in bottom of pan as extra sauce. enjoy.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. spread the softened cream cheese down, so it's even across, on the bottom of a 9 x 13 glass pan. do the same with the chili. now add the cheese to top. place in oven for about 10 minutes of until the cheese has melted and it is warm all the way through. (some ovens are hotter or cooler than mine. adjust you cook time to your oven.). serve with chips and enjoy!","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pot empty the tomato juice into the pot. in the meantime, brown the hamburger, drain and set aside. chop the onion, green peppers and green chilie fine and add to pot. mix in the kidney beans. i can my own tomato juice rather than buying store bought with no additives--pure tomato juice. now add all the remaining spices. simmer for 1 hour, stirring every 15 minutes. after the first hour, add the hamburger and simmer 2 hours more hours stirring every 15 minutes. the longer you let this simmer, the thicker it will get. serve with oyster crackers or saltines. enjoy.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef and chorizo with onion in a large heavy pan, breaking up meat lumps. drain any fat. add garlic paste, salt, pepper, cumin, paprika, chile powder, and ground habanero (or any other hot pepper or sauce you would like, in whatever quantity you like). stir in beef broth and crushed tomatoes, and simmer covered, for 1 hour, stirring occasionally. stir in beans, if using, and continue to cook until beans are hot. serve hot with crackers if desired.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in deep pot. add onions and garlic; saute 3 to 5 minutes, stirring frequently. add beef and brown, another 3 to 5 minutes. season lightly with montreal seasoning or salt and pepper. add beer and let it reduce by half. stir in broth, pate, chili powder, cumin, barbecue sauce. reduce heat to medium low and simmer 10 minutes. top with cheddar cheese. serve with corn chips. add hot tabasco to make super spicy.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat meat at low temperature until gray. add 1 can of beer and cover with water. cook for a long time. cool in refrigerator overnight and then remove most of the fat on top. add remaining ingredients except flour and 2nd beer, stir, and cook in slow cooker all day. remove bay leaves. in a separate bowl mix flour and beer so that it isn't lumpy and add to meat stirring constantly until its all added. let thicken.","target":"spray 2-quart sauce pot. brown 1 lb ground beef. stir in 1 pkt beef bouillon a handful of chopped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans add 4-6 drops tabasco sauce. simmer about 20 minutes. top with shredded cheddar and sour cream. serve with saltine-type crackers. easy but not for the faint of heart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl combine the cottage cheese,ricotta and parsley. spread 1\/2 cup spaghetti sauce in a 13x9x2-inch baking pan coated with non stick spray. top with noodles and a third of the cheese mixture. sprinkle with half of the carrots, broccoli, zucchini ans squash. top with remaining cheese. top with a third of the mozzarella. repeat layers of noodles, cheese mixture, vegetables, sauce and mozzarella. cover and bake at 350°f for 45 minutes. uncover bake 15 more minutes or until noodles are tender. let stand 15 minutes before cutting.","target":"brown meat and drain. add salt, garlic and pepper to taste. cook slowly uncovered 10 minutes. stir in tomatoes, tomato sauce, spaghetti sauce mix and mushrooms. cover and simmer 30 minutes. meanwhile cook lasagna according to directions. drain and rinse. in a 8x12x2 baking dish, pour 1\/3 of meat sauce. cover with lasagna strips, then mozzarella and spoonfuls of cottage cheese. repeat layers ending with meat sauce. bake @ 350 until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rub steaks on both sides- about 1 tsp per side. rest in fridge for 30 minutes prepare smoker with 1\/2 mesquite and 1\/2 hickory wood chunks and smoke meat for at least 1 hour at a temperature of about 250. turn once or twice. add more wood if necessary. remove steaks from smoker to a roasting pan. brush on 1\/2 of the bbq sauce. cover with foil and cook in oven for 90 minutes@300. remove from oven a brush on a light coating of more sauce. cook on a medium-heat charcoal or gas bbq, turning, adding more sauce a few times, enough to get a nice caramailzed, dark crust, usually about 10-15 minutes. eat, enjoy.","target":"preheat oven to 350 degrees. heat oil in large skillet over medium-high heat. brown steaks on each side. while browning, season steaks with salt, pepper, and garlic powder. transfer steaks to a 9x13 inch casserole dish. sauté the onions and mushrooms in the same skillet. add water, worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms. pour sauce over steaks. cover dish with aluminum foil. bake in preheated oven for 90 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute sliced onions in olive oil; add minced garlic to onions and soften lightly. remove onions when browned. run stewed and diced tomatoes through blender for desired consistency. add tomato sauce, sugar, parsley, basil, oregano, garlic powder, salt, and black pepper to a heavy bottom pot and bring to a strong simmer. lower temperature to have a 12 bubble simmer (10 to 14 bubbles) uncovered for 45 minutes.","target":"in a large dutch oven, heat the olive oil. add onions and garlic and cook until just beginning to brown. add pork and cook until browned on all sides. add tomato puree and crushed tomatoes and stir well. add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes turn heat down to low and simmer for about 2-2 1\/2 hours, stirring often."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350 degrees. peel loose papery skins off garlic bulbs. slice top of each head (pointy end) so that flesh is exposed. place in garlic baker and drizzle with oil and sprinkle with herbs. cover and bake about 45 minutes. remove cover and continue baking for about 15 minutes until garlic is soft and golden. cool before serving. squeeze soft garlic out of skins and spread on meat or french bread.","target":"separate garlic cloves, but do not peel. place all ingredients in a large heavy-bottom saucepan. bring to a boil, cook for 10 minutes, stirring from time to time. reduce heat to moderate and cook 5 minutes. cool to room temperature. transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. tightly seal. refrigerate at least 1 month before serving. the garlic improves with age."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the chicken breasts in a shallow glass pan. stir together the remaining ingredients except for the tortillas and pour over the chicken. marinate refrigerated for 30 minutes to several hours. grill or broil the chicken breasts until done, about 3 minutes per side. serve immediately wrapped in a tortilla or pita bread, or transport chilled and wrap immediately before serving.","target":"preheat oven to 350°f lightly grease baking sheet. heat oil in medium skillet. add onion; cook 5-10 minutes or until tender. add salsa and cheese; cook over low heat until cheese is melted. stir in chicken. roll each biscuit into 4-inch circle. place chicken mixture down center of each biscuit; fold two opposite edges over filling (like a taco shell). secure biscuits shut using wooden toothpicks. bake for 15 minutes or until biscuits are golden brown. great with sour cream, extra salsa or guacamole to dip enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in medium saucepan. stir in flour, salt, mustard and pepper until smooth. remove from heat and gradually stir in milk until smooth. stirring constantly, cook over medium heat until thickened (about 10 minutes). remove from heat. stir in 1 1\/2 cups cheese until melted. combine cheese mixture with macaroni in greased 2 quart casserole. sprinkle remaining cheese on top. bake in 375 degree oven for 25 minutes or until lightly browned. makes 6 servings.","target":"in medium saucepan, combine first 4 ingredients; stir in milk. add margarine; stirring constantly. bring to a boil over medium-high heat and boil 1 minute. remove from heat. stir in 1 cup shredded sharp cheese and 1\/2 cup velveeta. add elbows. pour into greased 2-quart casserole. sprinkle with rest of cheddar, grated parmesan and bread crumbs. bake uncovered in 375 degree oven for 25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the acorn squash in 1 1\/2 inch wide slices and lay in microwave dish. place 1\/4 cup water over squash and microwave about 5-7 minutes so it's partially done but still firm. preheat over to 375 degrees. now melt butter or margarine and add the orange juice and syrup. mix well. place par cooked squash in baking pan in a single layer. a cookie sheet works well for this. baste with the liquid mixture and bake for 30-40 minutes. turn squash and baste about every 15 minutes.","target":"preheat oven to 350 degrees f. line baking sheet with aluminum foil. halve squash and remove seeds and pulp; rinse. add 1 tablespoon honey, 1\/4 teaspoon cinnamon, 1\/8 teaspoon allspice, 3\/4 teaspoon brown sugar, and a pinch nutmeg to each half. dot each half with butter and drizzle a tsp. of brandy over top. cover with aluminum foil and bake at 350 degrees f for 45-90 minutes, or until squash is tender (time depends on size of squash, really)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. grease a baking sheet and a baking dish. halve the squash lengthwise and clean. transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes. don't turn off the oven. while the squash cooks, melt the butter, and stir in the remaining ingredients. keep the mixture warm until it is needed. arrange the squash, cut sides up, in the baking dish. spoon the butter and seasonings equally over the sections. bake the squash another 15 minutes, until it is very soft. serve the squash hot.","target":"preheat oven to 350 degrees f. line baking sheet with aluminum foil. halve squash and remove seeds and pulp; rinse. add 1 tablespoon honey, 1\/4 teaspoon cinnamon, 1\/8 teaspoon allspice, 3\/4 teaspoon brown sugar, and a pinch nutmeg to each half. dot each half with butter and drizzle a tsp. of brandy over top. cover with aluminum foil and bake at 350 degrees f for 45-90 minutes, or until squash is tender (time depends on size of squash, really)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat over to 375 cut squash in half and scoop out seeds. fill each half with 2 tablespoons butter, 2 tablespoons honey and sprinkle with nutmeg. put 1\/4 cup water in shallow baking dish. (i use a 9x9 pyrex). put the squash in the dish cut side down. yes, some of the filling will slide into the water, but that's okay. bake for 40-45 minutes. as an alternative, you can microwave the squash loosely covered for 12-15 minutes until tender.","target":"preheat oven to 350 degrees f. line baking sheet with aluminum foil. halve squash and remove seeds and pulp; rinse. add 1 tablespoon honey, 1\/4 teaspoon cinnamon, 1\/8 teaspoon allspice, 3\/4 teaspoon brown sugar, and a pinch nutmeg to each half. dot each half with butter and drizzle a tsp. of brandy over top. cover with aluminum foil and bake at 350 degrees f for 45-90 minutes, or until squash is tender (time depends on size of squash, really)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the chicken in a bowl and add oregano, garlic powder, seasoning salt and pepper. toss to coat. marinate in fridge for at least 30 minutes -the longer the better. in the meantime, if you are going to use wooden skewers, soak them for 30 minutes. this prevents them from burning on the bbq. squeeze the lemon and then add an equal amount of vegetable oil. skewer chicken onto wooden or metal skewers. bbq chicken skewers until done. mix the oil and lemon mixture until \"creamy\" and drizzle over the hot chicken - do this as soon as they come off the grill. serve and enjoy! **on a side note - if you own a george foreman, grill this recipe works very well on it!","target":"combine all chicken ingredients in a bag and place in fridge for about 30 minutes at least. remove chicken from bag and grill or broil until done (about 4 minutes per side). cut chicken into strips and place on tortilla with lettuce, tomato, feta and spread on sauce. roll up and enjoy! sauce: combine all ingredients and place in fridge to let flavors \"mellow\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: defrost spinach and squeeze out excess water. set aside. mix together yogurt, sourcream and mayonnaise. chop waterchestnuts and add to mixture. mix in soupmix and spinach. chill for 1-2 hours. cut up loaves into cubes. serve in a round of sourdough that has had the center scooped out like a bowl. this is a party favorite!","target":"drain the spinach and squeeze by hand to get rid of all excess water. mix all ingredients. chill well. serve with bread or crackers. to make a nice display, use the round loaf of hawaiian bread. cut a round section from the center of the loaf to create a bowl for the dip. hand-tear the removed bread to use with the dip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth. add the sugar and torn mint leaves and place the saucepan over medium heat. bring the mixture to a boil, stirring constantly to melt the sugar. as soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy. remove from the heat and allow to cool. when the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. cover and store in the refrigerator. enjoy!","target":"heat 1\/2 cup milk in microwave until heated, but not boiling. combine hot milk and cocoa mix in the blender and process until smooth. add remaining milk and extracts and blend well. add ice cream and process until mixture is smooth. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put chocolate in a saucepan and pour hot water on it. let it sit until a knife inserted into chocolate goes through. pour off hot water. add egg yolks to chocolate and mix together. add margarine and cook over a low heat until melted. remove from heat and cool. in the meantime, beat egg whites until stiff. fold in chocolate mixture. pour in glass bowl. refrigerate overnight.","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: whip the cream with electric mixer. add equal one packet at a time. add vanilla and cocoa powder, and beat until almost stiff. scrape down and mix again. place in serving dishes, cover, and refrigerate for at least 1\/2 hour. serve within 4 hours of preparation.","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat chocolate, 1\/4 cup water and butter in a double boiler until melted. cool 10 minutes. in small saucepan, whisk egg yolks, sugar and 1\/4 cup water, cook and stir over low heat until slightly thickened (about 2 minutes). remove from heat, whisk in chocolate mixture. set saucepan on ice and continue stirring until cooled (about 8 minutes). fold in whipped cream. refridgerate for at least 4 hours (or overnight).","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt chocolate to 104-113°. in a bowl combine sugar, yolks and cream. whisk the bowl setting on top of a pan of steaming almost boiling water. this is a lengthy process and should take about 30 minutes. this is called sabayon and will thicken like a hollindaise sauce. once it has thickened set it aside to cool slightly. everything is going to be folded into the chocolate. start with 1\/2 of the whipped cream, then the sabayan and finish with the rest of the whipped cream. once everything is blended together place the mouse in the freezer to setup. it will last for quite awhile so this can be made ahead of time and stored in the freezer till needed.","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chocolate in a metal bowl over a pan of simmering water. stir occasionally until mostly melted, then remove from heat, and stir until smooth. set aside to cool slightly. in a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. set aside. in a separate bowl, whip egg whites with salt until soft peaks form. sprinkle in the sugar, and continue whipping to medium stiff peaks. fold in egg yolks and kirshwasser. fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. spoon into dessert cups, and chill until firm, about 1 hour.","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt chocolate with butter. add brandy and egg yolks, mix well and cool slightly. fold chocolate mixture into whipped cream. beat egg whites til soft peaks form. fold lightly into chocolate mixture until well combined. spoon into serving dishes. chill until set. note: white or dark chocolate may be used. make a 1\/2 quantity with white chocolate and another 1\/2 quantity with dark chocolate, stir them together for marbled effect.","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the chocolate and milk in a heatproof bowl and place over a saucepan of simmering water. heat, stirring often, until the chocolate melts. remove from the heat and let cool slightly. whisk the egg yolks and sugar in a large bowl until thick and creamy. whisk in the chocolate mixture. whip the cream in a bowl until stiff peaks form. add the chocolate mixture and fold together just until combine. using clean beaters, whip the egg whites until stiff peaks form. stir some of the whites into the chocolate mixture, then fold in the rest. spoon into individual dishes. cover and refrigerate at least 2 hours, until chilled. garnish with grated chocolate and serve chilled. variations:","target":"have your cream whipped and chilling in the fridge. melt chocolate with 1\/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in greased 2 qt casserole, layer half the yams and half the apples. mix brown sugar and spices together. sprinkle half over yams and apples. dot with half the butter. repeat layers. cover and bake at 375* for 15 minutes. uncover, baste with the juices,and bake 15 minutes more.","target":"preheat oven to 350 degrees. cut squash into half; remove seeds and fibers. pare squash and cut into 1\/2\" slices. arrange squash in 7x13 baking dish and then place apple over squash. mix brown sugar, butter, flour, salt and mace. top squash and apple with sugar mixture. cover with aluminum foil and bake until squash is tender, 50-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in greased 2 qt casserole, layer half the yams and half the apples. mix brown sugar and spices together. sprinkle half over yams and apples. dot with half the butter. repeat layers. cover and bake at 375* for 15 minutes. uncover, baste with the juices,and bake 15 minutes more.","target":"heat oven to 350. cut each squash in half. remove seeds and fibers; pare squash. cut into 1\/2 inch slices. stir together remaining ingredients except apple slices. arrange squash in ungreased baking dish, 11 1\/2\" x 7 1\/2\" x 1 1\/2\". top with apple slices. sprinkle sugar mixture over top, cover with foil. bake 50 to 60 minutes or until squash is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees f. combine all dry ingredients except the cheese, and whisk until blended. add the wet ingredients in this order: eggs, milk, bacon fat. whisk or stir until well mixed, but not completely smooth, just like a pancake batter. add the cheese and stir to blend. pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9\" square pan. bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.","target":"to cook cornbread, mix first 5 ingredients. batter will be thin. pour into 1\" x 6\" x 8\" pan that has been sprayed with cooking spray. bake at 400 degrees for 20-30 minutes until brown. set aside to cool. when cornbread is cool, crumble (i use my food processor) and place in large bowl. cook onions and celery for 5 minutes in microwave in 2 cups of the chicken broth. mix with crumbled corn bread. beat remaining eggs with milk. add to bread mixture. add all other ingredients. pour into casserole dish sprayed with cooking spray. bake at 350 degrees for about 45 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spread beef on the bottom of a greased casserole dish. sprinkle with a bit of pepper and onion soup mix. spread rice over beef. spread onions over rice. spread potatoes over onions. spread carrots over potatoes. place corn over carrots and sprinkle with salt and pepper. pour tomatoes, with juice, over the entire casserole- chopping the tomatoes if necessary. cover and cook at 350 for about 60 minutes.","target":"preheat oven to 375 degrees. in a 9\"x13\" casserole dish place uncooked rice in bottom. pour can of corn on top of rice. place onions next. layer peppers on onions. pour one can of tomato sauce. crumble raw ground beef on top. pour second can of tomato sauce on top. cover with aluminum foil and bake for 45 minutes. uncover and bake another 15 minutes making sure ground beef is cooked through completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine jello, kool-aid, sugar and water in a pot. bring to a boil. remove from heat. cool. stir in milk. freeze in an ice-cream machine according to manufacturers directions. scrape into a freezer container and freeze until as hard as you like, if necessary.","target":"add together orange juice, milk, sugar, peel and nutmeg in large pitcher. mix until sugar dissolves. cover and refrigerate. can be prepared the day before. pour sparkling water into orange juice mixture and stir to blend. scoop sherbet into large glass punch bowl. pour punch over and serve immediately. makes 12 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. lightly crush almonds with your hands. place chicken breasts between two pieces of plastic wrap and flatten with meat mallet. season chicken with salt and pepper, then dredge in flour. mix egg and water together. dip chicken in egg wash. press almonds onto chicken, being sure to fully coat each breast. butter a baking sheet. place chicken on sheet and bake for 15-20 minutes. while chicken is baking combine lemon juice, butter and basil. drizzle butter of cooked chicken breasts.","target":"preheat oven to 350 degrees. chicken breast should be skinned. i buy tyson's frozen chicken breast in a large bag. it is economical and i can get three meals for my family of five. take thawed chicken and brown in skillet with margarine. place browned chicken in a 9 x 13 inch casserole dish. in same pan that the chicken was browned in, add soup, vermouth, and chicken stock. mix well until smooth. add wate chestnuts, mushrooms, onion, green pepper and thyme. bring mixture to a boil. once heated, pour soup mixture over chicken and cover with foil. bake for 25 minutes. remove foil and bake 15 minutes longer. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. lightly crush almonds with your hands. place chicken breasts between two pieces of plastic wrap and flatten with meat mallet. season chicken with salt and pepper, then dredge in flour. mix egg and water together. dip chicken in egg wash. press almonds onto chicken, being sure to fully coat each breast. butter a baking sheet. place chicken on sheet and bake for 15-20 minutes. while chicken is baking combine lemon juice, butter and basil. drizzle butter of cooked chicken breasts.","target":"wash and trim chicken breasts. heat oil and butter in frying pan. brown chicken on both sides. remove from pan. add thyme, salt, pepper and onion to pan and cook about 2 minutes. add broth and mix well. return chicken to pan and cook covered for 15 minutes or until done. remove chicken to serving plate, keep warm. add the minced garlic and reduce the sauce by one half. add red pepper flakes and pour over chicken or pour into smaller dipping bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. lightly crush almonds with your hands. place chicken breasts between two pieces of plastic wrap and flatten with meat mallet. season chicken with salt and pepper, then dredge in flour. mix egg and water together. dip chicken in egg wash. press almonds onto chicken, being sure to fully coat each breast. butter a baking sheet. place chicken on sheet and bake for 15-20 minutes. while chicken is baking combine lemon juice, butter and basil. drizzle butter of cooked chicken breasts.","target":"flatten chicken to 1\/4-in. thickness; sprinkle with lemon-pepper. in a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. remove and keep warm. add lemon juice and mustard to the skillet; whisk until smooth. whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. spoon over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine zucchini, egg, butter or margarine. stir in seasoned bread crumbs, minced onion and seasonings. mix well. shape mixture into patties (see note). dredge in flour. in a medium skillet, heat oil over medium-high heat until hot. fry patties until golden brown on both sides. note: for easier handling and forming into patties, flour your hands and then lightly roll mixture into a ball and pat gently into patties.","target":"squeeze zucchini dry, then mix with 1\/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste. form into 15 to 18 small, plump patties. pour the rest of the bread crumbs into a shallow bowl. coat the zucchini cakes with bread crumbs. mix yogurt, dill and salt and pepper to taste; set aside. heat a frying pan over medium heat. add about 1\/2 inch olive oil and heat until a bread crumb sizzles when dropped inches fry the patties for about 2 minutes per side, until golden brown. drain on paper towels and sprinkle with a little more salt, if needed. serve with the dill yogurt sauce for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine zucchini, egg, butter or margarine. stir in seasoned bread crumbs, minced onion and seasonings. mix well. shape mixture into patties (see note). dredge in flour. in a medium skillet, heat oil over medium-high heat until hot. fry patties until golden brown on both sides. note: for easier handling and forming into patties, flour your hands and then lightly roll mixture into a ball and pat gently into patties.","target":"preheat oven to 400°f grate zucchini. wring it out in a clean cotten towel, so it will get crisp. combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl. eiher fill mini muffin cups to the top or spread it out on a silpat lined pan. bake for 15-18 minutes, or until the top is browned and set. you will get 12 mini muffins or 1 nice flat batch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large dutch oven, saute onion in butter until tender. add flour, salt and pepper; stir to make a smooth paste. gradually add water, stirring constantly. bring to a boil; cook and stir for 1 minute. add the mushrooms, celery, potatoes, and carrots. reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add cream and parmesan cheese; heat through.","target":"cut bacon into small pieces. combine bacon and onion in 3-quart casserole. cook, covered on full power 10-13 minutes, or until bacon is thoroughly cooked and onion is tender. stir halfway through cooking time. drain. add potatoes and water. cook, covered, on full power 15-17 minutes, or until potatoes are tender. stir twice during cooking time. add remaining ingredients. heat, covered, on full power 5-8 minutes, or until heated through. do not boil. stir halfway through heating time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium bowl, stir together the yogurt, olive oil, lemon juice, garlic and salt. add the grated cucumber and the diced avocado and mix well. refrigerate for at least 1 hour before serving. note: straining the yogurt through cheesecloth for 30 minutes and discarding the liquid will make it thicker, but you can skip this step.","target":"line a colander or sieve with cheesecloth (or coffee filter) and set it over a bowl. pour in the yogurt and allow it to drip for an hour or so. after the yoghurt has drained, combine it, in a small bowl, with the cucumber, garlic, dill and salt. cover the bowl tightly with plastic wrap and refrigerate until just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: toss cucumber with 1\/4 teaspoon each of salt and pepper in a colander and drain 15 minutes. meanwhile, mince and mash garlic to a paste with 1\/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1\/4 teaspoon pepper. squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. season with salt.","target":"line a colander or sieve with cheesecloth (or coffee filter) and set it over a bowl. pour in the yogurt and allow it to drip for an hour or so. after the yoghurt has drained, combine it, in a small bowl, with the cucumber, garlic, dill and salt. cover the bowl tightly with plastic wrap and refrigerate until just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a shallow dish mix together the flour and salt and pepper. cut each roast into 8 pieces; dredge in flour mixture. in large skillet brown meat on all sides in oil. layer roast with onions in large roasting pan. repeat. pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all. cover and bake at 300°f for 2-3 hours (up to 4 hours). meat should be very, very tender. remove cover and bake an additional 10-15 minutes.","target":"combine flour, 1 tsp salt, and 1\/4 tsp pepper. pound into meat. in large skillet, brown meat on both sides in hot shortening. *top with onions and tomatoes. cover;cook over low heat 1 1\/2 hrs. or until tender. add green pepper; cook 15 minutes longer. skim off excess fat. thicken juices, if desired. season to taste. *tooven bake, transfer browned meat to 12 x 7 1\/2 x 2 inch baking dish. top with onion and tomatoes. bake, covered at 350 deg. for 1 1\/2 hrs. uncover; add green pepper and bake 15 minutes, basting meat occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pound steak to tenderize. cut into serving size pieces. combine 2t flour and salt. dredge steak in flour. brown in hot oil in skillet. remove to lightly greased casserole dish. add 2 t flour to drippings in skillet. cook over medium heat 1 min, stirring constantly. add tomatoes and vegies; cook until thickened, stirring constantly. stir in worcestershire sauce. pour mixture over steak. cover and bake 350 for 1 hours to 1 hours 15 minutes depending on thickness of steak.","target":"combine flour, 1 tsp salt, and 1\/4 tsp pepper. pound into meat. in large skillet, brown meat on both sides in hot shortening. *top with onions and tomatoes. cover;cook over low heat 1 1\/2 hrs. or until tender. add green pepper; cook 15 minutes longer. skim off excess fat. thicken juices, if desired. season to taste. *tooven bake, transfer browned meat to 12 x 7 1\/2 x 2 inch baking dish. top with onion and tomatoes. bake, covered at 350 deg. for 1 1\/2 hrs. uncover; add green pepper and bake 15 minutes, basting meat occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325. form beef into 4 large round patties. (it's fine to use frozen.). heat oil in a dutch oven on top of the stove. brown the patties on both sides and then remove from the pan. you may need to do this in two batches. add the onion and cook about 5 minute. add the garlic and thyme and cook another minute. add the tomato paste and flour and cook another minute. stir in the canned tomatoes, chicken broth and parsley and bring to a boil. put the browned beef patties back into the pan and cover. put in the oven and bake until beef is cooked through. this will be about 2 hours for fresh hamburger or 3-4 hours if it was frozen.","target":"combine flour, 1 tsp salt, and 1\/4 tsp pepper. pound into meat. in large skillet, brown meat on both sides in hot shortening. *top with onions and tomatoes. cover;cook over low heat 1 1\/2 hrs. or until tender. add green pepper; cook 15 minutes longer. skim off excess fat. thicken juices, if desired. season to taste. *tooven bake, transfer browned meat to 12 x 7 1\/2 x 2 inch baking dish. top with onion and tomatoes. bake, covered at 350 deg. for 1 1\/2 hrs. uncover; add green pepper and bake 15 minutes, basting meat occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the sesame oil and cook onion (be careful, sesame oil has a low flashpoint and burns easily). add ginger and cook 5 minutes. add remaining ingredients and cook 20 minutes. strain and cook another 20 minutes. this will keep well in the refrigerator.","target":"in a medium saucepan, heat oil over medium. add onion and celery and saute 5 minutes or until tender. add paprika, garlic and cayenne. saute 1 minute more. add ketchup, beer, vinegar and worcestershire sauce. simmer, uncovered, on medium-low until slightly reduced and flavors have blended, about 30 minutes. this can be prepared in advance and refrigerated or frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"cook ground beef, onions, pepper, mushrooms and garlic over medium heat, stirring occasionally, until ground beef is cooked. pour ground beef mixture ino crock pot; stir in remaining ingredients. cover and cook on low heat for 8-10 hours or until vegetables are tender. remove bay leaf before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"brown the meat and vegetables till the meat is no longer pink. don't add any water or oil. the meat will give off its own liquids. add garlic, thyme and pepper. add spaghetti sauce. add salt to taste. cover and cook, stirring frequently and skimming off any grease that surfaces to the top. add cayenne pepper to taste if you want it spicy. serve over noodles and add parmesan cheese on top if you'd like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"brown ground beef over medium heat. add next 7 ingredients. cook for 5 more minutes or until onions are limp. lower heat and add tomato paste, tomatoes, water and salt. simmer, uncovered, stirring occasionallly for 1 1\/4 hours or until sauce is very thick. mix in parsley and simmer for another 10 minutes. taste to see if sauce is to tart. if so add the sugar. serve sauce on top of spaghetti and top with grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in a large pot, cook and stir the bulk italian sausage with onions until the meat is brown; drain fat. add remaining ingredients. bring sauce to a boil; reduce heat. partly cover, and simmer for 2 hours, stirring occasionally. you can can also simmer in crockpot instead of a pot if desired. allow sauce to cool. can be frozen in containers or ziplock bags. to serve, thaw and heat in a sauce pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in large, heavy pot, cook ground beef, onion and green pepper, stirring regularly, until meat is brown and onion is tender. stir in remaining ingredients. cover; simmer 1 1\/2 hours, stirring sauce regularly. serve over hot pasta topped with grated cheese. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour. stir frequently; do not allow sauce to stick; lower heat if needed. while sauce is cooking, brown beef and onion; drain well. add hamburger to the sauce at the end of the hour. simmer sauce for 1\/2 hour; taste; adjust seasoning as needed. simmer for additional 1\/2 hour. serve over your favorite pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"pour can of chopped tomatoes, tomato paste, tomato soup, grated carrot, dried oregano, basil, bay leaves and hot pepper flakes in a large pot and simmer. while the sauce part is simmering. brown ground beef in a skillet until meat is well cooked. drain meat under hot water. add to simering sauce. add 2 tablespoons of olive oil to skillet, add onions, celery, red pepper.cook for about 5 minutes. add garlic and cook until vegetables are softened. add to simmering sauce. add 1 tablespoons oil, cook mushrooms for about 5 minutes. add to simmering sauce. add parsley to sauce. simmer sauce on low heat, covered for 2 1\/2 hours, add sugar and simmer for anoter 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"cook ground beef and garlic, put in a large roasting pan that has a lid. peel onions and carrots. cut into bite size pieces, set aside. chop celery and green pepper. in blender pour some of the tomato sauce, add a few veggies blend, repeat til all the veggies are blended. as well as mushrooms and olives. if you like whole mushrooms just add to meat. add rest of ingredients and bake at 375 for 4 hours. stirring occasionally. serve with your favorite pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"add everything except the sauce. bring to boil. cover and stir occasionally. when meat is done cooking take cover off and cook beer down. when all the beer is cooked down add another half beer and cook it all the way down. drain if too much fat. add sauce and heat up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"cook the ground beef, onions and garlic until beef is cooked through, drain. add remaining ingredients, except for parmesan cheese and simmer for 1-3 hours, depending on your timeframe. add parmesan cheese to the sauce just before serving. serve over your favorite pasta noodles, i love vermicelli. sprinkle with additional parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in large stockpot brown ground beef (and sausage); drain off any grease. in a large frying pan, heat olive oil and add garlic and onions, sauté for 2 minutes. add green peppers to garlic and onions and sauté for 4 minutes. when garlic, onions and green pepper are done, add to large stockpot with the beef. sauté mushrooms in a little bit of olive oil and when done add to mixture. while the mushrooms are sautéing, start adding the rest of the ingredients. simmer for 1 hour. after sauce has cooled, separate into freezable container for future dinners. fyi: this recipe makes a total of 32 cups of sauce and the serving size is calculated on 1\/2 cup per person."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"slice bacon into 1\/2 in pieces. cook bacon until brown. remove fat. add ground beef to bacon and cook until brown. add onions to bacon and beef. cook until soft. add garlic. mix with beef, bacon and onion. stir in tomato sauce. add ground cloves, ground pepper, oregano, basil, thyme, bay leave, brown sugar, salt, hot sauce (i use cholula) and worcestershire sauce. cover and cook on low heat for 40 minutes. serve on cooked spaghetti."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"heat oil in a wide saucepan. add beef and cook over medium heat, breaking up with a fork, until no pink remains, about 6 minutes. add onion, green pepper and garlic. saute, stirring often, until onion has softened slightly, about 2 to 3 minutes. stir in remaining ingredients. bring to a boil, stirring frequently. reduce heat to low. simmer, covered, stirring often, for 10 to 15 minutes. if sauce is too thick, add water. serve with spaghetti or use as a lasagna meat sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in a large saucepan or pot, saute onions in olive on medium heat for five minutes or until onions are tender. add bell pepper and garlic and saute 2 minutes or until fragrant. add gr. sausage to vegetables and brown. drain excess fat. add diced tomatoes, tomato paste, basil, and oregano. bring to a boil, and then cover and simmer on med. low heat for 15-30 minute salt to taste and serve with pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"chop onions and bell peppers - set a side. remove italian sausage from skin,(discard skins) mix with venison or ground round. with large stock pot heat olive oil over (med.heat) and add onions, bell peppers and minced garlic. saute till onions are clear. add meat mixture and cook till meat is done. add all cans of diced tomato's, sauce and paste. stir and mix well. add oregano, basil, sugar. stir and mix well. continue to cook on med. heat for about 30 minutes stirring occasionally. add parmesan cheese and salt to taste, reduce heat to med-low simmer for 3-4 hours (the longer you simmer the better the flavor). serve over your favor pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"saute onion and garlic in oil until soft. add meat and saute till browned. drain fat. add spaghetti sauce and let simmer a few minutes. add seasonings to taste and continue to let simmer. add carrots and simmer till carrots have softened slightly. add green pepper, mushrooms and wine and simmer 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"put olive oil in stock pot. add onion, garlic and green pepper. saute over low heat until onion is translucent. add ground beef and brown until thoroughly cooked. drain excess grease. add tomato paste and tomato sauce. include one can water from each (about 2 cups water). stir together until paste is mixed in well with other ingredients. add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar. bring to a boil, then reduce heat and simmer on low for 1-2 hours. serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"cook ground pepper in a pan or pot until browned. add garlic and onion flakes. add teriyaki sauce, sesame oil, ginger, chili flakes, soy sauce and salt and pepper. stir. add carrots and peas. stir and allow them to cook slightly. peppers can also be added at this point, but we like them very crisp, so we add them at the last minute - just to heat them through. serve over whole wheat spaghetti."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"heat olive oil in skillet. add onions and saute until transparent add ground beef and garlic powder - cook until meat is browned. drain fat. dump all ingredients including meat and onions into a large saucepan. simmer uncovered for 2 hours. serve with your favorite pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"heat evoo over low heat in a pot large enough to hold all the ingredients. add butter and onions and saute til browned. add ground beef and bacon; saute until browned, stirring occasionally. add garlic, parsley, bay leaf, salt, pepper and red pepper. cook over low heat for 10 minutes. add wine, cover and \"steam\" for a few more minutes. add tomatoes, tomato paste and water. bring to a boil and add the shredded carrot. cover and cook over very low heat for an hour, stirring occasionally. sauce is better the next day. serve with crusty bread and tossed salad with fruit for dessert."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in a large stock pot brown burger and drain. brown sliced sausage and drain. sauté onions and bell pepper for a few minutes. add garlic, seasonings and bay leaf. sauté 1 more minute. add all meat back to the pot. add tomato sauce and diced tomatoes. stir to mix well and bring to a boil. reduce heat, cover and simmer 1 hour. add the tomato paste and cook and stir a few more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"saute yellow\/green onions, celery, garlic, mushrooms, and bell pepper in olive oil until vegetables begin to soften. add meat, water, tomatoes, and seasonings to vegetables. bring to boil, then reduce to medium heat, stirring about every 20 minutes. cook for 2 hours. begin to add tomato paste (15 oz at a time. then wait 10 minutes to check consistency. 30 oz will make a semi thin sauce. you will need to add more tomato paste to thicken the sauce for lasagna). note: you can add more tomato paste for a thicker sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"brown ground beef, drain. saute onoion till soft. add garlic cook 30 seconds. add all ingredients to large dutch oven. bring to boil, then reduce to simmer on low heat. cook partially covered 1 1\/2 hours. uncover and simmmer 1 hour or till thickened, stirring occationally. remove bay leaf. serve over 1 pound cooked spaghetti."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"brown ground beef and onions in a large skillet. i use an electric skillet for this. add garlic after a couple of minutes, so it doesn't burn. drain grease from meat mixture and return to skillet. add remaining ingredients, crushing leaves before adding to skillet. (add water to the empty cans of tomato sauce before adding to skillet, this way you get all the sauce out of the cans.). bring to a boil, cover and simmer on low for at least 2 hours. add more water if it gets too thick, or uncover if it isn't thick enough. serve over spaghetti noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"heat oil in a large pot over medium high heat. add ground beef and cook until browned. while cooking break the beef into small pieces with a wooden spoon. reduce heat to medium and add mushrooms, onions and green pepper. cook until the vegetables soften, about 5 minutes. stir in the tomatoes and tomato sauce. stir in all remaining ingredients and bring to a low boil. reduce heat to low, partially cover and simmer for 3 to 4 hours. serve over hot spaghetti and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"partially fry bacon. do not fry completely. drain on paper towels and set aside. saute onions in about 3 tbsp of the bacon fat. set aside. brown ground beef in a large sauce pan until browned, stirring occasionally. my family likes the meat to be finely crumbled for this sauce. if desired remove excess fat from browned beef and discard. add remaining ingredients. cover and cook over very low heat for an hour, stirring occasionally. serve over favorite cooked pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"in frying pan, heat the oil then sauté the garlic quickly (do not burn) . add the veal and peppers. once peppers are tender, add the mushrooms and the onions. let the dish simmer for 15-20 minutes. once simmered, add the tomato paste and mashed tomatoes. let simmer and additional 5 -- 10 minutes. season with the spices and herbs then simmer for 20 minutes. adjust seasoning if required. remove the basil leaves and serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"put ground meat into large pot. add onions and garlic. blend and brown meat. when meat is browned add tomatoes, juice, paste, and sauce. mix thoroughly and add green pepper and brown sugar. clean and fry mushrooms until golden brown and add to sauce. add remaining spices to taste. cook on low heat until onions disintegrate and green peppers are soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"saute garlic, onion, and bell pepper in olive oil until aromatic (or onions start to be translucent). add tomato sauce, seasonings, worcestershire sauce, and yellow mustard. heat to simmer at medium. brown ground beef or sausage. drain fat. add meat to sauce and let simmer 45 minutes. serve over spaghetti noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pound chicken to flatten. cut into rectangular serving-size pieces. lay cheeses on top and roll up. dip into flour, then milk plus parmesan, then bread crumbs. secure with toothpick. place on baking sheet sprayed with nonstick spray. bake at 350 for 30 minutes.","target":"cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat for 5-10 minutes or until nicely browned and no longer pink inside. stir in water; bring to a boil. stir in pasta. cover and simmer on medium low heat for 10 minutes or until pasta is tender. add remaining ingredients; stir. cook, covered, 5-7 minutes, or until cheese is completely melted and broccoli is crisp tender, stirring frequently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown the lamb mince, and then add the onions and carrots. boil the potatoes. combine the lamb, gravy and worcestershire sauce in a tall round pie dish. when the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato. scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty). cook in the oven for 20- 30 minutes.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven 375°f. lightly salt and pepper meat and brown over medium high heat. add garlic and saute 30 seconds. add broth and spices to meat and simmer covered for 45 minutes. add onions and diced veggies and simmer until tender. mix 1\/2 cup water and gravy mix in bowl. add to mixture and simmer 5 minutes or until desired consistency is achieved. it should be on the thick side. potatoes: in pot of water, cook potatoes with chicken bouillon. mash with cream cheese and butter. mix in garlic salt, pepper, and chives. place meat mixture in bottom of 2 1\/2 quart casserole dish. pipe potatoes with a star tip on top of meat mixture. bake at 375°f for 10 minute.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375. cook meet in a large skillet over medium heat until browned. drain. return meat to pan. add salt, pepper, onion, celery, carrol,fennel seed and garlic. cook over medium heat 5 minutes, stirring frequently. add salsa, simmer 10 minutes. spoon into 8\" square pan coated with cooking spray. spread potatoes on top. sprinkle with cheese. bake uncovered 20 minutes.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute beef, onion, celery and garlic in a large pan until well done. strain off fat, leaving meat in the strainer and reserving pan for later use. boil potatoes until fork tender, about 20 minutes. drain and mash with butter. blanch carrots (or microwave until al dente) and add to beef mixture. whisk broth with flour to thicken, and add to the pan. when gravy comes to a boil, add beef and carrot mixture. reduce heat and simmer for 5 minutes. spoon meat mixture into a 2-quart casserole. spoon potatoes on top. bake for 20 minutes at 350 degrees. top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown onion in butter. add ground beef. when 1\/2 way cooked, add frozen vegetables and brown gravy mix with 1\/2 cup water. add worcestershire sauce, ketchup and salt and pepper. cook until thick, stirring occasionally. pour mixture into baking pan. top with mashed potatoes that you have roughed up with fork so you have peaks. bake in 400°f oven for 30 minutes or until potatoes are golden brown.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in skillet, brown ground beef, drain fat. add onions and cook until tender. add water, bouillon mix, salt and oatmeal. simmer together 10 minutes. layer meat in bottom of casserole or baking dish. top with mashed potatoes, brush with melted butter. sprinkle with paprika. bake at 325°f for 30 minutes. serve with gravy.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion and garlic in butter in large pot. add beef and sausage and cook tll done. stir in brown gravy mix and water till thickened. stir in mushroom soup and 1\/4 can of water to rinse can. add mushroom, corn, and peas, stir. simmer for about 10 to 15 minute. transfer to a 9x13 baking pan. spread potatoes over the top to cover well. bake for 20 to 30 minutes at 350°f.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat over to 375°f brown meat in skillet and drain. mix potatoes, cream cheese, 1\/2 cup of the shredded cheese and the garlic until well blended. stir vegetables and gravy into meat. spoon into 9-inch square baking dish. cover with potato mixture. don't worry about it being perfectly even, the more rustic it looks, the better. sprinkle with remain 1\/2 cup shredded cheese. bake for 20 minutes or until heated through.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef with either rotel tomatoes or salsa. drain completely. make mashed potatoes which ever way you like them. place ground beef in a pan and spread mashed potatoes over the top. sprinkle as much cheese as you like over top of potatoes. bake at 350°f until cheese is melted.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. brown meat in large skillet. drain. mix potatoes, cream cheese, 1\/2 cup of the shredded cheese and the garlic until well blended. stir vegetables and gravy into meat. spoon into 9-inch baking dish. cover with potato mixture. sprinkle with remaining cheese. bake for 20 minutes or until heated through.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef, drain fat, mix with soup. layer in casserole dish sprayed with pam cooking spray. cook corn and green beans according to package directions. mix corn and green beans with 1 cup of the cheddar cheese. layer in casserole dish on top of the ground beef and soup mix. place mashed potatoes on top of the vegetable cheese mix. sprinkle remaining cheese on top of potatoes. bake 25-30 minutes at 350°f. cool 1-2 minutes before serving.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400 degrees f. cook the beef in a large skillet over medium-high heat until no pink remains (about 5 mins). i usually add some salt, pepper, and seasoned garlic powder while it browns. stir in the catsup and worcestershire sauce and add the peas and cook, while stirring, for another minute. spoon the beef mixture into a baking dish. mix the cheese with the potatoes. spread the potatoes over the beef and bake until heated through- about 10 minutes.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven or stockpot, cook the beef over medium heat. about halfway through add the onion. cook until the beef is no longer pink, drain off the grease. microwave the carrots for 2 minutes. add the gravy and veggies. cool and put into 2 freezer containers. i put them in freezer bags. to prepare: thaw frozen beef mixture in the refrigerator. put into a greased 2 quart baking dish. top with mashed potatoes, melted butter and sprinkle with paprika. bake uncovered at 350f for 30-35 minutes or until heated through.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400-degrees. in a large skillet brown the ground beef with the celery, onions and peppers. drain and add mushrooms, zucchini, 2 tbsp parsley and cook over medium heat a few minutes while adding the wochestershire sauce, garlic, basil, thyme, majoram, soup and milk. stir together well and spoon into a 9 x 13 baking dish that has been sprayed with non-stick coating. spread out evenly, top with frozen corn, cheddar cheese and then spread mashed potatoes over the top and sprinkle on the remaining parsley. bake for 35-minutes. remove from oven and let stand 5-minutes before serving. refrigerate leftovers.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: begin by cutting potatoes into chunks and boiling for approximately 30 minutes, or until tender. in a large sauce pan, saute onion and ground beef until brown, seasoning with bay leaves, worcestershire, and salt and pepper. once the beef is done cooking, spread across the bottom of a large baking dish. pour both cans of peas and carrots evenly across the beef. once potatoes have become tender, drain and mash them, stirring in margarine and salt and pepper if desired. spoon the potatoes onto the peas and carrots, spreading evenly. top with grated cheese and bake at 350 degrees for 25-30 minute.","target":"brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 425 degrees. butter a shallow baking sish. thinly slice the potatoes, and place in the baking dish. in a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted. drizzle over potatoes. cover, and bake for 45 minutes, or until potatoes tender. remove from oven, sprinkle with cheese and parsley. return to oven and bake for another 10-15 minutes longer, or until cheese is melted.","target":"boil and drain potatoes which have been cut in half. saute onion in margarine until tender. while potatoes are hot, place into 9 x 13\" baking dish. break potatoes into chunks with fork to cover bottom of dish. salt and pepper. spoon soup over potatoes, then add onions. cover with cheese. bake at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. in a small bowl, combine the milk, butter or margarine, onion flakes, salt and pepper. add the potatoes and cheese, then mix well. spread mixture in a greased 13\u201D x 19\u201D baking dish. bake for one hour, or until bubbly and golden brown. serves 8.","target":"boil and drain potatoes which have been cut in half. saute onion in margarine until tender. while potatoes are hot, place into 9 x 13\" baking dish. break potatoes into chunks with fork to cover bottom of dish. salt and pepper. spoon soup over potatoes, then add onions. cover with cheese. bake at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: clean and wash the portabellos caps. in a small bowl mix the bread crumbs and cream cheese. crumble the bacon into the cream cheese mixture. spread generously over the portabello caps. place two caps together and grill for about 5 minutes on each side. serve over a bed of lettuce.","target":"warm up oil in skillet. mince onion and garlic (very fine). saute in skillet. open and drain tomatoes and dice at least 2 tomatoes and add to skillet. mix cream cheese and cheese blend together. add seasonings to taste. add sauted veggies to cheese mix with as little fluid as you can. drain chicken and shred well. add to cheese\/veggie mix and stir well. remove any stems from caps and place in a greased pan. stuff with mixture and top with bread crumbs. bake at 350 for 20 minutes or until nice and golden on top. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat 1 tablespoon oil in skillet, and brown chops on both sides. meanwhile, combine the 2 teaspoon oil, broth or sherry, brown sugar, soy sauce, red pepper, and black pepper. add garlic to pork chops, and pour sauce mixture over everything. cover and simmer 30 minutes, adding 1-2 tablespoon of water if needed to keep sauce from cooking down too much. turn chops once. remove chops to platter. in pan, stir in cornstarch dissolved in 2 tablespoon of water. cook until thickened. pour over chops and serve.","target":"lightly brown pork chops in a small amount of oil. remove chops from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth. stir to mix and return chops to pan and cover. simmer for a few minutes until the chops are done (15-20 minutes or so). remove meat again (or move to the side of the skillet) and add remaining broth which has been mixed with cornstarch. bring to a boil to thicken and return meat to the pan, coating it well. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish\/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish\/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.","target":"spray bottom of crock pot with pam. pour 1\/2 can of enchilada sauce on bottom. place a layer of tortillas on bottom. in a small mixing bowl, mix chicken and soup. spread half chicken mix on top of tortillas. sprinkle with 1\/2 cup cheese. repeat layers. top with remaining tortillas, enchilada sauce and cheese. cover and cook on low for 3 to 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish\/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.","target":"in a large skillet, combine chicken broth, onion, chiles and chicken. cook chicken thoroughly. when done, remove chicken from skillet and shred with two forks, set aside. pour the onion, chile, chicken broth mixture in a medium sauce pan. on medium heat, combine chicken, tomatoes, spices. heat until warm and combined evenly. remove mixture from heat, and let sit and cool for about 5-10 minutes. spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. pour enchilada sauce and sprinkle cheese evenly over enchiladas. bake at 400 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish\/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.","target":"cube chicken, season lightly with mrs. dash, cook in pan until tender; add 1\/2 of salsa, cream cheese and cook until cream cheese is melted. fill tortilla with mixture and roll up. place in a baking dish sprayed lightly with no fat cooking spray. cover with remaining salsa and sprinkle with cheddar cheese. bake uncovered at 350 degrees for 30-40 minutes until bubbly. 8 points on weight watchers (approximately 400 calories per serving)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish\/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.","target":"bring a pot of water to a boil over high heat. add chicken breasts to pot. boil until throughly cooked and falling apart. shred chicken. you can do these steps before hand a refridgerate chicken until ready to use. pour black beans in a 2.5 quart baking dish. mix in green chiles. lay the chicken over that. sprinkle with grated cheese. top with olives. bake in oven at 350 for 30 minutes or until hot. serve with tortilla chips or tortillas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish\/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.","target":"heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place oranges, pineapple and pudding mix in a mixing bowl; stir well to combine. add cool whip; stir well to combine. add 2 cups mini marshmallows just until mixed throughout. smooth top with back of spoon, scraping down sides and wiping away any excess left on edges of bowl. sprinkle a handful of mini marshmallows over the top for decoration. refrigerate until ready to serve, or at least 1 hour.","target":"drain pineapple, reserving juice; set aside. dissolve jello in 2 c hot water. add 2 c cold water. pour into 9 x 13 inch pan. when almost congealed, add one can of drained crushed pineapple. add sliced bananas and miniature marshmallows; chill. in small saucepan, cook pineapple juice with 1\/2 c sugar, 1 t cornstarch, and well-beaten egg. cook until thick enough to spread; cool. then add cream cheese and whip together. spread on congealed jello. top with cool whip. sprinkled with flaked coconut if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the meat into small cubes. in a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. when ready to cook, thread the meat on 18 to 24 skewers and grill on bbq.","target":"in large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. add chicken. seal the bag and turn to coat. refrigerate overnight. drain and discard marinade. grill chicken over medium-heat for 6-7 minutes on each side or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the meat into small cubes. in a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. when ready to cook, thread the meat on 18 to 24 skewers and grill on bbq.","target":"combine all chicken ingredients in a bag and place in fridge for about 30 minutes at least. remove chicken from bag and grill or broil until done (about 4 minutes per side). cut chicken into strips and place on tortilla with lettuce, tomato, feta and spread on sauce. roll up and enjoy! sauce: combine all ingredients and place in fridge to let flavors \"mellow\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the meat into small cubes. in a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. when ready to cook, thread the meat on 18 to 24 skewers and grill on bbq.","target":"combine the first 5 ingredients in a zip-top plastic bag. seal and shake to combine. add chicken to bag, seal and shake to coat. marinate chicken in refrigerator for 30 mins, turning once. remove chicken from bag and discard marinade. thread chicken pieces and zucchini alternately onto each of 4 (8 inch) skewers. heat a grill pan coated with cooking spray over med-high heat. add skewers, cook 8 minutes or until chicken is done, turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and cube the potatoes. bring plenty of salted water to the boil and cook the potatoes until tender. while the potatoes are cooking, combine the mayonnaise, french dressing, finely chopped parsley, finely chopped spring onions and salt and pepper to taste in a large bowl. drain the cooked potatoes and cover with the dressing while hot. chill in the refridgerator, then serve and enjoy!","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: the potatoes and eggs should be cut into small cubes. (how small depends on your personal preference.) place in large bowl. combine the pickle cubes, dressing, mayonnaise, salt and pepper in a bowl. mix well. add the mayonnaise mixture to the potatoes and eggs and mix until well blended. refrigerate for at least 4 hours to let the flavors blend. personal taste should always dictate, so if you like your potato salad wet, make a little more dressing- or dry, make a little less. the same goes for the amount of pickles you use. tweak the recipe to your personal tastes.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes, keeping skins on, until tender. meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley. add olive oil and mix well. let mixture sit while potatoes are cooking. when potatoes are done and still hot (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture. (if you prefer to peel your potatoes, feel free). stir well to coat potatoes. if more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount. salt and pepper to taste. this is best when it sits for at least an hour at room temperature before serving to let the flavours combine.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel potatoes, boil in salted water, then cube and put in large bowl. (you can keep skins on if you like). fry bacon crisp and crumble. sauté onion in the bacon grease, then remove. pour out the grease, but don't wash the pan. in the pan, make dressing by add the oil, vinegar, a good dash of worcestershire sauce, salt and pepper. simmer for 5 minutes. over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (i like a lot of paprika!). pour dressing on and toss. let set all day to let flavors mingle. heat in 350°f oven for about 15 minutes or until hot.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice. slowly whisk in the oil to form a smooth emulsion. season to taste. drain the potatoes and tip into a large bowl. drizzle over the dressing and gently mix. leave to stand for 15 mins to allow the potatoes to absorb the flavours. to serve, stir the parsley and spring onions into the potatoes. season to taste and serve immediately.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel the potatoes, cube and then boil til just tender. while still hot, add salt, pepper,garlic, oil and vinegar. toss gently. cut tomatoes, green pepper, and onion into bite size pieces. add to potatoes. sprinkle with basil. best served warm or room temperature.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and cut up potatoes and boil until done. drain potatoes and add onion. in a small pan fry bacon, do not drain. in a heavy saucepan mix flour and sugar. to the sauce pan add the water and vinegar (whisk while pouring). boil mixture until clear , should be approximately 5-10 minutes. add bacon and drippings to the clear mixture. stir until well combined. pour warm mixture over potatoes and add salt, pepper, and celery seed to taste. serve warm. *this is how my mom use to make it.i like it a little sweeter so i use scant amounts of salt and almost 2 cups of sugar. you can also keep this warm in a crockpot for potluck dinners.*.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the potatoes in a pot and cover with water. bring to a boil. simmer about 30 minutes until very tender when pierced with a fork. carefully drain and allow to cool. peel and cut into 1\/2 inch dice. blanch the green beans for about 5 minutes in a pot of water. drain and rinse beans in cold water. drain well. lightly toss potatoes, beans, onion, and hard boiled eggs. whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper. add dressing to salad, toss and chill until ready to eat.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine potatoes, onion and bacon in bowl. mix vinegar, oil and sugar until well blended. add salt and pepper to taste. pour dressing over potatoes until potatoes are well covered. refridgerate. there might be dressing left over. before serving blend well and add if needed.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the potato pieces on a large baking sheet; drizzle with 1\/8 cup oil. sprinkle with 1 tsp black pepper and the salt; toss well. bake at 425 degrees for 35 minutes or until the potato pieces are tender. cook the pepper strips and onion in 1\/8 cup oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp tender. combine the potato pieces, bell pepper mixture, and artichoke hearts in a boil. add the remaining 1\/8 cup of oil, freshly chopped basil, and garlic; toss. serve warm or at room temperature.","target":"cook potatoes- with skins on until tender. let cool and cut in bite size chunks. fry bacon in pan- drain and cool bacon on paper towel- reserve fat. saute onion in bacon fat until soft. add flour sugar, water and vinegar. boil and then reduce heat- should become a nice thick sauce. when sauce is thick add potatoes back in and crumble bacon over. serve immediately- while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse starch off beans. drain vegetables. mix 1\/4 cup oil, 1\/4 cup vinegar and 1\/3 cup sugar. boil until sugar is dissolved. pour over the drained vegetables. mix well. cover and refrigerate at least 24 hours, stirring occasionally. serve with fritos or other dipping chips.","target":"in a bowl, combine the corn, black-eyed peas, avocado, and tomatoes. use a blender to combine the rest of the ingredients into a smooth green puree. pour over mixture in bowl and mix thoroughly. serve with tostitos scoops chips. serving size is 1\/3 cup = 2 ww points+."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place broccoli in container of blender. add basil, garlic, pine nuts, salt, pepper, and oil. process until smooth. transfer to a bowl and stir in cheese. to serve, toss into warm buttered pasta. can be refrigerated in a tightly covered jar for a week. may be frozen, but then it is best not to stir in cheese until after defrosting.","target":"slightly beat eggs. microwave broccoli in glass casserole dish for 9 minutes, or until almost cooked mix all other ingredients in dish. bake at 350* for 40 minutes, or until the center doesn't jiggle! you may sprinkle extra cheese on top and place back in oven a few minutes to melt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400° (350° if using glass dish). dump meat into a large mixing bowl; salt and pepper. add all of the other ingredients to the bowl and mix by hand. put mixture in a well greased pan or dish and form into a loaf. place dish on top oven rack and cook for 1-1½ hours, checking periodically.","target":"preheat oven to 350°f in a 10-inch skillet over med heat in hot oil, cook celery, onion and garlic until tender, about 5 minutes, stirring occasionally. set aside 1\/2 cup of the bottled tomato-chili seasoning mixture. in a large bowl, combine remaining tomato¬chili mixture, ground meats, egg, bread crumbs, pepper sauce, salt, thyme, cumin and cooked celery mixture until well mixed. in a 12x8 in baking dish, shape mixture into a 10x4 in oval. brush top with reserved 1\/2 cup of the tomato-chili mixture. bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400° (350° if using glass dish). dump meat into a large mixing bowl; salt and pepper. add all of the other ingredients to the bowl and mix by hand. put mixture in a well greased pan or dish and form into a loaf. place dish on top oven rack and cook for 1-1½ hours, checking periodically.","target":"preheat oven to 350°f. combine all ingredients together using your hands, and press into a 9x5-inch loaf pan coated with cooking spray. bake for 30-35 minutes, until cooked through. spread 1\/4 cup salsa on top of meatloaf during last five minutes of cooking. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat olive oil in skillet and cook garlic and scallions about 2 minutes. add parsley and cook one minute. place garlic and parsley in saucepan, add wine, and cook until fluid reduces by about half. stir in tomato paste, artichokes, diced tomatoes, and onion soup mix. cook another five minutes and serve over pasta.","target":"preheat oven to 400 degrees f in a greased gratin dish, overlap artichoke and tomato slices. sprinkle with chopped basil and season with salt and pepper. combine breadcrumbs and swiss cheese; sprinkle over vegetables and drizzle with olive oil. bake until top is golden, about 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in large bowl, mix all ingredients except bell peppers and cheddar cheese. add salt and pepper to taste. cut top of bell peppers, clean the inside and rinse well. stuff with mixture and sprinkle cheddar cheese on top of each bell pepper. add 1\/2 cup water to shallow baking dish. add bell peppers and cook for 30 minutes or until peppers are tender.","target":"preheat oven to 350 degrees. heat oil in a medium pan. saute garlic and onion until onion is transucent. add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened. add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. then add the pepper and mustard. spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees. top with parsley if desired. note: i consider each half pepper to be two servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in large bowl, mix all ingredients except bell peppers and cheddar cheese. add salt and pepper to taste. cut top of bell peppers, clean the inside and rinse well. stuff with mixture and sprinkle cheddar cheese on top of each bell pepper. add 1\/2 cup water to shallow baking dish. add bell peppers and cook for 30 minutes or until peppers are tender.","target":"cut thin slice from stem end of each bell pepper to remove top of pepper. remove seeds and membranes; rinse peppers. cook peppers in enough boiling water to cover about 5 minutes; drain. cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot. heat oven to 350 degrees. stuff peppers with beef mixture. stand peppers upright in ungreased square baking dish, 8x8x2 inch. pour remaining tomato sauce over peppers. cover and bake 45 minutes. uncover and bake about 15 minutes longer or until peppers are tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in large bowl, mix all ingredients except bell peppers and cheddar cheese. add salt and pepper to taste. cut top of bell peppers, clean the inside and rinse well. stuff with mixture and sprinkle cheddar cheese on top of each bell pepper. add 1\/2 cup water to shallow baking dish. add bell peppers and cook for 30 minutes or until peppers are tender.","target":"cook the rice in boiling salted water for 20 mins or according to pack instructions and drain. preheat the oven to 400°f cut the peppers in half , lengthways and cutting through the stalks. remove the seeds and discard; place them in a roasting tin, cut side up. mix the rice, watercress, olives and sun-dried tomatoes together with half the cheddar cheese. season to taste. spoon the mixture into the peppers and scatter over the remaining cheese. bake for 25-30 mins or until the peppers are tender. serve with salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.","target":"preheat oven to 350 and grease 13x9 pan. mix 1\/2 cup flour with baking powder and salt. set aside. melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour\/baking powder mixture (except the chocolate chips) until just mixed. do not beat, just stir slowly until combined, scraping down sided as needed. if you are using the mini chocolate chips, stir them into the dough by hand. spread into greased 13x9 pan. sprinkle with chocolate chips and press them gently into the dough. bake at 350 for 20 minutes, until edges turn brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.","target":"preheat oven to 350°f coat 2 baking sheets with cooking spray. grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. stir in chocolate chips. drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. brown beef and onion in a large skillet; drain. add beef back to skillet and stir in rice, salt pepper, soup and water; mix well. place coleslaw mix in an ungreased 2 quart casserole dish. spoon beef mixture over coleslaw. cover and bake about 45 minutes. uncover, top with cheese and pop back in oven for another 10 minutes uncovered or until cheese is melted and casserole is hot and bubbly.","target":"in a heavy skillet brown beef and onion. add corn,soup,and parmesan cheese. simmer for 15 minutes, while cooking macaroni. add macaroni to the meat mixture. season to taste. pour into a greased casserole. top with cheese slices. cut biscuits in half to cover top of mixture. bake at 350° until biscuits are done and browned to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soup and milk in a 2 quart microwavable shallow dish. stir in pasta, tuna, 2\/3 cup french fried onions, vegetables and cheese. cover and microwave on high for 10 minutes or until heated through, stirring halfway through cooking time. top with remaining 2\/3 cup onions and microwave for 1 minute or until onions are golden. for oven baking, follow steps 1 and 2 then top casserole with the remaining 2\/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.","target":"preheat oven to 375°. rinse and drain noodles well. cut noodles (so they're not completely unwieldy). microwave noodles for one minute and pat dry. melt laughing cow light cheese wedge into noodles, microwaving again for 20 seconds if necessary. mix cheese wedge thoroughly into noodles. add tuna and peas and stir well. put noodle\/cheese mixture into a casserole dish. add your can of soup and one tablespoons of parmesan and mix well. season to taste. top with remaining two tablespoons of parmesan and bake in your preheated 375° oven for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soup and milk in a 2 quart microwavable shallow dish. stir in pasta, tuna, 2\/3 cup french fried onions, vegetables and cheese. cover and microwave on high for 10 minutes or until heated through, stirring halfway through cooking time. top with remaining 2\/3 cup onions and microwave for 1 minute or until onions are golden. for oven baking, follow steps 1 and 2 then top casserole with the remaining 2\/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.","target":"stir soup, milk, peas, tuna and noodles into a 3 quart casserole dish. bake at 400°f for 30 minutes or until hot. mix bread crumbs with butter and sprinkle over tuna.; bake 5 minutes more. \u2022variation: cheesy tuna melt- in place of bread crumbs sprinkle with 1\/2 cup shredded cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soup and milk in a 2 quart microwavable shallow dish. stir in pasta, tuna, 2\/3 cup french fried onions, vegetables and cheese. cover and microwave on high for 10 minutes or until heated through, stirring halfway through cooking time. top with remaining 2\/3 cup onions and microwave for 1 minute or until onions are golden. for oven baking, follow steps 1 and 2 then top casserole with the remaining 2\/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.","target":"sauté onions, celery and peppers until onions are transparent. add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts. add the noodles, mix well, and turn into a greased 2 quart casserole dish. sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. bake at 425 f for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut up chicken breasts into small bite-sized pieces. cook with celery and potatoes in cup of water and cup of broth till tender (liquid should be boiled down to very little. if not, pour off all but half a cup). add drained peas and carrots, melted oleo (stir in with soups), potato soup, cream of chicken soup and milk. bring to simmering and then pour into casserole dish (9x9-inch); lay unrolled croissants on top (lay flat not rolled up). bake at 375° for about 13 minutes or till golden brown. i hope this makes it a little clearer.","target":"in a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm. add canned vegetables and chicken. cook until heated through. season with worcestershire, sage, salt, and black pepper. place 2 slices of bread on each plate, slightly overlapping. spoon chicken mixture over top. sprinkle with chopped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake cake according to directions in a 9' x 13' x 2' pan. mix pie filling and almond flavoring. while cake is still warm, poke top with fork and spread cherry pie filling over cake. while cake cooks, prepare pudding, adding extra vanilla flavoring. fold in whipped topping. spread pudding mixture over cake, carefully covering cherry pie filling. decorate with chocolate sprinkles and maraschino cherries. cover and refrigerate.","target":"in small mixing bowl, beat the cream cheese, sour cream and vanilla until smooth. gradually beat in confectioners' sugar. spread about 3 t over each crepe to within 1\/2 inch of edges and roll up. arrange in an ungreased 13-inch by 9-inch by 2-inch baking dish. bake, uncovered, at 350 degrees for 5-7 minutes or until warm. to serve, top each recipe with 1\/4 cup pie filling and drizzle with 1 1\/2 teaspoons chocolate syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown the ground beef. add the searsoning packages with 3\/4 cup water. simmer for 15 minutes. add the can of tomatoes, undrained. add the onion, olives, cheddar and broken chips. mix all. place in 1 1\/2 quart lightly greased casserole dish. place in the oven@ 350 degrees for 30 minutes. pour remaining cheese over top. bake another 10 minutes or until cheese is melted. serve alone or with a salad if desired.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown the ground beef. add the searsoning packages with 3\/4 cup water. simmer for 15 minutes. add the can of tomatoes, undrained. add the onion, olives, cheddar and broken chips. mix all. place in 1 1\/2 quart lightly greased casserole dish. place in the oven@ 350 degrees for 30 minutes. pour remaining cheese over top. bake another 10 minutes or until cheese is melted. serve alone or with a salad if desired.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook meat and drain fat. stir in onion, green pepper, taco seasoning, and chilies and simmer until vegetables are tender. grease casserole dish and spread 1\/2 cup salsa mixed with soup over the bottom. place a layer of tortilla strips then top with 1\/2 cup meat mixture. layer 1\/2 cup salsa mixed with soup and sprinkle with 1 cup cheese. repeat layers. bake at 375 degrees for 15-20 minutes.","target":"preheat oven to 375 degrees f. brown meat in large skillet on medium heat; drain. return meat to skillet. add onions and peppers; cook until crisp-tender, stirring occasionally. add salsa, corn and seasonings; mix well. layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. repeat layers; cover with remaining meat sauce. sprinkle with cheddar cheese and olives. bake 30 minute or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook meat and drain fat. stir in onion, green pepper, taco seasoning, and chilies and simmer until vegetables are tender. grease casserole dish and spread 1\/2 cup salsa mixed with soup over the bottom. place a layer of tortilla strips then top with 1\/2 cup meat mixture. layer 1\/2 cup salsa mixed with soup and sprinkle with 1 cup cheese. repeat layers. bake at 375 degrees for 15-20 minutes.","target":"preheat oven to 350. spray a 13\u201D x 9\u201D baking dish with cooking spray. combine ground beef, beans, oregano, cumin and garlic. place 4 noodles in bottom of baking dish. spread half of beef mixture over noodles. place 4 more noodles in dish. spread remainder of beef mixture. cover with 4 more noodles. mix water and salsa, pour over noodles. cover with aluminum foil. bake for 1-1\/2 hours or until noodles are tender. combine sour cream, onions and olives. spoon over casserole. sprinkle with cheese. bake uncovered until cheese melts. remove and let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown chops in oil. add onion, cook until tender. add broth, bring to a boil. reduce heat and simmer for 12 minutes. remove chops, keep warm. stir in jelly and ginger. mix cornstarch with water, add to skillet. bring to a boil, cook and stir 2 minutes. serve over the chops.","target":"heat olive oil in a skillet over medium-high heat and brown chops on each side, for about 5 minutes. remove chops and keep warm. meanwhile, combine lemon juice and flour; and stir into the skillet with the chicken broth, green onions, garlic, thyme, salt and pepper to taste. bring to boiling and return chops to the skillet (juice and all). cover and simmer for 5-6 minutes, until chops are just done. keep your eye on them so the sauce doesn't evaporate too soon. remove chops and keep warm. cook remaining broth mixture, uncovered, over medium-high heat until sauce thickens slightly and serve over the top of the chops. serving suggestions: potatoes (however you like them!), green beans and fresh sliced tomatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown chops in oil. add onion, cook until tender. add broth, bring to a boil. reduce heat and simmer for 12 minutes. remove chops, keep warm. stir in jelly and ginger. mix cornstarch with water, add to skillet. bring to a boil, cook and stir 2 minutes. serve over the chops.","target":"heat oil on medium high and brown both sides of pork chops. dissolve beef boullion in the 3 cups of hot water and pour over pork. pepper lightly and sprinkle onions over all. cover and lower heat and let simmer for 1 hour. the longer the better. remove chops and keep warm. if you want gravy mix 1 1\/2 tbsp flour with 1\/4 cup water until there are no lumps. slowly stir flour mixture into pan and stir until thick. can be poured over pork chops before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: skin the chicken. heat the oil in a large skillet. brown the chicken on all sides and remove from the pan. add the onion and garlic to the drippings in the skillet and saute until transparent add the wine and bring to a boil, simmer until it is reduced by 1\/3. add the broth, spaghetti sauce, mushrooms, rosemary, anchovy fillets, and black pepper. stir well, the add the chicken. cover and simmer for 30 minutes.","target":"in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash chicken and pat dry. in a large skillet, melt shortening (or use olive oil), over medium heat. coat chicken with flour. cook chicken in hot shortening (oil) over medium heat 15 to 20 minutes or until brown. remove chicken and set aside. add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. stir in remaining ingredients. add chicken, cover and simmer 30 to 40 minutes or until the thickest pieces are tender. (4 servings).","target":"in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blend honey, soy sauce and ketchup until smooth. consistency will be between a light paste or thick liquid, depending on your honey. liberally season chicken parts with granulated garlic, on both sides. spoon sauce over chicken parts, on both sides. place chicken parts skin-side up in a baking dish. bake at 350 degrees for 45-50 minutes (don't worry if the chicken skin looks black).","target":"in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice mushrooms and onion, crush garlic. heat oil in pan, fry chicken pieces until golden brown. remove from pan, drain well. add onion, mushrooms and garlic to pan, saute until onion is tender. return chicken to the pan, add ndrained, mashed tomatoes, bayleaf and wine. cook slowly, covered, for 45 minutes, or until chicken is tender. remove bayleaf, and serve with mashed potatoes and green beans.","target":"in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: over medium heat, in hot olive oil, cook chicken parts until well browned on all sides. remove chicken. to drippings in pan, add mushrooms, green pepper, onion and celery, cook about 5 minutes. stir in spaghetti sauce, wine and water. return chicken to pan, heat to boiling . reduce heat to low, cover and simmer 30 minutes. uncover, cook 15 minutes more or until chicken is fork-tender. if necessary, spoon off fat. this freezes nicely, just cover tightly and label. it serves 6 for a family meal, more for a potluck supper especially if you use chicken wings.","target":"in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place sliced onions in bottom of baking dish. top with chicken parts. add seasonings, tomatoes, sauce, mushrooms, and wine, in that order. cover tightly with foil. bake at 325* for 3 hours. discard bay leaf before serving. serve with pan sauces over hot cooked pasta.","target":"in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place potatoes in a large dutch oven, cover with water. add 1\/2 teaspoon salt; cook until tender. drain; mash potatoes until smooth. in a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. stir into potatoes; fold in eggs. pour into a greased 3-quart baking dish. bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.","target":"cover potatoes with water and cook until tender. mash with butter. add salt, garlic powder, egg, and flour, mix well. toss onto a well floured surface. make into small balls, about 1-1\/2 inch. heat oil to 375*. drop potato balls into hot oil and fry for 2-3 minutes, or until golden brown. may do this in batches; keep warm in oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place potatoes in a large dutch oven, cover with water. add 1\/2 teaspoon salt; cook until tender. drain; mash potatoes until smooth. in a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. stir into potatoes; fold in eggs. pour into a greased 3-quart baking dish. bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.","target":"to the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks. beat the egg whites until stiff. fold them into the well-blended potato mixture. pile the mass into a well-greased baking dish. with the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. also, dot with extra butter, if desired. bake at 375 for 20-30 min, just until potatoes start to look a bit dried out and start to brown. let cool a minute or two and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place potatoes in a large dutch oven, cover with water. add 1\/2 teaspoon salt; cook until tender. drain; mash potatoes until smooth. in a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. stir into potatoes; fold in eggs. pour into a greased 3-quart baking dish. bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.","target":"in a large pan, add the chicken bouillon cubes and potatoes. add enough water to cover potatoes and cook until tender. drain off some of the water (but keep it because you may need it later.) add both cans of soup. stir. add velveeta. stir. now, if it's too thick, add some of the potato water that you kept. enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place potatoes in a large dutch oven, cover with water. add 1\/2 teaspoon salt; cook until tender. drain; mash potatoes until smooth. in a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. stir into potatoes; fold in eggs. pour into a greased 3-quart baking dish. bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.","target":"pierce potatoes; microwave on high for 6 minutes, turning over after 3 minutes. cut potatoes in chunks. combine potatoes, broth, and milk in large microwaveable bowl. microwave on high for 6 minutes, stirring after 3 minutes. slightly crush potatoes with a potato masher. stir in cheese. (add bacon if desired.). add desired topping (eg. bacon, cheese, sour cream etc.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place potatoes in a large dutch oven, cover with water. add 1\/2 teaspoon salt; cook until tender. drain; mash potatoes until smooth. in a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. stir into potatoes; fold in eggs. pour into a greased 3-quart baking dish. bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.","target":"preheat oven to 375°f place veg in large saucepan and add just enough water to cover. (like just a skim) bring to a boil on med-high heat, and cook for about 8-10 minutes. melt butter in saucepan on med heat. stir in flour, salt, black pepper and cayenne pepper. cook and stir for about one minute. add milk and blend well. bring to a boil on med heat and cook until thick - stir constantly. add cheese and reduce to low heat, cook until cheese is melted - stir constantly. place half of the veg mix in greased casserole dish. cover with half of the cheese sauce - repeat. cover. bake for 30 minutes covered, then for an additional 15-30minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. peel and cube potatoes. in a large saucepan, melt butter; stir in flour, salt and pepper until smooth. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; whisk in sour cream. add potatoes and green onions; mix well. ladle into serving bowls; top with bacon and cheddar cheese. enjoy.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes until tender. cool, cut into cubes. melt butter or margarine in large saucepan. whisk in flour and cook over med heat 1 minutes, stirring constantly. heat milk in separate pan. slowly stir warm milk into flour mixture, whisking to maintain smooth texture. heat through over medium burner but do not boil. add potatoes, grated cheese, and sour cream. heat until cheese is melted and potatoes are warmed through. stir in green onion and bacon, reserving a little for garnish if desired. serve hot.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400 degrees. wash potatoes and bake until fork tender. let cool. melt butter in dutch oven, slowly blend in flour with a wire whisk until throughly blended. gradually add milk to the butter-flour mixture, whisking constantly. whisk in salt and pepper and simmer over low heat, stirring constantly. cut potatoes into bite-size cubes. when milk mixture is very hot, add potatoes, green onion, sour cream and bacon. mix throughly and heat completely. add cheese a little at a time until melted.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in large saucepan over medium heat. add onion; cook, stirring occasionally for 1-2 minutes or until tender. stir in flour. gradually stir in broth and evaporated milk. scoop potato pulp from one potato; mash. add pulp to broth mixture. cook over medium heat, stirring occasionally,until mixture just comes to a boil dice remaining potato skin and potato (es) add to soup. heath though. season with salt and pepper. top each serving with bacon,cheese and green onion. variation: for a different twist to this recipe,omit the bacon,cheddar cheese and green onion. cook 2 tablespoons of shredded carrot with the onion and add 1\/4 teaspoon dried dill weed to the soup when adding the broth. proceed as above.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash potatoes and prick several times with a fork. bake in foil in a preheated oven for 45 minutes to 1 hour or until done. let cool. cut potatoes. melt butter in a heavy sauce pan over low heat. add flour, stirring until smooth. cook 1 minutes, stirring constantly. gradually add milk. cook over medium heat, stirring constantly until mixture is bubbly. pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules. cook on high for 4 hours. stir in the sour cream right before serving. if soup is to thick, add a little milk at a time until desired thickness is achieved. garnish with additional sour cream and crumbled bacon.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put potatoes, carrots, onion and seasonings in a large pot. cover with water and cook till potatoes are tender. (you don't drain the water, so don't overfill the pot.) in a separate bowl, mix the soup and softened cream cheese. add this to the cooked potatoes, along with the milk. let simmer for about 10 minutes, stir frequently so that it doesn't scorch. add the velveeta and allow the cheese to melt. serve hot.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes till done. allow to cool enough to handle. in large stock pot, melt butter and stir in flour; stir constantly approximately 5 minutes over medium heat. stir in chicken broth with wisk to smooth out the roux. season with salt and pepper. reduce heat and add the half and half, milk, jar cheese, velveeta cheese. stir often to prevent scoarching. in skillet saute ham and onion; add to stock pot. in same skillet, fry bacon; remove from pan and drain on paper towels. crumble and set aside. add potatoes and let simmer over low heat approximately 20 minutes, stirring often. stir in sour cream and serve. garnish each bowl of soup with crumbled bacon, chopped green onion and a sprinkling of the shredded cheddar cheese.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook bacon over medium heat until crisp. drain, crumble and set aside. in a stockpot, melt margarine over medium heat, add flour and whisk until smooth. gradually add milk, stir constantly until thickened. add cubed potatoes, onions and spices. bring to a boil, stir frequently. reduce heat and simmer for 10 minutes. add bacon, cheese and sour cream. stir until cheese is melted. serve.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash potatoes really well and dry with a paper towel. wrap each potato in foil and place on baking sheet. bake potatoes in a 400 deg oven for about an hour or until done. allow potatoes to cool then peel and mash them, leaving some lumps. mix together milk and flour in a large pan and whisk until combined. cook over low to med heat until it begins to thicken. add mashed potatoes, 1\/2 cup cheese,salt and pepper to your taste, and stir until cheese melts. remove from the heat and stir in sour cream and 3\/4 cup scallions. top each bowl of soup with remaining cheese, scallions and bacon.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes and onion until tender. drain potatoes and onion, reserving 1 cup of the water. in a saucepan, combine the potatoes, onion, water and cheese soup. heat until thoroughly warmed. divide in 2 or 3 bowls and garnish with bacon crumbles, green onion, and shredded cheese.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pot; heat butter; add onions, celery and garlic. sauté until tender. add the broth to the pot and bring just to a boil. stir in the mashed potatoes, cooked crumbled bacon, fat free half and half (or milk) and pepper. bring to just a gentle simmer. reduce heat to low and stir in the cheese. stir until cheese is melted and heated through. do not allow to boil. add salt if needed, to taste. serve with any or all of the optional garnishes, if desired.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. prick the potato and wrap in foil. bake potatoes for approximately 1 hour until done. let cool, then scoop the pulp and set aside. meanwhile cook the bacon, let cool, then crumble. set aside. chop onions. melt butter over low heat in a heavy saucepan. add the flour, stirring until smooth. cook 1 minute, stir constantly. increase to medium heat and gradually add the milk, stirring consistantly until thick and bubbly. add the potatoes, salt, peppers, half of the green onions and bacon. stir in 1 cup of cheese. cook until thoroughly heated, then stir in sour cream. can add more milk if desire a different consistency. top with remaining onions, bacon, and cheese.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: season the steaks and brown them each side. when done, let them cool. in the meantime, melt the butter. add mushrooms and garlic. let them brown up before salting to taste. in a large pot, pour in the soups, potatoes, and mushrooms. cut up the steak into bite sized pieces and add to the pot. add half-and-half and let simmer a bit. add salt to taste. now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (i would add in increments and taste). you want it to be very peppery. i usually serve this with garlic bread on the side.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes at 350 degrees for 65-75 minutes or until tender. cool completely. peel and cube potatoes. in a large saucepan - melt butter; stir in flour, salt and pepper until smooth. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; whisk in sour cream. add potatoes and green onions. garnish with bacon and cheese.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet cook bacon until crisp. drain on paper towels. crumble, and set aside. in a 5- to 6-quart crockery slow cooker combine potatoes, chicken broth, chicken soup, cream cheese, onions, and parsley. stir in bacon. cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours. stir soup before serving.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in large heavy bottomed saucepan over medium heat. add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender. stir in flour. gradually stir in broth and heavy cream. scoop potato pulp from one potato; mash. add pulp to broth mixture. cook over medium heat, stirring occasionally, until mixture just comes to a boil. dice remaining potato skin and potato(es); add to soup. heat through. season with salt and pepper. top each serving with bacon, cheese and green onion.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the bacon in a big stockpot and remove. drain most of the grease out of the pot (just leave a thin coating on the bottom). add in chopped onion and saute for a few minutes to soften. add in the potatoes and chicken broth. cook on medium to high heat for about 20 minutes or until the potatoes are tender. add the remaining ingredients and simmer for approximately another 20 minutes.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes at 350 degrees for 65-75 minutes or until tender. cool completely. peel and cube potatoes. (if you're pressed for time you can also cube the uncooked potatoes and cook them in a covered dish in the microwave with 1\/2 c water for approximately 15 minutes) in a large pot, melt butter. stir in flour, salt and pepper until smooth. gradually stir in milk. bring to a boil, cook and stir for 2 minutes or until thickened. remove from heat. add cheese. stir in sour cream. add potatoes and green onions. garnish with bacon.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp, remove from pan and saute onions until translucent. drain bacon grease. boil potatoes in water and salt until fork tender - no need to drain. add pepper, onions, cream of chicken soup and milk. i usually put in the crock pot at this point to heat up and keep warm. if rushed for time, you can heat this on the stove. just before serving, add crispy bacon and sour cream.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes at 400 degrees for 1 hour. scoop out the insides into a bowl and set aside. in a large pot, melt 2\/3 cup butter on low heat. add 2\/3 cup flour. gradually stir in 6 cups of milk and turn heat up to medium. add potatoes, salt, pepper, cheese and bacon. cook 15 minutes, stirring constantly until all ingredients are incorporated. stir in sour cream and serve with warm crusty bread -- or even better in a bread bowl!","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a stock pot cook bacon pieces until crispy. remove bacon and drain some of the grease. sweat onion with jalapeño until translucent in the bacon grease. add butter and flour and create rue. as rue is thickened and flour is cooked add in milk. stir until the rue has dissolved in the milk. add in cubed potatoes and cheese. stir gently until cheese is melted being careful not to break up the potatoes. serve topped with a dollop of sour cream , previously cooked bacon bits, and chopped green onions.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter on medium heat in stock pot. add onion and saute for 2 minutes. sprinkle flour over the onions and cook 3-5 minutes, stirring often. gradually add chicken broth. add potatoes, salt, and pepper, bring to a boil, then simmer 20 minutes or until potatoes are tender. stir in heavy cream, 3 oz. bacon pieces and 1\/2 cup of cheddar cheese then heat through. garnish with cheese, sour cream and bacon.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook bacon in oven at 350 until crisp set aside (keep drippings). boil potatoes and onions in chicken stock until tender. in a separate pan put bacon grease and butter mix with flour to form a roux. when roux is cooked to remove flour taste add milk slowly and stir to thicken. while thickening the milk mash half of the potatoes add bacon crumbles and continue to cook on low heat. when milk mixture is thickened add to potatoes and stir to incorporate. season to taste add about 3 dollops of sour cream and a handful of cheddar cheese. top with green onions, sour cream and bacon.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a heavy dutch oven, melt butter. stir in flour, heat until smooth. gradually add milk, stirring until thickened. add potatoes and onions, bring to a gentle boil, stirring occasionally. reduce heat and simmer for 10-15 minutes. add bacon cheese, sour cream and seasonings stir until cheese is melted. if you like you can add bacon, sour cream and green onions as a topping.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1. bake potatoes in oven until done; let cool. peel and cut potatoes into bite size pieces. 2. in a large pot on medium heat, melt butter. add flour and stir until blended. 3. increase heat to medium-high, slowly adding milk until mixture is almost to a boil. 4. add potatoes, green onions and bacon. 5. stir in cheese and sour cream. 6. salt and pepper to taste. 7. heat until cheese is melted; serve.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together in a bowl the flour, salt and baking powder. bring to just a simmer in a small saucepan the butter and milk. add the milk mixture to the dry ingredients. stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together. divide the dough into about 16 small puffy dumplings. roll each piece of dough into a small rough ball. gently lay the formed dumplings on the surface of your stew or soup. cover and simmer for 10 minutes. serve immediately.","target":"in medium skillet, saute onion, green pepper and celery in butter until tender. add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes. meanwhile for dumplings, combine flour, baking powder and salt in a bowl. cut in butter. add parsley and milk; stir until just mixed. drop by tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean. remove and discard bayleaf. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small pot dissolve the corn starch with part of the water until it doesn't have any clumps. put the rest of the water and the other ingredients together, mix well and heat the pan on a medium heat. keep mixing it until the color changes from brown to red. enjoy it!","target":"mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan. heat on stove, use cornstarch to thicken if you want it thick. if you want to stir-fry with it, you don't have to add the cornstarch and thicken it up. if you do thicken it, you can use it as a dipping sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blend sugar and flour in saucepan. add vinegar and mix. add water, soy sauce and paprika. stir on medium heat until it boils and thickens. pour into hot sterilized half pint jars to within 1\/4 inch of the top. place sterilized metal lids on jars and screw metal bands on securely. for added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.","target":"mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan. heat on stove, use cornstarch to thicken if you want it thick. if you want to stir-fry with it, you don't have to add the cornstarch and thicken it up. if you do thicken it, you can use it as a dipping sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 2 teaspoon cornstarch and 2 t water in a small cup. combine sugar, salt, ketchup, soy sauce, vinegar, and 1\/2 c water or pineapple juice in a small saucepan and bring to a near boil over medium heat. stir to dissolve the sugar and pour in cornstarch\/water mixture. stir for about 15-20 seconds or until the sauce comes to full boil and thickens a bit. remove from heat and transfer to a serving bowl for at least 10-15 minutes to cool and concentrate the the taste.","target":"mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan. heat on stove, use cornstarch to thicken if you want it thick. if you want to stir-fry with it, you don't have to add the cornstarch and thicken it up. if you do thicken it, you can use it as a dipping sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a dutch oven over medium-high heat. add sausage, onion, celery, carrot, and garlic. saute for 5 minutes or until vegetables are tender. add chicken broth, tomatoes and rice, and bring to a boil. cover, reduce heat, and simmer 15 minutes or until rice is done. salt and black pepper to taste. remove from heat and add spinach. stir until spinach wilts. grab a big bowl and enjoy!","target":"place potatoes and sausage in bottom of deep dutch oven. slice onion on top add green beans with the liquid. add generous amount of fresh cracked pepper. pour 1 can of water on top. salt to preference. bring to boil and lower heat to simmer. cook till potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large skillet (preferably non-stick) over med high heat add olive oil and bring to smoke point. add onions and let cook just until starting to brown, add potatoes. when potato edges are browned add soup and water and spices. return to boil and add mushrooms, sausage, and corn. reduce heat to med low and allow liquids to reduce to 1\/2 (liquid should thicken and turn a med brown in color. serve with tossed salad and crusty bread for a delicious and quick meal. ps my fussy grandkids call this \"grandpas' supper\" and it's all they want when they eat at my place.","target":"place potatoes and sausage in bottom of deep dutch oven. slice onion on top add green beans with the liquid. add generous amount of fresh cracked pepper. pour 1 can of water on top. salt to preference. bring to boil and lower heat to simmer. cook till potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a non-stick pan, saute sliced sausage for a minute. add potatoes and onions. stir until potatoes start brown and onions become translucent. keep stirring until potatoes are done. sprinkle with seasoned salt and pepper. add other seasonings, if desired. (if using cast iron pan, add a little olive oil at the beginning!).","target":"place potatoes and sausage in bottom of deep dutch oven. slice onion on top add green beans with the liquid. add generous amount of fresh cracked pepper. pour 1 can of water on top. salt to preference. bring to boil and lower heat to simmer. cook till potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs with mixer at medium speed until frothy. gradually add sugar, beating until mixture becomes thick (about 5 minutes). add remaining ingredients; mix well. pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions. let ripen at least 1 hour.","target":"add ingredients to pint size ziplock bag and zip shut. place bag into 2 large ziplock bags. add ice to fill bag 1\/2 full. add 6 t salt. zip bag shut and shake, turn, toss and mix in the bag. in about 5 to 10 minutes, you will have yummy ice cream. do not double this recipe. the two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs with mixer at medium speed until frothy. gradually add sugar, beating until mixture becomes thick (about 5 minutes). add remaining ingredients; mix well. pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions. let ripen at least 1 hour.","target":"soak gelatin in the 1\/2 cup water. scald 2 cups milk and dissolve the gelatin in the hot milk. add the sugar and stir until dissolved. cool to room temperature and add the evaporated milk, the 2 1\/2 qts milk and the vanilla flavoring. chill and then freeze in a 6 quart freezer. time it takes to make does not include chilling and freezing. for the blackberry topping i just use a bag of frozen blackberries adding just enough sugar to taste good and enough corn starch to thicken. boil this down and use as ice cream topping. sorry, i don't have measurements for this i just eyeball the ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350. grease and flour pans. drain pineapple (reserving half the juice). in large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well. fold in pineapple, reserved juice, carrots and nuts. pour batter into pans (3 pans 8 or 9 inches in diameter). bake 20-40 minutes. frost with cream cheese frosting.","target":"mix butter, vanilla extract and sugar together. add in the egss. blend in the flourm, cinamon and baking powder. mix well and add the carrots. put it in a baking pan and bake for 30 minutes at 175 celcius. once the cake has baked, let it stand until it is cool to the touch. cirka 20 minutes. icing. mix all the ingredients together until it is smooth and creamy. spread it on the cool cake and place the cake in the freezer for about 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat a heavy saute pan over medium high heat. add 1\/4 can of the thicker coconut milk. when it bubbles, add curry paste and cook for 2 minutes, stirring constantly. add additional 1\/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate. add chicken and stir to coat well. cook for about 4 minutes until the chicken has changed color and firmed up. add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. stir in fish sauce and lime leaves. cook at a low simmer for 5 minutes. just before serving, stir in lime juice, chiles and basil.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. arrange eggplant in bottom of 9x13 glass baking dish. top with tomatoes, onion and garlic. drizzle 1\/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper. cover with foil and bake for 20 minutes. remove from oven and top with mozzarella cheese. toss crumbs with remaining melted butter and spread over casserole, then top with parmesan cheese. bake uncovered for 10 minutes more. note: if you use a metal pan, increase oven heat to 450 degrees. also, be sure to use good fresh tomatoes for best results.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the broiler. brush the eggplant slices with the olive oil. sprinkle with the pepper and garlic salt. coat each slice with the bread crumbs. broil about 4\" to 5\" from the heat, 5 minutes on each side. remove from the oven, set aside and set the oven temperature to 325 degrees. spread 1\/4 cup of the sauce on the bottom of a 13x9\" baking dish. top with the eggplant slices, then the remaining sauce, red-pepper flakes and red peppers. sprinkle with the cheeses. bake for 40 minutes, or until cooked through and the cheese is browned.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat coconut milk in wok and whisk curry paste in until smooth. bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque. add eggplant, lime leaves, fish sauce, brown sugar. taste for sweetness, saltiness etc, and correct if needed. continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more. stir in basil leaves and chilies and serve with steamed jasmine rice.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat olive oil in a large non-reactive saucepan over medium heat. add the onions,peppers and the eggplant. saute 2 minutes add the garlic,oregano and chilies and continue to saute until softened. add the tomatoes and water and bring to a boil over high heat. reduce heat and simmer 35-40 minutes or until vegetables are tender. add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel eggplant and cut into 1\/2\" slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute. to drain excess water. dry on paper towels. rinse first if you feel there is too much salt remaining. then you will really have to dry the slices well. mix egg with water and flour. dip eggplant slices in mixture. saute a few slices at a time quickly in hot olive oil. you just want to seal and slightly colour the eggplant. combine seasoned breadcrumbs with the parmesan cheese. in crockpot, layer 1\/4 of the eggplant, top with 1\/4 of the crumbs, 1\/4 of the marinara sauce and 1\/4 of the mozzarella. repeat three times to make four layers. cover and cook on low 4 to 5 hours.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make the tomato sauce by heating the 2 tbl of oil and cooking the onions in it until soft- not brown. add the rest of the tomato sauce ingredients and simmer with the pan partially covered for about 40 minutes. while that is simmering, oil a shallow 1 1\/2- 2 quart baking dish. sprinkle both sides of the eggplant slices with the salt. let the slices sit on a paper towel 20-30 minutes. pat dry, dip in flour, and fry eggplant in the 1\/4- 1\/2 cup of olive oil. pour enough of the tomato sauce in the baking dish to cover the bottom about 1\/4\" deep, then layer the eggplant, jack cheese, and parmesan cheese. cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. peel eggplant, if you wish, and cut into 1\/4 inch thick round slices. lightly grease a medium sized casserole dish and place half of the eggplant on the bottom. top with 1\/2 cup of parmesan, 3\/4 cup mozzarella and 3\/4 cup of sauce, sprinkle with spices. repeat layers and again, sprinkle with spices. cover with aluminum foil and bake for 40 minutes or until eggplant is tender. uncover and top with the remaining 1\/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt\/pepper to taste and set aside. place flour, water or soymilk, bread crumbs each in separate bowls. heat olive oil in med frying pan. dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs. place 4 slices at a time, into olive oil in frying pan. fry eggplant on each side or until golden brown. place on paper towels to drain excess oil. in a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover. layer eggplant, tofu-spinach mixture and sauce. repeat till all ingredients are done. sprinkle cheese and bake for 30-45 minutes.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice eggplant into rounds at least 1\/4 inch thick. brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked. in a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan. repeat until all ingredients are used. bake in a 375 degree oven until the casserole is bubbling. remove from oven and let rest for 5-10 minutes before serving.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees fahrenheit. peel and slice eggplant. lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels. line bottom of 13x9 inch baking dish with the chicken breast slices. cover chicken with the eggplant slices. sprinkle breadcrumbs over eggplant. cover breadcrumbs with mozzarella cheese slices (or grated if you prefer). pour marinara sauce over cheese. sprinkle parmesan cheese over top. bake for 30-40 minutes at 350 degrees.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the stalks from the eggplants and slice lengthwise into 1\/4\" slices. bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes. drain and pat slices dry with paper towel. take 2 eggplant slices and arranged in a cross. assemble with a slice of tomato in the center, season with salt and pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning. fold the ends of the eggplant slices around the filling. chill the parcels for 20 minutes in fridge. to make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice. season with salt and pepper. baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel eggplant, and cut into 1\/4 inch slices. sprinkle each slice with salt, and place in a bowl. let stand for 30 minutes; drain well. dip each slice in egg, and coat with cracker crumbs. fry in hot oil until golden brown. drain on paper towells. place half of eggplant in a lightly greased 12 x 8 inch baking pan. spread half the sauce over slices. top with half the mozzarella cheese and half the parmesan cheese. repeat layers. bake at 350 for 20-25 minutes or until mixture is throughly heated. can serve with spaghetti.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 200°c. dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil. drain well on paper towels. heat a little oil in a large non-stick pan and gently sauté onion and garlic. add pasta sauce, wine, pesto and pepper. bring to the boil and boil for a few minutes to allow the liquid to reduce a little. season to taste. put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan. cook in the oven for about 20 minutes. if the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes. serve with a simple green salad.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. peel and slice eggplant into 1\/2 slices. spray both sides with cooking spray and place on a sprayed baking sheet. sprinkle with half of the salt and garlic powder. bake 20 minutes, turning the eggplant halfway through cooking time. in a sauce pan, saute minced garlic in cooking spray until lightly browned. add tomato sauce, italian seasoning, oregano, and bouillon granules. reduce heat under pan to very low and cover. remove eggplant from baking sheet. in a small baking dish, spread a thin layer of sauce. add one layer of eggplant, another of sauce and so on until all eggplant is used. finish with a layer of sauce. top with cheeses and bake until cheese is melted.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice eggplant in 1 1\/4 inch slices. in a large bowl mix,parmesan cheese,flour and seasonings. in a medium size bowl beat eggs and water. on medium, heat large skillet with 1 inch deep of olive oil. work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips. add to hot oil.cook about 2-3 minutes on each side,or until a nice rich golden brown. drain on paper towels,layer in 9x13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer. this will resemble a nice thick lasagna when finished. bake 350 degrees 25 minutes.serve with salad and bread sticks.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. saute lean ground beef in frying pan with mushrooms, garlic, onion, celery and italian seasonings. fry until the meat is no longer pink. drain any excess oil and remove. peel eggplant and slice it very thin. grease bottom and sides of a 9x13 glass baking dish with olive oil on bottom and sides. layer half the eggplant on bottom of pan. sprinkle eggplant with additional italian seasoning if desired. layer half of the meat mixture, half of the sauce and half of the provolone (lasagne style). repeat layering with remaining eggplant, meat, sauce and provolone. spread mozzarella over the top of the casserole, cover with foil and bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375º. spray 1 large baking sheet w\/ fat-free cooking spray. dip eggplant slices into eggwhite, then breadcrumbs. arrange on prepared baking sheet. bake 15 minutes. turn slices over. bake 10 minutes longer or until browned on both sides. remove from oven. increase oven to 400º. top pizza crust with pasta sauce, eggplant, and cheeses. bake 10-15 minutes.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine eggplant, onion, salt, pepper, water, egg and jalepeno. mix well. mix flour, baking powder, cornmeal and add to eggplant mixture, mixing well. heat oil to medium-high. drop heaping spoonfulls of eggplant mixture into hot oil. spread out like a pancake and cook until golden brown.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the ginger, garlic and onion in a saucepan along with the oils. sauté lightly until they are soft. add the cooked rice, water, tomatoes and herbs, as well as the olives if desired. continue simmering for about 5 minutes or until the water is absorbed, seasoning with salt and pepper.","target":"preheat oven to 350º. spray 3 quart casserole with nonstick cooking spray. combine spaghetti sauce, broth zucchini, rice and mushrooms in prepared dish. bake covered, 30 minutes. remove from oven and stir casserole. cover and bake 15-20 minutes more or until rice is tender. remove from oven and sprinkle evenly with cheese. bake, uncovered, 5 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 4 ingredients. gradually add the flour. shape into 1-1\/2 inch balls. roll out on floured surface until 1\/8 of an inch thick. grill on moderately hot griddle until it bubbles and then flip over. butter one side, sprinkle sugar on them and then rolled them up and eat them.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl. heat 2 tbs oil in a non-stick skillet over medium heat. drop 1\/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula. cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side. continue with remaining potato mixture. serve pancakes with a dollop of sour cream.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place blade in bowl; process onion until finely chopped. place beater accessory in bowl; add eggs and beat. place disc, shred side up, in bowl, shred potatoes. replace blade in bowl; add flour, lemon juice, salt and pepper. process to blend well. heat oil in a large skillet; spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. brown on both sides. serve with applesauce or sour cream.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat egg. stir in butter and milk. combine flour, salt, sugar, and baking powder. stir into egg mixture. lightly grease a griddle. heat griddle and drop about 1\/4 cup batter onto griddle. spread lightly with a spoon. when bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side. (i also lift edge a little with the spatula and peek under it to see how it's doing.) you will need to adjust your heat so they do not cook too fast and burn. for me, the temperature usually ends up somewhere between medium and medium-high.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour, egg, milk and salt (if using) in large measuring cup or bowl. to save on dishes i use the same measuring cup that i use to measure the milk. let mixture sit for 30 minutes or longer. heat skillet over med high heat and melt 1 tb butter or margarine. pour in 2-3 tb of pancake mixture in hot skillet for each pancake (pancakes should be small and thin). cook until small bubbles form, turn and cook other side. these cook very quickly. serve with butter and maple syrup.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wrap the grated potatoes in a tea towel and squeeze out as much excess moisture as possible by wringing the towel over a bowl (wait a few minutes for the starch to settle in the bowl and then pour off the water, leaving the starch behind). blend the grated potato with the mashed potato, add the starch left behind in the bowl. add the salt, soda and flour to the potatoes and mix well. add the melted butter or bacon fat and as much milk as is necessary to make a batter of dropping consistency. season with pepper. lightly butter (or use bacon fat) a griddle or heavy pan and heat over moderate heat. drop potato batter in tablespoonfuls into pan and cook until crispy and golden on both sides.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift together the flour, baking powder, salt, and sugar in a large bowl. pour the milk in another bowl; add the egg, stirring with a fork just to break it up. stir in the melted butter; add to flour mixture, stirring just until combined (a few lumps are okay). gently stir in the cookies; let the batter rest for 10-15 minutes. melt some butter in a frying pan; ladle about 1\/4 cup batter, for each pancake, into the pan and cook until bottoms are lightly golden and bubbles form on the surface--2-3 minutes. flip pancakes over and brown the other side, about another 1-2 minutes. serve immediately, dusted with powdered sugar and whipped cream.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a mixing bowl, beat cream cheese until nice and smooth. add eggs one at a time beating well after each addition. add flour and continue to mix well. stir in potatoes, swiss cheese, onion, salt, pepper and cayenne pepper. in a large skillet heat butter and oil over a medium heat. drop batter by 1\/4 cupfuls and press lightly to flatten. fry until golden and crisp, about 5 minutes on each side.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all dry ingredients. preheat electric skillet to 380º. add butter and milk to eggs. add dry ingredients. stir just to dampen (not too much). adjust milk so it\u2019s thin enough to pour. carefully butter skillet and pour pancakes to your desired size. when you begin to see bubbles forming on top of your batter, it is time to flip. cook on second side until nicely browned.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in bowl mix salt, pepper and eggs; stir in potatoes and onions. drop mixture by scant 1\/2 cups into hot oil to make 4 pancakes; flatten each into 4 inch oval. cook 5 to 7 minutes or until golden on both sides. serve with applesauce and sour cream (optional).","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and shred potatoes. (should be 3 cups shredded) in a large bowl, beat eggs; stir in potatoes, onions and spices. sprinkle flour over top and stir in. melt enough shortening in a large heavy fry pan (about 1\/4 inch deep) and heat. measure out about 1\/4 cup potato mixture for each pancake. flatten slightly to make a thin pancake. fry slowly, turning once, 3 to 5 minutes, or until crisp and golden.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: as you peel the potatoes, add them to a bowl of very cold water which covers potatoes. as you grate the potatoes, add them to another bowl of very cold water that covers them. drain potatoes and dry on paper towels. in large bowl; mix eggs enough to combine yolks and whites. stir in rest of ingredients (except oil). in large heavy skillet, over med heat, heat 3 tbls of oil. drop about 2 tbls of mixture into oil, spread into 3-inch patty. turn once; fry until cooked thoroughly and golden brown (5-6 min.) drain on paper towels. serve hot with maple syrup.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thinnly slice potatoes with a mandolin. place in bowl and pour heavy cream over potatoes. preheat oven to 375. line a baking pan with foil. layer potatoes. salt and peper and grate parmesan cheese over each layer. pour remaining cream over potatoes. top with a buttersheet of aluminum foil and bricks. bake for one hour. cool and trim edges, cut to serving size. heat a saute pan with oil and saute each pave until golden brown turning once.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the potatoes, garam maslala or curry, salt, green onions and egg white. warm a large nonstick skillet. spray with cooking spray. drop the potato batter by a scant 1\/4 cup measure onto the skillet and gently flatten into a circle with a spatula. make as many pancakes as will fit in your skillet, but leave enough room to flip them. cook on medium heat for about 5 minutes, or until browned. flip the pancakes over, cover and cook for 3 minutes on the second side. then uncover, and cook until browned about 3 minutes longer. variation: replace the white potatoes with sweet potatoes and use 2 egg whites.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, combine the first 8 ingredients; toss to mix. in a nonstick pan coated with spray, heat 1 tsp oil over medium heat. drop batter by 1\/4 cup fulls into skillet; press lightly to flatten. fry 3-4 minutes on each side till golden brown. repeat with remaining oil and batter.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat griddle to 250°f. stir together the flour, baking powder, sugar and salt. whisk together the oil, egg, and milk. stir the wet ingredients into the dry. prep the griddle with butter, then scoop or pour on the pancake batter to desired size. if desired, this is the time to add blueberries. flip the pancakes once they are firm enough to do so - they will have a nice light golden brown colour on the bottom.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium bowl, combine the egg, vanilla extract, and sweet potatoe shreds. add the brown sugar, flour, cinnamon, nutmeg and ground ginger to the mixture, mix until just combined. form the mixture into 4 equal size patties or however big you like your pancakes to be. heat the oil in a large skillet. add the patties in batches to the hot oil and fry until they are firm and brown on both sides or about 3-5 minutes. serve.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scrub, peel and cube potatoes. in a big heavy pot boil until they are soft. drain liquid and mash. add whipping cream, butter, parsley, salt, onion and flour and form into one inch thick patties. fry in vegetable oil until golden brown and crisp on all sides. sprinkle with salt and drain oil off on a paper towel and cool for 5 minutes before serving with sour cream.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put all ingredients into a bowl and beat with a whisk till blended. heat frying pan and put in 10g of margarine. pour each pancake to size and wait till it forms bubbles on top then turn. add more margarine as needed and serve with maple syrup, sugar and lemon or jam.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine dry ingredients. stir in the eggs and milk. stir in the oil and beat well. melt slice of butter on a griddle over moderate heat. when griddle is hot, pour pancake batter (abput 1\/4 cup) onto the surface. cook until golden brown and then flip. cook until golden on both sides.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add together all the dry ingredients to a bowl. whisk the eggs and add the eggs the same time you add the milk. don't stir a lot , just lightly until have lumps in it. heat a frying pan with oil, spray or butter. add the contents in dollops. turn over and walla!","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thoroughly mix all ingredients in a large bowl. spoon mixture onto hot griddle and spread into 1\/2 inch pancakes. cook about 8 minutes each side or until pancakes are browned and crispy. pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later. serve with apple sauce and non-fat sour cream on the side.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatoes for approximately 15 mins until soft. mash \/ pass them through a food mill and stir in the cream. add the flour, nutmeg and some pepper. mix well and leave to cool a little. lightly whisk the egg yolks and whisk into the cooled potatoes. whip up the egg whites to soft peaks and fold into the potato batter. add some salt if necessary. melt a little butter and oil in a frying pan over a medium heat. once hot, drop in spoonfulls of the batter and cook for 1-2 mins each side until golden.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat griddle to 350 degrees. i use an electric griddle but a fry pan will work. in a large bowl combine the flour, baking powder, sugar and salt mixing well. add the remaining ingredints and mix well. use about 1\/4 cup of batter for each pancake. bake until the edges start to dry then turn. turn only once. i brush each pancake with butter at this point. pile on plate and serve your favorite way.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour, sugar, baking powder and soda, salt and cinnamon. add wet ingredients. heat pan\/skillet. put oil in the pan. pour 1\/4 cup of batter cook first side for 2 mins, flip and cook 1 min more. for blueberry pancakes, add 1\/2 cup blueberries to the batter.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt shortening in large skillet. beat eggs with rotary beater, until fluffy; stir in remaining ingredients. drop mixture by tablespoonfuls into hot shortening. cook about 3 minutes on each side or until golden brown. about 18 pancakes. betty crocker\u2019s bisquick cookbook.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a mixing bowl combine flour sugar, baking powder and salt. in another mixing bowl combine eggs, milk, sweet potatoes and butter. add to flour mixture. stir just until combined but still lumpy. heat a lightly greased griddle or skillet over medium heat. for each pancake, pour about 1\/4 cup batter onto the hot griddle. cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry, about 1-2 minutes per side. serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven. top with your favorite syrup.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grate the raw potatoes. add all the other ingredients except the butter, which should be heating in a skillet or frying pan, and mix well. the batter should be thin, so add milk to achieve this result. pour in large thin pancakes and fry until crisp on both sides. serve the czech style with pork cracklings on top.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine potatoes, egg, onion, salt and baking mix in a bowl and mix well melt 1 tbsp butter in a large skillet over medium high heat drop potato mixture by mounds in skillet. flatten each mound do not crowd cook each side until crisp and browned about 4 mins each drain on papper towels repeat with more mounds unti all the potato mixture has been used.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve. in large bowl combine next 7 ingredients. form 1\/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. flatten into 3-1\/2-inch-wide patties. in skillet heat oil over medium-high heat. add patties, in batches, patting each dry before frying. cook, turning once, until golden, 2-3 minutes per side. drain on paper towels. if made ahead, just reheat in oven at 325 degrees for 10 minutes.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift flour and baking powder into a large bowl. stir in sugar. whisk milk, eggs and butter together. add to flour mixture, and use a wooden spoon to mix until well combined. cover and stand batter for 15 minutes. heat a non-stick frying pan over medium heat, and brush pan with a little extra butter. pour 1\/3 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle. reduce heat to low, and cook for 2 to 3 minutes, or until bubbles start to appear on surface. turn and cook for a further 2 minutes, or until cooked through. wrap pancake in a clean tea towel to keep warm. repeat with remaining batter, greasing pan in between pancakes.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 6 ingredients in a large bowl, stirring with a whisk. combine milk, sweet potato, sugar, oil, vanilla and egg yolks, stirring until smooth. add to flour mixture stirring until just combined. beat egg whites with a mixer on high until soft peaks form; fold into batter. let the batter rest for 10 minutes. heat nonstick griddle or skillet over medium high heat. coat with nonstick spray and evenly spoon out your pancake batter cook till done and serve with a nice crème fresh and a sprinkle of powdered sugar. or go the traditional way and serve with butter and syrup.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add thin layer of olive oil to heated skillet, just enough to cover the bottom. in a bowl, combine flour, onions and potatoes, then stir in cheese. spoon piles of potato\/cheese mixture into hot skillet, making 3\" rounds, 1\" apart. cook cakes until golden and crispy, about 4 minutes on each side. remove cooked cakes and repeat process until 12 pancakes are finished.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place egg yolks in a large bowl. lightly bat yolks. add salt and pepper to flour and mix. stir in onions and flour mixture in with egg yolks. squeeze potatoes in a towel to release unwanted moisure. add potatoes to egg and onion mixture and blend well. whip egg whites until fluffy but not dry and fold into batter. melt 1 tablespoon of margarine in a large skillet over medium heat. for each pancake, drop 1 heaping tablespoon of batter into pan. flatten into thin, 3 inch wide pancakes. saute 2-3 minutes or until golden brown. flip and cook other side till golden brown. add more margarine to the pan as necessary to complete cooking all the batter. serve warm.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs, milk and oil in a large bowl. in a seperate bowl sift baking powder, bicarb soda, sugar and flour. add dry ingredients to wet and whisk until well combined. heat a non-stick frypan over moderate heat and spray lightly with cooking spray, or melt 1\/2 tsp of butter in the pan instead. pour in 1\/4 of the mixture and cook until bubbles appear on the top, and flip. cook the other side until golden brown. repeat with remaining mixture. serve.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse potatoes in cold water; drain thoroughly. in a bowl, mix potatoes, eggs, onion, flour, parsley, salt and pepper. pour batter by 1\/3 cupfuls onto a greased hot griddle. fry 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift together the flour, salt, baking powder, and cinnamon in a large bowl. stir together eggs, milk, brown sugar, sweet potatoes, and melted butter. combine with the flour mixture. drop by spoonfuls onto a hot griddle. once a few holes appear on the surface, flip. cook for another 2-3 minutes, or until the pancake springs back when pressed in the center. sprinkle with chopped pecans, if desired; then serve with butter and syrup.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a mixing bowl, combine the flours and baking powder. in another bowl, or in the food processor, whisk together the eggs, milk, and honey. add the dry ingredients to the egg mix. blend only until batter is evenly moistened. fold in the sweet potatoes. in a heavy nonstick skillet over medium heat, heat 1 tablespoons of the oil ladle 1\/4 cup of batter into the skillet. with the back of the ladle, spread batte out to about 6 inches in diameter. cook for about 1 minute, then, using a spatula, turn and brown the other side. continue with remaining. batter, adding more oil as needed to prevent sticking. serve immediately or. keep warm in a 200 oven. makes about 10 pancakes.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the hashbrown potatoes in a strainer,rinse with cold water until thawed. drain thoroughly, if needed sqeeze extra liquid out with your hands. place drained potatoes in a large bowl. add flour,eggs,butter,water and salt, onions and pepper add now and mix well. heat oil in a large skillet over medium heat. drop batter by 1\/3 cupfuls into oil, flatten slightly. fry on both sides until golden brown. drain pancakes on paper towels.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grate potatoes by hand, or process them in a food processor, and place in a large bowl. add beaten egg yolks to grated potatoes. stir in flour, salt, and baking powder, and mix well. beat egg whites until stiff, and fold into potato mixture. on medium high heat, place enough shortening in a large skillet to have about 1\/4\" deep oil when melted. drop batter by large spoonfuls into hot oil. turn over when edges become a nice crispy brown, about 2 minutes. cook another minute or two on the other side. remove to a paper towel lined plate and sprinkle with salt, if desired. add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grate the potatoes and squeeze all the liqued out with towel paper. put potatoes in bowl and mix in flour,garlic,eggs,marjoram and seasoning. in a large pan heat in oil and half butter together. form a potato ball using a tbsp, then flatten potato ball into a pancake shape using back of tablespoons. fry the pancakes until golden brown and crisp then turn over a do same on the other side. adding remaining butter and oil to frying pan if needed. serve potato pancakes with sour cream,f resh parsley and chopped tomatoes.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs. stir in flour, salt and pepper. stir in apples*, potatoes*, green onions and cheese. heat 1\/2 inch of oil in a skillet over medium-high heat. drop potato mixture by level tablespoonfuls into hot oil. flatten into 1-1\/2-inch rounds. pan-fry for 3 to 4 minutes per side, or until golden and crispy. drain on paper towels. add more oil as needed. serve warm with syrup or applesauce. *tip: shredded apples and potatoes can be placed in a bowl of water with 1-1\/2 teaspoon lemon juice to prevent darkening. drain thoroughly before using.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat griddle\/stovetop to 375 degrees fahrenheit. mix dry ingredients (flour, sugar, baking powder, and salt) in a medium-sized bowl. beat egg thoroughly. mix together egg and oil. add egg mixture to dry ingredients and mix thoroughly. add milk and mix until relatively smooth. add chocolate chips, blueberries, banana, and\/or apple to batter, if so desired. scoop pancake batter onto griddle\/pan (i like to use a 1\/4 cup to scoop it, so i have a nice size.). put on a plate when inside is solid, serve warm. keep in a warm oven on a plate if not serving immediately.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine potato flakes, baking powder and flour in a medium bowl. mix well. combine milk (or stock), eggs and oil in another bowl. beat well. add green onion and spices to wet ingredients. pour wet ingredients into dry. using a fork, blend until large lumps are gone. batter should be slightly lumpy. in 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees drop 1\/3 c.batter into skillet or onto griddle. cook until bottoms of pancakes are browned and bubbles on surface begin to break. flip pancakes and brown other side. remove to serving plate and serve with applesauce and\/or sour cream.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1) beat egg until fluffy. 2) add milk, melted butter and vanilla; mix. 3) add the dry ingredients; mix. 4) optional: to make dairy free substitute water for the milk and applesauce for the butter. you can also add 1-4 tbs more milk\/water to thin batter out. 5) try mixing in up a bit by adding one or more of the following : 1\/2 tsp cinnamon, diced apples, berries or chocolate chips. 6) cook on medium heat on a griddle or pan just like you do with any pancakes. enjoy.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: seperate the egg yolks and whites. mix the dry ingredients together. whisk the wet ingredients together. add the wet ingredients to the dry ingredients and whisk until the batter is fairly smooth. whip the egg whites until they form stiff peaks and gently fold them into the batter, stopping when they are just incorporated. pour 1\/3 cup batter into a a lightly oiled skillet and cook over medium heat.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat griddle to medium high (400 degrees). in a large bowl, beat eggs. stir in buttermilk and oil. add remaining ingredients and stir just until large lumps disappear. for thicker pancakes, thicken with additional flour. for thinner pancakes, thin with additional milk. lightly grease heated griddle. a few drops of water sprinkled on griddle sizzle and bounce when heat is just right. pour batter, about 1\/4 cup at a time, onto hot griddle. bake until bubbles form and edges start to dry. turn and bake other side.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: warm the milk and butter until the butter is melted. let cool a bit or it will cook the eggs when you add them. in a separate bowl, whisk the eggs until well-beaten. add the cooled milk and butter and stir. sprinkle the dry ingredients around on top of the wet ingredients, and stir them together. you don't want a big clump of baking powder or salt anywhere so just sprinkle them around instead of pouring them inches. if you want blueberry pancakes, sprinkle fresh or frozen blueberries on top before you turn them over.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift\/stir dry ingredients together completely. (makes a difference). mix wet ingredients together. combine the two and mix well. cook on a hot griddle then flip when bubbles form. this recipe produces nice, thick, fluffy pancakes. can be doubled, tripled etc. **make sure the baking powder is completely blended to avoid a \"chemical\" taste. thx! note* (i have been known to substitute eggnog for the milk -- add vanilla, butter, or almond extract -- or add cinnamon, nutmeg, and or or pumpkin pie spice to make it fun). ** make sure your baking powder has been sifted or is not clumpy as this will affect the outcome.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix mashed sweet potatoes in a mixing bowl with egg. stir in the flour and add the baking powder. add up to 1\/4 cup of milk while stirring. stir in 1 tbsp melted butter. the mixture should have the consistency of thick, lumpy sauce like an \"instant\" pancake mix. add more milk, if desired, for a thinner consistency. place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1\/2 tsp butter. preheat skillet before cooking pancakes. spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes). using a spatula, flip the pancakes and cook another 2 minutes. remove pancakes from the skillet and keep warm on a covered plate in the oven. freezes well.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: process eggs, onion, baking powder, salt, and pepper in blender until smooth. stop to scrape down sides. gradually add potato and flour, processing until thickened. pour 1\/4 cup batter for each pancake into a hot, lightly greased nonstick skillet. cook over medium-high heat 1 1\/2 minutes on each side or until browned. dollop with sour cream.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1\/4 cup (60ml\/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir dry ingredients in mixing bowl. mix the liquid ingredients quickly into the dry ingredients. (stir to incorporate, do not beat, a little lumpy is okay.). let bubbles form on top. cook on preheated griddle\/frying pan with a little oil in the pan on medium heat. after bubbles form on top, turn once. (add fruit of your choice i.e. blueberries, strawberries, bananas, or chocolate chips mmmmm). *prep and cooking times are approximate.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium mixing bowl combine buttermilk, egg, oil, and sugar. and beat until thoroughly combined; add remaining ingredients, stirring until smooth. heat a skillet and spray with cooking oil. cook until bottom is brown and little bubbles appear around the edge. flip pancakes to cook opposite side.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine the first eight ingredients. stir in cheese. heat 2 tablespoons oil in a large nonstick skillet over medium heat. drop batter by 1\/4 cupfuls into oil; press lightly to flatten. cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. drain on paper towels.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat griddle, skillet or electric griddle over medium high to 375 f; grease with cooking spray,vegetable oil or shortening. stir all ingredients until blended. pour by slightly less than 1\/4 cupful onto hot griddle. cook until edges are dry. turn and cook until golden. for thinner pancakes, use 1 1\/2 cups milk. high altitude(3500-6500 ft) no changes.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium bowl mix flour and sugar. combine milk, egg and oil together. add this wet mix to flour mixture. stir with whisk until combine but don't over mix few lumps is ok. spoon pancake batter on lightly oiled and preheated pan (no need to spread the mix) and cook on medium heat on both sides until golden brown. serve with your favorite syrup and fruits.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine hashbrown potatoes, eggs, flour, cumin, and chili powder in a large bowl, mixing well. stir in onion, red pepper, corn, and black beans. heat oil in a large skillet over medium high heat. when hot, drop by spoonfuls and flatten into pancakes, about ½\u201D high. pan fry until golden brown, about 4-5 minutes. flip pancakes and cook until second side is golden brown, about another 4-5 minutes. remove to a plate lined with paper towels to drain as you finish making the rest, keeping them warm. serve topped with fresh salsa. to make the salsa, combine the tomatoes, onion, cilantro, lime juice, and jalapeno, and mix well.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat egg with hand beater until fluffy. beat in remaining ingredients just until smooth. for thinner pancakes, stir in an additional 1\/4 c milk. grease heated griddle (to test griddle, sprinkle with a few drops of water. if bubbles skitter around, heat is just right.). pour about 3 tbsp batter from tip of large spoon or from pitcher onto hot griddle. cook pancakes until puffed and dry around edges. turn and cook other side until golden brown.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: par boil your peeled chunked sweet potato. grate it and mix in with the simply potatoes shreds. blend in the egg and the rest of ingredients. heat a non stick skillet brushed with evoo and some melted butter. put the mixture by 1\/4 cups into the hot skillet. press out to flatten. brown 1-2 minutes per side. serve with applesauce, butter, maple syrup or even just a sprinkle of white sugar over the butter! this was a favorite lunch of my parents. also i fixed it often for my mom and her gal friends after my dad's passing.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine dry ingredients in medium bowl. beat egg then add to dry ingredients with oil and milk. a few small lumps in the batter is fine. drop batter onto lightly greased hot pan. flip when edges start to look a little dry and there are bubbles in the middle. serve and enjoy!","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl combine dry ingredients and mix well. mix together eggs, milk, and melted butter. add wet ingredients to dry and mix well getting out all the lumps. let batter sit for about 5 minutes while oiled griddle warms up. by now batter should be slightly bubbling. scoop batter onto grill for the size of pancakes you want. when pancakes are brown and cooked around edges flip and cook until brown on bottom.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take your candied or leftover sweet potato\/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency. use hand mixer and combine it all together. using non stick pan , medium high, and some canola oil, drop about 1\/4 cup full of the \"batter\" into the heated pan (i use small ice cream scoop), and cook like pancakes but be careful not to let it burn. i experiment with the heat. when the edges start to brown and look a bit crispy, flip them over and cook until done. 4. 1\/2 cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top. my family loved this recipe more than regular potato pancakes!","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix dry ingredients in a large bowl; set aside. mix wet ingredients in a medium bowl. add wet ingredients to dry ingredients and mix until just blended. spoon onto a pancake grill set at about 325°f until edges of each pancake looks dry and a little bubbly then flip to cook the other side for a few minutes.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and chop the shallots. cut the chicken into bite-size pieces. season with salt and pepper. heat the butter and oil together in a frying pan. add the chicken pieces and stir so that they brown on all sides. next add the shallots and let simmer 5 minutes over low heat. pour the sour cream into the pan with the chicken and shallots, and let it cook down 1 to 2 minutes. add the tarragon. let simmer another 30 seconds. serve immediately.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring 1 cup salted water to a boil; add fresh carrot slices. cover; simmer until not quite tender, about 15 minutes; drain. preheat oven to 375°f. in a 3-quart saucepan, melt butter over medium heat. stir in flour and then add broth, stirring constantly, until mixture thickens. set 3\/4 cup cheese aside. add remaining cheese into thickened soup mixture. stir until cheese melts. stir in chicken, carrots and pimento. pour into 1 1\/2- quart casserole dish. sprinkle reserved cheese over top. bake for 40-35 minutes, or until hot and bubbly.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, combine the first 6 ingredients. set aside 1\/2 cup of crumb mixture for topping. press remaining crumb mix onto the bottom of a greased 13 x 9 x 2\" baking dish. (the crust is going to be crumbly) bake at 350f for 10 minutes or until lightly browned in a bowl, beat eggs. add the remaining ingredients. pour over baked crust. sprinkle with reserved crumb mixture. bake 350f for 25-35 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large frypan, place butter and oil and heat to medium temperature until butter melts add chicken and cook, turning, about 10 minutes or until brown on all sides remove chicken and place in baking pan or casserole in same frypan, saute mushrooms about 5 minutes or until tender stir in flour add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken bake, uncovered, in 350 degree f oven for 60 minutes mix in artichoke hearts, green onions and parsley bake about 5 more minutes or until fork can be inserted in chicken with ease","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken until it's tender and remove meat from bones. (i use boneless chicken breasts). reserve broth. cut chicken into small pieces and place in a 13x9x2 inch pan. in a saucepan, mix and bring to boil the reserved chicken broth and soup. combine these ingredients in a mixing bowl margarine, pepper and salt, flour, and buttermilk. mix thoroughly to form batter. pour broth over mixture over chicken. spoon batter over top. bake at 425 for 30 to 45 minutes.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake. heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. remove from pan and put it on a plate. add red and green pepper as well as onion and steam the veggies for about 3 minutes. add garlic, chorizo and tomato puree and stew for another 3 minutes. add the rice until it is stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. cover the stewpot ant let it simmer for about 30 minutes. add ham, olives and the parsley, let it simmer another 5 minutes.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: dredge chicken in flour. melt butter in casserole. sear chicken in hot butter, add ham, onions, garlic, mushrooms salt and pepper and herb bouquet(thyme, bayleaf and parsley). let it boil briskly. pour brandy over chicken and blaze. add wine and cover the casserole. reduce heat, and simmer until chicken is tender. if sauce is not thickened, add some flour. remove bouquet before serving.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt velveta with rotel, stirring occasionally. preheat oven to 350 degrees. boil chicken breasts until done. while chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and minute rice with velveta and rotel. dice chicken, add to cheese mixture, and bake for 20 minutes.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix flour, cumin, turmeric and paprika together and dust the chicken. heat 1 tbsp on oil in large stew pot. fry onions for 5-8 minutes, adding garlic as the onion brown. remove from pan. heat remaining oil and fry chicken pieces in batches until browned on all sides. add chicken, onions, stock, cinnamon and salt and pepper to the pot. bring to boil then simmer for 30 minutes. add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender. squeeze a little lemon over the chicken and garnish with fresh coriander leaves. serve with couscous and steamed green beans.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: roast chicken in oven according to directions on package. cnce chicken is cooked completely through, remove all meat from chicken and put into a large bowl. add all other ingredients except cheese. put all mixed ingredients into casserole dish. sprinkle cheese on top of mixture. put in 350 degree oven for 25 minutes or cook until potatoes are tender. serve with homemade rolls.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small casserole dish (or small bread pan - small enough so sauce completely covers chicken), combine mushroom soup, sour cream, wine, curry, mushrooms, garlic and pepper. mix well. place chicken breasts in pan. sprinkle cheese over casserole. sprinkle paprika over cheese. bake at 350 for 1 hour. *** we always serve over egg noodles, but it is great with potatoes, rice, etc ***.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: season chicken with salt and pepper. in a large frying pan or casserole, heat butter over medium-low heat. add chicken and cook for 5 minutes. turn chicken, adding onions and garlic. cook for 5-7 minutes longer, until onion is softened, but not browned. sprinkle flour over chicken and toss for 1 minute. add wine, tarragon and 1 cup of water. cover and simmer for 20 minutes, until tender. remove chicken to a serving platter. cover with foil to keep warm. boil sauce in pan, stirring often, until reduced by half, about 5 minutes. add cream and simmer for 3 minutes. season with salt and pepper to taste. pour over chicken and serve.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender. stir in rice, parsley, boullion and water. bring to a boil. reduce heat; cover and simmer until rice is tender, about 25 minutes. add soup, sour cream and curry powder; mix well. fold in chicken. spoon into a greased 2 qt baking dish. sprinkle with parmesan cheese. bake, uncovered, at 350 degrees for 50 minutes.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. dice cooked lemon chicken and heat mashed potatoes in microwave until warm. mix chicken soup and lemon juice from anita's chicken in separate bowl. add in vegetables and diced chicken. pour into a 9x13 inch baking dish and top with mashed potatoes. add seasonings of your choice and shredded swiss cheese. (i usually add additional pepper after cooking to my own dish). cook in preheated oven for 30 minutes.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grease a casserole(or roasting pan). put a layer of rice in the bottom. lay the chicken pieces over the rice. mix the boiling water and mushroom soup. pour mushroom mixture over chicken. shake dry onion soup mix over top of chicken. sprinkle a little garlic and parsley over all(to taste). (there is no salt in the recipe as there is enough in the onion soup mix). place in pre heated oven at 325 degrees farenheit for 11\/2 hours. (the original recipe stated that you were not to cover, but i cover it with tin foil for the first hour and remove it for the last 1\/2 hr as it makes the rice more moist which is how we prefer it.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 375*. lightly grease 2 quart casserole. in a large bowl combine sour cream, 1\/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. blend well. in another bowl combine chicken and cheese, toss lightly. spoon half spinach mixture into casserole, sprinkle with half chicken mixture. repeat layers. beat egg whites to soft peak. set aside. combine flour, baking powder, 3\/4 cup milk, butter and egg yolks. beat at low speed until moistened, beat 4 minutes at high speed. fold in egg whites. pour over chicken. sprinkle with paprika. bake for 40 to 45 minutes.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f place flour, pepper and tarragon in a large zippered bag. add chicken in batches and shake to coat. remove chicken and reserve flour mixture. heat oil and margarine in a large skillet over medium-high heat. add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side. place chicken in a baking pan. add flour to the fat and drippings in the pan. over medium heat, whisk in wine until mixture is thick and smooth. pour over chicken. add remaining ingredients. cover and bake until chicken is cooked through, about 1 1\/4 hours. sprinkle with parsley before serving.","target":"in 13 x 9 inch baking pan, place chicken pieces. do not overlap. place onion rings over top. mix seasonings with cream of chicken soup and milk and spoon over chicken. bake, uncovered, in 375 degree oven for 40 minutes. sprinkle chicken with almonds, if desired. bake 10 minutes more or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blend together cream cheese, confectioner's sugar, and egg. when smooth, pour half of mixture in pie crust. layer half of bananas on top of filling and press down gently with spoon. layer half of pineapple on top of bananas. layer half of whipped topping on top of pineapple and top with cherries and nuts. with your remaining ingredients, repeat the process with the second pie crust. refrigerate about an hour.","target":"allow cream cheese to sit at room temperature until softened. drain pineapple and set aside juice. slice bananas and place in pineapple juice for a few minutes. this will keep them from turning brown. mix together cream cheese, pudding, evaporated milk and 2 packets of splenda. pour cream cheese mixture in the bottom of pie crust. top with layer of strawberries. sprinkle 1 packet of splenda on top. add layer of bananas then the crushed pineapple. top with cool whip. garnish with cherries. chill overnight, or you can freeze it overnight but take it out of freezer in time to slightly thaw before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pour broth into large pot. open all four cans of tomatoes and pour into pot. do not drain. chop cabbage into bite size pieces. place in pot. half or quarter mushrooms. place in pot. mince garlic. add to pot. add rosemary. bring to a boil. stir often to ensure that all the cabbage cooks. turn heat down and cook for 2 hours.","target":"in large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning. add broth, tomatoes, onion soup mix, salt, and pepper. boil 10 minutes. reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large soup pot heat the oil on medium high heat. add onion and peppers and saute until onion has softened and is translucent. add cabbage and carrots and saute for about five minutes, or until cabbage begins to soften. add the remaining ingredients and bring to a boil. cover, and reduce heat to low. simmer for about 45 minutes. serve with good crusty bread and sour cream to spoon on top.","target":"in large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning. add broth, tomatoes, onion soup mix, salt, and pepper. boil 10 minutes. reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven heat olive oil and bay leaves. add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1\/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender. add white bryra wine and reduce by half. add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. stir the soup, do not cover. bring the soup to a full boil and reduce to a simmer for 20-minutes. add remaining summer savoy, cilantro and stir the soup. season soup with sea salt and fresh cracked black pepper to taste. place soup in warm bowls adding 1-cup fresh baby spinach and serve.","target":"in large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning. add broth, tomatoes, onion soup mix, salt, and pepper. boil 10 minutes. reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice all snicker bars into pieces and then place in bowl. then cut apples into little pieces (best if you use apple cutter and then cut from there) put cool whip in the bowl (you'll maybe need more then one container depends on servings) stir (you can add decoration on top with more snicker slices). enjoy.","target":"in a large bowl, combine dry pudding mix, dry milk powder, and water. mix well using a wire whisk. blend in yogurt, cool whip free, and vanilla extract. add apples and candy pieces. mix gently to combine. cover and refrigerate for at least 30 minutes. just before serving, gently stir in diced banana."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. white sauce: melt butter, stir in flour and heat until bubbly. about 3 minutes. gradually add milk or cream, stirring constantly; cook 2-3 minutes. season with salt and pepper. beat egg yolks until thick and lemon-colored. turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese. beat egg whites with a pinch of salt until stiff. gently fold into spinach mixture and turn into greased 2 qt casserole. set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish. makes about 6 -1 cup servings. serve immediately.","target":"heat oven to 400°f grease the inside of a 6 cup souffle dish. coat the interior of the dish with the crumbs shake out excess crumbs. melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes whisk in the milk, pepper and cheese, bring to a boil, whisking all the while, until thick stir in the well drained spinach and set aside. beat egg whites until they form stiff peaks. gently fold the spinach mixture into the egg whites. scrape the souffle into the breaded souffle dish. place in center of the oven and immediately reduce the heat to 375°f. bake for 35-45 minutes until the souffle has puffed and the top is brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400°f. place salmon in a shallow, greased baking dish. combine cream cheese, tomatoes, mushrooms, chives, parsley, salt and pepper. top salmon with cream cheese mixture and bake uncovered 12-15 minutes or until the fish flakes easily. garnish and serve.","target":"preheat oven to 350 degrees. place salmon in shallow baking dish and add half and half or milk so fish is half immersed. sprinkle with dill, chives or basil and salt if desired. bake 30 minutes, occasionally spooning liquid over salmon. fish is done when mostly pale pink in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sort the cranberries, discarding all the soft ones and removing all stems. peel and core apple, then dice into small pieces. in a saucepan, over medium-high heat, combine all ingredients, and bring to a boil. reduce heat to medium-low and simmer gently, partially covered, about 15-20 minutes. the sauce should have thickened, the apple tender and the cranberries burst. transfer to a bowl to cool before serving. this may be stored in refrigerator but should be room temperature to serve.","target":"preheat oven to 375 degrees. spray a 8\" square baking dish with nonstick cooking spray. in a small bowl, combine the oats, 2tbsp brown sugar and the flour. with two knives or your fingers work in the margarine until crumbly. in a large bowl, combine the apples, cranberries, the remaining 2 tbsp of brown sugar, lemon juice, cinnamon and nutmeg; toss to combine. spoon into the pan; sprinkle with the oats mixture. bake until the filling is bubbling and the topping is golden brown, 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. heat shortening in large skillet; add pork chops and brown quickly on both sides. remove chops and drain off all but 2 tablespoons fat. cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft. add tomato sauce, water, sugar and seasonings. heat to boiling and cook for about 5 minutes. arrange potatoes in a large shallow baking dish or casserole. place pork chops on top of potatoes and pour sauce over all. cover casserole with lid or foil. bake at 350 degrees for 1 hour. remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.","target":"coat the chops with seasoned flour. heat oil in frying pan and cook chops for 3 minutes on each side. peel and thinly slice onions.add to pan and cook for 5 minutes.pour in beer and stock, season and simmer for 15 minutes. meanwhile, trim sprouts and cook in boiling water till just tender. drain well, toss with butter and keep hot. remove chops from pan and place on warmed serving plate. surround with sprouts. mix corn flour with a little cold water and add to pan. bring to a boil and cook for 2 minutes. pour sauce over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown lightly salted pork chops in oil at medium heat for 2 or 3 minutes. turn chops, adding garlic, lime juice and water to the skillet. cook uncovered turning once or twice till done and syrupy juices remain (6-8 min). spoon sauce over chops, sprinkle with cumin and fresh pepper. serve with rice, and vegetable of your choice. simple and delicious!","target":"coat the chops with seasoned flour. heat oil in frying pan and cook chops for 3 minutes on each side. peel and thinly slice onions.add to pan and cook for 5 minutes.pour in beer and stock, season and simmer for 15 minutes. meanwhile, trim sprouts and cook in boiling water till just tender. drain well, toss with butter and keep hot. remove chops from pan and place on warmed serving plate. surround with sprouts. mix corn flour with a little cold water and add to pan. bring to a boil and cook for 2 minutes. pour sauce over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the grill to medium heat. in a small bowl, combine all the ingredients except the pork chops; mix well then rub the spice mixture over the pork chops, coating well on both sides. grill the pork chops for 5 to 6 minutes per side, or to desired doneness.","target":"coat the chops with seasoned flour. heat oil in frying pan and cook chops for 3 minutes on each side. peel and thinly slice onions.add to pan and cook for 5 minutes.pour in beer and stock, season and simmer for 15 minutes. meanwhile, trim sprouts and cook in boiling water till just tender. drain well, toss with butter and keep hot. remove chops from pan and place on warmed serving plate. surround with sprouts. mix corn flour with a little cold water and add to pan. bring to a boil and cook for 2 minutes. pour sauce over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium skillet melt margarine over medium heat. add pork chops; cook until brown on all sides, about 10 minutes. remove chops from skillet. add peppers and onion; cook until tender, about 5 minutes. stir tomato sauce, corn syrup and chili powder into skillet; add chops. simmer, uncovered, about 30 minutes or until pork chops are tender. if desired, serve over cooked noodles or rice.","target":"coat the chops with seasoned flour. heat oil in frying pan and cook chops for 3 minutes on each side. peel and thinly slice onions.add to pan and cook for 5 minutes.pour in beer and stock, season and simmer for 15 minutes. meanwhile, trim sprouts and cook in boiling water till just tender. drain well, toss with butter and keep hot. remove chops from pan and place on warmed serving plate. surround with sprouts. mix corn flour with a little cold water and add to pan. bring to a boil and cook for 2 minutes. pour sauce over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat into the eggs, the sugar, milk, vanilla, nutmeg and cinnamon. butter a 1 1\/2 quart baking dish. put bread cubes into buttered dish, pour egg mixture over bread. let stand until bread is thoroughly soaked. mix in the raisins. bake at 350°f for about 25 minutes. serve warm with a dollop of whipped cream or scoop of ice cream.","target":"melt butter or margarine. break up bread, set aside. combine brown sugar, cinnamon, allspice. reserve 3 tablespoons of this mixture for topping. pour melted butter onto the bread crumbs and add the remaining sugar mixture. place the bread mixture in a lightly greased 1 1\/2 quart baking dish. beat egg, salt, and vanilla in a bowl. add milk slowly. pour over bread mixture in dish. let stand for 5 minutes. sprinkle reserved sugar mix on top. bake at 325f for 45 to 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat into the eggs, the sugar, milk, vanilla, nutmeg and cinnamon. butter a 1 1\/2 quart baking dish. put bread cubes into buttered dish, pour egg mixture over bread. let stand until bread is thoroughly soaked. mix in the raisins. bake at 350°f for about 25 minutes. serve warm with a dollop of whipped cream or scoop of ice cream.","target":"preheat oven to 350 degrees f. in mixing bowl, beat together first 6 ingredients, eggs through salt. in another bowl, combine milk and water, then beat it into the egg mixture. in greased 1 1\/2-quart casserole, layer bread, milk mixture and peaches until all ingredients are used. set casserole in pan of hot water and bake 30-40 minutes or until a knife inserted in center comes out clean. remove from oven, cool and serve. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium skillet over medium heat brown sausage, remove and set aside. wipe out skillet and add margarine and let melt. pour in eggs, and let cook until almost set about 5 minutes. while eggs are cooking, cut sausage into small bite-size pieces. while tilting pan slightly, place the edge of a spatula under the eggs on the opposite side of pan. let the uncooked eggs run to the bottom of the pan. cook until eggs are completely set. place cheese evenly down the center of eggs. pour 1 tablespoon of salsa evenly over cheese. then add sausage over the salsa, making sure sausage covers the salsa. while still in the pan, fold the eggs over as you would fold a burrito. then slide onto plate, and top with remaining salsa. enjoy :).","target":"brown sausage, add onion and pepper and cook until limp. add hash browns and cook until brown and tender, about 10 minutes. scramble eggs and cumin and stir into sausage mixture. cook until firm. serve on warm tortillas with additional toppings of your choice. (note: i cook the sausage, veges, and potatoes the night before and refrigerate. the next morning, all you have to do is reheat it and add eggs. saves a lot of time in the morning)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place butter in a medium skillet and heat on medium-high heat. dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. turn heat down to medium. in a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. add to peppers and onions. cook egg mixture over medium heat, stirring frequently until eggs are set (no runny egg). remove from heat. place a tortilla on a flat surface. add a small amount of dressing, then 2 tbsp of eggs. roll tightly. repeat until all egg is used. serve immediately or freeze. can be frozen up to 1 month.","target":"brown sausage, add onion and pepper and cook until limp. add hash browns and cook until brown and tender, about 10 minutes. scramble eggs and cumin and stir into sausage mixture. cook until firm. serve on warm tortillas with additional toppings of your choice. (note: i cook the sausage, veges, and potatoes the night before and refrigerate. the next morning, all you have to do is reheat it and add eggs. saves a lot of time in the morning)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add the beans to a pot of boiling salted water, reduce the heat to medium and cook uncovered 10-15 minutes or until just tender, drain. melt butter in a large skillet, add the onions and cook 4-5 minutes or until they are translucent. remove pan from heat, add paprika and stir until onions are well coated. in a small bowl, wire whisk the flour into the sour cream, add to the onions, add salt and mix. return the skillet to the stove and simmer on low heat 4-5 minutes or until the sauce is smooth and creamy. gently stir in the beans and simmer 5 minutes.","target":"melt the margarine in a non-stick skillet over medium-high heat. add the shallots and cook 10 minutes, or until golden, stirring occasionally. add remaining ingredients except for the parmesan cheese. bring mixture to a boil. cover, reduce heat and simmer around 15 minutes or until the beans are tender. transfer to a serving dish and sprinkle with the parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.","target":"spray bottom of crock pot with pam. pour 1\/2 can of enchilada sauce on bottom. place a layer of tortillas on bottom. in a small mixing bowl, mix chicken and soup. spread half chicken mix on top of tortillas. sprinkle with 1\/2 cup cheese. repeat layers. top with remaining tortillas, enchilada sauce and cheese. cover and cook on low for 3 to 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.","target":"in large pot; onion, garlic, and bell peppers in oil. add chicken, soup, tomato sauce, water, spices, and corn. bring to a boil. cover and simmer 45 minutes, stirring occasionally. crush tortilla chips into each bowl. ladle soup over the top. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.","target":"in a large skillet, combine chicken broth, onion, chiles and chicken. cook chicken thoroughly. when done, remove chicken from skillet and shred with two forks, set aside. pour the onion, chile, chicken broth mixture in a medium sauce pan. on medium heat, combine chicken, tomatoes, spices. heat until warm and combined evenly. remove mixture from heat, and let sit and cool for about 5-10 minutes. spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. pour enchilada sauce and sprinkle cheese evenly over enchiladas. bake at 400 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.","target":"heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the chicken wings into three pieces and discard tips. mix remaining ingredients into a bowl. add wings and stir. cover and marinate for 45 minutes. place pieces on the grill and brush with remaining mixture. grill over medium-hot coals about 15-20 minutes, turning once.","target":"in a large ziploc bag,combine the first 15 ingredients,mix well. reserve 1\/3 cup for basting and refrigerate. add chicken to remaning marinade and turn to coat. seal bag,refrigerate overnight. drain and discarde marinade. grill chicken uncovered over medium heat for 3 minutes on each side. baste with reserved marinade. continue grilling 6-8 minutes or until juices run clear,basting and turning several times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: flatten chicken into 1\/2 in thickness. soak chicken in italian dressing for 4 hours. in a large skillet heat oil. add chicken,cook over medium heat for 5 to 7 minutes on each side or until juices run clear. remove and keep warm. add pineapple slices to skillet, cook for 30 seconds on each side or until lightly browned. place on chicken breast.","target":"cut each chicken breast in half, cut across width of each half into 1\/8-inch thick slices. in a bowl, stir chicken and next 3 ingredients. in skillet over medium-high heat, in hot oil, cook vegetables until tender-crisp; remove. in drippings over high heat, cook chicken mixture until tender, stirring frequently. return vegetables to the skillet, add pineapple with syrup, vinegar, and salt. in a cup, stir water and cornstarch, add to skillet; cook until sauce is thickened and smooth, stirring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: flatten chicken into 1\/2 in thickness. soak chicken in italian dressing for 4 hours. in a large skillet heat oil. add chicken,cook over medium heat for 5 to 7 minutes on each side or until juices run clear. remove and keep warm. add pineapple slices to skillet, cook for 30 seconds on each side or until lightly browned. place on chicken breast.","target":"mix the pineapple, soy, garlic, onion, and ginger up in a bowl. put the chicken in a zip lock bag and pour the pineapple mixture over it. allow to sit for about an hour. pre-heat the oven to 450°f. place the chicken in a pan to snuggly fit the chicken. put the marinade on top and cook for about 15 minutes at 450f, then reduce to 325 for another 15-20 minutes. salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. spray a 2 cup casserole dish with nonstick cooking spray. cut the bread into cubes and arrange them in the casserole dish with the raisins. combine milk, egg, splenda, and vanilla. pour over bread and rasins. sprinkle the top with cinnamon. bake for 35 to 40 minutes until done (insert knife if center, if comes out clean it's done). let stand for 15 minutes before serving.","target":"melt butter or margarine. break up bread, set aside. combine brown sugar, cinnamon, allspice. reserve 3 tablespoons of this mixture for topping. pour melted butter onto the bread crumbs and add the remaining sugar mixture. place the bread mixture in a lightly greased 1 1\/2 quart baking dish. beat egg, salt, and vanilla in a bowl. add milk slowly. pour over bread mixture in dish. let stand for 5 minutes. sprinkle reserved sugar mix on top. bake at 325f for 45 to 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. spray a 2 cup casserole dish with nonstick cooking spray. cut the bread into cubes and arrange them in the casserole dish with the raisins. combine milk, egg, splenda, and vanilla. pour over bread and rasins. sprinkle the top with cinnamon. bake for 35 to 40 minutes until done (insert knife if center, if comes out clean it's done). let stand for 15 minutes before serving.","target":"preheat oven to 350 degrees f. in mixing bowl, beat together first 6 ingredients, eggs through salt. in another bowl, combine milk and water, then beat it into the egg mixture. in greased 1 1\/2-quart casserole, layer bread, milk mixture and peaches until all ingredients are used. set casserole in pan of hot water and bake 30-40 minutes or until a knife inserted in center comes out clean. remove from oven, cool and serve. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. slice 3 of the hot dogs. in a skillet, using some of the fat from the bacon, sauté the hot dogs, celery and onion. stir in flour, salt and pepper. add the milk and can of soup, cook for about 10 minutes, stirring constantly. crumble bacon and add to the mixture. in a 1 1\/2 quart casserole dish, alternate layers of macaroni noodles and cream sauce. top the casserole with slices of the remaining hot dogs and cover with cheese. bake at 350°f for 20-25 minutes.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put 1\/2 the broken shells in 2 qt greased casserole. in skillet, brown beef, drain. add taco seasoning, water, and onion. simmer for 8 minutes. stir in tomato sauce. spoon into casserole; sprinkle with 1-1\/2 cups cheese. add remaining broken shells; sprinkle with remaining cheese. arrange the tomatoes and olives over the cheese. bake at 350*f for 20 minutes, until hot and bubbly.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put 1\/2 the broken shells in 2 qt greased casserole. in skillet, brown beef, drain. add taco seasoning, water, and onion. simmer for 8 minutes. stir in tomato sauce. spoon into casserole; sprinkle with 1-1\/2 cups cheese. add remaining broken shells; sprinkle with remaining cheese. arrange the tomatoes and olives over the cheese. bake at 350*f for 20 minutes, until hot and bubbly.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"brown ground beef and put aside. place all vegetables in pot with the 1-1\/2 cup water. bring to a boil. cover and simmer 15-20 minutes until vegetables are tender. add ground beef and the 2 cups of milk. heat through. on side add the 3 tbs flour to the 1\/2 cup milk and mix until no lumps. add to main mixture. add the 8 oz. processed cheese (cubed) until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"in a 3-qt. saucepan, brown beef; drain and set aside. in same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes. add broth, potatoes and beef; bring to a boil. reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. meanwhile, in a small skillet, melt remaining butter. add flour; cook and stir for 3-5 minutes or until bubbly. add to soup; bring to a boil. cook and stir for 2 minutes. reduce heat to low. add cheese, milk, salt and pepper; cook and stir until cheese melts. remove from heat; blend in sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"heat oil in large pot over medium heat. add onion and carrot and cook for 5 minutes. add garlic and cook another minute. add beef, salt, and pepper and cook for 6-8 minutes, or until brown. drain any fat. stir in ketchup, mustard, and potatoes and cook 3 minutes. add beef broth. bring to a boil, then simmer about 10 minutes. stir in cheddar soup; cook 2 minutes or until heated through. garnish with shredded cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"in a dutch oven, melt butter and sweat onion until translucent. in a large skillet add ground beef, and cook until browned and a bit crispy. add to onions chicken base, slurry, and water bring to boil, turn heat down to medium and add half and half and american cheese. cook until all the cheese is melted, not boiling. add hamburger, lettuce and tomatoes, stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place lemon juice, zest, and sugar in a small saucepan and stir over low heat for 5 minutes, or until the sugar is dissolved. remove from the heat and allow to cool. add 2 cups of water to the juice mixture and mix together well. pour the mixture into a shallow 12x8 inches metal container, and place in freezer until it is beginning to freeze around the edges. scrape the frozen sections back into the mixture with a fork. repeat every 30 minutes until it has evenly-sized crystals. beat the mixture with a fork just before serving. put in chilled glasses.","target":"chill a rectangular metal baking pan (15 x 9 x 2) in the freezer. combine all ingredients in a blender or a large food processor until sugar dissolves (~1minute). pour the mixture into the baking pan and freeze about 30 minutes, or until crystalls begin to form. stir the mixture with a fork to loosen crystals; the goal is to evenly mix the crystals in the liquid. break up any large clumps. place the pan back in the freezer and repeat the above step about every 20 minutes until the consistency is that of crushed ice (usually about 2 hours, depending on the freezer). serve immediately. this can also be stored in an airtight container in the freezer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan, prepare syrup. bring sugar, water, lemon juice and zest to a boil. lower to a simmer and cook for 10 minutes. poach peaches until tender. let them cool in the syrup. to prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice. process to a puree. remove fruits from syrup. to serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce. garnish with whipped cream and toasted almonds. for apricot melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).","target":"if you have a fresh peach, halve it and remove the stone. peel each half. place the two halves in sugar syrup and simmer for a few minutes (until peach halves are tender but not soft). place each peach half in a serving dish. top each half with 1 teaspoon raspberry jam. top this with a scoop of vanilla ice cream. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add the first 5 ingredients into the container of an electric blender. process until smooth, occasionally stopping to scrape down the sides of the blender container. pour the mixture into glasses. add raspberries and 1\/2 cup sugar to blender. process until smooth; add mixture to the glasses and swirl into the shakes. serve immediately. note: i usually make the raspberry puree first, set it aside and clean out the blender or use two blenders. then i make the peach shakes, pour into glasses and add the raspberry puree; need to move fast so the ice cream won't get too melty.","target":"if you have a fresh peach, halve it and remove the stone. peel each half. place the two halves in sugar syrup and simmer for a few minutes (until peach halves are tender but not soft). place each peach half in a serving dish. top each half with 1 teaspoon raspberry jam. top this with a scoop of vanilla ice cream. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. stir in chopped pecans. spread into a buttered 8-inch square baking pan or dish. cover and store in refrigerator.","target":"line 8-inch square pan with foil, with ends of foil extending over sides of pan. set aside. microwave chocolate and milk in microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring 2 minutes. stir until chocolate is completely melted. blend in vanilla. spreqd into prepared pan. refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting to serve. cookie fudge: measure 1 1\/2 cups mini oreo cookies. (about 37). reserve 25 cookies. cut remaining cookies in half. prepare fudge as directed, adding halved cookies with vanilla. spread into prepared pan. top with reserved cookies in five rows of 5 cookies each. (use cookies as a guide when cutting fudge into squares)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut lemon in half, and squeeze juice over chicken. put lemon halves in cavity of chicken. brush oil on chicken, and sprinkle with creole seasoning and rosemary. bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.","target":"place chicken in a 13 x 9 baking pan. combine onion soup and chicken gravy. pour over chicken thighs. bake at 350 degrees for 1 hour or untill juices run clear. you can thicken the sauce with some cornstarch and water if you like. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut lemon in half, and squeeze juice over chicken. put lemon halves in cavity of chicken. brush oil on chicken, and sprinkle with creole seasoning and rosemary. bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.","target":"drain mushrooms and marinate in italian dressing overnight; drain. combine flour, salt, and pepper; dredge chicken in seasoned flour and brown in hot oil in large skillet. (an electric skillet is good for this.). add remaining flour mixture to skillet and stir until smooth. add soup, water, and mushrooms; cover and simmer over low heat, about 30 minutes. stir in chicken broth. cook 15-30 minutes or until tender. serve over hot noodles. (i like large egg noodles.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut lemon in half, and squeeze juice over chicken. put lemon halves in cavity of chicken. brush oil on chicken, and sprinkle with creole seasoning and rosemary. bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.","target":"in a resealable plastic bag, combine the first 11 ingredients. add the chicken and seal bag and turn to coat. refrigerate overnight. rub grill rack with oil or coat with cooking spray before starting the grill. drain and discard marinade. grill chicken, covered, over medium-hot heat for 15 minutes. turn and grill 10-15 minutes longer or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut lemon in half, and squeeze juice over chicken. put lemon halves in cavity of chicken. brush oil on chicken, and sprinkle with creole seasoning and rosemary. bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.","target":"cut chicken into bite-size pieces, heat oil on med-high heat. add cut chicken to oil and brown. once browned, remove from heat and set aside. in a seperate pan, on medium heat, mix onions, tomatoes, garlic, ginger, and curry. cook for about 15 to 20 minutes. add chicken, water, and salt to tomato mixture and cover. lower heat to simmer, and stir constantly. cook for about 15 minutes. add vinegar and cook an additional 5 minutes. sprinkle some curry powder on top and plate with rice, or couscous. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut lemon in half, and squeeze juice over chicken. put lemon halves in cavity of chicken. brush oil on chicken, and sprinkle with creole seasoning and rosemary. bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.","target":"preheat oven to 400 degrees f. in a large bowl, mix together everything except the chicken, salt, and pepper, to make a thick sauce. spray 2 baking dishes with non-stick spray and spoon enough sauce to cover the bottom of each pan. arrange the chicken pieces in each pan and season with seasoned salt and pepper. spoon the rest of the sauce over the chicken. bake for 50-60 minutes or until chicken is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut lemon in half, and squeeze juice over chicken. put lemon halves in cavity of chicken. brush oil on chicken, and sprinkle with creole seasoning and rosemary. bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.","target":"marinate chicken in pineapple juice for 1 day. rinse chicken. put chicken in a greased 3-quart casserole dish. combine orange juice, vinegar, sugar, basil and nutmeg. pour mixture over chicken. top chicken with pieces of butter. cover and bake at 375 degrees for an hour and 15 minutes or until tender, basting often. place peach halves between chicken pieces. baste well and bake for fifteen more minutes. brown under low broiler. garnish with fresh basil leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. cook sprouts in small amount of water just till thawed; drain. arrange them in a shallow baking dish. combine butter, vinegar, sugar, tarragon, marjoram and pepper in food processor or blender. process on medium for a few seconds and pour over sprouts in baking dish. combine mushrooms and pimento; sprinkle over top of sprouts. bake covered at 350° for 15 minutes or till sprouts are fork tender.","target":"use a large saucepan to saute chopped onion and potato in the butter. add brussels sprouts, broth, salt, papper and curry powder. bring mixture to boil; reduce heat to simmer. cover and let simmer 10-12 minutes. cool to room temperature. puree in small amounts in blender. return to pan. in small bowl, combine egg yolk and whipping cream. stir into pureed soup. cook 4-5 minutes over medium-low heat, but do not let boil. garnish with sour cream and paprika if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. cook sprouts in small amount of water just till thawed; drain. arrange them in a shallow baking dish. combine butter, vinegar, sugar, tarragon, marjoram and pepper in food processor or blender. process on medium for a few seconds and pour over sprouts in baking dish. combine mushrooms and pimento; sprinkle over top of sprouts. bake covered at 350° for 15 minutes or till sprouts are fork tender.","target":"wash brussels sprouts thoroughly and remove discolored leaves. cut off stem ends and slash bottom of each sprout with a shallow x. place water and bouillon cubes in a medium saucepan; bring to a boil. add brussels sprouts, carrot, and celery; return to a boil.cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. drain, place vegetables in a serving bowl. melt butter in a small skillet; add cashews and seasonings. cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. cook sprouts in small amount of water just till thawed; drain. arrange them in a shallow baking dish. combine butter, vinegar, sugar, tarragon, marjoram and pepper in food processor or blender. process on medium for a few seconds and pour over sprouts in baking dish. combine mushrooms and pimento; sprinkle over top of sprouts. bake covered at 350° for 15 minutes or till sprouts are fork tender.","target":"wash brussel sprouts thoroughly; removed discolored leaves and cut off stem ends, slashing the bottoms of each sprout with a shallow \"x\". set aside. saute garlic in 1 tbsp butter and the olive oil in a medium skillet over medium heat, stirring constantly, until tender. add the brussel sprouts, stirring gently to coat. add the chicken broth, salt, and pepper. bring to a boil. cover; reduce heat and simmer 10 minutes or until tender. drain. add the last 1 tbsp butter to the skillet with the brussel sprouts. add the chopped parsley and lemon juice (if you want). stir gently, and heat over low heat until the mixture is heated thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. cook sprouts in small amount of water just till thawed; drain. arrange them in a shallow baking dish. combine butter, vinegar, sugar, tarragon, marjoram and pepper in food processor or blender. process on medium for a few seconds and pour over sprouts in baking dish. combine mushrooms and pimento; sprinkle over top of sprouts. bake covered at 350° for 15 minutes or till sprouts are fork tender.","target":"in 12\" skillet cook bacon over medium heat until browned and crisp. drain on paper towels, reserving 2 tablespoons drippings in skillet. in same skillet add brussels sprouts to drippings; cook and stir over medium heat 4 minutes. add broth, salt and pepper. heat to boiling. reduce heat. simmer, covered, 5 minutes. uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. add cream. cook 4 minutes more or until thickened. transfer sprouts to serving dish. sprinkle with crumbled bacon and cracked pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"in a large saucepan cook onion over medium heat until tender. stir in long grain rice and chicken rice-a-roni (including seasoning packet). cook and stir 2 minutes. add chicken broth and water. bring mixture to a boil. then cover and reduce heat to a low simmer for 20 minutes (not all the liquid will be absorbed). pour rice mixture into a 3 quart casserole dish that has been sprayed with non-stick. mix in the chicken, stewed tomatos, green chiles, chili powder, cumin, pepper, cayenne, garlic powder and onion powder. gently mix until well combined. sprinkle top of casserole with both cheeses. bake uncovered 30 minutes until cheese is golden and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"keep rice warm. cook green peppers, onions, and celery in oil in covered skillet over low heat until tender but not brown. blend cornstarch with small amount of chicken stock. add remaining chicken stock and soy sauce. gently stir chicken and stock into the veggies. cook and stir until sauce is clear and thickened. add tomatoes and cook just until heated through. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"heat oil in a large nonstick skillet over medium-high heat. add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender. add chicken; saute 4 minutes or until the chicken is lightly browned. add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. stir in rice and broth. bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed. stir in cheese and parsley. eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"heat oven to 325. spray a 9x13 pan with cooking spray. reserve 2 t. enchilada sauce for brushing on chicken. in large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans. pour into baking dish. arrange chicken, skin side up, over rice mixture. cover tightly with foil. bake 1 hour. uncover, brush chicken with reserved sauce. bake uncovered 1 hour longer or until chicken is fork tender and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"preheat oven to 350*. place cooked rice in large bowl. add soup. milk, chicken and mix well. add chopped vegetables. place mixture in baking dish. bake for 25 minutes. variations: a small amount of cheese and crushed croutons can be placed on top before baking for added texture. try adding other veggies. leftover chicken can be used. for a healthy idea try brown or wild rice for a change."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"heat oil in 10-inch skillet over medium heat. cook chicken in oil 8 - 10 minutes, turning once, until light brown. drain fat from skillet. stir remaining ingredients except cheese into skillet with chicken. heat to boiling; reduce heat. cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add the pasta to 2 quarts of salted boiling water, stir, and cook until done (about 10 minutes). thaw the shrimp under cold water and drain. while the pasta is cooking, put the olive oil in a frying pan, and then add the onion. when the onion is nearly transparent, add tomato sauce, vinegar, bourbon, and basil. keep simmering on low heat until the pasta is nearly done. add the the shrimp and tomato, stir and then add the drained cooked pasta. stir, and cook over low heat for another minute, and pour into a shallow bowl.","target":"mix cornstarch with broth in a small bowl, stir until combined, and set aside. heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. saute onion and garlic until onion is translucent and begins to brown. do not let garlic brown. add shrimp, parsley, lemon juice, and cayenne pepper. stir and toss until shrimp is cooked through and turns pink, about 5 minutes. stir broth mixture again, and add to pan. stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. add cooked fettuccine, balsamic vinegar and parmesan cheese. toss to combine, and serve immediately with additional parmesan cheese on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, combine the crabmeat, 1 cup torn bread, celery, green pepper, parsley, chives, and egg and then spoon into in a lightly greased 2-quart baking dish. combine the dressing, bleu cheese, lemon juice, mustard, worcestershire, hot sauce or old bay, egg and butter, and stir into crabmeat mixture. combine the butter and remaining torn bread; sprinkle on top. bake at 375°f for 35 minutes or until thoroughly heated.","target":"heat oil in 12\" skillet. cook potatoes in oil for about 5 minutes. combine mayonnaise,creole seasoning, old bay in a bowl. whisk until smooth. add potatoes to mayo mixture, toss to combine. add crab meat to potatoe mixture,toss lightly with a fork to combine. spray a 8x8 inch dish with non-stick spray. add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs. bake at 350 degrees for 45 minutes, or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook and drain spaghetti as directed on package. heat olive oil in skillet over medium-high heat. cook carrots, onion, zucchini, mushrooms, and garlic powder in oil, stirring frequently, until vegetables are tender-crisp. stir in remaining ingredients, cook until hot. serve mixture over spaghetti.","target":"heat oil in a large skillet. add chicken; cook, stirring constantly, until no longer pink. drain chicken, and set aside, reserving 1 tablespoon drippings in skillet. add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender. stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally. stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often. cook spaghetti according to package directions; drain. arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender. cook spaghetti in unsalted water according to package directions. spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.","target":"heat oil in a large skillet. add chicken; cook, stirring constantly, until no longer pink. drain chicken, and set aside, reserving 1 tablespoon drippings in skillet. add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender. stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally. stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often. cook spaghetti according to package directions; drain. arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook spaghetti, drain, and place in a large bowl; add 1 1\/2 cups spaghetti sauce, set aside. saute zucchini and next 5 ingredients in oil until tender. spread 1\/2 cup spaghetti sauce in a 13x19\" baking dish coated with cooking spray. layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers. cover with remaining sauce and sprinkle with parmesan cheese. cover and bake at 350f for 30 minutes; uncover and bake 10-15 minutes or until bubbly. let stand 10 minutes before serving. serves 9: 1 serving = 3\/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.","target":"heat oil in a large skillet. add chicken; cook, stirring constantly, until no longer pink. drain chicken, and set aside, reserving 1 tablespoon drippings in skillet. add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender. stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally. stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often. cook spaghetti according to package directions; drain. arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook and drain spaghetti as directed on package. while spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. stir in remaining ingredients except cheese; cook until hot. serve vegetable mixture over spaghetti. sprinkle with cheese.","target":"heat oil in a large skillet. add chicken; cook, stirring constantly, until no longer pink. drain chicken, and set aside, reserving 1 tablespoon drippings in skillet. add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender. stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally. stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often. cook spaghetti according to package directions; drain. arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, heat oil over medium-high heat. add zucchini, onion, carrot, and garlic. cook for 10 minutes or until onions are tender. stir frequently. break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables. cover and simmer for 2 hours or until sauce thickened; stir occasionally. beef and vegetable sauce variation: cook 1\/2 pound lean ground beef until brown and crumbly; drain fat. add to cooked vegetables and cook as recipe directs. makes 8 servings.","target":"heat oil in a large skillet. add chicken; cook, stirring constantly, until no longer pink. drain chicken, and set aside, reserving 1 tablespoon drippings in skillet. add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender. stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally. stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often. cook spaghetti according to package directions; drain. arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown beef, drain and return to skillet. stir in onion, bell pepper, and celery. cook covered, over med-high heat, stirring occasionally, 15 minutes or till veggies are tender. stir in wine and next 3 ingredients. ;set aside. stir together sour cream, cottage cheese, and garlic salt. add noodles, tossing to coat. spread half the noodles in a lightly greased 13x9\" baking dish. top with half the meat mixture, 1 cup mozzarella, and 1\/4 cup parmesan. repeat with remaining noodles and meat. freeze now if you are going to or continue to bake, covered, at 350 for 20 minutes. sprinkle with remaining cheeses, and bake, uncovered, 10 minutes.","target":"in lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up. drain grease, add oil, mushrooms, onion and garlic. cook and stir until onion is tender, about 2 minutes. add wine (*or sub), reduce heat to med-low and simmer 3 minutes. stir in soup, sour cream and mustard until combined. stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan. cover and bake at 350°f for 20 minutes. uncover and bake 10 minutes longer. *serve with tossed salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix cold mashed potato with the beaten egg yolk. mix in salt and pepper to taste. shape mixture into 1 inch balls. place the balls in a greased baking dish. make a depression on the top of each, putting a little bit of butter in each depression. you do not have to use the whole stick of butter. brown in a 400°f oven for 15 to 20 minutes.","target":"preheat the oven to 350°f. mix the potatoes, green onions, onion powder, black pepper and sour cream. spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese. bake approximately 20 minutes until mixture is hot and cheese melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 300 degrees fahrenheit. beat the egg whites in a bowl until you can make peaks in them. meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes. fold the egg whites into the potato mixture. bake in a soufflé dish for 20 minutes or until lightly browned on top. variations: add chopped cooked bacon, fresh herbs, or shredded pork or chicken. use what you have on hand.","target":"preheat the oven to 350°f. mix the potatoes, green onions, onion powder, black pepper and sour cream. spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese. bake approximately 20 minutes until mixture is hot and cheese melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat all ingredients together. heat some oil in a skillet - aim for one which will allow your potato mix to fill it about 1-2\" deep. tip your mash mix in and level it out. cook on medium heat until you can see from lifting the sides a bit that it's fairly brown underneath. stick your skillet under a hot grill until the top of your, hmm, let's call it a pie, is lightly browned. loosen the pie in the skillet, and tip it onto a plate. eat! goes nicely with some cherry tomatoes on the side.","target":"preheat the oven to 350°f. mix the potatoes, green onions, onion powder, black pepper and sour cream. spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese. bake approximately 20 minutes until mixture is hot and cheese melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat the egg. mix the beaten egg with the mashed potatoes. stir in the dry ingredients. add the milk and mix well. the batter should be very thick. melt the shortening or heat the oil in a skillet. spoon batter into the skillet to form 3\" to 3-1\/2\" inch wide pancakes, about 1\/2\" thick. brown on one side, over medium heat. turn and brown on the other side. serve with ketchup. these are great cold and served the next day.","target":"preheat the oven to 350°f. mix the potatoes, green onions, onion powder, black pepper and sour cream. spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese. bake approximately 20 minutes until mixture is hot and cheese melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. grease a 9.5 or 10 inch glass pie plate. combine bisquick, cheese, salt and pepper in a large mixing bowl. in a smaller bowl, beat the eggs lightly along with the oil. add to the dry mixture and stir well. fold in the zucchini, onion, garlic, and parsley. mix until well combined. pour into the pie plate and bake for 50-60 minutes.","target":"cut zucchini into slices (1\/4 inch thick) diagonally. dip one side only into melted butter, then parmesan, coating well. place into greased pan, cheese side up. sprinkle with salt and basil. broil 4-6 inches from heat for about 8 minutes until crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: clean all seafood under cold running water. chop vegetables. heat olive oil in a large soup pot. sauté vegetables. when they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly. add saffron, water, bouillon cube and salt. stir well and add rice. bring to a boil, and boil uncovered 5 minutes on high heat. reduce heat to low, cover and cook 10 more minutes. do not lift cover during this time! remove from heat and let stand covered for 5 more minutes, still without removing cover. now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs. serve with crusty french bread, and lemon wedges.","target":"saute the first 5 ingredients (sausage through garlic) in a large skillet over medium-high heat 6 minutes or until just cooked. add the next 5 ingredients (tomatoes through crushed pepper) and bring to a boil. stir in rice and shrimp and return to a boil. cover, remove from heat and let stand 5 to 10 minutes until rice is tender. stir in lemon juice just before serving. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: clean all seafood under cold running water. chop vegetables. heat olive oil in a large soup pot. sauté vegetables. when they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly. add saffron, water, bouillon cube and salt. stir well and add rice. bring to a boil, and boil uncovered 5 minutes on high heat. reduce heat to low, cover and cook 10 more minutes. do not lift cover during this time! remove from heat and let stand covered for 5 more minutes, still without removing cover. now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs. serve with crusty french bread, and lemon wedges.","target":"brown chorizo and remove from pan. brown chicken and remove from pan. brown pepper, onion, and garlic. then add salt, rice,water and saffron. simmer with lid for 20 minutes. add meat and seafood and steam with lid on about 5 minutes or until shrimp is pink and scallops are bright white. serve in the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove eyes from potatoes and cup up into desired size chunks. place in a sauce pan and cover with water. bring to boil. cook until soft but do not over cook. drain potatoes and let cool. add mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish. mix well. chop dill pickles, celery, radishes, olives, parsley and green onions. mix into salad. chill for atleast one hour before serving.","target":"peel and quater potatoes ( if you are using new poataoes you can leave the skin on). boil potatoes in 1 litre of water with a pinch of salt until just cooked ( do not overcook). to make the dressing combine the mayo , ham which has been sliced and cubed and dried mint leaves together in a bowl when the potatoes are cooked drain well and leave to cool. then mix the dressing and cooked potatoes together and chill for about an hour before serving ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine meat ball ingredients blend well. form meatballs the size of walnuts. arrange in a single layer in baking dish. set aside combine sauce ingredients in a saucepan. cook over medium heat until smooth, stir frequently. pour over meatballs. bake uncovered for 30 minutes. serve in a chafing dish, provide toothpicks. crock pot version: cook meatballs in 350f oven for 15-20 minutes with out the sauce. drain. place in crock pot, pour on the sauce. cook on low for 6-8 hours. i serve the meatballs and sauce over cooked egg noodles.","target":"in a bowl, combine the milk, soy sauce, bread cubes, garlic salt and onion powder. crumble beef and sausage over mixture and mix well. stir in water chestnuts. shape into 1-in. balls. line a 15-in. x 10-in. x 1-in. baking pan with foil;. place meatballs in pan. broil 4-6 inches from the heat for 10 minutes or until meat is no longer pink; drain. in a large skillet, combine the sauce ingredients. bring to a boil. reduce heat; simmer, uncovered, until thickened. add meatballs; cook and stir until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium bowl, combine rice, melted butter and soups. pour into an ungreased 9 x 13 baking dish. lay chicken pieces on top, skin side up. rub chicken with oil to keep from drying out. sprinkle with paprika. bake, uncovered, at 275f for 2 1\/4 hours.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spread thin coat of butter on bottom and sides of baking dish. evenly spread uncooked rice on top. combine cream soups and milk. arrange chicken on top of rice,pour soups over all. poke with a fork to make sure it gets divided equally within the dish. sprinkle onion soup mix over the top and cover with foil. bake at 1 3\/4 hours at 350.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 375 degrees. in a 2-quart casserole, combine the rice, onion, and oil. add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir. cover the casserole and bake 30 minutes. stir in the peas and add an additional 1\/4 cup broth, if needed, to keep the rice from sticking. bake until the chicken is cooked through, 15 to 20 minutes. remove the bay leaf and serve.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil. fry ginger and garlic for 2 mins. then fry the onion till golden brown. add tomatoes and fry till it becomes soft. now add chillies and fry well. add chicken pcs, salt, pepper, chilli powder and bay leaf. cook over low heat till chicken cooks and lastly add the vinegar and ketchup and keep on fire for 5 mins. keep a lot of cool drinks on the side and serve.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: (this is for 2 people... for more, just double the amount of all ingredients) pour uncooked rice in the bottom of a baking dish. lay chicken, skin side up, on top of rice. pour cream of mushroom soup and oj mixture over chicken and rice. sprinkle 1\/2 pkg. onion soup mix on top of chicken pieces. cover tightly with foil or lid and bake at 325 for about 1 and 1\/2 hours. if you double the ingredients, cook for 2 and 1\/2 hours**take the extra soup from the can and mix with a little more oj. microwave for 2 minutes and use as extra sauce for your rice when the dish is done! **.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350° f. grease 13 x 9-inch baking dish. combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. add soup, water, garlic powder and black pepper; mix well. add vegetables, chicken and rice. cover tightly with foil. bake for 35 minutes. remove cover and top with cheese. continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly. let stand 5 minutes before serving. enjoy!","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 275*f. (yes, 275*). pour butter into bottom of a lasagna dish(13x9 or larger), tilt to cover bottom evenly. combine the rices, sprinkle evenly over the butter. mix soups, milk and wine (or broth). pour 1\/3 of it over the rice. place chicken breasts on top of rice\/soup. pour remaining soup mixture evenly over chicken breasts. sprinkle with almonds and parmesan cheese. cover with foil. bake 2-1\/2 hours. (yes, that long). for once a month cooking - put into 2 - 8\" foil pans. cook 1 hour and freeze. thaw, cook covered in 350* oven 40 minutes, uncover and heat 15 minutes longer until hot and bubbly.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325. butter a 9x13 baking pan. mix soups together in bowl and reserve 1\/3 of soup. mix rice with soup and place in bottom of casserole dish. place chicken breasts on top of rice mixture, then put soup you reserved on top of chicken breasts. to give chicken a little more flavor i like to sprinkle tony chachere's seasoning on it. bake in oven until chicken is tender, about 1 hour.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. top with chicken. sprinkle chicken with additional pepper and salt. cover and bake at 375* for 45 min or until chicken is no longer pink and rice is done. uncover and sprinkle cheese over chicken.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mix dry soup, canned soups, rice, milk and water in a large casserole dish. place lid on casserole dish and cook covered for about 30 minutes. gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken. replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through. remove lid, sprinkle french-fried onions over top of chicken and rice. put dish back in oven and cook 3-5 minutes. stir rice before serving.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix cooked rice, soup, water, onion powder and pepper in a medium bowl. pour mixture into a greased 9x13 baking dish. top with chicken. sprinkle chicken with additional black pepper if deisred. cover and bake at 375f for 30-40 minutes or until chicken is no longer pink. uncover and sprinkle cheese over chicken - cook 5 minutes until cheese is melted.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. stir in vegetables (if frozen, thawed under running water). top with chicken. sprinkle chicken with additional pepper, if desired. cover bake at 375°f until chicken is cooked through and rice is tender \u2013 about 45 minutes. sprinkle cheese over chicken. remove chicken and stir rice before serving. tip: for a toasty cheese topping \u2013 after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400. season chicken if desired with salt and pepper. in 13x9-inch baking dish, thoroughly combine cheese sauce, broth, uncooked rice and tomato. arrange chicken on rice mixture. cover with aluminum foil and bake 35 minutes. remove foil and sprinkle chicken with cheese. bake an additional 10 minutes or until chicken is thoroughly cooked.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, water, rice, onion powder and black pepper in 2-qt. shallow baking dish. top with chicken. sprinkle chicken with additional pepper. cover. bake at 375°f for 45 minute or until chicken is no longer pink and rice is done. uncover sprinkle cheese over chicken. remove chicken and stir rice before serving.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375. mix soup, water, rice, onion powder, and pepper in 2-quart shallow baking dish. top with chicken. sprinkle contents of dish with additional pepper and cheddar cheese. cover and bake 45 minutes until chicken is no longer pink and rice is done. for a mexican spin--omit pepper and onion powder. add 1 teaspoons chili powder and substitute mexican cheese. for an italian spin--omit pepper and onion powder. add 1 teaspoons italian seasoning. substitute 1\/3 cup shredded parmesan.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut into cubes 4 chicken breasts and fry until there is no blood, golden brown. mean time in a crock pot, put in cream cheese, italian dressing, cream of mushroom, cream of chicken, mushrooms, and velveeta and let cook until melted together. once chicken is finished put into crock pot mixture for about 10 minutes. after the chicken is added start on rice. when crock pot mixture is done place it over cooked rice and enjoy!","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large frypan saute onion and garlic until translucent, add mushrooms and stir through. add chicken and brown (do not cook through). cook sliced green beans for about 4 mins on high in the microwave, remove and drain. in a large bowl combine all ingredients except the eggs and the parmesan cheese. pour into a greased oven dish and cover with foil. cook for 45 mins at 180 degrees celcius. (check the dish and stir after 30 mins and add more stock if you feel it is drying too quickly). remove the foil after 45 mins and cover the top of the dish with the shaved parmesan cheese and crack the eggs on top of the parmesan (one in each corner of the dish). bake in the oven until cheese is melted and the eggs are cooked.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in skillet saute onion and uncooked rice in oil until onions are translucent then pour into buttered 9 x 13 baker. lay chicken on top of rice mixture. dissolve bouillon cubes in water, stir in celery salt, salt, pepper, and pour over chicken. sprinkle with paprika cover with foil. bake 350 for 60 minutes then uncover and bake 15 minutes longer.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place frozen chicken breasts in pan. pour two cups of rice in around chicken. mix two packets taco seasoning with 2 1\/4 cups water pour around chicken. add sliced olives, onion and cilantro. bake covered at 350 degrees 50 to 60 minutes. uncover top with shredded. cheese. serve with guacamole and sour cream.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all three soups with dry rice in a 9x13 pan. (i use a glass pan it gives it a nice crust) slowly add milk to soup mixture. lay enough chicken pieces on top to cover evenly. sprinkle onion soup mix over chicken. cover and bake at 350 degrees for 1-1 1\/2 hours. if using bone in pieces, increase cooking time.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: this is so simple first of all pre heat the oven to 180*c then get a large oven proof dish with a lid put the chicken in and then slice all of the peppers, celery, corgettes and the onion pop those into the pot aswell. crush the garlic and add the salt and pepper and dried basil. pour the two cans of chopped tomatoes over the top and give it a good mix. finally, pop the fresh basil on the top , pop the lid on and cook for a good 2.5 hours. (i find this tastes even better when reheated as the flavours have really blended). serve with either rice or a baked potatoe enjoy!","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour, 1\/2 teaspoons of salt and pepper in a large resealable plastic bag. add chicken and shake until well coated. in a skillet, brown chicken in butter over med. heat. remove chicken and set aside. keep warm. in the pan drippings, saute onion, green pepper and garlic until tender. add pimientos and rice. reduce heat, cook for 2 minutes, stirring occasionally. stir in broth, paprika and cayenne and remaining salt. bring to a boil. pour into a greased 2 quart baking dish; top with chicken. cover and bake at 350 degrees for 1hour or until chicken juices run clear and rice is tender. enjoy!","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: season the chicken legs with adobo. heat the oil in a large heavy pan or pot (use one with a fitted lid for use later in the process). add the chicken and brown on all sides. remove chicken to a platter and set aside. stir in the garlic, onion, pepper and chorizo and cook for about 5 minutes or until onion and pepper are tender. add rice and cook for 1 minute while stirring. add water, sazon seasoning and bouillion and bring to a boil. add the chicken and cilatro stir and cover. reduce heat to low and simmer for 25 minutes (or until rice is tender). serve and enjoy! you can also garnish with fresh cilantro leaves.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. mix rice, soup, vegetables and 1 cup water together in a 2 qt baking dish. place chicken breasts on top of mixture and sprinkle with seasoning salt and paprika. cover with foil and bake for 45 minutes. comes out perfect every time!","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a baking dish or roaster place the rice. place the chicken on top of the rice. sprinkle seasoning over the chicken. mix all soups together in a bowl. carefully pour the soup mixture over the chicken and the rice. cover and bake in a 350 degree oven for about an hour for the tenders and about 2 hours for the breast halves.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil in a large saucepan over medium heat. pat the chicken dry with paper towels. season with 1\/2 t. salt and 1\/4 t. pepper and cook until golden brown, about 2 minutes per side. add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. add the garlic and cook, stirring, for 1 minute. add the wine, tomatoes and their liquid, rice, 1\/2 t. salt, and 1\/4 t. pepper and bring to a boil. reduce heat and simmer, covered, for 20 minutes. stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes. spoon the chicken and rice onto individual plates and sprinkle with the parsley. garnish with the olives.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. in a baking pan, stir butter and rice until rice is thoroughly coated. then stir in chicken broth, white wine and lemon juice. in a small bowl, combine garlic powder, basil, oregano, salt and pepper. with this mixture, evenly season both sides of chicken breasts. place chicken breasts atop rice mixture. tightly cover baking pan with aluminum foil. bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a big skillet or sauce pan add frozen sofrito, cilantro season chicken with adobo and 2 packets of sazon until well browned. add every thing else and cook for 1\/2 hour then add 1 can of beans and the other packet of sazon. cook for another half an hour, the last 5 min of cooking add spanish olives. serve with yellow rice.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, water, rice, onion powder and black pepper in 2 quart shallow baking dish. top with chicken. sprinkle chicken with additional pepper. cover and bake at 375* for 45 mins or until chicken is no longer pink and rice is done. top with cheese. optional: stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken. for a mexican twist: omit onion powder and pepper. add 1 teaspoons chili powder to soup mixture. substitute mexican cheese blend for the cheddar. for an italian twist: omit onion powder and pepper. add 1 teaspoons italian seasoning, crushed, to soup mixture. substitute 1\/3 cup shredded parmesan cheese for the cheddar cheese.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place rice in a greased shallow 2 quart baking dish. in a bowl, combine the milk, water,and salad dressing mix; set aside 1\/4 cup. pour remaining mixture over rice.top with chicken strips. drizzle with butter and reserved milk mixture. cover and bake at 350 for 35-40 minutes or until rice is tender and chicken juices run clear. sprinkle with paprika.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat together soups and heat. add 1\/2 cup milk. add 2 cups minute rice and garlic powder. spray 9 x 13 casserole dish with non-stick cooking spray. pour rice mixture into dish and lay chicken pieces over rice mixture. sprinkle with frenches fried onions or dry onion soup mix. note: if you leave the skin on the chicken and take it off after baking, the chicken is more moist. cover and bake at 275°f for 3 hours.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. top with chicken. sprinkle chicken with additional pepper. cover and bake @ 375f for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done. uncover. sprinkle cheese over chicken and bake and additional 10min. get your veggies: stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucepan, bring 5 cups of water to a boil. add rice and stir (just once). reduce heat, cover and simmer for 20 minutes. set aside. melt 1\/2 tbsp margarine in a medium skillet over medium heat; saute onion and celery until tender. preheat oven to 350 degrees f. combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. transfer the mixture into a 9\"x13\" baking dish. top with crushed cornflakes and 2 tbsp melted margarine. bake in preheated oven for 45 minutes, uncovered.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the thighs on a board, season well and put a piece of pimiento inside each one. place a slice of chorizo on the outside of the thighs and secure with two toothpicks. put to one side. heat the olive oil in a pan and fry the onion for 10min. add the garlic and cook for 1min. put the chicken thighs, chorizo-side down, in the pan and brown them all over, cooking for about 10-15min. add chopped tomatoes and sherry and bring to the boil. simmer for 5min or until juices run clear. add olives, warm through and serve.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1. preheat oven to 375*. 2. in the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1\/2 the jar of salsa and 1\/3 can each of the beans and corn. gently stir to combine. 3. lay the chicken pieces over the rice mixture. 4. in the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid and shake to combine. pour over top of the chicken pieces. 5. cover with foil and bake 35-40 minutes or until most of the liquid has been absorbed. 6. let stand 5 minutes uncovered before eating. serve with sour cream if desired. i used the extra corn and beans to make a black bean and corn salsa to serve as a side dish.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oven to 375°f. put all the ingredients in a large wide ovenproof dish. mix everything together with your hands and season with salt and pepper. bake for 45 mins, stirring the onid after 20 mins, until the chicken is golden and the onions tender. serve with rice.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 275 degrees. grease a 9x13 inch glass casserole dish. pour raw rice into the dish. mix soups, butter, and water together. pour 3\/4 soup mixture over the rice and mix together. remove skin and excess fat from chicken pieces and nestle into rice mixture, bone side up. pour remaining soup mixture over chicken. cover dish with tin foil and bake for 3 hours.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix first 4 ingredients and pour into greased 9x13 baking dish. arrange chicken pieces on top. season lightly with salt and pepper. spray chicken liberally with spray maragarine (optional). bake in 375 degree oven for 1 - 1 1\/4 hours, uncovered. serve with cranberry sauce and a green vegetable.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: coat bottom of very hot pan with vegetable cooking spray, add chicken, onion and garlic. stirfry rapidly till chicken is lightly browned and sealed on all sides. put cooked chicken, onion, and garlic in crockpot with all other ingredients (except sour cream and green onions). add enough water to come within 1\" of top. cook on low all day. whoever gets home from work first, stir it and check the water level. if you need to add more water, be sure and turn the pot to \"high\". and keep the lid on firmly! top with 2 tablespoons of fat-free sour cream (per serving) and some chopped green onion on the soup -- looks pretty. stir it in -- tastes heavenly!","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375. stir the picante sauce, water, corn and rice in a 2 quart shallow baking dish. top with the chicken. sprinkle the chicken with paprika. cover the baking dish. bake for 45 min or until the chicken is cooked through and the rice is tender. sprinkle with the cheese.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry chicken in oil over medium heat until they are all browned. remove chicken from the pan and keep warm. cook onion in chicken drippings, scraping all the bits to combine with the onion in order to make the dish more flavorful. cook until the onion begins to turn golder. add green pepper and garlic. cook for about 5 min stirring often. then add chicken, rice, chicken stock, bouillon, peas, mushrooms and saffron. cover and simmer for 15-18 minute cook only until the rice is done and then remove from heat. serve hot.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: toss chicken with 1 tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper. heat a large heavy-bottomed deep skillet over medium-high heat. add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside. add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes. add onions and peppers and cook unitl tender, about 4 minutes. stir in rice and tumeric to coat with oil. add broth, tomatoes and chicken; bring to a simmer over medium-high heat. reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes. stir in peas; cover, turn off heat, wait a few minutes. serve.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, milk, rice and chili powder in shallow 2 qt (2 l) baking dish. spread evenly with vegetables. top with chicken. sprinkle chicken with cheese and additional chili powder, if desired. cover. bake at 400°f (200°c) until chicken is cooked through and rice is tender - about 45 minutes. remove cover and broil until cheese is golden and bubbly - about 3 minutes. remove chicken and stir rice before serving.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. make sure the yogurt and cheese are stirred in throughout the entire bowl. season with salt and pepper if desired. transfer to an oven-safe dish and top with extra cheese if you would like. bake for 20-25 minutes, or until heated through. garnish with chopped cilantro. it can also easily be made ahead of time and reheated. keep covered and pull out about 20 minutes before you're ready to reheat it so it can come up to room temperature and cook evenly.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring to a boil 2 cups water and 1\/2 teaspoon salt. add rice and simmer until water is gone. spread rice over bottom of pan. place chicken over rice. heat together mushroom and celery soups with milk. pour soup mixture over chicken and rice. sprinkle onion soup mix over chicken. seal pan with foil. bake 1-1\/2 to 2 hours at 350 degrees.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add water and butter to pot, bring to a boil and reduce heat. cover and let chicken cook until it is tender enough to pull apart with fork. (approx. 30-45min). use water from chicken to cook rice with. cook rice to package instructions. pull apart chicken as rice is cooking. add chicken to rice when done. add salt and pepper to taste.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 300 -- put 1\/2 stick butter in 9x13 baking dish -- put dish in oven and allow butter to melt completely. remove dish. mix rice and soups in the dish -- add chicken -- spoon rice and soup mixture over chicken. cover with aluminum foil. bake for 2 hours at 300 degrees.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 300 degrees. cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. pour the rice on top. add the chicken over the rice and season to taste with the salt, pepper, paprika, and cajun seasoning. in a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well. pour over the chicken. cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. bake in the middle or upper part of your oven, at 300 degrees f for 2 hours - without peeking.","target":"mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish. top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. cover tightly with casserole lid or foil. bake at 375°f for 45 minutes or so. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook sesame seeds in large skillet or wok for 3 minutes over medium heat or until golden brown in color. remove from heat and set aside. in same skillet, heat oil over medium-high heat until hot. cook chicken approximately 6 minutes or until it is no longer pink, stirring occasionally. add coleslaw and stir fry sauce. stir. cook 2-3 minutes or until crisp tender. serve on lettuce leaves if desire and sprinkle with sesame seeds for garnish.","target":"heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. add garlic; fry until brown. add onions; stir fry 3 minutes. remove onions and set aside. heat remaining oil in pot. add chicken and curry powder. stir fry 3 minutes. add sugar, salt, soy sauce and water. mix in potatoes (or you can add it carrots too). bring mixture to a boil. reduce heat and cover. simmer 20 minutes. mix in onions. cover and simmer 10 minutes longer. stir cornstarch and water mixture into chicken. boil 1 minute or until thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine milk powder, paprika, poultry seasoning and pepper in a large resealable plastic bag. add chicken, one piece at a time, and shake to coat. place in an 8-inch square baking pan coated with cooking spray. bake, uncovered, at 350 degrees for 30 minutes or until juices run clear.","target":"melt the butter in a large pot over medium\/high heat. add onions and garlic and cook until tender. stir in the ground ginger. add the cumin, salt, curry powder, and pepper flakes. add the water and stir. add the chicken, and cook until done.(about 10 minutes). add the diced tomatoes and stir. lower the heat, cover and simmer for 1\/2 hour stirring occasionly. add the yogurt to make it creamy. add the cilantro. add the rice vermicelli and stir until cooked. (it only takes a couple of minutes). remove from heat and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"boil potatoes in medium-size saucepan until just tender. peel and slice. fry bacon until crisp. break into small pieces and mix with onion, celery and salt; set aside. stir melted butter and flour in a small saucepan until blended. add mustard and sugar. slowly stir in beer and tabasco sauce. bring to boil, stirring constantly. when it reaches a boil, remove from the heat and pour over potatoes. sprinkle with parsley, toss lightly and let stand one hour. add bacon mixture, toss gently and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"in a saucepan, cover potatoes with water and boil until tender; drain. cut into 1-1\/2\" chunks. spread evenly in a 13x9x2 baking pan. combine onion, parsley, soup, mayonnaise and yogurt; pour over potatoes. sprinkle bacon and paprika over top of potato mixture. cover with foil and bake at 350 degrees for 30 minutes. uncover and bake 30 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"bring a large wide pan of salted water to a boil, and add potatoes. boil until tender, about 20 minutes. drain potatoes, cut in two, and place in a large bowl. add scallions, and toss gently to mix. return dry potato pan to medium heat, and add oil and bacon. cook bacon until very crisp, and transfer to paper towels. add mustard seeds to bacon fat in pan. after a few moments, they will begin to pop. immediately turn off heat, and add vinegar, garkic, and potato mixture. toss together, then transfer back into bowl. cover salad with plastic wrap, and allow to rest at room temperature for about an hour. to serve, transfer to a serving bowl, and crumble crispy bacon on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"peel and quater potatoes ( if you are using new poataoes you can leave the skin on). boil potatoes in 1 litre of water with a pinch of salt until just cooked ( do not overcook). to make the dressing combine the mayo , ham which has been sliced and cubed and dried mint leaves together in a bowl when the potatoes are cooked drain well and leave to cool. then mix the dressing and cooked potatoes together and chill for about an hour before serving ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"preheat oven to 400°f. pierce potatoes with a fork; bake at 400°f for 1 hour or until tender. cool. peel potatoes; coarsely mash. discard skins. lightly spoon flour into a dry measuring cup; level with a knife. place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. cook over medium heat until thick and bubbly (about 8 minutes). add mashed potatoes, 3\/4 cup cheese, salt, and pepper, stirring until cheese melts. remove from heat. stir in sour cream and 1\/2 cup onions. cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1\/2 cups soup into each of 8 bowls. sprinkle each servings with 1 1\/2 teaspoons cheese, 1 1\/2 teaspoons onions, and about 1 tablespoon bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"preheat oven to 400 degrees. wash and dice potatoes into 1 ½-inch cubes. place in large bowl. drizzle with olive oil and season with salt and pepper. toss in garlic and mix well. place potatoes in baking dish and bake for 18-25 minutes, or until fork tender. let potatoes cool 8-10 minutes. in a large bowl, mix mustard, vinegar and green onions. stir in potatoes and coat evenly. sprinkle bacon on top to garnish. serve chilled or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, toss the potatoes with oil and dressing mixes. place in two greased 13x9 inch baking pans. bake, uncovered, at 400 degrees for 45 minutes or until tender. cool. transfer to a large bowl; add peppers, onions, tomatoes, eggs, and bacon. toss gently. combine remaining ingredients in a small bowl; mix well. pour over salad and stir gently. cover and refrigerate for at least 1 hour.","target":"wash and pierce potatoes with a fork. bake at 400 deg. for 1 hour or until done. in a large saucepan, melt the butter, cook onion and add flour, salt and pepper. cook over medium heat until bubbly. stir in milk and broth. cook mixture until thickened. cut potatoes in half lengthwise, score and scoop out the the shell with a spoon. stir half of the potato pulp into soup and mix. add remaining pulp, sour cream. season to taste. ladle into bowls and serve, topped with shredded cheddar cheese, bacon and sliced green onions. cook time does not include the time to bake the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken breast halves in half. heat oil and margarine in a skillet until hot. combine the flour and pepper and coat the chicken. cook chicken until brown, about 4 minutes on each side. arrange in ungreased baking dish. top with ham slices and sprinkle with mushrooms and cheese pour reserved mushroom liquid into skillet. cook over medium heat, about 30 seconds, stirring occasionally. stir in wine and cook 30 seconds more. pour over cheese. cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.","target":"wash and trim chicken breasts. heat oil and butter in frying pan. brown chicken on both sides. remove from pan. add thyme, salt, pepper and onion to pan and cook about 2 minutes. add broth and mix well. return chicken to pan and cook covered for 15 minutes or until done. remove chicken to serving plate, keep warm. add the minced garlic and reduce the sauce by one half. add red pepper flakes and pour over chicken or pour into smaller dipping bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grate potatoes, then put in clean tea towel and squeeze to remove as much moisture as possible. mix potato in bowl with chilli, lemongrass, coriander, spring onions, egg and flour. heat 1. 5cm (1\/2 inch) oil in a frying pan. use two heaped tablespoons of mixture for each cake and cook in batches for 3- 4 minutes on each side, or until crisp and cooked through. drain on paper towels and keep warm whilst cooking remainder of cakes. serve hot, with sweet chilli sauce.","target":"beat eggs. stir in potatoes, turkey, onions, flour and salt. mix well. heat about 1\/4 inch of oil in a large skillet. measure mixture by 1\/3 cupfuls and put in hot oil. flatten a bit (carefully!). fry approximately 5 minutes on each side until potatoes are tender and cakes are golden brown on both sides."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grate potatoes, then put in clean tea towel and squeeze to remove as much moisture as possible. mix potato in bowl with chilli, lemongrass, coriander, spring onions, egg and flour. heat 1. 5cm (1\/2 inch) oil in a frying pan. use two heaped tablespoons of mixture for each cake and cook in batches for 3- 4 minutes on each side, or until crisp and cooked through. drain on paper towels and keep warm whilst cooking remainder of cakes. serve hot, with sweet chilli sauce.","target":"place potatoes in a saucepan; cover with water. bring to a boil; reduce heat and simmer for 15 minutes or until tender. drain and cool. shred potatoes into a large bowl. cook bacon in a large skillet over medium heat until crisp. then remove and crumble. add to the bacon drippings corn, onions, bell pepper, and chopped thyme; cook 4 minutes or until onion is tender. combine potatoes, bacon, and corn mixture, green onions, peanuts, salt and egg; stil with a fork until blended. coat nonstick skillet with a thin layer of olive oil. spoon about 1\/3 cupt potatoe mixture onto the hot skillet and flatten. cook 5 minutes on each side or until golden brown. garnish with thyme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in dutch oven, brown chicken on all sides. mix soy sauce and next 6 ingredients, pour over chicken. cover, simmer 45 to 50 minutes. remove chicken to platter, draining juices back into pan. skim fat from sauce. mix cornstarch and water, stir into sauce. stir, constant, until thick. serve with chicken.","target":"heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. add garlic; fry until brown. add onions; stir fry 3 minutes. remove onions and set aside. heat remaining oil in pot. add chicken and curry powder. stir fry 3 minutes. add sugar, salt, soy sauce and water. mix in potatoes (or you can add it carrots too). bring mixture to a boil. reduce heat and cover. simmer 20 minutes. mix in onions. cover and simmer 10 minutes longer. stir cornstarch and water mixture into chicken. boil 1 minute or until thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in dutch oven, brown chicken on all sides. mix soy sauce and next 6 ingredients, pour over chicken. cover, simmer 45 to 50 minutes. remove chicken to platter, draining juices back into pan. skim fat from sauce. mix cornstarch and water, stir into sauce. stir, constant, until thick. serve with chicken.","target":"for dressing, combine peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and red pepper flakes in small jar with tight-fitting lid; shake well. place chicken in large bowl. pour dressing over chicken; toss to coat. **salad may be made ahead to this point; cover and refrigerate chicken mixture until ready to serve.**. add cabbage, shredded carrots and sliced onions to bowl; toss well to coat. serve over chow mein noodles, if desired. sprinkle cashews, if desired, over salad. garnish with carrot curls and onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil beets in enough fresh water to cover, until tender. allow beets to cool enough to handle, then remove skins (they should slip right off). if beets are small, leave whole, otherwise quarter or half as desired. place beets in clean pint jars. boil brine ingredients and pour over beets in pint jars to within 1\/2 inch of rim. wipe rims to remove any spills. add lids and rings. process 10 minutes in a hot water canner. if any jars do not seal when checked after 24 hours, put in refrigerator and use. you may also re-process these.","target":"wash beets, put in pot of water to cover and boil for about 20 minutes. drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets. bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, remove cinnamon sticks. pack in hot sterile jars, seal and process in a hot water bath for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook beets and peel. chop in bite size pieces. put cinnamon, allspice and cut up lemon in a cheesecloth and tie it. put in brine and boil for 15 minutes. put beets in hot sterilized jars and fill each jar with brine to 1\/2 to the top. wipe the neck of each jars and put a hot lid on each. water bath for 15 minutes. one batch of brine makes about 10 pints.","target":"wash beets, put in pot of water to cover and boil for about 20 minutes. drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets. bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, remove cinnamon sticks. pack in hot sterile jars, seal and process in a hot water bath for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: have pasta ready. in lg skillet, heat butter; add shrimp and garlic. saute 4 minutes, remove shrimp from skillet. add half and half. bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently. add shrimp, basil, cheese, pepper and pepper flakes. pour sauce into a bowl; add pasta and toss well.","target":"mix cornstarch with broth in a small bowl, stir until combined, and set aside. heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. saute onion and garlic until onion is translucent and begins to brown. do not let garlic brown. add shrimp, parsley, lemon juice, and cayenne pepper. stir and toss until shrimp is cooked through and turns pink, about 5 minutes. stir broth mixture again, and add to pan. stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. add cooked fettuccine, balsamic vinegar and parmesan cheese. toss to combine, and serve immediately with additional parmesan cheese on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired.","target":"in saucepan mix pudding and jello mixes together with water. stir and cook over medium heat until mixture comes to a full bubbling boil. remove from heat and cool in refrigerator until slightly thickened. arrange berries in pie shell. pour cooled mixture over berries. chill until set. serve with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1\/4 teaspoon ground white pepper. stir well. cook on med-low til sauce is heated through. gently stir in 10 oz of cooked, drained fettuccine pasta. (add a little more milk if it seems too dry.) remove pot from heat and add the remaining 6 tablespoons grated nonfat parmesan and toss. garnish with scallions and parsley. serve immediately.","target":"in a small sauce pan, heat olive oil on medium heat. add garlic, stirring constantly for a few seconds, until it starts to brown. garlic will burn quickly, so be careful. add parsley and give a quick stir. add butter and melt completely. shake evaporated milk thoroughly, then stir into the butter mixture. add parmesan cheese and stir until completely integrated. add salt and pepper, adjusting to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook the bacon in saucepan until tender. add onion and green pepper; continue to saute until onion is tender. add corn, potato soup and 2 empty soup cans of milk to the bacon mixture. simmer 10 minutes or until smooth. add the herbs just before spooning into bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"fry bacon in pan, crumble and set aside. add onions and celery to bacon grease, sauté\u0092 until lightly browned. transfer onion\/celery mixture to a large soup pan. add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos. cook for 30 \u0096 45 minutes or until potatoes are tender. mix together flour and a little water to form a paste. add flour paste to soup add milk. you may want to add more flour paste, depending on how thick you like your chowder. simmer for 30 minutes or until you are ready to eat. add salt and pepper to taste. prior to serving i like to add shredded cheese and sprinkle bacon on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in a heavy saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes. pour off all but 1 tablespoon of the drippings. drain the bacon on paper towels and cut into 1\/2 inch pieces. add the onion to the drippings; cook for 2 minutes or until softened but not browned. stir chicken stock and potatoes into the saucepan; cook for 5 minutes or until the potatoes are tender. blend in the milk and salt and pepper to taste. add the corn and salmon. heat through and serve, sprinkled with the bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"on medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes). add water, potato, corn and seasonings. cover and simmer for 30 minutes. or until potatoes are barely tender. whisk flour into 1 cup of half-n-half and stir into soup. let thicken. add remaining half-n-half. reduce heat to low. stir in cheese, parsley, and crumbled bacon until cheese is melted. simmer for about 15 minutes. ,stirring on occasion until the soup has thickened to a creamy consistency. add additional salt and pepper to taste as needed. simmer additional 5 to 10 minute. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"melt the butter in the bottom of at least a 12 quart stock pot. add onion and cook until translucent. add flour to make a roux and cook for 3 minutes. add chicken stock, mix until smooth. add cheez whiz, stir until smooth. add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni. be sure to stir so that the noodles don't stick to the bottom and burn. when noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook the bacon until crisp. drain. reserve a few tbs. of bacon drippings. cook potato and onion in drippings until onion is slightly brown. add water and cover. simmer until the potato is tender. stir in the corn, soup, mushroom, milk and salt. heat to boiling. lower the temperature and add the chiles. simmer for a few minutes. serve with bacon crumbles on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"peel and dice potatoes into small pieces (should equal 1 c); cook until just tender; set aside. fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces. discard all but 3 tbsp bacon fat; saute onion and celery in bacon fat until soft. sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally. stir in corn, potatoes, bacon, and seasonings; serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"melt butter in a large saucepan. saute ham, onion, celery and green pepper until onions are transparent. add chicken broth, potatoes, corns and pimentos. simmer 5 minutes. stir in cheese until melted and add cream; salt and pepper to taste. ladle into bowls. to reheat, warm thoroughly; do not boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"place bacon in a skillet and cook all the way through. add onions when bacon is almost done, so that you can cook until onions are translucent. drain bacon\/onions completely and set aside, discarding oil. boil potatoes until almost fork tender, and discard water. mix all canned ingredients, bacon\/onions, pepper to taste and potatoes in a large pot. heat until potatoes are fork tender to your liking. serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook potatoes, celery and onion until potatoes are tender, covering with water. pour off some of the water if you feel necessary. add remaining ingredients. simmer on med-low (depending on your stove) until the velveeta is melted. season with morton\u2019s nature seasoning blend and 4 dashes of tabasco sauce (optional). also i use a palm full of mrs. dash original. can be made in crock-pot but leave out velveeta and milk until about 30-40 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"brown first 4 ingredients in a large soup pot, stirring until sausage crumbles. add flour, and cook, stirring constantly, about 1 minute. gradually add milk and next 6 ingredients; cook chowder over medium heat, stirring occasionally, 10 to 20 minutes or until thoroughly heated and thickened. garnish, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. boil until pototoes are fork tender. while potatoes are cooking, brown sausage and onions. when all of the pink is out of the sausage add cream cheese cubes and heat until cheese is completely melted. heat this mixture slowly and stir often so the cheese doesn't scorch. when potatoes are done, add sausage mixture to potatoes and broth and mix well. add corn and milk. stir. add seasoned salt and pepper to taste. heat just until it just starts to boil. turn heat down to a slow simmer for 15 minutes. tip: this soup tends to thicken so more milk can be added, or whole kernel corn can be added without draining it.recipe can be cut down but it does not freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook bacon in oil until crisp; drain on paper towels, crumble and set aside. add onions to drippings, and saute till golden. add potatoes and water to cover. bring to a boil, lower heat and simmer about ten minutes or until potatoes are tender. add corn, milk, salt and pepper. stir in about one-third of the turkey bacon; heat through, stirring occasionally. serve with additional crumbled bacon and freshly grated pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in a pot, cook the onion in the olive oil until soft but not browned. add the corn, potatoes, sherry, parsley, thyme, garlic powder, pepper, and salt. mix to combine and cook over medium heat for approximately 20 minutes (or until the potatoes are almost tender). stir as needed. add the cream, crab, and roasted red pepper and heat 10 minutes over medium heat, stirring as needed--do not allow the soup to boil. serve when the potatoes are done!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"melt butter in 6 quart pot. add onion,whole corn and half the crabmeat. cook till onions are clear. add clam broth,liquid from corn and creamed corn. bring to boil and add evap. milk and 1\/2 and 1\/2. simmer (do not boil). add potatoes. add remainder of crabmeat the next day. cool in refrigerator and reheat the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"melt the butter over medium-high heat in a large sauce pan. add the onions and peppers and cook just to translucent. add the flour and stir and cook in the butter until it is a smooth paste. continue to cook, stirring constantly until it is a golden color. add the chicken broth gradually, stirring constantly until it is a smooth gravy. turn the heat down to medium-low. stir in both kinds of corn and the potatoes. stir in the chicken gravy. season with cayenne, salt and pepper to taste. cook and stir over low heat to allow flavors to blend, about 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cut up potatoes, boil for 15 minutes. drain. while potatoes are boiling, fry bacon until crisp, let cool, then crumble. chop the onion up then saute in the bacon grease and mix in flour and cook while stiffing a lot. dump potatoes, bacon, and onion mixture in huge pot. add corns and evaporated milk. add 2% milk until you get it to the level of soup you want. add salt and pepper. cook. add butter and cheese, stirring a lot so it doesn't scorch. serve with corn bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in a dutch oven or other large, pan cook sausage with onion, crumbling sausage into small pieces. drain grease off. add potatoes, water and spices. bring mixture to a boil and simmer for 15 minutes. add both cans of corn and evaporated milk. simmer but do not boil. i have used substituted 2 cups of frozen corn for the whole kernel corn."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in large soup pot, cook bacon until it just begins to brown; add onion and cook until onion is limp and transparent. add potatoes and 2 cups water. cook about 20 minutes or until potatoes are done. add corn with liquid. remove from heat. mix flour in 1\/2 cup water to make a paste; slowly stir into the chowder. stir in the evaporated milk. return to heat and boil for one minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in a large saucepan, saute the onions, celery, red and green peppers in 4 tbsp of unsalted butter, stirring constantly, until onion is translucent, or about 5 minutes. add the diced potatoes and broth, bring to a boil. then turn down the heat, cover pan, and simmer for 10 minutes or until potatoes are just tender. cream flour and melted butter together and set aside. add corn, cream, and seasonings; mix well and then heat until small bubbles appear around the edges (scalding point). add flour and butter mixture to the pan, bit by bit, stirring well after each addition. simmer until thickened. serve immediately with a sprinkle of parsley or freshly ground nutmeg. can also be made ahead of time and kept warm in a crock pot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook bacon and break into small pieces. set aside. in a heavy saucepan over low heat, saute onion, celery and carrots in 1 t. of oil (or in 1 t. bacon drippings) until they begin to soften. (approx 5 minutes). add potatoes, salt and water. (you may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). cover and cook gently until potatoes are tender. (approx. 15-20 minutes). add corn, cream-style corn, milk, butter, and cracker crumbs. heat to serving temperature without boiling. stir in bacon pieces. just before serving, add parsley and a generous grind of white pepper (to taste)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in large saucepan, cook bacon until crisp. remove cooked bacon, drain on paper towels, and crumble. cook onion in bacon drippings until crisp tender. add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. add bacon and serve. to freeze, cool soup quickly in refrigerator, then pour into plastic freezer container. attach a small freezer bag with the cooked bacon. then freeze solid. when ready to eat, place soup in saucepan with 1\/4 cup water. stir and heat until bubbly. warm bacon in the microwave until crisp, then sprinkle over soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"in a large saucepan over medium heat, melt butter. add onion, celery and carrots, stirring to coat. sauté vegetables for 5-10 minutes or until onions become transparent. add chicken broth and diced potato. season to taste with salt and pepper. cover and simmer over low heat 10-15 minutes. or until potatoes are tender. stir in cream-style and frozen corn, simmering over low heat for an additional 5 minutes. add the milk and cream, stirring to combine. stir occasionally until chowder is hot through. do not boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook 2 rashers of bacon until crispy; set aside on paper towels to drain. (reserve the 2 uncooked rashers for step 3.). crush the ramen in the package until reduced to small pieces. carefully open the package; remove and reserve the seasoning packet. pour noodles into a saucepan, along with corn, water, milk, cooked and uncooked bacon. add half the seasoning packet, bring to a simmer and cook until noodles are tender. add butter. stir well and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"cook bacon in a stock pot until crisp. take bacon out and drain. reserve 1 tablespoon of the drippings in the stock pot. add the onions to the drippings. cook until translucent - about 5 minutes. add frozen corn, carrots, parsnips, cauliflower, and broccoli. cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. bring to boil and reduce to a simmer for 15 minutes. in a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. add garlic. when garlic is fragrant, add creamed corn. cook while stirring for another minute. add the creamed corn mixture and bacon to the stock pot. cook for 5 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine in dutch oven being careful not to burn. sauté onion and celery until softened. blend 1\/2 cup milk and 1\/4 cup flour; set aside. add remaining ingredients into pan and simmer about 15 minutes. add flour and milk mixture to chowder slowly and simmer to desired thickness. additional milk may be added if too thick. *if using frozen corn, let thaw and drain before adding.","target":"peel and cube potato; set aside. cut up bacon into small pieces. in large saucepan on low heat, fry the bacon until crisp. add in onion and garlic, sauté until onion is transparent. put in crockpot. stir in cream corn, chicken broth, potato, and spices. low 4-6 hours. mix flour\/butter into blond roux, add just enough butter to make flour wet. mix into chowder, let thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small pan, bring the rhubarb, sugar, and water to a boil. lower heat and stir occasionally until the sugar has dissolved and the mixture has reduced into a light syrup, about 10 minutes. strain through a mesh strainer and press the rhubarb bits with the back of the spoon to release all of the juices into a bowl. add about a tablespoon of the syrup to the bottom of each cup and top with club soda. serve immediately.","target":"in a saucepan, combine rhubarb, water, and sugar; bring to a boil. reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. cool for about 30 minutes. in a blender, puree mixture, half at a time. stir in apple juice and lemonade concentrate. pour into a freezer container; cover and freeze until firm. let stand at room temperature for 45 minutes before serving. for individual servings, scoop 1\/3 cup into a glass and fill with soda. to serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. dust chicken with flour. place crushed chips in a plastic bag. whisk eggs and milk together. dunk each piece of chicken into egg mixture, then into bag of potato chips. you can put a few pieces of chicken in the bag at one time. shake chicken in bag to coat then place on ungreased cookie sheet and bake for 10 minutes. turn and cook for another 5 minutes.","target":"preheat oven to 425. coat large baking sheets with cooking spray. cut chicken into 1 inch pieces. combine flour, chili powder and salt in a plastic bag. add chicken, a few pieces at a time, shaking to coat. combine egg and milk in a shallow dish. place bread crumbs in another dish. using tongs, dip chicken into egg mixture, then bread crumbs, turning to coat. place nuggets in a single layer on baking sheets, ensuring at least 1 inch of space between them. bake 6 minutes. turn nuggets over. bake 6 more minutes. nuggets are done when their internal temperature reaches 165 degrees f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: de-thaw spinach in microwave and drain spinach. put tofu (without water) in bowl. add spinach, pepper, yeast flakes, oregano, garlic, and 1 tbs oil. mix until smooth. in cooked manicotti shells, put mixture inside (can use a plastic bag with tip cut to make it easier!). put half the sauce into a pan, then lay down manicotti, then top with remaining sauce. cover and bake for 20-25 minutes. remove cover and bake another 10-15 minutes.","target":"mix the refried beans with the chili and oregano. stuff manicotti shells with beans. place shells in a greased 13x9x2 casserole dish. combine water and salsa. pour water and salsa over shells; place in refrigerator overnight. remove from refrigerator 30 minutes before baking. bake at 350 degrees for one hour. uncover, top with sour cream, cheese, onions and olives. bake for five to ten minutes longer or until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucepan combine 7-up, lime jello, crushed pineapple, juice and all, cream cheese cut up into small size pieces. heat on medium heat and stir until warm and cheese is melting into cottage cheese size pieces. stir in cool whip, marshmallows, and chopped pecans. stir until marshmallows and cool whip are melted. pour into 9x9 glass bowl. refrigerate 24 hours.","target":"dissolve jello in boiling water. add 7-up and cool until partially set. add crushed pineapple, saving juice for topping. add miniature marshmallows and cottage cheese. place mixture in a 13x9 in. pan and refrigerate. for topping: mix sugar and corn starch. add pineapple juice and beaten egg. mix well and cook until thickened. cool. mix cool whip into cooled topping mixture, add nuts and mix well. spread over top of jello mixture. refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scald milk with margarine. remove from heat, add bread veggies, salt, eggs and 3\/4 cup cheese. mix together and pour into a 4 quart greased casserole, top with remaining 1\/2 cup of cheese. bake at 325 for 40 min. want some extra flavour use half evaporated milk.","target":"spray a rectangular 9x13 pan with cooking spray. arrange all potato slices on the bottom. sprinkle with 1\/3 of salt, pepper, crumbs and a drizzle of oil. layer the red pepper, onion and zucchini strips next. repeat 1\/3 of s and p, crumbs, oil. top with tomato slices and the remaining oil,s and p, crumbs. sprinkle on the cheese. bake uncovered in a 350f oven for 1 hour. let stand 10 minutes before slicing. yummy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes 15 minutes or until done. mash potatoes with margarine. using mixer,add milk a little at a time, alternately with cream cheese cubes and onion. season w\/salt and pepper to taste. pour into 2 quart casserole dish. bake@325 for 30 minutes.","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scrub potatoes thoroughly with a vegetable brush. cut potatoes in half lengthwise. in an 11\" x 7\" x 1 1\/2\" or 9\" x 9\" x 2\" baking pan, combine melted butter, garlic or seasoned salt, and pepper. place potatoes, cut side down, in butter mixture. bake in a 450°f oven for 25 to 30 minutes or until tender and cut sides of potatoes are browned and crispy. lift out with a spatula. if desired, serve with sour cream and\/or chives. enjoy!","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scrub potatoes. cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through. put potatoes in a baking dish; fan slightly. drizzle with butter. sprinkle with salt and herbs. bake potatoes in 425°f (220°c) oven for 50 minutes. remove from oven. sprinkle with cheeses. bake 10-15 minutes longer or until lightly browned and cheeses are melted.","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes: prick with fork before baking. bake in 375 degree oven for 45 minutes to 1 hour or in microwave oven (i use the microwave, it's easier) for 8 minutes on each side. carefully scoop out insides of potatoes into large mixing bowl. potatoes are very hot, use hot pad to hold them. add the rest of the ingredients, and 4 tablespoons of the melted butter. beat with electric mixer until smooth. spoon potatoes into shells. drizzle with the remaining 2 tablespoons of melted butter. sprinkle with paprika. bake in a 350 degree oven for 20 minutes. enjoy!","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice potatoes in half lengthwise and pierce the meat using a fork or knife. preheat oven to 350 degrees. while preheating oven add 3-4 tablespoons butter or margarine to a baking sheet or baking dish and melt in oven (for 4 potato halves, you should have a liberal amount of butter or margarine coating the bottom). when butter is melted remove pan and add a liberal amount of garlic salt. add parsley, and place potatoes face down in butter. bake until potatoes are tender and meat of potato is browned (approximately 35-40 minutes for medium sized russet potatoes). can be done in microwave (approximately 15 minutes but check frequently).","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 375 degrees pour olive oil into a plastic bag. measure the garlic salt and pepper onto a plate, and stir around a little coat each potato with olive oil by placing in the bag and moving it around. remove from bag, and dip into the seasoning. rub seasoning into the potato to coat. place potatoes directly on the oven rack. bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. microwave bake the potatoes. (time will vary according to your microwave) remove from microwave and cut potatoes into bite-sized pieces. place into an 8 x 12 baking dish that has been sprayed with non-stick spray. salt and pepper potatoes. cut butter into small pieces and distribute evenly over the top of the potatoes. sprinkle the cheddar cheese over the top of the potatoes. pour cream over all. bake uncovered in oven for 25-30 minutes or until cheese is well-melted and even a little crunchy.","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lay potato halves on firm surface and pierce inside several times with a fork. spread 1 piece of butter on each potato half. sprinkle lightly with garlic salt, seasoning salt, and black pepper on both potatoe halves. put 1 slice of onion on potatoes and join halves. wrap with aluminum foil. grill over medium heat for 1 hour, turning 1\/4 turn every 15 minutes. remove from grill and let rest for at least 20 minutes.","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: parboil potatoes in a large pot over medium-high heat (just until a knife goes in the potato). preheat oven to 375 degrees. chop potatoes into 1-2 inch cubes. put 2 tbsp butter in a 9 x 13 inch pan; place in the oven until the butter is melted. add the potatoes and sprinkle with salt, pepper and paprika. dot well with remaining butter and cover with foil. bake for 30 minutes. take off foil and bake an additional 30 minutes, adding more butter if needed.","target":"wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook cranberries in water on high, covered, until done. liquefy with blender stick. add sugar, lemon juice and orange concentrate. cool. freeze in ice cream freezer. if no ice cream freezer, freeze until frozen around the edges. beat at high 2 minutes and return to freezer.","target":"cut the oranges in half. scoop out the pulp, being careful not to pierce the rind. combine pulp in a blender or food processor with the water, sugar, and orange zest, and puree until the sugar is dissolved. strain through a fine mesh and discard the pulp after pressing all the liquid out of it. refrigerate 2 hours. freeze in an ice-cream maker until partially frozen. add the egg white and continue to freeze until firm. when the sorbetto is firm, divide between the 4 orange shells and freeze until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened. add the beef and cook over moderate-high heat, stirring, until well-browned. add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour. add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.","target":"mix the soy sauce, garlic, ginger, and 2 t oil. add beef; toss to coat. chill for 15 minutes. in wok (or lg skillet) heat remaining oil. stir-fry beef over med heat for 2 minutes. remove beef and set aside. stir-fry onion for 1 minute. add peppers and celery; stir-fry 2 minutes. return beef to wok. mix water, cornstarch and curry until smooth. add to wok, bring to a boil stirring constantly. boil for 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: season beef with salt, pepper, curry and ginger. heat the oil in a skillet over medium heat, and brown the beef on all sides. add the garlic and onions in the skillet until tender. mix in the juice from the tomatoes, beef broth, and water. chop tomatoes and add. bring to boil, reduce heat, cover and simmer over very low heat for 1 hour or until meat is very tender. serve over rice.","target":"mix the soy sauce, garlic, ginger, and 2 t oil. add beef; toss to coat. chill for 15 minutes. in wok (or lg skillet) heat remaining oil. stir-fry beef over med heat for 2 minutes. remove beef and set aside. stir-fry onion for 1 minute. add peppers and celery; stir-fry 2 minutes. return beef to wok. mix water, cornstarch and curry until smooth. add to wok, bring to a boil stirring constantly. boil for 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the olive oil in a pan, add the steak, onions, tomatoes, curry powder, bay leaf and garlic, salt and pepper to taste. add about 1\/2 cup of white wine. stir and simmer for about 20-30 minutes or until meat is cooked. remember to keep adding a bit of water so it won't dry out completely. when meat is done, add the can of coconut milk and continue cooking for about 5 minutes or until heated through. serve over white rice. enjoy!","target":"mix the soy sauce, garlic, ginger, and 2 t oil. add beef; toss to coat. chill for 15 minutes. in wok (or lg skillet) heat remaining oil. stir-fry beef over med heat for 2 minutes. remove beef and set aside. stir-fry onion for 1 minute. add peppers and celery; stir-fry 2 minutes. return beef to wok. mix water, cornstarch and curry until smooth. add to wok, bring to a boil stirring constantly. boil for 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"peel and boil potatoes. saute onion in the butter slowly, until onions are soft and yellow. add drained mushrooms to onions and cook two more minutes. remove mushroom and onions from skillet with slotted spoon. mash potatoes with milk, reserved mushroom liquid, and salt and pepper to taste. beat butter remaining in skillet into the potatoes. in 9x13 casserole, spread thin layer (1\/3) of the potatoes. next, spread 1\/2 of the mushroom mixture. then, 1\/2 of the sour cream. repeat layers, ending with remaining 1\/3 of potatoes. brush the top with a little melted butter, and sprinkle with paprika. bake at 350 for 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"set oven to 325°f. grease a 2-quart casserole dish. in a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside. boil potatoes; drain. mash potatoes until smooth. add sour cream mixture, mix until smooth. spoon into baking dish. dot with butter and sprinkle with paprika. (at this point, potatoes can be stored in the fridge and baked later). bake, covered for 25 minutes, (45 minutes if stored in the fridge). uncover, after 25 minutes, and continue baking for 10 minutes more. if desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 400 degrees fahrenheit. combine potatoes, onion, garlic and tomatoes. beat the tomato paste, olive oil, water, oregano, and salt and pepper together. pour over vegetables and toss well to coat. spread in a large, greased, shallow baking dish (like a large lasagna pan). the secret is to not have the vegetables too deep in the pan. cover with aluminum foil and bake 30 minutes. uncover and bake 45 more minutes, or until potatoes are tender. sprinkle cheese over top the last 20 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 400. coat an 8\" square baking dish with nonstick cooking spray. in a large bowl combine drained sweet potatoes, crushed pineapple with juice, cinnamon, salt; mix well and spoon into baking dish. bake for 30 minutes. remove from oven and sprinkle brown sugar. place back in the oven for 5 minutes or until sugar is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 350 degrees. spray 1 1\/2 quart casserole dish with non-stick spray or lightly butter. arrange half of potatoes, green pepper and onion, and ham in dish. sprinkle with freshly ground black pepper. repeat with remaining half potatoes, peppers, onions and ham. mix soup and milk in seperate container until fairly smooth. pour over casserole. gently move ingredients around so mixture can seep inches. cover and cook for one hour. heat the 1 tablespoons butter in saucepan or microwave until just melted. add bread crumbs and toss to coat. remove lid from casserole and sprinkle with crumbs. continue to cook uncovered for 15 minutes. remove from oven and allow to stand for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"brown ground beef and drain. in a 9x13 pan,add the butter, then the meat. top with half the onion. in a bowl add soup,cheese, and milk;cook in the microwave until cheese is melted. pour 1\/4 of mixture over meat and onions. top with potatoes and rest of onions. pour remaining soup over all. bake covered with foil at 350 for 2-2 1\/2hrs; uncover for the last 30 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"cook potatoes until tender and mash them. cook broccoli until tender. dot casserole dish with butter or mushroom. add broccoli. top the broccoli with the mushroom soup and grated cheese. add the mashed potatoes on top. sprinkle with salt, pepper, paprika, and garlic powder. bake in a 350° f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"cook the potatoes in boiling salted water until tender, about 15 minutes. preheat oven to 450°f. heat 1 tablespoon of olive oil over medium heat in a skillet. sauté the onions, celery until soft. set aside. when the potatoes are done, drain them well and return to the cooking pot. add the butter and the milk. mash together well. add the sautéed vegetables. spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. spoon mashed potatoes into the dish and sprinkle with paprika. bake for 20 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"heat oil in a skillet and sauté mushrooms until tender-set aside. in a small bowl combine flour, salt and pepper. cover the bottom of greased 1 1\/2 qt baking dish with a layer of potatoes. sprinkle with flour mixture. add a layer of mushrooms. sprinkle with a layer of parmesan cheese. dot with butter. repeat layers until all ingredients are used. pour milk over all. cover and bake in a 375º oven for 45 minutes. remove cover and bake until potatoes are tender and browned, about 30 minutes. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 350°. in a 2 1\/2 quart casserole lightly coated with cooking spray, add in layers half of the potatoes, half the onions, and half of the tomato slices. season with oregano, basil, salt, and pepper. sprinkle half of each of the cheeses on top. repeat layers. dot with butter. cover and bake 30 minutes. uncover and bake about 30 minutes or until potatoes are tender and top is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 350 degrees. place potatoes in a medium sauce pan and add enough water to cover. cook over medium-high heat until tender (about 15 minutes). drain potatoes, return to saucepan and mash in pan. add sour cream and cream cheese to saucepan. whip potatoes with a wire whisk (or electric hand-held mixer) until well mixed. mix in onion salt, garlic salt and pepper. spoon potato mixture into a casserole dish. top with cheddar and bake for 20 minutes. arrange tomato slices on top of casserole and sprinkle with chives. bake 5 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"combine all ingredients in a large bowl and mix well. place into a greased 9 inch square baking dish. cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender. uncover and bake for 10- 15 minutes longer or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 425°f with rack in middle. peel potatoes and thinly slice (about 1\/16 inch thick), then toss with butter, 3\/4 teaspoon salt, and 1\/2 teaspoon pepper. spread evenly in a 2-quart shallow baking dish and add broth. cover tightly with foil and bake 30 minutes. uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. top potato mixture with crushed cornflakes. bake at 350 degrees fahrenheit for 1 hour or until bubbly. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"in a large saucepan, combine rutabagas, potatoes and water. bring to a boil; cook over low heat 25 minutes or until tender. drain, reserving liquid. mash rutabagas and potatoes until smooth. butter a shallow, 2-quart casserole dish; set aside. preheat oven to 300°f. in large bowl, beat potato mixture on high speed, adding 1\/2 cup of cooking liquid. beat in flour, bread crumbs, cream, syrup, 1\/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. beat until light and fluffy. spoon into prepared casserole dish. use a spoon to smooth top. drizzle with 3 tablespoons melted butter. bake, uncovered, 1 1\/2 - 2 hours or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. grind oats in food processor or small electric chopper until fine. combine together; the ground oats, flour, baking soda, salt and cinnamon in a medium bowl. cream together; butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. gradually add the eggs one at a time until smooth. mix in the dry ingredients into the wet and mix well. add the chocolate chunks by hand. drop by 1\/4 cup measures about 2-inches. apart and bake for 16-18 minutes until cookies are light brown. cool on cookie sheets so cookies will still cook on carry-over baking.","target":"preheat oven to 350°f coat 2 baking sheets with cooking spray. grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. stir in chocolate chips. drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 350. grease 9 x 13 baking pan. combine sour cream, mexicorn and salsa. arrange tortillas to cover bottom of pan (3 to 4 tortillas). use 1\/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1\/2 of sour cream mixture and then lightly sprinkle with both types of cheese. cover layer with tortillas (3 to 4). use the remaining 1\/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese. top middle layer with tortillas (3- 4) and cover with remaining cheeses. cover with foil and bake at 350 for 25 minutes. remove foil and bake an additional 10 minutes.","target":"in a large skillet, combine chicken broth, onion, chiles and chicken. cook chicken thoroughly. when done, remove chicken from skillet and shred with two forks, set aside. pour the onion, chile, chicken broth mixture in a medium sauce pan. on medium heat, combine chicken, tomatoes, spices. heat until warm and combined evenly. remove mixture from heat, and let sit and cool for about 5-10 minutes. spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. pour enchilada sauce and sprinkle cheese evenly over enchiladas. bake at 400 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 350. grease 9 x 13 baking pan. combine sour cream, mexicorn and salsa. arrange tortillas to cover bottom of pan (3 to 4 tortillas). use 1\/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1\/2 of sour cream mixture and then lightly sprinkle with both types of cheese. cover layer with tortillas (3 to 4). use the remaining 1\/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese. top middle layer with tortillas (3- 4) and cover with remaining cheeses. cover with foil and bake at 350 for 25 minutes. remove foil and bake an additional 10 minutes.","target":"heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain vegetables. mix with soup, cheese, sour cream and onion. pour into casserole dish. combine topping ingredients and stir until butter is absorbed by crackers. sprinkle over vegetable mixture. bake at 350 until browned and bubbly (about an hour).","target":"spray a rectangular 9x13 pan with cooking spray. arrange all potato slices on the bottom. sprinkle with 1\/3 of salt, pepper, crumbs and a drizzle of oil. layer the red pepper, onion and zucchini strips next. repeat 1\/3 of s and p, crumbs, oil. top with tomato slices and the remaining oil,s and p, crumbs. sprinkle on the cheese. bake uncovered in a 350f oven for 1 hour. let stand 10 minutes before slicing. yummy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 7 ingredients. add salt and pepper to taste. place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. with seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish mix together first 2 topping ingredients. pour evenly over enchiladas in casserole dish. sprinkle with shredded cheese. bake at 350 degrees for 30-40 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into chunks and cook in butter until done. add onions and more butter if necessary. saute until onions are tender. add chili powder. in a seperate bowl, mix the sour cream and soup. add half of mixture to the chicken and onions. spoon some of the sour cream mixture into a 9 x 13 pan, coating the bottom (i use a glass dish and it works just as well as a metal pan). spoon chicken mixture into tortillas and roll. place tortillas in the baking pan, seam side down. spread the rest of the cream mixture over the tortillas and sprinkle with cheese on top. bake at 350 for 25 minutes. serve hot. if there's any left over sour cream or sour cream mixture, serve it as well!","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in large saucepan and cover with water. sprinkle in a handful of oregano,add garlic powder and salt. boil about 20 minutes and shred from bones. save broth. mix soups, sour cream and chiles in large pan. add only enough broth to slightly thin. re-season as needed. simmer on low 15 minutes. add chicken and diced onion. in casserole dish, arrange 6 tortillas flat across bottom, spoon in 1\/2 the sauce, sprinkle 1\/2 the cheese. repeat- tortillas, sauce and cheese. bake in 350 degree oven for 20 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together in bowl sour cream and cream of chicken soup. set aside. cook chicken breast pieces in butter with chopped onion. when tender add chili powder and green chilis. (you can alternate green chili with drained rotell for spicer flavor) add about 2 tablespoons of sour cream and chicken soup mixture to chicken. you may want to add salt, pepper, or even some garlic if you choose. roll up chicken in each flour tortilla. do not layer. after filling each tortilla cover them with the remaining sour cream and soup mixture. cover with cheese. place in 350 degree oven for about 25 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a pot combine chicken broth and tortilla strips and cook on medium heat until tortilla strips soften and broth thickens. stir in enchilada sauce, cumin, chicken and half-n-half. heat through. garnish with chopped tomato, minced jalapeno and shredded cheddar cheese. serve with tortilla chips.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry chicken breasts in oil. cut cooked chicken into thin strips. season chicken with cumin. in a large bowl combine cheddar and mozzarella cheese, 1\/4 cup enchilada sauce, green chilies and jalapeño peppers. pour remaining enchilada sauce in a large bowl. dip tortilla in sauce removing any excess. put chicken strips and 3 tablespoons cheese mixture on tortillas. roll tortilla and place in baking pan. bake at 400°f for 15 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400*. place tortillas on ungreased cookie sheet. bake till crisp, about 5-10 minutes. meanwhile, heat oil in 10 inch skillet and cook onions (medium heat). stir frequently until tender; remove from heat. add chicken, salsa and olives. spread sour cream evenly over tortillas. top with chicken mixture, then cheese. bake till cheese is melted, 5-8 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour. remove chicken and take off the skin and shred the chicken. refrigerate the stock, skim off the fat and freeze it for another use. over medium heat, melt butter, add flour, cook for 1 minute. add hot milk and cook until slightly thickened. (not too thick). add salt, pepper and nutmeg to taste. take 1 cup of the sauce and mix it in with the chicken. place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish. pour the remaining sauce over the enchiladas. sprinkle with cheese. bake in a 350 oven for 25-30 minute.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375-degrees. soak tortillas in warmed chicken broth. grill chicken and cut in bite size pieces. mix 1 cup sour cream with chicken, cilantro and spices. may add a half cup of cheese to mixture. fill tortillas with mixture and place rolled tortilla in shallow 3-quart baking dish seam side down. mix 1\/2 cup cheese, broth and sour cream together and pour on top of enchiladas. cover with cheese and sprinkle paprika on top. bake uncovered for 20 minutes, or until cheese melts. top with sour cream if desired.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in 1 1\/2 to 2 quart pan, melt butter over medium heat and add flour and stir until bubbly. whisk in broth, stir until boiling. remove from heat. mix in sour cream and chiles. cover bottom of 9\" by 13\" baking dish with 1\/3 cup of the sauce. quickly dip tortillas in water. drain briefly and cut into 1 inch strips scatter 1\/2 of the tortillas over sauce, then cover evenly with all the chicken and chopped onion, 2-3 of the cheese and 1\/3 of the sauce. top with remaining tortillas., sauce and cheese. cover dish and bake in 400 degree oven for 30-35 minutes. sprinkle with green onions and serve.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. coat 9 x 13 inch baking dish with cooking spray. mix together 1\/2 can of tomato with chilies, chicken, cream cheese, and green onions. in another bowl, mix the remaining tomato and chilies and sour cream. microwave tortillas 15 seconds or until warm. arrange chicken mixture evenly down center of tortills. roll and place seam side down in baking dish. pour sour cream mixture over enchiladas and top with cheese. bake covered 40 minutes or if made ahead and refrigerated cook for 60 minutes. garnish with tomato and lettuce.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook, debone and shred chicken. heat oven to 350 degrees. melt cream cheese and 1\/2 the package of shredded cheese together. add 1\/2 jar of salsa and chicken. warm tortillas according to package and fill the warm tortillas with the chicken mixture. place in a nonstick sprayed dish. mix soup and 1\/2 can of milk together and pour over the tortillas. pour remaining salsa over tortillas and top with remaining cheese. cook until the cheese is melted.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. remove from heat. add soup, tomatoes, sour cream, 3\/4 cup cheddar cheese and 3\/4 cup mozarella cheese; mix well. place 3 tablespoons on each tortilla;; top with 1\/3 cup chicken. roll up. place seam side down in a 13x9 baking dish coated with nonstick cooking spray. top with remaining soup mixture;sprinkle with remaining cheeses. bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken- set aside. mix cream of chicken and chicken broth. cook until bubbly. add 1\/2-1c cheese to sauce. cool a little then add 1 cup sour cream and 1 teaspoon coriander. sautè onion and green chiles. add chicken to onion and green chiles. mix in 1 cup of sauce with chicken. use the mixture with chicken for enchilada filling. the rest of the sauce will be to cover your enchiladas you will roll into a large casserole dish. cover with the additional cup of monterey jack cheese. bake 20 minutes or until cheese melts.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. in a 12x8 inch baking dish, place 3 tortillas. layer on 1\/3 of the tomatoes, chicken, scallions, chilies, olives sour cream and cheese. cover with 3 more tortillas. repeat the layering process twice, ending with tomatoes and cheese. bake, uncovered, for about 35 minutes or until bubbly and heated through.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large skillet melt margarine over medium heat. add onion and saute about 2 minutes. stir in flour and mix well. while stirring, add chicken broth to skillet. cook until slightly thickened,stirring constantly. remove from heat and stir in sour cream. reserve 1\/3 of mixture and place remainder in large bowl. add chicken, 1 cup of the cheddar cheese, peppers, cumin, pimento and chili powder. mix well. spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan. pour reserved sauce over enchiladas and top with remaining cup of cheese. sprinkle with chives and bake in 350 degree oven for 25 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken in quarters and cook in large pot of water with onion until done. remove chicken from broth to cool. strain the both and return it to the pot. pick chicken from the bone, tear into bite size pieces (do not cut). in a bowl mix together chicken, ro-tel tomatoes and 1\/2 of the cheese. heat up broth. cut tortillas in half. soften tortillas in hot broth as you layer in a 9 x 13 pan. the tortillas soften fast so work with one or two pieces at a time. layer tortillas, 1\/2 chicken mix, tortillas. mix soup with 1 can of broth. pour over layers. sprinkle remaining cheese on top. bake at 350 until cheese is melted and bubbly.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. combine cheese, chicken and onion for filling. in skillet heat oil and in saucepan heat one can enchilada sauce. spray baking dish and set aside. dip tortillas in oil one at a time until soft and place on paper towels to drain. dip one in sauce and place in baking dish. fill with generous amount of chicken mixture and roll up. repeat with remaining tortillas and filling. top with the other 2 cans of enchilada sauce and bake for 30 minute. let cool 10 minutes and serve with sour cream and guacamole.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. stir in chicken. spread into 9-inch pie plate. sprinkle with remaining 1 cup shredded cheese. bake 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges. serve with tortilla chips.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted. mix in 1\/2 a cup of jack cheese and the chicken. in a sauté pan heat the heavy cream and the other 7 oz. of salsa. dip a corn tortilla into the heavy cream until it is soft. spoon about a 1 1\/2 tablespoons of the chicken mixture into the tortilla and roll. place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas. once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese. bake 350°f for 35-45 minutes or until bubbly.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut up chicken pieces and boil in water with the first 5 ingredients until tender. remove from heat; cool and shred. while chicken is cooking, put on latex gloves and finely dice jalapeno. in a medium bowl, mix cream cheese, mayo, cheddar cheese, chiles, and jalapeno. add shredded chicken. transfer to a 9x13 baking dish. baked uncovered at 350 for 30 minutes or until golden brown.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken breasts and tear into small pieces. preheat oven to 350°f. combine cream soups, broth and cheese in a medium sauce pan; cook and stir until cheese is melted. add sour cream and green chiles. layer tortillas, chicken and sauce in 11x13 glass baking dish 2 or 3 times. bake for approximately 30 minutes or until bubbly.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken. shred meat and discard bones and skin. saute onion in oil in saucepan until translucent. stir in soups, sour cream, green enchilada sauce, and chilies. heat until warm. tear tortillas into bite-sized pieces. layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. repeat, ending with cheese and sauce. cover. cook on low 5-6 hours, or high 2-3 hours. (you can cook this in the oven instead for 45 min for at about 375°f).","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mix all the ingredients together and place in a medium baking dish. bake uncovered for 30 minutes or until hot and bubbly. you can also skip the oven and place all the ingredients mixed in a crock pot on low until blended (about 2 hours).","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except the doritos and cheese. heat in a sauce pan. cover bottom of dish with 1 cup doritos. layer 1\/2 chicken, 1\/3 of the cheese. repeat ending with cheese. refrigerate for 1 hour. bake at 350 degrees for 45 minutes or until hot.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion and jalapeno chile pepper in butter. add cut up chicken. add 2\/3 of cheddar cheese to mixture. soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil. drain on paper towels. fill tortilas with chicken mixture and roll. place seam down in casserole dish. continue until all chicken mixture is gone. mix soups and sour cream together and pour over rolled enchiladas. cook 45 minutes to an hour in a preheat 350º f oven. sprinkle 1\/3 cheddar cheese over top and return to oven just until cheese has melted.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cube chicken, and being to cook with garlic and olive oil over med heat. when chicken is almost done add onions and bell pepper and cook till chicken is done and pepper and onions are softened. add cream cheese and soup and let simmer about 10 minutes. taste! add salt and pepper till satisfied. (i like to use lawry's garlic salt with parsley instead of salt.). preheat oven to 400. take flour tortillas (warm them if they aren't pliable) and add a scoop of mixture and place flap side down in casserole dish. top with cheese,and bake until golden. (may also use more soup and cream cheese to make more sauce to pour over top. be careful because that may make tortillas soggy the next day. left overs are wonderful).","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cover chicken halfway with water and simmer until tender.bone and chop chicken. brown onion and garlic in butter. remove garlic, add chicken, cumin and picante sauce. salt and pepper to taste and simmer 5 minutes. soften tortillas on hot, well oiled griddle. fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping. place in a 13 x 7 1\/2 inch casserole dish. mix soup, sour cream and cumin. pour over casserole. top with remaining cheese and jalapeno peppers. sprinkle with paprika. bake at 350 degrees until hot and bubbling.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet combine onion, garlic and oil, saute until onions are clear. stir in chicken, chilis, broth, and seasonings, heat for 4 mintues. add cream cheese and stir until melted. spoon 1\/3 cup chicken on each tortilla, roll up, place seam side down in square microwave\/oven safe dish. melt velveeta and salsa 2-3 minutes. pour over tortillas, can top with more salsa. heat 6-8 minutes in microwave or 10 minutes in 350 oven.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the chicken, minced onion, sour cream, 1\/2 cup salsa, and salt and pepper. spread mixture in tortillas and roll up. place in a 9 x 13-inch baking dish. combine 1 cup salsa and 1 can cream of chicken soup; pour over tortillas. bake at 350 degrees for 30 minutes. top with shredded lettuce, cheese and chopped tomatoes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350. fry tortillas in canola oil until softened. set aside to cool while preparing sauce and filling. combine chicken and two tablespoons of the salsa. combine sour cream and remaining salsa. take each tortilla and spread about two teaspoons of the sauce down the center. spoon about 2 tablespoons of the chicken mixture over the sauce and sprinkle with a tablespoon or so of the shredded cheese. roll up and place seam side down in a greased 9x13 pan. pour remaining sauce over top of rolled enchiladas and sprinkle with remaining cheese. bake uncovered for 15 minutes or until the cheese is melted.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spread small amount of green chile enchilada sauce into bottom of 9 x 13 pan. mix chicken, cream of chicken, sour cream, and 1\/2 of the cheese together. scoop chicken mixture into tortillas. roll tortillas and place in dish with the seam side down. pour remaining sauce on enchiladas. make sure sauce gets along edges and in between each enchilada. sprinkle with remaining cheese. cover with foil and bake at 350 for 30 minute.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken breasts in broth or water until cooked through. after it has cooled use two forks to separate into shredded bits. saute onion in butter until translucent. add diced chiles, chicken soup, shredded chicken, sour cream and broth. simmer until just heated through. add two tbsp to each tortilla. roll and place seam side down in greased pan. cover with enchilada sauce and bake for 30 minute at 325.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. in a large bowl combine the soup, sour cream and green chiles. mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. lay out tortillas. put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up. place tortillas in baking dish and pour the remaining sour cream mixture over all. top with shredded cheeses and chopped green onion. bake in the preheated oven for 1 hour.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken, cool and shred into bite-size pieces. place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well. cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered. spoon 1\/3 mixture on top of tortillas top with 2-3 oz shredded cheese (enough to cover chicken mixture). repeat tortilla, chicken filling and cheese layers two times bake at 350°f until cheese is melted and casserole is heated through; approximately 30-45 minutes. note: depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish. *this can also be made with corn tortillas however they will be a little chewy*.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. drain 1 can of tomatoes reserving the juice. combine drained tomatoes and chicken in large bowl; mix well then set aside. wrap tortillas in damp paper towels. place on microwavable plate, microwave on high 45 seconds to 1 minute, or until softened. top each tortilla with 2 tablespoons cheese and 1\/4 cup chicken mixture; roll up. place, seam-sides down, in 13x9-inch baking dish. combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce; mix well. pour evenly over tortillas; sprinkle with remaining 1 cup cheese. cover with aluminum foil. bake 30 minutes, or until enchiladas are heated through and cheese is melted.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil your chicken. in the meantime, add all liquid ingredients, in a large bowl; stir. when your chicken is done, debone and shred. layer in a casserole dish as follows- a little sauce on bottom, to keep from sticking, chicken, frito's, cheese, sauce, repeat - i usually only have two layers, ending with cheese on top. cover with foil, bake at 350f or until cheese has melted. about 30 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. place 1\/4c chicken, 1\/4c spinach, 1\/4c cheese, 1\/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **note: measurements do not need to be exact**. roll up tortilla tightly and place seam side down in a 9x9 oven safe dish. repeat steps 2 and 3 for the remaining 3 tortillas. pour enchilada sauce and remaining yogurt over rolled tortillas. top with remaining cheese. bake for 30-40 minutes. serve with rice and side of veggies. enjoy and thank me later!","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375. spray 9x9 pan with non-stick spray (or spread a little butter around the pan to prevent sticking). layer as follows: corn tortillas, chicken, chopped green chilies, sour cream (place spoonfuls randomly around the dish), cheese and green enchilada sauce. bake 375 degrees for 20 minutes. (or microwave 80% power for 10 minutes).","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a 4-5 quart slow cooker sprayed with vegetable cooking spray, and place chicken thighs, enchilada sauce, green chilies, onion, and bell pepper in slow cooker. cover and cook on low for 4-6 hours. stir in cream cheese and american cheese and cook another 30 minutes. stir several times during cooking. serve with tortilla chips.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre heat over to 350 degrees. remove the chicken from the bone and set aside. saute onion and green chiles in butter until tender. add soup and broth blending well: simmer for 10-15 minutes. while sauce simmers soften tortillas by dipping each in the simmering mixture for a few seconds. place a small amount of chicken in each tortilla and roll up. place the rolled up chicken tortillas in a lightely greased 13x9x2 dish. put remaining sauce over enchiladas, and top with cheese. bake for 25 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together all ingredients except 3\/4 cup of jack cheese. spoon 3-4 tablespoons into each tortilla and roll them tight with the end facing the bottom of a greased 13x9 glass dish. pour whipping cream over all enchiladas. sprinkle remaining jack cheese over the top fo enchiladas. cover and bake at 350 degrees for 20-30 minutes. uncover and broil to bubbly and golden.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat covered pot. soften 1\/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray. add chicken stock. add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth. add chicken to broth and bring to simmer. in a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. with immersion blender, smooth to puree. then add to soup pot. simmer for 20 minutes until flavors meld. spoon into warm soup bowls. top with cheddar\/jack cheese. may top with sour cream if preferred. if needing a low carb crunch, consider a few pork rinds.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat olive oil and add garlic, onion, bell peppers, and jalapeno. saute until onions are clear. place beef in crock pot with enchilada sauce and beef broth. add sauteed vegetables. cook on low for 4-5 hours (on high if steak is frozen). add herbs, pepper, and tomatoes. add cream cheese and pepper jack cheese. cook on low for one hour. serve with shredded cheese and sour cream.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°. grease bottom of a 2 1\/2 quart casserole dish. mix together the cans of soup, and the next 5 ingredients. mix the cheeses together. sometimes i just use some grated co-jack (or mexican) cheese instead of grating each kind separately. soften 3 of the tortillas in hot oil and place in the casserole dish. layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese. repeat layers. bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken over medium heat until done. mix water and spices in a mason jar. shake well. add to meat mixture. on low heat in a small pan, melt cream cheese. add green chili salsa and green chilies. simmer 2 minutes. in a bowl combine all ingredients save the cheese. mix well. in a ziplock baggy mix cheeses. in a 3 quart crockpot layer with mixture and then 1\/4 cheese. do this until out of ingredients. cook on low for 3 hours or until cheese is melted and bubbly. serve with sour cream.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: shred and separate the canned chicken a little with a fork so that there are not any huge chunks. put chicken and all of the other ingredients, except the cheeses, into a large crock pot. stir together until it is a uniform mixture. heat over low heat for 2 hours. turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates. continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy. taste dip at this point, and add spiciness as needed! lower heat to warm setting, and stir as needed.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1. mix chicken, cream cheese, and green chilis. 2. divide mixture evenly between tortillas. 3. place seam side down in a 9x13 in baking dish. 4. pour both cans of sauce over enchiladas. 5. sprinkle shredded cheese on top. 6. bake at 375 degrees for 20 minutes or until cheese melts and sauce is bubbly.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken breasts in water with boulion and onion. shread chicken and add remaining ingredients, reserving 1\/4 cup of cheese. spoon mixture into tortillas (follow package directions to soften) and place in baking dish. bake at 375 degrees for 15 minutes. top with remaining cheese and bake for 5 minutes more.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: i boiled a whole chicken i had to make this recipe, but cooked chicken meat will suffice. put a little sauce in the bottom of an 8x8 casserole dish. mix about 3\/4 c sauce with 3\/4 can of drained mushrooms, shredded chicken, 3\/4 chopped onion,1\/2-. 3\/4 c cheese, and seasoning to taste. roll even amounts of mixture into tortillas in casserole dish. spread remaining chopped onion and mushroom on top and cover with cheese. bake at 350 for 20-30 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the chicken and then put it in a food processor until it is really finely shredded. mix the green chiles, the sour cream and 1\/2 cup of cheese together. preheat the over at 350 degrees. add a little enchilada sauce to the bottom of a 9x12 pan. add a little of the mixture to each tortilla shell and put in the pan and then add the rest of the cheese and sauce to the top of the tortilla shells. cook in the oven for 20 minutes covered with foil. remove foil and cook for another 5 minutes to help melt the cheese. enjoy!","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: salt pepper and bake the chicken leave slightly uncooked. mix the sour cream, cottage cheese, cream of chicken and garlic salt together. warm flour tortillas in microwave shred the chicken and wrap it in the tortillas with cheese if you want. make sure tortillas are open on both ends. when your out of chicken pour the sour cream sauce evenly over the tortillas and sprinkle cheese on top if you want. put in pre heated oven for 20 minutes at 400â°. let it cool. the longer they sit the better the flavor.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pot, combine chicken legs and enough water to cover; bring to a boil, lower the heat, cover and simmer until just cooked through, about 30 minutes. strain the broth into a medium bowl; shred the meat and discard the skin and bones. return the meat and broth to the pot along with the tortilla chips and 1\/2 cup salsa verde. bring to a simmer and cook, stirring, until thickened, about 5 minutes. stir in 1\/2 cup cheddar cheese and season with salt. divide among 4 bowls, sprinkle with more cheese and top with more salsa verde, pepper and sour cream.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté garlic in butter until tender. stir in flour until well-blended, gradually stir in broth and bring to a boil. cook and stir for 2 minutes or until bubbly. add tomato sauce and seasonings and heat through. add about 1\/2 c sauce to shredded chicken. -just enough to moisten chicken. i usually roast chicken with onion. i add in to mixture too. pour 1 c sauce in bottom of 9x13. fill each tortilla with a bit of chicken and cheese, fold over and place seam side down. -mine always break when filling. it's ok. continue until pan full of snuggled up enchiladas. top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes. sprinkle with remaining cheese and bake uncovered another 15 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drizzle olive oil into medium skillet over medium heat. add cubed chicken and saute until cooked through. add diced onion and jalapeno and cook until just tender. stir in diced tomatoes and enchilada sauce and simmer over medium heat until heated throughout. top with tortilla chips and cheese. cover skillet with lid and allow to cook until the cheese has melted. .serve warm. garnish with sour cream, optional.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine shredded chicken, cream cheese and mayonnaise. mix well. add cheddar cheese and mix. add green chiles, jalapeño, creole seasoning and cayenne pepper or hot sauce. (add more or less depending on how much heat you want.). pour into 9x12 baking dish. bake at 375 uncovered for about 20 minutes, until brown around the edges. serve warm with tortilla chips.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix chilies, sour cream soup olives and half of the cheese together. divide mixture in half. to one half of mixture add chicken and roll into tortillas. place in large, nongreased pan. cover tortillas with remaining mixture. top with cheese and bake at 350 for 30 minutes.","target":"cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the mint in the bottom of a mortar\/pestle, and top with the sugar. muddle these together until the leaves start to break down and dissolve the sugar. transfer to a cocktail glass. add a splash of seltzer water. fill the glass 3\/4 with ice, and add the bourbon. top with more seltzer; stir and garnish with a sprig of mint.","target":"place the mint leaves in a tall collins glass with the powdered sugar and water. \"mash\"the leaves with a wooden spoon to extract the flavor. add the crushed ice and bourbon and swirl around to blend the flavors. do not shake! chill in the freezer about 30 minutes or until frost forms around the glass."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs well, add all milks, and pudding. beat again well, add sugar and vanilla beat well. put into 1 gallon homemade ice cream maker. and follow instruction as for you machine i have a electric one that uses ice and salt. i put mine in freezer for an hour before eating it.","target":"add ingredients to pint size ziplock bag and zip shut. place bag into 2 large ziplock bags. add ice to fill bag 1\/2 full. add 6 t salt. zip bag shut and shake, turn, toss and mix in the bag. in about 5 to 10 minutes, you will have yummy ice cream. do not double this recipe. the two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs well, add all milks, and pudding. beat again well, add sugar and vanilla beat well. put into 1 gallon homemade ice cream maker. and follow instruction as for you machine i have a electric one that uses ice and salt. i put mine in freezer for an hour before eating it.","target":"soak gelatin in the 1\/2 cup water. scald 2 cups milk and dissolve the gelatin in the hot milk. add the sugar and stir until dissolved. cool to room temperature and add the evaporated milk, the 2 1\/2 qts milk and the vanilla flavoring. chill and then freeze in a 6 quart freezer. time it takes to make does not include chilling and freezing. for the blackberry topping i just use a bag of frozen blackberries adding just enough sugar to taste good and enough corn starch to thicken. boil this down and use as ice cream topping. sorry, i don't have measurements for this i just eyeball the ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat eggs well, add all milks, and pudding. beat again well, add sugar and vanilla beat well. put into 1 gallon homemade ice cream maker. and follow instruction as for you machine i have a electric one that uses ice and salt. i put mine in freezer for an hour before eating it.","target":"combine dry ingredients. gradually add milk, while stirring. cook in double boiler for 10 minutes stirring occasionally. add the egg yolks very gradually while stirring, cooking until it coats the spoon. cool. add cream, egg whites, and vanilla. strain out any lumps. chill according to your ice cream-maker instructions. half-way through chilling, add mashed papaya. finsh chilling per instructions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix cocoa and boiling water. mix buttermilk, oil, eggs and vanilla together. mix dry ingredients together. mix dry ingredients into buttermilk\/oil mixture. mix in cocoa. bake at 350 degrees fahrenheit in two greased and floured and parchment lined 9-inch round pans. bake until tester comes out clean, approximately 30 minutes.","target":"cake:. in a large mixing bowl, combine the cake mix, pudding mix, water and egg whites. beat on low speed for 1 minute; beat on medium for 2 minutes. pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. cool completely on a wire rack. frosting:. place milk and extract in a large bowl. sprinkle with a third of the pudding mix; let stand for 1 minute. whisk pudding into milk. repeat twice with remaining pudding mix. whisk pudding 2 minutes longer. let stand for 15 minutes. fold in whipped topping. frost cooled cake. garnish with chocolate curls if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook noodles. in large skillet, cook pork and onions until pork is done. drain noodles, add to skillet. add corn, soup, salt and pepper. put in a greased casserole dish. cover and bake for 30 minutes at 350 degrees. uncover and bake an additional 15 minutes.","target":"in a fry pan brown the beef with the garlic, approximately. 10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions and mushrooms cook until they are beginning to brown, approx 10 minutes. add the fresh tomato and the zucchini, stir and add the tomato sauce and kernel corn. sprinkle in the spices and jalapeño. add pan contents to the meat and mix well. meanwhile heat oven to 350°f. cook the raman noodles drain and add to the casserole. turn the entire contents into an oven proof dish. sprinkle with the can of fried onion and parmesan cheese. heat through and until the cheese ad onions are browned. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry the ham first in a large frying pan; remove the ham, and now fry the bacon crispy. remove the bacon and drain on a paper towel. fry the onion in the bacon grease. cook egg noodles according to the package, drain. put the egg noodles in a dutch oven with the ham, corn, lima beans, onions and tomato bisque soup. mix thoroughly. put the bacon on top of this mixture. bake in a covered dutch oven for 1 hour at 350 degrees.","target":"in a fry pan brown the beef with the garlic, approximately. 10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions and mushrooms cook until they are beginning to brown, approx 10 minutes. add the fresh tomato and the zucchini, stir and add the tomato sauce and kernel corn. sprinkle in the spices and jalapeño. add pan contents to the meat and mix well. meanwhile heat oven to 350°f. cook the raman noodles drain and add to the casserole. turn the entire contents into an oven proof dish. sprinkle with the can of fried onion and parmesan cheese. heat through and until the cheese ad onions are browned. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix onions with noodles. add chicken and seasonings. add soup and mix well. put mixture in greased 2 quart casserole dish. sprinkle buttered bread crumbs or corn flake crumbs over top. cover and bake at 325 degrees for 1 hour. uncover 10 minutes before done and let brown.","target":"in a fry pan brown the beef with the garlic, approximately. 10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions and mushrooms cook until they are beginning to brown, approx 10 minutes. add the fresh tomato and the zucchini, stir and add the tomato sauce and kernel corn. sprinkle in the spices and jalapeño. add pan contents to the meat and mix well. meanwhile heat oven to 350°f. cook the raman noodles drain and add to the casserole. turn the entire contents into an oven proof dish. sprinkle with the can of fried onion and parmesan cheese. heat through and until the cheese ad onions are browned. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook egg noodles as instructed on bag and set aside. add cream of mushroom soup and peas in separate bowl and stir. (don't drain peas). add tuna (drained) into mixture, stir until blended. add to mixture dill weed, pepper and season salt to taste. add noodles and stir. place mixture into baking dish. pour crushed potato chips on top, spread evenly. bake for 30 minute. enjoy!","target":"in a fry pan brown the beef with the garlic, approximately. 10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions and mushrooms cook until they are beginning to brown, approx 10 minutes. add the fresh tomato and the zucchini, stir and add the tomato sauce and kernel corn. sprinkle in the spices and jalapeño. add pan contents to the meat and mix well. meanwhile heat oven to 350°f. cook the raman noodles drain and add to the casserole. turn the entire contents into an oven proof dish. sprinkle with the can of fried onion and parmesan cheese. heat through and until the cheese ad onions are browned. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"in your stew pot add a little oil and just brown the meat on all sides. to that add the onion and garlic, cook and stir until softened. then add the v-8 (add one cup water for every 4°c v-8 used). now add your other ingredients, cover and turn heat to just above simmer for 30 minutes or longer. i use a pressure cooker and it's done in 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"preheat over to 500 degrees. place flour in ziplock bag and put beef cubes in bag. close and shake to cover all beef cubes with flour. place floured cubes in oven-proof pan sprayed with nonstick cooking spray. cook in 500 degree oven for 20 minutes, until browned. remove from ove and place on stovetop on medium-high heat. add garlic and onions. cook to soften. add beef broth, carrots, mushrooms, potatoes. stir. simmer, covered, for 1 hour until vegetables are at desired tenderness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"saute onions and garlic until onions are clear. put into a bowl. saute meat until brown. add veggies and onion mixture and saute about 5 minutes. pour in can of tomato sauce, then refill can with water and pour that in as well. add salt, pepper, parsley, and sugar. cover and simmer for about an hour (or until meat is tender). in a separate pan, mix some gravy from the pot with flour until it forms a thick liquid. add to the stew."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"heat up dutch oven and oil on med heat. add beef and brown. add flour and brown add water. add veggies chopped to your desire. season with all the seasonings and boullion cubes. boil for an hour on medium turn down to low and simmer for 30-60 minutes or until veggies are tender and flavors have been absorbed and broth has thickened a little. serve it up!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent. add the garlic, curry, paprika, chili powder and salt. cook, stirring constantly, for about 3 minutes. add the beef and stir. add 1\/2 cup water and bring to a medium simmer. cover, and cook for about five minutes. add enough water to cover the beef and cover once again. cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick. serve over rice and garnish with the parsley or the cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"season beef with salt, pepper and dried oregano; toss in flour to coat. heat oil in a dutch oven over medium high heat. add beef and cook until browned on all sides, about 4 to 5 minutes. remove meat and set aside. add onions, sweet potato, and celery to dutch oven and cook about 5 minutes until vegetables begin to soften. add red wine, broth, and tomato paste and simmer 20 to 25 minutes. return beef and any accumulated juices and heat about 5 minutes until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"place meat in the bottom of a 4 quart crock pot. lightly season with salt and pepper. add veggies in layers, season each layer. cover meat and veggies with the sauce. cover and cook on low for 8-10 hours. if stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. this can be done up to 1\/2 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180oc. roll beef in flour mixed with paprika. placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space. add canned tomatoes to the meat. add remaining ingredients to casserole and stir. press a piece of baking paper over contents and cover with lid. cook in oven, undisturbed, for 1 1\/2 hours. taste for seasoning, check if meat is tender and cook longer if necessary. great served with mashed potatoes.","target":"dredge beef cubes in flour until evenly coated. melt butter in a skillet, and cook coated beef cubes until evenly browned. transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and worcestershire sauce. pour in water and stir. cover and cook on low 10 to 12 hours or on high 5 to 6 hours. serve hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally. sprinkle flour over vegetables and stir to combine. add broth. cook and stir until mixture thickens and bubbles. reduce heat. stir in light cream, cooked wild rice, marjoram and salt\/pepper. cover and cook over low heat until heated through and #8212;about 5 minutes. garnish with fresh herbs.","target":"in a medium saucepan, combine rice, thyme, basil, 1\/2 teaspoon salt, and stock or broth. cover and bring to a boil. reduce heat; simmer 40 minutes. preheat oven to 350f degrees. wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half. melt butter in a large stovetop casserole dish. add onions; saute until golden brown. add prepared mushrooms; saute until lightly browned. season to taste with remaining salt and pepper. stir in rice mixture and any stock or broth not absorbed. cover and bake 15 to 20 minutes. to serve, sprinkle parsley over top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally. sprinkle flour over vegetables and stir to combine. add broth. cook and stir until mixture thickens and bubbles. reduce heat. stir in light cream, cooked wild rice, marjoram and salt\/pepper. cover and cook over low heat until heated through and #8212;about 5 minutes. garnish with fresh herbs.","target":"in a medium saucepan, combine rice, thyme, basil, salt and stock. cover and bring to a boil. reduce heat; simmer 40 minutes. preheat oven to 350°f (175°c). trim mushrooms;slice large mushrooms. cut small mushrooms in half. melt butter in a large stovetop casserole. add onion; saute until golden brown. add prepared mushrooms, saute until lightly browned. season to taste with salt and pepper. stir in the rice mixture and any stock or broth not absorbed. cover and bake 15 to 20 minutes. to serve, sprinkle parsley over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash and onion until tender; drain. mash until fine. add salt, pepper, cheese, butter, egg yolks, milk and crackers. (i have just added onion flakes to this mixture instead of cooking the onion and squash together. just personal preference.) fold in stiffly beaten egg whites. pour into buttered casserole; bake at 350 degrees, until brown and firm (about 30 minutes). serve hot.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef and onion together; drain. add taco seasoning mix and water, according to package directions. then, add all other ingredients (except tortillas and 1\/4 of the grated cheese). line 9 x 13 pan with six tortillas. pour beef mixture over tortillas with small amount of cheese. continue with layers until are tortillas are gone; then cover with remaining cheese. cover with aluminum foil. bake at 350 degrees for 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. saute onion in bacon grease until clear. (you can use marg. instead but bacon grease gives a good flavor) layer squash, salt and pepper and mix with onions. cover, cook on low to medium-low until squash are almost tender. mix in cheese and 1\/2 tube of cracker crumbs. mix well, place in 2 quart casserole dish. melt butter. mix remaining crackers with melted butter. top casserole with crackers. cook, uncovered for 30 minutes or until brown and bubbly.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soup, sour cream and eggs. fold into squash and onion. mix well. melt butter and pour over stuffing mix. line bottom of 9x13-inch pyrex bowl with 1\/2 of stuffing mix. pour squash mix in bowl and top with other 1\/2 of stuffing mix. bake at 350° for 30 to 40 minutes. turn oven off and sprinkle with grated american cheese and leave in oven to melt.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil squash, onion, and bell pepper until done. drain squash, onion, and bell pepper leaving just enough water to absorb stuffing with seasoning. add the rest of the ingredients. bake at 350 degrees in a preheated oven until the cheese melts, and enjoy.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients well together. pour into a 2 quart casserole dish that has been sprayed with pam. bake at 350 degrees for 45 to 55 minutes, slightly brown on top. may sprinkle with parmesan cheese before baking. may use dill, basil, oregano or spices of choice in mix.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a skillet, brown the ground beef and onion; drain off any excess grease. season with lawry's seasoned salt and black pepper; according to taste. add the tomato soup and brown sugar to the cooked beef, and stir. (do not add any additional liquid.). cook the noodles according to pkg. directions, and then drain them. add the cream of chicken soup to the hot-cooked noodles, and stir. (do not add any additional liquid.). in a (2-1\/2 quart) casserole baking dish; add the beef\/soup mixture. top with the slices of velveeta cheese. add the noodle\/soup mixture ontop of the velveeta cheese slices. cover, and bake for 35 minutes in a 350 degree oven.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash; i halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1\/2 inch of water on the bottom of the dish. it takes about 10 minute. per half, depending on how big your squash is. when cool, pare off rind, and cut in chunks, placing in large bowl. add butter, sugar, cinnamon. mash with potato masher or hand mixer. put puree in baking dish. bake at 350 for 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f (200 degrees c). place squash and onion in a large skillet over medium heat. pour in a small amount of water. cover, and cook until squash is tender, about 5 minutes. drain well, and place in a large bowl. in a medium bowl, mix together cracker crumbs and cheese. stir half of the cracker mixture into the cooked squash and onions. in a small bowl, mix together eggs and milk, then add to squash mixture. stir in 1\/4 cup melted butter, and season with salt and pepper. spread into a 9x13 inch baking dish. sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. bake in preheated oven for 25 minutes, or until lightly browned.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice squash, chop onion and bell pepper. steam together in sauce pan until tender. drain thoroughly. beat eggs in a large bowl and add cooked squash, onion, bell pepper, mayonnaise, and cheese. pour into a greased casserole dish and top with buttered cracker crumbs. bake at 350 degrees for 30 minutes. sometimes i mix half parmesan and half cheddar cheese.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 350 degrees. butter a 2-quart baking dish. place squash in a large saucepan; cover with water. bring to a boil; cover and cook for 25-30 minutes, or until tender. drain, and place in a mixing bowl; beat just until smooth. add the milk, butter, eggs and vanilla; mix well. combine the dry ingredients; add to squash mixture and mix well. transfer to baking dish. cover and bake for 45 minutes. meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash. bake, uncovered for 12-15 minutes, or until heated through.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash and onion in a small amount of boiling water until squash is tender; drain well. place squash and onions in a food processor and and process until smooth. combine squash mixture and remaining ingredients; mix well and spoon into a lightly greased 2 quart casserole. bake uncovered for 35 mins at 350 degrees.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil or steam squash and onion until tender. mash, then add salt and pepper. add butter, egg, 1 cup bread crumbs and cheese. mix and place into a greased 1 quart casserole dish. sprinkle with remaining bread crumbs and bacon. bake at 350 degrees for 20 to 25 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash until tender, drain. put in baking dish with onion. mix. in a separate bowl put milk, eggs and sugar. mix together and pour over squash. mix in the cheese. put crushed soda crackers over squash. sprinkle a little cheese over top. dot with butter. cover with foil paper. bake in 350 degree fahrenheit oven for 15 minutes; uncover for last 5 minutes until brown.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. steam squash and onion in the microwave with a little water, covered, 12 minutes or until tender. drain and set aside. melt margarine in a saucepan over medium heat. add milk, stirring constantly. gradually add flour; cook until mixture is thick and bubbly, stirring constantly. remove from heat; add cheese, salt, and pepper, stirring until cheese melts. stir in squash-onion mixture. spoon squash mixture into a shallow 1 1\/2-quart casserole, coated with cooking spray; sprinkle with breadcrumbs. bake at 350°f for 20 minutes or until thoroughly heated.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix cooked squash, soup, onion, sugar and the beaten eggs together. add salt and pepper. pour 1\/2 of the mixture into a well greased casserole dish. sprinkle to of mixture with 1\/2 cup of the bread crumbs and 1\/2 cup of cheese. add rest of the squash mixture and top with remaining bread crumbs and cheese. pour melted butter on top. bake at 325 degrees for about 40 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350º. saute the squash in olive oil over medium-low heat until it has completely broken down (approx. 15 minutes). drain well in colander and set aside. in skillet, saute the onion in butter for 5 minutes. remove from pan and mix all ingredients together saving the ritz cracker crumbs. place in greased 2 quart casserole and top with cracker crumbs. bake 25-30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. drain well; gently press between paper towels. melt 4 tbsp butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. remove skillet from heat; stir in squash, cheese, and next 4 ingredients. spoon mixture into a greased 11x7-inch baking dish. melt remaining 1 tbsp butter. stir together melted butter and crushed crackers; sprinkle evenly over top of casserole. bake at 350°f for 30 to 35 minutes or until set.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucpan over medium heat cook squash with butter, onion and sugar until tender(do not add water, it will create enough to cook). if excessive water in squash drain it off; let cool. when cooled, add egg\/milk mixture and salt and pepper to taste. place squash mixture in at 8x8 or similar casserole dish. cover with cheese and bake at 375 degrees for 45 minutes to 1 hour.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook onion and squash; drain and mash. beat eggs and milk together, add to squash and onion. mix cheese, oleo, and cracker crumbs. add ½ of this mixture to squash mixture. pour into buttered casserole dish. sprinkle remaining cheese and cracker crumbs on top. cook 20-30 minutes at 400 degrees.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain. in a large mixing bowl, combine the soup and sour cream; stir in the carrots. fold in the zucchini mixture; set aside. in a smaller bowl, toss the stiffing mix and melted butter. sprinkle half the stuffing mixture into an ungreased 2 quart baking dish. spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture. bake, uncovered, at 350° for 25-30 minutes or until heated through.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown sausage, drain and set aside. cut and stem squash and onion. butter a 9 x 13 baking pan and set aside. melt butter, sour cream and all cheeses. add pepper and paprika to taste. add everything to baking pan and blend together. cover with crumbles crackers and dot top with little pats of butter. bake uncovered at 350 until golden brown, about 30 to 35 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all ingredients except cheese and paprika. toss gently until well mixed. place in greased 1 1\/2-quart casserole dish. bake in 350 degree oven for 30 minutes. remove from oven and sprinkle cheese on top and sprinkle paprika on top of the cheese. return to oven and bake another 10 minutes or until cheese is melted and \"bubbly\". remove and sprinkle with chopped fresh parsley before serving.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. drain well; gently press between paper towels. melt 4 tablespoons butter in skillet over medium-high heat; add onion, and saute 5 minutes or until tender. remove skillet from heat; stir in sqaush, cheese, and next 4 ingredients. spoon mixture into a lightly greased 11 x 7 inch baking dish. melt remaining butter. stir melted butter and crushed crackers, sprinkle over casserole. bake at 350 for 30 to 35 minutes until set. to lighten this dish, reduce your butter to 3 tablespoons, using 2 to saute onion. sub 1\/2 cup egg substitute for eggs and low fat versions of cheese, mayo and crackers.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. place first 5 ingredients in a sauce pan with just enough water to cover veggies and boil until squash is tender (about 10 minutes). drain, saving about 1\/2 cup of broth. put cooked veggies in a mixing bowl and run on medium speed. add broth, butter and cheese. mix sugar and cup of soup mix with dressing and add to veggie mixture while mixer is still running mix for about a minute. place mixture into a large casserole dish or a 9' x 13' pan and bake until golden brown (25-35 minutes).","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. melt butter in hot milk and pour over the bread crumbs. mix well and add squash, onion, pimento and seasonings. beat eggs and add to squash mixture. pour into a greased 2-quart casserole and cover with buttered bread crumbs. bake 20 to 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap. pierce plastic wrap with a fork several times to vent. microwave on high 8-9 minutes or until veggies are tender; drain. press between layers of paper towels to remove excess moisture. stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended. spoon into a lightly greased 11 x 7\" baking dish. sprinkle evenly with cheese. bake at 450 degrees for 20 minutes or until lightly browned and bubbly.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut squash in half and remove all seeds and fibers. place squash cut side down in a microwave safe dish and microwave for 10-15 minutes or until tender and strands easily separate with a fork. set aside. meanwhile,in a nonstick skillet coated with cooking spray, brown ground turkey. add onion, pepper and garlic and saute until tender. add cherry tomatoes and seasonings; heat through. add spaghetti squash, and transfer to a 2 quart baking dish that has been sprayed with nonstick cooking spray. bake, uncovered at 350 degrees for 25 minutes. sprinkle with cheese and basil, if desired. bake 5 minutes more or until cheese is melted.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350º.coat an 8-inch by 8-inch baking dish with cooking spray. cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( or place cut side down on a microwave safe dish, poke holes in peel and nuke until tender ). when squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash). mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper. stir in the egg substitute. combine the sour cream and milk and fold into squash mixture. pour into prepared casserole dish. sprinkle with panko crumbs and paprika and bake for 30-35 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the squash and onion in some water for 5 minutes; drain well. mix together the soup and sour cream. stir in the shredded carrot. fold in the squash and onion. combine the stuffing mix with the melted butter; mix well. spread one-half of the stuffing in 7 1\/2\" x 12\" pan. add the squash mixture. then add the rest of the stuffing on top. bake 350 degrees for 25-30 minute.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: directions. preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish. place squash in a pot with enough water to cover. bring to a boil and cook 5 minutes, or until tender; drain. in a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1\/2 cup cheese. season with sage, salt, and pepper. pour into the prepared baking dish. bake 45 minutes in preheated oven. put remaining cheese on top, and continue baking for another 15 minutes, or until cheese is melted.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350 degrees f (175 degrees c). melt butter in a large skillet over medium heat. saute squash in butter until tender, about 10 minutes. set aside. in a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. drain off grease. in a large bowl, mix together the squash, eggs, and mayonnaise. stir in the ground beef mixture and cheddar cheese. season with salt and pepper. pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top. bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. butter the inside of an 8\" square baking dish. in a zipper bag, crush up the cheez-its. chop the squash and onion, not too thin. i don't like to use chunks for this, i like medium-thin slices. boil the squash and onion with plenty of salt and pepper until the onion is transparent and the squash is translucent, about 5 minutes or so. drain vegetables. press the cheez-its into the bottom of the baking dish to make a crust. add the squash and onion all in one layer on top of the cheez-its. top with cheddar cheese, and bake for about 15 minutes, or until hot through and cheese is melted.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the margarine in a large, non-stick saute pan . add onions and garlic. saute until onions are transparent. add the zucchini and squash and saute until the vegetables are soft. then, add the tomatoes. melt the parmesan cheese into the vegetable mixture and season with the italian seasoning and red pepper.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain zephyr\/onion mixture and mash with a fork. add remaining ingredients, mixing well with 1\/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9\" x 13\". sprinkle with the remaining 1\/2 cup of crumbs. bake at 375 degrees for 45 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. place squash and onion in a large skillet; pour in just enough water to cover the bottom of the skillet. cover with a lid and cook over low heat until squash is tender, about 5 minutes. drain well. in a medium bowl, mix together cracker crumbs and cheese. stir half of the cracker mixture into the cooked squash and onions. in a small bowl, mix together beaten eggs and milk. stir egg mixture into squash mixture, followed by 1\/4 cup melted butter, salt and pepper. mix well, then spread into a 9x13-inch baking pan. cover top with remaining cheese and cracker mixture. dot with 2 tablespoons butter. bake in preheated oven for 25 minutes, or until heated through and browned on top.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash in salted water until tender and then drain. crumble bacon and stir into squash. add butter, milk and pepper. lightly fold in cheese and crushed crackers. pour mixture into oil sprayed 2 quart casserole dish. top with more cheese and a few buttered cracker crumbs. bake at 350 degrees for 25 minutes or until bubbly.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine squash, onion, carrot, and soup in a large bowl. mix the flour and the fat free sour cream, then stir mixture into the vegetable bowl. using the melted \"i can't believe it's not butter\", toss it with the stuffing mix, placing half in the crock pot. add vegetable mixture and top with the other half of the stuffing mixed with the \"i can't believe it's not butter\". cover and cook on \"low\" for 7 hours.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut squash and zucchini into small (1-2\") cubes. stew and drain. cook cornbread according to directions on box. crumble cornbread. mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs. spread mixture into casserole dish. top with cheese. (at this point, the dish can be refrigerated or frozen until cooking time. great for making ahead!). bake at 350 for 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute squash and onion in olive oil; drain and put hot mixture in a bowl. add egg, butter, mayonnaise, sugar, 1\/2 cup cheese, cracker crumbs, garlic salt, salt and pepper; mix all together. top with remaining 1\/2 cup cheese and bake at 350 degrees for 20-30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees and lightly butter a 2 quart casserole. cook squash for 15 minutes and then drain well. put aside. saute onions in 1 tablespoons of margarine. add remaining margarine to melt after onions are cooked. add croutons to squash and toss lightly. add cooked onions to squash mixture and mix lightly. in a small bowl, beat egg and add this to mushroom soup. add egg and soup into the squash mixture and mix thoroughly. as you are blending this, add salt and pepper seasoning. pour the mixture into the buttered 2 quart casserole. bake uncovered at 350 degrees for 30-40 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: start by preparing the squash. slice the squash into thin circles and cut the onion into strips. sauté the squash and onions together in butter and set them on paper towels to help absorb the oil and water. you don't want your squash too soggy or you'll get a watery casserole. preheat the oven to 350°f. \"slice\" a carrot in to thin strips using a vegetable peeler. combine the squash, onions, carrots, white cheddar, condensed soup, egg, and a handful of cracker crumbs in a large mixing bowl and mix. place the mixture in a 9x13 casserole dish and bake at 350°f for 30-45 minutes. remove from the oven and top with remaining cracker crumbs. bake an additional 5 minutes or until the crackers brown slightly.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil squash in small amount of water, (i boil the onion with the squash). season to taste, with salt and pepper. add butter and all the other ingredients. do not dilute the soup. pour into a greased casserole dish and bake about 30 minutes at 350. (you can top with cheese).","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion and celery in 1\/4 stick butter or margarine until soft, not brown. put remaining margarine in cooked squash. mix well. in large mixing bowl, combine milk and soup; add squash mixture and mix well. add onion\/celery mix. crumble cornbread into mixture. add seasonings and mix well. pour into large, shallow baking dish and bake uncovered at 350 for 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. line a colander with a clean tea towel. place the cooked squash in the lined colander. squeeze excess moisture from the squash and set aside. in a medium size skillet, saute the onion in butter for 5 minutes. remove from pan and mix all ingredients together except cracker crumbs. pour mixture into a buttered casserole dish and top with cracker crumbs. bake for 25 to 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut squash into small pieces and cook until tender. add chopped onion to squash. then add salt, pepper, 1 stick butter and cheese. beat the egg and add to squash mixture. pour into casserole dish. crush crackers and put on top of casserole. dot with butter. bake at 350°f until top is brown, about 45 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small saucepan, combine squash, onion and 1\/4 tsp salt. cover with water and bring to a boil. reduce heat, simmer uncovered for 2 minutes or until squash is crisp tender. drain. in a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until blended. stir in cheese and squash mixture. transfer to a greased 2 cup baking dish. toss cornflakes and butter; sprinkle over top. bake uncovered at 350 for 25-30 minutes or until golden brown and bubbley.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the squash in half lengthwise and scoop out the seeds. place squash, cut side down, in a baking dish. add water and cover tightly with foil. bake at 375° for 20-30 minutes or until easily pierced with a fork. meanwhile, melt butter in skillet. add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. add the tomatoes; cook until most of the liquid has evaporated. set aside. scoop out the squash, separating strands with a fork. combine squash, tomato mixture and all remaining ingredients except parmesan cheese and bread crumbs pour into a greased 2-qt. baking dish. sprinkle with bread crumbs and parmesan cheese. bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. in a large bowl, prepare salad dressing according to package directions. add egg and 1 1\/2 cups of the cheese. add squash and onion. sprinkle with salt and pepper and toss to coat. transfer squash mixture to a 2-quart greased baking dish. top with remaining 1\/2 cup cheese and the saltine crackers. bake 30 minutes or until squash is tender.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut spaghetti squash in half and put into a bowl covered with wrap and cook inches. microwave for 20 minutes until tender to touch. let cool and scoop out seeds. take a fork and pull out the strands of squash. (they just fall out in strands. like spaghetti.). saute all other ingredients. combine with squash and top with any kind of. cheese. bake at 250 for 15 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash according to package directions. drain well. saute onions in butter, mix with squash and put in a large casserole dish. mix together eggs, milk, most of cheese (save some to sprinkle on top) and crackers. add enough crackers so that mixture in more soupy than drippy. add egg and cracker mix to squash and gently stir together. sprinkle cheese on top. bake 370 f 1 1\/2 hours or until golden brown and knife comes out clean.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. in a dutch oven, boil squash until tender, drain. return to pan. while boiling squash, saute onions in butter. mash squash and, over medium heat, add remaining ingredients. transfer to a 2 quart casserole dish and bake uncovered for 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash in boiling water to cover 8 to 10 minutes or until tender. drain squash, and press between paper towels. melt butter in a large skillet; add chopped onion and garlic, and cook. combine onion mixture, squash, soup, and remaining ingredients; spoon. mixture into a lightly greased 11 x 7 x 1 1\/2-inch baking dish. bake at 350 degrees for 30 minutes or until bubbly.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash and onion and drain well before measuring. add butter, salt, pepper, celery salt and milk. mix well. add 1 cup of squash mixture to the beaten eggs and stir to warm the eggs. mix together all ingredients and mix well. pour into greased casserole dish and bake at 375 f for about 40 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: chop squash in food processor. add onion, egg, crackers and butter. process until pureed. pour into a small buttered casserole dish. spread cheddar cheese on top. push some of the cheese down into the squash mix. bake at 350 degrees for 30 minutes. let stand for 5 minutes after removing from oven. sprinkle old bay seasoning on top to taste. enjoy.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre heat oven to 350 degrees. in a large sauce pan, cook sqaush and onions in salted water with butter until tender. drain, add sour cream, salt and pepper, beaten eggs and 1\/2 cup bread crumbs. mix thoroughly and pour into greased 3 qt casserole dish. top with remaining bread crumbs. bake for around 20 mins at 350 degrees, or until bubbly and bread crumbs are brown.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil diced squash for 15-20 minutes. the pieces should be tender enought to fork, but not mush. add milk, butter, salt and pepper. mix in cracker crumbs, cheese, egg and onion. mix together with a spoon or spatula and pour into a 9 x 13 pan. back at 350 degrees for 40 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash with chopped onion until tender. drain all water off squash and add butter. in a large mixing bowl, add eggs, salt, pepper and mix well. then add cracker crumbs and evaporated milk until soupy. add green chiles and then add cheddar cheese ( i leave a little to put on top) . pour into a casserole dish that has been sprayed with pam. bake at 350 deg for 30 min to l hour until golden in color, brown and bubbly.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: the squash takes about 15 minutes in the microwave to be soft enough to mash. let the squash cool so you can handle it. scoop out the seeds and discard. mash squash, add butter, egg, onion, pepper and crackers and mix together. place in buttered casserole dish. sprinkle shredded cheese on top. bake at 350 degrees until bubbles appear on edge, about 25 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in large oven proof skillet. saute onion, add sausage. stir. add chopped cabbage, cover. parboil frozen pierogies. when cabbage has wilted, add salt and pepper to taste. add pierogies. put into 350 degree oven with skillet lid. bake 20 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir the stuffing and butter in a large bowl. reserve 1\/2 cup of the stuffing mixture and spoon remaining into a 2-quart shallow baking dish. stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture. bake at 350 for 40 minutes or until hot.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken broth, squash and onions in saucepan. simmer until veggies are tender, about 15 minutes. add remaining ingredients except ½ of stuffing mix. pour into 2 or 3 quart greased casserole dish. top with remaining stuffing mix. bake at 350 degrees for 30-40 minutes until bubbly and light brown.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. combine squash and water to cover in a medium saucepan; bring to a boil. cover, reduce heat, and simmer 10 minutes or until tender. drain well, and mash; set aside. sauté onion in butter until tender. combine onion, squash, ¾ cup cracker crumbs, cheese and remaining 5 ingredients. spoon into a lightly greased 2-quart casserole or an 11x7-inch basking dish. sprinkle with remaining ½ cracker crumbs. bake, uncovered at 350 for 45 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain. combine cream of chicken soup and sour cream. stir in shredded carrot. fold in drained squash and onion. combine stuffing mix and butter or margarine. spread half of stuffing mixture in bottom of 9x13 baking dish. spoon vegetable mixture atop. sprinkle remaining stuffing over vegetables. bake in 350 degree oven for 25-30 minutes or until heated through. optional: brown 6 pork chops in skillet. then transfer to baking dish. add the summer squash casserole layers as indicated above and bake.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare cornbread per the instructions on the package. pre-heat the oven to 350°f. place the zucchini and squash in a pot and add just enough water to cover. cook over medium-low heat until tender. drain and set aside to cool, reserving 1 cup of water. melt the butter in a large sauce pan. add the chopped onion and parsley and cook over medium heat until the onions are soft and translucent. add the salt, pepper, thyme, garlic, and vegetable bouillon cube, and stir. add the cooked zucchini and squash and the cheddar cheese, and stir. crumble in the cornbread and add the reserved water, and stir. put mixture into a 9\" x 13\" pan that has been sprayed with a non-stick spray. bake covered at 350 f for about 60 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thaw corn souffle' according to package directions, and set aside. melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. add squash and saute 5 minutes. stir together corn souffle, squash mixture, cheese, and next 5 ingredients. spoon mixture into a lightly greased 8 inch square baking dish. bake at 350 degrees for 50 minutes or until set. let stand 10 minutes before serving.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat your oven to 350 degrees. peel and de-seed squash. cut into large cubes and steam in boiling water until soft (about 10-15 minutes). drain squash and mash. add onion in with the butter and melt in microwave. mix together squash, butter, onion, egg, crackers and salt and pepper. place in buttered casserole dish and top with cheddar cheese. bake for 25 minutes or until cheese is slightly brown.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. boil squash about 15 minutes, or until tender. drain. add milk, butter, egg, onion, salt, pepper, and sugar to the squash. mix well. pour mixture into a 9x9 or 8x8 casserole dish. sprinkle cheese and then crackers on top of casserole. bake at 350 for about 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil carrots for 5 minute add hubbard squash boil 3 minute. add zuccini and boil 2 minute drain. mix in bowl: 1 can cream of mushroom soup and 1 cup sour cream. add squash. melt butter in frying pan. add 8 oz. package of stuffing. stir half of dressing into squash mixture. put mixture in 9 x 13 casserole dish. top with other half of stuffing. bake at 375 deg. for 30 minute.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350º. grease the bottom and sides of a 13\"x9\" glass baking dish with vegetable oil or cooking spray. with a hand grater or food processor, shred zucchini, squash and onion. add to a large mixing bowl. to the bowl, add the shredded cheese, eggs, milk and oil. stir to combine. once combined, add the corn muffin mix and your salt and pepper. stir again to completely incorporate all ingredients. pour into prepared baking dish and bake on middle rack of oven for 1 hour. serve warm or room temperature, and enjoy!","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash and drain. (i actually cut the butternut squash in half and bake it in the oven on a cookie sheet if time allows; cover with tinfoil to keep it moist.). mix other ingredients together and gently fold in cooked squash. pour into greased 9\" x 13\" casserole dish. top with crushed cracker crumbs or croutons which have been buttered with cooking oil (use herbed or italian seasoned croutons for more flavor). bake 45 minute @ 350 degrees.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. cook yellow squash and sweet onion in boiling water to cover in a dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well. combine squash mixture, freshly shredded cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3\/4 cup parmesan cheese. spoon into a lightly greased 13- x 9-inch baking dish. stir together melted butter, french fried onions, and remaining 1 cup breadcrumbs and 1\/2 cup parmesan cheese. sprinkle over squash mixture.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the onions until lightly brown. add the squash, seasoning with salt and pepper to taste and cook until tender, about 8 minutes. remove from heat and stir in mayo, 1 cup of the cheese, and 1 cup of the crumbled crackers. pour into a 1 and 1\/2 quart baking dish and sprinkle with remaining cheese, then remaining crackers. bake for 25 minutes at 350 degrees.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. drain; set aside. preheat oven to 350°f. melt margarine in a medium, heavy saucepan over medium heat. add flour; cook, stirring constantly, 1 minute. gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. remove from heat; add cheese, salt, and pepper, stirring until cheese melts. add squash mixture; stir well. spoon squash mixture into a shallow 1 1\/2-quart baking dish coated with cooking spray. sprinkle squash mixture evenly with breadcrumbs. bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350°\/. slice the squash into 1\/2-inch slices. steam the squash for 12 minutes or until tender when pierced with a fork. while the squash is steaming, mix the egg, mayonnaise, chives, basil, thyme, salt, and pepper in a medium mixing bowl. remove the squash from the steamer basket. add the squash and 3\/4 cup of the cheese to the herbs and stir gently to combine. pour into a 11x7 baking dish and top with the remaining 1\/2 cup of cheese. bake for 30 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. drain well; gently press between paper towels. melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3\/4 cup parmesan cheese, and next 7 ingredients. spoon into a lightly greased 13- x 9-inch baking dish. melt remaining 2 tablespoons butter. stir together melted butter, remaining 1 1\/2 cups soft breadcrumbs, 1\/2 cup parmesan cheese, and garlic salt. sprinkle mixture evenly over top of casserole. bake at 350° for 35 to 40 minutes or until set.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degree f. bake squash in 350 degree oven 20min or until tender. mix squash and remaining ingredients. spoon into 8inch square baking dish. top with and additional sprinkling of cheese and bake for approximately 1 hour or until heated through.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. in large skillet, combine squash, onion, garlic, vinegar and worcestershire and saute until tender and lightly caramelized. drain excess liquid off into a large pan and reduce it over low heat. add butter to the reduction, stirring to combine and mix the flavors until the butter is melted. remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar. add in the cornbread, cheese, and drained squash mixture and combine until well mixed. spread into a 9 x 13 casserole dish. toss crackers with melted butter until well coated and spread across top of casserole. place in oven and bake 40 minutes or until done.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. heat butter and olive oil in large skillet. add onion and garlic and cook 2 minutes. add zucchini and squash. cover and cook over medium heat for 15 minutes stirring occasionally. transfer mixture to a buttered 2 quart casserole dish using a slotted spoon. combine eggs, half-n-half, salt, pepper, and thyme. pour over squash and mix well. bake 35 minutes. remove from oven and top with panko and cheese. place under broiler and broil until brown, about 3 minutes.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: flash boil the squash on the stove in a small amount of water for about 3-5 minutes, or until just tender. drain. in a large bowl, combine soup, sour cream, butter, carrots, onion and stuffing mix. add squash and fold inches. pour into greased crock pot. top with crushed ritz crackers. cook on low for 3-4 hours or high for 2 hours, or until squash is tender. add 1 cup of shredded cheddar cheese. cook for about 5 minutes or until cheese is melted.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f (200 degrees c). place squash and onion in a large skillet over medium heat. pour in a small amount of water. cover, and cook until squash is tender, about 5 minutes. drain well, and place in a large bowl. in a medium bowl, mix together cracker crumbs and cheese. stir half of the cracker mixture into the cooked squash and onions. in a small bowl, mix together eggs and milk, then add to squash mixture. stir in 1\/4 cup melted butter, and season with salt and pepper. spread into a 9x13 inch baking dish. sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. bake in preheated oven for 25 minutes, or until lightly browned.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice. dissolve jello in water; add pineapple. pour into a 13x9 inch dish; chill until almost set, about 45 minutes. in a mixing bowl, beat cream cheese and cool whip until smooth. carefully spread over jello; chill for 30 minutes. meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks, and reserved pineapple juice; bring to a boil, stirring constantly. cook 1 minute or until thickened. cool. carefully spread over cream cheese layer. chill for at least 1 hour.","target":"lightly grease a 7-cup mold with vegetable spray. dissolve the gelatin in the boiling water; cool slightly. in a bowl, beat the cream cheese until smooth. gradually add the gelatin mixture to the cream cheese; beat well. add in the sour cream, mayo, lemon juice, worcestershire sauce; chill until the consistancy of unbeaten egg whites. remove from the fridge; stir in the next 6 ingredients. pour into the prepared mold. chill until firm (about 5 hours). unmold onto a bed of cucumbers slices, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice. dissolve jello in water; add pineapple. pour into a 13x9 inch dish; chill until almost set, about 45 minutes. in a mixing bowl, beat cream cheese and cool whip until smooth. carefully spread over jello; chill for 30 minutes. meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks, and reserved pineapple juice; bring to a boil, stirring constantly. cook 1 minute or until thickened. cool. carefully spread over cream cheese layer. chill for at least 1 hour.","target":"using a large bowl completely dissolve jello in the boiling water. mix in sour cream and whisk until there are no lumps. stir in pineapple, carrots, celery and nuts. pour into a ring jello mould. place in refrigerator and chill for at least three hours. when ready to serve unmould jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and chop tomatoes, set aside. heat large heavy skillet, i prefer an iron skillet. pour in oil. add flour to oil and lightly brown flour, stirring constantly. add tomatoes, salt, pepper, sugar and water. simmer on low heat until tomatoes are cooked. you may have to add a little water as this cooks, if it becomes too thick. serve over rice, mashed potatoes, biscuits, etc.","target":"preheat oven to 350°f. mix tomatoes, garlic, 2 1\/2 tablespoons chives, and marsala in bowl to blend; season to taste with salt and pepper. transfer to 8 inch gratin dish. toss breadcrumbs, cheese, and olive oil in large bowl to blend. season topping to taste with salt and pepper. sprinkle topping over tomatoes. bake until juices bubble and topping is golden brown, about 40 minutes. let stand 10 minutes. sprinkle with remaining 1\/2 tablespoon chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place artichoke hearts and salt in a saucepan containing about 2 inches of water and bring to a boil. cook until slightly tender. pack in pint jars. place a sliver of lemon and lime in each jar. combine the oil, juices and garlic in a saucepan and bring to a boil. pour immediately over the artichoke hearts and seal. place caps on jars. process for 20 mins. in a water bath canner.","target":"preheat the oven to 375 degrees f. spray a 9 x 13 dish with cooking spray. mix goat cheese, italian spices, 1\/2 cup breadcrumbs, and half and half together. mix 1\/4 cup breadcrumbs and parmesan cheese together. drain artichoke hearts well and cut them in half. place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice. top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top. spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown). on the grill, use indirect medium heat to bake the dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim excess fat from chops. in large skillet heat oil and brown both sides of chops. put onions, bell peppers in bottom of crock pot, sprinkle with tapioca, layer sweet potato slices over veggies, top with pork chops. mix together remaining ingredients in small bowl, pour over chops, cover crock pot, cook on low setting 6-8 hours til meat is tender.","target":"layer in your crock pot about 1\/4 the can of sauerkraut. then layer a level of potatoes, then layer the pork chops and more kraut. repeat if needed. cook on low for 6-8 hours or until the chops are cook though. i have also used country style ribs instead of pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim excess fat from chops. in large skillet heat oil and brown both sides of chops. put onions, bell peppers in bottom of crock pot, sprinkle with tapioca, layer sweet potato slices over veggies, top with pork chops. mix together remaining ingredients in small bowl, pour over chops, cover crock pot, cook on low setting 6-8 hours til meat is tender.","target":"heat butter and oil in large skillet. brown pork chops on both sides, set aside. combine soup, mushrooms, mustard, broth, garlic, salt, basil and pepper in crock pot. add potatoes and onion, stirring to coat. place pork chops on top of potatoe mixture. cover and cook on high 3-4 hours. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim excess fat from chops. in large skillet heat oil and brown both sides of chops. put onions, bell peppers in bottom of crock pot, sprinkle with tapioca, layer sweet potato slices over veggies, top with pork chops. mix together remaining ingredients in small bowl, pour over chops, cover crock pot, cook on low setting 6-8 hours til meat is tender.","target":"lightly brown onions in oil. add garlic powder, worcestershire sauce, chili powder, water and ketchup. simmer the sauce for 10 minutes. arrange pork chops in crock pot, pour sauce over the chops. cover and cook for 20 minutes on high. turn to low heat for 3 1\/2 hours. add beans and tomatoes. cover and cook for another 1 1\/2 hours, for a total of 5 hours cooking on low heat. the pork will fall off the bones. remove bones and serve. if you're in a hurry, you can add the tomatoes and beans earlier and cut the total cooking time. in my crock pot, the pork is well-cooked at about 4 hours. note: this is the kid-friendly not-very-spicy version. for extra heat, feel free to add more chili powder."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in 10-inch skillet melt butter; add chicken livers and garlic. cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes). stir in remaining spread ingredients. continue cooking until heated through (1 to 2 minutes). spoon into blender container or food processor. blend or process until smooth. press liver mixture into greased 2 cup mold or soup bowl. chill until firm (1 to 2 hours). in small bowl, stir together all frosting ingredients. unmold liver spread onto a serving plate. frost liver spread, decorating if desired.","target":"dry the livers on paper towels. sprinkle with 1 tbsp flour. melt margarine in a fry pan, saute the onion until softened. add livers saute for about 3 minutes or until just browned. add mushrooms, worcestershire sauce, chile sauce, thyme and pepper. saute 5 minutes. combine sour cream and the remaining flour, mix well. stir into the liver mixture and bring to just boiling. remove from heat sprinkle with parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: line 4 plates with the red leaf lettuce. saute chicken livers in the oil until done. add the grapes and vinegar. season with salt and pepper. divide among the 4 plates. sprinkle 1 tablespoon of toasted pine nuts over the salad. to toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. watch closely as they burn easily.","target":"dry the livers on paper towels. sprinkle with 1 tbsp flour. melt margarine in a fry pan, saute the onion until softened. add livers saute for about 3 minutes or until just browned. add mushrooms, worcestershire sauce, chile sauce, thyme and pepper. saute 5 minutes. combine sour cream and the remaining flour, mix well. stir into the liver mixture and bring to just boiling. remove from heat sprinkle with parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown beef, onion, garlic. drain and rinse the fat off. add potatoes, tomatoes, tomato sauce, salt, pepper, and oregano. cook until potatoes are done. add corn, red bell pepper and parsley. cook through til corn is hot. serve with fresh green beans and fresh oven roasted garlic on bread.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook meat and onion in hot cooking oil until the meat is browned in a dutch oven. add beer, water, tomato paste, paprika, caraway seed, salt and pepper. cover and summer for 1 ½ hours. add potatoes, parsley and sauerkraut. cook covered for 30 minutes.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spray a large dutch oven with nonstick cooking spray. add onions and brown over medium-high heat for 5 minutes. stir in beef, salt, pepper and paprika. place 1\/2 bell pepper on top of meat mixture. bring mixture to a boil, reduce heat to low and simmer 1 1\/2 hours. add remaining vegetables and 1 cup water and bring to a boil. reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes more.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a heavy skillet. add onion and cook over low heat until lightly yellowed. add paprika and blend well. add meat, green pepper, salt, and water. cover and simmer until meat is tender, about 1 1\/2 to 2 hours. add more water if desired, although mixture should not be overly soupy when finished cooking. serve over hot boiled potatoes or topped with dumplings. (i use recipe#171228).","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven, add noodles and cook a minute or less than the recommended time on package. in a large skillet, add beef, onions and celery and cook until beef is no longer pink. drain off fat from beef and set aside. when noodles finish cooking, drain well then add beef mixture to noodles in dutch oven. add the rest of ingredients and stir until well blended. cover and cook over medium heat until it begins to boil. reduce heat to a low simmer. cover and simmer, stirring frequently, for 30 minutes or until heated through and serve.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef; drain and set aside. heat olive oil over medium-high heat. stir in mushrooms, green peppers, onion, paprika, salt, sugar, pepper and garlic salt. add diced tomatoes, tomato soup, cooked macaroni, and ground beef. add a little water if needed. sometimes the diced tomatoes don\u2019t have enough juice. cook 5 minutes on medium heat, then reduce heat and simmer for 20 minutes. stir often.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all of the ingredients together except noodles. cook until onion and celery are tender. add this to 1-lb macaroni noodles or a package of egg noodles which has been cooked in a separate pot according to directions. the bay leaf, garlic and marjoram may be added while simmering. simmer 5-10 minutes and serve.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lightly brown meat in vegetable oil in a heavy skillet. add salt, pepper, onion, bay leaves, sugar and 2 cups water. cook over low heat, covered 1 1\/2 hours. remove bay leaves. combine flour, paprika, 1\/4 cup water and vinegar; blend well. gradually add to meat. cook 10 minutes longer, stirring constantly until sauce is thickened.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook pasta according to package directions. while preparing pasta, saute onion, green pepper and garlic in skillet with 1 tablespoon of olive oil. add ground beef and cook until browned. add tomato soup and cook for an additional 10 minutes. add cooked macaroni. add salt and pepper to taste and serve.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. add the garlic and caraway seed. cook another minute. add the sweet and sharp paprika, marjoram, thyme and bay leaf. saute another minute, until fragrant. add the tomato paste. deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper. bring to a boil, then lower to a simmer and cook until very tender, about 1-1\/2 hours, stirring occasionally. taste and adjust seasoning with salt and pepper.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil macaroni until al dente, drain and reserve. brown ground beef, draining off any fat. add onion and garlic powder, cook until onion is translucent. add in tin of tomatoes with their juices. return cooked macaroni to pot, heat through. add cheez whiz or velvetta, stir until melted. season with salt and pepper, to taste.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown beef, onions, salt and garlic together. drain. add rest of ingredients. bring to boil then simmer on low for at least an hour, stirring occasionally. it's done when the sausage no longer floats to the top between stirrings. the longer this cooks, the better it is.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a slow cooker, combine flour, salt and pepper. add beef and toss to coat. in a large skillet, heat 1 tablespoons of the oil over medium-high heat; brown seasoned meat in 4 batches, adding more oil as needed. return to slow cooker. add remaining oil to skillet; cook onions and garlic for 1 minute. add wine and bring to a boil, scraping up brown bits from bottom of pan. pour over beef, stir in chili sauce, tomatoes and paprika. cover and cook on high for 4-6 hours until meat is tender. small batch goulash: prepare recipe as above, substituting1 can (340ml) seasoned tomatoes for the plain tomatoes, and reducing all ingredients by half. cook on low for 5-6 hours or on high for 2-3 hours.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground meat until pink. drain off grease. add onion, garlic, soy sauce, salt, and pepper. cook 5 minutes. add remaining ingredients. stir and simmer for 1 to 2 hours. salt and pepper to taste. if mixture thickens to much add more water. serve with corn chips and cheese, cornbread, or garlic bread.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325*f. heat half of oil in ovenproof saute pan over med heat. add half of meat and sear well on all sides. season with salt and pepper. remove meat from pan and set aside. add remaining oil to pan and repeat searing technique for reamaining meat. place all meat aside. add onions to hot pan and cook 8 minutes over med heat, stirring occasionally. add paprika and garlic, mix well and cook 8 minutes over med heat. return meat to saute pan. sprinkle in flour and mix well. cook 4 minutes over low heat. add remaining ingredients and season, mix well. bring to a boil, cover and cook 3 hours in oven.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large stock pot with lid fry onion in lard until golden brown. add meat and paprika and cook until meat is browned. add paprika, marjoram, salt, pepper and garlic and pour 1\/2 cup water and cover. simmer until the meat is tender (about 1 hour). as water evaporates add more water to pot. when meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. add 1 cup of water and let simmer another 10-15 minutes longer.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown hamburger in a large pot. while the meat is cooking, boil the pasta to al dente and set aside. cut the potatoes into small cubes (less than 1\/2\") and add to the hamburger. cook the meat and potatoes for ~5 minutes over medium heat before adding the diced tomatoes (juice and all) to the pot. season liberally with salt, pepper, and paprika. put a lid on the pot and cook for 15-20 minutes, stirring occasionally, or until the potatoes are tender. the smaller your cubes, the faster they'll cook. once the potatoes are cooked through, add the green beans and macaroni and stir to combine.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put water on to boil for macaroni. start to brown meat. cut veg's and add to meat as it cooks. when water boils, add macaroni and cook according to box directions. add tomatoes and tomato paste to meat mixture when all brown. add cooked\/drained macaroni. add salt and pepper and butter to taste on plate.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat shortening in a heavy two-quart saucepan over medium heat. add onions and saute until golden-brown, 7-10 minutes. add beef and cook, stirring, until meat loses its bright red color. add salt, paprika and tomato paste. cover and simmer over medium-low heat until beef is tender, 1 1\/2-2 hours. add water if necessary to prevent sticking.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients, except cornstarch, water, salt and pepper, and noodles, in slow cooker; cover and cook on low 6-8 hours. turn heat to high and cook 10 minutes; stir in cornstarch and water, stir 2-3 minutes. season to taste with salt and pepper; serve over noodles.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown hamburger with salt and pepper in large skillet on medium heat. boil 3 to 4 cups water in a large pot on medium heat. add pasta and let boil for 10 min or how long package says. add tomato sauce,remaining water, italian seasoning, parsley garlic, chilli powder, oregano, mustard and sugar to meat. stir, and bring to simmer then turn on low. drain pasta and add to sauce. stir.","target":"cook macaroni according to package directions, omitting salt. drain and set aside. brown ground beef with mushrooms, onion and garlic. pour off fat. add remaining ingredients. simmer gently about 15 minutes. add cooked, drained macaroni. simmer 5 minutes. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"slice the pork into 2 inch by 1\/2-inch strips. melt the shortening in a large frying pan or skillet over medium heat. add pork and cook, stirring constantly, until pork browns. add water, bouillon cubes and 1\/2-teaspoon salt. mix well and cover; simmer until tender, about 1 hour. in a medium saucepan, combine brown sugar and cornstarch. stir in reserved pineapple juice, soy sauce, vinegar and 1 1\/2 teaspoons salt. cook over medium heat, stirring occasionally, until thickened. add sauce-cooked pork; mix well. stir in pineapple, green pepper and onion. cook over low heat until vegetables are tender, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"combine egg, flour, salt, 1\/4 cup cornstarch, and 1\/4 cup chicken broth in a medium mixing bowl; beat until smooth. dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes. drain. heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic. cook until vegetables are tender but not browned. stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute. slowly add 1\/4 cup water to 3 tablespoons cornstarch, stirring until smooth. stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly. add pork, pineapple, and tomato; cook just until well heated. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"place onion, carrot and celery in bottom of slow cooker container. top with chicken. combine dressing, soy sauce, brown sugar, ginger and juice from pineapple chunks; reserve pineapple. add mixture to slow cooker. cover and cook on low for 7 to 8 hours. (or high for 3-1\/2 to 4 hours.). during last 30 minute of cooking, add peppers and pineapple. serve over cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"in a large heavy pan, brown the meat in the butter, turn down the heat and add the onion (chopped). cook till the onion is soft. add the soup, sauces, sugar and vinegar. add salt and pepper is desired. cover and cook slowly for 90 minutes. add drained pineapple and sprouts. thicken with flour and water mix if desired. serve with rice or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"put carrots, onion and celery in slow cooker. top with chicken. combine brown sugar, catalina, soy sauce and ginger. pour over chicken. cover and cook on low 7-8 hours. during last 30 minutes stir cornstarch into pineapple liquid. pour in with pineapple and bell peppers. cover, turn to high. serve over hot cooked brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"place onions, carrots and celery in slow cooker; top with chicken. mix sugar, dressing, soy sauce and ginger; pour over chicken. cover with lid. cook on low 4 to 5 hours, increasing heat to high for the last 30 minute stir cornstarch into reserved pineapple liquid. add to slow cooker with pineapple and peppers; stir. cook, covered, 30 minute or until sauce is thickened. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the flour, sugar, egg, ice water, 2 tbsp vegetable oil, salt,cayenne and sauce in a bowl. cover and chill for 30 minutes. pat the shrimp dry with paper towels and dip in the batter. heat the vegetable oil in a deep, heavy pot or electric fryer to 350. fry the shrimp in small batches, in the hot oil until golden brown. drain on paper towels.","target":"melt butter with curry, onion, and ginger and cook until onion begins to soften. add the flour and stir to combine with butter. add the broth, milk, salt, sugar and lemon and stir to combine with flour. bring to a simmer and add the shrimp. simmer until the shrimp is cooked. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucepan, heat oil; saute onion until tender. stir in soup and curry powder; bring to a boil. add the shrimp; cook and stir until shrimp are pink. lower heat and stir in sour cream, salt, and pepper. cook until heated thoroughly. serve over rice.","target":"melt butter with curry, onion, and ginger and cook until onion begins to soften. add the flour and stir to combine with butter. add the broth, milk, salt, sugar and lemon and stir to combine with flour. bring to a simmer and add the shrimp. simmer until the shrimp is cooked. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in a large skillet, med. to med. high heat. add the green onions, green peppers, red peppers and mushrooms. saute for approximately 4 minutes. add 1\/2 can of soup, curry (i use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper. let sauce cook and thicken. (approx. 5 minutes , you judge as to when the sauce thickens up for you.). add shrimp. add heavy cream. if it's too thick, you can add a little more heavy cream. simmer for about 8 minutes, or until the shrimp is cooked through. serve atop cooked wild rice (you can use white rice, if you prefer). enjoy!","target":"melt butter with curry, onion, and ginger and cook until onion begins to soften. add the flour and stir to combine with butter. add the broth, milk, salt, sugar and lemon and stir to combine with flour. bring to a simmer and add the shrimp. simmer until the shrimp is cooked. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet saute' onion and pepper in butter until soft. add in the garlic and curry, stirring for 30 seconds. add uncooked shrimp in a single layer. drizzle on the warm brandy, ignite, stir. sprinkle with paprika and salt. mix in the cream. cook 2-3 minutes and stir in the tabasco.","target":"melt butter with curry, onion, and ginger and cook until onion begins to soften. add the flour and stir to combine with butter. add the broth, milk, salt, sugar and lemon and stir to combine with flour. bring to a simmer and add the shrimp. simmer until the shrimp is cooked. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and wash the shrimp. in a large bowl, coat the shrimp with the olive oil. (note- you might need less than 1 cup. i think i used less. just use enough to get the shrimp fully coated and have a little extra for sauteeing.). add the spices, and mix well. let sit for 10 minutes for the shrimp to absorb the cajun seasoning and oil and fully marinate. pour the entire contents of the bowl into a frying pan, and cook on medium-high heat until the shrimp are pink and opaque. serve immediately, great with rice; and also with some pasta and greens with cannellini!","target":"heat oil in skillet on medium-high heat. add shrimp and saute 1 minute. remove shrimp to a dish. add sherry to skillet and simmer 30 seconds. add mustard and cream and mix well. return shrimp to skillet for 1 minute. add pepper to taste. garnish with chives on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in a 9 x 13 inch pan. mix together flour, sugar, baking powder and salt. stir in milk and egg. pour evenly over melted butter. combine peaches, sugar and spices and spread over batter-do not stir! bake 35-45 minutes at 350°f until batter comes to the top and is golden brown. serve warm with ice cream.","target":"preheat oven to 350. in a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk. mix well. spray 9x9 pan and pour batter in to pan. sprinkle peaches on top of batter. combine topping and evenly sprinkle on top. bake one hour until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in a 9 x 13 inch pan. mix together flour, sugar, baking powder and salt. stir in milk and egg. pour evenly over melted butter. combine peaches, sugar and spices and spread over batter-do not stir! bake 35-45 minutes at 350°f until batter comes to the top and is golden brown. serve warm with ice cream.","target":"biscuits: in bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder and salt. using pastry blender or 2 knives, cut in butter until in coarse crumbs. using fork, stir in milk to make ragged dough. set aside. in large bowl, toss together peaches, sugar, flour and lemon juice. transfer to 8-inch square glass baking dish. bake in 350f oven for 20 minutes. drop dough by 9 heaping 1 tablespoons onto hot fruit mixture. bake until biscuits are golden and no longer wet underneath, about 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice chicken into thin pieces, dredge in flour, salt and pepper. heat olive oil on medium heat and saute garlic. add chicken and quickly saute until brown, remove. turn heat to high and deglaze pan with wine. reduce heat to medium, cook 2-3 minutes to remove alcohol. stir in tomato sauce and oregano, season to taste with salt and pepper. add mushrooms. cook 2-3 minutes until mixture bubbles. return chicken to pan and cook for 4 minutes. serve over buttered pasta.","target":"heat oil in a large skillet over med-high heat. add mushrooms and sauté until tender and releasing liquid, about 5 minutes. meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. move mushrooms to outer edge of skillet once cooked. place chicken in center of skillet and sauté until golden, about 2-3 min per side. add wine to skillet, simmer 1 minute, add 3\/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through about 8 minute. dissolve cornstarch in remaining 1\/2 cup of broth in small bowl, add to skillet. simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice chicken into thin pieces, dredge in flour, salt and pepper. heat olive oil on medium heat and saute garlic. add chicken and quickly saute until brown, remove. turn heat to high and deglaze pan with wine. reduce heat to medium, cook 2-3 minutes to remove alcohol. stir in tomato sauce and oregano, season to taste with salt and pepper. add mushrooms. cook 2-3 minutes until mixture bubbles. return chicken to pan and cook for 4 minutes. serve over buttered pasta.","target":"heat the oil in a skillet and fry the crushed garlic until it is golden brown. drain on paper towels, mince into fine pieces and set aside. put the chinese-style noodles (mami) in warm salted water to separate them. if using dried egg noodles, cook in salted, boiling water until the noodles are just tender. in a saucepan, bring the chicken broth to a boil. stir in the fish sauce, then add salt and pepper. pour the broth into each bowl and garnish with fried garlic."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the strawberries and mix with the sugar. let stand until the sugar dissolves. sprinkle the gelatin over cold water. let stand 5 minutes, then heat gently until the gelatin dissolves completely. add the gelatin and lemon juice to the sliced berries. fold in the whipped cream. pour into a 1-quart mold or serving dish. chill until set. carefully unmold and serve.","target":"in a large bowl, crush strawberries and add sugar. let stand 30 minutes. pour cold water in a bowl and add the unflavored gelatin to the top. let stand 5 minutes. add boiling water to dissolve the gelatin; stir. stir in the the strawberries and add fresh lemon juice. chill the gelatin until it is the thickness of unbeaten egg whites. whip the cream until firm peaks form. gently fold into strawberry mixture. pour into pie crust and refrigerate for at least 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large stockpot, boil potatoes with salt until tender--about 15 minutes. drain water and add remaining ingredients. mash until smooth (i like to leave at least a few lumps, call me weird). serve with gravy or butter. note: you can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash. for another tasty variation, try adding shredded cheddar and cooked broccoli pieces.","target":"peel potatoes. cut into 1 1\/2 inch chunks, dropping into a large saucepan half filled with cold water. add 1\/2 teaspoon salt. bring to boiling and boil, partially covered, until potatoes are tender, 15 minutes. drain and set potatoes aside. in same saucepan, bring 1 cup milk and butter to simmering. turn off heat. return potatoes to pan. add pepper, nutmeg, and remaining 1 1\/2 teaspoons salt. mash. stir in parsley and remaining 1\/2 cup milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large stockpot, boil potatoes with salt until tender--about 15 minutes. drain water and add remaining ingredients. mash until smooth (i like to leave at least a few lumps, call me weird). serve with gravy or butter. note: you can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash. for another tasty variation, try adding shredded cheddar and cooked broccoli pieces.","target":"place the potatoes into a large pot. cut the potatoes in half. add salt water to pot and boil. leave to boil until potatoes are tender. leave potatoes out to dry. mash potatoes with a potato masher twice to make it smooth. add the butter and milk. continue to mash the potatoes until it is smooth and fluffy. add the salt and pepper for taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom put the plum halves, cut side down, covering entire bottom of pie plate. sprinkle 2 tablespoons sugar over the top of the plums. combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla. stir until smooth. pour over the fruit in the pan. bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. let stand some minutes before slicing. serve with whipped cream and\/or fresh fruit.","target":"grease a shallow 18x28cm ovenproof dish with butter. place the plum halves, evenly over the base of the dish. place eggs and sugar in a food processor and blend until pale. add the flour and essence and process until smooth. add the milk. process until well mixed. pour the batter over the plums. bake in a moderately hot oven (190°c) for 25 to 30 minutes or until the custard is set and golden. serve dusted with icing sugar, cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 200°c\/gas6. grease a shallow ovenproof dish (1.5l capacity). arrange the plums in the dish, spreading them in an even layer. place in the oven for 5 minutes so the dish will be hot when you come to pour the batter (important!). sift the flour into a bowl and add the sugar. mix the coconut milk, milk, eggs and vanilla. whisk into the flour mixture to make a smooth batter. i usually just throw it all in a belnder and whizz until i have a smooth batter! pour the batter over the fruit. bake for 20 - 25 minutes or until set and golden in colour. scatter the dessicated coconut over the top and serve straight away with whatever you fancy (see my ideas above).","target":"grease a shallow 18x28cm ovenproof dish with butter. place the plum halves, evenly over the base of the dish. place eggs and sugar in a food processor and blend until pale. add the flour and essence and process until smooth. add the milk. process until well mixed. pour the batter over the plums. bake in a moderately hot oven (190°c) for 25 to 30 minutes or until the custard is set and golden. serve dusted with icing sugar, cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 475 degrees. lightly grease a baking sheet. in a large bowl, mix mustard and worcestershire sauce until blended. in a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper. toss chicken thighs in mustard mixture and then coat with crumb mixture. place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.","target":"mix buttermilk, lemon juice\/zest, and 1 tsp of salt in a resealable bag; shake to dissolve salt. add chicken thighs and refrigerate to marinate (30 minutes to 12 hours). preheat oven to 425 degrees fahrenheit. mix panko, thyme and remaining salt in a shallow dish. remove chicken thighs from buttermilk and discard marinade. dredge chicken thighs in panko mixture and place on a baking sheet fitted with a wire rack. bake chicken for 30 minutes. lower temperature to 300 degrees fahrenheit and bake for an additional 30 minutes. serve with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). cool and peel. in a large bowl, mash. add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. in a separate bowl, beat egg whites to stiff peaks. fold into potato mixture. coat a 6-cup casserole with non-stick spray. add mixture, sprinkle with almonds. bake at 350 degrees until puffy and set, about 40 minutes.","target":"cover potatoes with water and cook until tender. mash with butter. add salt, garlic powder, egg, and flour, mix well. toss onto a well floured surface. make into small balls, about 1-1\/2 inch. heat oil to 375*. drop potato balls into hot oil and fry for 2-3 minutes, or until golden brown. may do this in batches; keep warm in oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). cool and peel. in a large bowl, mash. add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. in a separate bowl, beat egg whites to stiff peaks. fold into potato mixture. coat a 6-cup casserole with non-stick spray. add mixture, sprinkle with almonds. bake at 350 degrees until puffy and set, about 40 minutes.","target":"to the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks. beat the egg whites until stiff. fold them into the well-blended potato mixture. pile the mass into a well-greased baking dish. with the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. also, dot with extra butter, if desired. bake at 375 for 20-30 min, just until potatoes start to look a bit dried out and start to brown. let cool a minute or two and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place strawberries and sugar in food processor. process until finely chopped, scraping bowl occasionally. with processor running slowly add cream. process until mixture is smooth and creamy. serve immediately or freeze in a airtight container up to two weeks. try using frozen peaches or blueberries in place of strawberries.","target":"combine 11\/2 c of the milk, whipping cream and sugar, and then stir to dissolve sugar. fill one 16 cube ice cube tray with the mixture. freeze for at least 3 hours, or until frozen solid. place ice cream cubes in the master prep pitcher and then add frozen strawberries, strawberry syrup, vanilla extract and the remaining 1\/2 c of milk over top. secure the pitcher's top and pulse for 10-15 seconds, until smooth and creamy. serve granished with a drizzle of strawberry syrup or fresh strawberries. note: cook time is freezing time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove stems carefully from mushroom. chop onion and mushroom stems into small pieces. saute in butter-use only 2 tbsp. combine cream cheese with onion and mushroom pieces. add a dash of garlic salt, add drained crabmeat. fill mushroom caps. melt remaining butter. if there is any extra mushroom and onion pieces left, set aside. using microwave casserole dish, cover bottom with butter, mushroom and onion mix. place filled mushroom caps in this. cover and microwave on high for approximately 4 minutes. sprinkle with crushed french fried onions.","target":"mix the stuffing mix with the hot water, cover and stand 5 minutes. saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes. the mushrooms should be lightly browned but still firm. remove caps and place them in a shallow baking dish. add the chopped stems and peppers to the fry pan, saute 5 minutes. stir in the stuffing mix. spoon the mixture into the caps, drizzle with 2 tbsp butter\/margarine. *you may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing. preheat broiler. broil 5-7 inches from heat for approx 5 minutes or until golden and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove stems carefully from mushroom. chop onion and mushroom stems into small pieces. saute in butter-use only 2 tbsp. combine cream cheese with onion and mushroom pieces. add a dash of garlic salt, add drained crabmeat. fill mushroom caps. melt remaining butter. if there is any extra mushroom and onion pieces left, set aside. using microwave casserole dish, cover bottom with butter, mushroom and onion mix. place filled mushroom caps in this. cover and microwave on high for approximately 4 minutes. sprinkle with crushed french fried onions.","target":"preheat oven to 375 degrees. wipe mushrooms clean with a damp paper towel and then dry them. place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. combine all other ingredients and stir until well mixed. evenly distribute crab mixture among the mushroom caps. place in the oven for 10 - 12 minutes, until hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until almost crisp; drain. add crumbled ground beef and onion; brown evenly and drain. stir in beans and tomatoes. add chili powder and cumin. season to taste with salt and pepper. bring to boil. reduce heat, cover and simmer 45 minutes to 1 hour. grease upper inside edge of a 2 qt casserole dish. spoon in hot mixture. combine all corn bread topping ingredients and mix until smooth. spoon over meat mixture. bake in a preheated 425 degree oven 25 to 30 minutes.","target":"brown ground beef and onion in a large electric skillet. add salt, garlic salt, pepper, tomato sauce, tomato paste, mustard, worcestershire sauce and 5 to 6 cups water. when mixture starts boiling, add macaroni. cover and boil for 10 to 15 minutes, stirring occasionally, to keep from sticking. add additional water as needed. when macaroni becomes soft, arrange cheese slices on top. cover; turn off heat and let stand for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a heavy nonstick skillet or wok over medium high heat. sauté chicken 3 to 5 minutes until golden. stir in ginger, almonds and vegetables and stir fry another 3 to 4 minutes. combine stock, sherry, soy sauce and cornstarch in a bowl. stir into skillet until bubbling. fold in asparagus, reheat and serve immediately.","target":"slice chicken in thin strips. heat 4 tbsp of oil in large pan. stir in chicken and saute until chicken is thoroughly cooked and no longer pink. remove and keep warm. split asparagus lengthwise, then cut into 1 1\/2 inch lengths. heat remaining 2 tbsp vegetable oil in same pan. stir in asparagus and onions. saute 2 minutes. stir in chicken, mushrooms and liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. simmer 3 minutes. mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. cook, stirring constantly until mixture thickens and boils 3 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"cook meat and onions in 1\/4 cup bouillon until well done. drain and season. place mixture in an 8 by 11 inch baking pan, cover with layer of carrots and peas. prepare two cups medium thick gravy using above liquid and adding more bouillon to flavor (if needed). pour hot gravy over meat and vegetables. mash potatoes, seasoning with a little milk, salt, and pepper. spread potatoes over meat mixture and dot the top with butter. bake 1 hour in a preheated 300 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"if using leftovers just bring to room temp-. if using ground beef, brown in microwave or skillet, drain. add vegetables and gravy in 2 quart baking dish. cover w\/mashed potatoes, add cheese and dot w\/butter, salt and pepper. bake uncovered at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"brown beef- crumbly- drain. mix beef, soup, corn, vegetables and tomatoes in a 9x13\" pan. make at least 2 cups of mashed potatoes (i recommend using at least twice that, but i like a nice thick coating), use the directions on the box. spread the potatoes over the beef\/veggie mix in the 9x13 pan. coat the top with the shredded cheese (i use an 8oz bag of shredded cheese, but i like it nice-n-cheesy). bake at 350 for 25 minutes (or until cheese is hot and bubbly)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"peel and cut potatoes. steam until tender. mash with milk and butter. in separate pan, brown meat and drain off fat. add onion soup mix and mushroom soup. spoon into 2-quart casserole dish. spread evenly and top with mushrooms. top with mashed potatoes and then add cheese to top. spread cheese and put into 350 degree oven for 30 minutes. goes well with garlic green beans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"mash potatoes with butter, salt, and milk. saute the ground lamb with the seasonings. add the onions, pine nuts and mushrooms and saute until fully cooked. spread half of the mashed potatoes in the bottom of greased baking dish; spread the lamb filling over the potatoes and cover with the remaining potatoes. dot the top with butter and sprinkle with bread crumbs. bake at 350°f for 30 minutes. cut into squares to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"fry onion and ground beef together until ground beef is no longer pink. drain and put in bottom of a 2 1\/2 quart casserole dish. cover with the creamed corn. then cover with the potatoes, making sure that all the corn is covered. bake at 350f until the corn starts to bubble up around the potatoes, about 30 minutes (longer if ingredients were cold). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"in a 3 quart pan, cook turkey and onion over medium heat until meat is no longer pink; drain. stir in the mixed vegetables, gravy, 1 teaspoon salt, sage, thyme, rosemary and pepper. transfer to 8\"x8\" pans coated with nonstick cooking spray. prepare the instant potatoes with water, milk, butter and remaining salt. spread over meat mixture. store in the refrigerator for no longer than one day (or freeze). to freeze it: cool completely and place each pan in it's own labeled 1 gallon freezer bag. freeze. if frozen, thaw pan overnight in refrigerator. bake, uncovered, at 375° for 40 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"brown ground beef with the diced onion, drain,and cover the bottom of a 2.75 quart caserole. sautee mushrooms with pressed garlic and 1 tablespoons butter. combine mushrooms,vegitables,and gravy and heat to a boil, stiring constantly. pour gravy mixture over ground beef and spread evenly. spread 1\/2 cup pepper jack cheece over gravy mixture and cover with the mashed potatoes. \"hopefully fresh, not instant\". sprinkle the last of the pepper jack cheese over the potatoes then the crumbled cheddar. dot the top with the rest of the butter and sprinkle with salt and pepper. bake at 350 for about 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"preheat oven to 350°f. brown ground turkey. add tomato paste and veggies. simmer til veggies are cooked. make mashed potatoes(using milk and pepper to taste). put meat mixture in the bottom of oven safe dish layer potatoes on top sprinkle cheese bake 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"boil potatoes and mash or whip with butter, salt and milk. brown beef with onion and drain. mix soup and gravy with the meat. put meat mixture in the bottom of 13 x 9 casserole dish. drain the corn, green beans and rotel. layer the corn, then the green beans and then rotel. top the entire casserole with the mashed potatoes. bake at 350°f for 25 to 30 minutes. put grated cheese on top and put back in long enough to melt the cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds. add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently. stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature. this can be served with fresh fruit slices,or chunks of pound cake.","target":"place raspberries in a bowl and mash slightly. sprinkle with 1\/4 cup sugar and let stand 30 minutes, stirring occasionally. combine orange juice and remaining ingredients in a small saucepan; cook over medium heat, stirring until sugar dissolves. remove from heat and let cool. place raspberry mixture in container of an electric blender; add orange juice mixture. top with cover and process until smooth. pour into an 8-inch square pan and freeze until almost firm. spoon mixture into a large mixing bowl and beat at medium speed of an electric mixer until smooth. return mixture to pan and freeze until firm. let stand at room temperature 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl. add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart. divide into 8 patties. coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides. ***patties can be made ahead of time and frozen- they freeze very well.","target":"reserve 1 cup of the bread crumbs to coat crab cakes. mix remaining ingredients well, adding crab last and coating gently. shape into eight 1\/2 inch thick patties. coat patties with remaining bread crumbs. heat 1 tbsp oil in 9 inch skillet over medium high heat. gently place 4 patties in skillet. cook for 3 minutes per side. repeat with remaining 4 patties."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"preheat oven to 375 degrees. heat chicken in a non-stick skillet over medium heat 2 minutes, stirring occasionally. stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. spoon into a 13-inch x 9-inch x 2-inch baking dish. combine tomatoes, soup and seasoning; stir into chicken mixture. in a medium bowl, combine bisquick, milk and eggs. pour over chicken mixture. bake 30-35 minutes or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"place chicken in large boiler and boil until chicken is falling off bones. remove chicken and debone and skin it. save chicken broth off chicken. chop chicken into bite size pieces. melt velveeta cheese with the 2 cans of cream of chicken soup and the chicken broth. add onion, chili powder and rotel tomatoes. place chicken in casserole dish, layer the gently crushed doritos on top. pour cheese mixture over doritos and chicken. bake in a 350 degree oven for 45 minutes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"melt margarine in medium-size saucepan, add garlic, and cook until it starts to sizzle. add the flour and stir 1-2 minutes, but do not brown. add the stock and milk very slowly, whisking to prevent lumps. whisk until mixture comes to a boil. add salt and pepper and cook for 1 minute more. in a large mixing bowl, combine the sauce with the chicken, mayo, celery, onion, lemon juice, and rice. mix well and pour into a casserole dish sprayed with nonstick spray. cook until bubbly at 350 degrees, 50-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"in a wok or large fry pan brown chicken and onion in little oil. add garlic and stir fry for another few minutes. add chicken stock, celery, mushrooms and capsicum; stir. add herbs, chili sauce, salt and pepper. bring to boil and then simmer gently for 1 hour or more if desired, stirring occasionally. add cream of chicken soup and cream; stir through. thicken with cornflour if needed. serve over rice or pasta with crispy rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"cut up chicken into two-inch cubes or so. in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes). add garlic, onions, and peppers and saute 2-3 more minutes. add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans. cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin. spray an 8x8 baking pan with oil and line pan with corn tortillas. top with 1\/3 sauce and cheese. top with a second layer of tortillas, 1\/3 sauce, and cheese. repeat ending in a layer of sauce and cheese. place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"in slow cooker combine chicken, corn, soup, chile peppers, cilantro and taco seasoning mix. stir in broth. cover and cook on low for 4-6 hours or high 2-3 hours. stir about 1 cup of the hot soup into the sour cream. stir sour cream mixture and cheese into slow cooker. cover and let stand for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine water, 2\/3 cup sugar, and tapioca in a saucepan. cook over medium heat, stirring constantly, until mixture comes to a full boil. add blueberries and lemon juice. beat egg yolks until thick and lemon colored; add remaining 1\/3 cup sugar, and beat well again. beat egg whites until foamy; add salt and cream of tartar, and beat until stiff but not dry. fold into yolks; fold in flour. put fruit mixture in 11\/2 quart casserole; pour batter on top. bake a 325 degrees about 40 minutes.","target":"in a small bowl, combine blueberries and preserves. in microwave, cook on high 3-3 1\/2 minutes, stirring twice, until blueberries are softened. cover and chill until ready to assemble. to serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. garnish with almonds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: whip together yogurt and sour cream. mix in brown sugar, lemon peel and lemon juice to taste. whip until smooth in texture. chill. pour half of the mixture into glasses, spread half of the berries over and then repeat the step. top with upto 2tb of cream. garnish for occassion. mint leaf, cinnamon, chopped up trail mix, cereal mix -- .","target":"in a small bowl, combine blueberries and preserves. in microwave, cook on high 3-3 1\/2 minutes, stirring twice, until blueberries are softened. cover and chill until ready to assemble. to serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. garnish with almonds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put chicken in a large baking dish.use a knife and stab the chicken on both sides about 50 times piercing the skin. sprinkle adobo all over both sides very heavily. take season-all and sprinkle medium amount on both sides. rub gently into skin then lay skin side up and sprinkle a little more adobo all over top. cover with plastic wrap and leave over night in refrigerator. cooking method. cover chicken and bake at 325 for 1 1\/2 hrs or until nearly done. uncover and brown top as desired.","target":"disjoint chicken, cut into serving portions, put into a bowl and sprinkle with 2-3 tablespoons lemon juice. sprinkle lightly with salt and pepper, put aside for 5 minutes. pat the pieces dry with paper toweling and gently fry in oil until browned all over, moving the pieces in the pan frequently. transfer to an ovenproof dish. add onion and garlic to pan and fry gently until softened, remove and add to the chicken pieces. top with the tomatoes, raisins, lemon rind, salt and pepper. put lid on dish, or cover with foil and bake in a moderate oven for about 40 minutes. cover with the pineapple, sprinkle the rum over and cook, uncovered until chicken pieces are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat grill to medium. in a small saucepan, bring 1\/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. transfer to a blender. add oil and garlic; season with salt and pepper. puree until smooth; let cool. combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator. remove chicken from marinade; place on grill. discard marinade. cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.","target":"disjoint chicken, cut into serving portions, put into a bowl and sprinkle with 2-3 tablespoons lemon juice. sprinkle lightly with salt and pepper, put aside for 5 minutes. pat the pieces dry with paper toweling and gently fry in oil until browned all over, moving the pieces in the pan frequently. transfer to an ovenproof dish. add onion and garlic to pan and fry gently until softened, remove and add to the chicken pieces. top with the tomatoes, raisins, lemon rind, salt and pepper. put lid on dish, or cover with foil and bake in a moderate oven for about 40 minutes. cover with the pineapple, sprinkle the rum over and cook, uncovered until chicken pieces are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into bite-sized pieces. in a heavy (preferably ceramic cast iron) pot with a tight fitting lid, hat oil over medium high heat. add chicken and brown quickly. remove chicken from pan. reduce heat to medium low, add garlic, onion and diced potato to the pan, saute for 2 - 3 minutes. add herbs and spices. deglaze pot with water. mix in chicken pieces. cover with lid and simmer, stirring occasionally, for 10 - 15 minutes. stir in peanut butter and chickpeas ensuring peanut butter is mixed in well. cover with lid and simmer addition 10 minutes, until chicken is cooked through and potatoes are tender. adjust seasoning to taste and serve.","target":"disjoint chicken, cut into serving portions, put into a bowl and sprinkle with 2-3 tablespoons lemon juice. sprinkle lightly with salt and pepper, put aside for 5 minutes. pat the pieces dry with paper toweling and gently fry in oil until browned all over, moving the pieces in the pan frequently. transfer to an ovenproof dish. add onion and garlic to pan and fry gently until softened, remove and add to the chicken pieces. top with the tomatoes, raisins, lemon rind, salt and pepper. put lid on dish, or cover with foil and bake in a moderate oven for about 40 minutes. cover with the pineapple, sprinkle the rum over and cook, uncovered until chicken pieces are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 500 degrees. line shallow roasting pan with foil; spray foil with nonstick cooking spray. heat oil in small nonstick skillet over medium-low heat until hot. add garlic; cook 1 to 2 minutes or until garlic begins to soften. remove from heat; stir in brown sugar until well mixed. place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken. bake at 500 degrees for 10 to 15 minutes or until chicken is fork-tender and juices run clear.","target":"season chicken on both sides with salt and pepper to taste. brown chicken and garlic in hot oil in a large saute pan. add wine, broth, lemon juice, and spices. bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through. remove chicken and garlic from pan and keep warm. mix together remaining wine with the flour and mix into the pan juices, stirring briskly. bring to a boil and cook until thickened. serve sauce with chicken and garlic. mashed potatoes or rice may be served, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 500 degrees. line shallow roasting pan with foil; spray foil with nonstick cooking spray. heat oil in small nonstick skillet over medium-low heat until hot. add garlic; cook 1 to 2 minutes or until garlic begins to soften. remove from heat; stir in brown sugar until well mixed. place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken. bake at 500 degrees for 10 to 15 minutes or until chicken is fork-tender and juices run clear.","target":"season chicken with salt and black pepper. toss with flour until coated. heat peanut oil in a wok or large skillet over high heat until it begins to smoke. add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes. turn heat to low, and add dry sherry, soy sauce, and chicken stock. cover, and simmer for 20 minutes until the chicken is tender. remove garlic cloves before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix soup, sour cream, salt, broth, and 1 cup of cheese. then in 9x13-inch dish place tator tots, veggies and chicken in and pour sauce mixture over the top. stir until everything has been covered with mixture, and then top with remaining cheese. bake at 375 for one hour.","target":"preheat oven to 350 and grease a 9x9 inch casserole dish. in a medium bowl mix together all ingredients and then spoon into dish. bake for 35-40 minutes until everything is completely heated. variations. you could top with refrigerated biscuits or even make a pot pie out of this. i would have but i didn't have enough flour to make pie crust. i also used the left over corn and peas as a side for this because i don't like to waist. you could also use frozen mixed veggies to make this a bit more easy. again, i would have but i didn't have that on hand. enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken with onion, poultry seasoning, salt and pepper. after the chicken is done, remove it from the broth, let cool, pick the meat from the bones and put the meat back into the broth. mix biscuit mix according to package directions. drop by large spoonfuls into boiling broth. reduce heat to medium, cover and cook 20 minutes.","target":"directions: place bacon in a large deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside; reserve bacon drippings. add potatoes, onion and chicken to bacon drippings and saute for 15 minutes, stirring occasionally. pour in chicken broth; season with poultry seasoning, salt and pepper. stir in corn and simmer all together for 15 minutes. pour in half and half and bring to a boil; add crumbled bacon. in a medium bowl, combine biscuit mix with milk and mix well. drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another ten minutes covered. do not stir while biscuits are cooking or they will fall apart. serve hot and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken with onion, poultry seasoning, salt and pepper. after the chicken is done, remove it from the broth, let cool, pick the meat from the bones and put the meat back into the broth. mix biscuit mix according to package directions. drop by large spoonfuls into boiling broth. reduce heat to medium, cover and cook 20 minutes.","target":"melt butter in a 4 quart saucepan or dutch oven over medium-high heat. add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces. add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil. in a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly. reduce heat to low. cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center. cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken with onion, poultry seasoning, salt and pepper. after the chicken is done, remove it from the broth, let cool, pick the meat from the bones and put the meat back into the broth. mix biscuit mix according to package directions. drop by large spoonfuls into boiling broth. reduce heat to medium, cover and cook 20 minutes.","target":"place everything except the biscuit dough into the slow cooker, and add enough water to almost cover. place the lid on the pot and cook 4 hours on high or 8 hours on low. remove chicken from pot, shred and return to pot. if sauce seems thin, stir 1 tbsp flour into 2 tbsp cold water and stir into sauce; turn heat up to high while preparing biscuits. roll each biscuit out to about 3\" diameter and cut each biscuit into 9 pieces. layer biscuit pieces over the stew and cook another 1 hour on high."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil chicken with onion, poultry seasoning, salt and pepper. after the chicken is done, remove it from the broth, let cool, pick the meat from the bones and put the meat back into the broth. mix biscuit mix according to package directions. drop by large spoonfuls into boiling broth. reduce heat to medium, cover and cook 20 minutes.","target":"in a 4 to 5 quart dutch oven, heat broth, chicken, soup, and poultry seasoning to boiling over medium high heat; reduce heat to low. cover; simmer for 5 minutes, stirring occasionally. increase heat to medium-high; return to a low boil. on a lightly floured surface, roll or pat each biscuit to 1\/8 inch thickness; cut into 1\/2 inch wide strips. drop strips, one at a time, into boiling chicken mixture. add carrots and celery. reduce heat to low. cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well. add 1\/2 cup water, cover and simmer over low heat for 45 minutes. add about 2\/3 of the sauerkraut and simmer for 30 minutes more. brown the flour in lard, stirring well, and add to meat with remaining water. allow to simmer for 5 minutes. add sour cream and the remaining sauerkraut. bring to a boil, then remove from heat and serve.","target":"cut the pork into 1 inch cubes. heat the oil in a skillet. fry the diced onion until transparent. add the water and paprika. add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned. drain the sauerkraut and combine into the skillet, adding more paprika if desired. simmer for about 15 minutes. mix the flour into the sour cream, and then add to the goulash. stir well, bring to a boil once, then serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the butter, powdered sugar, and 2 cups flour until blended. press this mix into the bottom of a 9 x 13 dish and bake for 15-20 minutes at 350°f. sift the sugar, the 4 tbsp flour, and baking powder into mixing bowl. add eggs, lemon juice, and lemon zest and blend by hand until blended. pour this over the crust and bake for another 25 minutes.","target":"preheat oven to 350°. in large bowl, stir together flour and powdered sugar. using a pasty cutter, cut in cream cheese and oil until crumbly. press mixture into bottom of an 8-inch square baking pan. bake 20 minutes or until light golden in color. in a mixing bowl, beat eggs with sugar and lemon peel until smooth. whisk in flour, baking powder, salt, and finally lemon juice. pour into the hot crust and bake 20 minutes, or until the top is golden brown and set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a small saucepan and saute the curry powder, apple and onion until the onion is transparent add the soup and cream and combine. reduce heat to lowest setting. salt and paprika the chicken and place the pieces in a layer on a shallow buttered baking pan. pour the sauce evenly over the chicken and bake uncovered at 350 for 60 minutes (or until chicken is very tender).","target":"preheat oven to 350 degrees f (175 degrees c). place chicken in a 9x13 inch baking dish. melt butter in a medium skillet over medium heat. saute onion, then stir in beer, soup, curry powder, basil and pepper. reduce heat to low and simmer for about 10 minutes, then pour over chicken. bake at 350 degrees f (175 degrees c) for 1 hour; sprinkle with cheese for last 10 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"preheat oven to 350 degrees. spray 1 1\/2 quart casserole dish with non-stick spray or lightly butter. arrange half of potatoes, green pepper and onion, and ham in dish. sprinkle with freshly ground black pepper. repeat with remaining half potatoes, peppers, onions and ham. mix soup and milk in seperate container until fairly smooth. pour over casserole. gently move ingredients around so mixture can seep inches. cover and cook for one hour. heat the 1 tablespoons butter in saucepan or microwave until just melted. add bread crumbs and toss to coat. remove lid from casserole and sprinkle with crumbs. continue to cook uncovered for 15 minutes. remove from oven and allow to stand for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"preheat oven to 350°. in a 2 1\/2 quart casserole lightly coated with cooking spray, add in layers half of the potatoes, half the onions, and half of the tomato slices. season with oregano, basil, salt, and pepper. sprinkle half of each of the cheeses on top. repeat layers. dot with butter. cover and bake 30 minutes. uncover and bake about 30 minutes or until potatoes are tender and top is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"combine all ingredients in a large bowl and mix well. place into a greased 9 inch square baking dish. cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender. uncover and bake for 10- 15 minutes longer or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. top potato mixture with crushed cornflakes. bake at 350 degrees fahrenheit for 1 hour or until bubbly. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine corn, onion, milk, with the beaten egg in a bowl. combine flour, baking powder and salt in a separate bowl. add corn mixture and mix just enough to moisten. drop, by 1\/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.","target":"blend corn, milk and eggs in a bowl. add polenta and baking powder. stir in onion, carrot, peas. pour mixture into a light greased baking dish (approximately 20x30cm) and top with the grated cheese. bake in oven at 180c for 45-50 minutes cool then slice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together room temp cream cheese, chopped green onions, and shredded chicken, and just a few shakes of the season salt, pepper and garlic powder. set aside. in a 9 x 13 pan, lay out 1 tube of the crescent rolls, pressing out to solidly cover the entire bottom. spread all of chicken mixture evenly over crescent roll layer. lay 2nd roll of crescent rolls over the top, trying to cover as much of chicken mixture as possible. you can try to cover it completely, but it is okay if you have a few holes here and there, makes for interesting presentation. bake at temperature on crescent roll can, approximately 30-35 minutes, or until golden brown. let cool for about 15 minutes before cutting. slice into squares and enjoy!","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium sized bowl, mix together all ingredients. form patties and fry over medium heat until no longer pink inside. remove from the skillet and set aside. in skillet heat about 3 tbsp cooking oil, add 1\/4 cup chopped onion and cook til browned. add 3 tbsp flour and brown til the color of a penny. (i think the darker the roux the better the gravy) add water till desired thickness. place patties in the gravy and let simmer for 10 minutes stirring occasionally to prevent sticking.","target":"in soup pot, add water,tomato sauce and beef bouillon. cook on a low heat until cubes dissolve. while cubes are dissolving, brown beef, then drain fat from beef. add onion, celery. bring to a boil. add beef, barley, rice, cabbage, potatoes, carrots, thyme. cover and simmer for 50 minutes. add peas and simmer an additional 5-10 minutes. salt and pepper to taste. optional: serve with cheese on top (parmesan or mozzarella)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium sized bowl, mix together all ingredients. form patties and fry over medium heat until no longer pink inside. remove from the skillet and set aside. in skillet heat about 3 tbsp cooking oil, add 1\/4 cup chopped onion and cook til browned. add 3 tbsp flour and brown til the color of a penny. (i think the darker the roux the better the gravy) add water till desired thickness. place patties in the gravy and let simmer for 10 minutes stirring occasionally to prevent sticking.","target":"in large saucepan brown ground beef. season well with salt, lemon pepper, garlic powder and onion powder. drain well. add tomatoes, vegetables, bouillon cubes, tomato sauce, tomato juice and macaroni. add about 1 1\/2 cans of water (use the can from the tomatoes). cook until heated. sprinkle individual bowls with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well. add the chicken wings, mix well and put aside for 1 hour. rinse bean sprouts in cold water, drain thoroughly. drain the wings, pat dry on paper toweling. heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over. reduce heat and cook another 10-15 minutes, or until wings are tender. mix cornflour with a little water, stir in the stock and remaining marinade. add to the chicken and stir over high heat until boiling. add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated. serve with rice.","target":"in resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce. shake well. refrigerate for 25 minutes (or up to 24 hours). coat a wok with cooking spray and set to med hi heat. remove the chicken and pineapple from bag with slotted spoon, (keep the marinade). when wok is hot, add the chicken and pineapple. cook and stir for 2 minutes. add the peppers; cook and stir for 3 minutes. add the marinade; bring to a boil. cook and stir for 5 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well. add the chicken wings, mix well and put aside for 1 hour. rinse bean sprouts in cold water, drain thoroughly. drain the wings, pat dry on paper toweling. heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over. reduce heat and cook another 10-15 minutes, or until wings are tender. mix cornflour with a little water, stir in the stock and remaining marinade. add to the chicken and stir over high heat until boiling. add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated. serve with rice.","target":"heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. add garlic; fry until brown. add onions; stir fry 3 minutes. remove onions and set aside. heat remaining oil in pot. add chicken and curry powder. stir fry 3 minutes. add sugar, salt, soy sauce and water. mix in potatoes (or you can add it carrots too). bring mixture to a boil. reduce heat and cover. simmer 20 minutes. mix in onions. cover and simmer 10 minutes longer. stir cornstarch and water mixture into chicken. boil 1 minute or until thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well. add the chicken wings, mix well and put aside for 1 hour. rinse bean sprouts in cold water, drain thoroughly. drain the wings, pat dry on paper toweling. heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over. reduce heat and cook another 10-15 minutes, or until wings are tender. mix cornflour with a little water, stir in the stock and remaining marinade. add to the chicken and stir over high heat until boiling. add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated. serve with rice.","target":"for dressing, combine peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and red pepper flakes in small jar with tight-fitting lid; shake well. place chicken in large bowl. pour dressing over chicken; toss to coat. **salad may be made ahead to this point; cover and refrigerate chicken mixture until ready to serve.**. add cabbage, shredded carrots and sliced onions to bowl; toss well to coat. serve over chow mein noodles, if desired. sprinkle cashews, if desired, over salad. garnish with carrot curls and onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small saucepan, place butter or margarine, milk, and sugar and stir to blend over medium heat on top of stove. bring mixture to a boil which can't be stirred down. boil and stir for 45-60 seconds. remove pan from stove. add chocolate chips to mixture and stir until smooth. pour immediately on brownies or cake and let cool.","target":"line 8-inch square pan with foil, with ends of foil extending over sides of pan. set aside. microwave chocolate and milk in microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring 2 minutes. stir until chocolate is completely melted. blend in vanilla. spreqd into prepared pan. refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting to serve. cookie fudge: measure 1 1\/2 cups mini oreo cookies. (about 37). reserve 25 cookies. cut remaining cookies in half. prepare fudge as directed, adding halved cookies with vanilla. spread into prepared pan. top with reserved cookies in five rows of 5 cookies each. (use cookies as a guide when cutting fudge into squares)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place rice in a large greased flat casserole dish. arrange chicken pieces on top. in a saucepan mix onion soup mix, chicken soup, water and mushrooms. heat, and pour over chicken. top with paprika, salt and pepper. cover and bake at 350 degrees for 1 1\/2 to 2 hours. remove lid for the last 15 minutes to brown.","target":"melt butter in pan and add in shallots, onions and mushrooms. cook for about 10 minutes. add in garlic and cook about another 5 minutes on medium\/low heat. prepare peas by rinsing them in hot water. prepare quinoa by rinsing and draining. add stock, peas, quinoa and chicken to the pan and stir. bring to a boil and reduce heat and cover to simmer about 15 minutes or till liquid is absorbed. top with parmesan cheese and salt individual plates to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: the day before serving, open 7-up to flatten. that evening, blend flattened 7-up, soy sauce and garlic salt\/ powder. add chicken to above sauce, to marinate overnight. the next evening, grill chicken breasts slowly on the barbeque. at same time, cook fettucini noodles according to package directions. heat alfredo sauce in microwave. steam broccoli flowers for 2-3 minutes. serve with tomatoes and artichoke hearts.","target":"heat the oil in a skillet and fry the crushed garlic until it is golden brown. drain on paper towels, mince into fine pieces and set aside. put the chinese-style noodles (mami) in warm salted water to separate them. if using dried egg noodles, cook in salted, boiling water until the noodles are just tender. in a saucepan, bring the chicken broth to a boil. stir in the fish sauce, then add salt and pepper. pour the broth into each bowl and garnish with fried garlic."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil on med-hi; add chicken, sprinkle with pepper. cook until chicken is browned. remove chicken; drain off fat. add garlic to pan; saute 1 minute. stir in tomato paste and chicken broth. add vinegar and honey, boil for 4 minutes. return chicken to pan; reduce heat and simmer for about 20 minutes, until chicken tests done. put chicken and sauce on plate, sprinkle with green onion.","target":"spray large frying pan, preheat. rinse and pat dry thighs. season with salt and pepper. brown well on all sides. cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size. add shallots,cook for 2-3 minutes,until they soften. stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly. spoon sauce over thighs to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil on med-hi; add chicken, sprinkle with pepper. cook until chicken is browned. remove chicken; drain off fat. add garlic to pan; saute 1 minute. stir in tomato paste and chicken broth. add vinegar and honey, boil for 4 minutes. return chicken to pan; reduce heat and simmer for about 20 minutes, until chicken tests done. put chicken and sauce on plate, sprinkle with green onion.","target":"in a non stick skillet, heat 1 teaspoons of oil. in a medium bowl, mix 2 tbs vinegar, mustard and garlic,. add chicken and turn to coat. transfer chicken and marinade to skillet. saué chicken until cooked through, about 3 minutes on each side. transfer chicken to a platter to keep warm. heat remaining teaspoon of oil in skillet. sauté mushrooms for 1 minute. add broth, thyme and remaining tablespoon of vinegar. cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. serve chicken topped with mushrooms."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil on med-hi; add chicken, sprinkle with pepper. cook until chicken is browned. remove chicken; drain off fat. add garlic to pan; saute 1 minute. stir in tomato paste and chicken broth. add vinegar and honey, boil for 4 minutes. return chicken to pan; reduce heat and simmer for about 20 minutes, until chicken tests done. put chicken and sauce on plate, sprinkle with green onion.","target":"sprinkle chicken with salt, paprika, and thyme. cook chicken in hot oil over medium-high heat 2 minutes per side or until golden brown. stir in chicken broth and next 4 ingredients; bring to a boil. cover, lower heat to low and simmer 15 minutes. remove chicken to a platter; keep warm. whisk peanut butter into liquid in skillet; boil over medium-high heat, uncovered, for 5 minutes or until sauce is thickened. spoon sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift together flour, salt and baking soda. stir in cornmeal. add egg and buttermilk and beat just until smooth. pour 1\/4 cup batter for each cake onto a lightly greased, hot griddle. bake until golden brown on both sides. serve hot. makes about 10 pancakes. * note: buttermilk differs so try a mini test pancake to make sure the batter is thick enough. if not add a bit more flour.","target":"whisk buttermilk, maple syrup, egg and water in a bowl until combined. whisk in flour, cover and set aside for 20 minutes. heat frying pan over a high heat, spray with oil spray. add 2 or 3 heaped spoonfuls of batter, allow to spread. cook for 2-3 minutes until golden. turn, cook for 1 minute. transfer to a plate, keep warm. repeat to make 8 pancakes. drain the berries, reserve juice. heat juice in pan with the arrowroot until slightly thickned. serve the pancakes with berries warmed juices and greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift together flour, salt and baking soda. stir in cornmeal. add egg and buttermilk and beat just until smooth. pour 1\/4 cup batter for each cake onto a lightly greased, hot griddle. bake until golden brown on both sides. serve hot. makes about 10 pancakes. * note: buttermilk differs so try a mini test pancake to make sure the batter is thick enough. if not add a bit more flour.","target":"mix together bran, baking soda, and salt. in a small pot, heat together milk and butter until hot (not boiling). stir in hot milk to bran mixture, and let sit for 10 minutes. add egg to bran mixture, and mix until well blended. stir in buttermilk until the batter reaches desired consistency. cook pancakes!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing.","target":"in a bowl, mix together the first 6 ingredients. in another bowl, combine the soup, brown sugar, vinegar and mustard to make the sweet and sour sauce. mix half of the sauce with the meat mixture and put it into a loaf pan. i use an 8\" x 8\" casserole dish. pour the remaining sauce over the top of the meat. bake@ 400 deg. f for about 1 hr."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. when the chicken is thoroughly cooked, remove it and skim the fat from broth. simmer broth, reducing it until it is very rich. add the flour and butter to a small amount of broth and mix with a wire whisk until velvety. pour this mixture into the remaining broth. tear chicken into bite-sized pieces and add to the soup. sprinkle with fresh parsley and serve.","target":"mash garlic with salt to make a paste. place in saucepan and add chicken stock and diced potatoes. simmer for 20 minutes. transfer mixture to a blender, mix and return to pot. add cream, pepper and turmeric. bring to a boil, stirring all the while. set simmer 3 minutes. garnish with chives. note: the turmeric is important to the success of this dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. when the chicken is thoroughly cooked, remove it and skim the fat from broth. simmer broth, reducing it until it is very rich. add the flour and butter to a small amount of broth and mix with a wire whisk until velvety. pour this mixture into the remaining broth. tear chicken into bite-sized pieces and add to the soup. sprinkle with fresh parsley and serve.","target":"saute onions and garlic in butter for about 3 minutes. stir in flour until well blended. gradually add broth and bring to a boil. cook and stir about 2 minutes, until thickened. reduce heat, simmer for 15 minutes. add cayenne. you can also add cooked rice to this soup for a different version."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"brown meat with onion. drain. combine meat (or vegan crumbles or pre-cooked rice), tomatoes, beans, corn, and chili. if you want it spicier, add jalapeño slices (i use 2-3, mashed in a garlic press). spread into 9 x 13 baking dish or casserole. top with cheese, if desired, and then corn bread batter. bake according to corn bread directions. to use leftover or fresh ingredients, substitute 2 cups for each can, and 2-3 medium tomatoes. i prefer to use unsweetened cornbread. 1 envelope of mix is usually the right size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"grease the bottom of a casserole dish; place cooked rice and onion on bottom of casserole dish. in a bowl, mix milk, soup, cheez-whiz and pour over casserole. dot with butter. spread broccoli on top. cover and bake in 350* oven for 20 minutes; uncover and stir; bake 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"sauté onions, mushroom and peppers together in olive oil until onions are transparent, and peppers are tender-crisp. add cream of mushroom soup and 1\/4 cup water, stir. cook 1 bunch broccoli. drain, and add soup mixture. put in casserole dish. grate mozzarella cheese on top. mix stove top stuffing and put on top,. bake in 350f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"cut chicken in small cubes, fry with salt and pepper to taste until cooked. cook stove top stuffing ( chicken flavour) as directed. steam broccoli until al dente, drain and coarsley chop ( it will break up as the casserole bakes). in a bowl, whisk together soup and milk until smooth. take a glass baking dish (9 x 13). you do not need to grease the dish. put half of the stuffing in a layer on the bottom of the dish. next, layer the chicken and broccoli. pour the soup mixture over top and smooth over layers with a spoon, so the soup moves down through the mixture. add the rest of the stuffing to the top, then cover with cheese and bake at 350 until cheese is golden brown and its hot and bubbling! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"preheat oven to 350°f. parboil or steam the broccoli until crisp tender and bright green. drain well and set aside. melt butter in saucepan and stir in the salt and flour until bubbly. if using onion, add these now and saute until translucent. add the cheeses and stir until mostly melted. stir in milk. heat on medium low until thickened, stirring constantly. gently toss the cheese sauce with the broccoli and then stir in 2\/3 cup breadcrumbs. spoon mixture into a casserole dish. (oamc - freeze now and cook 60 minutes rather than 30.). cover and bake at 350f 30 minutes. sprinkle remaining breadcrumbs over the top and and bake uncovered 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter over medium heat in large sauté pan, add the mushrooms and cook for about 15 minutes, stirring occasionally. add the minced garlic and cook for another 3 minutes. add the white wine and cook for another 5 minutes. add the cream, reduce to a simmer and cook for about 5 minutes. add salt to taste. mix the chopped parsley with the sauce and parmesan cheese. serve over meat or pasta.","target":"melt butter in a frypan and saute the mushrooms for about 3 minutes. blend in the flour, salt, pepper, thyme and chives. meanwhile dissolve the beef cube in the boiling water and stir into the frypan mixture keep stirring until the mixture comes to a boil and thickens. take pan off the heat and stir in the cottage cheese (sour cream). keep warm and serve with bbq meats, chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together corn, milk, beaten egg, flour and shallots, spoon into a shallow ovenproof dish. sprinkle paprika and seasoned flour over the chicken legs, arrange over the top of the corn. sprinkle generously with cornflake crumbs and dot with pieces of butter. bake in a moderate oven about 35 minutes. gently fry the mushrooms in butter until softened, scatter over chicken and continue cooking until the chicken legs are tender.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a dutch oven, brown the chicken. add salt and pepper to the chicken and pour in the boiling water. simmer for 20 minutes; add the onions simmer for another 15 to 20 minutes until the chicken is cooked. in a dish beat the eggs, very slowly and bit by bit add the lemon juice whilst beating the eggs, it should not separate. to the eggs you add the cooking juices of the chicken, then you return this to the pan. make sure the heat is very low, the sauce should not cook anymore, keep stirring until the sauce thickens. transfer to a serving dish and sprinkle the dill on top.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put chicken in a 9 x 13 baking pan. cover chicken with 1\/2 of the bbq sauce. layer the bacon slices (raw) across the chicken breasts. pour the remaining bbq sauce over all. bake at 350 degrees for approximately 45 minutes or until juices run clear. serve each breast topped with bacon.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. add 1 1\/2- 2 tablespoons vegetable oil each, among (2)-13x9x2-inch baking pans. place chicken pieces equally among the 2 pans. squeeze lemon halves over the chicken ( 2 lemons per each pan ). season chicken with desired amount of salt and pepper. divide the 6 cloves minced garlic, (on chicken) among the 2 pans. sprinkle each pan of chicken with 1 teaspoon of basil, and 1 teaspoon of thyme. bake for about 1 hour. enjoy! serves 6-8.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. prepare chicken as you normally do- cutting off fat. place chicken breasts into a shallow baking dish and cover with a mix of the dressing and water. cover w\/ aluminium foil and bake for about 40 min. or until no longer pink inside.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put chicken breast in lemon juice for 10or15 mintes. put flour in dish and add eveything but oil and dip chicken in flour mixture. heat oil in skillet add chicken breast and cook on med heat about three mintes per side. bake in oven at 350 for 25to35 mintes or until chicken is golden brown.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 4 ingredients in a dish, and add chicken. cover and marinate in refrigerator 1 hour, turning occasionally. preheat oven to 425. remove chicken from marinade; reserve marinade. arrange the chicken in a shallow roasting pan coated with cooking spray. pour the reserved marinade over chicken, and sprinkle with salt and pepper. bake at 425f for 20 minutes; baste chicken with marinade. bake an additional 20 minutes or until chicken is done.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in heat-proof casserole. stir in onion, garlic, parsley, coriander, salt, pepper and saffron. cook lightly. add chicken and turn to coat evenly with mixture. arrange lemon wedges on top. cover and simmer 1 1\/2-2 hours, turning occansionally. remove chicken and lemon wedges to a warm platter. cook remaining liquid over high heat until reduced to a thinck sauce. add olives and heat through. pour iver chicken and serve. excellent with fluffy white rice.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken into an oven-proof casserole dish (ungreased). i usually cut the chicken into palm sized pieces to make it easier to serve. combine the other ingredients together and spread on top of the chicken. bake in a 350º f. oven for 3\/4 of an hour or until chicken is done and the topping is browned on the edges.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the olive oil in a skillet and brown the chicken. cut the bacon in pieces and add it to the skillet. add the corn and the mushrooms. season with salt and pepper and then add the lemon juice and at last the water. simmer for 50 minutes. add the creme and simmer for another 10 minutes.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 350. place chicken in large zip lock back with seasoning. think shake and bake. cook for about 30 minutes or until not pink in the middle. mix salsa and sour cream together and brush onto chicken. sprinkle shredded cheddar (i use kraft 2%) and bake for another 5-10 minutes. serve immediately.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. mix salt, pepper, and flour. put in bowl. put melted butter in bowl. dip chicken in the butter and then into flour mix to coat. place chicken in 8x8 glass baking dish. pour half and half around the chicken. sprinkle parmesan on top of chicken. bake chicken for one hour at 350.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: this can be made in the oven or a crockpot. if using oven defrost chicken if using oven slice potatoes. if using crockpot poke holes in potoes. line the bottom of 13x9 inches pan or your crockpot with chicken(can be layered). add potatoes pour green beans over top add both bottles of italian dressing if using oven cook for about 45 minute on 350. if using crockpot cook on low for 6 hours.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400 degrees. grease baking pan, should be at least 13x9x2. melt butter. mix together all dry ingredients. glide each half of garlic clove over chicken parts until covered. throw garlic away. dip chicken into butter, then coat with cheese mixture. arrange chicken skin side down in pan. pour remaining butter on top of chicken. bake uncovered 30 minutes. turn chicken; bake uncovered 20 minutes (or until done, 160 degrees internally.). serve with asparagus and potato salad.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 5 ingredients in a small bowl. cut each chicken breast into smaller, evenly sized pieces. place chicken in a shallow oven proof dish. drizzle butter over chicken. sprinkle cheese mixture over chicken. bake uncovered at 180 degrees c for approx 30 minutes - until tender. serve with pasta and a green salad.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour, salt and paprika in a plastic bag. brush chicken with lemon juice. add 2 or 3 pieces of chicken at a time to the bag. shake to coat chicken well. in 12-in skillet brown the chicken slowly in hot shortening. dissolve the bouillon in the boiling water in a bowl. to the boiling water add green onion, brown sugar, lemon peel and and remaining lemon juice. stir well. pour over chicken in skillet. cover, and reduce heat to low. cook on low for 40 to 45 minutes or till chicken is tender and cooked through. sprinkle with snipped parsley before serving if desired.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: on a sheet of wax paper, combine the flour, salt and pepper. coat one side of each chicken scallop with the flour mixture. in a nonstick skillet, heat oil. add the chicken, floured-side down; cook until lightly browned and cooked through, about 1 minute on each side; transfer to a plate. in the skillet, mix the broth, lemon juice, parsley, and capers; bring to a boil. cook until the liquid is reduced to about 1\/3 cup, about 2 minutes. return the chicken and any accumulated juices to the skillet; cook until just heated through, 1-2 minutes. serve, garnished with lemon slices.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. lightly grease a 9x13 baking dish. mix together whipping cream, soup and spices. set aside. arrange chicken in baking dish and pour soup mixture over the chicken. bake for 1 hour or until done. can be served over rice or noodles.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spray crock pot with non-stick spray. rub chicken cavity with poultry seasoning and side-down of chicken. put lemon and garlic in chicken cavity. put cut onion into chicken cavity. rub top of chicken with poultry seasoning. put chicken into crock pot and drizzle with olive oil. sprinkle with pepper and parsley. cook on low 7-8 hours or high for 5-7 hours.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash and cut chicken breast down the middle (to form a butterfly), season with thyme, peppers, salt, olive oil and cumin. marinate for at least 2 hours. place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees) or simmer non stick frying pan for 20 minutes over low heat.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a food processor, combine and mince the garlic, chopped ginger, and serrano peppers. heat olive oil on medium high heat in a pan large enough for the chicken thighs. saute the garlic, ginger, and peppers in the pan for about three minutes. in a food processor, finely chop the cilantro and optional mint and add it to the pan. bring to a simmer and then reduce heat and cook down until slightly thick. remove sauce and set aside. add the chicken and cook on medium-high heat for 10 minutes on each side. spoon the sauce over the chicken, cover the pan, and cook for 20-30 minutes on medium heat. throw on a hot grill for about 10 minutes (flipping the chicken half-way through).","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook bacon in 12\" skillet until crisp, about 4-6 minutes. crumble bacon and set aside. pour bacon grease out of skillet, but don't wash or wipe it. add butter and olive oil to skillet. saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. the internal temperature should be 155 degrees f. this should take 8-10 minutes. place chicken in ungreased 12x8\" baking dish. cook onion and garlic in drippings remaining in skillet. cook until onion is softened, then stir in salt, pepper, and cooked bacon. spoon over chicken breasts and sprinkle with cheese. bake at 350 degrees for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat grill to medium. in a small saucepan, bring 1\/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. transfer to a blender. add oil and garlic; season with salt and pepper. puree until smooth; let cool. combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator. remove chicken from marinade; place on grill. discard marinade. cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt half the butter in a heavy skillet or dutch oven. brown chicken in batches, adding remaining butter as necessary. remove and set aside. add onions and garlic and cook for 5 minutes. return chicken to pan. stir in salt, ginger, chili powder, tomatoes and broth. cover and cook 15 minutes. stir in cashews and coconut. cover and cook over low heat until chicken is tender, about 10 minutes. slowly stir cornstarch and cream together. stir cornstarch mixture into pan. bring to a boil, stirring constantly. reduce heat to low and simmer 5 minutes.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle chicken pieces with oregano, garlic, salt and pepper. place skin side up in shallow casserole. brush chicken pieces with butter. bake, covered, at 375 for 40 minutes. combine lemon juice, wine and worcestershire sauce; pour over chicken. cover and bake until tender, about 20 minutes. remove chicken to a serving platter. heat pan juices to boiling; stir in combined cornstarch and water. boil, stirring until thickened, 1-2 minutes. serve sauce over chicken.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1. mix together eggs, milk and salt. coat chicken with this mixture. 2. dip chicken pieces into orange juice, then coconut. refrigerate 1 hour. 3. melt butter in baking dish and arrange chicken in dish. baste with butter. 4. bake at 400 degrees uncovered for 1 hour. turn and bake another 1\/2 hr or until tender. 5. serve hot, garnished with orange pieces.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in salted water to cover until tender. mash or rice potatoes. whiles still hot, add sour cream, cottage cheese, onion, butter or margarine, pepper and salt, and mix well. place in casserole. sprinkle parmesan on top. bake in preheated 325 degree oven for 30 minutes. recipe easily doubled.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in salted water to cover until tender. mash or rice potatoes. whiles still hot, add sour cream, cottage cheese, onion, butter or margarine, pepper and salt, and mix well. place in casserole. sprinkle parmesan on top. bake in preheated 325 degree oven for 30 minutes. recipe easily doubled.","target":"place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: clean and stem mushrooms, chop stems. melt butter in a frying pan. stir and saute onion and chopped stems. remove from heat and add remaining ingredients. stuff caps, mounding and compressing stuffing slightly into a rounded dome. chill until ready to use (up to 2 days). bake 400 degrees for 20 minutes. there are usually about 15 medium mushrooms per pound.","target":"mix the stuffing mix with the hot water, cover and stand 5 minutes. saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes. the mushrooms should be lightly browned but still firm. remove caps and place them in a shallow baking dish. add the chopped stems and peppers to the fry pan, saute 5 minutes. stir in the stuffing mix. spoon the mixture into the caps, drizzle with 2 tbsp butter\/margarine. *you may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing. preheat broiler. broil 5-7 inches from heat for approx 5 minutes or until golden and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. prepare rice in water. while rice is cooking, pour chili into an 8 x 8-inch baking dish. prepare cornbread as per box instructions. pour mix over chili. bake until cornbread is browned and a toothpick comes out clean from the middle. serve over rice.","target":"brown meat with onion. drain. combine meat (or vegan crumbles or pre-cooked rice), tomatoes, beans, corn, and chili. if you want it spicier, add jalapeño slices (i use 2-3, mashed in a garlic press). spread into 9 x 13 baking dish or casserole. top with cheese, if desired, and then corn bread batter. bake according to corn bread directions. to use leftover or fresh ingredients, substitute 2 cups for each can, and 2-3 medium tomatoes. i prefer to use unsweetened cornbread. 1 envelope of mix is usually the right size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. prepare rice in water. while rice is cooking, pour chili into an 8 x 8-inch baking dish. prepare cornbread as per box instructions. pour mix over chili. bake until cornbread is browned and a toothpick comes out clean from the middle. serve over rice.","target":"heat oven to 400°f. in large skillet over medium-high heat, brown ground beef until thoroughly cooked, drain. stir in salsa, pinto beans, tomatoes, corn, chili powder and cumin. cook 3-4 minutes or until heated through, stirring occasionally. prepare cornbread according to package directions. spoon cornbread batter around outside of ungreased 2-quart casserole. spoon hot beef mixture into center. casserole will be full. bake at 400°f for 18 minutes. sprinkle with cheese, bake an additional 4-5 minutes or until cheese is melted and cornbread is deep golden brown. sprinkle with green onions just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. prepare rice in water. while rice is cooking, pour chili into an 8 x 8-inch baking dish. prepare cornbread as per box instructions. pour mix over chili. bake until cornbread is browned and a toothpick comes out clean from the middle. serve over rice.","target":"sauté onions, mushroom and peppers together in olive oil until onions are transparent, and peppers are tender-crisp. add cream of mushroom soup and 1\/4 cup water, stir. cook 1 bunch broccoli. drain, and add soup mixture. put in casserole dish. grate mozzarella cheese on top. mix stove top stuffing and put on top,. bake in 350f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. prepare rice in water. while rice is cooking, pour chili into an 8 x 8-inch baking dish. prepare cornbread as per box instructions. pour mix over chili. bake until cornbread is browned and a toothpick comes out clean from the middle. serve over rice.","target":"heat oven to 400°f in 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. meanwhile, make cornbread as directed on pouch, using milk. spoon cornbread batter around outside edge of ungreased 2-quart glass baking dish. spoon hot beef mixture into center. (casserole will be full.). bake 18 minutes. sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. sprinkle with green onion just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: line large cookie sheet, 17 x 11 inches (or jelly roll pan) with wax paper. spray with pam non-stick cooking spray. combine eggs, sugar, pumpkin, baking soda, cinnamon, flour and nuts and pour on wax paper. can sprinkle a few additional nuts on top of this if desired. bake at 375 degrees for 15 minutes. turn out onto powdered sugar sprinkled towel. roll like jelly roll (towel and all). let cool 30 minutes; unroll. remove wax paper. mix all filling ingredients together and spread over pumpkin roll. roll back up again like jelly roll. refrigerate. chill before slicing and serving.","target":"in large saucepan or frypan, sautee onion in olive oil until onions are transparent. add rice and chicken broth and bring to a boil. reduce heat to medium and cover. in separate saucepan, combine pumpkin puree, butter, brown sugar, and spices. stir together on medium heat until warm. when all the water is absorbed and the rice is al dente, add pumpkin mixture and stir."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect. remove the ends and cut each cucumber into 3\/4 inch rounds. using a melon baller, scoop out the seeds from the center of each round to form a cup. reserve 1 tbsp of the walnuts as a garnish. combine remaining ingredients and stir until well blended. spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.","target":"cut off an inch on the ends of the cucumber. hollow out the cucumber and take out all the seeds with a knife. let the juices from the cucumber drain on a paper towel for a few minutes. mix together all other ingredients except for the pimento. stuff the cucumber with cheese mixture and wrap in plastic wrap. let chill in the refrigerator for 20 minutes. slice cucumber in 1\/4 inch slices and trim with pimento strips formed into little bows. they should look like little wreaths on a serving plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"chop cooked bacon and set aside. cook onions in bacon drippings over medium high heat until transparent. add flour, stirring to prevent lumps. cook for 3 to 5 minutes until mixture begins to turn golden. add broth gradually, whisking constantly until thickened. reduce heat to simmer. add potatoes, cream, bacon, parsley, garlic, basil, tabasco sauce, and black pepper. simmer ten minutes on low heat. serve in bowls. top with cheese and green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter. cover and simmer until veggies are tender (about 15-20 minutes). add 3 1\/2 cups of milk heat until hot. blend flour with 1\/2 cup milk stirring till smooth, then stir in soup. cook, stirring constantly until smooth and bubbly. sprinkle bacon bits over the top and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"melt butter in pot over medium heat, sauté leeks for 5 minutes. add potatoes and sauté 5 minutes more. whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg. simmer for 20-25 minutes until potatoes are tender. whisk milk with 1 tbsp flour and whisk into soup. heat til bubbling again."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"add broth, potatoes, carrots, 3\/4 of the onions, 7 slices of crumbled bacon, salt and pepper to crockpot. cook on low for 8 hours. use potato masher and lightly mash the potatoes to a thick but chunky consistancy. add 1 cup each of the mild and sharp cheese, 8 oz sour cream and all of the evaporated milk. mix well and cook for 45minutes. serve with remaining sour cream, cheese, onion, and bacon sprinkled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in a saucepan, cover potatoes with water and boil until tender; drain. cut into 1-1\/2\" chunks. spread evenly in a 13x9x2 baking pan. combine onion, parsley, soup, mayonnaise and yogurt; pour over potatoes. sprinkle bacon and paprika over top of potato mixture. cover with foil and bake at 350 degrees for 30 minutes. uncover and bake 30 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"wash potatoes thoroughly and microwave until tender. if you would like you can always bake in a 400 degree oven for one hour or until done. as the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown. add in your flour to make a roux. add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. reduce your heat and simmer for about 5 minutes. take your cooled potatoes and peel off the skin and chop up into desired pieces. add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil. reduce heat and simmer for about 15 minutes or until it is thick. garnish with cheddar cheese, crumbled bacon and green onions. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"melt butter in heavy saucepan or dutch oven. add onion and celery;cook and stir until tender-crisp. add broth, milk and potatoes; bring just to boil, stirring constantly. slightly crush potatoes with back of spoon. reduce heat to medium-low; simmer 5 minutes,stirring frequently. reserve 2 tbsp. of the bacon, 2 tbsp. of the cheese and 1 tbsp. of the green onion for toppings; set aside. stir in remaining bacon, cheese and green onion just before serving. season to taste with salt and pepper. serve topped with reserved bacon, cheese, green onion and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in a large pot cook 1st four ingredients until potatoes are soft. combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) thicken potato mixture with flour mixture. add remaining ingredients and stir to combine. simmer until creamy, at least 30 minutes. we enjoy a thicker soup so i double the flour and butter or add a 1\/2 of the small cube of velveeta at the final step."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"cook bacon and reserve. cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes. add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps. cook until liquid thickens. reduce heat to simmer and add potatoes, 1\/2 and 1\/2, chopped bacon, salt, pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add cheese and green onion and heat until cheese melts. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"melt the butter in a large, heavy pot or dutch oven over medium-high heat. add the onions, celery, salt and pepper and cook, stirring, until the onions are soft and lightly golden, about 5 minutes. add the bay leaf and garlic and cook, stirring for 2 minutes. add the broth and potatoes, bring to a boil. reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes. remove the soup from heat. discard bay leaf. let cool a few minutes. in a food processor blend until smooth - will have to do it in batches. slowly add the cream and stir to blend. to serve, ladle into soup bowls and serve hot. garnish with paprika. *can use cheddar cheese, tomatoes - to give it color, bacon bits and whatever else you want.*."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"preheat oven to 400°f. pierce potatoes with a fork; bake at 400°f for 1 hour or until tender. cool. peel potatoes; coarsely mash. discard skins. lightly spoon flour into a dry measuring cup; level with a knife. place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. cook over medium heat until thick and bubbly (about 8 minutes). add mashed potatoes, 3\/4 cup cheese, salt, and pepper, stirring until cheese melts. remove from heat. stir in sour cream and 1\/2 cup onions. cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1\/2 cups soup into each of 8 bowls. sprinkle each servings with 1 1\/2 teaspoons cheese, 1 1\/2 teaspoons onions, and about 1 tablespoon bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"place the potatoes in a large saucepan and add the broth and water. bring to a boil. reduce heat; cover and cook for 10-15 minutes or until almost tender. meanwhile in a small skillet, saute onion in oil until tender; add to potatoes. in large bowl, combine flour, milk and evaporated milk until smooth; add to potato mixture. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat; stir in the cream cheese, parsely, salt and pepper. cover and simmer for 5-10 minutes or until cream cheese is melted and the potatoes are tender, stirring occasionally. garnish with swiss cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"place potatoes, broccoli, broth, and water in large pot. heat to a boil, then cover and lower temperature to low-med. simmer for 20 minutes. combine milk and flour, stirring until smooth. add milk, cheese and pepper to pot and stir frequently until cheese is completely melted. transfer soup to individual bowls for serving. spoon a dollop of sour cream in the center of each bowl. top with bacon and onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"trim leeks, split lengthwise, rinse to remove sand, and thinly slice. melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes add the potatoes and the broth and bring to a boil. boil for 2 minutes. reduce heat and simmer until potatoes are tender. season to taste with cayenne, nutmeg, salt, and white pepper. strain out the vegetables and puree in blender, a little at a time, adding broth if needed. stir puree into broth. melt 2 tablespoons butter in a saucepan over low heat and stir in the flour. add 1 1\/2 cups of the soup, a little at a time, and blend well. cook, stirring, until the mixture thickens. blend flour mixture into soup and stir until soup comes to a boil. serve right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"melt the butter in a large pot. fry the bacon and onions in butter. cook until onions are clear. add potatoes to the pot. cover with chicken broth. add bay leaf. boil until potatoes fal apart. use an immersion blender in mistre until smooth. add cream and salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"melt butter in large saucepan over medium heat. add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. stir in flour. gradually stir in broth and evaporated milk. scoop potato pulp from 1 potato (reserving the skin); mash. add pulp to broth mixture. cook over medium heat, stirring occasionally, until mixture comes just to a boil. dice remaining potato skin and potato; add to soup; heat through. spoon into bowls. sprinkle each with your desired toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"bring first 7 ingredients to boil in a saucepan over medium-high heat. cover and simmer over medium-low heat for 20 minutes, stirring occasionally. whisk milk\/flour mixture into saucepan; stir in cheese and bacon. simmer, uncovered, 5-8 minutes, or until thick, stirring constantly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"cook and crumble bacon, saving drippings in pan. cut potatoes in half, scoop out center. chop half of the peel, discard the rest. cook yellow onion in bacon drippings about 3 minutes. add flour, stirring to prevent lumps, cook 3-5 min until mixture just begins to turn golden. gradually add 2 cups chicken stock, or hot milk, whisking to prevent lumps, until mixture thickens. pour into large sauce pan and add remaining hot liquid. reduce heat to simmer, whisk in potatoes, peels, sour cream, chopped bacon, parsley, garlic powder, basil, salt and pepper (to taste). add cheddar cheese and white part scallions, heat until cheese melts thoroughly. top with chopped bacon, green part scallions, and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"heat oil in heavy large saucepan over medium heat. add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes. sprinkle flour over and stir 2 minutes. gradually whisk in broth, then milk. add potato and bring soup to boil. reduce heat and simmer soup until potato is tender, about 20 minutes. add cheese 1\/3 cup at a time, stirring until melted and smooth after each addition. mix in ham. season soup to taste with hot pepper sauce, salt and pepper. sprinkle with parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves. chop the leaves and reserve. cut the white part of the leeks into 1\/4-inch slices. melt butter in a large pan, add the leeks and onions and cook for about five minutes. add the leek leaves and cook for an additional three minutes. add the chicken broth, potato cubes and wine and bring to a boil. cover and simmer on low heat for about one hour. put soup in a blender, a few cups at a time, and puree. once each batch has been pureed, pour it from the blender back into the pan. simmer over moderate heat and then add the salt and pepper and half and half. sprinkle with parsley and chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in a large saucepan cook bacon until crisp. remove bacon and set aside. brown onions in bacon fat over medium heat. add potatoes, and enough water to cover. cover and cook until potatoes are tender, about 15-20 minutes. in a separate bowl stir milk and soup until it's smooth. add to potato mixture. heat, but do not boil. add salt, pepper and dill weed. crumble bacon, stir in just before serving or sprinkle on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"cook bacon until crisp. remove and drain on paper towels. chop all the vegetables. add olive oil to the pan and add onion, carrot and celery as they are cut up. sauté until onion is soft but not brown, about 3 to 4 minutes. stir in chicken broth, potatoes and pepper. bring to boil, reduce heat and simmer covered until potatoes are tender, about 10 to15 minutes. stir in cheese and heat until just melted - do not boil. chop bacon and add to soup. adjust seasoning to taste by adding salt if desired. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper. in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes. stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"cut potatoes into eighths, cut onions into eighths. coarsley chop the green onions. add along with the garlic to the butter in a heavy 3-quart saucepan. add onion to butter and saute for 1 minute add the potatoes and pour in the broth. simmer for 20 minute or until potatoes are tender. puree soup in food processor or blender in batches that will suit the size of the appliance you are using. add cream, milk, salt, pepper and nutmeg to soup. chill if served cold, reheat to servign temperature if served hot. garnish servings of hot soup with croutons, cold soup chopped chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"1. whisk chicken base into 1-1\/2 gallons of hot water until base is completely dissolved. 2.in kettle or tilt skillet on medium-high heat, sauté bacon in bacon grease until bacon is light brown in color. 3. add celery, onions, garlic, basil, kosher salt and white pepper, and sauté for 10 minutes. 4. add flour and cook for 5 minutes, stirring constantly so flour does not burn. 5. add chicken stock and simmer for 20 minutes. 6. add potatoes to kettle. simmer for 20 minutes, stirring gently. 7. add second measure of hot water. continue to stir and bring back to a simmer. 8.combine half and half, sour cream and parsley flakes in large mixing bowl. 9. add half and half mixture to kettle and bring to a boil, stirring gently. 10.turn off heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"wash and pierce potatoes with a fork. bake at 400 deg. for 1 hour or until done. in a large saucepan, melt the butter, cook onion and add flour, salt and pepper. cook over medium heat until bubbly. stir in milk and broth. cook mixture until thickened. cut potatoes in half lengthwise, score and scoop out the the shell with a spoon. stir half of the potato pulp into soup and mix. add remaining pulp, sour cream. season to taste. ladle into bowls and serve, topped with shredded cheddar cheese, bacon and sliced green onions. cook time does not include the time to bake the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"place potatoes in a pot. add cold water to cover. heat over med high heat. cook until potatoes are tender. do not drain! stir in cream of onion soup, cream of celery soup, evaporated milk, and butter. cook 15 minutes. serve soup topped with cheese and bacon bits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper. in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes. stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1\/2 cup of bacon bits. cook on med-high until soup starts to boil. reduce heat to low and simmer for 20 minutes. serve into soup bowls and garnish with remaining bacon bits. optional garnish: parsley flakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"chop bacon and cook. set aside. place chicken broth, onion, and potato's in pot. bring to a boil and let simmer until soft (about 15 mins). turn the heat down to med\/low. add 3 cups of milk (or half-and-half) and dill weed. in a small bowl mix 1 cup of milk (or half-and-half) and flour until there are no lumps. add to potato's and stir until thicken (about 3 mins). stir in cheese, sour cream, bacon, salt and pepper. top it all off with some green onions and it is ready to serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in a large saucepan, saute onion and celery in the butter util tender. add the broth , potatoes, sugar, salt, rosemary, thyme and pepper then bring to a boil. reduce heat and cover for 15-20 minutes or until the potatoes are tender. combine the flour and 1\/2 cups milk until smooth andf gradually stir it into the soup. bring to a boil; cook and stir for 2 minutes or until thickened. stir in the ham, peas and the remaining milk and heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp. chop bacon and reserve drippings. cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps. cook 3- 5 minutes until mix just begins to run golden. add chicken stock gradually, whisking to prevent lumps, until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. simmer 10 minutes; do not allow to boil. add grated cheese and green onions. heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"fry bacon until crisp, remove from pan reserving fat, drain on paper towels. saute onion in bacon fat until tender, about 2-3 minutes or until tender. drain. in same pot add to onions the potatoes and water, bring to a boil. cover and simmer until potatoes are very tender. stir in chicken soup and sour cream. crumble 7 pieces of bacon add to pot along with milk, salt, pepper and parsley flakes. heat through. do not boil! to serve place in individual bowls. if desired top with shredded cheese, bacon bits, chives and coarse grind black pepper. garnish: crumbled cooked bacon bits, shredded cheddar or pepper jack cheese, fresh or dried chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"slice mushrooms into strips. dip mushroom slices in buttermillk, then flour, repeat. deep fry mushrooms. when they are nice and golden, remove from fryer and sprinkle with salt and pepper. for sauce to dip: mix sour cream with horseradish- to taste. serve with dip or peppercorn-ranch dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes. lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally. raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper. simmer, partially covered, for about 10 minutes. cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor. return the pureed soup to the pan and add the cream. cook over low heat until just heated through, but do not boil. adjust seasonings if necessary, and serve garnished with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"heat oil in a large, nonstick skillet over medium-high heat. add mushrooms, onions, tomatoes, bell peppers and garlic. sauté for five minutes. stir in sugar, lemon juice and salt and cook for another minute. remove from heat and stir in the raisins and pine nuts. place mixture in a bowl and add basil. serve warm or at room temperature on crostini (toasted french bread slices)**note: to toast the pine nuts, place in a nonstick skillet over medium high heat. stir constantly until they begin to turn golden brown. remove from skillet immediately and allow to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms. marinate for 1-2 hours, tossing once or twice. remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn. serve as a side dish, main course, or on a roll (burger substitute). topped with shaved cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"heat olive oil in a medium skillet over medium heat. stir in the garlic, onion, and bell peppers. season with salt and cook for about 5 minutes until veggies are tender. reduce heat to low. place mushroom caps in the skillet, cover, and cook for about 5 minutes per side, until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"prepare the grill. in a small bowl, combine tomatoes, mozzarella, 1\/2 teaspoon of the olive oil, rosemary, pepper and garlic. using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard. in a small bowl, mix 1\/2 teaspoon of the olive oil, lemon juice and soy sauce. using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps. grill the caps, stem side down first for 5 minutes on each side or until soft. spoon 1\/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"wipe the mushrooms and place, gill side up, in a greased baking dish. place in a preheated 220*c oven for about 8 minutes. heat the olive oil in a frying pan and saute the onions until soft. stir in the sundried tomatoes, olives, and chopped spinach. cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. take off the heat and let sit for a few minutes. crumble in two thirds of the feta cheese. take mushrooms out of oven. spoon the topping evenly over each mushroom. crumble the remaining feta cheese over top. return to oven and bake until bubbly and feta on top is slightly browned. serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"prepare grill or grill pan for gilling. heat to medium high heat. brush both sides of the mushrooms with olive oil and sprinkle with salt and pepper to taste. grill mushrooms until tender, about 4 min on each side. let cool, then cut each one into quarters and slice each quarter into 1\/4-inch thick slices. top crackers with a heaping teaspoon of hummus and several slices of mushroom. sprinkle with feta cheese and serve. note: i think this would work if you let you guests make their own. have a platter with crackers on it and 3 small bowls with fixings -- instead of making them all ahead of time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"melt the butter over medium heat. sweat both the onions in the butter by tossing them in the pan, adding a pinch of salt and pepper, and moving them around until translucent (about 10 minutes). increase heat to medium high and add the portabello mushrooms, sautéing until soft (3-5 minutes). mix sugar and thyme with wine and broth, and pour into the pot. scrape the bottom of the pot with a wooden spoon to deglaze. pour the contents of the pot into a food processor, and blend until smooth. put the mixture back into the pot, pour in the heavy cream, and simmer until ready to serve. garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"heat oil in a saute pan, add onions and cook until translucent. while the onions are cooking, chop mushroom stems and slice caps. add chopped mushroom stems and caps and saute until tender, or about 10 minutes. use the wine to deglaze the pan and simmer for 3 minutes to burn off the alcohol. in a small bowl, combine the bread crumbs, cream, seasonings, and parsley. add to pan with cream. simmer until thick. cool. preheat the oven to 400°f. once cool, spoon onto portobello mushroom caps and add cheeses on each cap. bake in oven until mushrooms are tender and cheese is lightly browned, about 20 minutes. slice each cap into four pieces and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"melt butter in heavy large pot over medium heat. add leeks and onion; saute' until tender, about 10 minutes. add mushrooms and saute' 5 minutes. reduce heat to low. add flour; cook until mixture is thick, stirring occasionally, about 3 minutes. gradually stir in stock and half of sherry. bring soup to a boil, stirring. reduce heat and simmer until thickened, about 10 minutes. stir in half-and-half. simmer umtil slightly thickened, about 10 minutes. stir in cayenne pepper. season to taste with white pepper and salt. stir remaining sherry into soup. bring to simmer and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"lightly brush mushroom caps with olive oil and using a fork slightly puncture the underside to allow for greater absorption. mix tomatoes and basil and add a dash of balsamic vinegar to the mixture. apply mixture evenly to all mushrooms. cover each mushroom with cheese and place on the grill on med-low heat. cook until all cheese is melted and let rest for five minutes before eating. can also be prepared in the oven at 375 for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"preheat oven to 350 degrees f. brown sausage in a skillet. drain. add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. mix well. combine the sausage with the above ingredients. mix well. spray cooking pan with non - stick spray. place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms. into the center of the mushrooms add the sausage mixture. bake 10-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"spay 8x11 glass dish with nonstick cooking spray. add mushroom tops to dish with the tops down to create a bowl. mix remaining ingredients together, and spoon into mushroom caps. extra filling can be added around mushrooms. bake at 400 degrees covered for 10 - 12 minutes. bake uncovered an additional 12 minutes or until cheese mixture starts to brown a little bit. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"boil potatoes in medium-size saucepan until just tender. peel and slice. fry bacon until crisp. break into small pieces and mix with onion, celery and salt; set aside. stir melted butter and flour in a small saucepan until blended. add mustard and sugar. slowly stir in beer and tabasco sauce. bring to boil, stirring constantly. when it reaches a boil, remove from the heat and pour over potatoes. sprinkle with parsley, toss lightly and let stand one hour. add bacon mixture, toss gently and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"cook potatoes in boiling water 20-25 minutes, just until tender. cool and slice thickly. place potaotes, onions, and parsley in the bottom of a salad bowl. top with with diced beets and chopped chives. mix together vinegar, oil, salt and pepper. pour over salad. cover and chill 2-3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"bring a large wide pan of salted water to a boil, and add potatoes. boil until tender, about 20 minutes. drain potatoes, cut in two, and place in a large bowl. add scallions, and toss gently to mix. return dry potato pan to medium heat, and add oil and bacon. cook bacon until very crisp, and transfer to paper towels. add mustard seeds to bacon fat in pan. after a few moments, they will begin to pop. immediately turn off heat, and add vinegar, garkic, and potato mixture. toss together, then transfer back into bowl. cover salad with plastic wrap, and allow to rest at room temperature for about an hour. to serve, transfer to a serving bowl, and crumble crispy bacon on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"place the potatoes in a large pot and add enough water to cover. add salt and bring to a boil over medium-high heat. cook for 10 to 12 minutes, or until fork-tender; drain. let cool for 10 minutes, then cut into quarters and place in a large bowl. meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well. cover and chill for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"in sauce pan, combine worcestershire sauce with wine and cook over med high heat until reduced by half, about 5-8 minutes, stirring occasionally. add melted butter; blend and remove from heat. meanwhile, cut potatoes in 1\/4\" slices. brush mixture on potato slices. as derf said in a review: watch the potatoes under the broiler! sprinkle with salt, pepper and paprika. broil about 3\u201D from heat(or grill on oil-sprayed grill sheet) for 3 minutes, turn; brush with mixture and sprinkle with more spices; and broil for 3 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 degrees. spray jelly roll pan, 15 1\/2in. x 10 1\/2in. x 1 inch, with cooking spray. place vegetables in pan. pour oil over vegetables. sprinkle with remaining ingredients. stir to coat. bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.","target":"pre-heat oven to 375 degrees. toss all the vegetables (minus garlic) in a large bowel with the olive oil. turn out on a large flat sheet pan with lips. sprinkle with salt and pepper. roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges. while vegetables are roasting, prepare quinoa. place toasted quinoa in large pot with cover. add garlic, water and sea salt. bring to a boil, stir and reduce heat to low. simmer for 30 minutes, covered. remove cover, stir and continue simmering until all the water has evaporated. when done, fluff with fork. add roasted vegetables (also chicken or fish) to pot and mix gentle. add 1 cup of broth to moisten. add more broth to taste. nothing left to do now but eat!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 degrees. spray jelly roll pan, 15 1\/2in. x 10 1\/2in. x 1 inch, with cooking spray. place vegetables in pan. pour oil over vegetables. sprinkle with remaining ingredients. stir to coat. bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.","target":"preheat oven to 425. cook rotini according to package directions. rinse in cold water; drain. in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat. spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly. in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix. season to taste with salt and pepper. serve at room temperature or slightly warmed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown beef and onions in a large skillet. cook elbow macaroni according to instructions; drain. in a large bowl, mix macaroni, drained beef, and pizza sauce. in a greased casserole dish, layer macaroni mixture, top with pepperoni and any other optional pizza ingredients, then a layer of cheeses. repeat layers. bake at 300° for 30 minutes.","target":"mix all ingredients except the noodles. in a four quart slow cooker, place half of the ingredient mixture. layer noodles over the mixture in the cooker. it is ok to break them to fit. cover noodles with remaining mixture. cook on low 5-6 hours. serve with salad, peas and bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown beef and onions in a large skillet. cook elbow macaroni according to instructions; drain. in a large bowl, mix macaroni, drained beef, and pizza sauce. in a greased casserole dish, layer macaroni mixture, top with pepperoni and any other optional pizza ingredients, then a layer of cheeses. repeat layers. bake at 300° for 30 minutes.","target":"shred zucchini. mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. press the zucchini mixture into the bottom of a lightly greased 9 x 13 inches glass baking dish. bake the crust uncovered for 20 minutes at 400 degrees. while the crust bakes, brown the ground beef in a large pan. add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. remove the crust from the oven. pour the meat and sauce over the crust. top with peppers, sprinkle with 4 oz. of cheese. bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. allow the dish to stand for 2 - 3 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan combine the cherries, the sugar and 1 1\/2 cups water and simmer for 10 minutes or until the liquid is reduced to 1 cup. mix cornstarch with 1 tablespoon of water and add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. add the brandy and stir it in. chill.","target":"mix together in large pot, cranberries, sugar (or splenda), water and juice, salt, ginger pieces (not ground) and orange zest. bring to boil and cook about 10 minutes or until all berries have burst. remove from heat and allow to cool 1\/2 hour. remove ginger pieces and add cinnamon, ground cloves and all spice. blend thoroughly and allow to cool completely. put in covered bowl and refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. stuff the banana with marshmallows and chocolate chips. wrap each banana in aluminum foil and cook over a fire, on the grill or in a 300 degree oven for 5 minutes, or until chocolate is melted. eat with a spoon.","target":"sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a casserole dish with oil and heat oven to 350°f. fry the hamburger, onions and garlic until the meat is just cooked. put the hamburger in the bottom of the casserole. top with the steamed french green beans. next the mashed potatoes. cover and bake for 30 minutes. remove cover top with cheese and bake a further 10 minutes or until the cheese is bubbly and browned.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic. pulse a time or two, or until the vegetables are coarsely chopped. add in the tomato juice, vinegar, salt, and red pepper flakes. process until the vegetables are finely chopped. be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches. transfer mixture to a large bowl and cover tightly. place in the refrigerator for at least 4 hours or overnight is better. add more seasoning, if needed, right before serving. ladle cold soup into chilled individual bowls. sprinkle with chopped fresh basil. it is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.","target":"coarsely chop vegetables and bread, finely chop garlic. put a handful of mixed vegetables, bread, and some of the water in the blender and blend for about 10 seconds. put the rest of the vegetables, bread, and water by handfuls into the blender and blend well, but not to the point of completely pureeing. you still want some texture. pour the blended mixture into a bowl and whisk in the remaining ingredients. put into the refrigerator for about a half hour or more before serving. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: first, you may want to remove any bits of cheese from the salad before blending, or it may lend an extra zip you'll find tasty, so be your own guide. put the leftover salad and additional tomato into a blender and blend until chunky or smooth, depending upon your taste. adjust seasonings. cover and chill thoroughly in the refrigerator. serve in champagne glasses or small bowls. top with croutons and cucumber bits.","target":"coarsely chop vegetables and bread, finely chop garlic. put a handful of mixed vegetables, bread, and some of the water in the blender and blend for about 10 seconds. put the rest of the vegetables, bread, and water by handfuls into the blender and blend well, but not to the point of completely pureeing. you still want some texture. pour the blended mixture into a bowl and whisk in the remaining ingredients. put into the refrigerator for about a half hour or more before serving. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the veggies in the blender. add the condiments after all is blended, to taste. bread is the last thing to add and the amount depends on the consistency you want to give the gazpacho. put in the fridge as the gazpacho is to be served cold. this is why in spain it is considered a summer 1st plate. serve the finely chopped veggies in little bowls and have your guests serve themselves once they are ready to eat it.","target":"coarsely chop vegetables and bread, finely chop garlic. put a handful of mixed vegetables, bread, and some of the water in the blender and blend for about 10 seconds. put the rest of the vegetables, bread, and water by handfuls into the blender and blend well, but not to the point of completely pureeing. you still want some texture. pour the blended mixture into a bowl and whisk in the remaining ingredients. put into the refrigerator for about a half hour or more before serving. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open the tomatoes and set aside. peel the onion and cut into chunks. split and seed the jalapeno pepper and cut into small pieces. peel, seed, and chop the cucumber and cut the celery into chunks. put the vegetables, the chili powder, cumin, salt, black pepper, celery seed, sugar, garlic, green onions and cilantro into the bowl of the food processor. pulse about 10 - 20 times or until the onion, pepper, garlic, and cilantro are finely chopped. move the vegetable mixture to a large bowl. add the tomato, v-8 juice, and the lime juice. cover and chill in the refrigerator for several hours.","target":"coarsely chop vegetables and bread, finely chop garlic. put a handful of mixed vegetables, bread, and some of the water in the blender and blend for about 10 seconds. put the rest of the vegetables, bread, and water by handfuls into the blender and blend well, but not to the point of completely pureeing. you still want some texture. pour the blended mixture into a bowl and whisk in the remaining ingredients. put into the refrigerator for about a half hour or more before serving. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: core and quarter tomatoes. peel cucumbers and cut in chunks. seed peppers and cut in chunks. combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. blend, not until pureed, but until there are no large chunks. add tomato juice, vinegar, pepper, and tabasco sauce. chill well.","target":"coarsely chop vegetables and bread, finely chop garlic. put a handful of mixed vegetables, bread, and some of the water in the blender and blend for about 10 seconds. put the rest of the vegetables, bread, and water by handfuls into the blender and blend well, but not to the point of completely pureeing. you still want some texture. pour the blended mixture into a bowl and whisk in the remaining ingredients. put into the refrigerator for about a half hour or more before serving. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400f degrees,. lightly grease a baking sheet. in a shallow bowl, whisk milk and egg together. place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour. to each bowl, stir in 1\/4 teaspoon salt. slice chicken into finger size strips. sprinkle both sides of chicken with salt and pepper. lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture. heat oil in a large frying pan over medium high heat. add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side. chicken will not be cooked through. transfer to baking sheet. bake in centre of preheated oven until cooked through, about 6 to 8 minutes.","target":"preheat oven to 475°f spray a baking sheet with olive oil. place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. transfer the mixture to a shallow dish. melt butter in a second shallow dish. add chicken tenders and turn to coat. transfer each tender to the crumb mixture; turn to coat evenly. (discard any remaining butter and almond mixture.) place the tenders on the prepared tray. bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed. shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour. melt chocolate in the microwave. use 20-second zaps and mix in between each zap until smooth. insert a toothpick into each peanut butter ball and dip ball into melted chocolate. return to wax paper and refreeze. store in airtight container and serve from frozen.","target":"in a large bowl, combine peanut butter, rice krispies and splenda until well mixed. pour coconut into a small bowl. drop peanut butter mixture into the coconut by the teaspoonfuls to coat. place on a waxed paper lined cookie sheet and chill minimum 1 hour. store in air tight container for up to 3 weeks in fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed. shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour. melt chocolate in the microwave. use 20-second zaps and mix in between each zap until smooth. insert a toothpick into each peanut butter ball and dip ball into melted chocolate. return to wax paper and refreeze. store in airtight container and serve from frozen.","target":"whip the whipping cream in a mixing bowl and stop just as cream resembles the consistency of yogurt. add all the other ingredients in and continue whipping. it might be hard at first for the peanut butter to blend in, but just follow directions and go on beating. when mixture is perfectly whipped and holds very stiff peaks, stop whipping. divide cream into two (or more if you wish) small bowls and chill until hard. just before serving, let ice cream soften in room temperature for about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the apples with the lemon juice, zest, and maple syrup until the fruit is soft. add a little water if the mixture becomes dry. let cool. in a blender, blend the dates and apples together until they are light and fluffy. stir in the sesame seeds. spoon the mousse into 4 dessert glasses and chill. garnish with fresh lemon balm, mint, or lemon geranium leaves.","target":"halve and core the unpeeled fruit and place in a large, heavy saucepan. caste iron is good. add the dates, apple juice and ground cinnamon. cook over very low heat, stirring occasionally for 4 to 6 hours, or until the mixture forms a dry paste. scrape into a bowl and cool, then roll the mixture into bite size balls. toast the nuts under the broiler until golden. coat the balls in the nuts. twist each ball into a candy wrapper or cellophane; plastic wrap can be used. store in an airtight container. variation: use half ground cinnamon and half ground ginger instead of the 1 teaspoon cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. mix flour, sugar, baking powder, baking soda and salt in large bowl. beat eggs in small bowl; stir in bananas, oil and water. add to flour mixture; stir just until moistened. stir in cereal and walnuts. pour into greased 9 x 5-inch loaf pan. bake 55 to 65 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely on wire rack.","target":"mix all dry ingredients together except for the raw sugar. seperately mix all wet ingredients together. combine wet and dry ingredients mix well but don't over mix it will toughen the loaf. pour into greased and floured loaf pan sprinkle the raw sugar over the loaf cook at 350 degrees about 45 minutes until you can prick it with a tooth pick and it comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. mix flour, sugar, baking powder, baking soda and salt in large bowl. beat eggs in small bowl; stir in bananas, oil and water. add to flour mixture; stir just until moistened. stir in cereal and walnuts. pour into greased 9 x 5-inch loaf pan. bake 55 to 65 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely on wire rack.","target":"preheat oven to 350. spray glass loaf pan with cooking spray. seperate egg yolks from egg whites. put egg whites to the side. combine flour, baking soda, splenda, flax seed, cinnamon, nutmeg and walnuts into a bowl. in a separate bowl, blend bananas together until mush. mix in butter, milk, sugar and egg yolks until creamy. combine dry ingredients slowly until well mixed. take egg whites and beat until stiff peaks form. fold into banana mixture. do not beat into mixture. fold in with large spoon. pour mixture into loaf pan. bake for 45 minutes or until toothpick inserted in comes out clean. cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. mix flour, sugar, baking powder, baking soda and salt in large bowl. beat eggs in small bowl; stir in bananas, oil and water. add to flour mixture; stir just until moistened. stir in cereal and walnuts. pour into greased 9 x 5-inch loaf pan. bake 55 to 65 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely on wire rack.","target":"sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. mix flour, sugar, baking powder, baking soda and salt in large bowl. beat eggs in small bowl; stir in bananas, oil and water. add to flour mixture; stir just until moistened. stir in cereal and walnuts. pour into greased 9 x 5-inch loaf pan. bake 55 to 65 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely on wire rack.","target":"preheat oven to 350 degrees f. combine bananas, sugar, butter, vanilla extract and eggs in a large bowl and beat with a mixer until well blended. in another bowl, combine flour, salt, baking soda and stir. add flour mixture to banana mixture slowly and beat well. spoon batter into a 9 inch × 5 inch non-stick loaf pan and bake for 45 minutes, or until a wooden toothpick or clean knife inserted in the center comes out clean. cool for 15 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange the lettuce leaves on a large platter. in a large bowl, combine shredded cabbage, papaya slices and tomatoes (reserving a few slices of tomatoes and papaya for garnish). spread this mixture over the lettuce on the platter and sprinkle with mushrooms, shrimp and hazelnuts. decorate with reserved tomatoes and papaya and slivers of chile peppers. in a small bowl, mix together lime juice, fish sauce, sugar and green onions. stir until sugar is dissolved. pour this dressing over the salad and refrigerate until ready to serve.","target":"instructions. in a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, hoisin sauce, and white pepper together to make a marinade. peel, devein, and clean the shrimp, rinse in cold water and set aside to chill for 30 minutes. cook the shrimp in a non-stick skillet on medium heat with 2 tablespoons of the marinade for 2 to 3 minutes\u0097it's done when it turns pink. pour the skillet contents into the marinade bowl add the red pepper, toss and set aside to chill. place 4 serving dishes with the shrimp to chill. to serve: on each of 4 chilled serving plates, place a bed of bibb lettuce, spoon the shrimp onto the lettuce. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first 5 ingredients. stir well. add corn, jalapeno peppers and onion; stir. combine milk, honey, oil and egg whites; stir. add to flour mixture stirring until dry mixture is moistened. spoon batter into 9 inch pie plate coated with cooking spray. bake at 375 degrees for 25 minutes.","target":"preheat oven to 375°. combine the first five ingredients in a 9x13 baking dish. combine the next four ingredients in a bowl, using a fork to make sure everything is well mixed. add the skin milk and oil to the dry mixture. pour the batter over the bean mixture. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, beat the egg yolks and the sugar until very light and fluffy. add the ground hazelnuts, flour, cocoa, liquid, vanilla, orange juice and zest; mix well. in a separate mixing bowl, beat the eggs whites until stiff but not dry. carefully fold the whipped whites into the batter. grease an 8-inch springform pan, dust with the flour. pour the batter into the pan, bake in a 350 degree f oven for 1 hour. invert the cake and cool, remove from the springform pan. dust with confectioner's sugar and serve.","target":"lightly grease a 22cm springform tin. mix the ground biscuits with the water in a bowl. press the crumbs into the tin. in a bowl beat the cream cheese and sour cream till smooth. add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined. pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: get peppers ready to stuff. i like to parboil them for about 2 minutes (it shortens the baking time). mix all the ingredients except tomato sauce. stuff the peppers, then cover with the tomato sauce. bake in 325 degree f oven for about 45 minutes. let the peppers rest for a few minutes before serving.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: split the sausage lengthwise into fourths and then slice. heat the olive oil over medium high heat in a stockpot. add the sausage to the pot and cook for 3 -4 minutes until lightly browned. add the onion and garlic and cook until tender. add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. boil for 3 minutes. add the salt, pepper, basil, parsley and cajun seasoning; stir and add corn and water. bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. homemade cajun seasoning: mix all ingredients in a glass jar and store in the refrigerator. shake the jar before using.","target":"drizzle cod fillets with lemon juice. salt and pepper to taste. rub fillets with cajun spices and coat well. in very hot skillet, cook fillets in butter for 4 minutes on each side. remove from skillet and serve immediately. serve with sour cream, carrot and zucchini cut into julienne. garnish with fresh parsley or dill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. place chicken on a foil covered cookie sheet and place in the oven. in a small saucepan, combine ketchup, molasses, seasoning and garlic and heat on low until sauce starts to simmer. check chicken after about ten minutes, and turn. when chicken is almost cooked, brush on a coat of red sauce and return to the oven. turn chicken after 5-10 minutes, and brush on more sauce. keep checking, turning, and adding sauce until chicken has a nice, almost crispy, coating of sauce. remove from oven and let sit for 5-10 minutes before serving. serve with hot cooked egg noodles and peas.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together everything but chicken in a very large bowl with cover. put in chicken and cover. put in refrigerator for 6 days. cook in a cooking bag for 2 hours at 350. put in a smoker for a whole day with wood chips. if you don't have a smoker, put a couple teaspoons of liquid smoke in the brine.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch. bake in a 400 degree f oven for 30 minutes. meanwhile, combine green onion, honey, garlic powder, and ground red pepper. brush chicken pieces with honey mixture. return to oven. bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink. makes 4 servings.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pat chicken dry, then place each breast half between 2 pieces of plastic wrap and pound gently, but firmly, with a meat mallet until about 1\/4 inch thick. combine seasonings, stirring to blend well. dip chicken in 1\/4 cup melted margarine, then sprinkle seasoning mixture on one side of chicken breasts. grill over medium-high coals 2 or 3 minutes. sprinkle seasonings on other side of chicken; turn and cook chicken until no longer pink in the center, about 2 or 3 more minutes. you may baste chicken with additional melted margarine, if desired, while grilling.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in a large bowl; add water to cover. add vinegar and 1\/4 cup salt; let stand 30 minutes. drain well. stir together flour and next 6 ingredients; dredge chicken in flour mixture, shaking off excess flour mixture. pour oil to a depth of 2 inches into a dutch oven; heat to 350°. fry chicken, in batches, 9 to 10 minutes on each side or until done. drain on paper towels.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450 degrees. rinse chicken and pat dry. season with salt and pepper (or other seasonings of your choice) and place on roasting pan breast side up. roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer. place the chicken on a cutting board and let stand for 15 minutes.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and crush ginger, mix well with wine. baste chickens in mixture for at least 10 minutes. put chickens in a boiling pot of water, bring back to a boil then reduce heat to simmer for 3 minutes. turn off the heat, let chickens sit in pot for another 10 minutes. strain off the chicken, let cool then chopped into 2\u0094 pieces. serve with julienne lime leaves and mixture of salt, chilli and lime juice.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together bbq sauce, zest of 1 orange and 1 lime with the juice of the orange and lime with garlic. reserve 1\/2 cup for later use. place 6 boneless skinless chicken breasts (can be flattened if you prefer) in large bag or glass bowl. pour sauce over chicken and let marinate for 30 minutes. remove chicken and discard used sauce. season with salt and pepper. grill over medium heat till done; basting often with reserved sauce.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: salt and pepper chicken and brown in oil. remove chicken. whisk flour with drippings in pan. cook and stir for 2 minutes; add remaining ingredients and mix well. bring to a boil, then reduce to simmer. return chicken to pan and spoon sauce over. cover and simmer for 45 minutes.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. separate skin from chicken. brush bottom of chicken with 1\/4 c dressing. brush 1\/2 c dressing under the skin on the chicken breast. mix carrots and celery with 1\/4 c dressing and stuff into chicken. bake at 20 min per lb. let stand 10 minutes.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: season both sides of chicken with salt and pepper. whisk together vinegar, honey, and basil, set aside. heat oil in large non-stick skillet over medium-high heat. cook chicken until lightly browned (about 5 minutes). flip chicken, cook until done (about 6 minutes). stir in previously whisked mixture, cook 1 minute.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine rosemary, thyme, salt and pepper. separate chicken skin from chicken breast and thighs by running your fingers between the meat and the skin, being careful not to tear the skin but, to create a \"pocket\" between the meat and the skin. rub seasoning mixture in the \"pockets\" and distribute garlic slivers beneath the skin. place any remaining seasoning and garlic in the cavity of the bird. cover in container or plastic bag and refrigerate a minimum of 4 hours. overnight is preferable to get the full effect. preheat oven to 500 degrees. place chicken on a vertical roasting rack or breast side up in a roasting pan. roast bird for 35-45 minutes or until the meat thermometer reads 190 degrees. remove skin prior to serving.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush garlic cloves. mix well all the ingredients except starch and set aside for about 6 hours. stir in starch and mix well. place some cooking oil in a shallow pan. cook the chicken pieces in hot oil for about five minutes, stirring occasionaly. remove from pan and place the chicken pieces on a paper towel. serve after chicken pieces are well drained.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in saucepan with 500ml of water and the bouillion powder. add sliced leek and carrots and bring to a boil. lower heat and simmer for 5 minutes. add the peas and then return to a boil. simmer for 2 minutes or until the chicken is thorougly cooked. add the cornstarch mixture and stir thoroughly. cook for a few seconds longer until liquid has thickened. add chopped parsley and serve immediately.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, mix ginger juice, wine, light soya sauce, fine sugar, cornflour, sesame oil and garlic. marinate the chicken in seasoning for at least 5 minutes. put chicken in a shallow dish and add tomatoes, chillies, ginger and spring onions. steam for 12-15 minutes or until chicken is tender. serve hot.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large nonstick skillet, heat the oil. saute the onions, celery and carrot until tender, 4-5 minutes. stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil. reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes. with a slotted spoon, transfer the chicken to a platter. simmer the sauce, uncovered, until reduced by half, 4-5 minutes. spoon the sauce over the chicken.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large frying pan, heat oil over medium heat. add scallions and cook until lightly browned, about 3 minutes. add garlic and hot pepper sauce; cook 1 minute. add tomatoes, vinegar, bay leaf, cloves, worcestershire sauce, saffron and pepper. bring to a boil, reduce heat, and simmer uncovered for 15 minutes. place chicken on top of sauce, cover, and simmer 15-20 minutes until chicken is tender and cooked through.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, combine first four ingredients. wash and dry chicken, coat pieces in flour mixture. in skillet, melt shortening to 1\/2 inch depth over med-high heat. fry chicken in hot shortening until golden brown on all sides. return all chicken to pan; cover and cook over low heat until chicken is done, about 30 minutes.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak lima beans overnight in 3 cups cold water; drain. place beans in bottom of a heavy pot. brown onion in oil. layer onions on top of beans. mix salt, pepper, paprika and garlic powder with a small amount of water, just enough to make a thick paste. smear this paste on the chicken parts and layer them on top of onions. add enough water to just cover. bring to a boil, reduce to a simmer and cook about 1 hour. serve with rice.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a extra large zip lock bag. shake well to coat chicken. let sit for 5 minutes for coating to set. then place chicken in hot oil. let cook for roughly 15 - 20 minutes depending on how large pieces are. take out of pan and let drain in paper towel.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. remove insides from whole chicken. rinse in sink with warm water, pat dry with paper towels. season, if desired. spray pan and foil with pam, or similar product. place chicken in pan, breast up. cover pan with foil. bake for 20 minutes per pound. (ie 3 lb chicken cooks for 1 hr).","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: hold 2 cups flour and 1\/4 cup cayenne for breading. mix all other dry ingredients in large bowl and add water. mix until smooth. add chicken and turn until coated. in plastic ziploc bag, mix remaining dry ingredients. toss chicken in flour mix until completely covered. in mini deep fryer, heat oil to 325. fry chicken for 15 minutes or until it floats for 1 minute. drain and serve.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. wash chicken with cold water and pat dry. use wooden spoon to separate skin from meat. brush bottom of chicken with 1\/4 cup of dressing. tuck wings under chicken. place breast side up on rack in roast pan. pour 1\/2 cup of dressing under and on top of skin. mix vegetables with rest of dressing. spoon into chicken cavity. bake 1 1\/2 to 2 1\/2 hours until chicken is 180 degrees. let stand 10 minutes before serving. remove and discard vegetables.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the tenderloins with paprika, thyme,oregano, chili pepper and pepper in a bowl. stir in the olive oil and lemon juice to form a paste and coat the chicken with the paste. heat a little oil in a heavy based pan and add the tenderloins. cook for 2-3 minutes,each side, turning once,until cooked through.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken, and lay on towels to drain while you mix the flour with the dry spices. one piece at a time pop the chicken pieces at a time into a plastic bag containing the flour mix. brown the floured pieces in the olive oil using more oil if you need to(we try to watch that), then place into roasting pan. sprinkle on the slivered onion. add in about 1\/8\" water and cover with lid. bake in 350 degree oven for 45 minutes to one hour. place on serving platter to serve -- the drippings make excellent gravy for mashed potatoes.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450 . rub the olive oil and 3 cloves of garlic over chicken. cut the lemon in half and place in the cavity of the chicken along with the remaining cloves of garlic and rosemary. sprinkle salt and pepper over the chicken. place chicken in black iron skillet. roast for 30 minutes, then turn oven down to 350 and roast for an additional hour . brine recipe : place 1 c salt and 5 quarts of water in a large container and stir to dissolve the salt. submerge chicken in brine making sure it is completely covered with brine, cover and refrigerate for 3 to 8 hours. remove chicken from brine, rinse well and pat dry.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: moosh all ingredients except chicken together. add chicken to marinate. leave for at least 30 minutes - then cook your chicken the way you usually do - bbq, grill, pan etc -- be aware this creates a little smokiness, so cook outside or crank up your exhaust. eat and enjoy!","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean chicken and set innards in a medium pot 1\/2 full of water. simmer on a very low flame, covered, for 1-1\/2 hour. add salt and pepper to taste. this step can wait until you put the chicken in the oven if you prefer. combine spices in a bowl large enough to cover the chicken. start with 2 cups of water and stir until salt is dissolved. place chicken in bowl, breast down, and cover with water. cover bowl with cling wrap and let soak 1 hr per pound (eg.: soak a 6 pound bird for 6 hours). preheat oven to 400°f. place chicken, breast side up, on a 1\/2 sheet pan with wire cooking rack, filled 1\/3 full with brine solution, and cook for 1-1\/2 hours. remove chicken from oven and allow to rest for 10 minutes before cooking.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat crisco until hot but not boiling. combine 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp chili powder, and salt and pepper to taste. beat eggs and mix remaining onion powder and garlic powder. cut chicken breasts into even strips, going with the grain. dredge each strip in the egg mixture and then the flour mixture and put in heated oil. cook each strip for 3-4 minutes per side then remove from oil and place on a paper towl.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat smoker to 225 and deg;f. combine all ingredients in a bowl and mix to coat the chicken. smoke with apple, hickory, maple, or pecan wood chips. use the water tray in your smoker so the meat doesn't dry out. depending on the thickness of the meat it will take anywhere between 45 minutes (for boneless thighs) to 2 hours (for large breasts). meat is done when the internal temperature reaches 170-180.","target":"place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil. reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done. remove from heat, let stand, uncovered, 20 minutes. place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: butter a 9\"x13\" oblong baking pan. in a large bowl, mix the cereal and raisins together. set aside. heat the syrup, peanut butter, and sugar in a saucepan over low heat until it bubbles. pour the hot syrup over the rice cereal and raisins and blend together. press the mixture into the prepared pan. cut into squares when cool.","target":"cream together peanut butter, apple juice, vanilla extract, and cinnamon. stir in raisins, graham, crackers and cereal. roll mixture into 1 1\/2-inch balls and place in a container with a lid. cover and refrigerate 1 hour, then roll each cookie in powdered sugar to coat. return to covered container and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat sugar and corn syrup in a sauce pan over med. until sugar is melted. heat to boiling; boil thirty sec. and then remove from heat. stir in pb and vanilla until smooth. quickly fold in raisins, if using. **stir in cereal! shape into 1 inch balls w\/ buttered hands. must do this relatively quickly or mixture will start to harden!","target":"cream together peanut butter, apple juice, vanilla extract, and cinnamon. stir in raisins, graham, crackers and cereal. roll mixture into 1 1\/2-inch balls and place in a container with a lid. cover and refrigerate 1 hour, then roll each cookie in powdered sugar to coat. return to covered container and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix cool whip and peanut butter together until well blended and smooth. drop into a 12 cup muffin tin lined with foil liners. drizzle chocolate sauce on top of each cup with 1 teaspoons of chocolate sauce. best served cold, so chill in freezer for 30 minutes.","target":"cream together peanut butter, apple juice, vanilla extract, and cinnamon. stir in raisins, graham, crackers and cereal. roll mixture into 1 1\/2-inch balls and place in a container with a lid. cover and refrigerate 1 hour, then roll each cookie in powdered sugar to coat. return to covered container and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first four ingrediants. once it turns into a dough like texture form into balls (about one tsp worth each). chill rolled balls of peanut butter for at least one hour. just before removing peanut butter balls from fridge, melt your chocolate in a double broiler. once chocolate is melted, dip balls into chocolate and refridgerate until chocolate hardens.* you can also just spoon melted chocolate over top*.","target":"cream together peanut butter, apple juice, vanilla extract, and cinnamon. stir in raisins, graham, crackers and cereal. roll mixture into 1 1\/2-inch balls and place in a container with a lid. cover and refrigerate 1 hour, then roll each cookie in powdered sugar to coat. return to covered container and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together peanut butter and margarine. stir in remaining ingredients except sesame seeds, mixing well. roll in 1-inch balls. roll in sesame seeds to coat. place on waxed paper lined tray. refrigerate at least 2 hours. store in airtight container in refrigerator.","target":"cream together peanut butter, apple juice, vanilla extract, and cinnamon. stir in raisins, graham, crackers and cereal. roll mixture into 1 1\/2-inch balls and place in a container with a lid. cover and refrigerate 1 hour, then roll each cookie in powdered sugar to coat. return to covered container and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and core peppers. cut in halves, strips or rings. i like the halves for easy sandwich making and the rings for pizza. in a large pot combine sugar, salt, vinegar and water. bring to a boil. add the peppers and return to a boil. remove from heat. put 1 clove of garlic into each clean, hot, sterilized pint jar. fill with hot pepper and vinegar mixture to within 1\/2 inch of top. remove bubbles with a rubber spatula. wipe rims clean. screw on hot, clean lids and rims. place jars in a boiling hot water bath for 5 minutes. do not overcook or you will have soggy peppers. remove from hot water bath and place on towel on counter. allow to cool - do not retighten tops. they will pop when sealed. i use a small fan to cool quicker.","target":"carefully wash green peppers and remove seeds. slice and pack in sterilized pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1\/2 teaspoon salt in each jar. bring equal parts of water and vinegar to a boil and pour over peppers in jars. seal immediately. cool and store in refrigerator. keeps for a few months. for longer storage, process for 10 minutes in a boiling water bath."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 300 degrees. in a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt. make a well in the dry ingredients and add the oil, honey and water. toss until well combined. spread the mixture evenly on a cookie sheet. bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. let it cool, then stir in the fruit. store in an airtight container. makes about 7 cups.","target":"preheat oven to 300*. in a large bowl mix all dry ingredients. warm honey in microwave, mix in oil and vanilla. pour over dry ingredients and stir well. spread evenly on 2 or 3 baking sheets. bake at 300* for 30 minutes, stir every 10 minutes. spread on trays and cool. mix in 1 cup raisins and 1 cup craisins if desired. store in airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, stir sugar into water and wine. slit vanilla bean open along the side and spread it apart exposing the tiny dot-like seeds. cut the vanilla bean crosswise into several pieces and place them in the pan. bring mixture to a boil, reduce heat to simmer, cover and cook 5 minutes. add apricots; shake them to settle them into liquid. heat just until mixture begins to boil. apricots should be tender but not falling apart. cook slightly longer if fruit is still firm. using a slotted spoon, gently remove apricots, leaving liquid in pan. with cover off, reduce poaching liquid to about 1\/2 cup. remove and discard vanilla bean pieces. pour concentrated syrup over apricots. cool; chill if time permits before serving.","target":"place the pears in a large saucepan and pour apple juice in to cover the pears. add vanilla bean and bring the pears to a simmer over medium heat. simmer until tender, being careful not to burn. allow pears to cool, then serve in the center of a dessert plate. spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. wash peppers, cut off stem and take out seeds. when cutting off the stem, make a big enough circular cut on the top of pepper for stuffing; almost entire top of pepper is cut off. mix beaten egg, rice and raw ground beef and stuff into peppers and place into a casserole dish. cover with tomato soup, tomato sauce and add 1\/2 soup can of water to dish. bake at 350 degrees for 1 hour.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan, combine the syrup ingredients. bring to a boil over medium heat, stirring occasionally. reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. let stand for 30 minutes before serving. for pancakes: combine the dry ingredients in a bowl. in another bowl, whisk the egg yolks, milk, pumpkin, and oil. stir into dry ingredients just until moistened. in a mixing bowl, beat the egg whites until soft peaks form; fold into batter. pour batter by 1\/4 cupfuls onto a hot greased griddle. turn when bubbles form on top of pancakes. cook until second side is golden. serve with syrup.","target":"mix all the dry ingredients well. mix all the wet ingredients in with the dry ingredients until there are no clumps. cook on medium heat until the edges look dry, then flip. remember, these pancakes will be dense and thick. this is how they are supposed to turn out. super good with real maple syrup! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan, combine the syrup ingredients. bring to a boil over medium heat, stirring occasionally. reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. let stand for 30 minutes before serving. for pancakes: combine the dry ingredients in a bowl. in another bowl, whisk the egg yolks, milk, pumpkin, and oil. stir into dry ingredients just until moistened. in a mixing bowl, beat the egg whites until soft peaks form; fold into batter. pour batter by 1\/4 cupfuls onto a hot greased griddle. turn when bubbles form on top of pancakes. cook until second side is golden. serve with syrup.","target":"sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1\/4 cup (60ml\/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: ingredients for 10\" baked pie shell. mix cornstarch, sugar, salt. add to cold milk in a medium size saucepan. stir to dissolve. cook mixture over medium heat (stir constantly to prevent scorching) until bubbly. pour 1\/4 of the hot mixture into beaten eggs. mix thoroughly. return mixture to the saucepan. continue cooking until mixture comes back to\"bubbling\" and is thick. blend in butter and vanilla. pour half of the mixture into 10\" baked pie shell. cover the top with sliced bananas. pour remainder of the mixture on top of the bananas. let the filling cool-- then refrigerate until firm. top the pie with sweetened whipped cream and serve!","target":"combine the pudding mix and milk in a medium saucepan. cook over medium heat until thickened, while stirring constantly. remove from the heat, cover the top of the pudding with wax paper, and let it cool. take the pie crust and place sliced bananas on the bottom of crust. meanwhile, remove the wax paper and fold half of the whipped topping into the cooled pudding mix. spoon the pudding mixture evenly over the bananas. now spoon the remaining whipped topping over the pudding mixture in the pie shell. cover and chill for at least 4 hours, or until ready to serve. may garnish as you desire."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: ingredients for 10\" baked pie shell. mix cornstarch, sugar, salt. add to cold milk in a medium size saucepan. stir to dissolve. cook mixture over medium heat (stir constantly to prevent scorching) until bubbly. pour 1\/4 of the hot mixture into beaten eggs. mix thoroughly. return mixture to the saucepan. continue cooking until mixture comes back to\"bubbling\" and is thick. blend in butter and vanilla. pour half of the mixture into 10\" baked pie shell. cover the top with sliced bananas. pour remainder of the mixture on top of the bananas. let the filling cool-- then refrigerate until firm. top the pie with sweetened whipped cream and serve!","target":"combine yolks, salt and cornstarch. in a double boiler, scald milk. pour milk slowly over egg mixture, stirring constantly. return custard to double boiler, stirring until it thickens. remove from heat. stir in shortening, vanilla and artificial sweetener. place sliced bananas in bottom of baked pie crust. pour custard on top. chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: ingredients for 10\" baked pie shell. mix cornstarch, sugar, salt. add to cold milk in a medium size saucepan. stir to dissolve. cook mixture over medium heat (stir constantly to prevent scorching) until bubbly. pour 1\/4 of the hot mixture into beaten eggs. mix thoroughly. return mixture to the saucepan. continue cooking until mixture comes back to\"bubbling\" and is thick. blend in butter and vanilla. pour half of the mixture into 10\" baked pie shell. cover the top with sliced bananas. pour remainder of the mixture on top of the bananas. let the filling cool-- then refrigerate until firm. top the pie with sweetened whipped cream and serve!","target":"pour milk into medium bowl and add pudding mix granules. whisk for 2 minutes then gently stir in 1\/2 cup of the whipped topping. spoon 3 heaped tablespoons of the pudding mixture into each of 6 dessert dishes and then top each with 1 tablespoon of the chopped cookies and 3 banana slices. repeat layers and refrigerate for at least 1 hour. top with remaining 1\/2 cup whipped topping immediately before serving and store leftover desserts in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels. combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes. remove from the pan to a serving dish with a slotted spoon, draining excess water. season with salt and pepper to serve.","target":"if you are using fresh green beans, boil them 5 to 8 minutes or until they are tender. sauté the pearl onions in the olive oil until they are translucent. add the green beans (with ends removed) and summer savory and cook over low heat until heated through. season to taste with salt and pepper, add some unsalted butter if desired and serve hot. make it even yummier and heartier by throwing in some crumbled bacon or small diced ham. for a vegan\/vegetarian version omit the optional bacon and ham or use vegetarian bacon or vegetarian ham."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°. combine 4-1\/2 cups flour, 2-1\/4 cups sugar, salt and baking powder. add oil, egg and milk to flour mixture. fold in blueberries. crumb topping: mix together 1\/1\/2 cups sugar, 1 cup flour, 3\/4 cup margarine and cinnamon. sprinkle over muffins before baking.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1\/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream margarine and sugar; add eggs and vanilla. add dry ingredients and milk alternately. mash 1\/2 cup blueberries and add to above; add rest of whole blueberries. grease muffins cups; fill 1\/2 full. sprinkle sugar on muffin batter. bake at 375 degrees for 30 minutes. let cool in pan for 30 minutes before removing.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly oil 12 muffin cups and dust with a litle oat bran or line with baking cups. preheat oven to 425 f. combine flour, oats, oat bran, sugar, baking powder, and cinnamon in large bowl. with a wooden spoon, beat together egg whites, oil, and milk in a separate bowl. add to dry indgredients; stir only until blended. fold in blueberries. fill muffin cups with batter. bake for 20-25 minutes or until lightly browned.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 f and prepare muffin cups. mix first 4 ingredients together in a large bowl, fold in blueberries. in a medium bowl combine buttermilk and oatmeal and allow mixture to soak for 10 minutes. beat egg lighty in a medium bowl. melt butter and add butter and brown sugar to the egg. combine egg mixture with oatmeal and stir to blend. add moist mixture to dry mixture all at once and stir lightly. fill 12 prepared muffin cups 3\/4 full. bake for 20 minute.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together oats and orange juice. mix flour, 1\/2 cup sugar, baking powder, salt, and soda. add to oats and orange juice mixture. add oil and egg to blend. stir in blueberries. fill 12 muffin cups (with liners)2\/3 full. mix sugar and cinnamon mixture and sprinkle on top. bake in preheated 400 degree oven for 18-22 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 400 degrees. line a 12-cup muffin pan with paper inserts. combine flour, sugar, baking powder, and salt. in a small bowl, combine eggs, water, and butter. make a well in the center of the dry ingredients and add the egg mixture all at once. stir with a fork until just moist. gently fold in the blueberries. fill the muffin cups 2\/3 full, and bake for 25-30 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 200°c. in a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder. mix in blueberries. in another bowl, beat the egg just a little bit. mix in the milk and vegetable oil. put everything into the large bowl. mix about 30 times. (muffin mixture should be lumpy). spoon in the muffin mix into muffin cups, to about 2\/3 of the way up. bake for about 20 minutes. cool muffins on wire rack.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: move the oven rack to the middle. preheat the oven to 375 degrees. whisk flour through salt and 1\/4 cup of the sugar. cream butter with the remaining sugar. add eggs, one at a time. beat in zest and vanilla. add 1\/3 of the flour, mix well. add 1\/3 of the yogurt. repeat: 1\/3 of the flour, 1\/3 of yogurt, 1\/3 of flour, 1\/3 of yogurt. toss berries with the 1 tablespoon of flour and fold in. bake for 25-30 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. place cupcake liners into a 12 cup muffin tin. whisk the milk, oil and egg together. gently stir in the flours, sugar, salt and baking powder until most of the flour has been incorporated. add up to 1\/4 cup more flour if the batter is too wet. fold in the blueberries just until evenly distributed. if you overmix the batter the muffins will turn out tough. fill each muffin cup 2\/3 full. sprinkle the muffins with 1\/2 t sugar if desired. bake for 15-18 minutes, until the tops are brown and a toothpick inserted into the center comes out with dry crumbs. remove from the muffin tin and cool. store any leftovers in a plastic bag.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners. combine 1 1\/2 cups flour, 3\/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture. to make crumb topping: mix together 1\/2 cup sugar, 1\/3 cup flour, 1\/4 cup butter, and 1 1\/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking. bake for 20 to 25 minutes in the preheated oven, or until done.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners. combine 1 1\/2 cups flour, 3\/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture. to make crumb topping: mix together 1\/2 cup sugar, 1\/3 cup flour, 1\/4 cup butter, and 1 1\/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking. (for a lighter topping use 1\/2 of the quantities. it does turn out to make quite a bit). bake for 20 to 25 minutes in the preheated oven, or until done.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream the sugar and margarine in a large bowl, then add the egg. in a separate bowl blend the dry ingredients, adding them to the first mixture. mix in the milk. once it's all blended up, mix in the berries with a spoon. put into 12 prepared muffin tins (greased or with paper cups), and bake for 20-25 minutes at 375°f.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine the first 7 ingredients. set aside and preheat the oven to 400°f. in a smaller bowl, whisk egg. add the yogurt, juice,applesauce and lemon extract to the egss and mix well. add egg mixture to the dry ingredients and blend together. gently stir in blueberries into the muffin batter,.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 4 ingredients in a large bowl; make a well in center of mixture. whisk together milk, oil, and eggs until well blended. add to flour mixture, and stir just until dry ingredients are moistened. gently fold in blueberries. spoon mixture into lightly greased muffin pans, filling two-thirds full. bake at 400° for 15 to 18 minutes or until golden brown.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: move shelf to middle of oven and turn oven on to 200 degrees c. lightly grease a 6 hole texas muffin pan. put flour and sugar in a strainer and use a wooden spoon to sift them through. break egg into small bowl and beat with a fork until one colour. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - dont overmix. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar. note: for choc-honeycomb muffins - add 1\/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. combine dry ingredients. combine all other ingredients, except blueberries. combine slowly, as with other muffin recipes. fold in blueberries. fill muffin cups 1\/2 way bake in preheated oven for 25 mins or until golden brown, and springy to touch.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. combine milk, oil, and egg in a small bowl. combine flour, sugar, baking powder, and salt in a larger bowl. mix wet ingredients into dry ingredients. fold in blueberries. pour into 12 greased muffin cups (or use cupcake papers). bake for about 25 minutes or until golden brown.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f grease muffin tins or line with muffin paper. mix together the flour, vanilla sugar, ground cinnamon, salt, and baking powder. make a well in the center. in a separate bowl, mix together the butter, egg, and milk. pour the wet ingredients into the well in the dry ingredients. using a spoon or rubber spatula, mix until just blended. be sure to just stir and fold rather than beat. add the blueberries at the last minute. spoon into muffin pans. bake in oven for 20-30 minutes, depending on size.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. sift together first 5 ingredients then add sugar. beat eggs in separate bowl; add butter and milk. combine liquid and dry liquids with a swift strokes. fold blueberries into batter. fill well greased muffin pans 2\/3 full and bake for 20-25 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drain blueberries, set aside and reserve juice. let butter soften, mix with oil in a mixer. add sugar and eggs, mix well. add flour and vanilla. add enough juice (about 1\/2 cup) to the batter to make it \"gummy\". gradually add baking soda, and baking powder and mix well. add buttermilk, mix, then fold in blueberries. preheat oven to 350 degrees. pour batter into greased muffin pan and bake for 20-25 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. in large bowl combine flour with sugar, baking powder and salt. gently mix the blueberries into the dry ingredients. combine milk, oil and egg in separate small bowl, beat with fork to mix. make a well in center of flour-blueberry mixture. pour wet ingredients into well. mix with a fork, just until dry ingredients are moistened; do not over mix. batter will be lumpy. spoon batter using rounded 1\/4 cup measure into greased muffin pan. sprinkle top of muffins lightly with a little extra sugar. bake for 15-25 minutes until a toothpick inserted in the center comes out clean.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. combine flour, sugar, salt and baking powder in a mixing bowl. add milk of choice and oil. mix. fold in blueberries. pour into muffin cups and bake for 25-30 minutes. makes 9 muffins. (sometimes i like to sprinkle a little brown sugar on top before i put them in the oven). this can easily be made into a vegan muffin mix. tastes just as good too!","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400ºf. place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. stir all ingredients except blueberries just until moistened. gently stir in blueberries. divide batter evenly among cups. bake 13 to 18 minutes or until golden brown.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. combine flour,sugar, salt, and baking powder. place applesauce into a 1-cup measure. add egg whites and then enough milk to fill the cup. mix this with the flour mixture. dold in blueberries. pour batter into muffin pans. bake for 20-25 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease 12 cup muffin pan. preheat oven to 375 degrees. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time beating well after each addition. combine flour, baking powder and salt. add alternating to creamed mixture with milk and vanilla. crush 1\/2 cup blue berries and add to batter. spoon batter into muffin pan. sprinkle sugar leftover sugar on top of batter. bake 30 minutes or until toothpick is clear.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 and prepare muffin tin (line with papers, apply cooking spray, or whatever you normally do). combine flour, sugar, baking powder, and salt in mixing bowl. beat egg in a second bowl (i like to use a liquid measuring cup), add milk and oil. add wet ingredients to dry, stir until moistened. yes, the batter should be lumpy ;). fold in blueberries. spoon batter into muffin tin, filling cups about 2\/3 full. bake for about 20 minutes, mine were cooked through (knife came out clean) after 18 minutes but needed a bit longer to turn golden brown.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3\/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together all ingredients except ¼ cup sugar, blueberries and nutmeg. once well blended, fold in blueberries. divide evenly in greased or lined muffin tin. sprinkle remaining sugar (and nutmeg, if desired) on top of muffin batter. bake @ 375 degrees fahrenheit for about 30 minutes. let cool 10 minutes before removing from pan.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine all dry ingredients. mix all wet ingredients seperately. make a well in the dry ingredients. pour wet ingredients into well. mix until just moistened. do not overmix! fold blueberries into the batter. pour into greased or lined muffin tins and cook for 30 minute cool for 15 minute.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream the shortening and sugar till fluffy. add eggs one at a time, beating well after each one is added. sift together flour, baking powder and salt. to the egg mixture; alternate adding dry ingredients with the buttermilk. when well blended fold in blueberries. fill muffin pan cups about 1\/2 way. bake @ 375 degrees f for 15 to 20 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400°. lightly grease and flour muffin cups or line with paper or foil liners. in bowl combine yogurt, sugars, agave, melted butter, and egg. mix in baking powder and baking soda. slowly add flours and oats. stir only until dry ingredients are moistened. gently fold in berries. spoon into muffin cups. bake the muffins for 20 to 25 minutes. makes about 12 muffins.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f lightly spray a muffin tin with vegetable oil cooking spray. wash and drain blueberries. set aside. in a large bowl, sift flour, baking powder and 1\/3 cup sugar together. in a small bowl, combine egg, oil and milk. pour all at once into dry ingredients. stir just enough to blend. gently stir in blueberries. pour batter into prepared muffin tin, filling each cup 2\/3 full. sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. allow muffins to cool 2 minutes before removing from pan. makes 12 muffins (serving is 1 muffin).","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat over to 400. mix flour, sugar, salt, and baking powder together into a medium bowl. get a measuring cup that holds at least 1 cup; add oil and egg, then fill to the '1 cup' mark with milk, then add vanilla extract. mix together. add the wet ingredients into the dry and mix. add blueberries and fold in with spatula. fill up muffin tins a little bit more than half way and then sprinkle 2 teaspoons of sugar on top. bake for 15 - 20 minutes.","target":"sift flour,baking powder and salt together. in another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. beat in eggs one at a time, add vanilla. alternately stir in flour and milk. when blended, fold in berries. spoon batter into paper lined or greased muffin cups. bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. cool in pan 10 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauce: in a small bowl, combine sauce ingredients. set aside. burgers: in a large bowl, mix chicken and oats. add half the sauce and mix thoroughly (using your hands, if necessary). form into 4 large patties. barbecue on greased grill or broil in oven for 5-7 minutes per side. use remaining sauce to baste burgers while cooking.","target":"in a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. marinate chicken pieces for 30 minutes in soy sauce marinade. grind sichuan pepper to powder and add to mixing bowl. mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper. heat oil in a wok or heavy frying pan. add sliced green onion and chili peppers and stir fry for one minute. add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more. add chicken broth mixture and mix well. cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. add cornstarch to thicken. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in-a small saucepan. when moderately hot, add the onion and saute until tender. add the pumpkin, tomato, broth, salt, and pepper. cover and cook for 8 to 10 minutes, stirring frequently. carefully pour the hot mixture into a blender puree until smooth. gradually add the milk and blend well. return to heat to warm. sprinkle with nutmeg before serving.","target":"heat oil and add mushrooms and onions cook three minutes. meanwhile combine pumpkin, broth, wine and water and whisk until well combined. add garlic, spice and salt to onion mixture cook ten seconds and then add pumpkin bring to a simmer and stir in pasta cook 11 minutes. corsely chop pistachios. turn off heat and stir in cream grate cheese over pasta and add pistachios."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1\/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in skillet melt butter and sauté onion and apple until the onion is soft. blend in flour, curry, ginger and cayenne. cook and stir for about 2 minutes. add stock and cream, stirring to blend. cook for roughly 10 minutes--when sauce begins to thicken add chicken and salt and pepper to taste. serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mince the garlic, ginger and chiles in a food processor. heat oil in skillet. add onions, and brown, about 5 minutes. add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste. add the additional spices, 2 more tbsp of water and cook 2-3 minutes. stir in tomatoes. add the chicken and cook until browned, add salt and 1\/2 c water, cover, simmer for 30 minutes or until chicken is cooked through. garnish with cilantro.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté the onion and celery in the olive oil until tender. mix flour into the sautéed ingredients and stir constantly for about 1 minute. remove from heat and blend in the chicken broth and water. add curry powder, paprika, soy sauce and garlic powder and mix well. gently stir in chicken and serve over rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook onion in oil until tender. add chicken . sauté briefly. in separate bowl mix flour, curry powder. slowly stir in water and lemon juice to make paste. add tomato sauce and garlic and pour mixture over chicken mixture. mix. place over top of the brown rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry onion paste in oil to light brown. add ginger, garlic paste, yogurt, coriander seeds powder, chili powder, turmeric powder, tomato, and salt. mix and fry briefly and then add the chicken. mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency). garnish with green chilies, green coriander (dhaniya) leaves and garam masala. serve with naan or boiled rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a dutch oven heat the oil. add the onion and cook until nicely browned around the edges, about 7 minutes. add garlic and ginger and cook for 1 minute. add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. add salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened. add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes. add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. add the cinnamon and cloves and simmer another minute. remove the chicken from the heat and garnish with the cilantro. serve with steamed basmati rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat pan then add oil. saute onion and ginger then add fish sauce. add chicken, potatoes, coconut milk and water. cook for 15 min or until chicken is tender. if there's no fish sauce add salt and pepper. add in red bell pepper and green chili simmer for 3-5 minute. allow sauce to thicken. serve over hot rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large skillet, heat oil over medium-high heat. brown all spices, onion and green pepper in oil. add chicken to spice\/oil mixture. lightly brown chicken. add chicken broth cover pan for approximately 20 minutes (or until broth is absorbed). serve warm with flour tortillas or rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the ghee in a large pan and fry half of the onions till golden. liquidise the rest of the onions with the ginger and the water. add the liquid to the fried onions and cook for 10 mins on low heat. add the salt and all of the spices and cook 10 minutes. add the yogurt and stir well, then add the chicken. cover the pan and cook till the meat falls from the bones. serve with a vegetable curry and rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown chicken in non-stick skillet. add spice mixture. add chicken broth. bring to boil. reduce to low heat, and simmer 45 minutes to an hour. mix cornstarch slurry, and add to mixture. it should thicken into a nice gravy. serve over rice or egg noodles.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute chicken pieces in butter until golden brown. remove chicken and set aside. in same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly. place chicken parts in sauce. add hot water and heavy cream. simmer until chicken is tender and sauce is reduced to about half the original amount. serve over white rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, heat oil over medium heat. add the onion and the salt. cook until softened, about 7 minutes, stirring often. add the curry powder and cook, stirring constantly for 1 minute. stir in the coconut milk, tomatoes, and tomato paste and cook for 5 minutes or until slightly thickened, stirring occasionally. add the chicken, stir well and cook 5-6 minutes or until the chicken is cooked through. stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. season to taste with salt and serve over steamed rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in slow cooker. cover with onions and sweet potatoes. combine orange juice, garlic, chicken bouillon granules, salt, pepper, and curry powder. pour over vegetables. cover. cook on low 5-6 hours. remove chicken and vegetables and keep warm. turn slow cooker to high. dissolve cornstarch in cold water. stir into sauce in slow cooker. cover. cook on high 15-20 minutes. serve chicken and sauce over rice. sprinkle with your choice of toppings.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the chicken in hot oil for 5 minutes to seal. remove from pan. in the same oil, saute onions until golden brown in color. add the chilli powder, fennel seeds and ginger powder. stir well and season with salt. add tomatoes to the pan. stir in cloves and cardamoms. cook for 5 minutes before adding water\/ stock. bring to a boil. return chicken to the pan and simmer over a gentle flame until tender. serve hot with paranthas n onion salad.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil and butter in a large, deep, lidded frying pan. stir in the onions, cover and cook gently for 8-10 minutes or until soft. stir in the curry powder and cook for a further 2 minutes. arrange the chicken breasts on top, sprinkle with a little salt and cover. cook over a low heat for 20-25 minutes, turning chicken occasionally. pour in the brandy and bubble for 5 minutes. add the cream and heat through. serve with rice or new potatoes.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dressing: whip the cream until holding soft peaks, and then gently fold in the remaining ingredients - adjusting them to suit your personal taste. add the diced chicken chunks to the dressing and gently mix through until the chicken pieces are well coated in the dressing. arrange the salad leaves on an attractive plate and pile the chicken in the dressing on top of the leaves. arrange the tomatoes around the edge of the plate and scatter the red onions over the top. serve with crusty bread, potato salad, chutney or use as a sandwich filling. if taking on a picnic - pack the salad and chicken in dressing separately; arrange on plates when you get to your destination!","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together first 5 ingredients. saute onion and apple in butter until tender. blend in flour mixture. slowly stir in broth and milk. cook, stirring often until thick. remove from heat. meanwhile, cut chicken into bite sized pieces and cook. in another skillet melt 2 tbsp butter and saute mushrooms. add mushrooms, lemon juice and chicken to curry sauce. serve with rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, saute onion, red pepper, celery, and peanuts in butter. stir in flour, then add stock. add chutney, curry, salt, pepper, and sugar. simmer 10 minutes, or until thickened, stirring often. add the apple wedges and cooked pork and heat thoroughly. serve with hot rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place green beans and carrots in medium glass bowl; cover and microwave 6 minutes. set aside. in large nonstick skillet, heat oil over medium-high heat, add onion and curry powder, and cook, stirring occasionally, until onion is soft, about 6 minutes. stir in ginger and garlic, and cook 1 minute more. stir chicken broth and apricot preserves into skillet; bring to a boil. in small bowl, combine cornstarch with 1 tablespoon water. whisk cornstarch mixture into skillet, and cook 1 minute longer. reduce heat to medium-low, stir in green beans, carrots, and chicken, and heat through. serve over rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: start cooking the rice. cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside. add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes. add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. we like our veggies bright and crisp, so if you want veggies cooked more, add them first and the chicken later. serve over rice. garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a wok over medium-high heat, saute the garlic and fresno peppers in the olive oil for 2-3 minutes. add the onion and saute until the onion just begins to caramelize (2-3 minutes). add the chicken and fry until lightly browned (approx. 5 minutes). add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional). stir to coat chicken. add the zucchini, roma tomato, bell pepper, and chicken broth. stir. cook uncovered for 10-12 minutes, stirring occasionally. stir in the spinach, and cook for 2 minutes until the spinach begins to wilt. serve over rice or couscous. enjoy.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in olive oil for 3-4 minutes. next, add garlic and saute for an additional minute. now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny. finally, add the mushrooms, tomato paste and salt. you can add more water (anywhere from 3 tablespoons to 1\/2 cup depending on the consistency that you personally want to achieve.) lower the heat to a simmer, cover and allow to cook for 10 minutes. remove from heat and add the chopped fresh cilantro. [optional].","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the onions in olive oil until browned. add the cinnamon and the bay leaf. continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. continue stirring for 2 minutes. mixture will become much like a paste. add chicken pieces and tomato. add enough water to just cover the chicken. simmer until chicken is done, about 20 minutes. just before serving, add the lemon juice and the cayenne pepper. simmer for 5 more minutes.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in large pot over med flame. add in sliced onions and fry 3-5 min, until very soft. add garlic\/ginger paste and fry an additional minute. add in all the spices and fry for 3 minute. add the chicken pieces and stir and fry for 5-7 minute. add yogurt, coconut milk, and tomato sauce cover and simmer 45 min- 1 hour, until chicken is cooked through. serve with rice and naan for a real treat. enjoy.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken and pat dry. cut into 2- inch chunks. heat oil in a large skillet over medium high heat. saute chicken in oil until browned, about 15 minutes. remove chicken from skillet and set aside in covered bowl; keep warm. saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in the curry powder and the apricot jam or chutney. return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. heat through and season with salt and pepper to taste (remove cinnamon stick and cloves before serving). serve over hot cooked rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a large skillet over medium-low heat. add the onion and cook, stirring occasionally, for 7 minutes. sprinkle with the curry powder and cook, stirring, for 1 minute. add the yogurt and cream and simmer gently for 3 minutes. stir in the salt, pepper, and tomatoes (if using). remove from heat. slice or shred the chicken, discarding the skin and bones. divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute garlic in butter. cook chicken in garlic\/butter over medium heat, turn after 7-8 minutes. pour cocunut milk into bowl, stir in curry powder, sugar and pepper dissolved and a \"mustard\" color is achieved. add coconut\/curry mixture to pan, stir. simmer and cover for 8-10 minutes. add potatoes and carrots. taste sauce, season to preference. simmer and cover for 7-8 minutes. add cauliflower and mushrooms. simmer and cover for 5 minutes. add 2 tbsps cornstarch, stir to dissolve. * spice up with half tsp.of salt and 1 teaspoons red pepper flakes, if desired. * garnish with sliced green onions and eat over steamed white rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the oil in a pan on the fire and after heat oil add onion, garlic, chicken, carrot and peas and raisins with pineapple water and move well on middle fire sprinkle flour and curry on articles in the pot and stir well and add the sauce and finally yogurt and chopped pineapple. leave recipe on medium heat for 20 minutes and then eaten with a bowl of rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the boneless, skinless chicken breasts into bite size pieces. over medium heat, brown the onion in olive oil until transparent and lightly browned. add chicken and cook until no longer pink on outside, brown a little if you like, but it doesn't have to be cooked completely. stir in the garlic, curry powders, cinnamon, paprika, ginger, sugar and salt to taste. continue stirring for a couple more minutes to infuse the flavors. add tomatoes, softened cream cheese, coconut milk, and lemon juice. place in slow cooker and simmer 4-5 hours on low heat setting. serve over hot rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: directions: heat oil in pan, add onion, cook med-low 7 minutes. sprinkle with curry powder, stir and cook 1 minute. add yogurt and cream, cook 3 minutes. stir in chicken, tomatoes,salt and pepper, cilantro til heated thru. serve over hot basmati rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop chicken into bite sized pieces or bigger. fry onion in butter and curry powder. add flour mixed with water,pineapple,lemon juice and ginger powder. add chicken and simmer for 30 minutes. serve over rice or penne pasta. i like to add some green or red pepper to the onions and fry together.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a deep pan on medium\/high and fry the onions and garlic for about 5 mins until the onions are golden brown. add mrs shah\u2019s curry mix and salt and stir-fry for 1-2 mins, then tip in the chopped tomatoes. stir for 1 minute. add the diced chicken and stir inches add the lemon juice and coriander (save some to sprinkle on top of the curry at the end). add freshly boiled water until chicken is covered and stir inches leave on medium\/high heat for approx 30 minutes and stir occasionally to avoid burning. add water or cook a little bit further to get the desired level of sauce consistency (please note that the sauce will thicken after cooking).","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, heat oil over medium heat. add onion and cook, stirring until softened, about 3 minutes. add flour and curry powder and cook, stirring about 1 minute. add chicken stock, coconut milk and cook, stirring, until thickened, about 2 minutes. add cooked chicken. cover and simmer until chicken is heated through, about 5 minutes. season with salt and pepper to taste. serve over hot rice or warm naan bread.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large pot over medium heat. add garlic, ginger, and curry powder and stir. add chicken, onion and mushrooms and cook for 5 minutes. add some of the chicken broth if too dry. add carrots, sweet potato, coconut milk, fish sauce, ketchup, chicken broth, salt and cayenne. stir and bring to a boil. cover and turn down to low. let simmer for 40 minutes or until potatoes are soft. to freeze curry, put in an oven safe container. to heat, put in a 350 degree oven for 30 minutes or until heated through.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. lightly grease an 8\" square baking dish. spread broccoli in dish. beat sour cream, cottage cheese, baking mix, butter, and eggs with a hand mixer 1 minute. pour over broccoli. arrange tomato slices on top; sprinkle with parmesan cheese. bake until golden brown and knife inserted halfway between center and edge comes clean, about 30 minutes. cool 5 minutes before serving.","target":"cook broccoli according to package directions; drain well. in a large saucepan, combine the soup, sour cream, 1 cup cheese and 1 1\/4 cups onions. cook over medium heat for 4-5 minutes or until heated through. stir in the broccoli. pour into a greased 2-qt baking dish. bake, uncovered, at 325 degrees for 25-30 minutes or until bubbly. sprinkle with the remaining cheese and onions. bake 10-15 minutes longer or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. line 24 regular-size (2 1\/2-inch) muffin pan cups with paper muffin cup liners. sift flour, baking powder and salt together in a large bowl. stir in sugar. add milk, butter and vanilla; beat with electric mixer at low speed for 30 seconds. beat at medium speed for 2 minutes. add egg whites; beat for 2 minutes. stir in 1 cup of crushed oreos. spoon batter into prepared muffin pans. bake for 20 to 25 minutes or until toothpick comes out clean. cool in pans on wire rack for 10 minutes. remove to racks; cool completely. frost cupcakes; garnish with additional crushed cookies.","target":"put all 4 marshmallows on a (clean) wooden stick. roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire). get 4 of the crackers and put the cooked marshmallows on them. on the marshmallows put on the ice cream than the milk chocolate. put the remaining crackers on the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large saucepan, heat olive oil, then add onion and fry until golden. add garlic and ginger and cook for 1 minute. add crushed tomatoes, curry powder, salt, and pepper. add a little water if mixture is very thick and cook over medium heat for 10 minutes. add chicken thighs, turn down heat to low, and allow to simmer for several hours, stirring occasionally. serve over rice.","target":"clean and cut chicken into pieces and marinade in fish sauce and tumeric powder. process onion, garlic and ginger in food processor. fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok. add the chicken pieces stir to coat. make a paste of parika, chili powder and salt with a little water and add to the chicken. cover and cook over medium-high heat for 15 minute. turn chicken pieces and cook for another 15 min or most of the liquid is gone. cover and rest for 15 min before serving over freshly cooked jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a zip-top plastic bag, toss potatoes and oil. combine remaining ingredients; add to bag; toss to coat. transfer to a greased 11x7 inch baking dish. bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a zip-top plastic bag, toss potatoes and oil. combine remaining ingredients; add to bag; toss to coat. transfer to a greased 11x7 inch baking dish. bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.","target":"heat oil over medium heat in a nonstick skillet. cook onions, stirring occasionally, until softened and golden (about 5 minutes). add sweet potatoes and stock to skillet; cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until tender. season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large frying pan, heat the oil to a medioum high heat. brown the chicken and the sausages. add the carrots, onion and garlic. saute for 2 minutes. drain off the fat. stir in the wine, bayleaf, thyme and pepper. cover and simmer over a low heat for about 15 minutes, or until the chicken is no longer pink. stir in the beans and heat through. sprinkle parsley on the top.","target":"spray large saucepan or dutch oven with cooking spray. heat 1 minute over medium-high heat; add sausage and chicken. cook 5 minutes, or until chicken is no longer pink, stirring frequently. add tomatoes with their liquid, beans, sugar, garlic powder and thyme. bring to a boil; cover with lid. reduce heat to low. simmer 15 minutes, stirring occasionally. remove from heat; stir in onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl combine cumin, coriander, cinnamon and cayenne; rub mixture onto both sides of pork chops. heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 6 to 8 minutes. meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. serve chops on top of couscous.","target":"in a small bowl, combine seasonings. rub mixture on both sides of pork chops. heat oil in a large non-stick skillet over medium-high heat. cook chops, turning once about 6-8 minutes or until nicely browned. prepare couscous according to directions on package and add the fruit and nuts to the cooking water. to serve, place couscous on a platter and top with the pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. grease 13x9 inch pan. reserve 2\/3 cup of the dry cake mix for filling. in large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended. press in bottom of greased pan. bake at 350 degrees for 15 to 20 minutes or until light golden brown. in large bowl, combine reserved 2\/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. beat 1 minute at medium speed or until well blended. pour filling mixture over warm base; sprinkle with pecans. bake an additional 30 to 35 minutes or until filling is set. cool completely, cut into bars. store in refrigerator.","target":"assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak mushrooms in milk while sautéing onion in butter. in saucepan, add half and half, milk, mushrooms, sautéed onions, salt and pepper and simmer for 25 minutes. place egg yolks in a bowl and mix with sherry. pour egg yolk mixture slowly into ingredients in saucepan stirring constantly. serve immediately.","target":"soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) add fresh mushrooms to the pan and stir until softened. add stock and bring to a boil. add the porcinis, liquid, thyme and salt and pepper. lower the heat and simmer for 30 minutes, stirring occasionally. process 3\/4 of the soup in a blender (immersion blender is perfect). add cream and heat through. correct seasonings if necessary and garnish with fresh thyme and cracked black pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter, set aside. combine the bread crumbs, salt, thyme, parmesan and basil in a ziploc bag. shake well. dip chicken strips in butter and shake in crumbs. place on a greased foil lined baking sheet. bake at 450 for 30 minutes, turning halfway through.","target":"place chicken strips into a large, re-sealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours. in another large, res-ealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat. heat oil in a large, heavy skillet to 375 degrees f (190 degrees c). carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside. place saucepan over low heat to warm vinaigrette. cut onion into 1\/2 inch thick rounds. brush both sides of onion and chicken with reserved vinaigrette. place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside. cut chicken into 1\/2 inch thick slices. separate onion into rings. in salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated. sprinkle with feta chees and remaining fresh basil and oregano. serve immediately.","target":"put all marinade ingredients in the blender or food processor and liquify. put marinade in a gallon-size zip lock bag and add chicken pieces. turn a few times to distribute marinade. refrigerate for at least 2 hours i leave it for about 10 hours. remove chicken from marinade and place on hot grill. discard marinade. grill, turning occasionally, until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside. place saucepan over low heat to warm vinaigrette. cut onion into 1\/2 inch thick rounds. brush both sides of onion and chicken with reserved vinaigrette. place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside. cut chicken into 1\/2 inch thick slices. separate onion into rings. in salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated. sprinkle with feta chees and remaining fresh basil and oregano. serve immediately.","target":"score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside. place saucepan over low heat to warm vinaigrette. cut onion into 1\/2 inch thick rounds. brush both sides of onion and chicken with reserved vinaigrette. place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside. cut chicken into 1\/2 inch thick slices. separate onion into rings. in salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated. sprinkle with feta chees and remaining fresh basil and oregano. serve immediately.","target":"preheat the grill for high heat. lightly oil the grill grate. grill chicken 8 minutes on each sides, or until juices run clear. remove from heat, cool, and slice. meanwhile, place pecans in a dry skillet over medium-high heat. cook pecans until fragrant, stirring frequently, about 8 minutes. remove from heat, and set aside. in a blender, combine the red wine vinegar, sugar, vegetable oil, onion, dry mustard, salt, and pepper. process until smooth. arrange lettuce on serving plates. top with grilled chicken slices, berries\/oranges, and pecans. drizzle each with dressing to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside. place saucepan over low heat to warm vinaigrette. cut onion into 1\/2 inch thick rounds. brush both sides of onion and chicken with reserved vinaigrette. place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside. cut chicken into 1\/2 inch thick slices. separate onion into rings. in salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated. sprinkle with feta chees and remaining fresh basil and oregano. serve immediately.","target":"place the chicken breast halves in a large resealable plastic bag with lemon juice, olive oil and lemon pepper. shake to coat, and marinate in the refrigerator for at least 1 hour. preheat a grill for high heat. lightly oil the grill grate. place the vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. place chicken onto the grill, and discard marinade. cook for 15 minutes, turning once, or until juices run clear. remove from heat, cool, and chop. in a large bowl, thoroughly mix the onions, mushrooms, chicken and mayonnaise. season with hot sauce, salt, and pepper. cover, and refrigerate until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the wafer with the melted margarine; press in a 9x12 pan. (the box says 425g.). cover the crust with slice bananas. mix the eagle brand milk and lemon juice and spread over the bananas. (the can says 300ml.). spread the drained pineapple on top of the milk. make the pudding like the recipe on the box and spread on top of the pineapple. (i use the 4 to 6 serving box.). cover with a large tub of cool whip. sprinkle with fine coconut, nuts, and cherries. refrigerate overnight.","target":"combine graham cracker crumbs and melted butter. pat into a 9x13 baking dish. spread sliced bananas over crust. mix pudding and milk according to package directions. spread over bananas. drain pineapple as dry as possible and spread over pudding. spread whipped topping over pineapple. top with sliced strawberries. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large saucpan over medium-high heat; add annatto seeds and saute for 3 minutes. remove seeds with slotted spoon and discard. add onion to saucepan; saute 2 minutes. add broth, potato, tomatoes and liquid, and thyme. heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes. using potato masher or kitchen fork, coarsely mash mixture in pan. add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes. stir in lemon juice; season to taste with salt and pepper.","target":"drizzle fish with lemon juice, oil, seasoning and pepper. preheat grill to medium. grill with the grill lid down (covered) for 7-8 minutes on each side so that fish flakes with fork. i would check sooner to make sure it isn't overcooking (thickness is key). sprinkle with olives and feta. garnish with parsley and lemon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. mix all the ingredients together except the mustard, season with salt and pepper place the mixture in a 9x5\" non stick pan. bake covered for 20 minutes, remove cover, paint on the mustard,bake uncovered for a further 35 minutes let stand 10 minutes, slice and serve.","target":"in a skillet, saute onion in oil until tender; set aside. in a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. add the bread crumbs, spinach and reserved onion; stir to combine. crumble turkey over mixture and mix until blended. shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.spoon salsa over top. bake, uncovered at 350 degrees for 30 mintues. drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place shrimp in bowl and mix well to coat with creole seasoning. heat two teaspoons of oil in large skillet on medium high heat. add mushrooms, scallions, pepper, and garlic. saute 5 to 7 minutes, until tender. add shrimp and rest of the oil. add wine, red pepper, and basil. cook until shrimp is cooked (pink and firm), stirring constantly. serve over brown rice and enjoy.","target":"saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives, and pimiento. stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes. season to taste with salt and pepper. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large dutch oven, saute the onion and garlic in 2 tablespoons butter until tender. stir in the broth and next 6 ingredients. bring to a boil; reduce heat, simmer, uncovered 10 minutes. in a large zip-top plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well. add chicken and toss to coat. in a skillet, saute chicken in remaining butter until juices run clear. add chicken to tomato sauce; simmer for 10 minutes. cook pasta according to package directions; drain. top with chicken mixture. garnish with sour cream, if desired.","target":"place cream of chicken soup, tomatoes, salsa, milk and water in rice cooker. stir to combine. add chicken. set to \"cook.\". check after about 30-45 minutes. if chicken seems done, take out and debone. thicken sauce with wondra. add chicken back to cooker. set on \"cook\" again. meanwhile, cook spaghetti. chicken will be done by the time spaghetti is cooked. serve with crusty bread and a salad. note: this recipe could also be started the day before using so you can remove the chicken and cool it overnight; and by refrigerating the liquids overnight you can remove the layer of solidified fat. just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat the oven to 350°f. place the pepper halves in a lightly oiled ovenproof dish. mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together. spoon the filling into the peppers. bake for 30-35 minutes until the peppers are cooked. garnish with a few basil leaves. serve one red and one yellow half to each person.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes. heat oil in a cooking pan. add eggplant, onion, pepper and garlic and saute for 10 minutes. add tomatoes and simmer for about 15 minutes. add thyme and season with salt and pepper. simmer for a further 5 minutes. serve over turkish pilav.","target":"cook cubed eggplant in a small amount of salted water until just tender. drain and set aside. saute green peppers and onions in 1\/4 stick butter until tender. add tomatoes and cook until mixture begins to bubble. put eggplant in the bottom of a shallow greased cassrole dish. add salt to tomato mixture and pour over the eggplant. top with cheese, then bread crumbs. dot with 1\/4 stick butter and bake in 400 degree oven until brown. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes. heat oil in a cooking pan. add eggplant, onion, pepper and garlic and saute for 10 minutes. add tomatoes and simmer for about 15 minutes. add thyme and season with salt and pepper. simmer for a further 5 minutes. serve over turkish pilav.","target":"heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. cook cumin seed 15 seconds or until dark brown. stir in fennel(if using) and pepper. immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden. stir in next three ingredients. add eggplant and reduce heat to medium. sauté 5 minutes, stirring occasionally, until eggplant softens. stir in tomatoes and simmer 10 minutes, stirring frequently. stir in beans. sprinkle with cheese. reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted. sprinkle with cilantro. serve with beaujolais, fumé blanc or chiantí."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a large saute pan and cook the shallots 3-4 minutes over medium heat or until tender. add the carrots, water, and sugar. cover, and cook, until carrots are tender, 5-8 minutes. remove lid, add zucchini, and cook uncovered, for 3-4 minutes. fold in herbs, and season to taste; remove from heat. serve.","target":"place a steamer basket in 1\/2 inch of water in a saucepan (water should not touch the bottom of the basket). place carrots in the basket. cover tightly and heat to boiling. reduce heat and steam carrots 5 minutes. add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender. melt butter in a 12-inch skillet over medium heat. stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. cook uncovered, stirring gently for 2 to 3 minutes, or until hot. nutritional information per serving (3\/4 cup): glycemic index: 22, glycemic load: 1, calories: 55, protein: 2 g, carbohydrate: 4 g, dietary fiber: 1-1\/2 g, fat: 4 g, cholesterol: 10 mg, sodium: 61 mg. diabetic exchanges: 1 vegetable, 1 fat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours. don't fill the crock pot too full, due to foaming. stir, adjust the seasonings and serve. if you like the soup creamy, take out 1\/2 c. of the soup and puree in food processor, then blend back into the soup. serve","target":"mix all ingredients except ham in 5 qt slow cooker, then add ham. cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender remove ham from cooker; place on cutting board. pull meat from bones, using 2 forks; discard bones and skin. stir ham into soup. stir well before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours. don't fill the crock pot too full, due to foaming. stir, adjust the seasonings and serve. if you like the soup creamy, take out 1\/2 c. of the soup and puree in food processor, then blend back into the soup. serve","target":"in a large pot, combine peas, broth, water, and soup mix. stir well. add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. if mixture seems too thick, pour in a little more water. bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally. remove from heat and let sit for an hour at room temperature. puree, in several batches, in a food processor or blender until smooth. add salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 200 degrees c. mix all dry ingredients in a bowl. in a second bowl, beat eggs, melted butter and milk together with the bananas. add dry ingredients and mix together to just combine. do not overmix. spoon into well-greased muffin tins and bake 10-15 minutes.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 200 degrees c. mix all dry ingredients in a bowl. in a second bowl, beat eggs, melted butter and milk together with the bananas. add dry ingredients and mix together to just combine. do not overmix. spoon into well-greased muffin tins and bake 10-15 minutes.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel potatoes and slice into cubes. peel carrots and slice into bite-size chunks. dice onion. place in slow cooker\/crock pot in that order. add other ingredients also in order listed. fill crock pot with water leaving an inch or so for steam to build at the top. cook on low setting for eight hours (sometimes i omit the potatoes and serve the stew atop homemade baked potatoes using the liquid as a gravy for all the veggies).","target":"in a medium bowl, mix soy sauce, italian dressing, barbecue sauce, vegetable oil, garlic, steak seasoning, seasoning salt, salt and ground black pepper. place steak in the mixture. cover and marinate in the refrigerator 12 hours, or overnight. turn the steak once during marination. preheat an outdoor grill for medium-high heat and lightly oil grate. cook steak on the prepared grill 5-7 minutes per side, or to desired doneness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel potatoes and slice into cubes. peel carrots and slice into bite-size chunks. dice onion. place in slow cooker\/crock pot in that order. add other ingredients also in order listed. fill crock pot with water leaving an inch or so for steam to build at the top. cook on low setting for eight hours (sometimes i omit the potatoes and serve the stew atop homemade baked potatoes using the liquid as a gravy for all the veggies).","target":"in large pot, heat the oil. add the stew meat and sear\/brown on all sides to seal in the juices. once the meat has browned, add 10 cups of water. add diced carrots, diced celery, chopped onion, diced tomatoes and brown rice. add vinegar and bottle of a.1. steak sauce. bring to a boil. then reduce heat and simmer over medium heat for 50-60 minutes, or until rice is tender. bake garlic toast according to package directions. serve a.1. beef stew with garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown roast on all sides in a dutch oven. add onion and cook until transparent. add coffee, 3\/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper. cover and simmer for 2-1\/2 hours or until meat is tender. combine flour and remaining water in a bowl stir as you add some of the liquid from the pan. now pour this mixture into pan; cook and stir until thick. slice and serve.","target":"place tortilla on a plate. place lettuce on the tortilla. add roast beef on top of lettuce. top with remaining ingredients. fold over bottom and top of tortilla (about 2 inches on each end). fold over the left side of the tortilla and continue to roll to the right until you have created a \"wrap\". wrap the roll up in plastic wrap and store in the refridgerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in non-stick pan over medium-high heat. add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened. add stock, basil and pepper. bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp. stir in tomatoes, spinach and tortellini. cover and cook 5 minutes or until tortellini is heated through and vegetables are tender. serve immediately.","target":"cook turkey with 1-2 tsp italian seasoning, salt and pepper, onion, and garlic, breaking up turkey as it cooks, until turkey is no longer pink. drain any excess fat. add broth, tomatoes, carrots, celery, ketchup, and 1 tsp italian seasoning. bring to a boil. reduce heat and simmer, uncovered, for 20-25 minutes or until veggies are tender. add zucchini and peppers; cook an additional 5-7 minutes or until tender. stir in tortellini and parsley. bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes or until tortellini is tender. serve sprinkled with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375. mix crumbs, taco seasonings and butter. dip nuggets into egg, then into crumbs, coating evenly. place on an ungreased cookie sheet and bake 10-15 minutes til chicken is done and coating is crisp. serve with picante sauce for dipping.","target":"preheat oven to 400ºf (200ºc). cut chicken breasts into 1 1\/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme, and basil. mix well. put melted butter in a bowl or dish for dipping. dip chicken pieces into the melted butter first, then coat with the breadcrumbs mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. serve with the yummy honey mustard dipping sauce and apple ladybug treats for a rounded out meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix cheese and the butter, then, with your hands mix all the remaining ingredients until fairly uniformly mixed roll into walnut sized balls, flatten each a little and place on a lightly greased baking sheet bake at 350f for 15 minutes. cool on racks. store in fridge or freeze. reheat in 400f for 5-7 minutes. if frozen defrost in fridge before reheating.","target":"cream together butter, cream cheese, and stevia. add egg and water, beating well. sift together flour, baking powder and salt, and add to creamed mixture. mix until thoroughly blended. shape into a roll, 1 1\/2 inches (3.75 cm) in diameter. refrigerate at least 2 hours. cut into thin slices and place on an ungreased cookie sheet. bake at 350 degrees f (175 c) for 8 to 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil sweet potatoes in large sauce pan until hot (or tender if using fresh). drain and mash with mixer. cream into potatoes: eggs, milk, butter, sugar, vanilla. pour into 9x13 baking dish. bake 20 minutes at 400°. while baking potatoes: melt 1\/2 cup butter. add brown sugar to butter, nuts and cornflakes. mix well. remove potato casserole from oven at the completion of first baking time. cover top with cornflakes\/nuts\/brown sugar topping. bake an additional 15 minutes. * divide for smaller portions. freezes well. ** if you add too much milk, then add more potatoes. a common mistake is to add the whole can of evaporated milk instead of one cup.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice apples into wedges. combine them in a baking dish with the cinnamon and water. in a separate bowl, combine margarine, sugar, and flour. when it's consistancy is crumbly, sprinkle the mixture over the apples. bake for 30 minutes in a 400 degree oven.","target":"toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8\" baking pan that has been lightly coated with no-stick cooking spray; dot with butter. cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples. bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream. variation: this recipe can be made diabetic-friendly by substituting splenda for the granulated sugar and substituting 1\/2 cup splenda for 1\/2 cup of the brown sugar - the remaining 1\/2 cup of brown sugar is still used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice apples into wedges. combine them in a baking dish with the cinnamon and water. in a separate bowl, combine margarine, sugar, and flour. when it's consistancy is crumbly, sprinkle the mixture over the apples. bake for 30 minutes in a 400 degree oven.","target":"in large bowl mix apples with brown sugar, flour, cinnamon and spice. mix well. put into buttered large baking dish. in large bowl mix topping ingredients well, including butter. sprinkle topping over apples in baking dish. bake at 350°f for 60 to 90 minutes depending how you like, soft or crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice apples into wedges. combine them in a baking dish with the cinnamon and water. in a separate bowl, combine margarine, sugar, and flour. when it's consistancy is crumbly, sprinkle the mixture over the apples. bake for 30 minutes in a 400 degree oven.","target":"put apples in a greased\/buttered shallow pan or baking dish. combine remaining ingredients and mix to a crumbly consistency - sprinkle crumb mix over apples. bake at 375 degrees for approximately 30 minutes or until apples are tender. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice apples into wedges. combine them in a baking dish with the cinnamon and water. in a separate bowl, combine margarine, sugar, and flour. when it's consistancy is crumbly, sprinkle the mixture over the apples. bake for 30 minutes in a 400 degree oven.","target":"mix the butter, splenda, whole wheat flour, pecans, rolled oats, cinnamon and nutmeg together in a large bowl. set aside. peel, core and slice about 6-8 apples. we like to use gala apples as they don\u2019t get mushy when baked. as you are slicing them, add them to a bowl with some water to cover them and 1 tablespoon of lemon juice. this will prevent them from turning brown on you while you finish slicing all the apples. drain the apples. place them in a baking dish with high sides that you have sprayed with cooking spray. cover the apples with the topping. bake at 350f for about 30 minutes or until the apples are soft and the topping looks crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice apples into wedges. combine them in a baking dish with the cinnamon and water. in a separate bowl, combine margarine, sugar, and flour. when it's consistancy is crumbly, sprinkle the mixture over the apples. bake for 30 minutes in a 400 degree oven.","target":"take apples, put them in a pot of boiling water (just enough to cover them). mix in cinnamon and splenda brown sugar. once these get soft drain them. then in the same pan mix up pudding mix and water. then mix the pudding and the apples all together and put them in my small baking dish. top it with oatmeal mixed with splenda brown sugar and a little bit of egg white and small amount of butter. bake at around 375 until topping gets crunchy usually 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, stir together all ingredients except tortillas. place about 1 c. filling in center of each warm tortilla. fold two opposite edges of tortilla toward center over filling. roll up open end of tortillas toward opposite edge. place, seam-side down, on microwave-safe plate. microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). repeat with remaining sandwiches. serve with salsa, if desired.","target":"peel sweet onions and cut into slices about 1\/4-inch thick; separate slices into rings. in a large deep skillet, heat olive oil over medium-low heat. add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes. stir in the tomatoes, corn and chiles and cook 2 minutes longer. pour in the chicken stock and increase heat to high. cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes. combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sieve the flour into a bowl. add the grated cheese, salt and cayenne pepper and mix well. add the butter and rub with your fingertips until the mixture resembles breadcrumbs add the beaten egg yolk and a little water to form a stiff paste. roll out until 1\/4\" thick and cut narrow strips about 4\" long. roll out the trimmings stamp out some rings. bake in hot oven (about 450f), until golden brown. once cool, serve with a few\"straws\" inserted into each\"ring\".","target":"preheat oven to 350 degrees. mix all ingredients together using hands. when mixed, place in cookie press using the star pattern. make long strips on cookie sheets. bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets. cool on wire racks. when cool, break into desired lengths. store in air tight container. will keep for weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground meat and drain. add dry taco seasoning and water. simmer for about 5 minutes. cover the bottom of an 8x8x2 inch baking pan with taco sauce (this prevents sticking) place one flour tortilla on the bottom and layer meat mixture, salsa and cheese. layer 4 to 5 layers with the last layer being cheese. (just like a normal lasagna) bake in a 350 degree oven until hot and cheese is melted. top each serving with diced tomato, shredded lettuce, taco sauce and sour cream.","target":"brown ground meat and drain completely. return meat to skillet and add in taco seasoning. mix in refried beans ( this helps to thicken the meat mixture and add great flavor). set aside mixture. layer tomato sauce in bottom of oven safe dish. add 2-3 tortilla shells overlapping slightly. layer meat mixture alternating between layers of shells. top with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugars together until light. add egg and mix well. mix together flour, oats, coconut, baking powder and baking soda. add to butter-sugar mixture and mix well. stir in raisins. drop by spoonfuls onto lightly greased cookie sheets. flatten slightly with a fork. bake at 350° for 12-15 minutes or until light golden.","target":"preheat oven to 350. spray 2 cookie sheets with butter-flavored cooking spray. in a large bowl, combine oats, flour, baking powder, baking soda, pumpkin pie spice, brown sugar, and sweetener. melt margarine and blend into oats mixture. add egg, applesauce, yogurt and raisins. mix gently to combine. drop by tbsp to form 24 cookies on prepared cookie sheets. bake 20 to 22 minutes. place cookie sheets on wire racks and allow to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugars together until light. add egg and mix well. mix together flour, oats, coconut, baking powder and baking soda. add to butter-sugar mixture and mix well. stir in raisins. drop by spoonfuls onto lightly greased cookie sheets. flatten slightly with a fork. bake at 350° for 12-15 minutes or until light golden.","target":"preheat the oven to 375°f combine flour, baking powder, baking soda, cinnamon and salt. in a separate bowl add butter and sugar and beat until smooth. add the applesauce, molasses, egg and vanilla. add the applesauce mixture to the flour mixture and mix well. then add the oats and raisins. drop a tablespoon of dough onto baking sheet about two inches apart. bake until slightly golden, about 12 minutes. cool for about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugars together until light. add egg and mix well. mix together flour, oats, coconut, baking powder and baking soda. add to butter-sugar mixture and mix well. stir in raisins. drop by spoonfuls onto lightly greased cookie sheets. flatten slightly with a fork. bake at 350° for 12-15 minutes or until light golden.","target":"preheat oven to 350°. soak the raisins in a bowl with hot water and a few splashes of vanilla while you prepare the other ingredients. mix together the flours, baking powder, baking soda and salt. set aside. cream the butter and sugars. add the eggs and vanilla. fold the dry mixture into the wet mixture, avoiding overmixing until there are no dry spots. fold in the oats and then the raisins, which have been drained and rinsed. bake on a cookie sheet sprayed with nonstick spray for about 13 minutes, or until the edges start to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugars together until light. add egg and mix well. mix together flour, oats, coconut, baking powder and baking soda. add to butter-sugar mixture and mix well. stir in raisins. drop by spoonfuls onto lightly greased cookie sheets. flatten slightly with a fork. bake at 350° for 12-15 minutes or until light golden.","target":"heat oven to 350°f. beat together butter and splendas until creamy. add eggs and vanilla beat well. add wheat flour, baking soda, cinnamon mix well. stir in oats and raisins mix well. make into about 1\" balls and place onto ungreased cookie sheet. bake for 10 to 12 minutes or until golden brown. let cool on cookie sheet before transfering. makes about 4 dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. brown beef and onions in skillet; drain. mix in tomato sauce, garlic and oregano. place in a 2-quart casserole dish. top with corn. then spread mashed potatoes over the corn. lay cheese over the mashed potatoes in a single layer. bake for about 25-30 minutes or until the cheese is completely melted.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat the chicken with the seasoning, by shaking in a bag. cook in oven, in casserole dish, 350 degrees for 45 minutes. after 30 minutes, top chicken with salsa and continue baking. serve with sour cream. you can also bbq the chicken, but skip the salsa step and just serve with salsa and sour cream.","target":"cook chicken in oil in a large nonstick skillet on medium heat 5 to 7 minutes or until no longer pink, stirring frequently. add pasta, hot water, tomatoes with their liquid and the cumin; mix well. bring to a boil. reduce heat to medium-low; cover and simmer 10 minutes. stir in beans and contents of the cheese and contents of the cheese pouch; cook until heated through, stirring occasionally. sprinkle with onions. serve with a heaping tablespoon each of sour cream and salsa on the side, if desired. note: use your favorite beans, such as kidney or black beans and you can substitute 1\/4 cup chopped fresh cilantro for the green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place beans in a big pot; add water to cover by 2 inches bring to a boil; boil for 2 minutes. remove from the heat; cover and let stand for 1 hour. drain beans; discard liquid. return beans to pan; add water to cover. add onion and garlic; bring to a boil. cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. discard onion and garlic. mash beans with a potato masher, leaving some beans whole. stir in cumin and hot pepper sauce.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the pintos in a pan with water to cover. bring to a boil, let boil 3 minutes. turn off the heat and let stand forat least 45 minutes. drain and refill pan with water to cover. boil 30 minutes or till tender. meanwhile, chop onions and garlic (i use a food processor, so it's really fast). saute onions and garlic in olive oil. put pintos and onions and garlic into food processor to mash.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mash beans in a bowl. heat up a large saucepan with the oil to medium high heat. add the onions and chiles, saute until the onion s are soft\/lightly browned. add the mashed beans, stir for about 30 seconds to a minute. add the water and put on high temperature. bring that to boil then reduce to low heat until all the water is gone. use with tacos, burritos, for dips etc.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the tbsp of oil in a heavy pan and add onion, garlic and cumin seeds. gently fry until the onion is soft. add beans, tomatoes and chilli. and cook gently for 15 minutes mashing the beans with a fork. when ready the mixture should be thick and coming away from the sides of the pan. heat the tsp of oil in a fry pan and add the bean mix. flatten into a cake and cook for 5 minutes. drizzle a little more oil over the top if desired and grill until crispy on top.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients into a slow cooker. cook on high for 8 hours, adding more water as needed. if more than 1 cup of water has evaporated during cooking, then the temperature is too high. once the beans have cooked, strain them, and reserve the liquid. mash the beans with cuisnart or potato masher, adding the reserved water as needed to attain desired consistency.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash pinto beans and remove any fragments. place pig's foot or ham hock in crock pot, add beans, jalapeno, onion, cumin, coriander powder, and garlic. add water to cover. cook on high until beans are soft. remove pig's foot or ham hock. scoop out beans and mash or puree and in skillet with heated oil add beans and stir til heated. or you can eat the beans with tortillas with out mashing and refrying! delish either ways! salt as desired.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sort and wash beans; place beans in a large pot add enough water to cover the beans by more then three inches, one teaspoons salt (salt added during soaking tenderizes the bean skins), cover and soak over night. drain beans, and return to pan. add the 5 cups water, onion, and garlic; bring to a boil. cover, reduce heat, and simmer until tender. drain beans in a colander over a bowl, reserving cooking liquid. combine 1-1\/2 cups cooking liquid, chili powder, cumin, pepper, and salt in the pan. add half of the beans, and mash. stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally. if beans become to thick, add additional cooking liquid a little at a time until desired consistency is reached.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a coffee grinder, food mill or blender, grind beans until a flour consistency. combine all ingredients and store jar or ziploc bag. to use: 3\/4 cup mix. 2-1\/2 cups boiling water. mix with a wire whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken more as it cools. refried beans will remain thickened even when reheating. you can add salsa or chopped chili peppers for added zip.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. combine all ingredients in slow cooker. 2. cook on high for 8 hours or overnight. 3. remove the bigger onion chunks and drain the excess liquid. if desired, save excess liquid until the final product is desired consistency. 4. mash remaining beans with a potato masher and voila! you have homemade refried beans.","target":"in a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency. combine all ingredients and store in an airtight container. to prepare, in a medium-sized saucepan combine 3\/4 cup bean flour mix with 2-1\/2 cups boiling water. mix with a whisk until combined. bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. mixture will thicken as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. in a medium bowl, combine and mix well, butter, cornstarch, potato starch, ground red pepper, xanthan gum, and salt. mixture will be crumbly. add cream and beat until smooth. add cheese and mix until dough is almost uniform in color. roll out or pat the dough to 1\/4\" thickness (unfloured surface). if the dough is too sticky to work with, refrigerate it for a few minutes or so. cut into thin straws and place on a greased baking sheet. bake about 12 minutes.","target":"preheat oven to 350 degrees. mix all ingredients together using hands. when mixed, place in cookie press using the star pattern. make long strips on cookie sheets. bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets. cool on wire racks. when cool, break into desired lengths. store in air tight container. will keep for weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter and brown sugar over low heat until smooth. remove from heat. stir in peanut butter. cool. (i stick it in the fridge for about 20 minutes). while the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat. spread 1\/2 of the melted chocolate chips in pie crust. mix peanut butter mixture and cool whip until consistent. put in pie crust. drizzle the rest of the chocolate chip mixture over pie. freeze until almost hard.","target":"in a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips. spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top. cover with clear plastic wrap and chill in refridgerator for at least 4 hours. (note: if you prefer a firmer texture let chill overnight.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter and brown sugar over low heat until smooth. remove from heat. stir in peanut butter. cool. (i stick it in the fridge for about 20 minutes). while the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat. spread 1\/2 of the melted chocolate chips in pie crust. mix peanut butter mixture and cool whip until consistent. put in pie crust. drizzle the rest of the chocolate chip mixture over pie. freeze until almost hard.","target":"in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1\/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter and brown sugar over low heat until smooth. remove from heat. stir in peanut butter. cool. (i stick it in the fridge for about 20 minutes). while the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat. spread 1\/2 of the melted chocolate chips in pie crust. mix peanut butter mixture and cool whip until consistent. put in pie crust. drizzle the rest of the chocolate chip mixture over pie. freeze until almost hard.","target":"mix together pie filling mix and milk. add peanut butter and mix until smooth. (hint: spray your measuring cup with pam (or cheaper brand) and peanutbutter will slide out of cup). fold in whipped cream. add to baked pie shell. place in refrigerator until set (3- 4 hours)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. cream butter and sugar in a medium bowl. add one egg at a time, beat until smooth. blend in mashed bananas. in second bowl, stir flour with baking soda, baking powder, salt and nuts. add to banana mixture. stir only to moisten. transfer to greased loaf pan. bake for about 1 hour, until a fork or toothpick inserted into the center of the loaf comes out clean. let stand 10 minutes. remove from pan and place on cake rack to cool. wrap in saran wrap if not serving right away.","target":"preheat oven to 350. spray glass loaf pan with cooking spray. seperate egg yolks from egg whites. put egg whites to the side. combine flour, baking soda, splenda, flax seed, cinnamon, nutmeg and walnuts into a bowl. in a separate bowl, blend bananas together until mush. mix in butter, milk, sugar and egg yolks until creamy. combine dry ingredients slowly until well mixed. take egg whites and beat until stiff peaks form. fold into banana mixture. do not beat into mixture. fold in with large spoon. pour mixture into loaf pan. bake for 45 minutes or until toothpick inserted in comes out clean. cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. cream butter and sugar in a medium bowl. add one egg at a time, beat until smooth. blend in mashed bananas. in second bowl, stir flour with baking soda, baking powder, salt and nuts. add to banana mixture. stir only to moisten. transfer to greased loaf pan. bake for about 1 hour, until a fork or toothpick inserted into the center of the loaf comes out clean. let stand 10 minutes. remove from pan and place on cake rack to cool. wrap in saran wrap if not serving right away.","target":"preheat oven to 350 degrees f. combine bananas, sugar, butter, vanilla extract and eggs in a large bowl and beat with a mixer until well blended. in another bowl, combine flour, salt, baking soda and stir. add flour mixture to banana mixture slowly and beat well. spoon batter into a 9 inch × 5 inch non-stick loaf pan and bake for 45 minutes, or until a wooden toothpick or clean knife inserted in the center comes out clean. cool for 15 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. combine flour, oat bran, sugar, baking powder and salt in a large bowl. whisk together yogurt, maple syrup, egg whites, vanilla and banana. stir wet mixture into dry mixture just until combined. stir in raisins. divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each. bake until toothpick inserted in center comes out clean, about 18-20 minutes. transfer to rack to cool.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. combine flour, oat bran, sugar, baking powder and salt in a large bowl. whisk together yogurt, maple syrup, egg whites, vanilla and banana. stir wet mixture into dry mixture just until combined. stir in raisins. divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each. bake until toothpick inserted in center comes out clean, about 18-20 minutes. transfer to rack to cool.","target":"preheat the oven to 425°f spray your muffin cups with cooking spray. combine the dry ingredients in 1 bowl. in another mix the banana, the milk, egg whites, and oil together until they are well combined. add the wet to the dry and mix until it is combined. then add the raisins and combine. put them into the muffin tins. bake for 18-25 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. combine flour, oat bran, sugar, baking powder and salt in a large bowl. whisk together yogurt, maple syrup, egg whites, vanilla and banana. stir wet mixture into dry mixture just until combined. stir in raisins. divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each. bake until toothpick inserted in center comes out clean, about 18-20 minutes. transfer to rack to cool.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: finely chop the spinach stems and coarsely chop the spinach leaves. heat oil in a skillet, add garlic and saute 1 minute. add spinach, basil, salt and pepper. toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted. serve immediatedly.","target":"wilt spinach; bring a large pot of water to boil over high heat; wilt spinach in boiling water; add all at once, stir, and drain immediately in a colander-- do not let spinach sit in water. press out as much liquid as possible, forming it into a disk. to sauté, heat oil in a large sauté pan over med-high heat. add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute. stir constantly. add the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic. cook just until heated through, about 1 minute. season with salt and pepper, then transfer to a serving platter. drizzle spinach with balsamic vinegar before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat all the ingredients (except spinach) together and mix until well blended stir in the spinach. heat oven to 350 degrees f. grease a 1 1\/2 quart casserole dish. pour in the spinach mixture. bake apprx 35 minutes or until a knife inserted in the middle comes out clean.","target":"cook the chicken for 8 mins in microwave. chop cooked chicken. set aside. warm cream cheese until soft;. add cooked spinach. mix well with cream cheese. add garlic powder, carrots, and dash of pepper and salt. add chicken, mix well, lay in baking dish,. smooth out. place dough on top of mixture. make sure that dough covers whole dish. pinch seams together. follow baking instructions on crescent roll package."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container. sprinkle with salt and mix well. let stand for 3 hours, stirring occasionally, drain. rinse twice and drain thoroughly. heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. pour over the vegetables and mix well. pack the vegetables into small freezer containers. divide the liquid and pour it over the pickles. seal tightly and freeze. store the pickles in the freezer for up to 6 months. once thawed, use them within several days before they lose their crunch.","target":"combine cucumber, onion and garlic in a bowl. sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight. drain well. combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes. discard garlic clove. stir in sweetner and put in sterilized jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk the 4 eggs thoroughly in a bowl with 4 tablespoons of brown sugar. add 4 tablespoons of flour and 2 cartons of greek yoghurt. next, add a pinch of salt, 1 tablespoon of orange blossom and 30 grams of crushed, unsalted pistachio nuts. cook for 2 minutes at a high temperature then turn over and add more butter and cook the other side for another 2 minutes. serve with the desired garnish.","target":"sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1\/4 cup (60ml\/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook manicotti according to package directions; drain and set aside. melt butter in a saucepan. stir in the flour until smooth. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. stir in parmesan cheese until melted; set aside. in a skillet, cook the sausage over medium heat until no longer pink; drain. add chicken, spinach, eggs, mozzarella cheese and 3\/4 cup white sauce. stuff into manicotti shells. spread 1\/2 cup spaghetti sauce in each of two ungreased 13x9 inch baking dishes. top with manicotti. pour remaining spaghetti sauce over the top. reheat the remaining white sauce, stirring constantly. pour over spaghetti sauce. bake, uncovered, at 350 degrees for 45-50 minutes. sprinkle with parsley.","target":"preheat oven to 350 degrees. cook manicotti shells according to package directions and set aside. wash fresh spinach, remove stems and steam for five minutes, squeezing out all excess liquid. combine cooked ground beef, spinach, cottage cheese, parmesan cheese, nutmeg and pepper. stuff manicotti shells with the mixture and arrange in a 9x13-inch baking dish pour spaghetti sauce over manicotti, bake for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water. bring to a boil, then cover and let cook until the potatoes are completely tender. meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft. puree the potato mixture in a blender or food processor, then return it to the saucepan. add the onions to the saucepan, together with their buttery juices. season to taste with salt, pepper, and nutmeg, reheat gently, and serve.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water. bring to a boil, then cover and let cook until the potatoes are completely tender. meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft. puree the potato mixture in a blender or food processor, then return it to the saucepan. add the onions to the saucepan, together with their buttery juices. season to taste with salt, pepper, and nutmeg, reheat gently, and serve.","target":"mix all ingredients except onions and butter into pot. (place on low heat)for approx 25 minute. cut onions into 1\/8 inch strips. sautee onions in butter ontil golden brown. mix onions and left over melted butter into pot with soup. top with paprika, salt and pepper to task. bacon bits are a great addtion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: after you have cut a small cross in the bottom of each tomato place them side by side, cut side down, in a shallow dish salt the tomatoes, just a little. sprinkle the garlic over the tomatoes. pour in enough vodka so it is well above the cut crosses. the longer you leave them the more vodka they will absorb but leave them at least 24 hours at room temperature, then you can refrigerate them. serve with salt.","target":"preheat oven to 350 degrees. cut a thin slice across stem end of tomato. scoop out pulp from tomatoes, leaving 1\/4\" thick shells. coarsely chop 1\/2 cup of pulp. place tomato shells in oiled baking pan. in small bowl, combine chopped tomato, cheese, ground beef, 2 tablespoons bread crumbs, and seasonings. spoon equal amounts of this mixture into tomato shells. sprinkle each with remaining bread crumbs. bake, uncovered, until cheese melts, about 15 minutes. exchanges per serving: 1 vegetable, 1\/2 starch and 1 lean meat. source: ada newsletter, and they got it from jul\/aug 1992 diabetes self-management."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the lentils, one of the onions, and the garlic into a large saucepan with 4 cups of water. bring to a boil, then let simmer for about 30 minutes, until the lentils are very tender and pale. stir well to get a smooth texture. then add some lemon juice (start with 1 tablespoon) and some salt and pepper until it tastes just right, and serve. if you want to make it spicier, fry the other onion in a little oil for about 10 minutes, until it's crisp and lightly browned; add the ground cumin and stir for a few seconds longer. pour this mixture over the top of the soup just before you serve it.","target":"place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time. add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes. stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender. remove and let sit, covered, for about 10 minutes. serve hot with the cheese on the side. makes 6 to 8 servings. variations: to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring the heavy cream and water to a boil. reduce heat to medium. slowly add the cornmeal, stirring constantly. cook over low heat for 15 minutes, stirring regularly. add pureed sweet potato, brown sugar and cheese, combine well. finish with a dab of butter and season with s+p.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare the spinach by steaming and removing excess water. add spinach and boiled mushrooms to egg whites. pour into a baking dish and bake in oven for 30-40 minutes at 350°f. when done, sprinkle shredded cheddar cheese over quiche. have cantaloupe as dessert.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream shortening, butter and brown sugar. add eggs, one at a time, beating well after each. beat in vanilla and maple flavoring. combing the flour and baking soda; gradually add to creamed mixture. stir in vanilla chips and pecans. drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. bake at 350° for 8-10 minutes or until golden brown. cool for 2 minutes before removing to wire racks. in a mixing bowl, cream butter and powdered sugar. beat in maple flavoring and enough milk to achieve a spreadable consistency. frost cooled cookies. top each with a pecan half.","target":"in a mixing bowl, combine butter, sour cream, apple, eggs, maple flavoring and vanilla. combine flour, splenda, baking soda and baking powder; add to apple mixture and mix well. drop by heaping tablespoonfuls onto baking sheets coated with nonstick cooking spray or parchment paper. bake at 375 degrees f for 9-10 minutes or until lightly browned. cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. melt margarine and place in a flat baking dish. wash and dry chicken. combine egg and milk. mix potato flakes and cheese. dip chicken in milk then roll in potato flakes to coat thoroughly. place chicken in baking dish. sprinkle with salt and pepper. bake uncovered 30 minutes. turn chicken, reseason with salt and pepper. bake an additional 30 minutes or until fork tender. variation: try this with fish, cutting back the time to 8 minutes per side.","target":"oven at 350°f. in a bowl, mix yogurt, mustard and ginger root. in a second bowl, mix breadcrumbs and seasonings. dip the chicken in the yogurt mixture, then the breadcrumb mixture. warning, this part is a bit messy -- place on a baking sheet sprayed with pam, or lined with parchment paper. bake for 35 minutes, till cooked through and golden brown. exchanges: 1 starch, 4 protein."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the flour, butter, and cayenne with a fork or in a food processor until the mixture resembles coarse meal. stir in the cheese and knead by hand until the mixture holds together, adding a few drops of cold water if necessary. this mixture may be wrapped in plastic wrap and frozen until ready to use. roll the dough to a thickness of about 1\/4 inch (5 mm) and cut into strips about 1\/2 inch (1 cm wide) and 4 inches (10 cm) long. sprinkle with coarse salt and place on a lightly greased baking sheet. bake in a preheated 450f (230c) until golden brown, 5 to 8 minutes. serve hot, warm, or at room temperature.","target":"preheat oven to 350 degrees. mix all ingredients together using hands. when mixed, place in cookie press using the star pattern. make long strips on cookie sheets. bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets. cool on wire racks. when cool, break into desired lengths. store in air tight container. will keep for weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: scoop out the insides of each tomato half and dice the insides. to a mixing bowl add cottage cheese, diced tomato, almonds, cucumber, salt and pepper to taste. mix well. stuff each tomato half with contents of mixing bowl. sprinkle with paprika and dill. chill and serve.","target":"preheat the oven to 375 degrees f. cut the tomatoes in half, horizontally. seed by gently squeezing the tomato halves. use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. reserve the pulp. chop the reserved pulp and put in a medium bowl. add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine. place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. drizzle the top of the tomatoes with olive oil. bake until the tops are browned, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a very large kettle, heat olive oil over medium heat. add onion and garlic; cook until the onion is soft. add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir. bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally. put into hot jars and seal. makes 7 pints or 4 quarts. process in hot water bath for 40 minutes. this is very good served over pasta with mozzarella cheese.","target":"in a pressure cooker, heat oil over medium-high heat. add onion and garlic; cook, stirring frequently, for 1 minute. add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes. following manufacturer's directions bring to high pressure. cook 4 minutes, then allow pressure to come down. remove lid and cook, stirring, until sauce is thick. serve hot over pasta and sprinkle with parmesan cheese, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. rinse frozen peas and carrots in cold water to separate; drain. melt butter in 2-quart saucepan over medium heat. stir in flour, onion, salt and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in chicken and peas and carrots; remove from heat. roll one pastry to 12-inch circle. place in ungreased 9x9x2-inch pan. pour chicken mixture into pastry-lined pan. place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture. turn edges of pastry under and flute. bake about 35 minutes or until golden brown.","target":"preheat the oven to 425 degrees. in a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents. place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden. let sit for 5 minutes, then cut into wedges and serve. note: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. rinse frozen peas and carrots in cold water to separate; drain. melt butter in 2-quart saucepan over medium heat. stir in flour, onion, salt and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in chicken and peas and carrots; remove from heat. roll one pastry to 12-inch circle. place in ungreased 9x9x2-inch pan. pour chicken mixture into pastry-lined pan. place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture. turn edges of pastry under and flute. bake about 35 minutes or until golden brown.","target":"chop the chicken breasts in pieces. put oil in pan. put chicken in pan and season well with emeril's essence. saute the chicken until done, about 20 minutes. take chicken out of pan and put it in mixing bowl. add cream of chicken soup, mixed vegetables, and 1\/2 can french-fried onion rings to the chicken. mix everything well. put pie crust in pie plate. pour the mixture onto the pie crust. bake at 350 degrees for 30 minutes. take out of oven, sprinkle the rest of the can of french-fried onion rings on top, then put it back in the oven for another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. rinse frozen peas and carrots in cold water to separate; drain. melt butter in 2-quart saucepan over medium heat. stir in flour, onion, salt and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in chicken and peas and carrots; remove from heat. roll one pastry to 12-inch circle. place in ungreased 9x9x2-inch pan. pour chicken mixture into pastry-lined pan. place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture. turn edges of pastry under and flute. bake about 35 minutes or until golden brown.","target":"heat oven to 425°f make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan. in 2-quart saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust. bake 30 to 40 minutes or until crust is golden brown. during last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. rinse frozen peas and carrots in cold water to separate; drain. melt butter in 2-quart saucepan over medium heat. stir in flour, onion, salt and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in chicken and peas and carrots; remove from heat. roll one pastry to 12-inch circle. place in ungreased 9x9x2-inch pan. pour chicken mixture into pastry-lined pan. place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture. turn edges of pastry under and flute. bake about 35 minutes or until golden brown.","target":"boil chicken until done; drain and cut into little chunks. cook the noodles according to the package while the chicken is cooking. layer the noodles and chicken in a casserole dish in a noodle, chicken, noodle, chicken manner. add the mixed veggies mixed with the cream of mushrooms soup on top put into a 350 degree fahrenheit oven. bake until warm enough to eat, about 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. rinse frozen peas and carrots in cold water to separate; drain. melt butter in 2-quart saucepan over medium heat. stir in flour, onion, salt and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in chicken and peas and carrots; remove from heat. roll one pastry to 12-inch circle. place in ungreased 9x9x2-inch pan. pour chicken mixture into pastry-lined pan. place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture. turn edges of pastry under and flute. bake about 35 minutes or until golden brown.","target":"prepare 4 frozen buttermilk biscuits. meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning. cook the carrots and onions with butter in a sauce pan for 3 minutes. pour the milk mixture into the onion mixture and turn down the heat. let the mixture thicken for 6 to 8 minutes. stir in the sliced chicken and the green beans. let it heat for 5 minutes. put the mixture in between the 2 biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, cream butter and beat in sugar until light and fluffy. add eggs, one at a time, beating continously. fold in shifted flour and cocoa powder, then add vanilla and chopped nuts. continue to mix until thoroughly blended. preheat oven to 350 f or 180 c drop teaspoonfuls of mixture on greased baking sheet. dust with icing sugar. bake for about 20 minutes. cool on wire rack and serve. makes about 48 pieces.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line an 8x8 inch pan with aluminum foil. set aside. in a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to a full boil, and cook for 5 minutes, stirring constantly. remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stir until chocolate is melted and mixture is smooth. stir in nuts and vanilla. pour into prepared pan. chill in refrigerator for 2 hours, or until firm.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in 2 quart saucepan combine marshmallows, chocolate chips and sweetened condensed milk. cook over low heat, stirring often, until melted and smooth (about 7 to 9 minutes). remove from heat; stir in vanilla. pour into greased 8 inch square pan. refrigerate at least 2 hours or until firm. cut into squares.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a heavy saucepan, melt butter and chocolate over low heat. stir in evaporated milk and sugar until smooth. bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. remove from the heat;. stir in vanilla. serve warm sauce over cake.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, melt the chocolate chips and sweetened condensed milk over medium heat, stirring constantly until the mixture is homogeneous and lump-free. turn off the heat. add the vanilla and salt and stir until they, too, are fully incorporated. pour the mixture into an 8\" by 8\" baking pan lined with waxed paper and smooth the mixture so it is evenly distributed across the pan. cover the pan with aluminum foil and refrigerate the fudge for two to three hours, or until firm. using a sharp, serrated knife, slice the fudge into 49 pieces, then pull it from the wazed paper. enjoy! (store the extras in an airtight container.).","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve sugar in milk and honey. add grated chocolate, butter, and salt. stir until well blended. cover until boiling point is reached. boil to soft ball stage (234 - 238 f). cool to room temperature. add flavoring. beat until mixture is thick, creamy, and will hold its shape when dropped from a teaspoon.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a heavy bottom pan on medium heat combine the sugar, butter and milk. stir constantly until comes to a boil, then keep stirring on an easy boil for another 7-8 minutes. remove from heat and add the chips, creme and vanilla. stir until combined and pour into buttered 9x13 pan, or for deeper pieces you can use a smaller pan. let cool then cut into pieces and enjoy!","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put condensed milk, dark chocolate and butter into a double boiler and stir until melted (do not allow mixture to boil). when melted (if using add vanilla) stir briskly; it will look silky. pour quickly into a parchment lined tin or a silicon mould (it starts to set as soon as it is off the heat). melt white chocolate and drizzle over the fudge; put in the fridge to set the white chocolate. will keep for a month in a fridge. you could add raisins or white chocolate chips at the last moment (do not let it melt) and not drizzle white chocolate on the top. this recipe can be played around with, e.g. 800ml condensed milk, 900g - 1000g dark chocolate, 112g - 115g butter works well. enjoy!","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line 8-inch square pan with foil, with ends of foil extending over sides of pan. set aside. microwave chocolate and milk in microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring 2 minutes. stir until chocolate is completely melted. blend in vanilla. spreqd into prepared pan. refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting to serve. cookie fudge: measure 1 1\/2 cups mini oreo cookies. (about 37). reserve 25 cookies. cut remaining cookies in half. prepare fudge as directed, adding halved cookies with vanilla. spread into prepared pan. top with reserved cookies in five rows of 5 cookies each. (use cookies as a guide when cutting fudge into squares).","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease pan (preferably 8 inch by 8 inch). add evaporated milk, sugar and salt to a large saucepan and bring to a boil over medium heat. make sure to stir constantly to prevent it from burning. remove the pan from heat and immediately add chocolate chips and nuts. stir. when the chocolate chips are completely melted, pour into the greased pan. allow it to cool at room temperature to set. that's it!","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: measure first 6 ingredients into medium saucepan. heat on medium heat for about 10 minutes, stirring frequently until margarine is melted and mixture is smooth. remove from heat. gradually beat in icing sugar 1\/4 cup at a time until consistency of medium thick sauce. beat in vanilla.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly grease an 8 inch square cake pan. put chocolate, butter and sweetened condensed milk in saucepan and heat on low-medium heat until butter and chocolate chips are melted and mixture is smooth. remove from heat. add vanilla extract and beat mixture until slightly thickened. pour into greased pan. let mixture chill until firm.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. in large saucepan, combine sugar, margarine and evaporated milk. bring to a boil over medium heat, stirring constantly. boil 5 minutes, stirring constantly. remove from heat. add marshmallow creme and chocolate chips; blend until smooth. stir in walnuts and vanilla. pour into buttered, foil-lined pan. cool to room temperature. score fudge into 36 squares. refrigerate until firm. remove fudge from pan by lifting foil; remove foil from sides of fudge. using large knife, cut through scored lines. store in refrigerator.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chopped chocolate in a medium bowl; set aside. in a medium saucepan, coombine cream, butter, confectioners' sugar and vanilla. bring to a boil over medium-high heat. remove from heat and pour over chopped chocolate, whisking to combine. refrigerate until firm enough to frost, about 1 hour.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in heavy saucepan, bring marshmallows, milk and sugar to boil over medium heat. continue to boil for 6 minutes. remove pan from heat and stir in butter, vanilla and chocolate chips. stir till smooth and pour into buttered 8 inch square pan. cool thoroughly and cut into squares. add 1\/2 to 1 cup nuts, if desired, after butter and chips are melted.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place marshmallow cream and kisses into a large bowl. set aside. combine sugar, milk, and butter in a saucepan. bring to a boil and cook for 8 minutes. pour over marshmallow and chocolate, stirring until well blended. stir in pecans (optional). drop by teaspoonfuls onto waxed paper. or, pour into serving dish and let set and give to your friends for a wonderful holiday gift.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt chocolate chips first in a double boiler. when melted, add the condensed milk, at this point the melted chocolate would become tough to handle, but keep folding untill the milk is incorporated and becomes smooth. add the 1 cup of mini marshmallows. stir in until completly melted into chocolate. pour into greased tin and add the remaining marshmallows. i used a standard loaf pan, cause i like chunks not pieces of fudge. chill untill firm, overnight is best. serve and enjoy.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slowly melt chocolate chips in condensed milk either in the microwave or on the stove, stirring often. add vanilla. pour into an 8x8 pan or spoon into paper cups. you can add marshmallows, toffee bits, dried fruit, coconut, nuts or whatever while it is still warm.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put all the ingredients in a a bowl, i prefer to use a glass bowl as there's less chance of the chocolate splitting and it's easier to use in the microwave. microwave the mixture on high for 30 seconds. remove the bowl and give a quick stir with a metal spoon. then return it to the microwave for another 30 seconds on high. remove and stir until all the chocolate and butter has melted and the mixture is smooth and glossy. pour mixture into a 20cm x 20 cm baking tin lined with foil and place in the fridge for 4 hours or until firm. when the fudge is firm, turn it out onto a chopping board and peel back the foil. cut the fudge into small peices about 2x2cm as it's quite rich. perfect for an after dinner treat with coffee.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line a 9 inch square pan with foil and coat foil with cooking spray. set aside. in a large saucepan, combine the marshmallow creme, evaporated milk, and butter. cook and stir over medium heat until smooth. bring to a boil and boil for 5 minutes, stirring constantly. remove from the heat and add vanilla. stir in chocolate chips until melted. add pecans. pour into prepared pan. refrigerate 2 hours or until firm. using foil, remove fudge from pan and carefully remove foil. cut into 1 inch squares. store in refrigerator.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat wok on medium high. add first amount of cooking oil. add ground beef and onion. stir fry until beef is no longer pink; drain. transfer to bowl. add second amount of cooking oil to hot wok. add celery, carrot and cabbage. stir fry until tender crisp. add beef mixture. add remaining 9 ingredients. bring mixture to boil, stirring occasionally. cover and simmer for 30 minutes.","target":"place all of the above ingredients except the flour and the milk into a large pot. add enough water to cover everything by 1 inch. bring to a good boil and boil for 5 minutes. turn the heat down, cover and simmer for 30 minutes. the vegetable need to be completely tender. mix the flour and milk together and then add it to the soup slowly while stiring the soup. return the soup to a simmer and simmer 10 minutes. on this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat wok on medium high. add first amount of cooking oil. add ground beef and onion. stir fry until beef is no longer pink; drain. transfer to bowl. add second amount of cooking oil to hot wok. add celery, carrot and cabbage. stir fry until tender crisp. add beef mixture. add remaining 9 ingredients. bring mixture to boil, stirring occasionally. cover and simmer for 30 minutes.","target":"chop, peel and slice all vegetables. in large pot on medium heat, put oil, onions, celery and carrots. cook until onion is transluscent. add garlic gloves and parsnips and cook another 5 minutes. add chicken broth, tomatoes and bay leaves and bring to a boil. add cabbage, zuchinni and pasta and cook for 7 minutes. add beans and parsley and bring to a final boil. let stand off heat for 5 minutes and serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a sauce pan sift cocoa and sugar add the whipping cream and half and half with wire whisk whisk well. add the chocolate and heat over medium high heat stirring constantly until chocolate is melted. remove from heat and set aside. in a large mixing bowl whisk eggs until frothy, add 1\/4 of the hot chocolate mixture whisking constantly, add this to the chocolate mixture whisk well. stir over medium high heat for 4-5 minutes until chocolate coats back of a spoon. pour into a metal bowl and set the bowl in a bowl of ice water to chill while cooling in a sauce pan add the whiskey and ignite (please dont burn yourself). stir the whiskey into the chocolate mixture. once cooled place in ice cream maker freeze according to manufactures directions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the chocolate in a small bowl. meanwhile, whisk up the whites. whisk in the icing sugar when stiff. add the yolks and mint essence to the melted chocolate. whisk the cream and fold the 3 mixtures together. freeze for a few hours and you're ready to go!","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: gradually whisk chocolate into the milk and heat, stirring constantly, until smooth. remove from the heat and let cool. whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. add the cream, vanilla and salt and whisk to blend. pour the chocolate mixture into the cream mixture and blend. cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. stop blender and stir mixture with a spoon if necessary to help blend ingredients. pour drink into two 16-ounce glasses. (www. topsecretrecipes. com).","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan over medium heat, bring 2 cups water, the sugar and cocoa powder to a boil, stirring constantly. reduce heat, simmer one minute until sugar is dissolved and cocoa evenly blended. stir in chocolate until melted. remove from heat, transfer to a bowl, and cool to room temperature. stir in orange juice and zest. cover and refrigerate until completely cold (i usually go overnight- the texture is transcendent when it is completely cooled like this). stir chocolate mixture, and transfer to your ice cream maker, freezing according to manufacturerer's instructions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan. heat to scalding, stirring occasionally and being careful not to boil. slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan. cook over medium-low heat, stirring constantly, until the mixture thickens slightly. remove from heat and stir in vanilla extract. melt the chocolate and 1\/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth. pour the chocolate mixture into the custard; stir until thoroughly blended. stir in the cinnamon. chill and process in an ice cream freezer. makes about 2 1\/2 quarts.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sugar, flour and salt in medium saucepan, gradually stir in milk. blend in eggs, add baking chocolate. cook over medium heat, stirring constantly, until mixture boils, boil and stir 1 minute. remove from heat, add vanilla. beat with wire whisk until mixture is smooth. chill thoroughly. add light cream to chilled mixture. freeze in ice cream freezer according to manufacturer's directions. for firmer ice cream, cover and freeze for several hours).","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients but ice in the blender. add ice and blend to a soft-serve consistency. you can add sugar free coffee syrups to this as well - caramel and hazelnut are great with chocolate. you can also use frozen raspberries, sugar free raspberry syrup and a bit less ice instead of chocolate!","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs. add sugar and mix well. add condensed milk, chocolate milk, melted chocolate, and vanilla one ingredient at a time, stirring well after each addition. mix until smooth. pour directly into ice cream mixer or machine. for best results let ice cream freeze over night.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat egg substitute with sugar heat milk and add egg mixture, beat in cocoa. cook until mixture coats back of a spoon. remove from heat. combine 2 t sugar and 2 t water and boil until it darkens into a caramel. whisk caramel into chocolate base. chill completely. freeze in ice cream maker.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large mixer bowl, beat chocolate, sweetened condensed milk, egg yolks and vanilla; mix well. stir in nuts if desired. fold in whipped cream. pour into 9 x 5 inch loaf pan or other 2-quart container; cover. freeze 6 hours or until firm. return leftovers to freezer if theres any left.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk in medium saucepan. stir in chocolate, continue stirring until chocolate is melted. in another bowl, combine sugar with flour; stir in a little hot milk\/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk\/chocolate. stir over low heat until thickened, about 3 minutes. cool in refrigerator at least 1 hour, or until well chilled. stir in whipping cream and vanilla. freeze in ice cream machine according to manufacturer's directions. note: the use of the flour will help to give the ice cream body and smoothness.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk all ingredients in a 2-quart pitcher or large bowl until blended. cover and chill 30 minutes. pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (instructions and times will vary.). remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. transfer to an airtight container; freeze until firm, about 1 to 1 1\/2 hours. overall time is approximate for freezing in your maker and firming in the freezer.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients. spray jelly roll pan, cover with parchment and sprinkle powdered sugar over parchment. pour batter, banging trays to release air bubbles (you want it as smooth as possible). bake at 350 for 15 min or until batter pulls away from the edge. take out and let cool. cut pieces of ice cream, lie over cake, and roll up. wrap in parchment paper and foil and freeze for as long as you like.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk. put the melted chocolate and milk, the baileys, the banana, and the rum in a blender, and blend until smooth. pour into a plastic or metal container, cover, and freeze for at least 4 hours.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in sauce pan over med. heat whisk cocoa, sugar, and 1\/2 cup water to form a smooth paste. add the other 1\/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute. remove from heat and add milk. pour mixture into metal 9x13 cake pan and freeze at least 5 hours. place 1\/2 of the frozen mixture into food processor using the mixing blade. process to \"ice cream\" texture. approximately 1-2 minute. repeat step 4 with the other half of the mixture. place in freezer safe container for 30 min and then enjoy.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt chocolate in double boiler over hot (not boiling) water. gradually whisk in 1st cup of cream, stir until smooth. remove from heat and let it cool. whisk eggs in a mixing bowl until light and fluffy. gradually whisk in splenda, then continue whisking 1 minute, until completely blended. add the 2nd cup of cream, vanilla, and salt; whisk. add the chocolate mixture; blend well. cover, chill, and freeze according to ice cream maker's directions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine coffee or espresso powder and hot water in a small bowl. let stand until coffee dissolves, about 5 minutes. microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted (about 1 minute). stir in vanilla and salt. let cool. with electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. whisk 1\/3 of whipped cream into chocolate mixture. fold remaining whipped cream into chocolate mixture until incorporated. freeze in airtight container until firm, or at least 6 hours or up to 2 weeks. serve.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the cocoa powder, half-and-half, and whipping cream in a saucepan. bring the mixture just to a simmer, stirring occasionally, and remove from the heat. beat the egg yolks with sugar until pale in color and form a ribbon. combine the cream mixture and the egg mixture together. make sure to first add some of the cream mixture gradually to the egg mixture to temper it. cook the custard base in a very low heat till it thickens a bit and the custard temperature reach 170-175 f. let the custard cool for 30 minutes. add vanilla extract and salt. chill the mixture overnight. churn when ready.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve cocoa mix and sweetener into 2 oz. of hot water. mix well. add syrup and 6 oz. of cold water and stir. place crushed ice and ice cream in a blender. top with liquid mixture. at low to medium speed, blend until shake is thoroughly mixed (but not liquified). pour into a very tall glass and, if desired, top with a generous squirt of fat free reddi-wip and a cherry. enjoy!","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the chocolate, milk and one-half of the sugar in a saucepan. place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts. meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. stir in the chocolate mixture and the cream. bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. the proper temperature is 180 degrees. pour the mixture into a mixing bowl to prevent further cooking. let stand until cool. pour the mixture into the container of an electric or handcranked ice-cream freezer. freeze according to the manufacturer's instructions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk egg and yolks until foamy. whisk in sugar slowly. add cream, vanilla and almond extract. pour into ice cream maker and freeze to instructions. add chocolate and cherries (i freeze while the ice cream is freezing just to make them cold) in the last 2 minutes. freeze to harden or eat right from the machine, my favorite way!","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, heat coconut milk and agave to a boil. reduce immediately to a simmer, then remove from heat. mix in the chocolate, stirring constantly until chips are completely melted. cool mixture in pan on counter for 1 hour. stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined. add mixture to your ice cream maker, following directions per your machine. serve.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, mix 1\/2 cup soy milk with arrowroot powder and set aside. process chilis in blender until smooth. mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat. stir frequently until chocolate chips are melted, then bring to a boil. once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken. add vanilla extract. refrigerate until chilled, about 2 to 3 hours. freeze according to your ice cream maker's instructions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put heavy whipping cream, sweetened condensed milk, 4 cans of evaporated milk, vanilla, grated chocolate in the ice cream cylinder. in a saucepan disolve cocoa and sugar in 2 cans of evaporated milk over low heat. when disolved, put in ice cream cylinder and churn according to the directions that came with your ice cream maker.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. bring to a simmer. place the egg yolks into a small bowl. gradually stir in about 1\/2 cup of the hot liquid and return to saucepan. heat until thickened but do not boil. remove from the heat and stir in the chopped chocolate until chocolate is melted. pour into a chilled bowl and refrigerate for about two hours until cold, stirring occasionally. when chocolate mixture has completely cooled, stir in the cream, and vanilla extract. pour into an ice cream maker and freeze according to manufacturer's directions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the sugar, cornstarch and salt in a large saucepan. over medium heat, slowly stir in the milk, stirring constantly until the mixture begins to simmer. very slowly, add the beaten eggs and continue to stir. reduce heat to low and cook until mixture thickens slightly. slowly stir in the melted chocolate and whisk until all chocolate is combined and the mixture is smooth. slowly add vanilla, half and half and heavy cream. pour into a large glass bowl, cover and refrigerate for 2-4 hours or until mixture has chilled. then make ice cream according to your maker's instructions.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine honey and cocoa powder in a medium sauce pan; stir to incorporate. add the butter, turn the heat to low on the pan, and continually stir to combine. turn off the heat once most of the butter has melted and continue stirring until the butter is fully incorporated. add the cream a little at a time, stirring after each addition, to fully incorporate the chocolate sauce. add the whole milk; stir to combine. refrigerate for 2+ hours. follow the instructions on your model of ice cream maker and enjoy!","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and cut up ripe bananas before freezing them (it's annoying to try to peel them when they are frozen). combine all ingredients in a food processor, or blender. add milk as needed to help the mixture to blend. right out of the mixer it has a soft serve texture, freeze for more of an ice cream texture.","target":"in a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. fold in the whipped topping until smooth. pour into a shallow container, cover and freeze for 30 minutes. stir with a wire whisk; return to freezer until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange chicken in a shallow pan. mix the other ingredients and pour over chicken. cover pan with foil. bake at 400 degrees for 30 minutes. add a little water if needed to bottom of the pan to prevent burning. uncover and sprinkle almonds over chicken and baste with sauce. bake uncovered for about 10 more minutes. careful not to burn.","target":"clean and cut chicken into pieces and marinade in fish sauce and tumeric powder. process onion, garlic and ginger in food processor. fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok. add the chicken pieces stir to coat. make a paste of parika, chili powder and salt with a little water and add to the chicken. cover and cook over medium-high heat for 15 minute. turn chicken pieces and cook for another 15 min or most of the liquid is gone. cover and rest for 15 min before serving over freshly cooked jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. stir 1 cup sour cream into salsa. dip each tortilla into sauce to coat both sides. spoon 1\/4 cup of the chicken or beans onto each tortilla; roll up. place seam sides down in ungreased rectangular baking dish. pour remaining sauce over enchiladas. sprinkle with cheese. bake uncovered about 15 minutes or until cheese is melted. serve with sour cream if desired.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles in salted water according to package directions, approx 10-15 minutes. drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident. place over low heat or sterno. add butter in several hunks to the noodles and stir gently until it melts and coats them well. add the cream and stir in a generous amount of black pepper. (use a peppermill here if you have one). add the cheese, saving a small amount for later use on top of portions (cheese is sometimes grated into the dish, but i like to have mine ready). stir as mixture thickens and clings to noodles. serve immediately. pass the remaining cheese.","target":"saute garlic, mushrooms, and spinach in a bit of veggie broth. cover, to keep warm. use a whisk to mix the skim milk and the flour in a small saucepan. heat the mixture slowly until it begins to thicken (but not boil). add the cheese and pepper. add the spinach and mushrooms. toss with warm, cooked pasta. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles in salted water according to package directions, approx 10-15 minutes. drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident. place over low heat or sterno. add butter in several hunks to the noodles and stir gently until it melts and coats them well. add the cream and stir in a generous amount of black pepper. (use a peppermill here if you have one). add the cheese, saving a small amount for later use on top of portions (cheese is sometimes grated into the dish, but i like to have mine ready). stir as mixture thickens and clings to noodles. serve immediately. pass the remaining cheese.","target":"cook pasta as instructed on package. combine broth, milk and flour in medium saucepan. stir in cream cheese, boullion cube, parmesan cheese, ground pepper, nutmeg, and garlic powder. cook two minutes, stirring constantly using a whisk until alfredo thickens. toss with cooked fettuccine pasta or pasta of your choice. top with fresh parsely and additional parmesan cheese, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. soak oats in yogurt or sourcream just enough to make it moist. sift dry ingredients (flour, salt, baking powder and baking soda) into a bowl. in a separate bowl, add oil, sugars, and egg. beat until well blended. gradually fold in dry ingredients. add chopped cranberries and orange zest. put in greased muffin tins. bake for 20 minutes.","target":"heat oven 375. spray muffin tin with non-stick spray. mix dry ingredients (bisquick thru cinnamon). mix egg, oil applesauce and milk. combine wet and dry ingredients until just mixed (do not overmix). spoon batter into cups - fill 1\/3 full. place 1\/2 t jelly on top of batter. spoon more batter into cup. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: measure cereal into mixing bowl and stir in milk. let sit a few minutes to soften. stir in baking powder, salt, sugar, almond extract, egg and margarine. mix well. stir in flour. gently fold in blueberries. spoon into 12 muffins cups that you have sprayed well with pam. sprinkle more sugar on top of each muffin, if desired. bake in preheated 400 degree oven for 25 minutes.","target":"preheat oven 350°f. combine all bran and wheat bran together. stir in buttermilk and let sit for 5 minutes. stir in liquid eggs, oil and vanilla; set aside. in separate bowl combine flour,splenda, baking soda, baking powder and cinnamon. stir into cereal mixture just until moistened. stir in berries. divide batter among muffin tins. bake 25 minutes or until tester inserted comes out clean. can be frozen. tip; frozen berries work."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: measure cereal into mixing bowl and stir in milk. let sit a few minutes to soften. stir in baking powder, salt, sugar, almond extract, egg and margarine. mix well. stir in flour. gently fold in blueberries. spoon into 12 muffins cups that you have sprayed well with pam. sprinkle more sugar on top of each muffin, if desired. bake in preheated 400 degree oven for 25 minutes.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: measure cereal into mixing bowl and stir in milk. let sit a few minutes to soften. stir in baking powder, salt, sugar, almond extract, egg and margarine. mix well. stir in flour. gently fold in blueberries. spoon into 12 muffins cups that you have sprayed well with pam. sprinkle more sugar on top of each muffin, if desired. bake in preheated 400 degree oven for 25 minutes.","target":"pre heat oven to 190c and oil a 12 cup muffin tin or use paper cups. mix bran flakes, flour, sugar,cinnamon and baking powder, in a bowl. then add apple sauce, melted butter and vanilla and mix well and spoon into the muffin tin. bake for 25\/30 minutes or until ready. cool on a wire rack and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash chicken pieces and pat them dry with paper toweling. heat oil in a large oven-proof skillet over medium-high heat. add chicken pieces and brown completely, about 20 minutes. peel and cut each potato into 6 long wedges. add them to the pan and cook until brown and tender, about 15 minutes. spread garlic over chicken and potatoes, cooking until golden. drain oil. add margarine to the skillet and stir until incorporated into the remaining juices from the chicken. sprinkle the oregano, parsley and pepper over chicken. preheat oven to 400 degrees. add the wine and stock to the skillet. cook over medium heat for 5 minutes. place the pan in the oven and bake, uncovered, for 10 to 15 minutes or until chicken is tender and cooked through.","target":"saute chicken in garlic and oil. remove to large roaster. saute potatoes in same oil. place on top and around chicken. mix the rest of the ingredients in the skillet. pour over chicken and potatoes. cover and bake at 400 for 30 minutes. uncover and bake 30 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven broiler or toaster oven broiler. arrange zucchini slices on cookie sheet. spread each with a little soft margarine. sprinkle with garlic powder, to taste. top with shredded or sliced mozzarella. place in broiler and broil until cheese is melted and bubbly.","target":"preheat oven to 350 degrees. cook zucchini in microwave until somewhat tender. place in bottom of a 9\" x 13\" baking dish that has been sprayed with cooking spray. mix cheese with onions and eggs and pour over zucchini. dot with butter and bake 25 to 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in non-stick sauté pan on medium-high setting. add pork and sauté until done. remove pork and set aside. into the same pan add coleslaw mix, carrots, mushrooms, onion, vinegar, worcestershire sauce, and lime-flavored water. cook until vegetables are tender. dissolve cornstarch in a little water and add to pan with tomatoes and cook for 3 to 5 minutes. stir frequently until liquid thickens. spoon resulting mixture into a casserole dish, sprinkle with cilantro and serve hot.","target":"preheat oven to 375 degrees. coat 2-quart baking dish with nonstick cooking spray. combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well. place in prepared baking dish. cover and bake 30 minutes. serve over orzo or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the fish in a suitable oven or microwave dish. squeeze some lemon juice and olive oil on top. add some black pepper,herbs and garlic. then just bake on about 170\/190oc its not all that important. or microwave on half power until really you just see that the fish is cooked. if you have time to marinade the fish beforehand in the fridge, all the better, but its not that important. you get a really good liquid with this that can be eaten with steamed potatoes and vegetables. also good cold, especially salmon. i have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo.","target":"if frozen thaw the fish overnight in the refrigerator. turn on oven and allow to preheat to 350 degrees. while the oven is preheating: assemble all necessary ingredients to work area. grate the lemon rind and place in a bowl. cut the lemon and squeeze. measure 4 tsp and place in a bowl. measure butter, salt, pepper and rosemary and add to bowl. microwave or place in oven until butter is melted. mix well. divide the fish into 6 servings and place in a single layer in a baking dish. pour the butter seasoning mixture evenly over the fish. bake for 25 minutes or until the fish flakes easily."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the fish in a suitable oven or microwave dish. squeeze some lemon juice and olive oil on top. add some black pepper,herbs and garlic. then just bake on about 170\/190oc its not all that important. or microwave on half power until really you just see that the fish is cooked. if you have time to marinade the fish beforehand in the fridge, all the better, but its not that important. you get a really good liquid with this that can be eaten with steamed potatoes and vegetables. also good cold, especially salmon. i have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo.","target":"preheat oven to 325 degrees. warm oil in a small saucepan over medium-high heat, saute onion and garlic until tender, about 3 minutes. add tomatoes, chili powder and red pepper, bring to a boil. reduce heat; cover and simmer 15 minutes, stir occasionally. in shallow dish, beat egg white and milk until it begins to foam. place corn meal on wax paper, dip fillets in egg mixture, then in corn meal. spray a 13 x 9 in baking dish with non-stick cooking spary and place fillets in dish. pour sauce over fish, sprinkle with cheese and bake about 20 minutes or until fish flakes easily."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the fish in a suitable oven or microwave dish. squeeze some lemon juice and olive oil on top. add some black pepper,herbs and garlic. then just bake on about 170\/190oc its not all that important. or microwave on half power until really you just see that the fish is cooked. if you have time to marinade the fish beforehand in the fridge, all the better, but its not that important. you get a really good liquid with this that can be eaten with steamed potatoes and vegetables. also good cold, especially salmon. i have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo.","target":"combine butter and lemon juice; dip each fish filet in butter mixture, and arrange in 13x9-inch baking dish. sprinkle with pepper and parsley. arrange lemon slices over filets. bake at 350°f for 30 minutes or until fish flakes easily when tested with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the fish in a suitable oven or microwave dish. squeeze some lemon juice and olive oil on top. add some black pepper,herbs and garlic. then just bake on about 170\/190oc its not all that important. or microwave on half power until really you just see that the fish is cooked. if you have time to marinade the fish beforehand in the fridge, all the better, but its not that important. you get a really good liquid with this that can be eaten with steamed potatoes and vegetables. also good cold, especially salmon. i have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo.","target":"preheat oven to 375 degrees. finely chop chives and dill. crumble the feta cheese and mix with the herbs and breadcrumbs. add oil. sprinkle salt and pepper over each fish fillet. coat fish in bread crumb mixture, evenly on both sides. place on greased baking sheet. bake in pre-heated oven. check at 15 minutes, if not ready, add another 5 minutes until thoroughly cooked. serve with steamed vegetables or a salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute' all the veggies with the spices in the olive oil until the peppers have brightened and started to wilt, then add the cilantro and the tomato puree. when the puree begins to bubble, add 12 cups of water, and the beans and corn. add the salsa of choice. put in the lime juice after it has all boiled for 5 minutes. season to taste with salt, pepper and ketchup. serve if desired with grated cheddar cheese and corn chips. enjoy!","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add oil to a large soup pot; let it get hot. add in onions and cook\/stir over medium heat for 10 minutes or until translucent. add in fresh tomatoes and canned tomatoes with juice, basil, sugar, lemon juice, and orange peel; bring to a boil. cover, lower heat, and simmer for 10 minutes. add the orange juice, cilantro, parsley, salt, and pepper to the container of a blender; puree until well mixed. add 2 cups cooked tomatoes from the soup pot to the blender; puree until smooth. pour puree back into the soup pot; stir to combine. heat for 10 minutes. serve hot. garnish with basil, parsley, or chopped green onions, croutons.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the tomatoes and garlic in a blender and make a fine puree. heat the olive oil in a saucepan, throw in the cumin powder and the puree. bring to a boil. add the seasonings. dissolve the cornflour in 1\/2 cup water. add to the pan and simmer for 2-3 minutes. take it off the heat. serve into a bowl and garnish with freshly torn basil leaves. keep a crusty bread on the side for dipping inches.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pressure cook all the above items except salt and pepper. cool and blend it to a fine paste using little water. pour it through a sieve and boil. add water if required to get soup consistency. when the soup begins to boil add the salt and pepper as required. serve hot with butter and soup sticks.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add olive oil to a soup pot and add onion and garlic. saute till transparent. add tomatoes and water and bring to a simmer. add basil and salt and pepper to taste. simmer at least 20 minutes. to serve, ladle into bowls and garnish with a cream swirl and a sprig of parsley.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine tomatoes, onion, garlic, celery, parsley, basil and bay leaf in a large pot. bring to a boil, reduce to a simmer, cover and cook until quite soft, 1-2 hours. remove bay leaves and puree soup with an immersion blender. (you can use a food processor or blender, but both tend to add air and will make the soup distinctly pink instead of red.) add salt, sugar, and pepper. bring to a boil, reduce to a simmer, and cook, uncovered, 1-2 hours, until thickened.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash the rice, add to 3 cups boiling water and boil for 30 minutes. cook the onion in a pan with the dripping till tender but not brown. add the tomatoes and pepper and simmer for 10 minutes. rub the mixture through a strainer into the boiling rice and water. add the salt, pepper and sugar and sprinkle the parsley and paprika on top of the soup when serving.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil water to dip tomatoes. wash tomatoes. dip in boiling water 30 to 60 seconds. immediately dip in cold water. slip off skins. trim away any green areas and stems. cut tomatoes add to crock pot and add all ingredients. cook on high for 4 hours. strain seeds and pulp out and return to crock pot. cook for 2 hours. serve with a side of rice or toasted cheese sandwitch.","target":"heat olive oil in a stockpot on medium heat. add onions, carrots and celery and saute until soft and golden, about 10 minutes. add broth, garlic, tomatoes with juice and season with salt and pepper to taste. bring to a boil, then reduce heat to low. simmer for 30 minutes, uncovered. stir in parsley and check for seasoning. add additional salt and pepper if necessary. add swiss chard and beans and bring to a boil. reduce heat to low, simmer until chard is tender, about 5 minutes. add cooked pasta to soup. stir in basil and cook about 1 minute until wilted. ladle soup into bowls. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam the leeks for apprx 8 minutes or until tender, drain and dry thoroughly. meanwhile in a bowl combine the onion,lemon juice, mustard, sugar, pepper and mint. whisk in the oil in a slow steady stream. arrange warm leeks on a serving platter. pour the vinaigrette so it covers all parts of the leek, sprinkle the tomatoes over top, arrange the olives. leave at room temp for 1-2 hours before serving. garnish with mint sprigs.","target":"vinaigrette: combine salad oil, vinegar, parsley, basil, oregano, salt, cayenne, and pepper in a large mixing bowl or blender and mix until combined. salad: bring a large pot of water to a boil. add asparagus and boil 2 minutes, until bright green. drain and chop asparagus. place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl. toss to combine and refrigerate. meanwhile, combine red pepper, green onion, and parsley in small mixing bowl. to serve, drain shrimp mixture and arrange on plate with lettuce and cheese. serve with bell pepper mixture on top of shrimp and asparagus."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add together in a bowl: diced tomatos, crushed garlic, onion, chives, olive oil, and cheese. mix well. brush the tops of the bread with olive oil and then top with the tomato mixture and cheese. broil on middle rack until cheese is melted and bubbly. (check every 5 mintutes).","target":"toast the bread and keep while preparing the eggs. combine the eggs, water, tabasco and salt in a bowl and whisk until smooth. in a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled. spread the soft goat cheese equally over the slices of toast. add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. garnish with sun dried tomatoes, basil leaves, and drizzle of pesto."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a non-stick pan with some oil and saute the mushrooms and zuchinni. add the green onion, and heat through. add the beaten eggs stuff with the salt and pepper. cook until nearly set, add the cottage cheese and heat through, mixing well. divide onto the 2 tortillas, roll up, and don't forget to use a napkin.","target":"lightly coat a nonstick skillet with cooking spray. cook the onion and chiles in the skillet over medium heat for 3 minutes, stirring constantly. in a small bowl, whisk together egg substitute, cheese, pepper, and tabasco (if using). pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry. place the egg mixture along one-third of the tortilla, about 2 inches away from the bottom. fold up the lower edge, then roll from the side to form a burrito."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a non-stick pan with some oil and saute the mushrooms and zuchinni. add the green onion, and heat through. add the beaten eggs stuff with the salt and pepper. cook until nearly set, add the cottage cheese and heat through, mixing well. divide onto the 2 tortillas, roll up, and don't forget to use a napkin.","target":"scramble egg whites in pam spray. cube potatoes and cook with onion and shredded carrots in pam spray. microwave, bake, or fry canadian bacon. layer egg whites, canadian bacon, cheese, and potato mixture in tortilla. wrap, burrito-style. freeze and enjoy later."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: unroll the crescent rolls and spread evenly in the bottom of a 9x12-inch glass baking dish. in a large mixing bowl combine cream cheese and sour cream stir by hand until well blended. add eggs one at a time while stirring then add your sugar stir until completely mixed. add vanilla and stir. pour your mixture over the flattened rolls and sprinkle the top lightly with cinnamon. bake 40 minutes at 350°f shut off your oven and leave the cake in the oven 5 minutes before removing!","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease sides of a 10\" spring form pan. cream together ricotta and cream cheese. add sugar and eggs. beat until smooth. add lemon juice, vanilla and mix. add flour and cornstarch and mix. melt butter,. add butter and sour cream. mix until smooth. if you're adding chocolate chips, stir them in now with a spoon. pour into pan and back at 325 for one hour. turn off over, and leave cake in oven for another half hour. if anyone finds the miracle of how to keep the top from cracking, let me know!","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients and work into a smooth paste. chill one hour. then fit into bottom and sides of a 91\/2 springform pan. chill while making filling. directions: combine cheese and egg yolks. beat with electric mixer till perfectly smooth. then, add while continuing to beat, 1 c sugar, the flour, sour cream and flavorings. beat till light and smooth. then whip the egg whites with the remaining 1\/3 c sugar till soft peaks form. fold whites into cheese mixture and pour into the prepared pan. bake at 325 for 70 - 75 minutes. turn off heat and let cool in oven with the door ajar. note: i have also baked this in a bain marie or water bath but have not noticed much difference.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a large bowl, combine the flour, butter and brown sugar; beat for about 3 minutes. stir in the walnuts. measure out 1 cup of the flour mixture and set aside. press the remaining flour mixture into an ungreased 8 inch square baking pan to form a crust. bake for 12 minutes or until light brown. in the same bowl, combine the remaining ingredients and blend well. pour the cream cheese mixture over the baked crust and sprinkle with the reserved 1 cup flour mixture. bake for 25-30 minutes or until firm in the center. let cool on a baking rack then cut into 2 inch squares. top with favorite pie filling.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: if you want chocolate cheesecake, add 1\/4 cup of cocoa powder and 2 oz of melted chocolate. heat oven to 375°f. in medium sized bowl, mix brown sugar, oats and butter with your hands or a fork, making sure there are no lumps. press mixture into greased spring form pan, on the bottom and half way up the sides. using another bowl, preferably bigger than the last, mix cream chees, sour cream and sugar, untill smooth. add egg and whisk with fork. blend in the flour, making sure to get all the lumps out. pour mixture into the crust, and cook for about 20-25 minutes, or untill lightly cracked on top.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat cream cheese, 2\/3 cup sugar, 3 eggs, and 1\/2 teaspoon vanilla with mixer until smooth. pour into well greased 9 inch pie plate. bake 22 to 25 minutes at 350 degrees f. turn oven off. remove cheesecake and cool for 5 minutes. combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. spread over warm cheesecake and return to oven for 5 minutes. cool and refrigerate.","target":"preheat oven to 325 degrees. mix vanilla wafers, butter and 3 packets of equal in the bottom of a 9-inch spring form pan. reserve 1 tablespoon of crumb mixture; set aside. pat remaining mixture evenly on bottom and 1\/2 way up the inside of the pan. bake until crust is lightly browned, about 8 minutes. cool. beat cream cheese and 18 packets of equal until fluffy; beat in eggs, egg whites and cornstarch. mix in sour cream and vanilla until well blended. pour into crust. place cheesecake into oven. bake until just set in center, about 45-50 minutes. remove and sprinkle with reserved crumbs. cool completely. refrigerate 8 hours or overnight. remove side of pan. serve with fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place fish in an baking pan, 13 x 9. mix ketchup, lemon juice, worcestershire, sugar, onion. pour sauce over fish; turn so both sides are coated. cover a refridgerate for 30 minutes. heat oven to 400 degrees. bake uncovered for 15 - 20 minutes. garnish with lemon.","target":"sauté onion and garlic in butter or margarine until tender. add ingredients through ground peppercorn (excluding salmon) and simmer for about 7 minutes, stirring occasionally; cool. pour liquid into a zip-lock type storage bag (or shallow covered dish). add salmon. marinate in refrigerator 45 minutes (or longer if desired), turning after about 20 minute intervals. remove fish from marinade. place on well-greased, hinged wire grill. cook 2 inches from coals for 3 minutes, basting frequently with sauce. turn and cook for about 5 minutes longer, or until fish is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice steak into small strips. set aside. sauté garlic and onion in butter until tender. add steak, and, stirring constantly, cook until steak is lightly browned. add mushrooms and finish browning steak. add wine; cover and cook 10 minutes on low. dissolve cornstarch in cooled beef broth; stir into beef mixture. cook, stirring constantly, until smooth and thickened. remove from heat; stir in dill and sour cream. serve over cooked hot noodles.","target":"spray a large nonstick skillet with pam. heat over medium-heat. add beef and onion powder; cook until beef is browned and crumbled. drain; remove from skillet and set aside. respray skillet and add broth. saute mushrooms over med-high heat until tender. stir beef back into pan. combine starch and water together. add to skillet and cook until thickened. reduce heat and slowly add sour cream, stirring well. serve over hot noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice steak into small strips. set aside. sauté garlic and onion in butter until tender. add steak, and, stirring constantly, cook until steak is lightly browned. add mushrooms and finish browning steak. add wine; cover and cook 10 minutes on low. dissolve cornstarch in cooled beef broth; stir into beef mixture. cook, stirring constantly, until smooth and thickened. remove from heat; stir in dill and sour cream. serve over cooked hot noodles.","target":"combine 1\/2 cup flour and 1\/4 teaspoon of pepper in a large resealable bag. add beef, a few pieces at a time, and shake to coat. in a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. remove and keep warm. in the same skillet, saute mushrooms and onions in drippings until tender. add garlic, cook 1 minute longer. whisk remaining flour and broth until smooth, stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add the beef, salt, and remaining pepper, heat through. add sour cream, heat through. (do not boil) serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. combine dry ingredients and add to butter mixture. mix until well blended. stir in chocolate chips. drop by rounded teaspoon onto ungreased baking sheets. bake at 375° for 7-10 minutes until golden brown. **i like chewy cookies and if you do too, adjust the baking time accordingly).","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour, salt and pepper in bag; add meat pieces and shake to coat. in lg skillet, brown meat in hot oil. drain. mix water, catsup, brown sugar, vinegar and worcestershire sauce. stir into the meat. add the onion. bring to a boil, reduce heat and simmer for 30 minutes. add carrots and simmer for another 30 minutes.","target":"combine the sauce ingredients and set aside. coat the shrimp very lightly with flour and shake off excess. heat 2 teaspoons of the oil in a large wok, set over medium-high heat. saute the shrimp in batches until golden brown on both sides, about 3 minutes. remove the shrimp from the wok. add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. add the pineapple chunks and sauce. cook until the sauce thickens, about 1 minute. add the shrimp, warm and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. grease a 12 cup muffin tin. in a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended. stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix). gently fold in the apples. spoon batter into the muffin tin, dividing evenly among the cups. bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean. cool in pan 5 minutes before removing to a wire rack to finish cooling. serve warm or cool; store unused portions in an airtight container.","target":"heat oven 375. spray muffin tin with non-stick spray. mix dry ingredients (bisquick thru cinnamon). mix egg, oil applesauce and milk. combine wet and dry ingredients until just mixed (do not overmix). spoon batter into cups - fill 1\/3 full. place 1\/2 t jelly on top of batter. spoon more batter into cup. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry bacon in dutch oven until almost crisp, adding oil if necessary. add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes. stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat. reduce heat and simmer until tender, about 1 hour. stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.","target":"in a large saucepan melt butter. add vegetables, garlic and bay leaf, saute until vegetables are tender. add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. pour enough water into saucepan to cover. simmer until lentils are tender, approximately 30 minutes. pour hot soup into a blender and puree. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry bacon in dutch oven until almost crisp, adding oil if necessary. add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes. stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat. reduce heat and simmer until tender, about 1 hour. stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.","target":"heat oil in a large saucepan over medium heat. add carrot and onion; cover and cook 3 minutes or until softened. stir in ginger and garlic; cook 1 minute. add curry, salt and pepper; cook 30 seconds. stir in diluted broth and lentils; bring to a boil. reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. stir in tomatoes; cover and simmer 5 minutes. divide soup evenly among 4 bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry bacon in dutch oven until almost crisp, adding oil if necessary. add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes. stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat. reduce heat and simmer until tender, about 1 hour. stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.","target":"place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time. add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes. stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender. remove and let sit, covered, for about 10 minutes. serve hot with the cheese on the side. makes 6 to 8 servings. variations: to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: allow pizza crust to cool. combine cream cheese, mayonnaise, and ranch dressing mix in mixing bowl. beat until smooth. spread this mixture onto cooled pizza crust. sprinkle with grated cheese. arrange chopped vegetables on top. cut into serving pieces, cover, and chill until ready to serve. note: use low, or no-fat ingredients to lower calories, etc!","target":"1.preheat oven to 400°f place pita bread rounds on a baking sheet. bake for 5 minutes. 2. meanwhile, coat an unheated small skillet with nonstick cooking spray. preheat over medium heat. add the vegetables; cook and stir until crisp-tender. 3. spread pizza sauce on pita bread rounds; sprinkle with cooked vegetables and cheese. bake for 8 to 10 minutes more or until light brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the carrots into 2 inch pieces. dice the beets. steam both together until tender, approximately 10 minutes. slice the leeks into thin pieces. spray a small skillet with non-stick olive oil. saute the leeks and ginger until the leeks are translucent. in a food processor or blender, puree all ingredients together. if you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender. the blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup. reheat and garnish with cilantro.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel carrots and cut into 1\/4 inch thick slices. in a saucepan, melt butter. add onions and sauté for 3 minutes. add carrots and 2 cups stock. bring to boil, reduce to simmer, and cook 20 minutes. puree soup in food processor, adding yogurt and milk. return to pan and add stock or yogurt to adjust consistency. add salt and pepper to taste. serve hot or cold.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so. add carrots, potatoes, chicken broth, and ginger powder. cover and cook on medium heat 30 minutes or until veggies are very tender. remove from heat and let cool 15 minutes. using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though). return to heat and add milk, rosemary, salt, and pepper. cook over low heat until heated through, maybe 5 minutes or so.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pan, melt margarine. sauté onion, garlic powder, parsley and seasoned salt. add carrots and sauté on low heat for about 5 minutes. stir in flour and blend real well. add chicken broth, stirring constantly. bring to boil stirring constantly. then reduce heat and cover pot. simmer for 30 minutes, stirring occasionally. in blender or food processor, purée the carrot mixture. return mixture to pan and stir in the whipping cream. heat till good and hot. serve with french bread. yum.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened. stir in curry and cinnamon and cook, stirring, for 10 seconds. add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil. simmer mixture, covered, for 30 minutes. discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan. whisk in cream, honey and salt to taste. ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion. good hot or cold.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix ground round and ground turkey by hand in a large bowl. shape into small 1\/2 inch meatballs. in a 5-1\/2 quart pot, add the water and boil the meatballs approximately 10 minutes, or until they are browned. skim off the fat with a slotted spoon and discard the fat. add the undrained tomatoes, celery, and onion, simmer uncovered for 1\/2 hour. add the carrots and the bullion cubes and simmer an additional 1\/2 hour. depending on how much water boils out, you may need to add a little water to adjust the amount of broth. add the potatoes, mrs. dash, and pepper, and simmer an additional 20 minutes.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in large pot. add onions, carrots, and celery, cook for 10-15 minutes, stirring occasionally. add potatoes and parsley, stir until coated. stir in stock, cook partially covered until potatoes are tender--about 20 minutes. puree. stir in cream. add salt and pepper to taste. serve hot or cold. reheat without boiling. makes 7 cups.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onions and carrots in butter,untill onions are translusent. add broth. bring to a boil. add rice and stir. reduce heat to a low simmer and cover. cook 30 minutes or until carrots are soft. cool slightly. puree entire mixture. return to pot and simmer till warm. serve with fresh ground black pepper and oyster crackers. if desired add a little milk,sour cream or plain yogurt.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stew the vegetables in vegetable stock until they are well cooked and almost all the liquid is gone. puree them to make a thick paste. now add the sauces and water and reheat until you get the desired consistency for the soup. add salt and check for taste. garnish with green onions and serve hot.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft. using a food processor, blender, or stick blender (my choice), puree ingredients together. return back to soup pot and add seasonings, butter and creamer. warm over low heat until hot.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot, saute celery, onion and red pepper in butter. add all remaining ingredients, except cream. cook until carrots are very soft, 30 minutes. use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor. add 1\/2 c cream to bowl of processor and puree until very smooth. return to puree to pot with the broth. whisk in remaining cream. bring just to a boil, then remove from heat.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the stock in a large pot and bring the to a boil. peel, wash and chop the carrots. boil the carrots for about 20 minutes until soft. remove pot from heat and use a hand blender to mix thoroughly. add the sour cream. blend again. add salt to taste.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in olive oil. add carrots, potatoes and broth. bring to a boil. add herbs, tobasco and worcestershire sauce and black pepper. simmer covered until carrots and potatoes are tender (15 minutes). cool slightly and remove bay leaf. blend soup until smooth. stir in milk. to serve hot, allow to return to a gentle boil.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a pan. sauté onion and garlic until tender. add water, bouillon, carrots, rice and apple. bring to a boil. cover and simmer on medium low for 25 minutes or until carrots are tender. let cool for 5 minutes then blend in blender, add coriander then blend for 2 seconds to mix. add salt (optional) and cream, reheat and serve.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large sauce pan, over medium heat saute onions and garlic in oil, until onions are clear. pour broth and carrots into pot. slowly stir in spices. reduce heat to medium-low and simmer till carrots are tender. in a small bowl put cornstarch and some cold water to disolve. add cornstarch liquid to soup, once carrots are tender. finally add cream and let simmer, stirring frequently. for thicker soup add more disolved cornstarch.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion until transparent. add carrots and sweat for a few minutes. add water, curry, bouillon, and simmer until soft. place in blender on medium and whip until smooth. when serving add cream in a swirl as garnish. chopped parsley and chives may also be used for garnish. serve with french loaf and light butter.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put carrots and potatoes in saucepan and just cover with water (no salt)boil potatoes and carrots until tender. do not drain. mash using hand blender,or kitchen blender. add cheez whiz according to taste. add half and half to taste. add fresh dill to taste.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sautee onions and carrots in olive oil over medium heat, stirring occasionally. when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently. after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well. continue sauteeing vegetables until all are cooked but still somewhat firm. put mixture into food processor and puree while adding some of the buttermilk or milk. return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk. continue heating on low until heated through. do not let it boil or the milk will curdle.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in 3l saucepan, cook onion in butter 5 minutes or until onion is tender. add carrots,broth and dill; cook over medium heat 15-28 minutes or until carrots are very tender. put carrots, broth, dill and salt into blender container. cover and process until smooth. return mixture to saucepan; stir in half and half. gently heat; do not let soup boil. makes 4 servings.,.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter and 1\/4 cup of stock in a large soup pot over medium-low heat, until butter is melted. add onions, ginger, and curry powder and cover. cook, stirring occasionally, until onions are softened but not browned. add remaining stock, orange juice, and carrots. bring to a boil. reduce heat and simmer, covered, for 15 minutes (or until carrots are tender). puree soup. return to pot, add cream or milk, black pepper, and season with salt to taste. simmer until warmed through and serve.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large sauce pan cook the onion in butter until soft. add the carrots and broth and simmer, covered for 20 minutes. puree in batches in blender or food processor. transfer to saucepan, add ginger root and thyme and simmer, stirring for 10 minutes.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash, peel, coarsly chop carrots. coarsly chop onion. saute onion in oil. when onion is translucent, add carrots, broth, and garlic. bring to a boil. turn heat to simmer, and cook until carrots are soft enough to puree. add peanut butter, then either transfer soup to blender or use stick blender to puree everything together. season with siracha, salt and pepper, mint, basil, maple syrup, or other seasonings to taste.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put just enough water in a 2 qt pot to touch the bottom of a steamer basket. bring water to a boil, then reduce heat to a simmer. cut carrots into 2-inch pieces, and place in steamer basket with garlic, cover, and steam for 15 minute. transfer carrots\/garlic to a blender, including the water from the pot. pulse-blend until desired consistency, adding water as needed. transfer the blend back into pot, add desired seasoning, stir, cover and put on low heat for 5 minutes. let rest for 5 minutes before serving.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put just enough water in a 1 qt pot to touch the bottom of a steamer basket. bring water to a boil, then reduce heat to a simmer. cut carrots into 2-inch pieces, and place in steamer basket with garlic, cover, and steam for 15 minute. transfer carrots\/garlic to a blender, including the water from the pot. pulse-blend until desired consistency, adding water as needed. transfer the blend into a 2 qt pot, add desired seasoning, cover and put on low heat for 5 minute. let rest for 5 minutes before serving.","target":"place all ingredients through marjoram in a saucepan. bring to a boil. reduce heat and simmer until carrots are very tender. pour this mixture into food processor or blender and puree until smooth. in saucepan, melt margarine. add flour. mix well. add milk gradually. continue cooking and stirring until mixture thickens and bubbles. stir in vegetable puree. blend well. season to taste. if desired, thin with more broth or water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 250 degrees. cut each dinner roll in half. on the bottom half of each roll, put a slice of ham and cheese. combine melted butter, sugar, poppy seeds, onion and mustard. spread on the other half of each roll. lay the top half of each roll on top of the ham and cheese. wrap each roll in foil. bake at 250 degrees for 20 minutes.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat cream cheese and mayonnaise until smooth. stir in remaining ingredients. cover and chill several hours to blend flavors. serve with assorted crackers. ****when chilled, you can shape into a ball, then roll in chopped walnuts to give an elegant appearance if serving to guests. place on lettuce leaves or garnish with parsley sprigs.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan over medium heat; saute onion, celery, carrots, parsley and garlic in butter for 5 minutes. stir in flour, ground mustard, and pepper. add ham and cook for 1 minute stirring constantly. gradually add broth and milk; bring to a boil. cook and stir for 2 minutes. stir in cheese; reduce heat. cook and stir till cheese is melted. do not boil.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice top half off rolls while rolls are still attached to each other. set aside top half. layer bottom half with ham, then with cheese, covering to edges. replace top half and place on cutting board. using sharp knife, slice down through individual rolls. place in glass baking just large enough to hold both packages without crowding together. melt the stick of margarine in saucepan; add poppy seed, worcestershire sauce, prepared mustard, and onion flakes. stir and pour over top of rolls. bake at 350 degrees for 20 minutes.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat or mash cheese and ham together until blended. add chives, lemon juice and worcestershire sauce. shape into a ball, chilling first if necessary. if too soft, shape into mound on plate. roll in parsley. chill. serve with crackers or chips. makes 21\/2 cups. ham roll canapes: form into a roll. make roll smaller in diameter than ypur favorite round crackers. to serve, place thin slices on crackers, or use as a spread.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lay bottom of rolls in 9\" x 13\" pan. layer ham and cheese on top of rolls. put top of rolls over ham and cheese. poke rolls with fork tines. mix margarine or butter, brown sugar, mustard and worcestershire sauce together and pour over rolls. let marinate over night. cook in 350 degree oven for 30 to 45 minutes.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat cream cheese and yogurt in a large bowl at medium speed of a mixer until smooth. stir in cheddar cheese, ham, onions, horseradish and onions. cover and chill for at least 1 hour. shape cheese mixture into a ball, and sprinkle with parsley. press parsley gently into cheese ball. wrap cheese ball in heavy duty plastic wrap and chill. serve with fat free crackers. serving size 1 tbs.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400°. grease a 9x9 square pan. in a large bowl, mix ham, vegetables and cheeses. in a separate bowl, whisk baking mix, milk, worcestershire sauce, salt, pepper, mustard, and eggs until well blended. add to ham mixture, stirring to combine, and then pour into prepared baking dish. bake 25 minutes or until knife inserted in center comes out clean.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl, blend cheeses, chiles, scallions and olives. spread 1\/2c cheese mixture on each tortilla and roll up jelly-roll fashion. wrap each roll tightly in plastic and chill at least one hour. using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: on a greased cookie sheet, roll out the crescent rolls so a rectangle is formed (smooth the seams together). spread evenly with mustard and miracle whip. evenly distribute the ham. sprinkle with cheese. roll-up length wise and secure ends. bake 350°f for 20-30 minutes (watch after 20 so as not to burn). let sit 5 or so minutes before cutting.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each ham slice with 1 tablespoon of cheese whiz. place 1 cheese stick on one side of each ham slice; roll in buns. wrap each in microwave-safe waxed paper. microwave each sandwich on high for 20 to 30 seconds or until thoroughly heated, or serve sandwiches cold (prefer mine warm).","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix feta, anthotiro, honey, egg yolk and cinnamon until a thick pulp is created. cut the filo crust in stripes of 12 cm wide each. baste with melted butter and place on the bottom of each stripe a portion of the mixture. then roll each stripe like rolling a cigar. baste the surface of each roll with melted butter and bake in preheated oven in 160 - 170 c until golden. garnish with honey and grated nuts.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix ham, broccoli and onion. place rolls on baking stone. arrange triangles slightly overlapping with wide ends 4 inches from edge of stone. (points will extend off the edge). roll wide end of dough to center to create a 5 inch opening. mix all ingredients together except lemon. spoon mix evenly over dough. bring points of triangle up over filling and tuck under dough at center to form a ring. (filling will show). sprinkle parmesian cheese over ring. bake at 375 for 28-30 minutes or until golden brown. remove from oven. squeeze ring with fresh lemon. garnish with lemon slices (slice thinly, cut in half and fold across ring). garnish with lemon wedges and fresh parsley.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place 2 biscuits in each cup of a greased jumbo muffin pan; press dough along bottom and up sides of muffin cup. evenly sprinkle ham and cheese into each cup. in a bowl, blend eggs, milk, pepper, and parsley; evenly spoon mixture into each cup. bake in a 400° oven for 10-15 minutes or until centers are firm. cool for 2-3 minutes.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat together cream cheese, 1\/2 cup sugar, almond extract, and egg. trim crusts off bread and flatten each piece with a rolling pin. keep bread slices under a damp paper towel so they do not dry out. spread cream cheese mixture on bread slices and roll up like a jelly-roll. dip each roll in melted butter and roll in remaining sugar. bake at 400 degrees for 15 minutes. ***maybe served warm or at room temperature.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs well. then add milk, flour, baking powder and salt. grate the cheese with a large holed grater and then fold into the above egg mixture. (preheat oven to 350°f). sauteed ham and fold this into the above mixture, mixing by hand. spoon (mixture will be thick) into floured and well-greased bundt pan. bake at 350°f for 45-50 minutes, the top will brown. shut the oven off until cool (approximately 1 hour) with the oven door open to the first notch. remove from bundt pan; let cool; refrigerate until serving. reheat in microwave or oven until warm.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl, blend flour, mustard powder, and salt and pepper to taste. saute butter and garlic in large saucepan over medium heat. when butter is melted, gradually add flour mixture and stir until bubbly and smooth. remove from heat and slowly add milk, stirring constantly. return to heat and let boil, stirring often so it doesn't stick to bottom of pan. meanwhile, microwave peas in covered bowl for about 4 minutes. shred cheddar and dice ham. once sauce thickens, add peas, cheddar, and ham. stick bread slices in the toaster. when cheese melts and sauce is blended, spoon sauce over toast and serve.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. spread cut sides of rolls lightly with mayonnaise. on bottom half of rolls; spread a layer of ham filling, then a layer of cheese filling. replace tops of rolls; wrap sandwiches in foil; bake 15-20 minutes, until warmed through.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350ºf. cook and drain pasta as directed on package. while pasta is cooking, melt butter in 3-quart saucepan over low heat. cook garlic in butter 30 seconds, stirring frequently. stir in flour and salt. cook over medium heat, stirring constantly, until mixture is smooth and bubbly. gradually stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in mustard and colby cheese. cook, stirring occasionally, until cheese is melted. stir pasta and ham into cheese sauce. pour into ungreased 2-quart casserole. sprinkle with parmesan cheese. bake uncovered 20 to 25 minutes or until bubbly.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f (180°c). mix chopped ham, onion and parsley w\/brandy and allow to sit for 20 minutes. whisk eggs w\/salt, paprika, mustard and cottage cheese or cream cheese (i would use my immersion blender for this step). combine ham and egg mixtures and ladle into a well-buttered (or sprayed w\/pam) 2-pint fluted mold. stand mold in a roasting pan half-filled w\/water and cook for 40 minutes. allow to cool till well-set and able to be easily handled. then carefully turn out onto a serving plate, cut into cake-like wedges and serve.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss bread, ham, and cheese; divide between two greased 13-in x 9-in baking dishes. in a skillet, saute onion in butter until tender; transfer to a bowl. add eggs, milk, and mustard; mix well. pour over bread mixture. cover and refrigerate overnight. remove from the fridge 30 minutes before baking. bake, uncovered, at 350 degrees for 55-65 minutes or until a knife inserted near the center comes out clean. serve immediately.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. coat 9-inch pie plate with cooking spray. sprinkle ham, cheese, and onion in pie plate. combine bisquick, pepper, and egg substitute until blended. pour mixture into pie plate. bake 35-40 minutes or until knif in center comes out clean. cool 5 minutes.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, combine all the ingredients in a mixing bowl, and mix by hand. spread in a greased 9x13 inch baking pan. bake at 350 degrees for 30 minutes or until lightly brown. cut in rectangles, about 2 inches by 1 inch. serve hot or at room temperature.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: unroll dough onto a greased baking sheet; top with ham, onions and cheeses. roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. brush with butter. bake at 350 degrees for 30-35 minutes or until golden brown. let stand for 5 minutes; cut into 1-inch slices.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine cream cheese, mayonnaise, mustard, paparika and onion powder. whip until very creamy. spread on slices of boiled ham. roll up lengthwise as for a jelly roll and fasten with toothpicks. chill until very firm (this is actually the cooking time). cut into 1\" serving pieces. for variety, wrap around pieces of pickled asparagus. excellent!","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brush 1 t olive oil on one side of tortillas. sprinkle with 1\/4 cup parmesan cheese. layer tortillas with ham, provolone, cheese, salami, red peppers and mozzarella cheese. fold in sides of tortillas; roll up. place seam side down on a parchment-lined baking sheet. brush with remaining oil; sprinkle with remaining parmesan cheese. bake at 425 degrees for 9-12 minutes or until golden brown. serve with marinara sauce if desired.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry all onions, celery, and bell pepper in oil until tender. add ham and saute to release some oils and meld the flavors. add stock, bay leaf, and basil. simmer to reduce slightly (20-30 minutes). add cream and return to boil to thicken a bit. slowly add cheese, stirring constantly. serve immediately. garnish with green onion.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. separate rolls from each other. divide ham and cheese into 24 equal portions and place in center slit of each roll. place stuffed rolls in a 13x9 pan. combine butter, mustard and worcestershire and mix well (may take a few minutes for it to come together completely). pour mixture over rolls. sprinkle with poppy seeds, if using. bake for 10-15 minutes until browned.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brush 1 tablespoon oil on one side of tortillas. sprinkle tortillas with 1\/4 cup parmesan cheese. layer tortillas with deli ham. provolone cheese, salami, red peppers and mozzarella cheese. fold in the sides of the tortillas; roll up. place seam side down on a parchment-lined baking sheet. brush with remaining oil; sprinkle with remaining parmesan cheese. bake @ 425 for 9-12 minutes or until golden brown. serve with marinara sauce if desired.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees. in a small mixing bowl combine onion flakes, mustard, poppy seeds and the melted butter. split each dinner roll and make a sandwich with the ham and cheese. arrange the sandwiches on a baking sheet and drizzle the poppy seed mixture over the sandwiches. bake for 20 minutes or until cheese has melted. serve warm.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: adjust oven rack to lowest position and heat oven at 350°f grease a 9 inch pie plate with softened butter, then coat the plate evenly with grated parmesan. combine gruyere cheese, ham and scallions in a bowl, sprinkle cheese and ham mixture evenly in bottom of prepared pie dish. combine flour, baking powder, pepper and salt in the now - empty bowl, whisk in half and half, eggs, melted butter, mustard and nutmeg until smooth. slowly pour the batter over the cheese and ham mixture in the pie dish. bake until the pie is golden brown and the filling is set, 30 to 35 minutes. let cool on a wire rack for @ 15 minutes, slice into wedges, serve warm.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat broiler to low. in large bowl, whisk together eggs and cayenne. fold in ham, 1\/2 cup cheese and parsley. in ovenproof 6-8 inch skillet, heat olive oil. pour in egg mixture and stir gently. cook about 4 minutes or until bottom is just set. sprinkle remaining cheese on top and transfer to oven. broil for about 10 minutes, or until pie is puffed and golden. serve warm.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine rolls and roll into a 10-inch circle. spread the honey mustard dressing over the circle. cut the circle into 8 equal pie shaped wedges. cover each wedge with two ham slices. cut each string cheese in half and place a half at the wide end of each dough wedge. starting at the wide end, roll each wedge to the end of the dough and place each roll onto a sprayed baking sheet with the pointed end underneath. cover with sprayed plastic wrap and let rise 30-45 minutes. bake at 350°f 10-15 minutes or until golden brown.","target":"combine the cream cheese, mustard and chives in a bowl and mix well. spread the cheese evenly over one side of each tortilla. top each one with 1\/4 cup of the swiss cheese. layer the lettuce and turkey ham over the cheese, leaving a 1\/2-inch border around the edges. roll each one up tightly and wrap in plastic wrap. refrigerate for at least 30 minutes before serving. to serve, cut each roll diagonally in half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in large frying pan and cook chicken until brown on both sides. remove chicken and place aside. sautee onions until almost brown. then place garlic and curry and cook for 1 minute. then place ginger and tomato paste, along with the can of chicken broth and mix thoroughly. place chicken back into pan, spooning some of the sauce over the chicken and simmer for 45 minutes. when done, mix cornstarch with the cold water and stir it into the sauce until sauce thickens slightly. garnish with parsley and serve with rice.","target":"preheat oven to 425 degrees. spray cookie sheet lightly with vegetable cooking spray. combine buttermilk and hot pepper sauce in 13 x 9-inch baking dish. remove skin and fat from chicken; discard. rinse chicken under cold water; pat dry. place in buttermilk mixture, turning to coat. set aside. combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish. dip chicken in crumb mixture, turning to coat well. place chicken, meat side up, on cookie sheet. spray with vegetable cooking spray. bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and spray again with vegetable cooking spray. bake 10 to 15 minutes more, until juices run clear when chicken is pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg soup pot, brown beef; add next 4 ingredients. cook and stir 2 minutes. add broth, boullion cubes, and tomatoes. cook and stir 2 minutes. add italian seasoning, worcestershire sauce, and hot pepper sauce. bring to a boil; reduce heat and simmer for 15 minutes. in small sauce pan, heat butter, add flour. cook and stir on med until mixture is beginning to brown. carefully mix into soup. cover and simmer for another 15 minutes, stirring occasionally.","target":"in a small stockpot, heat the oil over medium heat. add the ground beef, onion, carrots and garlic, breaking up meat until brown. add the spices and flour. cook another two minutes, stirring often. slowly add the stock, stirring constantly, then stir in the potato. bring to a boil and simmer 20 minutes. stir in the cheese and evaporated milk; cook another 2 minutes. ladle soup into bowls, and top with the lettuce and tomato."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet, brown steak in hot oil. remove meat from skillet. add mushrooms to skillet; add a little more oil if needed. saute for 2 minutes. return meat; add water and soup mix. bring to a boil. mix sour cream and flour and stir into skillet. cook and stir until bubbly. cook 1 minute more.","target":"saute mushrooms and onions in large skillet in margarine until soft; remove from skillet and set aside. slice the meat into strips the size of a pencil, 3 to 4 inches long and brown in skillet. reduce heat to simmer. return vegetables to skillet and add 1 cup water, dry mustard and pepper. cover and simmer 45 min. or until meat is tender, adding more water if necessary. combine flour with 1\/4 cup water, stir until smooth. stir into meat mixture and cook until sauce thickens, about 2 min. reduce heat to low. just before serving, stir in sour cream. serve over hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet, brown steak in hot oil. remove meat from skillet. add mushrooms to skillet; add a little more oil if needed. saute for 2 minutes. return meat; add water and soup mix. bring to a boil. mix sour cream and flour and stir into skillet. cook and stir until bubbly. cook 1 minute more.","target":"coat a nonstick skillet with nonstick cooking spray, add the steak and onion and brown over medium high heat for 5-7 minutes, or until no pink remains in the steak and the onions are tender, stirring occasionally. add the mushrooms and cook for 3 minutes or until tender, reduce the heat to medium low and stir in the soup, wine, and the pepper; simmer for 25 minutes, or until the steak is tender. prepare the noodles according to the package directions, omitting the salt; drain, then set aside and cover to keep warm. add the sour cream and parsley to the steak mixture, and cook for 1 minute, or until heated through; do not boil, serve over the warm noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream shortening and brown sugar. combine flour, oats, and salt; gradually add to creamed mixture. press dough into a greased 13x9 inch baking dish. bake at 350°f for 15-18 minutes or until golden brown. spread with jam. beat cream cheese, sugar and flour until fluffy. add the eggs, lemon juice and peel just until blended. carefully spoon over jam. bake at 350°f for 30-35 minutes or until center is almost set. cool on a wire rack. cover and store in the refrigerator.","target":"mix crumbs and margarine; press into bottom of 9-inch square pan. beat cream cheese and splenda® granulated sweetener in large bowl with mixer until well blended. gently stir in cool whip; spread over crust. top with berries. refrigerate until ready to use. add boiling water to gelatin mix in medium bowl; stir 2 minute until completely dissolved. add ice; stir until melted. refrigerate 10 minute or until slightly thickened; spoon over fruit. refrigerate 3 hours or until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 375°f and grease baking sheet. sift together flour, baking soda,and salt onto waxed paper. set aside. in a large bowl with an electric mixer, beat butter, sugars and egg until fluffy, about 3 minutes. beat in hot water and vanilla. gradually beat in flour mixture until blended and smooth. stir in chocolate morsels. drop dough by rounded measuring teaspoonfuls onto baking sheets. bake 10 minutes or until golden. cool cookies on baking sheets placed on wire rack 1 minute, then transfer cookies from baking sheet to rack to cool.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 375°f and grease baking sheet. sift together flour, baking soda,and salt onto waxed paper. set aside. in a large bowl with an electric mixer, beat butter, sugars and egg until fluffy, about 3 minutes. beat in hot water and vanilla. gradually beat in flour mixture until blended and smooth. stir in chocolate morsels. drop dough by rounded measuring teaspoonfuls onto baking sheets. bake 10 minutes or until golden. cool cookies on baking sheets placed on wire rack 1 minute, then transfer cookies from baking sheet to rack to cool.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together ingredients for seasoning paste in a small bowl. spread paste on both sides of pork chops (reserving at least 1\/4 cup paste) and allow to rest for at least 30 minutes prior to cooking. prepare grill; oil grill rack before placing on fire. mix together ingredients for baste, combining excess paste with ingredients for baste; set aside. grill chops on medium-hot coals or heat for 5-8 minutes. turn chops and grill for 4-6 minutes more, basting with grill baste. turn chops and cook 2-3 minutes more, basting the other side. remove from heat and allow to rest 5 minutes or so before serving.","target":"preheat an outdoor grill for medium heat, and lightly oil the grate. in a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, worcestershire sauce, and liquid smoke flavoring until thoroughly combined. rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. with your hands, massage the spice rub into the meat; allow to stand for 10 minutes. grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. an instant-read thermometer should read at least 160°f (70°c). allow chops to stand for 10 more minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, whisk together oil, vinegar, mustard, worcestershire sauce and thyme. trim as much fat as possible from steak. place in shallow glass dish, just large enough to hold steak. pour marinade over meat, turning to coat. cover and refrigerate at least 4 hour or overnight, turning occasionally. drain meat. place meat on broiler pan. broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once. to serve slice beef thinly across the grain. or bbq over medium heat for 4 to 5 minutes per side for rare.","target":"combine all ingredients, except the steak, in a ziptop bag. shake to combine well and then add the steak. marinade the steak overnight if possible, or at least 6-8 hours, for best flavor. preheat grill for high heat. put steak on hot grill to get great grill marks and seal in juices. flip and grill other side and cooked to desired doneness. hint - i baste mine with leftover marinade while grilling for more intense flavor. if you want to do this then save 1\/4 cup of marinade prior to putting steak in ziptop bag for marinating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the ingredients in a large pot and simmer covered for 1 1\/2 hours. you may now do one of two things: a- drain off the broth and reserve for future soup-making or use as any consomme, you may freeze it as well, adjust seasoning. b-puree the veggies add back to the liquid and add any other ingredient you wish- leftover veggies, chicken, meat etc. this is truly a clean-the-fridge soup.","target":"melt the butter in a saucepan. add the rice and cook over a low heat for two minutes, stirring all the time. add the stock, cover and simmer for 15 minutes. strip the borage leaves and flowers from the stalks and wash well. leave aside some flowers for decoration and add the remainder to the saucepan. simmer for a further 10 minutes. adjust the seasonings. allow to cool to lukewarm, then whirl in a blender. pour the soup through a fine sieve into a serving tureen and allow to cool completely. before serving stir in the cream or if preferred some thinned fromage frais,. and decorate with the bright blue borage flowers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the ingredients in a large pot and simmer covered for 1 1\/2 hours. you may now do one of two things: a- drain off the broth and reserve for future soup-making or use as any consomme, you may freeze it as well, adjust seasoning. b-puree the veggies add back to the liquid and add any other ingredient you wish- leftover veggies, chicken, meat etc. this is truly a clean-the-fridge soup.","target":"melt butter in pan. add onion and saute until translucent. add shredded turnip and cabbage and heat for 3 minutes, stirring constantly. add soup stock and seasonings. bring to a boil. reduce heat. simmer 15 minutes. serve hot, float a spponful of sour cream and a dash of paprika on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in heavy large pot over medium heat. add 9onions and saute until very tender and pale golden, about 25 minutes. add garlic, and stir 1 minute. add broth and potato and bring to boil. reduce heat; cover and simmer until potato is very tender, about 25 minutes. cool slightly. working in batches, puree soup in blender. return to pot. stir in cream, sherry and thyme. simmer about 10 minutes. season with salt and pepper. sprinkle with chives.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a frying pan, melt 1\/3 cup butter. saute onions until golden; remove from pan and set aside. in same frying ban, melt 1\/3 cup butter. saute mushrooms till lightly browned; remove from pan and set aside. roll beef in flour. melt remaining butter in same frying pan. saute beef until browned. add beef boullion, salt, and onions. cover and simmer gently until beef is tender (about 1 1\/2 hours). add tomato paste, worcestershire sauce, sour cream, heavy cream, and mushrooms; heat thoroughly. serve over hot fluffy cooked rice.","target":"saute mushrooms and onions in large skillet in margarine until soft; remove from skillet and set aside. slice the meat into strips the size of a pencil, 3 to 4 inches long and brown in skillet. reduce heat to simmer. return vegetables to skillet and add 1 cup water, dry mustard and pepper. cover and simmer 45 min. or until meat is tender, adding more water if necessary. combine flour with 1\/4 cup water, stir until smooth. stir into meat mixture and cook until sauce thickens, about 2 min. reduce heat to low. just before serving, stir in sour cream. serve over hot buttered noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a frying pan, melt 1\/3 cup butter. saute onions until golden; remove from pan and set aside. in same frying ban, melt 1\/3 cup butter. saute mushrooms till lightly browned; remove from pan and set aside. roll beef in flour. melt remaining butter in same frying pan. saute beef until browned. add beef boullion, salt, and onions. cover and simmer gently until beef is tender (about 1 1\/2 hours). add tomato paste, worcestershire sauce, sour cream, heavy cream, and mushrooms; heat thoroughly. serve over hot fluffy cooked rice.","target":"coat a nonstick skillet with nonstick cooking spray, add the steak and onion and brown over medium high heat for 5-7 minutes, or until no pink remains in the steak and the onions are tender, stirring occasionally. add the mushrooms and cook for 3 minutes or until tender, reduce the heat to medium low and stir in the soup, wine, and the pepper; simmer for 25 minutes, or until the steak is tender. prepare the noodles according to the package directions, omitting the salt; drain, then set aside and cover to keep warm. add the sour cream and parsley to the steak mixture, and cook for 1 minute, or until heated through; do not boil, serve over the warm noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a frying pan, melt 1\/3 cup butter. saute onions until golden; remove from pan and set aside. in same frying ban, melt 1\/3 cup butter. saute mushrooms till lightly browned; remove from pan and set aside. roll beef in flour. melt remaining butter in same frying pan. saute beef until browned. add beef boullion, salt, and onions. cover and simmer gently until beef is tender (about 1 1\/2 hours). add tomato paste, worcestershire sauce, sour cream, heavy cream, and mushrooms; heat thoroughly. serve over hot fluffy cooked rice.","target":"combine 1\/2 cup flour and 1\/4 teaspoon of pepper in a large resealable bag. add beef, a few pieces at a time, and shake to coat. in a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. remove and keep warm. in the same skillet, saute mushrooms and onions in drippings until tender. add garlic, cook 1 minute longer. whisk remaining flour and broth until smooth, stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add the beef, salt, and remaining pepper, heat through. add sour cream, heat through. (do not boil) serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir dry ingredients in a medium sized mixing bowl. in another bowl, blend milk and egg. add milk and egg mixture gradually to dry mixture. beat until smooth. dip bread slices in batter. turn to coat both sides evenly. fry in greased skillet until golden brown on both sides. serve with syrup if desired.","target":"whisk all ingredients together except syrup and toast. pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. i scramble with a fork). heat up syrup in a microwave. place cooked egg on toast. pour on syrup and sprinkle on some more cinnamon and\/or sweetener if desired eat and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir dry ingredients in a medium sized mixing bowl. in another bowl, blend milk and egg. add milk and egg mixture gradually to dry mixture. beat until smooth. dip bread slices in batter. turn to coat both sides evenly. fry in greased skillet until golden brown on both sides. serve with syrup if desired.","target":"preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. mix well egg, milk, splenda, vanilla, and cinnamon. soak bread in egg mixture until just absorbed. spray pan lightly with non-stick spray. cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees. trim fat from pork chops. place pork chops in skillet over low heat. brown on both sides. pour rice into large baking dish, mix 1\/4 can of soup with the rice. place pork chops on rice mixture. cut onion into 4 slices; place one on each pork chop. sprinkle with small amount of salt and pepper. cut lemon into 4 slices; place one on each onion slice. or sprinkle lemon juice liberally over pork chops. spoon remaining 3\/4 can soup over pork chops. cover dish. bake at 325 degrees for 1 hour.","target":"trim all fat from chops. beat egg white with evaporated skim milk. place chops in milk mixture and let stand for 5 minutes, turning chops once. meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. spray a 9- x 13-inch baking pan with nonstick cooking spray. remove chops from milk mixture. coat thoroughly with crumb mixture. place chops in pan and bake in 375°f oven for 20 minutes. turn chops and bake 15 minutes longer or until no pink remains. yield: 6 servings - serving size: 1 pork chop (approx. 4 ounces)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk vinegar, 4 tbsp oil, shallot, 1\/4 tsp salt and a pinch of pepper in a small bowl. rub pork chops with 1 tbsp oil, salt and pepper. brush peaches with oil, salt and pepper. season radicchio with oil, salt and pepper. heat grill pan to medium high and cook chops three minutes on each side. lower heat to medium low and cook four to six minutes more until done. remove. caramelize peaches three to four minutes on each side. remove. cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm. arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. serve immediately.","target":"stir together all salsa ingredients in medium bowl. cover; refrigerate at least 1 hour. heat gas grill to medium or charcoal grill until coals are ash white. meanwhile, combine salt and pepper in small bowl; sprinkle both sides of pork chops. place chops on grill. cover; grill, turning once, until desired doneness (10 to 15 minutes). serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut tomato into quarters, wash and discard seeds. halve jalapenos and discard seeds from one. pat dry all of the vegetables before chopping. chop onion and tomato. i like it chopped small. mince jalapeno and cilantro. mix together onion, tomato, jalapeno, lime juice, and enough cilantro to your tastes. drain off any extra liquids.","target":"coarsely chop the jalepenos (food processor is best). add the onion; coarsely chop. leave the jalepenos and onions in the bowl. cut each tomato into four pieces and chop. pour into bowl; stir in seasonings. chill at least two hours before serving; overnight is better. before serving, pour off liquid. liquid can be used to season mexican dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the tomatoes in a medium dice. cut the jalapenos in a small dice remove seeds if you want a mild salsa. mince the white onion. chop the cilantro. add all ingredients into a serving bowl. stir to combine. add the juice of 1 lemon and salt to taste. stir once more. refrigerate until chilled. serve with chips. or use on eggs, tacos, steaks, chicken or whatever you like ! enjoy !","target":"coarsely chop the jalepenos (food processor is best). add the onion; coarsely chop. leave the jalepenos and onions in the bowl. cut each tomato into four pieces and chop. pour into bowl; stir in seasonings. chill at least two hours before serving; overnight is better. before serving, pour off liquid. liquid can be used to season mexican dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop the veggies and place in large glass or stainless bowl. add lime juice, garlic, olive oil. mix well and refrigerate at least an hour. mix well prior to serving. this goes great with chips and also makes for an excellent omelette. note: the celery is added for texture and color, not taste.","target":"coarsely chop the jalepenos (food processor is best). add the onion; coarsely chop. leave the jalepenos and onions in the bowl. cut each tomato into four pieces and chop. pour into bowl; stir in seasonings. chill at least two hours before serving; overnight is better. before serving, pour off liquid. liquid can be used to season mexican dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: make sure tomatoes are drained well. combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors. you can eat it right away, though! if you're using fresh tomatoes and peppers, you'll want to add about 1\/4 tsp to 1\/2 tsp of salt to taste. since i use canned, i don't add any salt. my favorite chips are blue corn chips - enjoy!","target":"coarsely chop the jalepenos (food processor is best). add the onion; coarsely chop. leave the jalepenos and onions in the bowl. cut each tomato into four pieces and chop. pour into bowl; stir in seasonings. chill at least two hours before serving; overnight is better. before serving, pour off liquid. liquid can be used to season mexican dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the peppers skin has blistered and browned. remove them from the heat and cool until they can be handled easily. gently remove the skin from peppers. chop all veggies into small pieces (about 1\/3 inch dice) and put them in a small bowl. add the cilantro, lime juice and seasoning. for more heat, add more jalapeno or a dash of cayenne. best if eaten right away.","target":"coarsely chop the jalepenos (food processor is best). add the onion; coarsely chop. leave the jalepenos and onions in the bowl. cut each tomato into four pieces and chop. pour into bowl; stir in seasonings. chill at least two hours before serving; overnight is better. before serving, pour off liquid. liquid can be used to season mexican dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve chicken bullion in heated lime juice. add all ingredients together and toss. the longer it sets, the better the flavors blend. the bullion, lime juice and cilantro measurements are estimated. adjust to your own tastes. optional: depending on how hot you like it, you may add 1\/2 to 1 extremely finely chopped habanero or bonnet pepper. **use caution when working with the peppers or you will regret it later. try to use gloves.","target":"coarsely chop the jalepenos (food processor is best). add the onion; coarsely chop. leave the jalepenos and onions in the bowl. cut each tomato into four pieces and chop. pour into bowl; stir in seasonings. chill at least two hours before serving; overnight is better. before serving, pour off liquid. liquid can be used to season mexican dishes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim fat from pork. combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag. add pork; seal bag, and marinate in refrigerator for 30 minutes. remove pork from bag, reserving marinade. coat grill rack with cooking spray; place on grill over medium coals. place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade. cut into 1\/4 inch thick slices. serve with chutney.","target":"in a large resealable plastic storage bag, combine all ingredients except the tenderloins; mix well, add the tenderloins, seal and marinate in the refrigerator for at least 4 hours, or overnight, turning the bag occaisionally. preheat the broiler, place the pork on a broiler pan or a rimmed baking sheet, discard the marinade, broil for 7-9 minutes per side, or until desired doneness. slice the tenderloins across the grain and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim fat from pork. combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag. add pork; seal bag, and marinate in refrigerator for 30 minutes. remove pork from bag, reserving marinade. coat grill rack with cooking spray; place on grill over medium coals. place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade. cut into 1\/4 inch thick slices. serve with chutney.","target":"in heavy-duty resealable food-storage plastic bag, mix all ingredients except pork. add pork, turning to coat with marinade. seal bag; refrigerate at least 1 hour but no longer than 24 hours to marinate. heat oven to 425°f remove pork from marinade; discard marinade. place pork on rack in shallow roasting pan. roast uncovered 27 to 29 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°f. recipe tip: think zinc. pork is a super source of zinc. this mineral helps to support a healthy immune system. it also helps with taste and smell as well as tissue growth and repair."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix 1 3\/4 cups flour, butter and powdered sugar in medium bowl. pat in 9 x 13-inch pan and bake 15 minutes at 350°. while crust is baking, beat eggs lightly. add sugar, remaining 1\/2 cup flour, vanilla or almond extract and salt. mix well. gently fold in blueberries to batter. pour batter over baked layer and place back in oven for 40-45 minutes at 350°. top should be lightly browned. cool slightly in pan. cut into squares to serve.","target":"heat 2 inches of oil in a large heavy skillet to 375*f. on a deep fat thermometer. meanwhile, combine cream, egg and vanilla in a small bowl. combine the flour, cornmeal and white sugar in a large bowl. stir in cream mixture just until moistened. fold in blueberries. carefully drop the batter by heaping tablespoonfuls into hot oil. fry until golden brown, turning once. drain well on paper towels. sprinkle with powdered sugar. serve immediately. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the lime juice, orange juice, hot sauce, vinegar, peach marmalade, olive oil, cayenne pepper and ginger in a bowl. place the shrimp in a glass dish or reseable plastic bag. pour the mixture over the shrimp and let marinate in the refrigerator for at least 1 hr (but up to over night). coat a non-stick skillet with cooking spray and heat over a med-high setting. remove the shrimp from the marinade, reserving a cup of the marinade. add the shrimp to the skillet and cook until they are slightly pink. add the cornstarch to the marinade and mix well. add the cornstarch mixture to the skillet and finish cooking the shrimp. add salt and pepper to taste.","target":"cut snow peas into 1\/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place shrimp and dressing in a ziplock bag and refrigerate for 20 minutes. mix all sauce ingredients together and refrigerate until ready to use. cook bacon until almost done but not crisp. remove shrimp from marinade but reserve marinade for basting. wrap a piece of bacon around a shrimp and tuck a jalapeno inside the bundle; secure with a toothpick. repeat until all shrimp are used. place shrimp bundles on a cookie sheet, brush with some marinade and broil for 3-4 minute. turn, brush with marinade and broil for 2-3 minutes more. serve with dipping sauce.","target":"cut snow peas into 1\/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients except shrimp in bowl and stir together. stir in shrimp. cover and marinate for 1 hour or 4 hours, refrigerated. thread on to soaked bamboo skewers, making sure to skewer each end of the shrimp. grill on high heat about 3 minutes per side or until shrimp is cooked through. sauce: purée garlic cloves in food processor by dropping them down the feeder tube while the processor is running. add parsley, lemon juice and chili flakes and process until chunky. with machine running, add oil down the feeder tube. the mixture will thicken. season with salt and pepper. makes 1 cup.","target":"cut snow peas into 1\/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shell and devein shrimp, leave tail shells attached. place shrimp in shallow glass container. to make marinade, combine remaining ingredients and pour over shrimp, tossing to coat well. refrigerate, covered for 1 hour, stirring occasionally. drain and reserve marinade. thread shrimp on skewers, place on grill about 6 inches above hot coals. grill 2-3 minutes on each side or until shrimp are pink, turning and brushing frequently with reserved marinade.","target":"cut snow peas into 1\/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook rice according to package directions. meanwhile, in a bowl, toss together snow peas, bean sprouts, basil, oil, 1 tablespoon lime juice, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. in a large saucepan, whisk together coconut milk, curry paste, 1\/4 teaspoon salt and 1\/4 teaspoon pepper; bring to a boil. add in shrimp and let simmer until opaque, about 2 to 4 minutes. remove from heat and stir in lime juice. serve over rice. . add the shrimp and simmer, stirring occasionally, until the shrimp are opaque throughout, 2 to 4 minutes. stir in remaining 2 tablespoons of lime juice. to serve: divide rice among serving dishes, spoon shrimp and curry sauce over rice, then top with snow pea\/sprout mixture; serve with lime wedges.","target":"cut snow peas into 1\/2-inch pieces; peel carrots and cut into thin rounds. combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside. heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes. add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!). stir in the rum and cook for another minute longer. re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute. serve immediately over rice. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°. combine 4-1\/2 cups flour, 2-1\/4 cups sugar, salt and baking powder. add oil, egg and milk to flour mixture. fold in blueberries. crumb topping: mix together 1\/1\/2 cups sugar, 1 cup flour, 3\/4 cup margarine and cinnamon. sprinkle over muffins before baking.","target":"preheat oven to 425°f grease 12 muffin cups. in small bowl, combine pecans, oat flour, and 1\/4 cup splenda. stir in 3 tbsp butter until mixture forms crumbs. set aside. in large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining splenda. in another bowl, whisk together sour cream, eggs, and remaining butter. lightly stir into flour mixture. fold in blueberries. pour batter into muffin cups and sprinkle with pecan mixture. bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°. combine 4-1\/2 cups flour, 2-1\/4 cups sugar, salt and baking powder. add oil, egg and milk to flour mixture. fold in blueberries. crumb topping: mix together 1\/1\/2 cups sugar, 1 cup flour, 3\/4 cup margarine and cinnamon. sprinkle over muffins before baking.","target":"heat oven to 400. line 12 muffin cups with paper baking cups or grease bottoms only. mix brown sugar and cinnamon; set aside. beat milk, applesauce, oil, vanilla, and egg in large bowl with wire whisk. stir in flour, granulated sugar, baking powder, and salt all at once until flour is just moistened. fold in raspberries and blueberries. divide batter evenly among muffin cups. sprinkle brown sugar mixture over tops of muffins. bake 20 to 25 minutes until golden brown. immediately remove from pan to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°. combine 4-1\/2 cups flour, 2-1\/4 cups sugar, salt and baking powder. add oil, egg and milk to flour mixture. fold in blueberries. crumb topping: mix together 1\/1\/2 cups sugar, 1 cup flour, 3\/4 cup margarine and cinnamon. sprinkle over muffins before baking.","target":"place oven rack in top 1\/3 of oven. preheat oven to 375°f line 12 muffin cups with paper liners. lightly spray liners with non-stick cooking spray. sift together flour, baking powder and salt, set aside. beat margarine at medium speed with an electric mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk, beginning and ending with flour mixture. beat at low speed until blended after each addition. fold in berries. spoon batter evenly into paper lined muffin cups. bake 20 to 22 minutes or until golden. remove from pan immediately, and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°. combine 4-1\/2 cups flour, 2-1\/4 cups sugar, salt and baking powder. add oil, egg and milk to flour mixture. fold in blueberries. crumb topping: mix together 1\/1\/2 cups sugar, 1 cup flour, 3\/4 cup margarine and cinnamon. sprinkle over muffins before baking.","target":"preheat oven to 375. oil muffin pan or line with muffin papers. mix dry ingredients together. in mixing bowl mix milk, oil, maple syrup, and eggs. stir in dry ingredients until just mixed. fold in blueberries. fill muffin tins 3\/4 full. bake until golden brown around the edges and firm in the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°. combine 4-1\/2 cups flour, 2-1\/4 cups sugar, salt and baking powder. add oil, egg and milk to flour mixture. fold in blueberries. crumb topping: mix together 1\/1\/2 cups sugar, 1 cup flour, 3\/4 cup margarine and cinnamon. sprinkle over muffins before baking.","target":"heat oven to 375 degrees f. in large bowl, cream together butter and honey until mixture is creamy and smooth. beat in the egg. add the vanilla extract, baking powder and salt. sift and whisk together whole wheat pastry flour and all-purpose white flour. mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand. stir in blueberries. fill greased muffin tins with muffin mixture. bake 25-30 minutes until lightly browned. makes 1 dozen muffins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat waffle iron. allow 2 to 3 slices of bread per serving. trim bread, if necessary, to fit your waffle iron. beat the eggs, milk, butter, vanilla and cinnamon in a shallow bowl or pie plate. dip bread in egg mixture, coating both sides. cook in hot waffle iron until golden brown. watch closely so it doesn't get too brown-- it doesn't have to cook as long as waffles do. serve with desired toppings.","target":"preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. mix well egg, milk, splenda, vanilla, and cinnamon. soak bread in egg mixture until just absorbed. spray pan lightly with non-stick spray. cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt. drain pineapple; reserve juice for glaze. beat pineapple, carrots, zucchini, oil, eggs and vanilla; add to flour mixture, stirring until evenly moistened. spoon into a well-greased 10-inch or 12-inch plain or decorative tube pan. bake in a 350° oven until a wooden skewer inserted in center comes out clean, about 1 hour. cool 15 minutes in pan. loosen edges; invert from pan; let cool. drizzle with glaze. glaze: mix together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smoothly blended.","target":"adjust rack to lower third of oven; preheat oven to 400 degrees. line a baking sheet with parchment paper. sift together flour, baking powder and salt into a large bowl. cut in butter until mixture resembles coarse meal. toss in carrot and zucchini. gradually add milk, stirring until dough forms a cohesive ball. working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3\/4 inch thick. using a floured knife, cut into sixteen 1 1\/2-inch squares. set squares 1 1\/2 inches apart on baking sheet. bake for about 15 to 20 minutes, until the biscuits are pale golden. serve warm or cool. or let cool completely, wrap in aluminum foil and freeze. reheat in a 325 degrees oven for about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 450°f line baking sheet with parchment paper. combine zucchini and 1\/4 tsp of the salt in a small bowl; let stand 20 minutes. discard excess liquid. place zucchini in strainer; press on zucchini to drain any additional liquid. combine zucchini, cheese, green onions and 1 tbsp of the flour in medium bowl. whisk remaining 2 cups flour, baking powder and remaining 1\/4 tsp salt in medium bowl. with pastry blender or two knives, cut in butter until mixture resembles small peas. stir in zucchini mixture. stir in milk just until soft dough forms. drop dough by tablespoonfuls onto baking sheet. bake 10- 13 minutes or until light brown on top and bottom. serve warm.","target":"adjust rack to lower third of oven; preheat oven to 400 degrees. line a baking sheet with parchment paper. sift together flour, baking powder and salt into a large bowl. cut in butter until mixture resembles coarse meal. toss in carrot and zucchini. gradually add milk, stirring until dough forms a cohesive ball. working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3\/4 inch thick. using a floured knife, cut into sixteen 1 1\/2-inch squares. set squares 1 1\/2 inches apart on baking sheet. bake for about 15 to 20 minutes, until the biscuits are pale golden. serve warm or cool. or let cool completely, wrap in aluminum foil and freeze. reheat in a 325 degrees oven for about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, beat eggs, salt, black pepper, cheese, and milk. set aside. cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. drain off excess fat (but leave about 2 tablespoons in the pan). add garlic and bell pepper to the pan and cook over medium-high heat for 2 to 3 minutes, or until garlic shows the first sign of turning golden. add italian parsley. stir for 1 more minute. reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. serve immediately on warmed plates.","target":"cook pasta in a large pot of salted, boiling water. cook shallots, garlic and bacon or pancetta in 1tbs olive oil till soft. reserve a mug full or pasta water and drain pasta. add pasta to shallots, garlic and bacon\/pancetta and combine. turn off heat. stir around for 2minutes, allowing it to cool off slightly. add cream and combine. add egg yolks and combined. add reserved pasta water as needed to loosen sauce. add salt and cheese and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix three ingredients in freezer-proof large mixing bowl. cover with plastic wrap and partially freeze. (about 45 minutes to an hour). remove from freezer and beat with electric mixer until smooth; about 1 minute. (there will be chunks of strawberries). pour into individual dishes or paper cups if desired. return to freezer until firm and ready to serve! will be \"soft serve\" consistency in about 3 hours. if you prefer it firmer and more like ice cream, freeze for at least 10-12 hours. garnished with fresh strawberries if desired.","target":"in one bowl cream together cream cheese, sugar and vanilla. fold in 1 1\/2 cups whipped topping and set aside. in another bowl beat whipping cream and instant pudding until stiff peaks form. place cream cheese mixture in the bottom of the pie crust. place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse. top with the remaining 1 1\/2 cups whipped topping. let chill for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl dissolve expresso powder into boiling water. set aside and let cool. in each of 4 parfait glasses, you will layer the ingredients in this order: 1 tbl. biscotti crumbs, 1\/3 cup frozen yogurt, pour 1 tbl. of expresso over yogurt and top with 1\/2 teaspoons of chocolate. repeat layers and top with remaining biscotti crumbs and chocolate. serve immediately or freeze for 1 hour.","target":"blend mascarpone, ricotta cheese, pudding mix, and splenda until smooth. i use my food processor. place in a large bowl. gently fold in the whipped topping. in a small shallow bowl combine the coffee flavored liqueur and espresso. quickly dip 1\/2 of the lady fingers into the espresso mixture until moistened, not wet. line them up along the bottom of a trifle bowl. gently spoon in 1\/2 of the cheese mixture over the lady fingers. dip the remaining lady fingers into the espresso mixture. line them up on top of the cheese mixture. gently spoon the remaining cheese mixture on top of the lady fingers. lightly dust the top with cocoa powder. cover and refrigerate for at least 8 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place cooked macaroni in a 3 1\/2 quart or larger crock pot that has been coated with nonstick cooking spray. reserve 1 cup of the cheese. add the remaining cheese and the other ingredients to the macaroni. mix well. sprinkle with the remaining cheese. cover and cook on low heat 5-6 hours, or until mixture is firm and golden around the edges. do not remove cover or stir until the mixture is done.","target":"cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place cooked macaroni in a 3 1\/2 quart or larger crock pot that has been coated with nonstick cooking spray. reserve 1 cup of the cheese. add the remaining cheese and the other ingredients to the macaroni. mix well. sprinkle with the remaining cheese. cover and cook on low heat 5-6 hours, or until mixture is firm and golden around the edges. do not remove cover or stir until the mixture is done.","target":"boil water with 1 tsp salt in 3-qt saucepan. add macaroni and cook until tender but firm. drain. grease 2-qt baking dish and preheat oven to 350°f. in 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs. set aside. in 2-qt saucepan over medium heat, melt remaining butter. add onion and cook until tender, about 5 minute. blend in flour, mustard, pepper and 1 tsp salt. stir in milk; cook until thickened - stirring continuously. remove from heat, stir in cheese. pour macaroni into baking dish and pour cheese over macaroni. sprinkle crumb mixture over top. bake for 20 minutes uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place cooked macaroni in a 3 1\/2 quart or larger crock pot that has been coated with nonstick cooking spray. reserve 1 cup of the cheese. add the remaining cheese and the other ingredients to the macaroni. mix well. sprinkle with the remaining cheese. cover and cook on low heat 5-6 hours, or until mixture is firm and golden around the edges. do not remove cover or stir until the mixture is done.","target":"medium sauce pan. melt butter. add flour, salt, pepper,. whisk till paste forms. add milk raise heat add cheese. whisk constantly add oregano and nutmeg. boil \/ drain elbow shells per instructions. preheat oven 350. grease 9 x 12 high sided baking pan. pour in cheese sauce then elbow on top. gently blend. top with peperica. bake mid rack 30-40 minutes rotating once. sets up in 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in olive oil sauté onion, red pepper and garlic till soft. add italian dressing mix; stir. add cans of tomato sauce and stewed tomatoes. stir in basil and pepper and garlic powder. let simmer--the longer the better stirring often. towards the end, add the meatballs and simmer till they are done. stir in mushrooms.","target":"brown burger with minced onion. you can add as much onion as you like, i add a lot. brown sausage in separate pan. boil noodles as directed on box. heat up sauce in a decent size pan because you will be adding sausage and hamburger into it. add sauce packet but don't add water. it's got a wonderful flavor. add garlic and italian seasoning. drain grease from burger and add to sauce. if you'd like, drain sausage and add. i like the flavor of the sausage with the sauce so i add a little. simmer until done. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat beef strips with mixture of 1 tablespoon flour and 1\/2 teaspoon salt. saute coated beef strips in frying pan with 2 tablspoons butter. add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes. remove meat and vegetables from frying pan. add 2 tablespoons butter to the pan drippings, blend in 3 tablespoons flour. add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly. add meat and vegetables to the frying pan; mix well. stir in sour cream and dry white wine; cook slowly until heated through (do not boil). serve over cooked, buttered egg noodles.","target":"coat a nonstick skillet with nonstick cooking spray, add the steak and onion and brown over medium high heat for 5-7 minutes, or until no pink remains in the steak and the onions are tender, stirring occasionally. add the mushrooms and cook for 3 minutes or until tender, reduce the heat to medium low and stir in the soup, wine, and the pepper; simmer for 25 minutes, or until the steak is tender. prepare the noodles according to the package directions, omitting the salt; drain, then set aside and cover to keep warm. add the sour cream and parsley to the steak mixture, and cook for 1 minute, or until heated through; do not boil, serve over the warm noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat beef strips with mixture of 1 tablespoon flour and 1\/2 teaspoon salt. saute coated beef strips in frying pan with 2 tablspoons butter. add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes. remove meat and vegetables from frying pan. add 2 tablespoons butter to the pan drippings, blend in 3 tablespoons flour. add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly. add meat and vegetables to the frying pan; mix well. stir in sour cream and dry white wine; cook slowly until heated through (do not boil). serve over cooked, buttered egg noodles.","target":"combine 1\/2 cup flour and 1\/4 teaspoon of pepper in a large resealable bag. add beef, a few pieces at a time, and shake to coat. in a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. remove and keep warm. in the same skillet, saute mushrooms and onions in drippings until tender. add garlic, cook 1 minute longer. whisk remaining flour and broth until smooth, stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add the beef, salt, and remaining pepper, heat through. add sour cream, heat through. (do not boil) serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. whisk together eggs and milk; stir in sugar until well mixed. fold in potatoes. add seasonings. butter a 13 x 9 inch baking dish; pour in potato mixture. bake in preheated oven for an hour or until potatoes are golden and puffy.","target":"boil sweet potatoes until soft. mash potatoes in a large-mixing bowl. combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. mix well. spray 9-inch pie pan with non-fat cooking spray. pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. whisk together eggs and milk; stir in sugar until well mixed. fold in potatoes. add seasonings. butter a 13 x 9 inch baking dish; pour in potato mixture. bake in preheated oven for an hour or until potatoes are golden and puffy.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot, saute oil, onion, garlic, and ground chuck until the ground chuck is brown (drain off oil if you desire at this point). in a small bowl, dissolve chili powder in boiling water. add chili powder\/water mixture to the meat mixture; mix well. add tomatoes, salt, oregano, and basil to the meat mixture; mix well. simmer covered over low heat for 1 hour. stir in red wine and kidney beans. simmer uncovered over low heat for another 20 minutes.","target":"brown hamburger and onion. drain grease. in large soup pot, put browned ground beef and all the other ingredients. add enough chili powder to make it hot to your taste. cook until celery is tender, about 30- 40 minutes. serve with cornbread or oyster crackers. i like to also use jalapeno or other types of peppers depending on what i may have on hand. some people like to add diced carrots to their chili too."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in large pot on medium-high. chop onion. add onion and garlic to pot. cook'till transparent. add paprika, basil, salt, and pepper to taste. add chicken, cook till coated. turn chicken, cover, and reduce heat to medium or low. cook chicken for about an hour. cook pasta according to package directions. when pasta finishes cooking, remove chicken from pot, and keep warm. add pasta to the chicken\"sauce\" in pot. stir'till thoroughly mixed. enjoy!","target":"preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into chunks and cook in butter until done. add onions and more butter if necessary. saute until onions are tender. add chili powder. in a seperate bowl, mix the sour cream and soup. add half of mixture to the chicken and onions. spoon some of the sour cream mixture into a 9 x 13 pan, coating the bottom (i use a glass dish and it works just as well as a metal pan). spoon chicken mixture into tortillas and roll. place tortillas in the baking pan, seam side down. spread the rest of the cream mixture over the tortillas and sprinkle with cheese on top. bake at 350 for 25 minutes. serve hot. if there's any left over sour cream or sour cream mixture, serve it as well!","target":"preheat oven to 350 º. lighty oil spray a 9 x 13 baking dish. in a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1\/2 cups of the cheese. divide the chicken mixture among the 8 tortillas. roll tortillas and place seam-side down into baking dish. mix soup and milk until blended. spread soup mixture over roll-ups and top with the remaining cheese. bake 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into chunks and cook in butter until done. add onions and more butter if necessary. saute until onions are tender. add chili powder. in a seperate bowl, mix the sour cream and soup. add half of mixture to the chicken and onions. spoon some of the sour cream mixture into a 9 x 13 pan, coating the bottom (i use a glass dish and it works just as well as a metal pan). spoon chicken mixture into tortillas and roll. place tortillas in the baking pan, seam side down. spread the rest of the cream mixture over the tortillas and sprinkle with cheese on top. bake at 350 for 25 minutes. serve hot. if there's any left over sour cream or sour cream mixture, serve it as well!","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450. cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. roast the squash for 40-45 minutes or until it is very tender. allow squash to cool. while the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft. add the broth, cover and simmer for 10 minutes. scoop the cooled squash from the skin. place half the squash and half the broth in a blender, puree until smooth. repeat with the other half of the squash and broth. if needed, add water to achieve the desired consistency. return the soup to the sauce pan and reheat. salt and pepper to taste. if desired, garnish each serving with a spoonful of sour cream.","target":"in a large stock pot, cover squash with chicken broth, and cook until tender (about 20 minutes). in saute pan, melt butter, add olive oil, onion and garlic, cooking until soft. add onion mixture to squash. drain and rinse beans, and add to squash. puree squash\/bean\/onion mixture in blender, taking care (hot) or puree in the pot with a hand blender. add spices, and milk, heating through. serve with warm whole grain artisan bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove the tops of peppers and remove seeds and core. arrange in crock pot so standing upright. in mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup. spoon mixture into peppers, pressing down to fill completely. may overload a bit at the tops. combine the other can of soup with worcestershire and mustard. spoon mixture over the peppers. add pepper to taste. cover and cook on low for 8-9 hours.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in saucepan over medium heat. add mushrooms, onion and garlic. cook about 5 minutes until mushrooms are tender. stir in potatoes, carrot and water. bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender add corn, milk,and pepper. increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.","target":"combine mushrooms, onions, carrots, celery. sherry, thyme salt and pepper in a 3 quart saucepan. place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated. add 2 1\/2 cups milk and all of the evaporated milk. cook stirring until the mixture comes to a simmer. in jar with lid combine the remaining 1\/2 cup milk with the flour shake until smooth. stir into soup continue cooking and stirring until soup thickens and is bubbling. divide into serving bowls top with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in saucepan over medium heat. add mushrooms, onion and garlic. cook about 5 minutes until mushrooms are tender. stir in potatoes, carrot and water. bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender add corn, milk,and pepper. increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.","target":"heat oysters in their own liquor below the bloiling point until edges curl. drain, saving the liquor. melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point. add cream, shallots, parsley, salt and pepper. heat mushrooms in the remaining butter until hot, but do not brown. add mushrooms, oysters, and oyster liquor to cream sauce. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl or crock, combine all the vegetables, including the garlic. sprinkle them with the salt; stir and let the vegetables stand three hours. drain well. combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling. stir in the vegetables and heat again to boiling. pack the vegetables into clean, hot pint jars to within 1\/2-inch of each jar's top. pour in the hot liquid to within 1\/2-inch of each top. wipe off the tops and threads of the jars with a damp cloth. put on prepared lids and seal as the manufacturer directs. process in a boiling water bath for 15 minutes.","target":"in a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns. bring to a gentle bubble and cook uncovered for 10 minutes. meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine. pour the hot liquid over the vegetables. scatter on the dill leaves and stir to mix. cover the bowl tightly and allow to stand at room temperature for 4 hours. refrigerate until thoroughly chilled and drain off the liquid to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place water in stock pot and add vegetables, garlic and sachet. heat on high to simmering but do not allow to boil. reduce heat to low. skim whatever scum rises to surface. simmer, covered, for 3 hours, but do not stir. check occasionally to make sure stock isn't boiling and to skim surface if necessary. season with salt. cool; remove vegetables and strain stock.","target":"chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley. heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. add 1 1\/2 gallons of cold water. also add the marjoram, thyme and bay leaves. bring to a boil, reduce heat and simmer, partly covered, for 1 hour. strain stock through cheesecloth-lined strainer, cool, and chill or freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place water in stock pot and add vegetables, garlic and sachet. heat on high to simmering but do not allow to boil. reduce heat to low. skim whatever scum rises to surface. simmer, covered, for 3 hours, but do not stir. check occasionally to make sure stock isn't boiling and to skim surface if necessary. season with salt. cool; remove vegetables and strain stock.","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place water in stock pot and add vegetables, garlic and sachet. heat on high to simmering but do not allow to boil. reduce heat to low. skim whatever scum rises to surface. simmer, covered, for 3 hours, but do not stir. check occasionally to make sure stock isn't boiling and to skim surface if necessary. season with salt. cool; remove vegetables and strain stock.","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place water in stock pot and add vegetables, garlic and sachet. heat on high to simmering but do not allow to boil. reduce heat to low. skim whatever scum rises to surface. simmer, covered, for 3 hours, but do not stir. check occasionally to make sure stock isn't boiling and to skim surface if necessary. season with salt. cool; remove vegetables and strain stock.","target":"put oven rack in middle position and preheat oven to 425°f. toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. transfer vegetables with a slotted spoon to a 4-quart saucepan. straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. transfer to saucepan and add bay leaf, tomatoes, water, and salt. bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the potatoes, preheat the oven to 220c\/425f\/gas 7. cut the potatoes into 2-3cm\/1in squared cubes. bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. drain well. heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. season well. roast in the oven for 40-50 minutes until crisp and golden and cooked through. once roasted, add the spices to the oil. toss potatoes in the tempered spices and serve.","target":"cut each potato in quarters lengthwise. cut each quarter crosswise into 3 pieces. toss potatoes with olive oil in large bowl. combine remaining 8 ingredients in a small cup. sprinkle over potatoes. toss to coat. spread potatoes on large veggie sprayed baking sheet with sides. bake uncovered in the centre of a 425 degree fahrenheit degree oven. cook for about 45 minutes, stirring twice, until browned and tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 375°. in medium bowl, beat butters and brown sugar together until well blended. add egg and vanilla continuing to beat well. stir together flour, cocoa, baking soda and salt. add dry ingredients alternately with milk to butter mixture. stir in small chocolate chips (or chopped chocolate). drop by teaspoonfuls onto ungreased cookie sheet. flatten tops of cookies using the bottom of a glass or the palm of your hand. (note these cookies do not spread.) bake 7 to 9 minutes or just until set. remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":".heat oven to 350°f in medium bowl, beat margarin, egg and vanilla until light and well combined. stir together splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. stir in small chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 7 to 9 minutes or just until set (do not over bake). remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine shortening, sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg. combine flour, salt and baking soda in small bowl. mix into creamed mixture at low speed until just blended. fold in chocolate chips and nuts. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (i prefer air-bake cookie sheets). bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies. cool 2 minutes on cookie sheet. remove to wire rack. serve warm or cool completely before storing.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray bottom of crock pot with pam. pour 1\/2 can of enchilada sauce on bottom. place a layer of tortillas on bottom. in a small mixing bowl, mix chicken and soup. spread half chicken mix on top of tortillas. sprinkle with 1\/2 cup cheese. repeat layers. top with remaining tortillas, enchilada sauce and cheese. cover and cook on low for 3 to 4 hours.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put rice, water, and olive oil into a medium-sized pot (uncovered) and bring to a boil. once rice is boiling, bring down the temperature to medium-low heat and keep the rice at a low boil. once water is at a low boil, cover and cook for about 20 minutes until water is almost completely absorbed. add in 8 oz of canned of kidney beans, bay leaf, barbeque sauce, ketchup, onion, creole seasoning, and salt (to taste). stir and let cook until rice is tender, then serve. *** tastes great with a pot roast or another type of roast that would produce a brown gravy to pour over the rice.","target":"saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally. add cumin, coriander, chili powder and rice. cook on medium, stirring occasionally until golden. stir in carrot, water, bouillon powder and bay leaf. cover; simmer on medium low for 20 minutes. stir in beans, tomato and corn. cover; heat for 15 to 20 minutes until liquid is absorbed. remove and discard bay leaf. stir in cilantro and 1 tablespoon parsley. garnish with remaining parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring water to boiling. add red beans and cook covered for 1 1\/2 hours. drain beans, reserving liquid, and set aside. add enough water to bean liquid to equal 2 1\/2 cups of liquid. set aside. in a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary. heat oil and seasoning paste in a dutch oven over medium heat. put rice in dutch oven and stir until well coated with oil. add reserved liquid and bring to a boil, stirring. add beans and again bring to a boil. reduce heat, cover, and cook undisturbed for 20 minutes. remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.","target":"saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally. add cumin, coriander, chili powder and rice. cook on medium, stirring occasionally until golden. stir in carrot, water, bouillon powder and bay leaf. cover; simmer on medium low for 20 minutes. stir in beans, tomato and corn. cover; heat for 15 to 20 minutes until liquid is absorbed. remove and discard bay leaf. stir in cilantro and 1 tablespoon parsley. garnish with remaining parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in saucepan heat oil over medium high heat. cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened. add vegetable stock, cabbage and rice. bring to a boil. reduce heat, cover and simmer 15 minutes. add kidney beans, green beans and red pepper. cook covered for 5 minutes or until vegetables and rice are tender.","target":"saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally. add cumin, coriander, chili powder and rice. cook on medium, stirring occasionally until golden. stir in carrot, water, bouillon powder and bay leaf. cover; simmer on medium low for 20 minutes. stir in beans, tomato and corn. cover; heat for 15 to 20 minutes until liquid is absorbed. remove and discard bay leaf. stir in cilantro and 1 tablespoon parsley. garnish with remaining parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a large pan over medium heat. add the scallions and garlic and cook for 5 minutes or until softened. add the poblanos and cook for another 5 minutes. add the rice and cumin and cook, stirring to coat the grains in the oil, for 2 minutes. stir in the stock and half the chopped cilantro and bring to a boil. reduce the heat, cover and let simmer for 15 minutes or until nearly all the liquid has been absorbed and the rice is just tender. remove from heat and fluff up with a fork. stir in the remaining cilantro and season to taste with salt and pepper. let stand, covered for 5 minutes before serving.","target":"saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally. add cumin, coriander, chili powder and rice. cook on medium, stirring occasionally until golden. stir in carrot, water, bouillon powder and bay leaf. cover; simmer on medium low for 20 minutes. stir in beans, tomato and corn. cover; heat for 15 to 20 minutes until liquid is absorbed. remove and discard bay leaf. stir in cilantro and 1 tablespoon parsley. garnish with remaining parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dice onion, and garlic. dice 1\/2 pepper into tiny pieces, wear gloves. heat oil in a large frying pan or wok. add chopped onion,garlic and habanero to the oil, fry until onions are opaque and soft. add garlic powder and onion powder to the oil and mix. add cooked rice cup by cup. fry rice and onion mixture until rice is hot, salt to taste,serve.","target":"saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally. add cumin, coriander, chili powder and rice. cook on medium, stirring occasionally until golden. stir in carrot, water, bouillon powder and bay leaf. cover; simmer on medium low for 20 minutes. stir in beans, tomato and corn. cover; heat for 15 to 20 minutes until liquid is absorbed. remove and discard bay leaf. stir in cilantro and 1 tablespoon parsley. garnish with remaining parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix dry ingredients. cut in shortning and cheese until crumbly. add milk; mix well. roll dough out to 1\/8 inch thick; sprinkle with paprika. cut in strips about 3 inches long and 1 inch wide. place on greased baking sheet. bake at 400* for 10 minutes, or until light brown.","target":"preheat oven to 350 degrees. mix all ingredients together using hands. when mixed, place in cookie press using the star pattern. make long strips on cookie sheets. bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets. cool on wire racks. when cool, break into desired lengths. store in air tight container. will keep for weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the peppers in half, remove the seeds but leave the stalks on[decorative] lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled. cut the tomatoes in quarters and put 2 in each pepper half. cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes. peel the garlic, slice or chop very finely,and divide over the peppers. drizzle 1\/2 tablespoon of olive oil over each pepper. season with the black pepper. place the tray in a 350f preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then. transfer your peppers to a serving dish, don\"t leave the juices in the roasting-dish but pour them over the peppers. serve with basil leaves scattered over them.","target":"heat 2 tablespoons of oil in large pot over medium-high heat. add the onion, carrots, garlic and thyme and saute till onions are translucent, about 5 minutes. add the broth, red peppers, potatoes, wine and sugar. bring to a simmer over high heat. decrease heat to medium-low. partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes. cool soup slightly. puree soup in a blender or food proccessor taking care with \"hot\" liquids. season to taste. heat remaining oil in large skillet over medium heat. add bread cubes and saute until crisp and golden, about 8 minutes. ladle soup into bowls, place a dollop of cheese in the center of each, top with croutons and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400ºf. sift dry ingredients together. beat egg slightly. combine egg, milk, pumpkin, and oil. add wet ingredients to dry mixture all at once and stir until they are combined. batter should be lumpy. fold in raisins. fill greased muffin cups two-thirds full. note: thanks to a recent review by kasha, please note that this recipe does not work well with paper cups as it may stick to them. bake 20 to 25 minutes at 400º degrees.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400ºf. sift dry ingredients together. beat egg slightly. combine egg, milk, pumpkin, and oil. add wet ingredients to dry mixture all at once and stir until they are combined. batter should be lumpy. fold in raisins. fill greased muffin cups two-thirds full. note: thanks to a recent review by kasha, please note that this recipe does not work well with paper cups as it may stick to them. bake 20 to 25 minutes at 400º degrees.","target":"preheat oven to 400 degrees. spray a 12-cup muffin tin with non-stick cooking spray and set aside. mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl. combine the applesauce, pumpkin, sugar, splenda, oil, egg substitute and water in a medium bowl; mix thoroughly. add the applesauce mixture to flour mixture, mixing until completely incorporated. pour the batter into muffin tin, filling about 2\/3 full. sprinkle tops of batter with walnuts. bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean. please note: when you bake with splenda, the cooking time is greatly reduced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400ºf. sift dry ingredients together. beat egg slightly. combine egg, milk, pumpkin, and oil. add wet ingredients to dry mixture all at once and stir until they are combined. batter should be lumpy. fold in raisins. fill greased muffin cups two-thirds full. note: thanks to a recent review by kasha, please note that this recipe does not work well with paper cups as it may stick to them. bake 20 to 25 minutes at 400º degrees.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400ºf. sift dry ingredients together. beat egg slightly. combine egg, milk, pumpkin, and oil. add wet ingredients to dry mixture all at once and stir until they are combined. batter should be lumpy. fold in raisins. fill greased muffin cups two-thirds full. note: thanks to a recent review by kasha, please note that this recipe does not work well with paper cups as it may stick to them. bake 20 to 25 minutes at 400º degrees.","target":"preheat noven to 375 degree. spray standard muffin pan with nonstick baking spray. in a medium bowl, stir together the first 7 ingredients. set aside. in a large bowl, combine flour, baking powder, baking soda, spices, and salt. stir; make a well in the center of the dry ingredients and add the pumpkin mixture. stir just until blended. spoon batter into prepared muffin cups. bake for 20 minutes or until the center springs back when lightly touched. cool in pan for 5 minutes before removing to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a shallow dish combine cracker crumbs and taco seasoning; set aside. flatten chicken between two sheets of waxed paper to 1\/4-inch thickness. place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. tuck ends of chicken in and roll up; secure with a toothpick. coat chicken with crumb mixture. place in a greased 13x 9 inch baking dish. bake uncovered at 350 degrees for 30-40 minutes or until chicken juices run clear. remove toothpicks.","target":"gently combine turkey, onion, olives, ketchup, chili powder, seasoning, and salt. shape into 12 patties. fold cheese into quarters; place one slice of cheese on six of the patties. top with remaining patties and seal edges. grill over medium-high heat 4-5 minutes on each side or until done. serve with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, cream butter until light and fluffy. gradually beat in sugar. beat in eggs one at a time. add mashed bananas, vanilla and sour cream. sift together flour, baking powder, baking soda and salt. fold into the creamed mixture, stirring just to blend. in a small bowl, combine topping ingredients. sprinkle half the mixture over bottom of a well greased 9x13\" baking dish. spoon in the batter. sprinkle with remaining topping. bake at 350 degrees for 20-25 minutes.","target":"preheat oven to 350. spray glass loaf pan with cooking spray. seperate egg yolks from egg whites. put egg whites to the side. combine flour, baking soda, splenda, flax seed, cinnamon, nutmeg and walnuts into a bowl. in a separate bowl, blend bananas together until mush. mix in butter, milk, sugar and egg yolks until creamy. combine dry ingredients slowly until well mixed. take egg whites and beat until stiff peaks form. fold into banana mixture. do not beat into mixture. fold in with large spoon. pour mixture into loaf pan. bake for 45 minutes or until toothpick inserted in comes out clean. cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, cream butter until light and fluffy. gradually beat in sugar. beat in eggs one at a time. add mashed bananas, vanilla and sour cream. sift together flour, baking powder, baking soda and salt. fold into the creamed mixture, stirring just to blend. in a small bowl, combine topping ingredients. sprinkle half the mixture over bottom of a well greased 9x13\" baking dish. spoon in the batter. sprinkle with remaining topping. bake at 350 degrees for 20-25 minutes.","target":"preheat oven to 350 degrees f. combine bananas, sugar, butter, vanilla extract and eggs in a large bowl and beat with a mixer until well blended. in another bowl, combine flour, salt, baking soda and stir. add flour mixture to banana mixture slowly and beat well. spoon batter into a 9 inch × 5 inch non-stick loaf pan and bake for 45 minutes, or until a wooden toothpick or clean knife inserted in the center comes out clean. cool for 15 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, cream butter until light and fluffy. gradually beat in sugar. beat in eggs one at a time. add mashed bananas, vanilla and sour cream. sift together flour, baking powder, baking soda and salt. fold into the creamed mixture, stirring just to blend. in a small bowl, combine topping ingredients. sprinkle half the mixture over bottom of a well greased 9x13\" baking dish. spoon in the batter. sprinkle with remaining topping. bake at 350 degrees for 20-25 minutes.","target":"preheat oven to 350 and deg;f. mix bananas, xylitol and molasses in mixer using paddle attachment until bananas are completely mashed. add flour and baking soda; mix until combined. scrape down sides as needed. add oil, cream and vanilla extract in a steady stream until fully emulsified. add eggs and scrape bowl down. divide mixture into 2 loaf pans. bake for 30 minutes at 350f, reduce temperature to 330f for 50 minutes. remove from pan and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: skewer the prawns on 4 metal skewers (or presoaked wooden). brush prawns with the oil. mix dry ingredients and sprinkle over the prawns. bbq over medium high heat for about 4 minutes turning half way through the cooking do not over cook or they will be tough and dry. the prawns are cooked when they have turned pink and have an opaque appearance.","target":"shell raw prawns. heat olive oil and butter in a non stick frypan, add crushed garlic clove and the chilli bean sauce, while still cool to allow everything to be mixed without cooking. heat oil and add the prawns; stir constantly for 3-4 minutes serve with simple salads. this recipe does not work with pre cooked prawns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef and drain fat. stir in seasoning mix, water and olives. simmer 5 minutes. unroll cans of crescent dough and press contents of each into 2 10 inch pie plates to form crusts. add 1\/2 cup tortilla chips to each pie, then divide meat mixture and add to each. spread meat with sour cream. cover pies with grated cheese and additional tortilla chips. bake at 375* about 20-25 minutes or till browned and bubbly. remove and serve w\/ lettuce and tomato as garnish.","target":"brown meat in a skillet and then add taco seasoning. brush the tortillas with cooking oil and bake on 350 for five minutes. mix salsa and thousand island dressing and blend in a blender. spread sauce over tortillas. pile high with chosen meat and veggies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine cheese, breadcrumbs and parsley. in buttered springform pan, layer potatoes. sprinkle each layer of potatoes with cheese mixture. add garlic to each layer and dot each layer with butter. bake at 375 degrees for 40 minutes or til brown. run knife around edge and remove sides of pan to serve.","target":"preheat oven to 180°c grease an 8-inch spring form pan. line base and sides of pan with wax paper. peel potatoes and thinly slice with mandoline. in microwave melt butter add oil, garlic, and pepper. arrange some of the potato slices in bottom of pan, overlapping edges. brush with butter mixture. combine bread crumbs, cheese and parsley sprinkle some over potato slices. continue layering potatoes, brushing with butter mixture and sprinkling with cheese mixture, ending with cheese. using your hand, press the top layer down. bake, uncovered, 1 hour or until golden brown. cool slightly, cut into wedges. serve warm or cold served with salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: with a mixer, beat butter, peanut butter and sugars until creamy. add egg and chopped peanuts and beat on medium speed. on low speed, add flours and baking powder and mix until combined. use a heaping tablespoon and drop on cookie sheet. bake at 350 for 15 to 20 minutes. do not over bake.","target":"in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1\/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. heat boca crumbles in microwave for one minute (skip this step if using ground beef) heat the oil in a skillet. saute onion in oil until translucent. add boca crumbles or ground beef, tomatoes and beans to the skillet. add chili powder and cayenne. cook until heated through. pour chili into a 2. 5 liter casserole dish. spread cornbread batter over chili. bake 20 minutes or until cornbread is lightly browned and a toothpick inserted into the cornbread comes out clean.","target":"pre-heat oven to 375 degrees. drain the diced tomatoes and reserve the juice. combine tomato juice and 1\/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup. combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well. add stuffing crumbs, mixing just until crumbs are moistened. spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray. cook onion and pepper in oil in skillet until tender; remove from heat. stir in tomatoes, chicken, corn, remaining picante sauce and cumin. spoon over cornbread mixture. bake at 375 degrees for 15 minutes. cover with cheese; continue baking 5 minutes. top individual servings with sour cream and olives, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: microwave the package of frozen creamed spinach just enough so that it's thawed, yet uncooked. add creamed spinach to a good-sized bowl that's oven-safe. chop artichoke hearts and add to bowl. add shredded cheese to the bowl, and mix thoroughly. chop green onions and add to bowl. add the mayonnaise (or sour cream) to the bowl, and mix again. crush garlic, and add to the bowl, mixing after every clove. add most of the grated cheese (leave a bit left over), and mix thoroughly. add salt and pepper to taste, and mix. sprinkle remaining grated cheese over the top of the mixture. place bowl in pre-heated oven at 350° for 30 minutes. serve with crackers or tortilla chips. enjoy!","target":"preheat oven to 350°. combine 1 1\/2 cups mozzarella, sour cream, 2 tablespoons parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. spoon mixture into a 1 1\/2-quart baking dish. sprinkle with remaining 1\/2 cup mozzarella and remaining 2 tablespoons parmesan. bake at 350° for 30 minutes or until bubbly and golden brown. serve with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450°f. remove stems from mushrooms and set aside for another use. in medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. fill each mushroom cap with 1 rounded tablespoon of egg mixture. place filled caps on lightly greased baking sheet. bake until heated through, about 8 to 10 minutes. sprinkle with paprika.","target":"preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450°f. remove stems from mushrooms and set aside for another use. in medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. fill each mushroom cap with 1 rounded tablespoon of egg mixture. place filled caps on lightly greased baking sheet. bake until heated through, about 8 to 10 minutes. sprinkle with paprika.","target":"heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped\/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the olive oil in a heavy based pan and cook the onion until soft. add the stock, butternut squash and curry powder to taste- as spicy as you like! bring to the boil and then cover and simmer until the squash is tender. once the squash is cooked, stir in the coconut milk. pour into a food process\/liquidiser and blend until smooth. return to the pan and warm through. season to taste and serve.","target":"in a medium saucepan, combine broth, squash, coconut milk, onion, and ginger. bring to a boil; reduce heat and simmer until squash is tender, about 10 minutes. add snow peas, soy sauce, and pepper. cook until snow peas are tender-crisp, about 1 1\/2 minutes. ladle soup into bowls and sprinkle with cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: reserve one green onion top for garnish; chop remaining green onions. combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly. place approximately 1 1\/2 tablespoonsful of ground beef mixture in center of each wonton square. lightly dampen edges of square with water. bring together corners; pinch to seal. set aside. bring broth to boil in large saucepan; reduce heat to medium. add 1\/2 of wontons; simmer 4 minutes. remove cooked wontons with slotted spoon; keep warm. repeat with remaining wontons. cut reserved green onion top into thin diagonal slices. add to hot broth with spinach and carrot. place wonton in soup bowls. top with broth mixture.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the squash and onion into a large saucepan along with the spices and pour over the stock. bring this mixture to the boil, cover, then reduce the heat and allow to simmer for about 20mins until the squash is tender. once it's ready, pour into a liquidiser or a food processor and blend it until it's smooth. return to the saucepan and reheat it gently. season to taste and serve, garnished with the parsley.","target":"in a medium saucepan, combine broth, squash, coconut milk, onion, and ginger. bring to a boil; reduce heat and simmer until squash is tender, about 10 minutes. add snow peas, soy sauce, and pepper. cook until snow peas are tender-crisp, about 1 1\/2 minutes. ladle soup into bowls and sprinkle with cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a dutch oven, saute zucchini, yellow squash, onion, peppers, and garlic in oil until tender. stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. bring to a boil over medium heat; reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally.","target":"heat oil in large saucepan over medium-high heat. add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes. add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper. bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes. remove from the heat and add the chocolate, stirring until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a dutch oven, saute zucchini, yellow squash, onion, peppers, and garlic in oil until tender. stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. bring to a boil over medium heat; reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally.","target":"heat olive oil in large stock pot. saute jalapeno, onion and bell peppers over medium heat until onions are translucent, about 5 to 8 minutes. add remaining indredients, and season to taste with salt. bring to boil, cover and simmer over low heat for 20 minutes. serve hot. note: make ahead of time for best flavor. for spicy chili, increase ground red pepper flaces to 1 teaspoon and increase chili powder to 7 teaspoons."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a dutch oven, saute zucchini, yellow squash, onion, peppers, and garlic in oil until tender. stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. bring to a boil over medium heat; reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally.","target":"in medium pan mix: 1 can hunts tomato sauce 15 oz. 1\/4 cup fearn soya granules. 1 can bushes chili beans in hot sauce. 1 can bushes dark red kidney beans (rinse and drain). 1 can green giant mexicorn (rinse and drain). 1 pack mccormick's hot chili seasoning mix. heat for 30 minutes. serve over hot dogs (soy dogs or regular hotdogs), baked potatoes, with ritz crackers or anywhere you like chili :). sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. combine rice, water, and salt in 2 to 3-quart saucepan. bring to a boil; stir once or twice. place orange peel on top of rice. reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. remove and discard orange peel. strain milk and stir into cooked rice. add sugar and simmer 20 minutes or until thickened, stirring often. add raisins; simmer 10 minutes. serve hot. to reheat, add a little milk to restore creamy texture.","target":"slowly bring milk, rice, 3\/4 of your cinnamon stick and a split vanilla bean (if you have it) to a boil and simmer for about 45 or 50 minutes. this will burn easily so use a heavy pot. while you are waiting grind the remaining 1\/4 of cinnamon stick, allspice, cloves and the seeds from the cardimum pods. this is your spice mixture. when rice becomes very soft, remove the cinimon stick and vanilla bean (if you had one), combine together cream, egg yolks,vanilla (if you did not have a whole bean) spice mixture and sugar. temper it with the hot milk and rice. then add to rice mixture. cook until it thickens. pour it into your favorite seving dish, chill and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. combine rice, water, and salt in 2 to 3-quart saucepan. bring to a boil; stir once or twice. place orange peel on top of rice. reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. remove and discard orange peel. strain milk and stir into cooked rice. add sugar and simmer 20 minutes or until thickened, stirring often. add raisins; simmer 10 minutes. serve hot. to reheat, add a little milk to restore creamy texture.","target":"bring rice, water and salt to a boil over med-high heat. turn heat to very low or off. after rice has absorbed water (approximately 15 minutes) add milk and sugar. cook over medium heat for 30-40 minutes stirring frequently. the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. remove from heat and stir in vanilla. sprinkle cinnamon on the top. cover with plastic wrap (rest on the surface of the pudding) to prevent a skin from forming."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. combine rice, water, and salt in 2 to 3-quart saucepan. bring to a boil; stir once or twice. place orange peel on top of rice. reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. remove and discard orange peel. strain milk and stir into cooked rice. add sugar and simmer 20 minutes or until thickened, stirring often. add raisins; simmer 10 minutes. serve hot. to reheat, add a little milk to restore creamy texture.","target":"preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us brits!). in a 1 litre openproof dish, combine the rice, skimmed powder, splenda and milk. stir. sprinkle 1\/2 teaspoonsful of nutmeg over the top. bake for 45 minutes in the middle of the oven. remove from the oven and stir in the skin - or remove it. then sprinkle the other 1\/2 teaspoonsful of nutmeg over the top and return top the oven. bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. combine rice, water, and salt in 2 to 3-quart saucepan. bring to a boil; stir once or twice. place orange peel on top of rice. reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. remove and discard orange peel. strain milk and stir into cooked rice. add sugar and simmer 20 minutes or until thickened, stirring often. add raisins; simmer 10 minutes. serve hot. to reheat, add a little milk to restore creamy texture.","target":"in a medium pan, bring 5 1\/2 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. in another saucepan, combine the cooked rice, with 4 1\/2 cups milk, sugar and salt. cook over medium heat until thick and creamy, 15 to 20 minutes. stir in remaining 1 1\/2 cups milk, eggbeaters, ground cinnamon and raisins. cook 2 minutes more, stirring constantly. remove from heat and stir in butter and vanilla. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. combine rice, water, and salt in 2 to 3-quart saucepan. bring to a boil; stir once or twice. place orange peel on top of rice. reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. remove and discard orange peel. strain milk and stir into cooked rice. add sugar and simmer 20 minutes or until thickened, stirring often. add raisins; simmer 10 minutes. serve hot. to reheat, add a little milk to restore creamy texture.","target":"in a medium pot bring the rice, milk and butter to a low boil, stirring it as it heats through. be careful at this stage - the milk can easily scald to the bottom of the pot. (10 minutes). reduce heat to low. keep stirring as the mixture transitions to the lower temperature. ( 3 minutes). slowly sprinkle the non-fat dry milk powder into the mixture. (dumping it all in will create lumps that will take more time to work out). stir in the vanilla. put the rice pudding into dessert bowls and let it cool in the fridge, before serving. * note that this dish can be eaten warm but is typically served cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. combine rice, water, and salt in 2 to 3-quart saucepan. bring to a boil; stir once or twice. place orange peel on top of rice. reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. remove and discard orange peel. strain milk and stir into cooked rice. add sugar and simmer 20 minutes or until thickened, stirring often. add raisins; simmer 10 minutes. serve hot. to reheat, add a little milk to restore creamy texture.","target":"put rice and milk in a saucepan and simmer, stirring occasionally, for 25 mins until creamy (add a bit more soymilk if it looks like it needs it). remove from the heat and cool, then stir in vanilla and yogurt. pour into small pots or ramekins and chill in the fridge until needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. grease 12 muffin cups or line with paper liners; set aside. combine dry ingredients (including orange peel) in medium bowl. combine and add egg, orange juice, melted butter, milk, and vanilla; mix just until dry ingredients are moistened. spoon batter into prepared cups, filling each cup 1\/2 full. bake 18 to 20 minutes, until golden brown. let cool in pan on wire rack 5 minutes. remove from pan. serve warm or at room temperature.","target":"mix dry ingredients. in separate bowl mix remaining ingredients (except for jam). stir into dry ingredients just until moist. spoon 1\/2 of batter into greased muffin tins. top each with one tsp jam. fill each with remaining batter. bake 400f 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat the egg yolks with the lemon zest and sugar until light and creamy. stir in the grated carrot, almonds, flour and salt. beat the eggwhites until they hold stiff peaks and fold lightly into the carrot mixture. pour into a well greased 23cm round cake tin and bake in a preheated 180c oven for about 1 hour, or until firm in the centre. decorate with whipped cream and serve.","target":"in a large bowl, combine flour, baking soda, cinnamon, ginger and salt. in another bowl beat eggs, mayonnaise. gradually beat in flour mixture. stir in remaining ingredients. pour into a grease, floured 8 inch square cake pan. bake 30 to 35 minutes. 350°f. cool 10 minutes. remove from pan. cool completely. prepare topping by beating whipped cream til thick. add vanilla and sweetener. spread over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam the broccoli spears, covered, 6 minutes or until crisp-tender. drain; place in serving bowl. heat olive oil in a small saucepan over medium heat. add green onions, tarragon, mustard and cloves and saute for 3 minutes. remove fron heat and add the vinegar, dijon mustard, pepper and salt, stirring with a wire whisk until blended. drizzle over broccoli, tossing gently to coat.","target":"simmer broccoli, covered, in water for 3 to 4 minutes, or until broccoli is crisp-tender. remove from heat and drain. while broccoli is cooking, stir together mustard, olive oil and vinegar. stir in mustard sauce. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare filling, and toss well in a small container. heat a skillet with a slight misting of oil, then wipe pan. put tortilla in pan momentarily, on one side, then other, just to soften. remove tortilla, add filling to one half, fold over, and lay in pan, heat turned down to med-low, for one or 2 minutes on one side, then carefully flip and cook 2 minutes on the other, or until the cheese is melted. serve with some fresh salsa and a touch of sour cream.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place 2 tortillas on ungreased cookie sheet. sprinkle each with 3\/4 cup of cheese. arrange tomatoes over cheese. sprinkle with cilanro. top with remaining tortillas. brush tops of quesadillas with 2 tsp of the oil. broil for 1 to 2 minutes. remove from broiler and flip over. brush remainder of oil over quesadillas. sprinkle tops with remaining 1\/2 cup of cheese. broil for another 1 to 2 minutes (until cheese is melted). cut into wedges. serve.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and dice apple. spray frying pan with cooking spray and saute apple until lightly browned (about 4-5 minutes) remove apple from pan and re-spray. place in pan 1 flour tortilla and scoop 1\/2 apple, 1\/2 splenda, 1\/2 cinnamon, and 1 cheese slice in center. cover pan and cook on medium heat until underside is golden and cheese melts. (about 4-5 minutes) fold tortilla in half and remove to serving plate. repeat process for second tortilla. serve warm with fat free whipped topping. enjoy!","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: divide each ingredient into four portions spread 1\/4 beans over tortilla, add 1\/4 cheese, top with second tortilla, in large skillet, heat together 1tbs oil and 1 tbs butter over med heat. place assembled quesadilla into pan. cook till bottom is browned then turn over and brown other side. place on large plate and cool 1-2 min. cut into eight wedges with scissors. repeat three more times. serve immediately.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches). whip cream cheese until fluffy; stir in onions, tomato and salt. spread on tortillas in skillet to within 1\/2-inch of edge; sprinkle on colby jack cheese and jalapeno. top with remaining tortillas, buttered side up. cook on medium heat until bottom is lightly browned, about 2 minutes. carefully flip quesadillas over to brown other side. remove from heat and cut into 4 or 6 wedges. serve with sour cream, guacamole and\/or salsa.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle each tortilla with cheeses, tomato, green pepper and onion. fold in half and press edges lightly to seal. on a griddle, cook quesadillas over low heat 1-2 minutes on each side or until cheese is melted. cut into wedges, serve with salsa and sour cream.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl toss lemon juice, cinnamon and apples. melt butter in a deep skillet, stri in apples and cover and cook on medium heat for 5-10 minutes. until cooked but still retaining their shape. stir in the maple syrup and set aside. warm a lightly oiled, nonstick skillet on high heat. place a tortilla in the skillet and heat for one or two minutes. flip and place one cup of capples on one half and cook for another 2 minutes, just until the tortilla is lightly crispy and browned. fold in half and transer for a warm plate. repeat for 5 more tortillas.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine chili powder, cumin, salt and oregano in large plastic food storage bag. add cheddar and monterey jack cheese and shake to coat cheese. heat 1\/2 tablespoon oil in medium skillet. place one tortilla in pan and top with 1\/2 cup cheese mixture; top with a second tortilla. cook 30 seconds, turn; cook 30 seconds longer. repeat with additional oil, remaining tortillas and cheese mixture. cut each quesadilla into 8 wedges. serve with salsa and sour cream.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat olive oil in a skillet over med\/med high heat. meanwhile, spread one side of one tortilla with goat cheese. spread one side of the other tortilla with pesto. sandwich tortillas together with the filling on the inside. when oil is hot, add the quesadilla to the pan. cook until the bottom side is crispy and golden brown. flip quesadilla and continue cooking on the remaining side. if necessary, you may add a splash more olive oil at this step. when quesadilla is golden brown and crispy on both sides, remove from pan and drain on a paper towel. slice into 6-8 servings (depending on size) and serve hot.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam rice in 1 cup water for 40-45 minutes or until water is gone. while rice is cooking, sauté veggies and tofu in olive oil until tender. add soy sauce to sauté to taste. lay tortilla flat on plate. spread a thin layer of rice over half of the tortilla, cover with cheese and then a generous portion of the veggie sauté. sprinkle with hot sauce as desired. fold tortilla over and top with guacamole, salsa, and sour cream. for vegans, leave off the cheese.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat fry pan over medium-high heat. add the butter and when it starts to melt add the tortilla. sprinkle cheese, tomatoes, garlic powder, basil and cook until bottom of tortilla is lightly browned. fold tortilla over and let the cheese finish melting.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix butter and garlic powder. butter one side of one flour tortilla. put butter side down in large frying pan. arrange cheese on flour tortilla in criss cross way. put the other tortilla on top of the cheese and butter the top of it. fry them in the frying pan for a few minutes per side. i had to use 2 spatulas to flip it over.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place one tortilla on a plate. spread the sliced tomato over the tortilla and then the shredded cheese. i usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut. top with the remaining tortilla. place onto a lightly cooking oil sprayed frypan or sandwich toaster. if using the frypan you will need to flip over the quesadilla after a couple of minutes. once the filling has warmed and the tortillas lightly toasted-it's done. wait a minute and then carefully slice through and enjoy.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover each tortilla with 2 slices of manchego cheese and fold them in half. in a large skillet, heat the cooking spray (pam) and when it's hot enough add in your tortillas. cook them for about 2-3 minutos on each side until they're golden brown and the cheese has melted. when they're done, put 1\/2 teaspoons of sour cream over each quesadilla and 1 teaspoons of pico de gallo. variations: prepare as indicated but you may add to the filling ham, veggies, shredded chichen, guacamole, chiles or even fruit! ;) make it as you wish! enjooooy!","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray large non-stick skillet with olive oil nonstick spray. preheat skillet over medium heat. while skillet preheats, place tortilla on plate and top half of the face of the tortilla with the peppers, cheese and sauce. fold the tortilla over so it looks like a half-circle and place in skillet. cook until golden brown and flip; cook until second side golden brown and remove from heat. enjoy!","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix eggs in bowl, set aside. melt one tbsp butter in pan. place tortilla in pan and crumble 1\/2 the amount of cheese, in order to melt. when crispy on the cooking side and cheese is melty, remove and set aside. scramble arugula and eggs together. if you've never cooked arugula, it cooks exactly like spinach. dump egg combo on top of cooked tortilla\/cheese. it will melt the cheese further. slice avocado on top of it all. cook the other tortilla with the remaining cheese. place cheese-side down, on mixture. cut in half and serve with a mixed green salad, cut up grapes or even a mimosa!","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl, mix all salsa ingredients. cover and refrigerate until serving time. heat oven to 375°f grease cookie sheet. in small bowl, mix all filling ingredients. sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly. place on cookie sheet. bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. cut each into 8 wedges. serve with salsa.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash yams, cut a slit lengthwise on each yam; and microwave about 5 to 7 minutes or until done. heat oil in a medium saucepan, add onions with a pinch of salt and saute, stirring occasionally, until golden brown and carmelized, about 20 to 25 minutes. peel yams (now cooled down) and place in a mixing bowl, add honey, butter, lime juice, salt and pepper to taste; mash with a potato masher. toast tortilla in a dry cast-iron fry pan or comal. to assemble quesadillas, lay toasted tortilla on a work surface, spread a layer of mashed yam over the surface, top with carmelized onions, and garnish with grated cotija cheese. just before serving, heat assembled quesadillas in the microwave, until warm. serve.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: microwave directions: place 1 of the tortilla shells on a microwave plate. place the mac and cheese (and the sliced cheese if desired) on top of the shell. place the 2nd shell over the mac and cheese. cook for 1 minute and 45 seconds or until cheese is melted. cut into quarters and let cool for about 1 minute. yum yum eat it up. stove top directions. place mac and cheese (and extra cheese desired put it closer to the bottom) on 1 of the shells. place mac and cheese covered shell in warm pan over medium heat. cook about 3 minutes, or until the cheese gets gooey. place 2nd shell on top of the mac and cheese. flip over and cook for another 2 to 3 minutes.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle approx 1\/4 cup of cheese (i just sprinkle on as much as i want so this is a guess)on half the tortilla. sprinkle approx a tbls of chilies ontop of cheese (usually sprinkle a little more cheese on top of chilies to make it stay together better). fold the tortilla in half and butter it like a grilled cheese. warm up non-stick griddle (i use my electric griddle you can use a skillet or frying pan). fry like a grilled cheese untl golden brown on both sides or cheese is melted. cut them in half and eat! 7. i like to dip it in sour cream or salsa. 8. *one sub i have made is getting fajita meat and add just like the chilies to make them more of a meal.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. spread beans evenly over one tortilla on baking sheet. cook the filling in a medium skillet, heat oil; saute tomato and garlic w\/ cumin, pepper and salt until soft (about 4 mins.). spread on top of beans and sprinkle with cheese. place second tortilla over filled one and bake in oven until golden, 10-15 minutes, taking care not to let the edges burn. transfer to a cutting board and cut into wedges. let cool and serve w\/ sour cream for dipping.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: make the salsa: in a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. mix well. make the quesadillas: spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas. in a large skillet, heat the vegetable oil. add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. transfer the quesadillas to a cutting board and cut each one into 6 wedges. sprinkle with salt and top each wedge with 1 teaspoon of the salsa. serve immediately, passing the remaining salsa separately.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat refried beans, corn, and salsa in a small saucepan- stir to combine well. heat a skillet over medium heat. warm each tortilla for just a minute in the skillet. spread the corn, bean and salsa mix on 2 tortillas. add diced tomato and avocado if you like. sprinkle generously with cheese. top with the extra tortillas. heat about 3 minutes, flip, heat until all hot and melted. use a pizza cutter to cut into 8 wedges. garnish with sour cream and salsa.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter on griddle. place flour tortillas on cutting board and evenly sprinkle with green onion and cilantro on half of the tortilla. spread cheese chunks onto the top of the green onion and cilantro. fold over the top half of the toritilla. put onto griddle and cook about five minutes on each side untill the cheese is melted. cut into wedges and serve.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: this is pretty simple -- layer the cheese, broccoli, bell pepper and cilantro on one tortilla add the other tortilla as if you are making a sandwich. press firmly. spray a non-stick skillet with cooking spray over medium heat. cook quesadilla until crisp and cheese is oozing out. sometimes i have used a little less broccoli and added some left over baked potato or hash browns from breakfast. cut into wedges and serve. you can scale down and use one tortilla, cook folded in half -- my 6-year son likes a bigger portion when he gets home from school 4 hours after lunch.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread 2 tbsps of low fat cream cheese over each whole wheat tortilla. spread thinly sliced strawberries over half of each tortilla. sprinkle with cinnamon and sugar. fold in half. warm skillet and spray with non-stick cooking spray on medium-low heat. place tortillas in the skillet and cook slowly until one side is golden and crispy and flip and repeat for the other side.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut off the stem and deseed the chile,cut the flesh into 8 thin strips. warm a large frying pan or griddle.place one tortilla on the pan or griddle at a time,sprinkle cheese on one half and add a strip of chile,fold the tortilla over the cheese and press the edges together gently to seal,cook the filled tortilla for 1 min,then turn over and cook the other side for 1 minute. remove from the pan,cut it into 3 triangles or 4 strips,serve immediately with onion relish or tomato salsa.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in skillet. on one half of each tortilla, spread 2 tbsp of cream cheese, then sprinkle 2 tbsp of mild cheddar, followed by the mexican blend. fold tortillas over to make half-moon shapes. place in skillet and cook until both sides are slightly browned to your liking. cut in half and enjoy!","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 400 degrees. brush one side of each tortilla with melted butter then put butter side down on a baking sheet. combine cream cheese and strawberry preserves in a small bowl. spread 1\/4 of the mixture onto half of one tortilla. place 1\/4 of the strawberries on the cream cheese, fold tortilla in half. repeat with all other tortillas. bake for 8 minutes or until lightly browned. remove from oven and cool for a minute or two before cutting into wedges.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread cream cheese on tortilla. top with remaining ingredients on one half of the tortilla. fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat. allow to cook 3-4 minutes until golden brown, flipping to cook both sides. allow to cool slightly before cutting into wedges.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all of the ingredients in order. add 1\/2 t. cinnamon to batter. pour into greased tube pan. bake approx 1 hour, 15 minutes at 350. frosting: beat 1-2 lrg bricks of cream cheese with at least 1-1\/2 celsius powdered sugar til smooth and thick for frosting.","target":"mix egg white and milk. add lemon juice. add margarine. set aside. combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest. mix with milk mixture. add vanilla. pour into greased 8 inch square pan. bake at 350f for 30 minutes. while still warm sprinkle with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all of the ingredients in order. add 1\/2 t. cinnamon to batter. pour into greased tube pan. bake approx 1 hour, 15 minutes at 350. frosting: beat 1-2 lrg bricks of cream cheese with at least 1-1\/2 celsius powdered sugar til smooth and thick for frosting.","target":"preheat oven at 200°celcius. mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed. grind some lemon peel into the dough. butter the baking tray (any form will do but i like to have it in a long one or a gugelhupf one) and put the dough mixture in it. bake the cake for about 45 minutes. check on a needle if it is ready. you can also use orange marmalade--that works great as well. if you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown together the ground beef, onion and jalapeno pepper; drain well. in a bowl mix together the cornbread ingredients. lightly spray a 13 x9 in baking dish with pam. pour 1\/2 of the cornbread mixture into prepared dish. top with the meat mixture then sprinkle on the cheese to cover. pour the remaining cornbread mixture on top. bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.","target":"pre-heat oven to 375 degrees. drain the diced tomatoes and reserve the juice. combine tomato juice and 1\/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup. combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well. add stuffing crumbs, mixing just until crumbs are moistened. spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray. cook onion and pepper in oil in skillet until tender; remove from heat. stir in tomatoes, chicken, corn, remaining picante sauce and cumin. spoon over cornbread mixture. bake at 375 degrees for 15 minutes. cover with cheese; continue baking 5 minutes. top individual servings with sour cream and olives, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken until tender; cut into bite-sized pieces and place in casserole dish. sauté onion and add to chicken. mix soup, seasonings, and chopped tomatoes. add to casserole and stir thoroughly. sprinkle with crumbled doritos and top with grated cheese. bake covered for 30 minutes at 375 degrees. uncover and bake until cheese browns slightly.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken until tender; cut into bite-sized pieces and place in casserole dish. sauté onion and add to chicken. mix soup, seasonings, and chopped tomatoes. add to casserole and stir thoroughly. sprinkle with crumbled doritos and top with grated cheese. bake covered for 30 minutes at 375 degrees. uncover and bake until cheese browns slightly.","target":"cook ground beef until browned, and drain. stir in garlic powder. coarsely crush tortilla chips and place in bottom of ungreased 8-inch square pan. spoon hot meat over chips and top with cheese. bake at 350 degrees for 10 to 15 minutes or until heated through. while casserole is baking, prepare taco sauce by stirring together the next 10 ingredients. break up large tomato pieces. remove casserole from oven. sprinkle casserole with shredded lettuce, pour on taco sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine marshmallow and softened cream cheese in a bowl. finely chop pecans by using a food chopper or processor. stir in pecans and vanilla. sprinkle with nutmeg to garnish. serve with an array of cut fruit such as apples, strawberries, grapes, pineapple, kiwi or your other favorites.","target":"whip all of these ingredients together cream cheese, cool whip, splenda, lemon juice, pineapple juice and vanilla. keep it cold at all times. a pretty garnish would be some zest off of the lemon you juiced (be sure to zest it first), along with chunk of pineapple on the side of the container in which you are serving the dip. by having the zest and pineapple chunk, you are telling people that these two ingredients in there. after everything is combined, you may want to adjust the sweetness. add more splenda if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: over medium heat, melt the butter in an iron skillet. add mushrooms and stir so they are coated with the melted butter. sprinkle on the salt and pepper to taste. when the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb. stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated. a little liquid left is ok. serve hot.","target":"combine mushrooms, onions, carrots, celery. sherry, thyme salt and pepper in a 3 quart saucepan. place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated. add 2 1\/2 cups milk and all of the evaporated milk. cook stirring until the mixture comes to a simmer. in jar with lid combine the remaining 1\/2 cup milk with the flour shake until smooth. stir into soup continue cooking and stirring until soup thickens and is bubbling. divide into serving bowls top with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in frying pan over medium heat. sprinkle spices on both sides of chicken and place in frying pan. saute chicken 2-3 minutes per side. spoon salsa evenly over chicken, cover and simmer 7-10 minutes. sprinkle on parmesan cheese and then mozzarella cheese. cover and cook 5-7 minutes longer.","target":"combine bread crumbs and 4 tablespoons parmesan cheese. dip chicken in egg; then coat with crumb mixture. heat oil in large skillet over medium-high heat. cook chicken, 5 minutes per side or until done. remove to serving dish; keep warm. cook onion in same skillet until tender, about 2 minutes. add tomato sauce and basil; simmer 5 minutes. pour sauce over chicken and sprinkle with remaining parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut bacon and onion into small pieces. cook in pot or large pan till lightly browned and the onions are tender. drain grease. add tomato sauce. *fill 2 of the 4 cans with water and stir. transfer water between cans and pour into meat and tomato mixture* add spices. stir well and let simmer for about 30 to 40 minutes. cook spagetti according to package directions. mix the meat and sauce with the noodles. serve with dinner rolls\/brown and serve rolls. note: makes a large amount. can be adjusted to any size.","target":"brown burger with minced onion. you can add as much onion as you like, i add a lot. brown sausage in separate pan. boil noodles as directed on box. heat up sauce in a decent size pan because you will be adding sausage and hamburger into it. add sauce packet but don't add water. it's got a wonderful flavor. add garlic and italian seasoning. drain grease from burger and add to sauce. if you'd like, drain sausage and add. i like the flavor of the sausage with the sauce so i add a little. simmer until done. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drain and rinse the beans, but keep the liquid in which the beans were packed. puree the beans thoroughly in a food processor. saute the seasonings in the oil in a large soup pot. add the beans, the vegetable cocktail and the sugar. stir well. bring to a simmer. taste the soup, and thin it with water or the bean liquid, according to whether you think the soup needs more salt or not. (the bean packing liquid is very salty.) serve with chopped coriander and lime wedges.","target":"heat olive oil in a dutch oven over medium heat. add ground turkey, garlic, and italian herbs and cook until turkey is done. add onion and cook for 6-8 minutes or until transparent. add broth, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. add tomatoes and simmer an additional 10 minutes or until heated through. remove bay leaves and serve, passing parmesan cheese to be sprinkled on top to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: scrub potatoes; cut off ends and place in baking pan. bake at 400 degrees for 1 hour. cut potatoes lengthwise into halves and scoop pulp into a mixing bowl. add half the butter, then milk and salt. beat until light and fluffy. fill shells with potato mixture, return to oven. cream together remaining butter, sugar and pumpkin pie spice. fold in almonds. place a dallop of the almond topping on each potato half. return to oven and heat five minutes or until topping is melted.","target":"peel and cube and boil the sweet potatoes for faster cooking. bake the pie shells for 6 minutes. place the cut margarine in the mixing bowl. add the sweet potatoes and splenda and spices and blend well. add eggs one at the time and beat well after addition. add the milk last. note: this will be a very thin mixture. pour into the baked pie shells while still in the oven. bake at 350f for 40 to 45 minutes. i start to check for doness at about 30 minutes because my oven cooks very fast and they are done at about 33 minutes. do not over cook or they will be very dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: scrub potatoes; cut off ends and place in baking pan. bake at 400 degrees for 1 hour. cut potatoes lengthwise into halves and scoop pulp into a mixing bowl. add half the butter, then milk and salt. beat until light and fluffy. fill shells with potato mixture, return to oven. cream together remaining butter, sugar and pumpkin pie spice. fold in almonds. place a dallop of the almond topping on each potato half. return to oven and heat five minutes or until topping is melted.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare cake batter according to package directions; fold in apples. fill 12 greased or paper-lined jumbo muffin cups (texas-size) three-fourths full. bake at 350 degrees f. for 20 minutes or until a toothpick comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely. in a saucepan, melt the caramels and milk over low heat until smooth. cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides. spread caramel over cupcakes. sprinkle with pecans. insert a wooden stick into the center of each cupcake.","target":"preheat oven to 350°f. grease an oblong 9x13-inch cake pan and set aside. in a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel). mix in the apples and spread into the cake pan. bake for 45-50 minutes or until the top is golden brown. the color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate. warm caramel in a pyrex cup in the microwave 10 seconds or until hot. drizzle over crisp. serve crisp warm with sugar-free ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine beef, oatmeal, half the spaghetti sauce, and eggs; mix well. place the meat mixture in a 5 x 9 x 2-inch loaf pan, pressing meat evenly on bottom and up the sides of the pans. press the prepared macaroni in center of meat. cover with foil bake at 400°f for 35 to 40 minutes or until meat is no longer pink. warm the remaining sauce. invert the pan onto a flat serving dish and pour the warm sauce over the meat loaf.","target":"preheat oven to 350 degrees. spray a 9-by-5-inch loaf pan with cooking spray. in a large bowl, combine meat, bread crumbs, pickle relish, cheddar cheese onion and 1\/3 cup tomato sauce. mix well to combine. pat mixture into prepared loaf pan. stir brown sugar twin into remaining 2\/3 cup tomato sauce. spread sauce mixure evenly over meat loaf. bake for 45-55 minutes. place loaf pan on a wire rack and let set for 5 minutes. cut into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425. place chicken breasts in ungreased baking pan, 9 x 9 x 2. spread 1 tsp butter on each of the four chicken breasts. sprinkle salt and paprika on the breasts. drizzle all with the lemon juice. bake uncovered 35- 45 minutes or until tender. sprinkle with snipped parsley and serve.","target":"oven at 350°f. in a bowl, mix yogurt, mustard and ginger root. in a second bowl, mix breadcrumbs and seasonings. dip the chicken in the yogurt mixture, then the breadcrumb mixture. warning, this part is a bit messy -- place on a baking sheet sprayed with pam, or lined with parchment paper. bake for 35 minutes, till cooked through and golden brown. exchanges: 1 starch, 4 protein."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring sugar and evaporated milk to a boil in a heavy saucepan. boil until it reaches the soft-ball stage. remove from heat and add peanut butter, marshmallow creme and vanilla. beat until well blended. pour into buttered 8x8 pan. refrigerate until set. cut into 1 inch pieces.","target":"melt the butter and peanut butter in the microwave on high for 2 minutes. stir. microwave for another 1 minute remove and stir in the cream cheese until completely dissolved. stir in the splenda and then stir in the protein powder. grease a 8 x 11 glass casserole. pour in the dish. put in the refrigerator until cool. to speed up this process place in the freezer until cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients, except potato chips together well (this can be done right in the pan to save dishes). spread into 9 x 13 inch pan. top with potato chip crumbs (i have used crushed corn flakes too, just as good) bake in a 350 degree f oven for 1 to 1 1\/2 hours. serve with meat course.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients, except potato chips together well (this can be done right in the pan to save dishes). spread into 9 x 13 inch pan. top with potato chip crumbs (i have used crushed corn flakes too, just as good) bake in a 350 degree f oven for 1 to 1 1\/2 hours. serve with meat course.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. mix chocolate wafer crumbs and melted butter press into a 9\" springform pan. melt the chocolate chips in the top of a double boiler over hot but not boiling water. stir until completely smooth. beat the cream cheese with an electrix mixer. until fluffy. slowly beat in condensed milk until well blended and smooth. add melted chocolate, eggs, and vanilla, beat with electric mixer on low until thoroughly blended. pour into the springform pan. bake at 300f for 55 minutes. turn off oven and allow cake to sit in cooling oven for 30 minutes. when cake is cool, refrigerate at least 4 hours preferably overnight. if desired drizzle with melted white chocolate or sprinkle with chocolate shavings prior to serving.","target":"preheat oven to 350 degrees. spray a 9 inch pie pan with cooking spray. place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes. pour into prepared pie pan. bake for 1 hour. turn off oven. keep cake in oven for 1 hour with heat off. put in refrigerator until well chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. mix chocolate wafer crumbs and melted butter press into a 9\" springform pan. melt the chocolate chips in the top of a double boiler over hot but not boiling water. stir until completely smooth. beat the cream cheese with an electrix mixer. until fluffy. slowly beat in condensed milk until well blended and smooth. add melted chocolate, eggs, and vanilla, beat with electric mixer on low until thoroughly blended. pour into the springform pan. bake at 300f for 55 minutes. turn off oven and allow cake to sit in cooling oven for 30 minutes. when cake is cool, refrigerate at least 4 hours preferably overnight. if desired drizzle with melted white chocolate or sprinkle with chocolate shavings prior to serving.","target":"lightly grease a 22cm springform tin. mix the ground biscuits with the water in a bowl. press the crumbs into the tin. in a bowl beat the cream cheese and sour cream till smooth. add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined. pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. mix chocolate wafer crumbs and melted butter press into a 9\" springform pan. melt the chocolate chips in the top of a double boiler over hot but not boiling water. stir until completely smooth. beat the cream cheese with an electrix mixer. until fluffy. slowly beat in condensed milk until well blended and smooth. add melted chocolate, eggs, and vanilla, beat with electric mixer on low until thoroughly blended. pour into the springform pan. bake at 300f for 55 minutes. turn off oven and allow cake to sit in cooling oven for 30 minutes. when cake is cool, refrigerate at least 4 hours preferably overnight. if desired drizzle with melted white chocolate or sprinkle with chocolate shavings prior to serving.","target":"heat syrup and half and half in a microwave-safe container for 1 minute. stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla. blend on medium speed in blender until very smooth. add whipped topping and mix until uniformly blended. pour into crust. cover and freeze for at least 6 hours. remove from freezer and thaw for 15 to 30 minutes before serving. garnish with additional whipped toopping and cocoa, if desired. for a mocha pie, stir 2 teaspoons instant coffee granules into the syrup mixture before it is microwaved."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1-inch cubes. place chicken and broth in skillet; cover and bring to a boil over high heat. reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender. while chicken is cooking, mix flour and butter; set aside. combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole. add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. cook and stir until thickened. add to vegetable mixture; mix well. preheat oven to 450 degrees. blend biscuit mix and milk in medium bowl until smooth. drop 4 scoops batter onto chicken mixture. bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.","target":"chop the chicken breasts in pieces. put oil in pan. put chicken in pan and season well with emeril's essence. saute the chicken until done, about 20 minutes. take chicken out of pan and put it in mixing bowl. add cream of chicken soup, mixed vegetables, and 1\/2 can french-fried onion rings to the chicken. mix everything well. put pie crust in pie plate. pour the mixture onto the pie crust. bake at 350 degrees for 30 minutes. take out of oven, sprinkle the rest of the can of french-fried onion rings on top, then put it back in the oven for another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1-inch cubes. place chicken and broth in skillet; cover and bring to a boil over high heat. reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender. while chicken is cooking, mix flour and butter; set aside. combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole. add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. cook and stir until thickened. add to vegetable mixture; mix well. preheat oven to 450 degrees. blend biscuit mix and milk in medium bowl until smooth. drop 4 scoops batter onto chicken mixture. bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.","target":"heat oven to 425°f make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan. in 2-quart saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust. bake 30 to 40 minutes or until crust is golden brown. during last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1-inch cubes. place chicken and broth in skillet; cover and bring to a boil over high heat. reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender. while chicken is cooking, mix flour and butter; set aside. combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole. add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. cook and stir until thickened. add to vegetable mixture; mix well. preheat oven to 450 degrees. blend biscuit mix and milk in medium bowl until smooth. drop 4 scoops batter onto chicken mixture. bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.","target":"prepare 4 frozen buttermilk biscuits. meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning. cook the carrots and onions with butter in a sauce pan for 3 minutes. pour the milk mixture into the onion mixture and turn down the heat. let the mixture thicken for 6 to 8 minutes. stir in the sliced chicken and the green beans. let it heat for 5 minutes. put the mixture in between the 2 biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: base: melt butter and blend the rest of the ingredients. pour into cake tin and cook for 30 minutes on 180°f. once cooked allow to cool. filling: blend cream cheese, sour cream, vanilla essence, lemon and orange\/mandarin juice and sugar together. once you've reached a smooth and creamy texture blend in one at a time the eggs. pour mixture onto base. decorate with strawberries. as a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight. or if you like chocolate cheesecake just remove the citrus juices and add 1\/3 cup cocoa powder. it really is a yummy treat.","target":"preheat oven to 375 degrees. prepare a 9\" square pan by lining it with wax paper. in a medium bowl beat the cream cheese, granulated sweetener and vanilla until completely smooth. add in egg and mix lightly - just until combined. add in sour cream and mix lightly - also just until combined. pour into prepared pan and bake for 25-30 minutes. refrigerate overnight. slice into nine squares and serve with or without your choice of topping!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream sugar, butter, and oil together in a large bowl. add eggs, vanilla, buttermilk, mix well. measure dry ingredients in sifter, sift into bowl. mix well, then add zucchini, grating it into bowl. stir well until blended. pour into greased floured 9x13 pan. sprinkle chocolate chips on top and bake@ 325 for 45 minutes. instead of using chocolate chips, the cake can be frosted.","target":"preheat oven to 350°f spray a 9 x 13 baking pan with nonstick cooking spray. in a large bowl, combine the first seven ingredients and mix well. add remaining ingredients and stir until well blended. pour into prepared pan. bake for 30\u201335 minutes, until an inserted toothpick comes out clean. cool. cut into 15 servings (5 rows in one direction and 3 in the other)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a large saucepan. add steak and cook for 3-4 mins or until browned. add onion and carrot and cook 2 minutes. add potatoes and stock. cover and bring to the boil. reduce heat and simmer for 15 mins. add beans, corn and cannelini beans. cook further 5 mins.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a saucepan over medium heat. saute celery, onions, carrots, shallots and garlic until onions are translucent. add vegetable stock and lentils. cook uncovered until lentils are just tender but not too soft. before serving, add mustard, vinegar, salt, and pepper.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat olive oil, onions and celery in a saucepan large enough to hold the rice over medium heat. when the vegetables are tender and translucent, add the rice. stir frequently until the rice is lightly toasted. add the vegetable broth and set the heat to low. simmer until liquid is absorbed. approximately 30 minutes.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onions and garlic in oil until soft but not brown , over low heat. increase heat to medium high and add beets, carrots, celery, celery root and half the dill. saute until vegetables have released their liquid, dried and start to turn golden. this takes about 20 minutes. add stock and tomatoes with their juice and bring to a boil. reduce heat and cook until vegetables are soft, which takes about 30 minutes. add orange zest and juice and remaining dill. season to taste.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare rice as directed on box using broth of your choice. meanwhile over medium-high heat, heat olive oil and add onion. saute for 3 minutes, stirring often. add broccoli and cover for 3 minutes, stirring occasionally. add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes. serve over brown rice.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine water, broth, and vegetables in a large saucepan. bring to a boil then stir in the rice, curry, salt, and pepper sauce. reduce to medium-low then cover and simmer for 8 minutes or until rice is tender. stir in the coconut milk and continue to cook for 3 minutes or until heated. remove from the heat and stir in the lime juice. ladle into bowls and serve immediately.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. lightly brown stew meat in large soup pot. 2. add soup bones and water and cook for 3 hours. 3. grind all vegetables (very small) and add to soup. 4. cook until veggies are done. 5. there are no spices listed but i am guessing salt and pepper were added.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine chicken broth, tomatoes and bay leaves and heat over low heat. chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook. add vegetables to soup broth once cooked. let soup simmer. peel shrimp, chop and cook on skillet, then add to soup right before serving.","target":"in a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. bring to a boil, reduce heat and simmer for 30 minutes. meanwhile saute onions, mushrooms and garlic in olive oil. add onion mixture, zucchini and seasoning to the soup. continue to cook on medium-low for another 30 minutes until rice and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a 9x13 inch baking dish. in medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. bring to a boil. stirring constantly, boil for 7 minutes. remove from heat; stir in marshmallow creme until well incorporated and melted. stir in peanut butter and vanilla until smooth; spread in prepared pan. let cool before cutting into squares.","target":"with a hand mixer beat together all ingredients except fruit. beat until smooth and creamy. scrape the sides and bottom down a few times. great right away but will firm up a little more if refrigerated an hour or more. serve with fresh fruit of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a 9x13 inch baking dish. in medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. bring to a boil. stirring constantly, boil for 7 minutes. remove from heat; stir in marshmallow creme until well incorporated and melted. stir in peanut butter and vanilla until smooth; spread in prepared pan. let cool before cutting into squares.","target":"melt the butter and peanut butter in the microwave on high for 2 minutes. stir. microwave for another 1 minute remove and stir in the cream cheese until completely dissolved. stir in the splenda and then stir in the protein powder. grease a 8 x 11 glass casserole. pour in the dish. put in the refrigerator until cool. to speed up this process place in the freezer until cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat broiler in oven. have baking rack in centre rack of oven. with a sharp knife make several incisions crosswise in pulp of the tomatoes and in these, rub salt, pepper and crushed garlic. put tomato halves, cut side up, in baking pan just large enough to hold them. pour 1 tblsp olive oil over minced parsley and stir to coat. distribute parsley evenly over the 8 halves, pressing down lightly. drizzle a teaspoon of olive oil over each tomato half and cook under the grill until tomatoes have softened and are slightly charred on cut surface. serve with grilled or roasted meats.","target":"process bread, garlic, rosemary, salt and pepper in blender or food processor until crumbled. cut tomatoes into thick slices. place in rows, slightly overlapping in 9 x 13 inch pan or shallow 2 quart baking dish. brush surface with olive oil. sprinkle with crumb mixture. bake uncovered in 400f degree oven for 10 minutes until crumbs are browned and slightly crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg pot, saute onion, carrot, and celery in butter until tender, remove and set aside. in same pot, brown chicken on both sides. remove chicken and keep warm. to pot, add wine, simmer until reduced by half. add broth and seasonings. return chicken and sauted veggies to pot. simmer for 5-6 minutes, until juices run clear. remove chicken and place on serving platter. mix flour and milk; add to pot, bring to a boil. cook and stir for 2 minutes. in skillet, saute mushrooms in 1 t butter until browned. spoon mushrooms over chicken. spoon sauce over chicken and mushrooms.","target":"rinse chicken and pat dry. place potatoes, carrots and onion in slow cooker amd top with chicken, overlapping slightly. mix gravy mixes, water, thyme, poultry seasoning and season-all in small bowl and pour over chicken and vegetables. cover and cook for 8 hours on low or 4 hours on high until chicken is cooked through and vegetables are tender. place chicken and vegetables on platter or in large bowl. whisk sour cream into drippings in slow cooker; pour over chicken and vegetables. important: for best results, do not remove cover during cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. grease and flour a 9x9 inch pan or line a muffin pan with paper liners. in a medium bowl, cream together the sugar and butter. beat in the eggs, one at a time, then stir in the vanilla. combine flour and baking powder, add to the creamed mixture and mix well. stir in the milk until batter is smooth. bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.","target":"heat oil in a dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. cover, reduce heat to low, and simmer 15 minutes. remove chicken from broth mixture; cool. add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. mash about 1\/4 cup beans against side of pan or use food processor (a couple of pulses). cut chicken into bite-sized pieces. add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. top each serving with yogurt; sprinkle of green onions and shredded cheddar cheese (if using). serve with lime wedges, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat together eggs, milk, brown sugar, butter and pumpkin. mix in fruit and nuts. mix dry ingredients together. add pumpkin-fruit mixture to dry ingredients and mix, using as few strokes as possible, until just moistend and combined. fill greased muffin tins 2\/3 full. combine brown sugar and cinnamon and sprinkle over tops of muffins. bake at 400 for 20 minutes or until toothpick inserted in centre of muffin comes out clean.","target":"preheat oven to 400 degrees. spray a 12-cup muffin tin with non-stick cooking spray and set aside. mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl. combine the applesauce, pumpkin, sugar, splenda, oil, egg substitute and water in a medium bowl; mix thoroughly. add the applesauce mixture to flour mixture, mixing until completely incorporated. pour the batter into muffin tin, filling about 2\/3 full. sprinkle tops of batter with walnuts. bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean. please note: when you bake with splenda, the cooking time is greatly reduced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat together eggs, milk, brown sugar, butter and pumpkin. mix in fruit and nuts. mix dry ingredients together. add pumpkin-fruit mixture to dry ingredients and mix, using as few strokes as possible, until just moistend and combined. fill greased muffin tins 2\/3 full. combine brown sugar and cinnamon and sprinkle over tops of muffins. bake at 400 for 20 minutes or until toothpick inserted in centre of muffin comes out clean.","target":"preheat noven to 375 degree. spray standard muffin pan with nonstick baking spray. in a medium bowl, stir together the first 7 ingredients. set aside. in a large bowl, combine flour, baking powder, baking soda, spices, and salt. stir; make a well in the center of the dry ingredients and add the pumpkin mixture. stir just until blended. spoon batter into prepared muffin cups. bake for 20 minutes or until the center springs back when lightly touched. cool in pan for 5 minutes before removing to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375 degrees. lightly coat a baking sheet with cooking spray. in a medium bowl, combine the flour, cornstarch, baking soda, and salt. in a large bowl, combine the butter and cream cheese. with an electric mixer on medium speed, beat for 1 minute, or until smooth. add granulated sugar and brown sugar. beat until light and creamy. add the egg, egg white, and vanilla extract. beat until smooth. reduce the mixer speed to low, add the flour mixture in 2 parts, beating just until combined. with a spoon, stir in the chocolate chips. drop the dough by rounded teaspoonfuls onto the prepared baking sheet. bake for 9 to 12 minutes, or until golden. cool the cookies on a rack. repeat until all the cookies are baked.","target":"preheat oven to 375. mix flour, baking powder and salt. add oats, pecans and chocolate chips. cut cold butter into mixture until dough looks crumbly. in a separate bowl, mix honey, milk and egg. add wet ingredients to dry all at once and stir until dough starts to hold together. place dough on lightly floured surface and knead gently - about 10 times. pat dough into 8-inch circle. cut into 8 wedges. put wedges onto cookie sheet (sprayed with non-stick spray)about 1 inch apart. bake 10-12 minutes or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant. add the beans and tomatoes and simmer for 15 minutes. remove from heat, stir in the chicken and corn. refrigerate in covered containers up to three days or freeze up to 2 months. to serve: thaw first, then heat up until simmering. if serving immediately, add chicken and corn at the same time as tomatoes and beans.","target":"soak beans overnight in water. the beans will double in volume. discard water and fill with new water to same level. add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft. if all liquid evaporates before beans are cooked add water (at least 1\/2 inch above beans). add red pepper, okra and tomatoes and continue to simmer for 15 minutes. finally; add sliced chicken, scallions, basil and cilantro. pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes. serve when chicken is cooked and tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. stir in lemon peel and juice. mix cold water and ice to make 1 1\/4 cups. add to gelatin, stirring until slightly thickened. remove any remaining ice. stir in whipped topping with wire whisk until smooth. refrigerate 20 to 30 minutes or until mixture is very thick and will mound. spoon into crust. refrigerate 6 hours or overnight until firm.","target":"pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. stir in splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. stir in lemon rind and lemon extract. beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). gradually add gelatin mixture, beating at high speed until mixture is combined. do not over beat. pour mixture into crust; cover and chill 1 hour or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir crust mix and butter thoroughly with spoon in medium bowl until crumbs are well moistened. press onto bottom and up side of 9 inch pie plate. pour cold milk into large bowl. add filling mix and coffee. beat with electric mixer on low speed 30 seconds. beat on high speed 3 minutes. do not underbeat. reserve 1\/2 cup of the crushed cookies. gently stir in remaining crushed cookies into filling until well blended. spoon mixture into prepared pie crust. top with reserved cookies. refrigerate 4 hours or until firm or freeze 2 hours to serve frozen. (i have tried both ways-both are very good).","target":"put all 4 marshmallows on a (clean) wooden stick. roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire). get 4 of the crackers and put the cooked marshmallows on them. on the marshmallows put on the ice cream than the milk chocolate. put the remaining crackers on the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter until hot; add sweet potatoes. sprinkle with salt. saute for 2 minutes. cover and cook on low for 15 minutes, stirring occasionally. uncover and raise heat to med. sprinkle with sugars; cook, turning occasionally until potatoes are browned and crusty, about 10 minutes.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter until hot; add sweet potatoes. sprinkle with salt. saute for 2 minutes. cover and cook on low for 15 minutes, stirring occasionally. uncover and raise heat to med. sprinkle with sugars; cook, turning occasionally until potatoes are browned and crusty, about 10 minutes.","target":".in medium pot, combine potatoes with enough cold water to cover. bring to boil over high heat. reduce heat to medium. cook until knife easily pierces potatoes (12-15 minutes). drain potatoes well. return to pot over medium-low heat. add cream of coconut. mash until liquid is absorbed and potatoes are mashed but still slightly chunky. remove from heat. stir in scallion, salt, pepper and lime zest until combined. transfer to serving bowl. garnish with coconut flakes and lime slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter until hot; add sweet potatoes. sprinkle with salt. saute for 2 minutes. cover and cook on low for 15 minutes, stirring occasionally. uncover and raise heat to med. sprinkle with sugars; cook, turning occasionally until potatoes are browned and crusty, about 10 minutes.","target":"preheat oven to 200 degrees f. transfer sweet potatoes to a large bowl. add onion, raisins and flour. in a small bowl, combine eggs with curry powder and salt. add egg mixture to potato mixture and mix with your hands. in a large skillet over medium-high heat, warm 2 tablespoons olive oil. for each latke, drop 1\/3 cup of mixture into skillet and fry, pressing with a spatula to flatten. cook until golden brown, 2-3 minutes per side. keep warm in 200f oven until ready to serve. serve with sour cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl. add all other ingredients and stir to combine. check salsa for seasoning (salt) and spice (chiles). cover, and refrigerate several hours to develop flavors fully.","target":"mix together in large pot, cranberries, sugar (or splenda), water and juice, salt, ginger pieces (not ground) and orange zest. bring to boil and cook about 10 minutes or until all berries have burst. remove from heat and allow to cool 1\/2 hour. remove ginger pieces and add cinnamon, ground cloves and all spice. blend thoroughly and allow to cool completely. put in covered bowl and refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl. add all other ingredients and stir to combine. check salsa for seasoning (salt) and spice (chiles). cover, and refrigerate several hours to develop flavors fully.","target":"use orange juice and pineapple juice as part of liquid of 3 cups cold liquid for jello. use 3 cups hot water for hot liquid. add sugar to hot liquid. use flavor jello you desire 3 cherry, or 2 cherry and 1 raspberry or 1 orange and 2 raspberry jello your choice. grind cranberries and orange peel add to jello when soft set along with the chopped nuts and drained pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl. add all other ingredients and stir to combine. check salsa for seasoning (salt) and spice (chiles). cover, and refrigerate several hours to develop flavors fully.","target":"put prunes and water in a blender and puree. preheat oven to 400 degrees f. coat baking sheet with cooking spray. in a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon. mix in prune puree. add margarine and mix. mix in yogurt until just blended. stir in cranberries. on floured surface, roll or pat dough to ¾ inch thickness. cut out with 2 ½ - 3 inch cookie cutter, rerolling scraps as needed. arrange on baking sheet, spacing 2 inches apart. beat egg white and brush on scones. sprinkle with sugar. bake about 15 minutes or until golden brown and springy to the touch. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: marinate steak in mixture of 1\/2 of water, soya sauce, sugar, vinegar, garlic, ginger and cornstarch. (at least 10 minutes). drain well, reserving marinade. heat oil in wok or skillet. add steak and brown. add broccoli and onion. cook at medium-high heat, stirring for 1 minutes. add remaining water (1\/4 cup), cover and steam for 3-4 minutes until broccoli is tender-crisp. add marinade and cook until sauce is hot and thick.","target":"combine first 8 ingredients. heat a wok or large frying pan to medium high. cut flank steak into thin strips. put flank steak into green onion marinade. blanche broccoli florets by putting in a bowl with a little bit of water and microwaving on high for 3 minutes. add olive oil to pan. stir fry beef mixture with broccoli for about five minutes or until beef is desired doneness. spoon over cooked chow mein noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.","target":"chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley. heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. add 1 1\/2 gallons of cold water. also add the marjoram, thyme and bay leaves. bring to a boil, reduce heat and simmer, partly covered, for 1 hour. strain stock through cheesecloth-lined strainer, cool, and chill or freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.","target":"put oven rack in middle position and preheat oven to 425°f. toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. transfer vegetables with a slotted spoon to a 4-quart saucepan. straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. transfer to saucepan and add bay leaf, tomatoes, water, and salt. bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.","target":"stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. heat the oil in a 10\"-inch skillet over medium-high heat. add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp. add the broth mixture to the skillet. cook and stir until the mixture boils and thickens. sprinkle with the sesame seeds, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly. reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist. turn dough out onto a lightly floured surface; knead 5- 6 times. shape into an 8-inch circle. cut into 8 wedges, and place on a lightly greased baking sheet. prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream. bake at 425 for 18 minutes or until lightly browned. serve warm with whipped cream drizzled on top.","target":"put prunes and water in a blender and puree. preheat oven to 400 degrees f. coat baking sheet with cooking spray. in a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon. mix in prune puree. add margarine and mix. mix in yogurt until just blended. stir in cranberries. on floured surface, roll or pat dough to ¾ inch thickness. cut out with 2 ½ - 3 inch cookie cutter, rerolling scraps as needed. arrange on baking sheet, spacing 2 inches apart. beat egg white and brush on scones. sprinkle with sugar. bake about 15 minutes or until golden brown and springy to the touch. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 deg. grease an 8 x 8 glass baking dish. in medium bowl, combine flour, white sugar, baking powder, salt, cinnamon and 1\/4 cup cocoa. whisk in milk, butter and vanilla just until smooth. spread batter into baking dish. in small bowl, mix brown sugar and 1\/4 cup cocoa. sprinkle evenly over batter. carefully pour 1-1\/2 cups boiling water over mixture in baking dish. do not stir! bake 30 minutes (batter will separate into cake and pudding layers). cool in pan on wire rack 10 minutes. serve warm (or cold!!) in dessert bowls with a scoop of vanilla ice cream or a dollop of whipped cream.","target":"sift flour, sugar substitute, baking soda and salt into medium bowl. melt one square of the chocolate. add vinegar, milk, shortening and melted chocolate to the flour mixture. stir to blend. pour into well greased 8\" square dish. sprinkle with brown sugar substitute. add remaining chocolate to the boiling water, heat until the chocolate is melted. pour chocolate-water mixture over pudding batter. bake 350°f. 45 minutes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. grease 11x7 inch baking dish. brown turkey and chopped onion in frying pan. drain and return to pan. add water, taco sauce, taco seasoning,and chiles. stir. simmer for 4-5 minutes. in greased baking dish, layer half of the taco shells in the bottom. layer half of the meat on top of shells. sprinkle the mild and sharp cheddar cheese over meat layer. layer remainder of taco shells over the cheese. layer remainder of meat on top of shells. sprinkle monterey\/colby mix on top. arrange tomatoes, green onions, and orange pepper on top. bake for 20-25 minutes, until bubbly and cheese is melted. remove from oven. serve with jalapenos and sour cream.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. grease 11x7 inch baking dish. brown turkey and chopped onion in frying pan. drain and return to pan. add water, taco sauce, taco seasoning,and chiles. stir. simmer for 4-5 minutes. in greased baking dish, layer half of the taco shells in the bottom. layer half of the meat on top of shells. sprinkle the mild and sharp cheddar cheese over meat layer. layer remainder of taco shells over the cheese. layer remainder of meat on top of shells. sprinkle monterey\/colby mix on top. arrange tomatoes, green onions, and orange pepper on top. bake for 20-25 minutes, until bubbly and cheese is melted. remove from oven. serve with jalapenos and sour cream.","target":"cook ground beef until browned, and drain. stir in garlic powder. coarsely crush tortilla chips and place in bottom of ungreased 8-inch square pan. spoon hot meat over chips and top with cheese. bake at 350 degrees for 10 to 15 minutes or until heated through. while casserole is baking, prepare taco sauce by stirring together the next 10 ingredients. break up large tomato pieces. remove casserole from oven. sprinkle casserole with shredded lettuce, pour on taco sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame. place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through. add wine and bring to a boil for about 3-4 minutes. add tomatoes and then fill the empty tomato can about halfway with water and add to pan. add as much or as little red pepper flakes as you like. simmer over low heat for about 1\/2 hour. serve with penne pasta (or pasta of your choice).","target":"heat bacon in a large skillet over medium-low heat. cook until bacon renders its fat and begins to brown. stir in crushed red pepper and cook 1 minute. add tomato sauce and bring to a boil. cook pasta according to package directions. drain pasta, reserving 1\/2 cup of cooking liquid. return pasta to pot. add bacon\/tomato sauce mixture and reserved pasta cooking liquid to pot. bring to a boil and remove from heat. stir in grated cheeses and basil. toss to mix and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes. pour into colander and rise under cold running water. drain well. set aside. in a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives. pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.","target":"bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. drain artichoked hearts, reserving liquid. in large bowl combine pasta, artichoke heats, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. toss and chill for 1 hour in refrigerator. just before serving, drizzle reserved artichoke marinade over salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. in medium bowl combine flour, baking soda, and salt. mix well with wire whisk. set aside. in a large bowl with an electric mixer blend brown and white sugar at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix! add the flour mixture and chocolate chips, and blend at low speed until just mixed. do not overmix! drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. bake 22-24 minutes or until golden brown. transfer cookies immediately to a cool surface with a spatula.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. in medium bowl combine flour, baking soda, and salt. mix well with wire whisk. set aside. in a large bowl with an electric mixer blend brown and white sugar at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix! add the flour mixture and chocolate chips, and blend at low speed until just mixed. do not overmix! drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. bake 22-24 minutes or until golden brown. transfer cookies immediately to a cool surface with a spatula.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. in medium bowl combine flour, baking soda, and salt. mix well with wire whisk. set aside. in a large bowl with an electric mixer blend brown and white sugar at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix! add the flour mixture and chocolate chips, and blend at low speed until just mixed. do not overmix! drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. bake 22-24 minutes or until golden brown. transfer cookies immediately to a cool surface with a spatula.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. in medium bowl combine flour, baking soda, and salt. mix well with wire whisk. set aside. in a large bowl with an electric mixer blend brown and white sugar at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix! add the flour mixture and chocolate chips, and blend at low speed until just mixed. do not overmix! drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. bake 22-24 minutes or until golden brown. transfer cookies immediately to a cool surface with a spatula.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. in medium bowl combine flour, baking soda, and salt. mix well with wire whisk. set aside. in a large bowl with an electric mixer blend brown and white sugar at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix! add the flour mixture and chocolate chips, and blend at low speed until just mixed. do not overmix! drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. bake 22-24 minutes or until golden brown. transfer cookies immediately to a cool surface with a spatula.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300 degrees f. in medium bowl combine flour, baking soda, and salt. mix well with wire whisk. set aside. in a large bowl with an electric mixer blend brown and white sugar at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix! add the flour mixture and chocolate chips, and blend at low speed until just mixed. do not overmix! drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. bake 22-24 minutes or until golden brown. transfer cookies immediately to a cool surface with a spatula.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: oven- 425. mix flour, baking powder, salt. cut in butter, stir in cheese and onion. mix egg and milk-stir into floured mixture. drop by heaping t onto greased cookie sheet or roll and cut to size you want. leave 1 inch between biscuts. bake 15-20 minutes.","target":"line pie plate with pastry. sauté onion in butter until tender; spread over pastry. spread cheese over onion in pie pan. blend 3 eggs slightly beaten, plain flour and mustard. beat, making sure mixture is smooth. add undiluted can of soup, and 1\/2 cup milk; stir until blended. pour over cheese and onion. bake 40 - 60 minutes in preheated oven at 350° f or 180° celsius. finished when firm to the touch, and light brown on top. let stand 20 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: skin the chicken. heat the oil in a large skillet. brown the chicken on all sides and remove from the pan. add the onion and garlic to the drippings in the skillet and saute until transparent add the wine and bring to a boil, simmer until it is reduced by 1\/3. add the broth, spaghetti sauce, mushrooms, rosemary, anchovy fillets, and black pepper. stir well, the add the chicken. cover and simmer for 30 minutes.","target":"cut chicken into bite size pieces. spray large skillet with olive oil cooking spray. saute chicken, onions, and green peppers for 6-8 minutes. stir in drained tomatoes and tomato sauce. add splenda, italian seasoning, olives, and black pepper. simmer for 10-15 minutes, stirring occasionally. for each serving place 1\/2 cup pasta on plate and spoon 2\/3 cup chicken mixture over top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor, combine pecans and flour. pulse until nuts are finely chopped but not oily. transfer to a plate. season chicken breasts with salt and pepper and dredge in pecan crumbs, pressing so coating adheres. in a large skillet, melt 2 t butter over medium heat. add chicken and cook, turning once, until crust is browned and meat is white but still moist inside, about 8 minutes total. remove with tongs to a warm platter, leaving drippings in pan. melt remaining 1\/2 t butter in skillet. add shallots and sage and cook, stirring, until fragrant, about 30 seconds. add wine, raise heat to high, and boil until slightly reduced, about 2 minutes. pour sauce over chicken to serve.","target":"cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1\/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the onion, bell pepper, garlic and meat in olive oil in pressure cooker. if a lot of grease, drain. mix the rest of the ingredients. cook for 5 minutes in pressure cooker. cool at once. boil spaghetti with 1 t. olive oil and salt. serve meat over spaghetti.","target":"brown burger with minced onion. you can add as much onion as you like, i add a lot. brown sausage in separate pan. boil noodles as directed on box. heat up sauce in a decent size pan because you will be adding sausage and hamburger into it. add sauce packet but don't add water. it's got a wonderful flavor. add garlic and italian seasoning. drain grease from burger and add to sauce. if you'd like, drain sausage and add. i like the flavor of the sausage with the sauce so i add a little. simmer until done. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soften the cream cheese to room temperature. line pie crust with slices from 2 bananas. whip cream cheese till fluffy. gradually add sweetened condensed milk. continue to stir until well blended. add lemon juice and vanilla extract-blend well. pour into crust. chill 2 hours or until firm. garnish with banana slices from the third banana.","target":"combine yolks, salt and cornstarch. in a double boiler, scald milk. pour milk slowly over egg mixture, stirring constantly. return custard to double boiler, stirring until it thickens. remove from heat. stir in shortening, vanilla and artificial sweetener. place sliced bananas in bottom of baked pie crust. pour custard on top. chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soften the cream cheese to room temperature. line pie crust with slices from 2 bananas. whip cream cheese till fluffy. gradually add sweetened condensed milk. continue to stir until well blended. add lemon juice and vanilla extract-blend well. pour into crust. chill 2 hours or until firm. garnish with banana slices from the third banana.","target":"pour milk into medium bowl and add pudding mix granules. whisk for 2 minutes then gently stir in 1\/2 cup of the whipped topping. spoon 3 heaped tablespoons of the pudding mixture into each of 6 dessert dishes and then top each with 1 tablespoon of the chopped cookies and 3 banana slices. repeat layers and refrigerate for at least 1 hour. top with remaining 1\/2 cup whipped topping immediately before serving and store leftover desserts in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat the first 5 ingredients together until fluffy. line muffin pans with paper cupcake liners. place 1 vanilla wafer in the bottom of each liner. fill the liners about 2\/3 full of the cream cheese mixture. bake@ 375 f.for 15 minutes. top with pie filling and chill. you can change up the pie fillings to suit your families taste.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix cream cheese, sugar and vanilla with electric mixer on medium speed, until well blended. add eggs; mix until blended. line 12 muffin cups with paper; place 1 cookie at the bottom of each cup. pour batter evenly into muffin cups. bake at 350 for 20 minutes or until centers are almost set. cool. refrigerate 3 hours or overnight. garnish with fresh fruit.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add eggs one at a time and vanilla, beating on low speed after each egg addition just until blended. place 1 cookie in bottom of each 12 paper-lined muffin cups. fill evenly with batter. fill cup 3\/4 of the way. bake 20 minutes or until centres are almost set. cool. refrigerate 3 hours or overnight. drizzle with melted chocolate; top with dollop of cool whip.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. line muffin tins with 12 foil cupcakes papers, place vanilla waffers on the bottom of each. in mixing bowl, beat cream cheese and fat free cream cheese until smooth. add slpenda and vanilla and mix well. add eggs and beat until smooth. pour cheesecake mixture into muffin tins. bake for 20 minutes or unil centers are almost set. refridgerate 2 hours. enjoy.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f line muffin tins with 12 foil cupcake papers. place a vanilla wafer in the bottom of each cupcake paper. in mixing bowl, beat cream cheese and fat-free cream cheese until smooth. add sugar and vanilla and mix well. add eggs and beat until smooth. pour cheesecake mixture into muffin tins. bake for 20 minutes or until centers are almost set. cool. refrigerate 2 hours or overnight. decorate cheesecake tops with favorite pie filling.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat pudding mix into milk with a wire whisk. chill in the refrigerator until 'set'. place 1 vanilla wafer in the bottom of each liner. fill the liners about 2\/3 full of the pudding. top with pie filling and chill. for a change try different pie fillings according to your taste.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line muffin tins with liners. place one wafer in each liner. mix cream cheese, vanilla and sugar on medium speed until well blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake for 25 minutes at 325 degrees. remove from pan when cool and top with fruit, nuts, chocolate or whatever you wish!","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. line muffin tin with cups, then put a vanilla wafer in each. with hand mixer, soften cream cheese. while mixing add sugar and vanilla extract. add each egg, one at a time. spoon in mixture onto muffin cups. bake for 20 minutes, let cool, then add topping, refrigerate for about an hour.","target":"preheat oven to 325°f. line muffin tin with foil liners. place 1 (one) vanilla wafer in each liner. mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended. add eggs. mix well. pour over wafers, filling 3\/4 full. bake 25 minutes. remove from pan. cool. chill in fridge for about 10 minutes. top with your favorite garnish!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pears in water until they begin to soften. set aside. tie in a cloth bag: cinnamon, cloves, and ginger. simmer for 5 minutes spice bag, sugar and wine vinegar. add the partially tenderized pears and the liquid in which they were cooking. simmer with vinegar syrup 3 minutes. discard spice bag. pack fruit into sterile jars and cover with hot syrup. seal jars and process in boiling water bath 15 minutes for pints.","target":"preheat oven to 350°f. spread pecans on a large baking sheet. roast until fragrant, about 12 minutes. watch carefully so they don\u2019t burn. combine brown sugar, salt, thyme, rosemary, pepper and piment d\u2019espelette (or cayenne) in a small bowl. transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. sprinkle with the spice mixture and toss again. serve warm or let cool completely and store in an airtight container. tips and notes:. make ahead tip: store in an airtight container for up to 2 weeks. tip: piment d'espelette is a sweet, mildly spicy chile pepper from the basque region of france, ground into a powder. find it online at spanishtable.com."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine brown sugar, white sugar and softened butter in large mixing bowl until smooth. add baking soda, salt, vanilla and eggs; mix thoroughly. stir in flour until well combined. stir in chocolate chips. using an ice-cream scoop; drop cookie dough onto ungreased baking sheets. bake for 11 minutes at 350°. cookies will not look quite done. let cookies sit on baking sheets for 2 minutes, then transfer to wire racks to cool. makes about 3 to 4 dozen depending on the size of your ice-cream scoop.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine milk, sugar and vanilla in a large bowl and stir until sugar dissolves. pour mixture into the paper cups until they are half full. freeze for 1 hour or until slushy enough to support stick. put popsicle sticks in the cups for handles. freeze in freezer for a total of about four hours.","target":"prepare the pudding with the milk. place a tablespoon of pudding into freezer-pop molds. place a tablespoon of pie filling on top of the pudding. continue until the molds are full. using a knife, swirl the pudding and pie filling. don't mix, just swirl. place the sticks into the molds. place in the freezer until frozen. if you have leftover pudding and pie filling, transfer the pie filling into a non-metal container, cover and refrigerate. cover the pudding on the surface with plastic wrap to prevent a skin forming on the top. repeat the process to make more or use in another recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 3-4 quart crock pot, mix potato and carrots. in medium bowl, combine chicken broth, flour and spices and blend well until smooth. pour over vegetables in crock pot. add chicken. cover crock pot. cook on low for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. add peas and cover again. cook on high for 20 minutes until peas are hot. in small bowl, combine baking mix and milk and mix just until combined. do not over mix. drop by tablespoons onto hot chicken mixture in crock pot. cover and cook on high for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.","target":"in large saucepan, add condensed soup, chicken broth, water, celery, onions, garlic, poultry seasoning, pepper, chicken breast, potatoes and carrots. bring to a boil, reduce heat to simmer and cover pan. simmer on low for about 30 minutes. remove chicken from the saucepan, shred into bite-sized pieces. return chicken to pan and stir in peas. mix bisquick, buttermilk, and fat free half-and-half or low-fat milk in medium size bowl and blend to make a soft dough (if runny, add a little more bisquick). drop by tablespoonfuls into the simmering stew. cover pan and simmer on low for 20 minutes. uncover pan and simmer 10 minutes longer. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook macaroni according to package directions. heat oven to 350ºf. in a large bowl, mix dry milk, flour, and butter. gradually add boiling water, beating constantly. add 1 1\/2 of the cheese and continue beating until smooth and creamy. stir in macaroni, 1 cup of the remaining cheese, and salt. transfer to lightly greased 2-qt baking dish. cover with foil. bake 25 minutes. remove foil. sprinkle with remaining 1\/2 cup cheese. continue baking 1 minute or until cheese melts.","target":"cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour, cornstarch and garlic salt. sprinkle pork chops with salt and pepper. dredge chops in flour mixture and shake off excess. pour enough oil into large skillet to reach depth of 1\/2\" to 1\". heat oil to 350 degrees. fry chops in oil until golden about 5 minutes per side. note: i found they cooked much quicker. avoid overcooking or they will be dry.","target":"preheat oven to 375°f. trim fat from pork chops. place chops in a 13 by 9-inch baking pan. spread onion and peppers on top of chops. sprinkle with pepper and salt. refrigerate for 1 hour. cover pan and bake 30 minutes. uncover, turn chops, and continue baking for an additional 15 minutes or until no pink remains. garnish with fresh parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour, cornstarch and garlic salt. sprinkle pork chops with salt and pepper. dredge chops in flour mixture and shake off excess. pour enough oil into large skillet to reach depth of 1\/2\" to 1\". heat oil to 350 degrees. fry chops in oil until golden about 5 minutes per side. note: i found they cooked much quicker. avoid overcooking or they will be dry.","target":"trim all fat from chops. beat egg white with evaporated skim milk. place chops in milk mixture and let stand for 5 minutes, turning chops once. meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. spray a 9- x 13-inch baking pan with nonstick cooking spray. remove chops from milk mixture. coat thoroughly with crumb mixture. place chops in pan and bake in 375°f oven for 20 minutes. turn chops and bake 15 minutes longer or until no pink remains. yield: 6 servings - serving size: 1 pork chop (approx. 4 ounces)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam blue potatoes for 40 minutes, or until tender. drain potatoes and place in large bowl. in a pan, bring cream and butter to a boil-- remove from heat immediately. mash cooked potatoes in the large bowl. fold cream and butter into potatoes with a rubber spatula. season with salt and pepper. fold in blue cheese and scallions.","target":"peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape. while the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces. warm the milk. drain potatoes; return to the stove for a minute or two to dry out the water. mash potatoes; add the butter and warm milk. you should have a smooth thick mixture. add the cheddar and parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam blue potatoes for 40 minutes, or until tender. drain potatoes and place in large bowl. in a pan, bring cream and butter to a boil-- remove from heat immediately. mash cooked potatoes in the large bowl. fold cream and butter into potatoes with a rubber spatula. season with salt and pepper. fold in blue cheese and scallions.","target":"place potatoes in a saucepan, adding the onion. and enough water to cover. simmer until the potatoes are just cooked. and drain. mash well, adding enough milk to make creamy. adding the butter. mix in the parsley and cheese. mix well. serve hot. can also be heated in the oven for 20-30 minutes or until the top has slightly browned. also a nice variation as a topping for casseroles, and meat pies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grease covered casserole dish. cut cabbage into large pieces and place in casserole dish. brown turkey and onion. add rice to turkey and stir. salt and pepper to taste. put turkey mixture over cabbage. add tomato soup, water, and stewed tomatoes. bake (covered) for 30 to 45 minutes until rice and cabbage are tender.","target":"brown ground beef and onion together. place cabbage in large casserole. spread beef and onions over the cabbage. spread tomato soup over the beef. cover and bake one hour at 350 degrees. 1\/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cook bacon, crumble in bowl. season ribs with salt and pepper, cook in bacon grease 3-4 minutes on high heat, turning once. place in greased 9x13 baking dish, leave fat in skillet. cook cabbage and onion until softened in grease. remove from heat and mix in other unused ingredients. spoon over top of pork, sprinkle with bacon. cover with foil, bake 30-45 minute until center is 160°f.","target":"brown ground beef and onion together. place cabbage in large casserole. spread beef and onions over the cabbage. spread tomato soup over the beef. cover and bake one hour at 350 degrees. 1\/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak beans in water overnight. add salt and boil beans until soft. crush garlic and mix with cumin, oregano and vinegar. set aside. cut onions and peppers into very small pieces. saute in olive oil until the onions are brown. add garlic and spice mix and cook slowly. drain 1\/2 of the water from the beans and add to cooked mixture. continue cooking slowly until ready to serve. garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar. a small amount of sour cream adds a wonderful flavor.","target":"combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat. take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well. ***if you want a creamier thicker soup add the ½ cup of heavy cream at this time. after soup comes to a boil add the dash of vinegar. reduce heat and cook stirring regularly for 10 minutes. serve with optional dopple of sour cream and chopped scallions in the center of each serving. you can also use a pinch of parsley if you don�t have\/like scallions on top of the sour cream for a little color. you can also serve soup over cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak beans in water overnight. add salt and boil beans until soft. crush garlic and mix with cumin, oregano and vinegar. set aside. cut onions and peppers into very small pieces. saute in olive oil until the onions are brown. add garlic and spice mix and cook slowly. drain 1\/2 of the water from the beans and add to cooked mixture. continue cooking slowly until ready to serve. garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar. a small amount of sour cream adds a wonderful flavor.","target":"place all ingredients except 1 can of beans into a food processor or blender; process until smooth. pour into medium saucepan; bring to a boil over high heat. reduce to low and add remaining beans. simmer 15 minutes. ***super good with sour cream and diced tomatoes on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak beans in water overnight. add salt and boil beans until soft. crush garlic and mix with cumin, oregano and vinegar. set aside. cut onions and peppers into very small pieces. saute in olive oil until the onions are brown. add garlic and spice mix and cook slowly. drain 1\/2 of the water from the beans and add to cooked mixture. continue cooking slowly until ready to serve. garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar. a small amount of sour cream adds a wonderful flavor.","target":"rinse and sort the beans. cover them with several inches of water and soak overnight. drain the beans and put in large pot. add the water, broth and ham hock. bring to a boil then turn down to a simmer. simmer for about 2 hours. add additional water if beans become visible. remove ham hock and let cool just until you can safely handle it. remove the skin from the ham hock and discard. finely dice the meat and discard the bone. puree about half the beans in a blender or with a emulsion blender. return the pureed beans to the pot and add the diced ham. add seasonings and taste. adjust if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak beans in water overnight. add salt and boil beans until soft. crush garlic and mix with cumin, oregano and vinegar. set aside. cut onions and peppers into very small pieces. saute in olive oil until the onions are brown. add garlic and spice mix and cook slowly. drain 1\/2 of the water from the beans and add to cooked mixture. continue cooking slowly until ready to serve. garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar. a small amount of sour cream adds a wonderful flavor.","target":"place beans in a large saucepan with enough water to cover, and soak 8 hours, to overnight; drain. heat oil in a medium saucepan over medium heat, and sauté onion, green bell pepper, and garlic until tender. into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. season with salt, sugar, and pepper. bring to a boil. cover, reduce heat, and simmer 1 1\/2 hours, stirring occasionally, until beans are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients in a large pot and bring to a boil over med-high heat. reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest). serve garnished with a sprinkling of ground red pepper, if desired.","target":"heat butter and olive oil at med - lo heat. saute vegetables until all tender, 8 - 10 minutes, stirring occasionally. add beer, broth, salt, pepper, and dried parsley. bring heat up to high, and bring to a boil. add chicken breasts and lower heat to medium, simmer for 15 - 17 minutes. remove chicken breats and shred with two forks. if using cream, stir in cream. add chicken back into soup. enjoy! ;)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients in a large pot and bring to a boil over med-high heat. reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest). serve garnished with a sprinkling of ground red pepper, if desired.","target":"in a large soup-pot saute the onion, red bell pepper, and celery in olive oil until translucent. add ham and spices - cook 5 more minutes stirring occasionally \u2013 add a splash or water if it gets dry so as not to let the onions caramelize. to the pot add stock, lentils, and tomato and turn heat up to medium. let boil for 20 minutes. add chopped carrots and potatoes to pot and reduce heat to simmer \u2013 cook another 20 minutes. remove bay leaves and let the soup rest 15 minutes then serve with a sprinkle of parmesan cheese and some nice crusty bread :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients in a large pot and bring to a boil over med-high heat. reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest). serve garnished with a sprinkling of ground red pepper, if desired.","target":"heat oil in large saucepan or dutch oven over medium heat. add pepper\/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute. add tomatoes, broth, water and basil (or marjoram). bring to a rolling boil over high heat. add ravioli and cook for 3 minutes less that the package directions. add zucchini and return to a boil. cook until the zucchini is tender crisp, about 3 minutes. season with pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chops in an oven safe 9x13 casserole dish. mix remaining ingredients together well. pour mixture over chops. marinate in fridge for about an hour (this step is not necessary if you are pressed for time). bake in 350f oven for an hour. serve with rice or mashed potatoes.","target":"preheat oven to 350 degrees. spread mustard on all surfaces of chops. in a medium bowl combine bread crumbs, cornmeal and flour. coat chops with crumb mixture. place chops in 9x9 pan bake 30- 40 minutes or until chops are no longer pink and coating is lightly browned. in a small bowl combine yogurt and parsley; spoon over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dip chicken in lemon juice and rub with salt. melt butter in heavy sauce pan. add chicken, cooking 1 minute on each side. place piece of wax paper over top of chicken (to hold in the juices.). cover with a lid and bake at 450°f. for 10-12 minutes. (i know this sounds short, but the lemon juice speeds up the cooking time.) remove from oven and put chicken on a serving dish. boil leftover juices in pan and add boullion, then add whipping cream. boil until sauce thickens slightly. (it will thicken more as it sits.). pour over chicken and sprinkle with fresh parsley. serve with rice.","target":"season chicken breasts with salt and pepper and\/or other seasonings you may like (i use mrs. dash). bake chicken covered at 300 for 1 hour. once cooked allow chicken to cool fully, about 2 hours in fridge. mix the greek yogurt with the 2 ranch packets and garlic powder along with a sprinkle of salt and pepper to taste. using either your hands or a knife chop or shred chicken into tiny pieces. in large bowl mix cut up chicken, greek yogurt mixture, celery and onions and mix well. refrigerate for a couple of hours to let the flavors release."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken, then cool and shred. set aside. combine enchilada sauce, cream of chicken soup, and one cup each monterey jack and cheddar. bring to a boil. add chicken. spoon chicken mixture into tortillas and roll. put into a 9x13 inch pan. pour remaining sauce over top of tortillas and top with 1 cup monterey jack and 1 cup cheddar. garnish with green onions and olives. bake at 350 f for 30 minutes.","target":"preheat oven to 350 º. lighty oil spray a 9 x 13 baking dish. in a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1\/2 cups of the cheese. divide the chicken mixture among the 8 tortillas. roll tortillas and place seam-side down into baking dish. mix soup and milk until blended. spread soup mixture over roll-ups and top with the remaining cheese. bake 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken, then cool and shred. set aside. combine enchilada sauce, cream of chicken soup, and one cup each monterey jack and cheddar. bring to a boil. add chicken. spoon chicken mixture into tortillas and roll. put into a 9x13 inch pan. pour remaining sauce over top of tortillas and top with 1 cup monterey jack and 1 cup cheddar. garnish with green onions and olives. bake at 350 f for 30 minutes.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in 9 or 10\" nonstick skillet, heat oil over medium heat. add onion, carrot,pepper and garlic; saute about 5 minutes or until onion is translucent. reduce heat to low; add cabbage; cover skillet; cook stirring occasionally, about 10 minutes or until cabbage wilts. add frankfurter; cook until heated through. meanwhile in measuring cup or small bowl stir broth, cornstarch and soy sauce until cornstarch dissolves; pour over franfurter mixture; cook and stir until slightly thickened.","target":"stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. heat the oil in a 10\"-inch skillet over medium-high heat. add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp. add the broth mixture to the skillet. cook and stir until the mixture boils and thickens. sprinkle with the sesame seeds, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 8 ingredients in a bowl. mix thoroughly. pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. spread evenly and top with 1 1\/2 tortillas, cutting to fit pot. spread 1\/3 of remaining tomato mixture over top. repeat layering process, ending with tomato mixture. spread top evenly. sprinkle with olives. cover and cook about 5 hours. serve hot.","target":"preheat oven at 350°f. brown ground beef and drain. add the next 11 ingredients. simmer for about 5 minutes. layer a 9x13-inch pan with quartered tortillas. add about half of the meat mixture. add 1 cup of the cheese. repeat steps 4-6. put foil on top and bake on 350°f for 30 minute or till bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f degrees. spray rectangular pan (9x13x2-inch) with cooking spray. mix 2 tablespoons butter, the milk, chives, salt and garlic powder. mix crushed cereal, parsley and paprika. dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. place in pan. drizzle with 2 tablespoons butter. bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.","target":"preheat oven to 425. spray pan 13x9x2 with cooking spray. remove fat from chicken. mix margarine, milk chives, salt and garlic powder in one bowl. in seperate bowl, mix bran flakes, parsley and paprika. first dip chicken in margarine mix, then press into bran flake bowl to cover piece. place in pan, repeat with remaining chicken. lighty spray chicken with cooking spray. bake uncovered until chicken no longer pink in middle. approx 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mash potatoes with egg yolks, butter and ginger. whisk egg whites until stiff and fold into mixture. grease spring form ring tin and spoon in mixture. combine all topping ingredients. sprinkle over potato mixture and bake in preheated oven at 180°c for 20 minutes. delicious as a side serve with roasts and grills.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak saffron in hot water. cook potatoes in salted water until tender but still firm, drain and set aside. heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin. cook over low heat for 5 minutes or until onion is soft. add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes. add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened. stir in the parsley and cilantro.","target":"preheat oven to 120°c (250°f). peel and quarter the potatoes, and place in a roasting pan so they fit quite snugly. mix remaining ingredients well and pour over the potatoes so that the liquid comes half way up the pan. cover with foil and roast for 1 hour. turn the potatoes in the liquid and put the oven up to 180°c (350°f). return to the oven uncovered to allow the liquid to evaporate. cook until golden and liquid is gone; you may have to baste the potatoes a couple of times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place meat in crock pot. combine flour, salt and pepper. sprinkle over meat and stir to coat meat with flour. mix beef stew seasoning with water and pour over meat. add remaining ingredients and stir to mix well. cover and cook on low for about 10 hours. stir thoroughly before serving.","target":"put everything except frozen peas and italian seasoning into a large crock pot. cook on low if you have at least 6 hours until dinner, high if less than that. when you have 5 minutes left before dinner, put in the italian seasoning and frozen peas. stir and serve hot. an 8 quart crock pot is best, if your pot is smaller, only make a half batch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: seasoned flour: sift together to blend evenly and store in tightly covered jar. dredge 6 pork chops in 1\/2 cup seasoned flour. heat 2 tbsp. shortening in frying pan and brown chops on both sides. arrange in shallow baking dish. top each chop with 1 lemon slice. combine 2\/3 cup ketchup, 2\/3 cup water and 3 tbsp. brown sugar and pour mixture around and under the chops. cover and bake in 350° for 30 minutes. uncover and bake a further 20 minutes. add water if necessary.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange pork chops in a single layer in a 3 quart oblong baking dish. bake at 400 degrees fahrenheit for 20 minutes or until chops begin to brown. spoon off excess fat. meanwhile, in a small bowl combine soup, water, vinegar, worcestershire sauce, brown sugar, and hot pepper sauce. spoon soup mixture over chops. bake 15 minutes or until done and no pink remains. stir sauce before serving.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 2 c water to a boil. add sugar and salt and stir to dissolve. add chili powder and remaining water. remove from heat and cool. in a large bowl add pork chops and brine. refrigerate 6 hours or overnight. remove chops from brine pat dry. brush with olive oil, season with pepper,. grill about 12-14 minutes per side until chops are done, or a thrmometer reads 160 degrees serve with salsa.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all the marinade ingredients in a bowl; add the chops and set aside for 30 minutes to marinate, turning twice. (or refrigerate for 1-2 hours, turning 3 times.) preheat oven to 350*f. place the chops in a shallow roasting pan to fit; bake for 30 minutes, brushing occasionally with remaining marinade, turning once (or until the juices run clear). do not overbake or the chops will be tough. serve hot.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chops with cold water and pat dry. sprinkle chops with salt and pepper. dust with cornstarch on each side. brown chops on both sides in a little oil. place pork chops in single layer in lightly greased casserole dish. place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice. mix ketchup, brown sugar and water together. pour sauce over chops, turning chops to make sure they are covered with sauce. bake at 350 degrees fahrenheit for about 1 hour, or until chops are tender. turn chops after 30 minutes and baste with sauce. check occasionally to prevent burning. add a little water if necessary.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl combine water and salt, stirring until salt dissolves. add next 3 ingredients (sugar- vanilla), stir until sugar dissolves. stir in ice and add pork chops. cover and refrigerate for at least 8 hours. drain and remove pork chops from brine. discard brine. combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture. refrigerate at least 30 minutes. place flour in large plastic bag and add chops, shake well to coat chops. place chops on plate before frying. heat oil in large skillet over medium high heat. add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place pork chops in a casserole dish. place 1 tablespoon of rice on top of each one. cover with sliced tomato, then sliced onion and finally sliced potato. pour warm water over all until you can see the water cover and bake in 350 f oven for 1 1\/2 to 2 hours. hint, you can't over cook this as long as there is sufficient moisture.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat your oven to 350 degrees. lightly brown the pork chops in a skillet. arrange the chops in an even layer in a baking dish. combine remaining ingredients and pour over the chops. cover and bake for 1 hour, basting occasionally. remove the covering and continue baking for 15 minutes more. you may thicken the sauce if you desire with a little cornstarch\/water mixture.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat skillet with cooking spray and heat on high. sprinkle chops with sage, salt and pepper. cook chops 1 minute on each side. reduce heat to medium and cook chops 4 - 5 minutes on each side or until done. transfer to platter and keep warm. add onion to skillet, cook over medium heat 2 minutes stirring often. reduce heat, add jelly and mustard, and simmer 2 minutes or until glaze is reduce to 1\/4 cup. spoon glaze over chops and serve.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: at least 1 hour before grilling soak wood chips in enough water to cover. drain before using. for rub: in a small bowl, stir together dry mustard, paprika, basil, pepper, salt and garlic powder. trim fat from chops. sprinkle the rub evenly over chops; rub in with your fingers. prepare grill and wood chips for indirect grilling. test for medium heat above drip pan. place chops on grill rack over drip pan. cover and grill for 35 to 40 minutes or until the juices run clear.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute pork chops in the fat until lightly browned on both sides. sprinkle lightly with salt and pepper, then remove from skillet. add onions to the skillet and saute for 5 minutes. meanwhile, rinse the sauerkraut under cold water; drain well. combine the sauerkraut with the apricots, caraway seeds and sauteed onions. season to taste with salt and pepper. place 3\/4 of the sauerkraut mixture in a greased 2-quart baking dish, arrange pork over it, then cover with the remaining sauerkraut. cover and bake in a preheated 350 degree oven for 1 hour and 15 minutes, removing cover during last 15 minutes of cooking.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300. in medium saucepan, combine preserves, dressing, bouillon and onion. cook and stir until bouillon dissolves; simmer uncovered 15 minutes. sprinkle chops lightly with salt and pepper; coat with flour. fry in small amount of oil until golden. drain. arrange in shallow baking dish; spoon sauce evenly over chops. bake 20 minutes or until hot. garnish as desired. i cook these in the skillet instead of the oven.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: turn chops in seasoned flour. brown in bacon drippings. place in shallow baking dish. sprinkle with parsley and onion. add water, cover and bake at 350 degrees about 1 hour. uncover. mix ingredients for glaze. pour over chops. bake uncovered at 350 degrees for 20 minutes.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350%. in large skillet, heat oil over medium-high heat. brown chops about 4 minutes per side, remove to paper towels to drain. in a small bowl, combine brown sugar, salt, pepper, celery seed, and italian seasoning. arrange pork chops in a medium baking dish. sprinkle with lemon juice, then spread evenly with brown sugar mixture. pour tomato sauce over all. cover with foil and bake 30-40 minutes, to an internal temperature of 160 degrees.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse pork chops with cold water; do not pat dry. in a shallow bowl, stir together bisquick, sauce mix and paprika; dredge pork chops in coating mixture and shake off excess. in a large skillet, heat oil over medium-high heat. brown pork chops on all sides in oil. reduce heat to medium and cook until done, about 10-12 minutes, turning occasionally.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chops in baking pan, salt and pepper to taste. spread 2 teaspoons brown sugar and 2 t. chili sauce on each chop. top with slice of onion and slice of lemon. add enough water to reach a level halfway up on chops. bake, covered, at 350 for 2 1\/2 to 3 hours. uncover last half hour of cooking.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray 12-inch nonstick skillet with cooking spray; heat over medium heat. add pork chops and cook 10 minutes or until slightly browned, turning. once. combine marjoram, garlic salt, onion powder and pepper, sprinkle. over pork. add 1\/2 cup water to skillet; cover, reducing heat and cook 20. minutes or until pork reaches an internal temperature of 160ºf. remove chops. combine cornstarch and remaining 1 tablespoon water. add to pan juices; cook until thickened and translucent, stirring constantly. pour sauce over chops and sprinkle with parsley.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350º f. preheat a large heavy skillet, and add the oil. brown onions, garlic. rosemary , raisins and mushrooms in skillet, and remove to a dish. brown pork chops five minutes on each side. transfer the chops to a rectangular baking dish or use same skillet if oven proof. put the sauteed onion mixture on top. combine honey, seasonings and mustard and spread over chops. pour on grape juice. add raisins. bake uncovered for 45 minutes, basting occasionally. cool slightly and slice into thin strips. simmer pan juices until they reduce and thicken to desired consistency. transfer slices to a serving dish and pour over pan juices.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees fahrenheit. brown chops in oil. place browned chops in a shallow baking dish. combine celery, brown sugar, lemon juice, tomato sauce, water, salt, pepper, and mustard; pour over pork chops. bake uncovered for 45 minutes, or until chops are tender.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat frying pan over medium heat with olive oil coating the pan. liberally sprinkle adobo over chops and place in heated oil. liberally sprinkle adobo over other side of meat. when you have a good sear on the first side, flip and sear the second. after both sides have been seared turn down heat and finish cooking.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash the pork chops and season with the garlic powder and the season salt. place in a heated skillet with enough of the cooking oil to fry the chops. they do not have to be fried all the way through. take them out lay them on a paper towel to cool. while they are cooling, mix all of the remaining ingredients including 2 tbs of the drippings into a large sauce pan, turn the heat on low, and stir. while that is simmering cut the pork chops up into about 1 inch cubes, drop them into the red sauce and stir. you can turn the heat up a little at this point if you want, but this needs to simmer at least 15 mins.once the last piece of meat is added to the simmering pot. stir occasionally.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat an oven to 400°f. lightly grease a baking sheet. rub each pork chop with olive oil. in a small bowl mix together salt, pepper, paprika, and onion powder. season all sides of the pork chop with this mix. place seasoned pork chops onto the prepared baking sheet. bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145°f (which will depend on how thick the pork chops are).serve hot. notes: some people are concerned about the amount of salt. if you are sensitive to salt, or on a low sodium diet, reduce the amount of salt and add more to taste when serving.","target":"preheat oven to 400 degrees. coat a baking sheet with cooking spray. combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag. brush egg white over both surfaces of each chop. place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork. bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to toast rice bran, spread on baking sheet and bake at 325 degrees for 7 to 8 minutes. season insides of chicken breasts with 1\/4 teaspoon pepper and salt. combine rice, tomato, cheese, bran, basil, and remaining 1\/4 teaspoon pepper. spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. wipe off outsides of chicken breasts with paper towel. coat a large skillet with cooking spray and place over medium-high heat until hot. cook stuffed chicken breasts 1 minute on each side or just until golden brown. transfer chicken to shallow baking pan. bake at 350 degrees for 8 to 10 minutes.","target":"preheat oven to 350 degrees f. combine spinach, cheeses, and seasonings. lift up skin of each chicken breast and divide mixture evenly among them; be careful not to tear skins. smooth skin over stuffing; tuck skin edges underneath to form a neat package. brush chicken with melted margarine. place in 2-quart baking dish. bake uncovered for 45-50 minutes. remove skin before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. cheese layer: in a small bowl, combine cream cheese, sugar, and vanilla. mix until well blended. beat in egg. spread evenly over bottom of crust. pumpkin layer: combine remaining ingredients; mix well. pour pumpkin mixture on top of cheese mixture. place pie on a baking sheet. bake one hour or until pie is set. cool. refrigerate. serve with whipped topping, if desired.","target":"generously spread the dijon mustard over inside of pie crust. pour in the bag of cheese. arrange the tomatoes on top of cheese in a circular pattern. sprinkle with the seasonings. bake at 350 for 35-45 minutes. the outside of the crust should be brown. let stand 10 minutes! hint. slice through the tomatoes before baking in the number of slices you would like for the pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk together first 7 ingredients until well blended. place onion and bell pepper in 1 zip-top bag; add 1\/2 cup beer mixture. seal, turning to coat. chill 1 hour. place chicken in remaining zip-top bag; add remaining beer mixture. seal, turning to coat. chill 1 hour, turning once. drain chicken, discarding marinade. grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side. grill bell pepper 5 minutes. cut chicken into thin slices, and cut bell pepper into thin strips. serve chicken, onion, and bell pepper with flour tortillas. serve with desired toppings. *1(1 1\/2-pound) package flank steak may be substituted for chicken. marinate 4 hours. grill flank steak 10 minutes on each side.","target":"cut the chicken breast into strips. slice 1 red bell pepper and 1 green bell pepper into strips, throwing out the seeds. put the chicken and peppers in a bowl and season them with a dash of onion powder and garlic powder. in a medium-sized sauce pan on medium heat, sauté the chicken and pepper strips in 1 tablespoons canola oil for about 10 minutes, then place them onto a paper towel. after the towel has absorbed any excess oil, place chicken and peppers onto a large, whole-wheat tortilla. add 1\/2 cup shredded cheddar cheese and wrap it up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: butter a 9x13-inch pan. cover bottom of pan with hash browns. add hamburger, salt pepper and onions. sprinkle peas on top. mix soup and milk together and pour over peas. top with cheese. cover with foil and bake at 350°f for one hour. sprinkle with french fried onions and return to oven for ten more minutes.","target":"preheat oven to 375 degrees f. in a frying pan, cook onion in olive oil over medium high heat until translucent. add in ground beef and cook until browned. drain fat from ground beef. return the mixture to medium heat. sprinkle flour over the ground beef and mix inches cook for one minute, stirring constantly. add in ketchup, broth, worcestershire, salt and pepper and veggies. cook for 5 minutes. stir occasionally. spread mixture in bottom of greased 9\"×13\" baking pan. in a medium bowl, mix together the potatoes, cheese and butter. spread potato mixture over mixture in the pan. bake until hash browns are golden brown (45 minutes). serve hot. to reheat, microwave until hot then transfer to broiler to recrisp hash browns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook tortellini in boiling water with a bit of salt. drain and cool, do not rinse. whisk together herbs and dressing. chop all your vegetables. combine all in a large bowl. can be served room temp or chilled. if chilling, you may have to add more dressing before serving as the tortellini will soak the dressing up.","target":"cook tortellini according to package directions; drain. plunge into ice water to stop the cooking process; drain and place in a large serving bowl. stir in chicken, olives, pepper, onion and parsley. whisk together mayonnaise, red wine vinegar, and herbes de provence. add oil in a slow, steady stream, whisking constantly until smooth. pour over tortellini mixture, tossing to coat. stir in salt to taste. cover and chill at least 25 minutes. garnish with fresh parsley sprigs if desired. note: substitute 1 teaspoon dried italian seasoning for herbes de provence if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 8 ingredients. add pumpkin and mix. add cream and mix well. pour into unbaked pie crust. bake at 450° for 10 minutes, then 350° for 20 minutes. mix together butter, brown sugar and pecans. remove pie from oven and cover pie with pecan mixture. return to oven and bake for 20 minutes more or until knife inserted in center comes out clean.","target":"assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan cook half the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened. add the tomatoes, oregano, dried basil and the wine, and simmer the tomato sauce, stirring occasionally, for 15 minutes. in a food processor chop fine the remaining onion with the bell pepper and the zucchini. in a large bowl combine the chopped vegetables with the tomato sauce, parsley, fresh basil, turkey, bread crumbs, white pepper, whole egg, egg whites and salt to taste. divide the mixture between two loaf pans 8 1\/2 x 4 1\/2 x 2 1\/2 inches. bake the meat loaves in a pre-heated 350 degree oven for 1 hour 15 minutes.","target":"in a skillet, saute onion in oil until tender; set aside. in a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. add the bread crumbs, spinach and reserved onion; stir to combine. crumble turkey over mixture and mix until blended. shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.spoon salsa over top. bake, uncovered at 350 degrees for 30 mintues. drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. in a large saucepan, combine peaches, 1\/3 cup of the sugar (5 1\/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches. set pan over medium heat and bring to a boil. cook until mixture thickens, about 1 minute. remove from heat and transfer mixture to an 8-inch square baking pan. to make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. work in margarine with a fork until mixture resembles coarse crumbs. add milk and stir until flour mixture is evenly moistened. drop 8 tablespoons of topping mixture onto peach mixture. bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. cut into 8 pieces and serve.","target":"- put fruit in bottom of 9x13-inch pan. -mix together flour, splenda, and butter until it resembles a course meal (cut in with pastry knife or fork). -sprinkle on top of fruit. because whole wheat pastry flour can be grainier than all purpose, i melted 1\/2 stick of butter and poured over topping for added moisture. -bake at 350°f for 30 minutes, or as your oven allows. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken breast halves between 2 pieces of waxed paper. pound chicken to 1\/8\" thickness. mix sugar and cinnamon. coat apple slices with sugar mixture. divide apples among chicken breast halves; secure with toothpicks. cover and grill chicken 4 to 6\" from medium coals, 20 to 25 minutes, turning after 10 minutes, until done. remove toothpicks. mix the apple cider and cornstarch in 1 quart saucepan. cook over medium heat until thickened and bubbly. spoon over chicken.","target":"preheat oven to 350 degrees f. combine spinach, cheeses, and seasonings. lift up skin of each chicken breast and divide mixture evenly among them; be careful not to tear skins. smooth skin over stuffing; tuck skin edges underneath to form a neat package. brush chicken with melted margarine. place in 2-quart baking dish. bake uncovered for 45-50 minutes. remove skin before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken breast halves between 2 pieces of waxed paper. pound chicken to 1\/8\" thickness. mix sugar and cinnamon. coat apple slices with sugar mixture. divide apples among chicken breast halves; secure with toothpicks. cover and grill chicken 4 to 6\" from medium coals, 20 to 25 minutes, turning after 10 minutes, until done. remove toothpicks. mix the apple cider and cornstarch in 1 quart saucepan. cook over medium heat until thickened and bubbly. spoon over chicken.","target":"1. using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. set aside. 2. in a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. spoon evenly into pockets in chicken breasts. if necessary, secure openings with wooden toothpicks. sprinkle chicken with black pepper. 3. coat an unheated large nonstick skillet with cooking spray. preheat skillet over medium heat. add chicken. cook for 12 to 14 minutes or until no longer pink (170 degrees f), turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat sugar and egg yolks until white and frothy. whisk egg whites until stiff. fold mascarpone (or ricotta) into egg mixture. add egg whites carefully. pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually i make it in a glass loaf tin) in a single layer. cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa. cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.","target":"blend mascarpone, ricotta cheese, pudding mix, and splenda until smooth. i use my food processor. place in a large bowl. gently fold in the whipped topping. in a small shallow bowl combine the coffee flavored liqueur and espresso. quickly dip 1\/2 of the lady fingers into the espresso mixture until moistened, not wet. line them up along the bottom of a trifle bowl. gently spoon in 1\/2 of the cheese mixture over the lady fingers. dip the remaining lady fingers into the espresso mixture. line them up on top of the cheese mixture. gently spoon the remaining cheese mixture on top of the lady fingers. lightly dust the top with cocoa powder. cover and refrigerate for at least 8 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all dry ingredients together in a large bowl. beat eggs, add milk and vanilla. add liquid to to dry mixture slowly, stirring well to remove all lumps. heat a small frying pan over medium heat. butter the pan before each pancake is made. only pour enough batter to coat the bottom of the pan (1\/4 to 1\/2 cup will do it).","target":"sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1\/4 cup (60ml\/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all dry ingredients together in a large bowl. beat eggs, add milk and vanilla. add liquid to to dry mixture slowly, stirring well to remove all lumps. heat a small frying pan over medium heat. butter the pan before each pancake is made. only pour enough batter to coat the bottom of the pan (1\/4 to 1\/2 cup will do it).","target":"in a medium-size mixing bowl, beat yolks until thick. in a separate bowl, sift together flour, salt and sugar. add the sugar mixture and milk into the egg yolks incrementally. stir in the sour cream. in a medium-size mixing bowl, beat egg whites until stiff but not dry. fold the egg whites into the batter. heat skillet or griddle to a high temperature. place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. brown the pancake on one side. flip pancake over when bubbles appear on surface. brown on the other side. repeat process with remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 160c (325f). grease 24cm round springform tin, line base with baking paper. sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts. beat eggs and oil together and add to dry ingredients, together with banana. mix well. pour mixture into prepared tin. bake for about 1 1\/4 hours. cool cake in pan.","target":"boil raisins and water together to get 1\/4 cup raisin juice. cream together butter and and powdered milk. add bananas, raisin water, vanilla, lemon juice eggs and finely chopped nuts. blend in dry ingredients bake in 9x10-inch cake pan at 350° for 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425 degrees f. peel the potatoes. then with a mandoline, thinly slice. begin layering them into a very lightly oiled 9x13 baking dish. season each layer lightly with salt and pepper and sprinkle with grated cheese and onion. repeat 3 or 4 times and end with a sprinkling of cheese. pour heavy cream over all. bake, uncovered, in the upper third of the oven for 45 to 50 minutes. this dish can wait, loosely covered, for half and hour or so. to hold it any longer, stop the cooking process just before the last bit of liquid has been absorbed and heat gently just before serving.","target":"preheat oven to 375°f. set provolone and parmesan cheeses aside and reserve for later. in an 8x8 inch square baking dish, make alternate layers of red and green tomatoes with onion, garlic slices, basil, and toasted rectangles of bread, and placing shredded mozzarella on the first layer. drizzle each layer with olive oil and balsamic vinegar, and season to taste with salt and pepper. cover dish with foil and bake for 30 minutes. uncover dish and place provolone and parmesan cheeses on top. return to oven and bake for 25-30 minutes more or until cheese is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan cook onion and bell pepper in hot oil until tender. combine beer, water, cornstarch, and cajun seasoning in a small bowl and mix well. add to saucepan. cook and stir over medium heat until thickened and bubbly. cook and stir 2 minutes longer. serve with grilled or broiled beef or lamb.","target":"in a very large skillet, melt together the olive oil and butter, then sauté diced onion over medium-low heat until it is translucent, about 5 to 7 minutes. stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat. add the beer, brown sugar, mustard, pepper, and worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste. place fish pieces in the skillet and cook until fish flakes easily with a fork. serve and enjoy! note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small sauté pan, heat the oil until it starts to shimmer (just below smoking temperature); add the pepper flakes, and then the garlic. as the garlic begins to brown, season the shrimp with salt and pepper, then place the shrimp in the pan with the garlic, swirling the pan gently. sauté over medium-high heat for 1 minute, then stir in the parsley. sauté for another minute, remove from the heat, and serve.","target":"bring water to a boil and simmer beef in it for 20 minutes. remove beef and discard water. cool beef then slice as thinly as possible. cut the slices into 2\" lengths. drain well and pat dry with paper towel. heat 3 tbsp oil in a nonstick pan over medium-high heat. fry beef slices for 5 minutes, or until beef is brown and dry. remove from pan. heat remaining 2 tbsp oil in the pan and fry onions and garlic for 3 minutes. add chili sauce, salt and tomatoes and cook for 5 minutes. return beef to the pan and cook for 5 minutes stirring constantly. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce. shake well. refrigerate for 25 minutes (or up to 24 hours). coat a wok with cooking spray and set to med hi heat. remove the chicken and pineapple from bag with slotted spoon, (keep the marinade). when wok is hot, add the chicken and pineapple. cook and stir for 2 minutes. add the peppers; cook and stir for 3 minutes. add the marinade; bring to a boil. cook and stir for 5 minutes. serve over rice.","target":"put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken. refrigerate for 15 minutes to 1 hour. in a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink. remove chicken with slotted spoon and keep aside. in the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender. return chicken to skillet. add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet. cook and stir for 2 minutes then sprinkle with walnuts. serve over rice if desired, enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour,garlic salt, and pepper in a large bowl. coat stew meat in bowl of flour mixture, tossing to coat, set aside. heat 1\/4 oil in a 6 quart stockpot or roasting pan. saute onion in that pan 8-10 minutes. remove onion from pan, set aside. add remaining 1\/4 cup oil to the same pan. add beef chunks, browning on all sides. return onion to pan. add beer,soy sauce,steak sauce,worcestershire sauce,and thyme. add potatoes,peas, carrots, and parsley. simmer, covered, for 60 minutes,or until meat is tender.","target":"in a medium bowl, mix soy sauce, italian dressing, barbecue sauce, vegetable oil, garlic, steak seasoning, seasoning salt, salt and ground black pepper. place steak in the mixture. cover and marinate in the refrigerator 12 hours, or overnight. turn the steak once during marination. preheat an outdoor grill for medium-high heat and lightly oil grate. cook steak on the prepared grill 5-7 minutes per side, or to desired doneness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice all vegetables in 1\" pieces. in a large pot drizzle in olive oil and brown the first 6 ingrediants. add fava beans (may substitute green lima beans), water, tomatoes, black pepper, and parsley. cover and stir occasionally over moderate heat until vegetables are done. serve over rice or couscous.","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice all vegetables in 1\" pieces. in a large pot drizzle in olive oil and brown the first 6 ingrediants. add fava beans (may substitute green lima beans), water, tomatoes, black pepper, and parsley. cover and stir occasionally over moderate heat until vegetables are done. serve over rice or couscous.","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat broiler or prepare grill to high heat. roast peppers under broiler or on grill, turning frequently until charred on all sides. remove and place peppers in bowl, then cover them for 15 minutes or until cool enough to handle. remove and discard charred skin, then core and seed peppers. cut them into fine dice. in medium bowl, combine peppers, garlic, basil, vinegar and oil. season with salt and pepper to taste. cover and let stand 30 minutes at room temperature to allow flavors to blend.","target":"divide cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. place in small shallow dish. add dressing; turn skewers to evenly coat ingredients with dressing. let stand at room temperature 20 minute to marinate, turning occasionally. remove skewers from marinade just before serving; discard marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel the oranges and remove all the white pith. separate the orange sections from the membranes and cut each section into 1\/4-inch pieces. in a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon. refrigerate or serve at room temperature.","target":"remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. leave them in if you prefer more. rinse the cilantro well before chopping. combine all ingredients in a large bowl. letting it stand for a few hours will help combine the flavors, but is not an essential step."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a highball glass filled with ice, add vodka. fill with lemonade. cut the lemon into four wedges and squeeze the juice into the glass; taste after each wedge is squeezed, some like more tart than others. stir well. garnish with an additional lemon wedge if desired.","target":"squeeze 1\/2 lemon into a tall glass. add stevia (two little scoops, 28mg each) or a dash into glass. mix to dissolve the stevia. add ice and fill with water. stir and drink. i use pure stevia extract powder made by kal. i purchased it at the health food store. expensive stuff, but it lasts a long time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix garlic, onion, honey, soy, ginger and pepper to make a marinade. cut large livers in half and cut away any white sinew. prick them all over with a fork and pour the marinade over them. leave them for 30 to 40 minutes. heat the oil in a frying pan, with a slotted spoon lift the livers out of the marinade and brown them on a high heat for 1 or 2 minutes. lower the heat, add the marinade and chicken stock to the pan and simmer for 7 to 10 minutes. add the prunes, peaches and heat through. check the seasoning and serve.","target":"mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated. in a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan. add the sherry; cook over a high flame for 1 to 2 minutes; good served over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix garlic, onion, honey, soy, ginger and pepper to make a marinade. cut large livers in half and cut away any white sinew. prick them all over with a fork and pour the marinade over them. leave them for 30 to 40 minutes. heat the oil in a frying pan, with a slotted spoon lift the livers out of the marinade and brown them on a high heat for 1 or 2 minutes. lower the heat, add the marinade and chicken stock to the pan and simmer for 7 to 10 minutes. add the prunes, peaches and heat through. check the seasoning and serve.","target":"warm butter and oil in a large saucepan over medium heat. add chicken livers and saute until brown, about 10 minutes. add brandy, stock, mustard, rosemary, green peppercorns, and garlic. bring to a boil and boil vigorously until most of liquid has evaporated. transfer to a food processor along with softened butter and process until smooth. season with salt. transfer to small dish and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook spaghetti according to package directions. i like to add the chopped onion and green bell pepper to the ground beef while browning the meat. drain fat. combine the tomato juice, tomato paste, and water with meat. simmer for 15-20 minutes. *can use v-8 juice instead of tomato juice, if you would like!","target":"brown burger with minced onion. you can add as much onion as you like, i add a lot. brown sausage in separate pan. boil noodles as directed on box. heat up sauce in a decent size pan because you will be adding sausage and hamburger into it. add sauce packet but don't add water. it's got a wonderful flavor. add garlic and italian seasoning. drain grease from burger and add to sauce. if you'd like, drain sausage and add. i like the flavor of the sausage with the sauce so i add a little. simmer until done. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in butter until it is soft. then add sugar, salt, and nutmeg and toss in pan. turn down heat to still cook, but not to get onions dark, but golden brown. add hot broth and all other liquids. bring to a boil, then reduce heat and simmer for 10 minutes. ladle soup into 6 ovenproof casserole dishes or pots and top each with a peice of french bread. put about 2 tbs of the swiss cheese on top and cook at 300 for 10 minutes. serve with additional swiss cheese and parmesan.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in butter until it is soft. then add sugar, salt, and nutmeg and toss in pan. turn down heat to still cook, but not to get onions dark, but golden brown. add hot broth and all other liquids. bring to a boil, then reduce heat and simmer for 10 minutes. ladle soup into 6 ovenproof casserole dishes or pots and top each with a peice of french bread. put about 2 tbs of the swiss cheese on top and cook at 300 for 10 minutes. serve with additional swiss cheese and parmesan.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. in medium bowl combine cheeses. ladle soup into six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tbsps of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in butter until it is soft. then add sugar, salt, and nutmeg and toss in pan. turn down heat to still cook, but not to get onions dark, but golden brown. add hot broth and all other liquids. bring to a boil, then reduce heat and simmer for 10 minutes. ladle soup into 6 ovenproof casserole dishes or pots and top each with a peice of french bread. put about 2 tbs of the swiss cheese on top and cook at 300 for 10 minutes. serve with additional swiss cheese and parmesan.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. ladle soup into four to six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tablespoons of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly. note: you can add 12 ounces more of consomme or beef broth if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil add beef and brown. add soup, broth and worcestershire sauce, heat to a boil stirring often. add pasta and peas cook at medium heat about 10 minutes or until pasta is cooked. sir in sour cream gently. serve immediately. sprinkle with pepper.","target":"combine 1\/2 cup flour and 1\/4 teaspoon of pepper in a large resealable bag. add beef, a few pieces at a time, and shake to coat. in a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. remove and keep warm. in the same skillet, saute mushrooms and onions in drippings until tender. add garlic, cook 1 minute longer. whisk remaining flour and broth until smooth, stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add the beef, salt, and remaining pepper, heat through. add sour cream, heat through. (do not boil) serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 4 ingredients. gradually add the flour. shape into 1-1\/2 inch balls. roll out on floured surface until 1\/8 of an inch thick. grill on moderately hot griddle until it bubbles and then flip over. butter one side, sprinkle sugar on them and then rolled them up and eat them.","target":"rinse potatoes in cold water; drain thoroughly. in a bowl, mix potatoes, eggs, onion, flour, parsley, salt and pepper. pour batter by 1\/3 cupfuls onto a greased hot griddle. fry 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, mix together the first 5 ingredients. in a second bowl, mix together eggs, oil, and vanilla. make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened. fold in the pears and pecans. fill paper lined muffin cups two-third full. bake at 350 degrees for 25-30 minutes or until test done. cool for 5 minutes before removing from pan to wire rack to complete cooling.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, mix together the first 5 ingredients. in a second bowl, mix together eggs, oil, and vanilla. make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened. fold in the pears and pecans. fill paper lined muffin cups two-third full. bake at 350 degrees for 25-30 minutes or until test done. cool for 5 minutes before removing from pan to wire rack to complete cooling.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated. beat the eggs and sugar until fluffy. with the mixer running, slowly pour in the oil. one by one, mixing well after each addition, add the remaining flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla. mix in the apples and nuts, then stir in the raisins by hand. pour into a buttered and floured bundt pan and bake about 30-35 minutes. turn cooled cake out onto a plate. to make the glaze, stir the maple syrup and sugar until smooth. spoon the glaze over the top of the cake, letting it drip down the sides.","target":"preheat oven to 350°f (180°c). spray 8\u201D x 8\u201D (20cm x 20cm) square pan with non-stick cooking spray. sift all dry ingredients together in a bowl. set aside. in a large mixing bowl mix all wet ingredients together. at low speed slowly add the dry ingredient mixture until fully mixed. stir in raisins and\/or walnuts, if desired. pour into prepared pan, spreading evenly. bake 35-40 minutes or until a toothpick inserted in the center comes out clean. let cool in pan at least 20 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl, mash cottage cheese till almost smooth. add eggs, beat lightly. add flour, salt and cinnamon; mix well. drop by scant 1\/4 cup onto lightly greased hot griddle or skillet. when bubbles appear on top, turn and brown lightly on other side.","target":"measure eggs, cottage cheese, buttermilk, flour, sugar, salt, baking powder, and baking soda into a mixing bowl. beat until smooth. heat griddle; spray with non-stick spray or oil if needed. pour batter from ladle or alrge spoon. turn each pancake as soon as it's puffed adn full of bubbles. cook other side until golden brown. makes about 30 small pancakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, combine sour cream, milk, chives, salt, and pepper. add potatoes and mix well. spread potatoes out in a 15x10 inch baking pan. mix together cheese and cornflakes; sprinkle over potatoes. bake at 350 degrees for 50-60 minutes or until potatoes are tender.","target":"oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1\/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook lasagne noodles according package instructions. while cooking noodles, brown the hamburger with onion and garlic in the oil. drain fat. add sugar, pepper, salt, tomatoes and tomato sauce. simmer for 10 minutes. slice both lbs of cheese. mix oregano and basil together in a separate bowl. in a 9x13-inch dish layer noodles, cheese, sauce, and then spices. repeat for 2 or 3 layers. bake at 375 for 1\/2 hour. you can freeze lasagne and cook for one hour.","target":"brown ground meat and drain completely. return meat to skillet and add in taco seasoning. mix in refried beans ( this helps to thicken the meat mixture and add great flavor). set aside mixture. layer tomato sauce in bottom of oven safe dish. add 2-3 tortilla shells overlapping slightly. layer meat mixture alternating between layers of shells. top with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak the bread in milk until all soggy. squeeze out all the milk and add the melted butter sultanas, chopped apple, beaten eggs, sugar syrup and nutmeg. you then just pour all this into a baking dish and bake for about an hour till all cooked. grill the top to make it crispy.","target":"variation; try adding some dried fruit, such as apricots, cherries or dates to the pudding with the apples. butter a 5-cup ovenproof dish with butter. place apples in bottom of dish, then sprinkle half of the sugar over them. pour wine or apple juice over the apples. add the bread slices, pushing down with your hands to flatten them slightly. mix the cream with eggs, the remaining sugar, and pour over the bread. add zest to the top, over bread and egg mixture. set aside and to soak for a minimum of 30 minutes. bake in preheated 350-degree oven for about 25 minutes, until golden and set (inserted knife comes out clean)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak the bread in milk until all soggy. squeeze out all the milk and add the melted butter sultanas, chopped apple, beaten eggs, sugar syrup and nutmeg. you then just pour all this into a baking dish and bake for about an hour till all cooked. grill the top to make it crispy.","target":"preheat oven to 350°f. whisk together eggs, milk, splenda® granular, cinnamon, and vanilla in a large bowl. gently stir in bread cubes and raisins. pour mixture into a 1 1\/2-quart ungreased baking dish. bake 40 minutes or until a knife inserted in center comes out clean. let stand 10 minutes before serving. note. bread pudding may be prepared in individual baking dishes. baking time will be decreased by approximately 10 minutes. exchanges per serving: 1 1\/2 starch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak the bread in milk until all soggy. squeeze out all the milk and add the melted butter sultanas, chopped apple, beaten eggs, sugar syrup and nutmeg. you then just pour all this into a baking dish and bake for about an hour till all cooked. grill the top to make it crispy.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak the bread in milk until all soggy. squeeze out all the milk and add the melted butter sultanas, chopped apple, beaten eggs, sugar syrup and nutmeg. you then just pour all this into a baking dish and bake for about an hour till all cooked. grill the top to make it crispy.","target":"preheat oven 350°f. spread margarine thinly on both sides of slices of bread. cut each slice into 3\/4-inch cubes. place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray. arrange peaches and pears on top of bread and sprinkle cranberries over all. in a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined. gradually add milk to egg mixture, stirring well. stir in vanilla. pour egg mixture over bread mixture; do not stir. bake for 45 to 50 minutes, or until pudding is lightly browned. serve warm topped with a small amount of fat-free whipped topping if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop chicken, bacon, onion and turnip into bite-sized pieces. crush garlic cloves. put turnip on to boil. spray pan, brown the meat, then add onion and garlic. after 15-20 mins, add stock, herbs, and wine vinegar to the meat pan. evaporate a little of the liquid. check turnip is cooked then drain and put in a casserole dish. cover to keep warm. check meat is cooked through, then stir fromage frais into the sauce. pour mixture over turnip. enjoy!","target":"preheat oven to 400 degrees. mix water, vodka, ranch, italian and turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely. mix in rice and peas. place chicken breasts on top and sprinkle with onion soup mix. cover and bake for 1 hour and 20 minutes. remove from oven and allow to stand, still covered, for 5 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. in a large skillet, heat oil over medium-high heat. add onions and cook, stirring often, until translucent and golden, about 10 minutes. stir in curry paste, chard, apricots and chicken broth until combined. remove from heat. add cooked rice and chicken to curry mixrture, stir well to combine. spoon into a 8-inch square baking dish and top with almonds. cover with foil and bake for 20 minutes or until heated through and flavours have combined.","target":"preheat oven to 400 degrees. mix water, vodka, ranch, italian and turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely. mix in rice and peas. place chicken breasts on top and sprinkle with onion soup mix. cover and bake for 1 hour and 20 minutes. remove from oven and allow to stand, still covered, for 5 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a flameproof casserole, add the chicken and fry until lightly browned on all sides. remove the chicken from the pan with a slotted spoon. set aside. add the vegetables to the pan and fry for 5 minutes or until softened. stir in the flour and gradually add the remaining ingredients, including the chicken, stirring thoroughly. bring to the boil, cover and simmer gently for 40 minutes, stirring occasionally. serve.","target":"preheat oven to 400 degrees. mix water, vodka, ranch, italian and turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely. mix in rice and peas. place chicken breasts on top and sprinkle with onion soup mix. cover and bake for 1 hour and 20 minutes. remove from oven and allow to stand, still covered, for 5 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a large, non-stick casserole with oil and place over a high heat. add the chicken pieces and cook until lightly browned on all sides. add the onions, carrots, garlic, stock, and tarragon, season well, and bring to the boil. reduce the heat to medium-low, cover with a lid, and cook gently for 20 minutes. at the end of the cooking time add the green beans and cook for a further 5 minutes. check the seasoning, then serve immediately in warmed bowls.","target":"preheat oven to 400 degrees. mix water, vodka, ranch, italian and turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely. mix in rice and peas. place chicken breasts on top and sprinkle with onion soup mix. cover and bake for 1 hour and 20 minutes. remove from oven and allow to stand, still covered, for 5 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel potatoes. cook potatoes and garlic cloves, covered, in boiling water for 20 to 25 minutes or until tender; drain. mash potatoes and garlic; add sour cream. beat in enough milk to make fluffy. season to taste with salt and pepper. return potatoes to pan and heat through. transfer to a serving bowl. if desired, sprinkle with parmesan cheese and garnish with basil. make-ahead instructions: prepare potatoes as directed, except place in a greased 1-1\/2-quart casserole before heating through. cover and chill for up to 24 hours. bake covered in a 350°f oven for 55 minutes or until heated through. if desired, sprinkle with parmesan cheese and garnish with basil just before serving.","target":"peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape. while the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces. warm the milk. drain potatoes; return to the stove for a minute or two to dry out the water. mash potatoes; add the butter and warm milk. you should have a smooth thick mixture. add the cheddar and parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice cucumbers and combine with onions, peppers, and salt. cover and let sit 12 hours or add 2 trays of ice cubes and let set 3 hours. drain well. combine sugar, vinegar, tumeric, mustard seed, celery seed in large saucepan and bring to a boil. add veggies and return to full boil. pack in hot sterilized jars, add 1\/4 tsp alum if you like to keep crispier. process in hot water bath for 10 minutes. i dont use alum and i buy ball pickling lime which i soak the cucumbers in for 12-24 hours before proceeding with the recipe. they are always crispier that way but bread and butter pickles are good soft too so dont worry about it if you prefer not to use lime or alum.","target":"combine cucumber, onion and garlic in a bowl. sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight. drain well. combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes. discard garlic clove. stir in sweetner and put in sterilized jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop onion, crush garlic and fry in butter, put into casserole dish with the chicken pieces, bay leaf, mushrooms and wine. season to taste. cook in 325 oven for 20 minutes or until cooked. sauce: put some butter in a pan and add flour to make a roux, add salt and pepper to taste. strain wine from the casserole and keep the chicken warm. add wine to the roux with the cream and stir constantly on a very low heat until smooth. add the stilton, pour over top of chicken and sprinkle with parsley. enjoy.","target":"remove the skin from the chicken pieces. if you leave it on it will not crisp but rather will become unpleasantly soggy -- even downright rubbery. arrange chicken pieces on a baking sheet. top each piece with a tbs of your favorite salsa. i prefer the pace brand and usually use medium heat. bake at 350 about 45-60 minute or until chicken is tender. top each piece with shredded cheese. return to oven for about 5-10 minutes or until cheese is bubbly and browning. i like to serve these with either white rice or cornbread and a green salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in blender or processor, combine banana, sugar, juice and extracts. process till smooth and creamy. sift together flour, cocoa, baking powder and salt. combine with banana mixture. beat egg whites till very frothy but not peaked. fold into brownie mixture. add nuts. bake in pam-sprayed 8-inch square pan for 35 minutes@ 350*. remove and cool.","target":"preheat oven to 375ºf(175ºc). butter 13\"x9\"(32.5x22.5cm) and line bottom with parchment paper. in a large bowl, beat cream cheese and butter or margarine until smooth. beat in chocolate and sweetener. beat in eggs 1 at a time, scraping the bowl well after each addition. add the coffee granules and extracts. beat until combined. in medium bowl, mix almond meal, cocoa powder, salt and baking powder. add to the chocolate mixture and beat well. scrape into prepared pan and smooth the top. bake 35-40 minutes, until the top is firm. cool on wire rack before cutting. store, covered in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. combine baking mix, cocoa and nutmeg in med bowl. add yogurt, honey and oil; stir until a soft dough forms. drop by lg spoonfuls onto lightly sprayed baking sheet, 1 inch apart, forming 6 shortcakes. bake for 15 minutes, or until a pick comes out clean. cool on wire rack. mix berries and sugar. slice each shortcake in half; divide berries among bottom halves. put on the tops. dust with powdered sugar.","target":"in a large bowl, mix flour, baking powder and salt. cut in shortening. mix in egg. add 1\/3 cup milk. slowly add as much milk as needed to make a non-sticky dough. pat dough out on floured surface. cut rounds with biscuit cutters or drinking glasses. place on ungreased cookie sheet and bake for 10 mins 450f til lightly browned. split in half. if desired, spread each half with butter. sprinkle artificial sweetener over strawberries and mix well. spoon strawberries over biscuit halves. top with whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine cracker crumbs, cheese, sesame seeds, and pepper. spread eggplant slices with mayo on both sides. coat with crumb mixture, and press crumbs into eggplant lightly to make sure they stick. cut slices into quarters, to make 4 triangles. place triangles on greased baking sheets. bake at 400 f until bottoms are golden, about 10-12 minutes. turn and then bake 5-7 minutes longer.","target":"heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. cook cumin seed 15 seconds or until dark brown. stir in fennel(if using) and pepper. immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden. stir in next three ingredients. add eggplant and reduce heat to medium. sauté 5 minutes, stirring occasionally, until eggplant softens. stir in tomatoes and simmer 10 minutes, stirring frequently. stir in beans. sprinkle with cheese. reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted. sprinkle with cilantro. serve with beaujolais, fumé blanc or chiantí."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream together the butter and sugar. add flour and oatmeal to the butter and sugar mixture to make dough. (it will be a little crumbly) set aside. stir juice and zest into milk. set aside. butter (or spray) a 9 by 13-inch pan. press two-thirds to three quarters of the dough into the pan. spread lemon\/milk mixture evenly over the top of the dough. sprinkle the remaining dough over the top. bake at 350 degrees for 30-35 minutes until golden. let cool, slice into 1-inch squares. cut into larger squares if you like.","target":"crust: preheat the oven to 350°f lightly spray an 8-x-8-inch baking pan. combine flour, splenda granular, and salt in food processor bowl. pulse 2 to 3 times. add butter; pulse until mixture resembles coarse meal. press mixture into the and bake 20 minutes or until crust is lightly browned. while the crust is in the oven, whisk together eggs and half-and-half in a medium bowl. gradually whisk in the splenda and flour. whisk in lemon peel and lemon juice. pour over hot crust and bake 15 minutes or until center is set and edges are lightly browned. cool completely in pan on a wire rack; dust with powdered sugar, if desired. cut into 2-inch squares, or whatever size you wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in 2 qt saucepan, cook mushrooms with water and oil for 5 minutes. add onions and wine; cook for 1 minute. add flour and stir for 2 minutes. slowly add milk, broth, thyme, sage, and cream cheese; cook for 3 minutes. heat oven to 375°f. in lg bowl, combine mushroom sauce, noodles, peas, parmesan and turkey. spoon into a greased 3-quart casserole dish. top with breadcrumbs, sprinkle with salt and pepper. bake for 30 minutes, or until bubbly.","target":"melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet over med heat, brown sausage. add wine, oil, onions and garlic; cook 5 minutes. add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes. bring to a boil. reduce heat, cover and simmer for 20 minutes. stir in parsley and salt.","target":"chop meat into bite sized pieces. in a bowl mix the seasonings. sprinkle seasonings over the meat. pour the wine into the mixture. let sit in the. refrigerator over night. the next day, coarsely grind the meat. stuff into casings or make patties. *great with italian rolls and lots of red wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet over med heat, brown sausage. add wine, oil, onions and garlic; cook 5 minutes. add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes. bring to a boil. reduce heat, cover and simmer for 20 minutes. stir in parsley and salt.","target":"prick sausage all over. put sausage into large pot, cover with cold water, and simmer for 10 minutes to extract excess grease. this can be done the night before. in 6-quart oval crockpot layer half the sausage and half of each other ingredient. repeat. cook on high for 3 hours then on low for 3-4 hours. serve over favorite pasta (i used bowties tonight), topped with parmesan. its low-carb if you control the pasta quantities."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet over med heat, brown sausage. add wine, oil, onions and garlic; cook 5 minutes. add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes. bring to a boil. reduce heat, cover and simmer for 20 minutes. stir in parsley and salt.","target":"in a lasagna pan, layer italian sausages, onions, peppers, garlic and drizzle with 2 tbs of olive oil. cover pan with foil and bake in 425 degree oven for 45 minutes (remove foil for last 15 minutes to brown sausages slightly. remove sausages from mixture and slice into bite sized coins. in a stew pot, sautee celery in remaining 1 tbs of olive oil 5 minute add bok choy and sautee until softened, add mushrooms and can of tomatoes, bring to simmer. toss pepper, garlic and onion mixture with sausage coins and add to stew pot. stir in oregano and salt, cover and let simmer for 1 hour, stiring frequently so it does not stick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in hot, nonstick frying pan, brown the almonds for 30 sec. wisk together the dressing ingredients. arrange spinach on 4 dinner plates, topped with mushrooms. on low heat in olive oil, saute red onion with minced garlic for 2 minutes. add dressing mixture and almonds to the onions. top salads with mandarin orange sections and hot dressing. serve immediately with rolls.","target":"wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels. blend together vinegar, water, mustard and splenda. finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes. add onion and garlic and continue to cook over medium high heat for 1-2 minutes. add the vinegar mixture and simmer 1 minute. pour dressing over spinach, toss well. divide onto 4 chilled salad plates and sprinkle with croutons. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in hot, nonstick frying pan, brown the almonds for 30 sec. wisk together the dressing ingredients. arrange spinach on 4 dinner plates, topped with mushrooms. on low heat in olive oil, saute red onion with minced garlic for 2 minutes. add dressing mixture and almonds to the onions. top salads with mandarin orange sections and hot dressing. serve immediately with rolls.","target":"combine spinach leaves, crumbled bacon, and mushrooms in large salad bowl. combine bacon drippings, vinegar, and grated onion in small frypan. bring dressing to a boil; add to salad; toss until spinach is well-coated. add egg slices and avocado to salad; serve immediately on warm plates."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut tomato into quarters, wash and discard seeds. halve jalapenos and discard seeds from one. pat dry all of the vegetables before chopping. chop onion and tomato. i like it chopped small. mince jalapeno and cilantro. mix together onion, tomato, jalapeno, lime juice, and enough cilantro to your tastes. drain off any extra liquids.","target":"chop tomatoes, onions, and jalapeños into small pieces by hand, put into large bowl (don't use blender). chop up a hand full of cilantro, stir into mix. add salt, garlic and chili powder. set in fridge for 20 minutes. dip your favorite chip and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut tomato into quarters, wash and discard seeds. halve jalapenos and discard seeds from one. pat dry all of the vegetables before chopping. chop onion and tomato. i like it chopped small. mince jalapeno and cilantro. mix together onion, tomato, jalapeno, lime juice, and enough cilantro to your tastes. drain off any extra liquids.","target":"on a cutting board, finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. place all in a glass bowl and mix together. add salt, pepper, water and vinegar. squeeze the juice from the lime into the mixture and mix thoroughly. chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread 1 cup rice in bottom of 9x13 pan. cover with milk or water. (not the milk included above) rice should not be floating in milk. use just enough to cover rice! lay in 6 chicken pieces. mix cream of mushroom soup and soup can full of milk and pour over chicken. sprinkle 1 pckg. onion soup mix over entire casserole. cover and bake at 350 f for 1 1\/2 hours. stir often during cooking to keep rice from sticking to pan.","target":"preheat oven to 425°f wash hands. combine rice and contents of seasoning packet in 13x9-inch baking pan. add boiling water; mix well. wash hands. lay chicken breasts on top of rice, sprinkle with garlic powder, cover and bake 30 minutes. add broccoli, cover and bake 4 to 6 minutes or until chicken is done (internal temperature 170° f). sprinkle with cheese and bake, uncovered 5 minutes or until cheese is melted and begins to brown. serving suggestion: serve hot out of the oven with yeast rolls. refrigerate leftovers. tip: you may substitute fresh boneless, skinless chicken breasts; this may decrease cooking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first five ingredients in a plastic zip-locked bag. marinate for 1 hour, turning occasionally. preheat oven to 425. remove chicken from bag and reserve marinade. arrange chicken in a shallow baking dish coated with cooking spray. pour reserved marinade over chicken; sprinkle with salt and pepper. bake at 425 for 20 minutes, baste chicken with marinade. bake an additional 20 minutes or until chicken is done. serve with lemon wedges.","target":"combine all but chicken and dried apricots. mix well, set aside. trim excess fat from chicken. rinse chicken with cold water, pat dry. place chicken in a 12 x 8 x 2\" baking dish. pour reserved apricot nectar mixture over chicken. cover and bake at 350 degrees for 45 minutes. uncover, and place aproicot halves in apricot nectar mixture. continue baking, uncovered, 15 minutes or until chicken is tender. remove chicken to a warmed serving platter, discarding apricot nectar mixture. garnish each thigh with 2 apricot halves. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into large chunks and roll in cornflour (i do this is a large plastic bag to cut down on the mess). heat oil in a large frypan and lightly brown the chicken pieces. add the soup mix,the apricot nectar and stock and stir well. cover and simmer gently for about 10 minutes, or until the chicken has cooked through. the smaller the chicken pieces, the quicker they cook. stir in the apricot halves and carrots. reheat. alternate cooking method. combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180°c for approx 75 minutes. add the apricot halves and the carrots during the last 1\/2 hour of cooking time. add a little extra stock if the dish thickens too much.","target":"combine all but chicken and dried apricots. mix well, set aside. trim excess fat from chicken. rinse chicken with cold water, pat dry. place chicken in a 12 x 8 x 2\" baking dish. pour reserved apricot nectar mixture over chicken. cover and bake at 350 degrees for 45 minutes. uncover, and place aproicot halves in apricot nectar mixture. continue baking, uncovered, 15 minutes or until chicken is tender. remove chicken to a warmed serving platter, discarding apricot nectar mixture. garnish each thigh with 2 apricot halves. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken; pat dry. set chicken aside. in a 3-1\/2 or 4 quart slow cooker place carrots; sprinkle with tapioca. place chicken pieces atop carrots. in a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon. pour over chicken pieces. cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1\/2 to 4 hours. stir in thawed pea pods. arrange chicken over rice on platter. skim fat from sauce; pour over chicken. sprinkle with sliced green onions.","target":"cook lasagna noodles per package instructions. sauté onions in a little olive oil, until translucent, then add mushrooms and garlic until mushrooms are lightly cooked. next, layer casserole dish with marinara sauce, noodles, veggies (including mushroom mixture), 1\/2 of the cottage cheese, 1\/2 of the chicken, 1\/3 of the mozzarella cheese, 1 tablespoons of the parmesan cheese. repeat steps for second layer. finish with remaining lasagna noodles, marinara sauce and mozzarella cheese. cover and bake at 350°f for about an hour. let rest for 15-30 minutes and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken; pat dry. set chicken aside. in a 3-1\/2 or 4 quart slow cooker place carrots; sprinkle with tapioca. place chicken pieces atop carrots. in a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon. pour over chicken pieces. cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1\/2 to 4 hours. stir in thawed pea pods. arrange chicken over rice on platter. skim fat from sauce; pour over chicken. sprinkle with sliced green onions.","target":"preheat oven to 450°f spray large pyrex rectangular pan with cooking spray to help from the food from sticking! i put all the cup up chicken, potatoes, carrots, broccoli and corn in a huge bowl. drizzle olive oil over mixture to coat, but don't drown! then sprinkle the garlic powder, salt, pepper and italian seasoning to your family's taste. we really like it seasoned! this is a lot of food, and sometimes i need to put in 2 pyrex pans. it's best to not overcrowd the mixture as it needs to brown. bake for 40-50 minutes, or until lightly browned (chicken cooked and veggies tender)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken; pat dry. set chicken aside. in a 3-1\/2 or 4 quart slow cooker place carrots; sprinkle with tapioca. place chicken pieces atop carrots. in a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon. pour over chicken pieces. cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1\/2 to 4 hours. stir in thawed pea pods. arrange chicken over rice on platter. skim fat from sauce; pour over chicken. sprinkle with sliced green onions.","target":"preheat oven to 450°f spray large pyrex rextangular pan with cooking spray to help the food from sticking! i put all the cut up chicken, potatoes, carrots, broccoli and corn in a huge bowl. drizzle olive oil over mixture to coat, but don't drown! then sprinkle the garlic powder, salt and pepper, and italian seasoning to your family's taste. we really like it seasoned! this is a lot of food, and sometimes i need to put in 2 pyrex pans. it's best to not overcrowd the mixture as it needs to brown. bake for 40-50 minutes, or until lightly browned (chicken cooked and veggies tender)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place butter, brown sugar, corn syrup, and condensed milk in a saucepan and heat over medium heat, stirring to dissolve sugar, about 5 minutes. stir un the vanilla, cinnamon, and salt. pour into a serving bowl. serve with sliced, cored apples (this recipe is enough for about 6 medium).","target":"preheat oven to 350°f. grease an oblong 9x13-inch cake pan and set aside. in a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel). mix in the apples and spread into the cake pan. bake for 45-50 minutes or until the top is golden brown. the color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate. warm caramel in a pyrex cup in the microwave 10 seconds or until hot. drizzle over crisp. serve crisp warm with sugar-free ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put crabmeat in mixing bowl. add beaten egg. mix lightly. add remaining ingredients in order listed. form the crab cake mixture into the desired size. fry in skillet with vegetable oil on medium to high heat (about 1\/2-inch of oil in bottom of skillet). fry on one side until golden brown and turn over on other side to get the same.","target":"pick through crabmeat, removing all bits of shell. place in a bowl and mix with shallots, bell peppers, celery, garlic, and parsley. stir in bread crumbs, old bay seasoning, finely ground pepper, cayenne pepper, and egg. wet your hands with cool water. pat crab mixture into 4 large or 8 small patties. wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes. when ready to cook, lightly coat a cast iron or heavy nonstick skillet with cooking spray. place over high heat and add crab cakes. brown for about 3 minutes per side, turning once, until golden brown and crusty. serve hot with the salsa alongside."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put crabmeat in mixing bowl. add beaten egg. mix lightly. add remaining ingredients in order listed. form the crab cake mixture into the desired size. fry in skillet with vegetable oil on medium to high heat (about 1\/2-inch of oil in bottom of skillet). fry on one side until golden brown and turn over on other side to get the same.","target":"in a medium bowl, toss crab with 1\/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries. gently stir in beaten egg. form mixture into 12 (3-inch) patties. spray both sides with nonfat cooking spray. spread remaining bread crumbs on a sheet of waxed paper. coat each patty; refrigerate for 1 hour. preheat oven to 400°f. spray baking sheet with nonfat cooking spray. place patties on sheet and bake 20 minutes or until crispy, turning over half way through. serve hot with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"sift all dry ingredients together and set aside. in a separate bowl mix all wet ingredients and mashed bananas. mix wet and dry ingredients together and mix well, then fold in nuts. pour in a greased and floured loaf pan. bake at 350 degrees for 30-45 minutes or until middle is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"mix all dry ingredients together except for the raw sugar. seperately mix all wet ingredients together. combine wet and dry ingredients mix well but don't over mix it will toughen the loaf. pour into greased and floured loaf pan sprinkle the raw sugar over the loaf cook at 350 degrees about 45 minutes until you can prick it with a tooth pick and it comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"preheat oven to 350. spray glass loaf pan with cooking spray. seperate egg yolks from egg whites. put egg whites to the side. combine flour, baking soda, splenda, flax seed, cinnamon, nutmeg and walnuts into a bowl. in a separate bowl, blend bananas together until mush. mix in butter, milk, sugar and egg yolks until creamy. combine dry ingredients slowly until well mixed. take egg whites and beat until stiff peaks form. fold into banana mixture. do not beat into mixture. fold in with large spoon. pour mixture into loaf pan. bake for 45 minutes or until toothpick inserted in comes out clean. cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"preheat oven to 350 degrees f. combine bananas, sugar, butter, vanilla extract and eggs in a large bowl and beat with a mixer until well blended. in another bowl, combine flour, salt, baking soda and stir. add flour mixture to banana mixture slowly and beat well. spoon batter into a 9 inch × 5 inch non-stick loaf pan and bake for 45 minutes, or until a wooden toothpick or clean knife inserted in the center comes out clean. cool for 15 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing.","target":"preheat oven to 350 and deg;f. mix bananas, xylitol and molasses in mixer using paddle attachment until bananas are completely mashed. add flour and baking soda; mix until combined. scrape down sides as needed. add oil, cream and vanilla extract in a steady stream until fully emulsified. add eggs and scrape bowl down. divide mixture into 2 loaf pans. bake for 30 minutes at 350f, reduce temperature to 330f for 50 minutes. remove from pan and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 375°f. combine flour, baking soda, and salt in a small bowl, set aside. beat butter, splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; gradually add flour mixture, beating until blended, stir in chocolate chips. spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 375°. in medium bowl, beat butters and brown sugar together until well blended. add egg and vanilla continuing to beat well. stir together flour, cocoa, baking soda and salt. add dry ingredients alternately with milk to butter mixture. stir in small chocolate chips (or chopped chocolate). drop by teaspoonfuls onto ungreased cookie sheet. flatten tops of cookies using the bottom of a glass or the palm of your hand. (note these cookies do not spread.) bake 7 to 9 minutes or just until set. remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"cream butter and sugars well until light and fluffy. add eggs and vanilla, mix well. add 1 cup of the flour, baking soda and salt, mix well. add remaining 1 1\/2 cups of flour, mix well. add chocolate chips and combine. drop dough by spoonfuls onto cookie sheets. bake at 375 degrees for 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preaheat oven to 350 degrees f. lightly grease a cookie sheet (or line with parchment paper) and set aside. in a medium mixing bowl sift together the flour, salt and baking powder. place the egg, stevia and vanilla in a large mixing bowl and beat well with a wooden spoon or hand-held electric mixer. slowly add the butter, continuing to beat until the mixture is smooth and creamy. add the flour mixture to the butter mixture, 1\/2 cup at a time, stirring well with a wooden spoon after each addition. fold in the chocolate chips. drop heaping teaspoons of batter onto the cookie sheet about 2-inches apart. bake 20-25 minutes or until the cookies are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 350 degrees. mix together flour, baking soda and salt - set aside. cream together butter blend, both splenda sugars and vanilla extract. mix egg whites and yolks together then slowly blend into creamed butter\/sugar mixture. slowly add flour mixture to butter\/sugar mixture, until no flour is visably seenin the bowl. stir in the chocolate chips using a tsp, drop dough on to ungreased cookie sheet and bake for 11 minutes. remove from oven and let cool. cookie will be light and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"heat oven to 350 degrees, beat margarine and sugar until creamy. add eggs, and vanilla; beat well. add flour, baking soda,protein powder, salt; mix well. stir in oats and chocolate morsel; mix well. drop by rounded tablespoons full on ungreased cookie sheet. bake 10-12 minutes until golden brown. cool 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":".heat oven to 350°f in medium bowl, beat margarin, egg and vanilla until light and well combined. stir together splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. stir in small chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 7 to 9 minutes or just until set (do not over bake). remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 375 degrees f. pour flour and \"i can't believe it's not butter\" into medium bowl and stir well. add splenda, egg, vanilla, salt, and chocolate chips into bowl. stir until a consistent batter forms. cover cookie sheet with wax paper. spoon teaspoon sized globs of dough onto wax paper. put in the oven and cook for 20 minutes, checking often. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375 degrees. mix both sugars, margarine and egg in a large bowl with a wooden spoon. stir in flour, baking soda and salt (dough will be stiff). stir in nuts and chocolate chips. drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet. bake until light brown, 8 to 10 minutes (centers will be soft). let cookies cool slightly, then remove from cookie sheet with a spatula.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks. along with carrots, place in a reynolds hot bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag). sprinkle with vegetable oil, salt, pepper and dry ranch dressing mix. fold the ends tightly to seal. put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.","target":"cut zucchini and eggplant lengthwise into 1\/2 inch thick pieces. core, seed and quarter the peppers. slice endives in half lengthwise. place all vegetables in a bowl and drizzle with 1 1\/2 tbsp olive oil. sprinkle with salt to taste and toss all to combine. combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine. grill or broil vegetables, turning them once until they are lightly browned on both sides. transfer vegetables to a serving platter, spoon the salsa verde over them and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl. rub can keep in an airtight container for 6 months. to prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish. add vegetables and seal bag, massaging and turning bag. open bag and sprinkle 1 tablespoon of the rub mixture onto the vegetables in the bag. prepare grill. place vegetables in a grill basket and place on grill. cover and grill for 8 to 15 minutes, turning a few times. remove vegetables to a platter or serving dish.","target":"cut zucchini and eggplant lengthwise into 1\/2 inch thick pieces. core, seed and quarter the peppers. slice endives in half lengthwise. place all vegetables in a bowl and drizzle with 1 1\/2 tbsp olive oil. sprinkle with salt to taste and toss all to combine. combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine. grill or broil vegetables, turning them once until they are lightly browned on both sides. transfer vegetables to a serving platter, spoon the salsa verde over them and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f place the olive oil and seasoning salt in a large pyrex dish and heat in the oven for 5 minutes. select the types and amount of vegetables you wish to use, add or substituting those you prefer. add the vegetables to the hot oil, tossing to coat. bake for approximately 45 minutes. after 1\/2 hour, move the vegetables around in the oil. continue cooking until the vegetables are tender. combine the dressing ingredients and pour over cooked vegetables then refrigerate.","target":"cut zucchini and eggplant lengthwise into 1\/2 inch thick pieces. core, seed and quarter the peppers. slice endives in half lengthwise. place all vegetables in a bowl and drizzle with 1 1\/2 tbsp olive oil. sprinkle with salt to taste and toss all to combine. combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine. grill or broil vegetables, turning them once until they are lightly browned on both sides. transfer vegetables to a serving platter, spoon the salsa verde over them and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set small frying pan in mid-high heat. add the butter and the cream to the frying pan and mix well. stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring. add the pasta to the boiling water along with some salt and cook to your liking. once the pasta is cooked, drain the pasta and add the sauce to it. mix well. add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.","target":"saute garlic, mushrooms, and spinach in a bit of veggie broth. cover, to keep warm. use a whisk to mix the skim milk and the flour in a small saucepan. heat the mixture slowly until it begins to thicken (but not boil). add the cheese and pepper. add the spinach and mushrooms. toss with warm, cooked pasta. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set small frying pan in mid-high heat. add the butter and the cream to the frying pan and mix well. stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring. add the pasta to the boiling water along with some salt and cook to your liking. once the pasta is cooked, drain the pasta and add the sauce to it. mix well. add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.","target":"cook pasta as instructed on package. combine broth, milk and flour in medium saucepan. stir in cream cheese, boullion cube, parmesan cheese, ground pepper, nutmeg, and garlic powder. cook two minutes, stirring constantly using a whisk until alfredo thickens. toss with cooked fettuccine pasta or pasta of your choice. top with fresh parsely and additional parmesan cheese, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix vanilla pudding with 1-1\/2 cups cold milk. chill for 15 minutes. blend in cream cheese till smooth. add peanut butter, peanut butter cups. put into pie shell. mix chocolate pudding with 1-1\/2 cups cold milk. chill for 15 minutes. put on top of vanilla mixture. top with cool whip and rest of peanut butter cups. chill for 2 hours or more.","target":"mix together pie filling mix and milk. add peanut butter and mix until smooth. (hint: spray your measuring cup with pam (or cheaper brand) and peanutbutter will slide out of cup). fold in whipped cream. add to baked pie shell. place in refrigerator until set (3- 4 hours)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk together the dressing ingredients until very well combined. poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside. drain and let cool slightly and cut into bite size pieces. cook pasta according to package directions. drain and toss with 3 tablespoons of dressing. plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions. drizzle with remaining dressing.","target":"preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in heavy large saucepan over medium-high heat. add onion, bell pepper and garlic, saute until tender, about 5 minutes. add remaining ingredients. cover and simmer until lentils and rice are tender and soup is thick, about 1 hour 15 minutes. season with salt and pepper, to taste.","target":"in large pot of salted boiling water, cook pasta until a dente. drain and refresh under cold water; reserve. in medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic. cover and bring to boil. reduce heat to a simmer and cook, uncovered, for 15 minutes. add chicken, basil, pasta, salt and pepper. cook 2 minutes. stir in olive oil. serve hot or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in heavy large saucepan over medium-high heat. add onion, bell pepper and garlic, saute until tender, about 5 minutes. add remaining ingredients. cover and simmer until lentils and rice are tender and soup is thick, about 1 hour 15 minutes. season with salt and pepper, to taste.","target":"spray a large saucepan with non-stick cooking spray. saute the carrot, onion and garlic over low heat until softened, about 5 minutes. add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender. stir in zucchini and heat 3-4 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in heavy large saucepan over medium-high heat. add onion, bell pepper and garlic, saute until tender, about 5 minutes. add remaining ingredients. cover and simmer until lentils and rice are tender and soup is thick, about 1 hour 15 minutes. season with salt and pepper, to taste.","target":"place all of the above ingredients except the flour and the milk into a large pot. add enough water to cover everything by 1 inch. bring to a good boil and boil for 5 minutes. turn the heat down, cover and simmer for 30 minutes. the vegetable need to be completely tender. mix the flour and milk together and then add it to the soup slowly while stiring the soup. return the soup to a simmer and simmer 10 minutes. on this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in heavy large saucepan over medium-high heat. add onion, bell pepper and garlic, saute until tender, about 5 minutes. add remaining ingredients. cover and simmer until lentils and rice are tender and soup is thick, about 1 hour 15 minutes. season with salt and pepper, to taste.","target":"in a 4-quart dutch oven over medium heat, heat oil. add onion, fennel and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently. stir in broth. bring to a boil, then reduce heat. simmer, covered, for 5 minutes. stir in potatoes, butternut squash and carrots. return to a boil, then reduce heat. simmer about 20 minutes or until vegetables are tender. stir in the 2 tablespoons of fresh oregano or fresh thyme. season with salt and pepper to taste. pour into soup bowls. if desired, sprinkle with shredded parmesan cheese and addition fresh herb."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat dutch oven or large saucepan over medium-high heat until hot. coat with nonstick cooking spray. add oil and tilt pan to coat bottom pan. add yellow onions; cook 8 minutes or until just begining to turn golden. add carrots and cook 2 minutes. add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat. reduce to medium-low; cover and simmer 15 minutes, stirring occasionally. stir in green onions, salt and pepper.","target":"cut bacon into 1\/4 in pieces. in a 6 oz or larger pot, put bacon, onion, and garlic. stir once and a while, cooking for about 3 minute. meanwhile, cut mushrooms in half. add mushrooms and cook until the pot is almost dry, 5 min or so. then add tomato paste and cook for 1 more minute. now add broth, barley, oregano, and water. bring everything to a boil, then reduce heat and simmer for 10 or 15 minutes, until barley is tender. if you wish, add more water to thin soup. at this time, add vinegar and salt and pepper. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large resealable plastic bag and combine first 6 ingredients. add chicken, half at a time, and shake to coat. in a large skillet cook chicken in butter 8-10 minutes or until juices run clear. serve with blue cheese or ranch dressing if you would like.","target":"remove skin from chicken. rinse chicken, pat dry. spray a 13 by 9 by 2 inch baking dish with nonstick coating. arrange the chicken, meaty sides up, in dish. brush with milk. in small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. sprinkle over chicken. bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry bacon in skillet remove bacon set aside to cool. chop up green pepper onions celery and garlic place in skillet with bacon grease. sauté till tender. crumble up bacon and add to vegetables. remove from grease and put in crock pot. sprinkle 1 tablespoon of cajun seasoning on chicken thighs. brown in grease from bacon and then put chicken in crock pot with vegetables. pour juices from bacon and vegetables over chicken. pour tomatoes over chicken and add the other tablespoon of cajun seasoning. cover and cook on low in crock pot 6 to 8 hours. serve over noodles or rice.","target":"remove skin from chicken. rinse chicken, pat dry. spray a 13 by 9 by 2 inch baking dish with nonstick coating. arrange the chicken, meaty sides up, in dish. brush with milk. in small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. sprinkle over chicken. bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat grill to 350 to 400 degrees (medium-high heat). place chicken pieces in a freezer type bag; flatten to ½ inch thick using a rolling pin or flat side of a meat mallet. stir together brown sugar and cajun seasoning; rub mixture over the chicken. grill chicken, covered with grill lid, 4 minutes on each side or until done. season with salt to taste. or. heat 2 t. butter and 2 t. canola oil in large skillet. add chicken breasts, cook 4 minutes per side or until done.","target":"remove skin from chicken. rinse chicken, pat dry. spray a 13 by 9 by 2 inch baking dish with nonstick coating. arrange the chicken, meaty sides up, in dish. brush with milk. in small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. sprinkle over chicken. bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare your charcoal on the grill, or preheat your gas grill to 350-400 degrees (medium-high). place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1\/2 inch thickness using a rolling pin or the flat side of a meat mallet. stir together brown sugar and cajun seasoning; rub over the chicken. when grill is ready, grill chicken, covered with the grill lid, 4 minutes on each side or until done. season with salt if you need it.","target":"remove skin from chicken. rinse chicken, pat dry. spray a 13 by 9 by 2 inch baking dish with nonstick coating. arrange the chicken, meaty sides up, in dish. brush with milk. in small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. sprinkle over chicken. bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place tomatoes in food processor; process on high for 1 minute. in dutch oven on medium heat, sauté onions in olive oil till soft but not browned. add tomatoes, tomato purée and all spices. cook sauce on very low heat for about 2 hours, stirring occasionally. add a little water if necessary as sauce cooks.","target":"slice the tomatoes into small wedges. in a large mixing bowl, combine the garlic, mint, basil, green onions, salt, and chili flakes. use a wooden spoon to mash the contents of the bowl until all the leaves are crushed and bruised. if you think you've mashed too much, keep going. toss the tomatoes into the herb mixture and then drizzle the chili oil over the tomatoes. use the wooden spoon to lightly mash the tomatoes until they lose their structure and are limp. chill the salad for at least an hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat together milk, butter and marshmallows until marshmallows melt. remove from heat, cool slightly then add 1 tbsp vanilla. blend in powdered sugar, coconut, almonds. chil until almost firm, then drop by teaspoonfuls on waxed paper. melt 1 to 1 1\/2 cups chocolate chips over hot water. dip coconut pieces in chocolate, then chill.","target":"combine dry ingredients in a bowl. heat butter, peanut butter and carob chips until melted, stirring to combine thoroughly. pour over dry ingredients and again mix thoroughly. spread in a glass 8\" x 8\" square pan. chill in refrigerator for at least two hours. cut into squares and serve. store unused portion in fridge. you can also make these as drop cookies by dropping spoonfuls onto waxed paper before chilling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan, bring the broth to a boil. stir in the couscous, cover and remove from the heat; let stand for 5 minutes. fluff lightly and place in a large bowl to cool. add the remaining ingredients except for the cheese and mix well. chill for at least 2 hours or overnight. stir in the cheese just before serving.","target":"in large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric . pour in 2 cups (500 ml) boiling water; cover and let stand until absorbed, about 5 minutes. fluff with fork. let cool. add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine. make-ahead: cover and refrigerate for up to 24 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat 1st amount of milk in saucepan until it simmers. while this is warming, stir sugar, flour and salt together in a bowl. mix in egg yolks, vanilla and 2nd amount of milk. stir continuously into simmering milk until it boils and thickens. remove from heat and add 2 sliced bananas. pour into pie shell. beat cream sugar and vanilla until stiff and pour over top of filling when cool.","target":"combine yolks, salt and cornstarch. in a double boiler, scald milk. pour milk slowly over egg mixture, stirring constantly. return custard to double boiler, stirring until it thickens. remove from heat. stir in shortening, vanilla and artificial sweetener. place sliced bananas in bottom of baked pie crust. pour custard on top. chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat 1st amount of milk in saucepan until it simmers. while this is warming, stir sugar, flour and salt together in a bowl. mix in egg yolks, vanilla and 2nd amount of milk. stir continuously into simmering milk until it boils and thickens. remove from heat and add 2 sliced bananas. pour into pie shell. beat cream sugar and vanilla until stiff and pour over top of filling when cool.","target":"pour milk into medium bowl and add pudding mix granules. whisk for 2 minutes then gently stir in 1\/2 cup of the whipped topping. spoon 3 heaped tablespoons of the pudding mixture into each of 6 dessert dishes and then top each with 1 tablespoon of the chopped cookies and 3 banana slices. repeat layers and refrigerate for at least 1 hour. top with remaining 1\/2 cup whipped topping immediately before serving and store leftover desserts in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large soup kettle, saute onions in the butter for five minutes or until transparent. remove kettle from the burner. sprinkle flour over the onions and stir in with a wire whisk. slowly add water stirring with the whisk continuously to avoid lumps. return to burner and simmer on medium low for about 30 minutes, stirring frequently. blend small quantities at a time in a food processor or blender and return to soup kettle. slowly add milk, stirring with the whisk. beat the egg yolk briefly with the whisk. slowly add about 1\/2 cup of the soup to the egg and blend well. add to soup kettle and heat through. avoid boiling. add salt and cayenne pepper to taste. grate edam cheese over soup and serve.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken, green pepper, cream cheese and 1\/2 cup salsa on low heat until cheese is melted. spoon evenly down center of each tortilla. place, seam side down, in lightly greased baking dish. stir velveeta and milk in saucepan on low heat until smooth. pour over tortillas. cover with foil. bake at 350* for 20 minutes; pour remaining salsa on top.","target":"preheat oven to 350 º. lighty oil spray a 9 x 13 baking dish. in a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1\/2 cups of the cheese. divide the chicken mixture among the 8 tortillas. roll tortillas and place seam-side down into baking dish. mix soup and milk until blended. spread soup mixture over roll-ups and top with the remaining cheese. bake 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken, green pepper, cream cheese and 1\/2 cup salsa on low heat until cheese is melted. spoon evenly down center of each tortilla. place, seam side down, in lightly greased baking dish. stir velveeta and milk in saucepan on low heat until smooth. pour over tortillas. cover with foil. bake at 350* for 20 minutes; pour remaining salsa on top.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crust: mix flour, sugar, baking powder and salt. cut in butter until crumbly. in small bowl, lightly beat eggs, vanilla and milk. add to dry mixture; stir with a fork until dough forms a ball. press half in bottom of greased 13x9 baking pan. chill remaining dough. filling: toss apples with cornstarch, sugar, brown sugar, and cinnamon. put apples in pan. roll out chilled dough to fit top of pan. place over apples. topping: brush milk onto top crust. mix sugar and cinnamon; sprinkle on top of crust. bake at 350* for 45 minutes, until golden brown.","target":"preheat oven to 350*f. melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool stir together flour, splenda, baking powder, and salt. gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) pour the batter into the pan over the margarine (don't stir). sprinkle with half of the cinnamon. place the apples ontop of the batter. sprinkle with remaining cinnamon. (don't mix) bake in the oven for 30-50 minutes, or until golden brown and bubbly. enjoy with some fat free vanilla ice cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crust: mix flour, sugar, baking powder and salt. cut in butter until crumbly. in small bowl, lightly beat eggs, vanilla and milk. add to dry mixture; stir with a fork until dough forms a ball. press half in bottom of greased 13x9 baking pan. chill remaining dough. filling: toss apples with cornstarch, sugar, brown sugar, and cinnamon. put apples in pan. roll out chilled dough to fit top of pan. place over apples. topping: brush milk onto top crust. mix sugar and cinnamon; sprinkle on top of crust. bake at 350* for 45 minutes, until golden brown.","target":"preheat oven to 350. the filling: in a large bowl combine apples, 1\/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract. stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces. pour mixture into a greased baking dish. do not worry about spreading out, it will naturally. place 2 tbs butter on top the apple mixture. the topping: add all remaining ingredients to a mixing bowl and stir until smooth. drop batter by the spoonful over the filling, spreading as even as possible. the batter will spread during baking. bake for 1\/2 hour at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: scrub potatoes thoroughly. cut potatoes into 1\/4 inch thick slices. in a 1 1\/2 to 2 quart casserole, combine potato slices and water. microwave on high, covered, for 9 to 11 minutes or until potatoes are just tender, stirring after every 3 minutes. drain potatoes well. dollop cheese onto potatoes. cook uncovered on high for 45-60 seconds until cheese melts. gently stir cheese into potatoes.","target":"oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1\/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: if you have a ricer, quarter and core the apples. place apples in crockpot and cover with water. sprinkle cinnamon on top as desired. after apples have cooked, mill through ricer removing skin and crushing. sugar to taste. serve warm or chilled. if you don't have a ricer, peel apples and proceed as directed, mashing apples after they are soft. my nephew insists on having this with baked ham!","target":"place flour, sugar, dry sugar substitute, cinnamon, nutmeg, and cloves in a mixer bowl and mix at low speed to blend well. combine hot applesauce and baking soda. (don't try to be modern and use cold applesauce and mix the baking soda with the flour; it doesn't work as well that way.). add the applesauce mixture, along with oil, nuts, and raisins, to flour mixture. mix at medium speed until flour is moistened and batter is creamy. spread batter evenly in a 9 x 13-inch cake pan that has been sprayed with cooking spray or greased well with margarine or butter. bake at 375 degrees for 20 or 25 minutes, or until bars pull away from the sides of the pan and a cake tester comes out clean from the center. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flours, baking powder, and salt with whisk. in another bowl, combine tofu, olive oil, brown sugar, maple syrup, and vanilla with an electric mixer until smooth. add dry ingredients and mix until combined. stir in walnuts. drop by teasponfuls onto ungreased baking sheets. bake at 350 for approximately 12-15 minutes until edges start to brown.","target":"preheat the oven to 350f degrees. line an 8 inch shallow square baking pan with oiled foil. melt the lowfat spread and rice syrup in a small saucepan over low heat, do not let the syrup mixture boil or the cookies will be tacky rather than crisp. off heat, stir in the flour, oats and pine nuts until well mixed. scrape the mixture into the prepared pan and pat it out evenly with your fingers. press the mixture down lightly. bake for 25 to 30 minutes, until the cookies are lightly browned and crisp. mark into squares while still warm. cool slightly, then lift them out of the pan and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blend pine nuts and lemon juice in a food processor or blender until smooth. add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine. use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!","target":"preheat the oven to 350f degrees. line an 8 inch shallow square baking pan with oiled foil. melt the lowfat spread and rice syrup in a small saucepan over low heat, do not let the syrup mixture boil or the cookies will be tacky rather than crisp. off heat, stir in the flour, oats and pine nuts until well mixed. scrape the mixture into the prepared pan and pat it out evenly with your fingers. press the mixture down lightly. bake for 25 to 30 minutes, until the cookies are lightly browned and crisp. mark into squares while still warm. cool slightly, then lift them out of the pan and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl. in a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk. gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter. fold in the almonds. place large tbsps of the mixture onto a baking tray lined with greaseproof paper. it should make around 16. bake at 350 for 10-12 minutes.","target":"preheat the oven to 350f degrees. line an 8 inch shallow square baking pan with oiled foil. melt the lowfat spread and rice syrup in a small saucepan over low heat, do not let the syrup mixture boil or the cookies will be tacky rather than crisp. off heat, stir in the flour, oats and pine nuts until well mixed. scrape the mixture into the prepared pan and pat it out evenly with your fingers. press the mixture down lightly. bake for 25 to 30 minutes, until the cookies are lightly browned and crisp. mark into squares while still warm. cool slightly, then lift them out of the pan and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring the sugar and water to a boil and cook until the sugar dissolves. add the remaining ingredients and simmer gently for about 10 minutes until the berries burst and the mixture gets thick, stirring often. pour into a bowl and refrigerate. serve at room temperature.","target":"combine all ingredients in a saucepan. do not use an aluminum pan. bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). pour into clean jars,cover and refrigerate for up to three weeks. can be canned or frozen for longer storage. plastic containers work best for freezing. serve with turkey, chicken or pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add the first 7 ingredients to a large pot; bring to a boil. lower heat and simmer for 15 minutes or until the apple is tender, stir frequently. add in blueberries and vinegar; bring to a boil lower heat to medium and cook 40 minutes or until thickened; stir often. divide mixture into air-tight containers. store in refrigerator up to 1 week; freeze up to 6 months.","target":"combine all ingredients in a saucepan. do not use an aluminum pan. bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). pour into clean jars,cover and refrigerate for up to three weeks. can be canned or frozen for longer storage. plastic containers work best for freezing. serve with turkey, chicken or pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook onion, garlic and wine in a skillet for about 5 minutes, stirring frequently. do not let onion brown. stir in the diced pears, cranberries, sugar and pumpkin pie spice. reduce the heat and simmer uncovered about 10 minutes, stirring frequently. serve warm, or at room temperature.","target":"combine all ingredients in a saucepan. do not use an aluminum pan. bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). pour into clean jars,cover and refrigerate for up to three weeks. can be canned or frozen for longer storage. plastic containers work best for freezing. serve with turkey, chicken or pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 4 ingredients in a saucepan. bring to boil. reduce heat and simmer, stirring occasionally, 30 minutes. stir in vinegar and next 6 ingredients. return to boil. reduce heat and simmer, stirring occasionally, 30 minutes. stir in cranberries and remaining ingredients; simmer, stirring occasionally, 10 minutes. cool. chill 8 hours or overnight.","target":"combine all ingredients in a saucepan. do not use an aluminum pan. bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). pour into clean jars,cover and refrigerate for up to three weeks. can be canned or frozen for longer storage. plastic containers work best for freezing. serve with turkey, chicken or pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a large heavy based saucpan. bring to boil, reduce the heat and simmer, covered for one hour. uncover and simmer, stirring occasionlly, until mixture is thickened. (this takes approx another 30 minutes or so.). remove from heat and let cool at room temperature. refrigerate in glass jars.","target":"combine all ingredients in a saucepan. do not use an aluminum pan. bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). pour into clean jars,cover and refrigerate for up to three weeks. can be canned or frozen for longer storage. plastic containers work best for freezing. serve with turkey, chicken or pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the cranberries, sugar and water into a saucepan. bring the mixture to a boil over high heat, stirring frequently. reduce heat to medium-low and cook about 15 minutes, stirring frequently. remove from heat and stir in the garam masala. variations: 1. the last minute of cooking, stir in 1\/4 cup orange marmalade. 2. let the mixture cool for 15 minutes and then stir in a can of apple pie filling. 3. add more sugar if you don't want a tart chutney. 4. if you want to buy the cranberries in advance, store them in the freezer, and cook the cranberries an extra five minutes.","target":"combine all ingredients in a saucepan. do not use an aluminum pan. bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). pour into clean jars,cover and refrigerate for up to three weeks. can be canned or frozen for longer storage. plastic containers work best for freezing. serve with turkey, chicken or pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sieve dry ingredients. rub in butter. add cheese, leaving a little to glaze the scones. bind with egg and milk and knead to a soft rolling consistency. roll out dough to 1\/2\" thick and cut into shapes. (round works very well with me). brush with milk or egg and top with grated cheese. bake for 10-12 minutes in a hot oven (425-450* f).","target":"preheat oven to 400 degrees. coat a metal baking sheet with cooking and set aside. combine first 2 flours, baking powder and sugar in a large bowl. cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham. in a separate bowl, whisk together buttermilk and egg whites with a fork. add milk mixture to flour mixture, stirring just until moist. place dough onto lightly floured surface; knead 5 to 6 times. place dough on baking sheet and pat into 8-inch circle; cut dough into 8 wedges; separate a little. bake until slightly browned; about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare onion soup mix according to directions. (there will be small dehydrated onions in the soup--just ignore them). while soup is simmering, heat butter and oil in sauté pan. sauté onion until just tender. remove onion and add to soup base. add vinegar and worcestershire sauce. simmer approx 20 minutes allowing time for soup base to reduce and infuse flavours. pour into small oven proof bowls or ramekins. place toasted french bread on top and sprinkle with cheese. broil in oven until cheese is lightly browned and bubbly.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. in medium bowl combine cheeses. ladle soup into six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tbsps of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare onion soup mix according to directions. (there will be small dehydrated onions in the soup--just ignore them). while soup is simmering, heat butter and oil in sauté pan. sauté onion until just tender. remove onion and add to soup base. add vinegar and worcestershire sauce. simmer approx 20 minutes allowing time for soup base to reduce and infuse flavours. pour into small oven proof bowls or ramekins. place toasted french bread on top and sprinkle with cheese. broil in oven until cheese is lightly browned and bubbly.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. ladle soup into four to six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tablespoons of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly. note: you can add 12 ounces more of consomme or beef broth if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. stir together shredded potatoes and butter. line bottom and sides of a medium glass baking dish with potato mixture. combine sausage, cheddar cheese, onion, pepper, cottage cheese and eggs; pour mixture into baking dish. bake for 60 minutes, until a toothpick inserted into center of the casserole comes out clean. let cool for 5 minutes before serving.","target":"butter a 13 x 9-inch baking pan. place bread cubes in baking pan. add bacon and spinach. top with cheese. whisk together eggs, half-and-half, salt and dried mustard. pour over bread mixture, covering thoroughly. cover baking pan with plastic wrap and refrigerate overnight. preheat oven to 350 degrees. remove plastic wrap and bake for 35-45 minutes or until set and brown on top. garnish with scallions and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small salad bowl, combine mayonnaise, yogurt, sugar, and lemon juice, to taste. core apples, cut into bite size pieces, dice celery. add both to salad bowl, fold in nuts. chill up to two hours. toss before serving. *variations: bananas and pecans or in the summer peaches and peanuts. you can also add 1 cup of shredded cooked chicken.","target":"in a medium bowl combine cabbage, celery, raisins and walnuts. whisk yogurt, mayonnaise, and lemon juice. stir in to cabbage mixture. season with salt and pepper. cover and refrigerate at least 1 hour. stir in apples before serving. diabetic exchanges - 1 1\/4 cup serving = 2 fruit, 1 fat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet, brown beef; drain. stir in taco seasoning, beans and salsa. bring to a boil; reduce heat and simmer for 5 minutes. cut peppers in half lenghtwise; remove seeds. drop peppers in boiling water for 3 minutes; drain. spoon 1\/2 cup meat mixture in each pepper half. place peppers in baking dish. cover and bake at 350* for 20 minutes. top each with tomatoes. cheese and sour cream.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a casserole dish combine the soup mix and water. mix together well. add the chicken pieces and turn to coat in the sauce. arrange the vegetables in the dish and wet them all over with the sauce also. drizzle the honey all over the dish. bake, covered in a 160°c (320°f) oven for 1 1\/2 hours. after the first hour of cooking remove the lid, stir and cook for the final half hour without the lid on. i like to serve this with steamed broccoli or peas.","target":"oven at 350°f. in a bowl, mix yogurt, mustard and ginger root. in a second bowl, mix breadcrumbs and seasonings. dip the chicken in the yogurt mixture, then the breadcrumb mixture. warning, this part is a bit messy -- place on a baking sheet sprayed with pam, or lined with parchment paper. bake for 35 minutes, till cooked through and golden brown. exchanges: 1 starch, 4 protein."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a casserole dish combine the soup mix and water. mix together well. add the chicken pieces and turn to coat in the sauce. arrange the vegetables in the dish and wet them all over with the sauce also. drizzle the honey all over the dish. bake, covered in a 160°c (320°f) oven for 1 1\/2 hours. after the first hour of cooking remove the lid, stir and cook for the final half hour without the lid on. i like to serve this with steamed broccoli or peas.","target":"pre-heat oven to 350. arrange chicken pieces in a shallow dish with a little room between them. sprinkle with lemon juice or white wine. sprinkle chicken with herb blend. bake chicken for 45 minutes to an hour or until cooked through. do not overcook. you may want to increase heat to 450 for the last 5-10 minutes to brown the skin more thoroughly if you like it that way."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 375°f. combine flour, baking soda, and salt in a small bowl, set aside. beat butter, splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; gradually add flour mixture, beating until blended, stir in chocolate chips. spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 375°. in medium bowl, beat butters and brown sugar together until well blended. add egg and vanilla continuing to beat well. stir together flour, cocoa, baking soda and salt. add dry ingredients alternately with milk to butter mixture. stir in small chocolate chips (or chopped chocolate). drop by teaspoonfuls onto ungreased cookie sheet. flatten tops of cookies using the bottom of a glass or the palm of your hand. (note these cookies do not spread.) bake 7 to 9 minutes or just until set. remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"cream butter and sugars well until light and fluffy. add eggs and vanilla, mix well. add 1 cup of the flour, baking soda and salt, mix well. add remaining 1 1\/2 cups of flour, mix well. add chocolate chips and combine. drop dough by spoonfuls onto cookie sheets. bake at 375 degrees for 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":".heat oven to 350°f in medium bowl, beat margarin, egg and vanilla until light and well combined. stir together splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. stir in small chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 7 to 9 minutes or just until set (do not over bake). remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 375 degrees f. pour flour and \"i can't believe it's not butter\" into medium bowl and stir well. add splenda, egg, vanilla, salt, and chocolate chips into bowl. stir until a consistent batter forms. cover cookie sheet with wax paper. spoon teaspoon sized globs of dough onto wax paper. put in the oven and cook for 20 minutes, checking often. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. preheat oven to 375 degrees. in mixer bowl combine butter and sugars; beat until fluffy and well blended. beat in egg. add vanilla and mix well. gradually add flour mixture until just blended. stir in chocolate chips and walnuts (if used). drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. bake until cookies are well browned (12 to 14 minutes). cool on wire racks.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute garlic in oil in a large skillet 1 minute. add chicken, and cook until browned (about 10 minutes). combine next 7 ingredients; pour over chicken. cover and simmer 35 minutes. add next 4 ingredients; cook, uncovered, 5 to 7 minutes or until vegetables are crisp-tenders. serve over rice.","target":"in a small bowl, combine 2 tablespoons butter, margarine or i can't believe it's not butter spread, apple juice, soy sauce and brown sugar; set aside. season chicken with salt and pepper. in a 12\" skillet, melt remaining 2 tablespoons butter, margarine or spread over medium-high heat and lightly brown chicken, garlic and scallions. add red pepper flakes. add broth. reduce heat to low and simmer covered 20 minutes or until chicken is thoroughly cooked. remove chicken to serving platter and keep warm. in same skillet, add soy sauce mixture. to serve, pour sauce over chicken and sprinkle with cashwes. serve, if desired, with hot cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the bacon or the ham hock until the fat starts to render out. add canned green beans, including the water in the can. salt and pepper to taste. add the potatoes and just enough water to cover; cook for about 25 minutes. for fresh green beans: sauté the pork after you have washed and cut the green beans in half; add to pot. cover with water. add salt and pepper and cook until tender on low heat. add in potatoes and cook a little longer until the potatoes are done.","target":"place the bacon, onion, and water into a large saucepan and cook on high until all the water has almost evaporated. watch this very carefully to keep from burning the onions and bacon. add all the green beans to the pan and lower the heat to medium-low. cover the pan and allow to cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings. add chili powder, cumin and salt; stir well. cook meat mixture over low heat 10 minutes. spoon meat mixture into a 13x9x2-inch baking pan. layer beans, tortillas and cheese over meat mixture. pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese. spread soup over top of casserole. cover baking pan; refrigerate overnight. bake, uncovered, at 350 degrees for 1 hour.","target":"preheat oven at 350°f. brown ground beef and drain. add the next 11 ingredients. simmer for about 5 minutes. layer a 9x13-inch pan with quartered tortillas. add about half of the meat mixture. add 1 cup of the cheese. repeat steps 4-6. put foil on top and bake on 350°f for 30 minute or till bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles until tender. drain and place into a 9 x 13 inch baking dish. add hamburger, onion, sour cream, pizza sauce, cottage cheese. add each ingredient as a layer; do not stir. top with cheese. bake a 350 degrees for 50 minutes or until cheese on top is bubbly.","target":"mix all ingredients except the noodles. in a four quart slow cooker, place half of the ingredient mixture. layer noodles over the mixture in the cooker. it is ok to break them to fit. cover noodles with remaining mixture. cook on low 5-6 hours. serve with salad, peas and bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles until tender. drain and place into a 9 x 13 inch baking dish. add hamburger, onion, sour cream, pizza sauce, cottage cheese. add each ingredient as a layer; do not stir. top with cheese. bake a 350 degrees for 50 minutes or until cheese on top is bubbly.","target":"shred zucchini. mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. press the zucchini mixture into the bottom of a lightly greased 9 x 13 inches glass baking dish. bake the crust uncovered for 20 minutes at 400 degrees. while the crust bakes, brown the ground beef in a large pan. add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. remove the crust from the oven. pour the meat and sauce over the crust. top with peppers, sprinkle with 4 oz. of cheese. bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. allow the dish to stand for 2 - 3 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash mushrooms and scoop out stems. chop stems as you did with celery and onion. melt butter in large pan on low-medium heat. add everything except the bread crumbs to the butter. turn to medium heat. sauté over medium for about 15-20 minutes. add bread crumbs, remove from heat. mix well, let cool for 20 minutes. preheat oven to 400°f. scoop stuffing into mushrooms so it's heaping quite a bit. put mushrooms on cookie sheet, no need to grease it (see tip below). place in 400°f oven for 20 minutes. serve hot! tip: this can be prepared in the am up to the baking part. just leave prepared mushrooms on counter top until you want to bake them (not overnight).","target":"preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash mushrooms and scoop out stems. chop stems as you did with celery and onion. melt butter in large pan on low-medium heat. add everything except the bread crumbs to the butter. turn to medium heat. sauté over medium for about 15-20 minutes. add bread crumbs, remove from heat. mix well, let cool for 20 minutes. preheat oven to 400°f. scoop stuffing into mushrooms so it's heaping quite a bit. put mushrooms on cookie sheet, no need to grease it (see tip below). place in 400°f oven for 20 minutes. serve hot! tip: this can be prepared in the am up to the baking part. just leave prepared mushrooms on counter top until you want to bake them (not overnight).","target":"heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped\/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in cooking dish (approx. 1 1\/2 qt) and set aside to cool. mix flour, sugar, cinnamon and milk. pour batter gently into the middle of melted butter but do not stir. pour peaches and juice into the center of the batter but do not stir. sprinkle cinnamon on top, a little at a time. bake at 350 degrees for approximately 30 minutes until brown and bubbly.","target":"preheat oven to 400. in a large mixing bowl, combine biscuit mix, brown sugar, nutmeg, and cinnamon. using an electric mixer on low, mix in softened margarine until mixture is crumbly. add milk and blend thoroughly. spread batter evenly on bottom of an 8\"-inch square pan coated with cooking spray. place peach slices on top of batter. pour reserved juice evenly over peaches. bake for 30 minutes. slice into 9 equal squares. refrigerate leftovers, then reheat before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cranberries finely with knife or in food processor. place chopped cranberries in medium mixing bowl and add remaining ingredients. mix well with spoon. spread keeps well in fridge for 3 to 4 days. makes about 1 cup cranberry spread. serve with crackers or pita.","target":"put prunes and water in a blender and puree. preheat oven to 400 degrees f. coat baking sheet with cooking spray. in a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon. mix in prune puree. add margarine and mix. mix in yogurt until just blended. stir in cranberries. on floured surface, roll or pat dough to ¾ inch thickness. cut out with 2 ½ - 3 inch cookie cutter, rerolling scraps as needed. arrange on baking sheet, spacing 2 inches apart. beat egg white and brush on scones. sprinkle with sugar. bake about 15 minutes or until golden brown and springy to the touch. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk vinegar, oil, salt, pepper and thyme. using a pastry brush, spread dressing on the mushroom caps. heat a large nonstick skillet over medium high. add mushrooms and cook 5 to 6 minutes. turn mushrooms and add onions; cook 5 to 6 minutes, until mushrooms are tender and the onions softened. spread bottom half of each roll with 1\/4 of the cheese. add arugula, then a mushroom, onions and other half of roll.","target":"preheat over to broil. spread dijon mustard of each slice of whole wheat bread. place one ounce of goat cheese, thinly sliced over each slice of bread. top with 2 slices of tomato each piece of bread. place under broiler for 3-5 minutes. until toasted and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: let the vegetable oil get heated in a large nonstick skillet over medium-high heat. sprinkle turkey cutlets w\/ salt and pepper. place cutlets in pan; cook 3 1\/2 minutes on each side or until done. remove cutlets from pan and keep warm. add in onions and bell pepper to skillet; stir\/saute for 2 minutes. add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes). serve sauce with turkey; couscous goes well with this.","target":"to prepare marinade, in a medium shallow dish, combine lemon juice, lime juice, honey, garlic, oregano, thyme, rosemary, black pepper, and cayenne pepper. mix well. reserve 1\/4 cup of marinade. add turkey to marinade in dish and turn to coat. cover dish with plastic wrap and refrigerate for 30 minutes. heat a charcoal grill until coals form white ash, or preheat a gas grill to medium. place turkey on a grill rack. discard marinade in dish. grill turkey 4 inches from the heat, turning once and brushing with reserved marinade, until cooked through and no longer pink, about 10 minutes. place turkey on a platter. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover the potatoes with water in a pot. add the salt and cook at medium heat for 30 min. drain the potatoes and let cool. thinly slice potatoes. preheat oven to 350. melt the butter and oil over medium heat. saute the bell pepper, onions, and garlic until they become soft. add the pimientos, jalapenos, and jalapeno liquid. sprinkle with flour and stir. slowly add milk, stirring constantly. let thicken, while stirring. remove from heat and mix in the cheese. layer the potatoes and sauce in greased baking dish. sprinkle with a little paprika if desired. cover with foil and bake for about an hour.","target":"preheat oven to 350 degrees. put oil and flour in a small saucepan. heat through. add milk. turn heat up to med-high and bring to boil, stirring constantly. take off heat when at desired consistency. add parmesan. stir. in a large bowl, add potatoes, onion, garlic, tomatoes, artichokes, oregano, lemon pepper, salt and sauce. stir thoroughly. in a lightly oiled, shallow baking dish, add potato mixture. smooth evenly in dish. bake 60-75 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: finely mince the basil and garlic. add cheese and oil. pulse in blender or food processor until combined. spray a skillet with nonstick cooking spray. or use butter or olive oil if you prefer. cook vegetables until they are to your desired level of tenderness. stir in the rice and basil mixture. salt to taste. voila!","target":"combine vinegar, oil, water, salt, and pepper in a small bowl; set aside. cook rice according to package directions, omitting salt and fat. pour vinegar mixture over hot rice; toss gently to coat. let cool. add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture. toss gently; cover and refrigerate 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and drain the pasta. brown the onions in the oil for about 5 minutes. add the garlic and cook 1 minute more. break the sausage into small pieces and crumble over the onion. brown thoroughly, so no pink remains. add the herbs, pepper flakes, tomatoes, puree, and water. bring to a boil. reduce heat to med-low and simmer for 30 minutes, until thickened. do no not cover. taste and add salt as necessary. mix together the pasta, cottage cheese, mozzarella, and the sauce. spread into a greased casserole dish and top with parmesan bake in a 350 oven for 30 minutes.","target":"directions: dice meats and the mozzarella cheese. beat the eggs. combine all ingredients and pour into pie shell. place second pie shell on top and seal around the edges. bake at 325 degrees for 1 hour and 15 minutes. occasionally pierce the top with a fork. for a low-carb version omit the pie shells."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice peppers and onions (i usually make them chunky). put them in a small lasagne dish and pour oil and vinegars over them. toss so the oil and vinegar covers all the vegetables. sprinkle mixed herbs over the top, and then demerera sugar to crystallize when cooking. put in a preheated oven (180celcius) and cook for 20 minutes.","target":"preheat oven to 400°f in a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, vinegar and salt. toss to coat. bake, stirring occasionally 20 to 30 minutes or until vegetables are tender and browned. meanwhile soak tomatoes in hot water 10 minutes, or until soft. drain and finely chop. in a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper. warm tortillas in a microwave oven 15 to 20 seconds. spread 1\/6th of the yogurt mixture onto a flour tortilla. spoon 1\/6th of the vegetable mixture along the center of the tortilla. sprinkle vegetables with the basil. fold like an envelope to form a closed package. cut in half on the diagonal. repeat with remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice peppers and onions (i usually make them chunky). put them in a small lasagne dish and pour oil and vinegars over them. toss so the oil and vinegar covers all the vegetables. sprinkle mixed herbs over the top, and then demerera sugar to crystallize when cooking. put in a preheated oven (180celcius) and cook for 20 minutes.","target":"place all chopped vegetables into a large bowl or pot. pour oil over the vegetables. sprinkle salt and peppers over the vegetables. spray with butter spray. stir till all are covered. spread mixture onto a foil covered baking sheet and spray with butter spray. bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender. let vegetables cool and place one cup @ in seperate freezer bags to freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice peppers and onions (i usually make them chunky). put them in a small lasagne dish and pour oil and vinegars over them. toss so the oil and vinegar covers all the vegetables. sprinkle mixed herbs over the top, and then demerera sugar to crystallize when cooking. put in a preheated oven (180celcius) and cook for 20 minutes.","target":"put oven rack in middle position and preheat oven to 425°f. toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. transfer vegetables with a slotted spoon to a 4-quart saucepan. straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. transfer to saucepan and add bay leaf, tomatoes, water, and salt. bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice peppers and onions (i usually make them chunky). put them in a small lasagne dish and pour oil and vinegars over them. toss so the oil and vinegar covers all the vegetables. sprinkle mixed herbs over the top, and then demerera sugar to crystallize when cooking. put in a preheated oven (180celcius) and cook for 20 minutes.","target":"melt butter in a 1 1\/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. stir in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice peppers and onions (i usually make them chunky). put them in a small lasagne dish and pour oil and vinegars over them. toss so the oil and vinegar covers all the vegetables. sprinkle mixed herbs over the top, and then demerera sugar to crystallize when cooking. put in a preheated oven (180celcius) and cook for 20 minutes.","target":"pre-heat oven to 375 degrees. toss all the vegetables (minus garlic) in a large bowel with the olive oil. turn out on a large flat sheet pan with lips. sprinkle with salt and pepper. roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges. while vegetables are roasting, prepare quinoa. place toasted quinoa in large pot with cover. add garlic, water and sea salt. bring to a boil, stir and reduce heat to low. simmer for 30 minutes, covered. remove cover, stir and continue simmering until all the water has evaporated. when done, fluff with fork. add roasted vegetables (also chicken or fish) to pot and mix gentle. add 1 cup of broth to moisten. add more broth to taste. nothing left to do now but eat!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice peppers and onions (i usually make them chunky). put them in a small lasagne dish and pour oil and vinegars over them. toss so the oil and vinegar covers all the vegetables. sprinkle mixed herbs over the top, and then demerera sugar to crystallize when cooking. put in a preheated oven (180celcius) and cook for 20 minutes.","target":"preheat oven to 425. cook rotini according to package directions. rinse in cold water; drain. in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat. spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly. in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix. season to taste with salt and pepper. serve at room temperature or slightly warmed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. stir flour with baking soda and salt, set aside. in a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and eggs, one at a time, mix on low speed until incorporated. gradually blend dry mixture into creamed mixture. stir in nuts and chocolate chips. drop by tablespoon onto ungreased baking sheets. bake for 9-11 miutes or until golden. makes about 4 dozen cookies.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. stir flour with baking soda and salt, set aside. in a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and eggs, one at a time, mix on low speed until incorporated. gradually blend dry mixture into creamed mixture. stir in nuts and chocolate chips. drop by tablespoon onto ungreased baking sheets. bake for 9-11 miutes or until golden. makes about 4 dozen cookies.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. stir flour with baking soda and salt, set aside. in a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and eggs, one at a time, mix on low speed until incorporated. gradually blend dry mixture into creamed mixture. stir in nuts and chocolate chips. drop by tablespoon onto ungreased baking sheets. bake for 9-11 miutes or until golden. makes about 4 dozen cookies.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. stir flour with baking soda and salt, set aside. in a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and eggs, one at a time, mix on low speed until incorporated. gradually blend dry mixture into creamed mixture. stir in nuts and chocolate chips. drop by tablespoon onto ungreased baking sheets. bake for 9-11 miutes or until golden. makes about 4 dozen cookies.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. stir flour with baking soda and salt, set aside. in a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and eggs, one at a time, mix on low speed until incorporated. gradually blend dry mixture into creamed mixture. stir in nuts and chocolate chips. drop by tablespoon onto ungreased baking sheets. bake for 9-11 miutes or until golden. makes about 4 dozen cookies.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. stir flour with baking soda and salt, set aside. in a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and eggs, one at a time, mix on low speed until incorporated. gradually blend dry mixture into creamed mixture. stir in nuts and chocolate chips. drop by tablespoon onto ungreased baking sheets. bake for 9-11 miutes or until golden. makes about 4 dozen cookies.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350 degrees. brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes. saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes. add the tomatoes (with the juice), and simmer for 15 minutes. in a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic. add salt and peper to taste. lightly coat a baking dish with cooking spray. spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll. place the eggplant in the dish. continue until all the eggplant is used. top with the tomato sauce, and bake for 30 minutes.","target":"preheat broiler. spray baking sheet lightly with nonstick spray. place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once. remove from oven; cool. cut into bite size pieces. while eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil. heat oil in skillet over medium heat. add garlic and saute 1 minutes. add tomato, basil or italian seasoning, salt, and pepper; cook over low heat for 10 minutes. stir in eggplant and onion; cook 5 minutes. add in pasta and stir well. top with cheeses and pistachio nuts. serve with a robust wine and a salad of greens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, break up ramen noodles into smaller pieces. add coleslaw mix, sunflower seeds, green onions, and water chestnuts. stir to combine. to make dressing: in a small bowl whisk together vinegar, oil, sugar, soy sauce and seasoning packets until combined. pour over salad, toss well to make sure dressing is evenly distributed. if you want the noodles to soften, refrigerate overnight.","target":"mix cole slaw and onion in large ziplock bag. put ramen noodles in large ziplock bag and pound with mallet until broken into small pieces. add sunflower seeds and almonds to same ziplock bag. dressing: combine olive oil, balsamic vinegar, splenda and flavor packets until blended. mix ingredients from the 2 ziplock bags and dressing together just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a microwave safe bowl, combine water and crushed pineapple. microwave on high until boiling (about 5-6 minutes). stir in everything else. microwave on high for 30 to 60 seconds or until mixture begins to thicken (2 minutes if using regular oats). cover and let stand a few minutes. spoon into bowls. stir in additional brown sugar if you like it a little sweeter (i prefer it as is). enjoy!","target":"cook oatmeal in boiling water, according to package instructions. when oatmeal is nearly cooked, stir in brown sugar, cinnamon, nutmet and ginger. add chopped apple and cook for about a minute or until the apples are hot. sprinkle with nuts and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f spray 2-quart casserole with cooking spray. in casserole, stir together apples, oats, raisins, cinnamon, salt, soymilk and syrup. bake uncovered 45 to 50 minutes or until most of liquid is absorbed. pour additional soymilk over each serving; sprinkle with walnuts.","target":"cook oatmeal in boiling water, according to package instructions. when oatmeal is nearly cooked, stir in brown sugar, cinnamon, nutmet and ginger. add chopped apple and cook for about a minute or until the apples are hot. sprinkle with nuts and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a dutch oven, bring carrots and chicken stock to a boil over high heat. reduce heat and simmer until carrots are tender, about 5 minutes. remove carrots from stock. in a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute. add warm stock to the cottage mixture. blend 1 more minute. combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper. simmer, uncovered, about 20 minutes. (keep temperature low, so sauce does not seperate).","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute garlic in 1 tablespoon butter for 1 minute; blend in 1 tablespoon flour and cook 1 minute. add milk and boil 1 minute, stirring constantly; stir in spinach. spread mixture on the bottom of a casserole; cover with the chicken. melt 3 tablespoons butter; add flour, blending well. stir in the cream and broth slowly: season to taste with the salt and pepper. simmer and stir with a wire whisk until thick and smooth. pour sauce over chicken; sprinkle with cheese. bake at 400f for 20 minutes or until bubbly.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees for 10 minutes. blind bake pie crust until barely browned and remove from oven. melt butter in small saute pan. add onions and cook just until translucent. in a mixing bowl, beat cream cheese. add eggs, yolks, milk and heavy cream to cream cheese and mix thoroughly. add onions, spinach, broccoli, mushrooms and cheese to cream cheese mixture. mix thoroughly and season with salt and pepper. pour into pie crust and bake for 55-60 minutes. cover edges of crust with aluminum foil to prevent excessive browning. center will be set but slightly jiggly when quiche is done. allow to rest for 10-15 minutes before slicing.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large non-stick skillet heat the oil. add the mushrooms, onion, and garlic. cook, stirring as needed, until softened, about 5 minutes. add the flour and cook, stirring constantly, about 1 minute. gradually stir in the milk and chicken broth. cook, stirring constantly, until the mixture boils and thickens, about 3 minutes. stir in the chicken, spinach and pepper; return to a boil, stirring as needed, until the chicken is cooked through, 6 to 8 minutes. place the pasta in a serving bowl, add the chicken mixture, and toss to combine. serve with the parmesan sprinkled over.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: evenly sprinkle 1\/4 cup cheese onto the bottom of the pastry shell; set aside. in a mixing bowl, add the chicken, 1\/2 cup spinach, onion, and remaining cheese; stir to combine (this recipe only uses 1\/2 cup spinach, so may save remaining for another use). spoon mixture into pastry shell; spread evenly. in a bowl, add the eggs, milk, mayonnaise, salt and pepper; whisk to combine. pour over the chicken\/spinach mixture. bake at 350° for 40-45 minutes or until knife comes out clean. let rest for 15 minutes before serving.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare pie shell according to instructions, if required. preheat oven to 350*. sprinkle lox in an even layer on the bottom of pie shell. beat eggs, gradually adding milk. add spinach, garlic, mustard, oregano, pepper, nutmeg, onion\/chives, and half of the cheese. stir well. pour egg mixture into pie crust. top with remaining cheese. bake at 350* for 45-55 minutes, or until quiche is completely firm. (caution: cooking time may vary, depending on how new your oven is! i have an ancient electric one from the 70's, and usually start\"babysitting\" quiche after the first 30 minutes are up. if it doesn't wiggle at all when you pull out the oven rack to check,) when cooked, remove from oven and let quiche cool for 10-15 minutes. enjoy!","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook spinach according to pkg; drain well; squeeze out any excess water; chop into small pieces and set aside. unroll dough; press into a greased 10 in glass pie plate, covering bottom and sides sprinkle with cheese and onion. beat eggs; add milk, seasonings and spinach. pour into crust; sprinkle with bacon, parsley and parmesan cheese. bake at 350 for 40-45 minutes. let stand 5 minutes before serving.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam the spinach until wilted; drain and chop. in a large skillet, melt 2 tbsp butter; saute the onions until golden. remove onions with a slotted spoon; mix with spinach, and place in a buttered baking dish\/casserole. add 1 tbsp butter to the skillet. season chicken with salt and pepper (seasoning salt is okay to use) brown the chicken, and remove to a warm plate. saute the mushrooms in the remaining butter; then remove to plate with the chicken. add the wine to the pan, and then stir in the flour; slowly add in the sour cream, and stir until hot and thickened. add chicken, mushrooms and garlic powder. place on top of spinach. sprinkle with grated cheese. bake in a 350 degree oven, for 20-30 minutes.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook frozen spinach and drain well. meanwhile, mix all ingredients for the crust together. press (or roll out) into a 8 or 9 inch deep dish pie pan. set aside. for filling, combine together the milks, eggs, onions, and seasonings, beating well. gently stir in drained spinach. pour into crust. bake at 400 degrees for 15 minutes; then at 325 for 20 minutes.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken with 1\/4 of lemon juice,olive oil and 1t of italian seasoning. meanwhile cook pasta according to package directions. remove stems from spinach rinse and chop finely. heat 3\/4 c whipping cream, 1\/2 cheese and rest of lemon juice and 1t of italian seasoning. remove from heat. mix spinach into sauce. toss chicken,pasta and sauce.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a frypan, melt butter and sauté onion and bacon until onion is translucent. heat spinach and drain on paper towel. add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes. take off heat and mix in mayonnaise and mustard . season with salt and pepper to taste. allow to cool to room temperature. beat eggs and milk and add to other ingredients. add 1\/2 of the cheese. stir to combine. defrost pastry. grease 2 quiche\/pie tins and line with pastry. divide egg mix evenly between the 2 tins. top with sliced tomato and remaining grated cheese. cook in a preheated oven (200°c\/400°f) for 25-30 minutes or until golden and set.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 375 degrees. press pie crust into 9\" pie pan. pre-bake pie crust for about 10 minutes. set aside. sautee onion, garlic and spinach in butter until onion is soft - add salt and pepper to taste - set aside. in medium mixing bowl - whisk together the eggs and milk. spread shredded cheese in bottom of pie crust. spread spinach mixture over cheese in pie crust. pour egg\/milk custard over spinach mixture and cheese. bake at 375 degrees for 35 minutes. if crust starts to get too brown - cover edges with tin-foil. slice and serve.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute garlic and onion in a large skillet. add chicken. heat spinach in microwave for 5 minutes and drain well. once chicken is cooked, add spinach, cream of chicken, can of milk, and sesonings. mix well. add the ricotta cheese and 1\/2 the cheese. stir over medium heat until melted. layer 9x13 with 3 noodles then sauce alternately. cover with the alfredo sauce and the other half of mozzarella cheese. bake covered at 325 for 35 minutes or until bubbly.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: use favorite pie crust recipe or pet ritz. beat eggs and add remaining ingredients. 1\/2 pint of sour cream is 1 cup. i use french's brand of french fried onion rings. i'm not positive about the ounces, but it is the small size and the 8 oz. i have listed is an approximate. also, be sure and get all of the moisture out of the spinach. i blot it between paper towels to remove all of the water. pour into pie crust. bake at 350 degrees for 30-40 minutes or until knife comes out clean.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice salami in half and cut into thin strips. cook pasta according to packet directions. add olive oil to frying pan and heat over medium-high heat. add chicken and cook over a medium heat until cooked through. add salami and olives and stir to combine. pour in tomato and basil sauce and heat through. add baby spinach leaves in batches and cook until wilted. serve over pasta and top with parmesan cheese if desired.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot heat oil and add onion. saute for a few minutes and add garlic and salt. next add the chicken, continue cooking until all meat is almost done. then add the spinach, cream of mushroom soup, and water (use the empty can of soup for the water). add the curry, sugar and cayenne, turn down the flame and simmer for 1 1\/2 to 2 hours. serve over brown rice.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken or bake in oven until fully cooked. then shred. drain spinach and use paper towels to towel dry. mix sour cream, cream cheese, taco seasoning, spinach and chicken. lay tortillas flat and fill with mixture. fold and roll. put all enchiladas in 9 x 13 pan. cover with enchilada sauce. bake at 350 for 20-30 minutes. pull out of oven, top with cheese. put pan back in oven until cheese is melted. enjoy! ** remember these are very filling!","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat pan over medium-high heat. add olive oil and garlic, cook 1 minute. cook chicken 4 minutes per side or until fully cooked; set aside chicken. in the same pan cook spinach until wilted (1-2 minutes); set aside spinach. on medium heat add vinegar and broth to pan, scrape pan to remove the browned bits. add tomatoes and simmer for 3-5 minutes. serve with couscous topped with spinach, chicken, and balsamic tomato sauce.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove the skin from the chicken and shred the meat off the bone. put the canned tomatoes, stock cube, herbs and thawed spinach in a fry pan and cook on low 10 minutes. add the chicken. add the cooked pasta and mix. transfer into a baking dish. sprinkle the top with half the cheese. pour on the white sauce and then sprinkle he rest of the cheese on top of that. bake in a moderate oven for 15-20 minutes until brown and bubbly on top.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. in a medium bowl, beat eggs with evaporated milk, dry mustard, salt, and pepper. add the spinach, green onions, and cheeses. stir well until combined. pour half the mixture into each prepared pie crust. bake for about one hour or until the top is golden brown and the center of the quiche is firm.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add salt to the flour and rub in the margarine until the flour resembles crumbs. add water to make a dough. rap with cling film and leave in the fridge for an hour. saute onions slowly in butter. cook spinach according to package directions. combine onions, spinach and swiss cheese. beat eggs, blend in the milk and seasonings. combine with spinach mixture. pour over the pie shell and bake in a 200° oven for 35-40 minutes, or until knife inserted in center comes out clean.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. lightly grease a 9x13-inch baking dish or spray with cooking spray. put spinach in the baking dish, sprinkle with salt and pepper. add chicken broth. sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. sprinkle with the diced tomato and green onion. cover the baking dish with foil. bake for 25 minutes. uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large, deep skillet; add chicken; cook 15-20 minutes, or until chicken is fully cooked through, stirring frequently. add spices, spinach, rice, tomatoes and broth, 4 cups to begin with, add a bit more as you see fit; mix well. bring to a boil; reduce heat to low; cover. simmer 10 minutes. stir in parmesan cheese. let stand 5 mins; serve hot.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat grill to medium. in a large bowl, combine the chicken, spinach and cheese. dividing evenly, place the mixture on one half of each tortilla. fold the other half over to cover. grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. serve with the avocado, salsa and sour cream.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions. meanwhile, in a large saucepan, saute the onion, mushroom, and garlic in oil until tender. stir in flour until blended; gradually add milk and broth. bring to a boil; cook and stir for 2 minute or until thickened. add the chicken, spinach, lemon juice and pepper; heat through. drain pasta; toss with chicken mixture.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prebake pie crust according to package directions. preheat oven to 400 degrees. puree cottage cheese in food processor until smooth. add egg whites and eggs, pulse until combined. set aside. saute onion in oil in skillet over medium heat until softened, about 3 minutes. add spinach and cook until wilted, then stir in ham, chives, and pepper flakes. transfer spinach mixture to prebaked crust and place on baking sheet. pour egg mixture into the crust. sprinkle with fontina and bake 35-40 minutes or until filling is set in the center.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350°. set a large pot of water to boil. once it comes to a rolling boil, salt it and cook the pasta until just al dente. drain. while the pasta is cooking, set a large skillet over medium heat. once it\u2019s hot, heat the olive oil then add the chicken. brown the chicken on all sides \u2013 about 10 minutes. add the garlic and simmer with the chicken until it\u2019s fragrant and begins to turn golden \u2013 about 3 minutes. add the salt. spinach and white wine to the skillet and cook for an additional 3 \u2013 5 minutes, or until the spinach begins to wilt. toss the contents of the skillet with the pasta and place in a casserole dish. cover with cheese and bake for 25 minutes.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f (190 degrees c). in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1\/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust. in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (add a pinch of salt to make this process easier.). preheat a wok or stainless-steel saute pan over medium-high heat. add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic). chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes. add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes. serve immediately.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pop everything except the spinach in the crockpot and stir well to coat. if the chicken is frozen, start earlier and run for a few hours on high then turn to low until dinner. for fresh chicken, start on high and bring to simmer and then turn to low until and cook until chicken is shreddable texture. after a while, it pretty much shreds itself. stir occasionally. minutes before you are ready to serve, stir in the raw baby spinach and allow it to wilt. serve over rice. (it might also taste good served on a nice roll, like a sloppy joe).","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut your chicken into bite size strips or chunks. in a saute pan heat half the chicken broth until just about boiling. add chicken and season with garlic salt and pepper to taste. when no longer pink add cream cheese and remaining chicken broth and stir continuously until cream cheese melts. taste chicken and add garlic salt and pepper to taste if needed (i do this a few times throughout) stir in spinach until blended well. bring to a boil and lower heat to simmer. simmer for a few minutes and taste again. turn off the burner. in an appropriate dish mix pasta and chicken till well blended and add cherry tomatoes to top. ( they will disintegrate if over handled).","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. combine all ingredients (top 12 items) in large mixing bowl. cook manicotti \u201Cper package directions\u201D (i actually cook the manicotti for about a minute to a minute and a half less than what is directed for a firmer noodle \u2013 easier to stuff!). drain and rinse pasta with cool water. spray 2 \u2013 13 x 9 casseroles w\/cooking spray and place well-stuffed manicotti in casseroles. coat manicotti with alfredo sauce. garnish with additional parmesan and red pepper flakes if desired. cover casseroles with foil and bake at 400 of for 30 minutes.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. sprinkle cornmeal on a 12 inch pizza pan. unroll dough, and place on pizza pan. starting at the center, press out dough into a 12 inch round, forming to edge of pan, forming a 1\/2 inch rim. bake for 8 minutes. spread spinach dip over partially baked pizza crust. top with chicken, tomato, and mushrooms. sprinkle with cheese. bake 12-15 minutes longer, or until crust is golden brown, and cheese is melted.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: season the chicken with all of the seasoning (change the seasoning to taste like you want -- add hot pepper, or use mexican seasoning instead of italian, etc.). sear the chicken in a hot pan with the olive oil. add the chicken broth and simmer the chicken for 3-4 minutes. flip the chicken and continue to simmer for 2 minutes. add the spinach and allow to wilt (1-2 minutes). add the milk\/half and half and bring back to a simmer. add the grated cheese and turn off the heat. serve chicken and sauce over pasta or rice.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a large pan or wok and saute the onion, mustard seeds, ginger and garlic for 30 seconds. reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves. saute for 1-2 minutes. add vegetables, toasted cashews and mix well. add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes. (extra water may be required to cover vegetables). season prior to serving. garnish with fresh coriander and basil sprigs and extra toasted cashews. serve with steamed rice and pappadums.","target":"# slice carrot with saw teeth knife. # cut the corn into 4 parts. # slice green bean. # boil the eggs. # fry well the spicy, salam, lemon leaves, lemongrass, until smell good. # add carrot, corn, egg, green bean, and stir well. # poured the coconut milk, mix well until boil. # ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat a griddle. put cornmeal in a bowl, and add the boiling water. stir well and allow to cool. add the wet ingredients: milk, oil, and egg; stir. sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder. add corn and olives; stir. each pancake will be made from about 4 tablespoons of batter. spoon onto the griddle and let cook, flipping once. should be nice and golden brown on both sides. top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream.","target":"sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1\/4 cup (60ml\/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare (3) small loaf pans or (1) large loaf pan with the cooking spray. combine first 4 ingredients in a large bowl. combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened. pour batter into prepared pans. bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean. cool in pan for 10 minutes, remove and cool completely on wire rack. enjoy.","target":"preheat oven to 350f and grease a 9x5 loaf pan. in a large bowl, mix together butter\/oil, bananas, vanilla, eggs, and milk. in a medium bowl, combine the dry ingredients (flour, soda, stevia, salt). mix the dry ingredients with the wet ingredients until just combined. fold in the nuts. pour into pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. let cool in the pan for a couple minutes to set, then remove from the pan and cool completely on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare (3) small loaf pans or (1) large loaf pan with the cooking spray. combine first 4 ingredients in a large bowl. combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened. pour batter into prepared pans. bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean. cool in pan for 10 minutes, remove and cool completely on wire rack. enjoy.","target":"preheat oven to 350 degrees. combine margarine, oil, sugar, stevia, and mashed bananas in a large bowl. mix until creamy. add vanilla, eggs, and milk to the creamed mix. in a separate bowl, measure out whole wheat flour. to get a finer texture, you can blend it. this helps to achieve the moistness and unique texture of the bread. add baking soda and salt to flour, and mix. add flour mixture to the creamed mixture. put bread batter into a greased 9\"x5\" pan, and spread flat into pan. bake 50-60 minutes, depending on the power of your oven. cool in pan for 5 minutes before removing to a cooling rack. :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare (3) small loaf pans or (1) large loaf pan with the cooking spray. combine first 4 ingredients in a large bowl. combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened. pour batter into prepared pans. bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean. cool in pan for 10 minutes, remove and cool completely on wire rack. enjoy.","target":"preheat oven to 350. spray glass loaf pan with cooking spray. seperate egg yolks from egg whites. put egg whites to the side. combine flour, baking soda, splenda, flax seed, cinnamon, nutmeg and walnuts into a bowl. in a separate bowl, blend bananas together until mush. mix in butter, milk, sugar and egg yolks until creamy. combine dry ingredients slowly until well mixed. take egg whites and beat until stiff peaks form. fold into banana mixture. do not beat into mixture. fold in with large spoon. pour mixture into loaf pan. bake for 45 minutes or until toothpick inserted in comes out clean. cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare (3) small loaf pans or (1) large loaf pan with the cooking spray. combine first 4 ingredients in a large bowl. combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened. pour batter into prepared pans. bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean. cool in pan for 10 minutes, remove and cool completely on wire rack. enjoy.","target":"sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare (3) small loaf pans or (1) large loaf pan with the cooking spray. combine first 4 ingredients in a large bowl. combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened. pour batter into prepared pans. bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean. cool in pan for 10 minutes, remove and cool completely on wire rack. enjoy.","target":"preheat oven to 350 degrees f. combine bananas, sugar, butter, vanilla extract and eggs in a large bowl and beat with a mixer until well blended. in another bowl, combine flour, salt, baking soda and stir. add flour mixture to banana mixture slowly and beat well. spoon batter into a 9 inch × 5 inch non-stick loaf pan and bake for 45 minutes, or until a wooden toothpick or clean knife inserted in the center comes out clean. cool for 15 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix cauliflower, green onions, radishes, and sesame seeds. in a separate bowl, combine sour cream, mayo, and ranch dressing. pour over cauliflower and mix until thoroughly combined. note: this makes a lot of dressing. if you do not like your salads to be runny, buy two small heads of cauliflower or one really large one. or cut back on the sour cream, mayo, and ranch dressing.","target":"fry or microwave bacon to crisp crumble bacon into small pieces. shred or thinly chop lettuce (all this can be done while cooking bacon). chop cauliflower using only tops not the stems (smaller is better). dice red onion. add all ingredients and toss. in a seperate bowl add half of mayo and sweetner mix well and add to mixture of greens. keep tossing and add cheese (more is better,taste first). taste for more mayo and add if needed (start with a little because too much can mess this up!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cocoa, cornstarch and salt in heavy saucepan. gradually add half of milk, whisking until mixture is smooth. whisk in remaining milk. continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. continue to boil 1 minute longer, whisking constantly. remove pudding from heat. add chocolate and vanilla, whisk until chocolate melts and pudding is smooth. divide between 2 dessert dishes. cool puddings in freezer 20 minutes and serve.","target":"whisk together in a medium saucepan,sugar,cocoa,cornstarch,xã salt. slowly add 1 cup milk and stir til smooth. wisk in rest of milk. set over medium heat and stir until it thickens and comes to a boil[about 5 min]. remove from heat,add the chocolate and vanilla. stir gently til smooth. pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add flour to sugar, mix beaten egg yolk with milk add butter and pecans, stir together in saucepan, cooking over low heat till thick, stirring constantly. remove from heat add vanilla and pour into baked pie crust. top with meringe. bake in 375 oven till meringue is golden brown.","target":"assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in 12\" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice. remove mushrooms with slotted spoon; set aside and keep warm. stir the cream, chives, and lemon peel into the skillet. bring mixture to boiling; reduce heat. simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly. stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce). season with salt and pepper. to serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate. top with 3 mushrooms and about 1 tbsp of the cream sauce.","target":"slice mushrooms. in a skillet, melt 3 tablespoons butter. when butter is foaming, add sliced mushrooms; stir them well for 1 minute to coat thoroughly with butter. sprinkle with salt and pepper. add cream and simmer gently for 5 minutes, stirring occasionally. to make garnish, cut each slice of bread into 4 triangles. melt butter in a skillet and saute triangles on each side, until slightly browned. serve mushrooms in shallow, single-serving casserole dish and stand toast triangles around the edges, with points up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook meat and onions in 1\/4 cup bouillon until well done. drain and season. place mixture in an 8 by 11 inch baking pan, cover with layer of carrots and peas. prepare two cups medium thick gravy using above liquid and adding more bouillon to flavor (if needed). pour hot gravy over meat and vegetables. mash potatoes, seasoning with a little milk, salt, and pepper. spread potatoes over meat mixture and dot the top with butter. bake 1 hour in a preheated 300 degree oven.","target":"preheat oven to 375 degrees. spray an 8-by-8-inch baking dish with cooking spray. in a large skillet sprayed with cooking spray, brown meat. stir in salsa, tomato sauce and brown sugar twin. add green beans and half of the cheddar cheese. mix well to combine. pour mixture into prepared baking dish. in a medium saucepan, bring water to a boil. remove from heat. stir in potato flakes and dry milk powder. add yogurt, parsley flakes, chili seasoning, black pepper and remaining cheddar cheese. mix gently with a fork. spread potato mixture evenly over meat mixture. bake for 20-25 minutes. place baking dish on a wire rack and let set for 5 minutes. divide into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook meat and onions in 1\/4 cup bouillon until well done. drain and season. place mixture in an 8 by 11 inch baking pan, cover with layer of carrots and peas. prepare two cups medium thick gravy using above liquid and adding more bouillon to flavor (if needed). pour hot gravy over meat and vegetables. mash potatoes, seasoning with a little milk, salt, and pepper. spread potatoes over meat mixture and dot the top with butter. bake 1 hour in a preheated 300 degree oven.","target":"preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a skillet and cook the onion until it is translucent. stir in the chicken and the flour. cook, stirring until the flour cannot be seen. stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils. place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray. mix 1\/2 cheese with the tortilla chips and sprinkle evenly over the top. bake in a 350 oven about 25 minutes or until bubbly and brown. sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.","target":"simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend. saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes. layer the following (about 1\/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce. repeat layer reserving a little bit of sauce. top with 3rd tortilla. top with remaining sauce and cheese. cover with foil. bake at 350 for 45 minutes. uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown. cut into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a skillet and cook the onion until it is translucent. stir in the chicken and the flour. cook, stirring until the flour cannot be seen. stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils. place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray. mix 1\/2 cheese with the tortilla chips and sprinkle evenly over the top. bake in a 350 oven about 25 minutes or until bubbly and brown. sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.","target":"cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1\/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: on med heat cook and stir butter, celery, carrot and onion for 10 minutes (do not brown). add water and boullion, stir until boullion is dissolved. bring to a boil. cover and simmer for 20 minutes. stir in mashed potatoes; slowly add milk and cheese, stiring constantly, heat through, (do not boil). enjoy!","target":"heat a large nonstick saucepan coated with cooking spray over medium-high heat. add onion and garlic; saute 3 minutes or until tender. add broth and broccoli. bring broccoli mixture to a boil over medium-high heat. reduce heat to medium; cook 10 minutes. combine milk and flour, stirring with a whisk until well blended. add milk mixture to broccoli mixture. cook 5 minutes or until slightly thick, stirring constantly. stir in pepper. remove from heat; add cheese, stirring until cheese melts. place one-third of the soup in a blender or food processor, and process until smooth. return pureed soup mixture to pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: on med heat cook and stir butter, celery, carrot and onion for 10 minutes (do not brown). add water and boullion, stir until boullion is dissolved. bring to a boil. cover and simmer for 20 minutes. stir in mashed potatoes; slowly add milk and cheese, stiring constantly, heat through, (do not boil). enjoy!","target":"preheat oven to 350 degrees. mix all ingredients together using hands. when mixed, place in cookie press using the star pattern. make long strips on cookie sheets. bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets. cool on wire racks. when cool, break into desired lengths. store in air tight container. will keep for weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet, heat 2 t butter on med-high. brown chicken on both sides; cook until juices run clear. remove and keep warm. add remaining butter to skillet. add mushrooms; cook and stir for 3 minutes. stir in cornstarch, salt and pepper. slowly add milk, stirring constantly; bring to a boil. reduce heat; add lemon juice and worcestershire sauce; cook and stir for 1 minute. add sour cream; heat through. serve over chicken.","target":"trim chops and score the fat rind. dry-fry the chops in a very hot pan, or use a little oil if the chops are too lean. keep warm. in the same pan fry the onion or leeks, garlic and chili, adding a little oil or butter, until soft but not brown. add the mushrooms and stirfry a few minutes. add the sherry and cream and cook until sauce thickens slightly. stir the chopped herbs through, and pour the sauce over the chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: before beginning, preheat your oven to 350 f and grease and flour two loaf pans. mix eggs and sugar together, then stir in the pumpkin and butter. stir dry ingredients together and add to egg mixture. mix well. stir in the zucchini and nuts. divide into pans and bake 45 to 50 minutes or until the loaves test done. cool in pans ten minutes before removing to wire racks to cool completely.","target":"preheat oven to 350 degrees. prepare a 9 inch round baking pan by spraying with non-stick cooking spray. in a bowl, combine the flour, onion 2 tablespoons of the grated parmesan cheese, baking powder, salt and baking soda. in a small bowl, mix the buttermilk, oil, egg substitute or eggs. add the shredded zucchini to the milk mixture, stir to blend. add milk mixture to the flour mixture and stir just until blended. pour into prepared pan, sprinkle with remaining cheese and bake for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in pot. add garlic and fry for about 5 minutes. remove garlic and discard. add sliced onions and stir-fry until pink. add mushrooms and fry for about 20 minutes. separate onions and mushrooms out. add beef into pot and saute until brown on all sides. mix flour, thyme, salt and pepper. add flour mixture to pot and stir until all beef pieces are covered with flour mixture. add wine and water. stirring constantly, bring to a rapid boil. reduce heat until mixture just bubbles. simmer for 3 hours. if required, thin out sauce adding some hot water. add bay leaves. add onions and mushrooms and simmer for another 30 minutes.","target":"put everything except frozen peas and italian seasoning into a large crock pot. cook on low if you have at least 6 hours until dinner, high if less than that. when you have 5 minutes left before dinner, put in the italian seasoning and frozen peas. stir and serve hot. an 8 quart crock pot is best, if your pot is smaller, only make a half batch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam or cook broccoli in boiling water for just a few minutes until crisp\/tender. drain broccoli. beat eggs in a large mixing bowl. add broccoli, flour and cheeses to eggs and mix well. grease large casserole dish cooking spray. add broccoli mixture to casserole dish and bake in a preheated 350 degree oven for 30 minutes.","target":"place broccoli in 9 1\/2 square shallow baking dish. stir soup and milk in a small bowl. pour soup mixture over brocolli. mix bread crumbs with butter in a small bowl. sprinkle over broccoli and cheese. bake at 400 fo 25 minutes or until hot and bread crumbs are golden. serve hot or cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375°f. beat the eggs and slowly add the sugar, beating continuously. stir in the oil and then the carrots. sieve together the flour, baking soda, cinnamon and salt. add the flour mixture to the carrot mixture. add the pecan nuts and mix well. place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done. allow to cool for a few minutes before turning out onto a cooling rack. meanwhile, mix the icing sugar with the lemon juice and 1\/4 cup coconut. spread the mixture over the cooled carrot cake. roast the remaining coconut for a few minutes in the oven until slightly coloured. sprinkle over cake. enjoy.","target":"preheat oven to 350°. spray bundt pan with cooking spray. combine oil, applesauce and splenda in large mixing bowl. in another bowl sift together flour, salt, soda, and cinnamon. mix both mixtures together. beat in eggs, vanilla, and carrots, fold in nuts. bake 45 minutes to until knife comes out clean. *note: this cake is very tasty and keeps well. i prefer to use the jars of baby food junior carrots. also you may use pumpkin instead of the carrots or jars of junior baby food prunes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375°f. beat the eggs and slowly add the sugar, beating continuously. stir in the oil and then the carrots. sieve together the flour, baking soda, cinnamon and salt. add the flour mixture to the carrot mixture. add the pecan nuts and mix well. place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done. allow to cool for a few minutes before turning out onto a cooling rack. meanwhile, mix the icing sugar with the lemon juice and 1\/4 cup coconut. spread the mixture over the cooled carrot cake. roast the remaining coconut for a few minutes in the oven until slightly coloured. sprinkle over cake. enjoy.","target":"in a large bowl, combine flour, baking soda, cinnamon, ginger and salt. in another bowl beat eggs, mayonnaise. gradually beat in flour mixture. stir in remaining ingredients. pour into a grease, floured 8 inch square cake pan. bake 30 to 35 minutes. 350°f. cool 10 minutes. remove from pan. cool completely. prepare topping by beating whipped cream til thick. add vanilla and sweetener. spread over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375°f. beat the eggs and slowly add the sugar, beating continuously. stir in the oil and then the carrots. sieve together the flour, baking soda, cinnamon and salt. add the flour mixture to the carrot mixture. add the pecan nuts and mix well. place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done. allow to cool for a few minutes before turning out onto a cooling rack. meanwhile, mix the icing sugar with the lemon juice and 1\/4 cup coconut. spread the mixture over the cooled carrot cake. roast the remaining coconut for a few minutes in the oven until slightly coloured. sprinkle over cake. enjoy.","target":"beat eggs and add oil. sift together dry ingredients. add to egg and oil mixture. add vanilla and juice. stir in carrots, raisins and 1\/2 cup nuts. pour batter into greased cake pan and sprinkle 1\/2 cup nuts on top. bake in preheated oven for 325 degrees for 40 to 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: make 3 slashes in skin only of chicken breasts; set them aside. in bowl large enough to hold chicken breasts, whisk together garlic, herbes de provence, pepper, mustard, oil and vinegar. add chicken and turn to coat it evenly. cover and refrigerate 30 minutes to 2 hours, turning at least once. just before grilling, preheat or prepare grill to medium-high. lightly oil grill grate. sprinkle chicken with salt and pepper. grill chicken, skin side down, 7 minutes or until crisp. turn and continue grilling until chicken is thoroughly cooked, about 5 minutes more. remove chicken from grill and serve hot.","target":"combine flour, salt and pepper in bag or container. add chicken breasts and shake until coated. remove chicken breasts from bag and reserve leftover flour. heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. remove chicken and keep warm. using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds. stir in chicken broth, garlic, vinegar and honey. simmer until thickened enough to nicely coat back of spoon. (note: i usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. just be careful not to overdo it.). return chicken and juices back to pan and coat with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1\/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer.","target":"in a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds. add the chopped onion and cook for 2 minutes. add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally. add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally. you can add extra water to achieve desired consistency or flavor, if necessary. serve with basmati rice, chutney and puri (puffed fried bread). source: joanie at gail\u2019s recipe swap."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1\/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer.","target":"heat oil in large saucepan and fry curry leaves until they start to turn colour. add onions, ginger and garlic, cook on medium heat until soft. add all the spices, salt and vinegar and stir well. add the chicken and stir to coat meat. add whole spices and the tomatoes, stir and cover. simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes. add the coconut milk or even a small amount of cream if coconut milk is not available. stir through and thicken if necessary. serve with rice. the curry can always be made hotter by serving sambal olek (crushed chilli) for those who like their curry hotter. this dish freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1\/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer.","target":"clean and cut chicken into pieces and marinade in fish sauce and tumeric powder. process onion, garlic and ginger in food processor. fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok. add the chicken pieces stir to coat. make a paste of parika, chili powder and salt with a little water and add to the chicken. cover and cook over medium-high heat for 15 minute. turn chicken pieces and cook for another 15 min or most of the liquid is gone. cover and rest for 15 min before serving over freshly cooked jasmine rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: press biscuits into a 9 inch pie pan. brown the ground turkey in a pan and sprinkle with bouillon. add the onions and green peppers. then add the tomato paste, water, and taco seasoning. mix together. pour mixture into crust. sprinkle with cheese. bake at 400 degree for 15 minutes.","target":"brown meat in a skillet and then add taco seasoning. brush the tortillas with cooking oil and bake on 350 for five minutes. mix salsa and thousand island dressing and blend in a blender. spread sauce over tortillas. pile high with chosen meat and veggies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream together oleo, 1\/2 cup brown sugar and 1 cup granulated sugar. add the beaten eggs and mix well. sift together all dry ingredients. add to creamed mixture alternately with the buttermilk. pour into greased and floured 9 x 13-inch pan. sprinkle topping over the batter. cover with foil and refrigerate overnight. remove foil and bake at 350° for 35 minutes or until cake tests done.","target":"stir together the flour, cinnamon, and splenda. cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.). mix together the eggs, coffee, and milk. stir into the dry mixture to form a soft dough. stir in the fruit and nuts. turn dough out onto a floured board and gently pat into a circle of dough about 1\/2\" thick. cut out rounds with floured biscuit cutter and place them on a greased baking sheet. gently brush tops with milk and sprinkle with sugar. bake in a preheated 400° f oven for 12 to 15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine marshmallow cream, sour cream and whipped topping in a medium bowl. mixture will be lumpy, but become smooth as marshmallow cream dissolves; set aside. layer fruit in a 3-1\/2 quart trifle bowl in the order listed. stir topping mixture until smooth. spoon over fruit and sprinkle with pecans.","target":"whip all of these ingredients together cream cheese, cool whip, splenda, lemon juice, pineapple juice and vanilla. keep it cold at all times. a pretty garnish would be some zest off of the lemon you juiced (be sure to zest it first), along with chunk of pineapple on the side of the container in which you are serving the dip. by having the zest and pineapple chunk, you are telling people that these two ingredients in there. after everything is combined, you may want to adjust the sweetness. add more splenda if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into serving-size pieces and coat with a mixture of the flour, salt and pepper. sauté in fat until golden brown. place chicken pieces in a 4 quart baking dish. sauté onion and green pepper in 2 tbsps. of the remaining fat. add catsup, water, worcestershire and sugar and pour over chicken. bake at 350ºf. 1 hour or until tender. note:this dish may be started in the morning, completely prepared except for baking. refrigerate until 1 1\/2 hours before serving time. bring to room temperature and then bake as directed.","target":"have the chickens split down the back. preheat broiler. brush with melted fat and place on a heated broiling rack, skin side down. replace rack about 5\" from the heat, cook about 15 minutes, turn. brush other side with fat and return to broiler. keep turning, allowing 45 to 60 minutes for the birds to cook. combine remaining ingredients to make a sauce and baste chicken several times with it during the broiling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into serving-size pieces and coat with a mixture of the flour, salt and pepper. sauté in fat until golden brown. place chicken pieces in a 4 quart baking dish. sauté onion and green pepper in 2 tbsps. of the remaining fat. add catsup, water, worcestershire and sugar and pour over chicken. bake at 350ºf. 1 hour or until tender. note:this dish may be started in the morning, completely prepared except for baking. refrigerate until 1 1\/2 hours before serving time. bring to room temperature and then bake as directed.","target":"in a saucepan, combine the cola, tomato paste, onion, vinegar, worcestershire sauce, and salt. bring to a boil. reduce heat; simmer, uncovered, for 15 minutes. set aside 1\/2 cup for basting; cover and refrigerate. carefully loosen the skin of the chicken; brush remaining sauce under skin. cover and refrigerate for 30 minutes. coat grill rack with nonstick cooking spray before starting the grill. place chicken on grill rack. grill, uncovered, over indirect medium heat for 20 minutes. turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. add eggs, one at a time, beating well. gradually add flour, salt and baking soda, beating until well blended. stir in chocolate chips and nuts. spread in greased 14-inch round pizza pan. bake at 350°f (190°c) for 20-25 minutes. cool cookie in pan. decorate if desired.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt chocolate with butter and let cool slightly. beat eggs lightly and add sugar and vanilla. add melted chocolate and butter. add flour and mix well. spread into 8 inch square pan. sprinkle with nuts. bake at 350* for 30-35 minutes. cut into squares when cool.","target":"preheat oven to 375. mix flour, baking powder and salt. add oats, pecans and chocolate chips. cut cold butter into mixture until dough looks crumbly. in a separate bowl, mix honey, milk and egg. add wet ingredients to dry all at once and stir until dough starts to hold together. place dough on lightly floured surface and knead gently - about 10 times. pat dough into 8-inch circle. cut into 8 wedges. put wedges onto cookie sheet (sprayed with non-stick spray)about 1 inch apart. bake 10-12 minutes or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. mix peanut butter, brown sugar, and egg together with mixing spoon. mix in chocolate chips. spoon dough in round balls onto cookie sheet. dip fork in granulated sugar and do criss cross shape on cookies. bake at 350°f for 13 minutes.","target":"preheat oven to 350 degrees. place butter, splenda,brown sugar, and vanilla in a mixing bowl. mix with electric mixer until the mixture is light and creamy, 1 to 1 1\/2 minutes. add eggs one at a time, mixing well after addition. add flour, baking soda and salt. mix well. add peanut butter and stir until well mixed. add chocolate and mix briefly. roll cookie dough into 48 balls using approx.1 tablespoon dough per ball. place balls on a ungreased cookie sheet. dip a fork into water and press a crisscross pattern into the top of each cookie. bake in preheated oven for 10 to 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. mix peanut butter, brown sugar, and egg together with mixing spoon. mix in chocolate chips. spoon dough in round balls onto cookie sheet. dip fork in granulated sugar and do criss cross shape on cookies. bake at 350°f for 13 minutes.","target":"preheat oven to 350°f place butter, splenda, brown sugar and vanilla in a medium mixing bowl. mix on medium speed until well blended. add eggs, one at a time, mixing well after each addition. add flour, baking soda and salt. mix well. add peanut butter and chocolate. mix until blended. roll cookie dough into 48 balls (1 tbsp dough per ball). place balls on an ungreased cookie sheet. dip a fork in water and press a criss-cross pattern into the top of each cookie. bake for 10 - 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425. combine flour and salt in bowl. cut in shortening thoroughly. sprinkle in water, 1 t at a time until dough almost cleans the sides of bowl. gather dough into ball and divide into 2 flattened rounds. with floured rolling pin, roll dough 2 inches longer than inverted pie pan. fold crust into quarters and slide bottom layer onto pie pan. combine sugar, cornstarch, and spices. toss with apples, and spoon into pie crust. seal with top crust and bake for 40-45 minutes.","target":"mix sweetener, cornstarch, and cinammon. pour over apples and mix well. pour apple mixture into unbaked pie crust. cut oleo into small pieces and put on top of apples. cover with remaining crust and seal edges. bake at 425 degrees for 15 minutes. lower temperature to 350 degrees and continue baking for an additional 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix ingredients for the crust, rool into a ball, and chill for one hour wrap in waxed or plastic paper. divide dough into two balls.roll out one ball on wax paper. put into pie plate. save second ball for the cover. slice apples. mix with remaining ingredients, place in prepared pie plate. roll out second ball of dough and place on filled pie. crimp eyes. brush top with milk and dust with saved sugar. prikle top with a fork to let air out while baking. bake 20 minutes at 425 degrees, reduce temperature to 350 and bake an additional 30-40 minutes.","target":"mix sweetener, cornstarch, and cinammon. pour over apples and mix well. pour apple mixture into unbaked pie crust. cut oleo into small pieces and put on top of apples. cover with remaining crust and seal edges. bake at 425 degrees for 15 minutes. lower temperature to 350 degrees and continue baking for an additional 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in one bowl combine ricotta cheese, feta cheese, eggs, and garlic powder. in a separate bowl mix the spinach with the chopped onion, dill and salt. coat pan with olive oil and place layer of noodles down, place 1\/2 the spinach mixture, 1\/2 the olives and sprinkle with mozzarella. make new layer of noodles and spread cheese mixture evenly over noodles. make new layer of noodles and repeat layers saving some mozzarella for top. bake covered tightly with foil in 400°f oven for 35 min, uncover and top with remaining mozzarella and bake for 30 additional minutes till golden brown. let set for at least 20 minutes before serving.","target":"decrust bread and flatten with roller. put bread on bottom of greased glass pie plate (cut to size). mix milk, water and cornstarch together. add rest of ingredients and mix well. pour into pie plate. (you can use regular unbaked pie shell instead). bake in preheated 375 degree oven 15 minutes. lower to 350 degrees for around 10 minutes till done. sprinkle extra cheese on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. remove stems from cleaned mushrooms, and chop fine. soak bread in milk and squeeze dry. mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper. fill mushroom caps with stuffing. arrange stuffed mushrooms, filled side up, in a buttered baking dish. drizzle a little olive oil over mushrooms and sprinkle with grated cheese. bake uncovered, about 20 minutes. serve hot or cold.","target":"preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. remove stems from cleaned mushrooms, and chop fine. soak bread in milk and squeeze dry. mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper. fill mushroom caps with stuffing. arrange stuffed mushrooms, filled side up, in a buttered baking dish. drizzle a little olive oil over mushrooms and sprinkle with grated cheese. bake uncovered, about 20 minutes. serve hot or cold.","target":"heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped\/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for topping: sift together flour, sugar, baking powder and salt. cut in 1\/4 cup butter until coarse crumb consistency. combine milk and egg. add all at once to dry ingredients, stirring until just moistened; set aside. for fruit filling: combine blueberries, sugar, tapioca and water in a saucepan. let stand 5 minutes to soften tapioca. cook and stir until slightly thickened and bubbly (about 5 minutes). stir in 1 tbsp butter. pour filling into an 8-inch round baking dish. immediately spoon on biscuit topping in 6 mounds. bake at 400ºf for 20 to 25 minutes. serve warm with cream or ice cream.","target":"in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place ground chuck in a medium saucepan and cover with water. boil the water until the meat is cooked. drain the ground chuck and then return the meat to the saucepan. add ketchup and chili powder (more if desired) to the meat. cook over low heat until the chili is warmed through.","target":"brown the ground meats, making sure that they are finely crumbled, and drain off excess grease. add all other ingredients. bring to a boil then simmer, stirring occasionally, 1-2 hours or until flavors are well matured and any excess liquid has been reduced. package and freeze in appropriate-sized portions for your household."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes. let stand 5 minutes. cut each potato in half lengthwise; scoop out pulp into a large bowl. discard skins. add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. add eggs; beat until smooth. spoon mixture into a 1 1\/2-quart baking dish; sprinkle with pecans. bake at 350 degrees for 45 minutes or until thoroughly heated.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together milk, 3 tbl sugar and salt. add yeast and stir until dissolved. mix in egg, shortening, flour and 1\/3 cup almonds. beat for 1 minute and cover with damp cloth. allow to rise until double in bulk, 40-60 minutes. beat well and drop into greased muffin tins, 1\/2 full. sprinkle tops with a mixture of remaining almonds and 3 tbl sugar. let rise until double, about 30 minutes. bake in preheated 375* oven for 15- 20 minutes.","target":"turn the oven on to 400 degrees. put the sliced almonds on a cutting board. using a knife, make cuts on top until the almonds are chopped. place them on a cookie sheet and put them in the oven (even if the oven is not preheated yet). let them cook until they are finely toasted. then take them out of the oven to cool. in a medium bowl mix the extract, baking soda, applesauce, and sour cream. mix well. then stir in the splenda, flour, and the cooled chopped almonds. spray 2 cookie sheets (i used the one i had toasted the almonds on) with cooking spray. drop the batter by teaspoonfuls onto the sheets. bake for about 8 minutes or until they are just starting to brown on top and the bottoms are lightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic. add red pepper flakes. raise the heat to medium high. add shrimp and season with a little salt. cook until shrimp is almost done. add wine, cook until alcohol is burned off, about 1 minute. add the lemon juice and butter to finish. garnish with parsley.","target":"preheat oven to 350 degree. place shrimp, wine, melted butter and garlic into casserole dish, sprinkle with bread crumbs. bake 7 to 10 minutes, be careful not to over cook the shrimp. the shrimp are done when they turn pink. (cooking to long will make them tough)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic. add red pepper flakes. raise the heat to medium high. add shrimp and season with a little salt. cook until shrimp is almost done. add wine, cook until alcohol is burned off, about 1 minute. add the lemon juice and butter to finish. garnish with parsley.","target":"preheat the broiler. melt the butter with the oil in a small saucepan over medium heat. add the garlic and saute until fragrant, about 30 seconds. season with salt and pepper. arrange the shrimp in a 9 x 13-inch baking dish and pour the butter mixture over. broil for 5 to 8 minutes, turning and basting once. sprinkle with the parsley and serve, spooning the pan juices over the shrimp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sugar, cornstarch and eggs. beat well with hand mixer. gradually beat in milk, cream and poppy seeds. place in a saucepan and heat until thickened. remove from heat. add vanilla and beat again to form a smooth custard. cool slightly and pour into baked pie shells. cover lightly with waxed paper to keep moist and smooth. refrigerate until custard is set before serving.","target":"preheat oven at 200°celcius. mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed. grind some lemon peel into the dough. butter the baking tray (any form will do but i like to have it in a long one or a gugelhupf one) and put the dough mixture in it. bake the cake for about 45 minutes. check on a needle if it is ready. you can also use orange marmalade--that works great as well. if you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy. beat in the egg and pumpkin. add the flour mixture alternately with the milk, blending well. fold in the chopped ginger. fill paper-lined or greased muffin pans three fourths full. bake in a preheated 350 degree oven for 25 to 30 minutes.","target":"preheat oven to 350°f in a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt. in a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger. using a mixer combine for about 2 minutes on medium. pour wet ingredients into dry and stir until just combined. spray your muffin tins with pam and then fill cups. add decoration if using. bake for 20-30 minutes or until a toothpick comes out clean. allow to cool on a rack for 10 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a soup pot, and sautee chopped onion, leeks and garlic. when veggies are tender stir in flour and mix well. add broth, pumkin, potatoes and spices. bring to a boil and simmer for about 10-15 minutes to combine flavors. puree the soup with an arm mixer or in the blender. if using a blender, return soup to a soup pot. add raisins and cream, mix well. cook over medium heat until raisins soften, about 10 more minutes. serve hot sprinkled with chopped nuts or fresh parsley or cilantro.","target":"melt butter in olive oil over medium heat. add onion and sweat, do not brown. when almost translucent, add garlic and continue sweating until onion is translucent. add all other ingredients. stir, cover and bring to a boil. lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1\/2 hours). turn off heat. when cool enough to not burn out your blender, puree. there will usually be more broth than is needed, soup should be thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300ºf;. mash bananas in a medium bowl. add sugar, brown sugar, and eggs; mix well. add margarine. stir in flour and baking soda. add buttermilk and black walnuts. mix until just moistened. spoon into paper lined muffin tins. bake for 20 minutes.","target":"mash bananas well (there should be no lumps). beat the egg and add to the bananas. add milk and the juice. sift flours, cinnamon and baking powder together. fold flours into the liquid mixture, mix well by hand. spoon into lightly greased muffin tins, filling each about 2\/3 full. bake in a preheated 210 c oven for about 20 minutes until lightly browned and cooked through. remove from oven, lift muffins out of tin and cool on a cake rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 300ºf;. mash bananas in a medium bowl. add sugar, brown sugar, and eggs; mix well. add margarine. stir in flour and baking soda. add buttermilk and black walnuts. mix until just moistened. spoon into paper lined muffin tins. bake for 20 minutes.","target":"heat oven 350 degrees. grease muffins tins or loaf pans. mix bananas, milk, egg, and oil with a mixer. add salt, baking powder, splenda, and sugar; mix. add flours and mix. pour in muffin tins or loaf pans. bake muffins for 30 minutes or loaf pans for 50 minutes. they are done when a knife comes out clean when inserting it into the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine marinade ingredients in a large bowl, mix well. put salmon fillets into a large ziploc bag and pour marinade over them. refridgerate for 6 hours. drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.","target":"combine all ingredients and pour over salmon in a shallow baking dish. marinade for at least 30 minutes, turning at least once. broil at 500 degrees for 7-10 minutes on each side. serve with wild rice and steamed veggies for a delicious healthy meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan, bring vinegar to a boil. remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight. whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes. remove from heat and cool. store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.","target":"place salmon steaks in shallow baking dish. in a small bowl, mix together oil, lemon juice, mustard and garlic; stir in basil; season with salt and pepper to taste. spread mixture over steaks, cover loosely and allow to marinate refrigerated for 1 hour. bake at 375 degrees for 12 minutes or until salmon flakes with a fork, enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the sweet potatoes in a large pot; add cold water to cover by about 1 inch. cover and bring to a boil; reduce the heat and boil gently until the potatoes are tender, about 15 minutes. drain and return the potatoes to the pot. add the remaining ingredients, except preserves, and mash with a potato masher until smooth. add apricot preserves, and stir potatoes well. taste and adjust seasonings. if the potatoes seem dry, add a little more milk.","target":".in medium pot, combine potatoes with enough cold water to cover. bring to boil over high heat. reduce heat to medium. cook until knife easily pierces potatoes (12-15 minutes). drain potatoes well. return to pot over medium-low heat. add cream of coconut. mash until liquid is absorbed and potatoes are mashed but still slightly chunky. remove from heat. stir in scallion, salt, pepper and lime zest until combined. transfer to serving bowl. garnish with coconut flakes and lime slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt 1 cup oleo in a 9x12-inch cake pan. put 4 of the 6 cups of berries or fruit in the pan; spread out evenly. combine sugar, flour, baking powder and milk. pour batter over berries or fruit. sprinkle remaining berries or fruit over top of the batter. sprinkle cinnamon over top. bake at 375° for 40 minutes.","target":"in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: save 1 cup out of cake mix for topping. mix crust ingredients and pat into bottom of 9x13\" pan. mix filling ingredients and pour over cake crust. combine remaining cake mix and sugar for topping and cut margerine into the powder to create a crumbley topping. bake 1 hour, 10 mins. at 350.","target":"1. prick pastry shell with a fork. bake in 450f oven for 8 minute. 2. stir together pumpkin, egg, milk, sweetener, sugar and seasonings. pour into partially baked pie shell. 3. bake in 350f oven for 50 minutes or until center is almost set. cool slightly and then refrigerate. 4. cut into 8 wedges and serve each with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in skillet and brown chicken over medium heat. while chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, tabasco, bay leaf, and thyme in a mixing bowl. remove browned chicken from skillet and season to taste with salt and pepper. add chicken to crock pot and cover with sauce. cover and cook on low for about 8 hours. remove chicken and turn crock pot to high. thoroughly mix corn starch and water, then add to crock pot liquid. place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes. add olives to thickened sauce. place chicken on a bed of rice and cover with sauce.","target":"combine all ingredients in your crock pot, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. note 1: if cooking on high, place celery in dish in microwave with 1 tbsp water, cover and microwave until celery is slightly soft before adding to crock pot. note 2: if soup is a little too thick, add more water and allow to cook for an additional 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more. add the pumpkin and the apple, mix, and then add the stock. bring to the boil, lower the heat and simmer for 40 to 50 minutes. i use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor. add the lemon juice and check the seasoning. serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread. for vegetarian use vegetable stock.","target":"melt butter in olive oil over medium heat. add onion and sweat, do not brown. when almost translucent, add garlic and continue sweating until onion is translucent. add all other ingredients. stir, cover and bring to a boil. lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1\/2 hours). turn off heat. when cool enough to not burn out your blender, puree. there will usually be more broth than is needed, soup should be thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef in skillet. add onion to beef and sautee til tender. mix in salsa, kidney beans, olives, chili powder, salsa and pepper and heat thoroughly. grease 4 qt casserole. layer 1 cup chips 1\/2 of meat mixture, half the lettuce, half the tomato and 1\/3 of the cheese. again layer 1 cup of chips, remainder of meat mixture, lettuce and tomatoes, 1\/3 of the cheese. top with remaining 1\/2 cup of chips and cheese. bake at 350 degrees for 30 minutes. serve with sour cream and more salsa if you like.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef in skillet. add onion to beef and sautee til tender. mix in salsa, kidney beans, olives, chili powder, salsa and pepper and heat thoroughly. grease 4 qt casserole. layer 1 cup chips 1\/2 of meat mixture, half the lettuce, half the tomato and 1\/3 of the cheese. again layer 1 cup of chips, remainder of meat mixture, lettuce and tomatoes, 1\/3 of the cheese. top with remaining 1\/2 cup of chips and cheese. bake at 350 degrees for 30 minutes. serve with sour cream and more salsa if you like.","target":"cook ground beef until browned, and drain. stir in garlic powder. coarsely crush tortilla chips and place in bottom of ungreased 8-inch square pan. spoon hot meat over chips and top with cheese. bake at 350 degrees for 10 to 15 minutes or until heated through. while casserole is baking, prepare taco sauce by stirring together the next 10 ingredients. break up large tomato pieces. remove casserole from oven. sprinkle casserole with shredded lettuce, pour on taco sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients together with hands. roll into balls. microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides. put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low. serve over your favorite pasta or in hoagie rolls with melted cheese on top.","target":"to make the meatballs: preheat oven to 400ºf. mix all ingredients for the meatballs together. shape into balls. place on cookie sheet. bake for 10 minutes or until browned. remove meatballs from oven and place in a casserole dish. turn oven temperature to 350ºf. to make the sauce: stir together ingredients for the sauce and combine with the meatballs in the casserole. bake, covered, for 1 hour. let stand covered for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the first ten ingredients together. mix salt and soda in applesauce just before adding to batter. mix well. bake in a moderate oven until an inserted cake tester comes out clean. (i'm guessing 375 degrees for maybe 35 minutes. this is only a guess since the recipe does not state time and temp).","target":"pre-heat oven to 375°f. coat a 9\"x5\" loaf pan with notfat cooking spray. place all-bran, egg beaters, oil, splenda, water, brown sugar and applesauce in a mixer bowl. stir to blend and let sit 30 minutes. (don't skip this step!). stir remaining ingredients (except nuts and craisins) together in a medium bowl to blend. add to bran mixture and mix on medium speed to blend well. add nuts and craisins. spread batter evenly in pan and bake about 45 minutes, or until wooden pick inserted in center comes out clean. (do not overbake breads or cakes made with splenda or they will dry out too fast!). cool in pan 10 minutes and then remove from pan to wire rack; cool to room temperature. cut into 14 equal slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the first ten ingredients together. mix salt and soda in applesauce just before adding to batter. mix well. bake in a moderate oven until an inserted cake tester comes out clean. (i'm guessing 375 degrees for maybe 35 minutes. this is only a guess since the recipe does not state time and temp).","target":"combine flour, spices, and leveling ingredients in a large bowl. set aside. combine 1\/2 cup butter and sugar in another bowl. beat until combined. add eggs 1 at a time beating well after each addition. add in the applesauce,milk, and vinegar to the butter mixture and mix well. fold the wet mixture into the dry incorporating well. spread out into a greased 13x9 cake pan and bake for 35 minutes at 350°f when cake is cool make the frosting. in a saucepan melt the 1\/3 cup of butter. watch until it begins to brown, once a nutty color remove from heat and pour into a bowl. add powdered sugar, milk, and vanilla and beat until smooth. spread on top of cake and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. beat peanut butter and butter until smooth. add sugar, eggs, and vanilla. mix. mix in flour and salt. stir in 1 cup of the morsels. spread evenly in a 9x13 inch pan. bake 25-30 minutes until lightly browned on sides. pour remaining morsels over top of bars. let stand 5 minutes until morsels are glistening. spread the melted morsels evenly over the top. (if you are using semisweet morsels, sprinkle some granulated sugar over the chocolate.) put sprinkles on, if desired. cool completely and cut into bars.","target":"preheat oven to 350 degrees. place butter, splenda,brown sugar, and vanilla in a mixing bowl. mix with electric mixer until the mixture is light and creamy, 1 to 1 1\/2 minutes. add eggs one at a time, mixing well after addition. add flour, baking soda and salt. mix well. add peanut butter and stir until well mixed. add chocolate and mix briefly. roll cookie dough into 48 balls using approx.1 tablespoon dough per ball. place balls on a ungreased cookie sheet. dip a fork into water and press a crisscross pattern into the top of each cookie. bake in preheated oven for 10 to 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. beat peanut butter and butter until smooth. add sugar, eggs, and vanilla. mix. mix in flour and salt. stir in 1 cup of the morsels. spread evenly in a 9x13 inch pan. bake 25-30 minutes until lightly browned on sides. pour remaining morsels over top of bars. let stand 5 minutes until morsels are glistening. spread the melted morsels evenly over the top. (if you are using semisweet morsels, sprinkle some granulated sugar over the chocolate.) put sprinkles on, if desired. cool completely and cut into bars.","target":"preheat oven to 350°f place butter, splenda, brown sugar and vanilla in a medium mixing bowl. mix on medium speed until well blended. add eggs, one at a time, mixing well after each addition. add flour, baking soda and salt. mix well. add peanut butter and chocolate. mix until blended. roll cookie dough into 48 balls (1 tbsp dough per ball). place balls on an ungreased cookie sheet. dip a fork in water and press a criss-cross pattern into the top of each cookie. bake for 10 - 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees, 300 degrees for glass pan. pour peaches and juice in 13x9 pan. pour milk over peaches. sprinkle cake mix evenly over milk and peaches. slice butter or margaine into thin slices and put on top. bake for 1 hour until golden brown and bubbling. serve warm or cold with vanilla ice cream or frozen vanilla yogurt.","target":"preheat oven to 400. in a large mixing bowl, combine biscuit mix, brown sugar, nutmeg, and cinnamon. using an electric mixer on low, mix in softened margarine until mixture is crumbly. add milk and blend thoroughly. spread batter evenly on bottom of an 8\"-inch square pan coated with cooking spray. place peach slices on top of batter. pour reserved juice evenly over peaches. bake for 30 minutes. slice into 9 equal squares. refrigerate leftovers, then reheat before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel the eggplants and boil them. slice them in a grinder\/ processor. add the eggs, pepper, salt, finely chopped mint leaves, cheese, garlic and onion. add some bread crumbs and a little flour to get some solid texture to the mixture. form in round balls then pat into a pattie shape. slightly flour the outsides and fry the patties in a frying pan.","target":"preheat oven to 425ºf. pierce the eggplant with a fork all around. roast the eggplants for about 40 minutes, until soft and mushy. remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl. add sesoning and mash with 3 tablespoons of the butter. in a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs. dot with remaining 2 tablespoons butter. blend the half and half with the reserved clam juice with hot sauce if using. taste and add seasonings, if needed. pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy. cover with parmesan cheese. bake at 350ºf for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the lamb mince, and then add the onions and carrots. boil the potatoes. combine the lamb, gravy and worcestershire sauce in a tall round pie dish. when the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato. scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty). cook in the oven for 20- 30 minutes.","target":"fry onions in oil and add to mashed potatoes. add margarine and salt and pepper and set potatoes aside. mix ground beef with egg, bread crumbs, salt, pepper, garlic and onion powder. press beef into a casserole dish. layer corn on top of beef. layer mashed potatoes on top of corn. pat down until smooth, crimp edges with fingers. bake at 350 for about an hour. just before serving brush teaspoons oil on potato and broil until nicely browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the lamb mince, and then add the onions and carrots. boil the potatoes. combine the lamb, gravy and worcestershire sauce in a tall round pie dish. when the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato. scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty). cook in the oven for 20- 30 minutes.","target":"preheat oven to 375 degrees. spray an 8-by-8-inch baking dish with cooking spray. in a large skillet sprayed with cooking spray, brown meat. stir in salsa, tomato sauce and brown sugar twin. add green beans and half of the cheddar cheese. mix well to combine. pour mixture into prepared baking dish. in a medium saucepan, bring water to a boil. remove from heat. stir in potato flakes and dry milk powder. add yogurt, parsley flakes, chili seasoning, black pepper and remaining cheddar cheese. mix gently with a fork. spread potato mixture evenly over meat mixture. bake for 20-25 minutes. place baking dish on a wire rack and let set for 5 minutes. divide into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the lamb mince, and then add the onions and carrots. boil the potatoes. combine the lamb, gravy and worcestershire sauce in a tall round pie dish. when the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato. scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty). cook in the oven for 20- 30 minutes.","target":"preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in blender combine all ingredients except ice and garnish and blend well. add ice and blend until thickened and smooth. cover and place in freezer until ready to serve. to serve, pour into 4 glasses. garnish with fresh strawberries if you would like.","target":"thaw and drain strawberries, saving juice. bring 1\/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1\/2 to 3\/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375°f. in a large bowl, combine 1\/2 cup sugar, brown sugar, and butter. beat until fluffy. add peanut butter, vanilla and egg, mix well. in a separate bowl, combine flour, baking soda and salt. mix dry ingredients together with a fork or wire whisk. add dry ingredients to the peanut butter mixture, 1\/2 cup at a time, mixing well. scoop dough with a 1 1\/2-inch cookie scoop. place 2 inches apart on cookie sheets lightly sprayed with pam. dip fork in 1\/8 cup sugar and flatten dough with a crisscross pattern. lightly sprinkle sugar on the cookies. bake at 375°f for 6 to 9 minutes until golden brown. let cookies cool on cookie sheet for one minute. put cookies on wire racks to cool completely before putting in a cookie jar.","target":"in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1\/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the vegetables. add the sugar and pour the lemon juice over the vegetables. toss the salad to coat well. cover with cling wrap and refrigerate till needed- (can be made upto 4 hours in advance). just before serving: in a small pan, heat oil till very hot. remove from fire and add the mustard seeds to the oil. twirl it around so that all the seeds sputter. pour over the salad. add salt, toss the salad and serve immediately.","target":"rince and thinly slice cucumber, in a bowl, mix cucumber, onion and sesame dressing. cover and chill at least 1 hour or up to 1 day. up to 1 hour before serving, layer napa cabbage and red cabbage in a bowl. pour marinated cucumber mixture over the top. sprinkle with green onions, cilantro and sesame seeds. just brfore serving mix well. sesame dressing: in a small bowl or 1 cup measuring cup mix together all of the ingredients for dressing, makes 3\/4 cup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the vegetables. add the sugar and pour the lemon juice over the vegetables. toss the salad to coat well. cover with cling wrap and refrigerate till needed- (can be made upto 4 hours in advance). just before serving: in a small pan, heat oil till very hot. remove from fire and add the mustard seeds to the oil. twirl it around so that all the seeds sputter. pour over the salad. add salt, toss the salad and serve immediately.","target":"shred cabbage in food processor to be very fine and to equal 1 cup. grate carrots to equal 1\/2 cup. add both to an 8 x 8 square dish. drain crushed pineapple, reserving liquid in a measuring cup. add ice to the juice so it will equal exactly one cup. set aside. in a small pan on low heat, heat one cup water. add jello to dissolve and turn off heat. add the pineapple juice\/ice to the pan and stir until ice melts. pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. refrigerate for 2 hours unti firm. cut into 9 square servings and and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the vegetables. add the sugar and pour the lemon juice over the vegetables. toss the salad to coat well. cover with cling wrap and refrigerate till needed- (can be made upto 4 hours in advance). just before serving: in a small pan, heat oil till very hot. remove from fire and add the mustard seeds to the oil. twirl it around so that all the seeds sputter. pour over the salad. add salt, toss the salad and serve immediately.","target":"melt butter in pan. add onion and saute until translucent. add shredded turnip and cabbage and heat for 3 minutes, stirring constantly. add soup stock and seasonings. bring to a boil. reduce heat. simmer 15 minutes. serve hot, float a spponful of sour cream and a dash of paprika on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the vegetables. add the sugar and pour the lemon juice over the vegetables. toss the salad to coat well. cover with cling wrap and refrigerate till needed- (can be made upto 4 hours in advance). just before serving: in a small pan, heat oil till very hot. remove from fire and add the mustard seeds to the oil. twirl it around so that all the seeds sputter. pour over the salad. add salt, toss the salad and serve immediately.","target":"grate cabbage. combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage. toss with oil and lemon juice. refrigerate for at least an hour. taste, and adjust flavors. it should be noticeably lemony but the garlic should be an undertone. some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed. note -- choose a young, green cabbage with a nice, dense head. note -- cabbage can be finely sliced instead of grating it. but i do not recommend pre-sliced, bagged cabbage\/slaw mix because it is too dry. note -- if necessary, it can be made 3-4 hours ahead of the meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. cobblers mixture: sift all dry ingredients. cut in butter until mixture resembles course crumbs. mix milk and beaten egg. add all at once to dry ingredients. stir just to moisten. fruit base: combine cherries, sugar and tapioca. cook until thick and clear about 15 minutes. stir in butter, almond extract and salt. pour hot mixture into 1 1\/2 quart baking dish. drop spoonsful of cobbler topping over hot cherry mixture. bake for 20 minutes or until crust is browned. serve warm with vanilla ice cream or heavy cream.","target":"in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. cobblers mixture: sift all dry ingredients. cut in butter until mixture resembles course crumbs. mix milk and beaten egg. add all at once to dry ingredients. stir just to moisten. fruit base: combine cherries, sugar and tapioca. cook until thick and clear about 15 minutes. stir in butter, almond extract and salt. pour hot mixture into 1 1\/2 quart baking dish. drop spoonsful of cobbler topping over hot cherry mixture. bake for 20 minutes or until crust is browned. serve warm with vanilla ice cream or heavy cream.","target":"preheat oven to 350. in a bowl combine the 3\/4 cup splenda and cornstarch. then mix in the cherries. place the cherries in a 13 x 9 baking pan. in another bowl cream butter and 1 cup splenda. add in milk powder, baking soda, flour, salt, baking powder, and milk. spoon the batter over top of the berries, using a spatula to smooth it out. bake at 350 for 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, combine soup paprika and pepper. place potatoes in a 2 quart baking dish. sprinkle with the cheese. spoon soup mixture over the cheese and potatoes. cover; bake at 400 degrees for 45 minutes. uncover; bake 10 minutes or until potatoes are tender when pierced with a fork.","target":"oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1\/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spoon flour into a measuring cup, level off. blend all ingredients until moistened. beat for 3 minutes. by hand stir in the apples and nuts. pour into a prepared 12 cup fluted tube pan, greased generously with shortening. bake at 325 degrees for 50-65 minutes, until a toothpick comes out clean, when inserted. cool upright, in pan for 15 minutes. place on serving plate. glaze with 1\/2 cup powdered sugar, 1\/4 tsp vanilla and 2-3 tsp. of milk. spoon glaze over cake.","target":"preheat oven to 350°f. spray an 8\" springform pan with vegetable cooking spray. in a small bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg and cardamom. set aside. in a large mixing bowl, beat oil and molasses with an electric mixer on high speed for one minute. add egg and vanilla and blend on high speed 30 seconds. add splenda and beat until smooth. add flour mixture, grated apple, and apple butter. mix until blended. spread batter evenly in pan and bake for 30 minutes. cool on wire rack. remove springform sides from bottom. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spoon flour into a measuring cup, level off. blend all ingredients until moistened. beat for 3 minutes. by hand stir in the apples and nuts. pour into a prepared 12 cup fluted tube pan, greased generously with shortening. bake at 325 degrees for 50-65 minutes, until a toothpick comes out clean, when inserted. cool upright, in pan for 15 minutes. place on serving plate. glaze with 1\/2 cup powdered sugar, 1\/4 tsp vanilla and 2-3 tsp. of milk. spoon glaze over cake.","target":"preheat oven to 350. mix together the sugar and butter until well blended. core, peel and dice the apples. beat the egg, mix in vanilla and walnuts then add to the apples. mix splenda\/butter with the apple mix. sift remaining ingredients and mix into the batter*. grease an 8\" square pan and pour batter into it. cook for 45 minutes, let cool thoroughly before cutting into squares. *batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty! i cut into 12ths, stats are based on 1 square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. mix apples, sugar, spice and lemon together. heat through (either in the microwave or in a sauce pan) until bubbly. stir often. cobblers mixture: sift all dry ingredients. cut in butter until mixture resembles course crumbs. mix milk and beaten egg. add all at once to dry ingredients. stir just to moisten. drop spoonsful of cobbler topping over hot sweetened fruit mixture. bake for 20 minutes or until crust is browned. serve warm with vanilla ice cream or heavy cream.","target":"preheat oven to 350*f. melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool stir together flour, splenda, baking powder, and salt. gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) pour the batter into the pan over the margarine (don't stir). sprinkle with half of the cinnamon. place the apples ontop of the batter. sprinkle with remaining cinnamon. (don't mix) bake in the oven for 30-50 minutes, or until golden brown and bubbly. enjoy with some fat free vanilla ice cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. mix apples, sugar, spice and lemon together. heat through (either in the microwave or in a sauce pan) until bubbly. stir often. cobblers mixture: sift all dry ingredients. cut in butter until mixture resembles course crumbs. mix milk and beaten egg. add all at once to dry ingredients. stir just to moisten. drop spoonsful of cobbler topping over hot sweetened fruit mixture. bake for 20 minutes or until crust is browned. serve warm with vanilla ice cream or heavy cream.","target":"preheat oven to 350. the filling: in a large bowl combine apples, 1\/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract. stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces. pour mixture into a greased baking dish. do not worry about spreading out, it will naturally. place 2 tbs butter on top the apple mixture. the topping: add all remaining ingredients to a mixing bowl and stir until smooth. drop batter by the spoonful over the filling, spreading as even as possible. the batter will spread during baking. bake for 1\/2 hour at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix and refrigerate the vinegar, mayo and sugar for 1 hour. this is the dressing. cook the bacon while the dressing is in the refrigerator. pour dressing over the vegetables and place in refrigerator. allow to cool down for an hour or so and let flavors combine.","target":"in a medium mixing bowl, combine chopped broccoli, bacon, onion, and cheddar cheese. in a small bowl, mix vinegar and sugar using a wire whisk until sugar is dissolved. add mayonnaise and continue to whisk together until uniform in mixture. keep salad and dressing chilled, and pour dressing over salad mixture just prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pastry: in a small bowl mix together margarine and brown sugar until creamy, stir in flour. pat into the bottom of a greased 9x13\" pan and bake 350° for 10 minutes. let cool. in a medium bowl beat together eggs and brown sugar until well blended, mix in the vanilla, flour, baking powder, salt and nuts, spread evenly over pastry, sprinkle with chocolate chips and bake 350° for 20-25 minutes until top is golden. cut into bars.","target":"preheat oven to 350 degrees and spray a 9\" x 9\" cake pan with butter-flavored cooking spray. combine margarine, sour cream and egg in a large bowl. stir in coffee and splenda. add flour, baking powder, baking soda and cinnamon. mix gently to combine. fold in chocolate chips and walnuts. spread batter into pan and bake for 20-22 minutes. place pan on wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in 12 inch skillet. add chicken and sprinkle with salt and pepper. cook and brown on both sides until done. remove from pan. to skillet drippings add shallots, cook 2 minutes. mix broth and cornstarch. add broth, jelly and vinegar to skillet. heat to boiling; cook until thickened. return chicken; heat through.","target":"preheat oven 400 degrees. arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish. pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper. bake the chicken 20 minutes and baste with the vinegar juices. bake 20 minutes more (depending the size of breast) or until juices run clear. serve chicken with juices spooned over them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in 12 inch skillet. add chicken and sprinkle with salt and pepper. cook and brown on both sides until done. remove from pan. to skillet drippings add shallots, cook 2 minutes. mix broth and cornstarch. add broth, jelly and vinegar to skillet. heat to boiling; cook until thickened. return chicken; heat through.","target":"combine flour, salt and pepper in bag or container. add chicken breasts and shake until coated. remove chicken breasts from bag and reserve leftover flour. heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. remove chicken and keep warm. using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds. stir in chicken broth, garlic, vinegar and honey. simmer until thickened enough to nicely coat back of spoon. (note: i usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. just be careful not to overdo it.). return chicken and juices back to pan and coat with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: half freeze london broil (easier to slice) and cut into thin slice. mix marinade: soy sauce, worcestershire sauce, powder garlic, onion salt, powder cayenne pepper and ground pepper. shake cut beef and marinade in a large freezer bag. let beef marinate in freezer bag for 1\/2 hour. using a dehydrator (depending on wattage): dehydrate for 3 1\/2-8 hours. to make hotter add more cayenne pepper and ground pepper.","target":"trim all fat off meat. cut steak in to 4 inch strips. the steak should be about 1\/2 inch thick. it's easier to cut meat partially frozen. pound meat lightly, you don't want it too thin. add all ingredients in a large bowl. mix well. cover and refrigerate overnight (8 hrs). line cookie sheets with tin foil. place steak strips on sheets, don't overlap meat. set oven at lowest temperature. (150-175°f). bake six hours, turning after three hours. jerky is done when meat is dried out, depending on your oven. worth the wait!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim all visible fat from meat. partially freeze. slice with the grain 1\/8 to 1\/4 inches wide and 4 to 12 inches long. combine all remaining ingredients. mix with beef strips. place in a glass dish; cover and refrigerate 8 hours or overnight. lay beef strips in single layers on oven racks with cookie sheets below. bake at 140° to 150° for 10-15 hours or until they are leathery.or use a commercial dehydrator, following manufacturer's directions. with a paper towel, blot any drops of oil from the jerky. place in an airtight container and store in the refrigerator or freezer. yield: 30 servings.","target":"trim all fat off meat. cut steak in to 4 inch strips. the steak should be about 1\/2 inch thick. it's easier to cut meat partially frozen. pound meat lightly, you don't want it too thin. add all ingredients in a large bowl. mix well. cover and refrigerate overnight (8 hrs). line cookie sheets with tin foil. place steak strips on sheets, don't overlap meat. set oven at lowest temperature. (150-175°f). bake six hours, turning after three hours. jerky is done when meat is dried out, depending on your oven. worth the wait!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a gallon size zip-top bag, combine all ingredients except meat. close and shake to mix well. remove all fat from meat. slice meat into very thin strips. this is easier to do if meat is partially frozen. place in marinade and shake and squeeze bag to completely cover meat in marinade. allow to marinate at least overnight. remove meat from marinade and discard remaining marinade. place meat strips on dehydrator trays and dry for several hours. drying time will vary depending on dehydrator and thickness of meat. store in zip-top bags.","target":"trim all fat off meat. cut steak in to 4 inch strips. the steak should be about 1\/2 inch thick. it's easier to cut meat partially frozen. pound meat lightly, you don't want it too thin. add all ingredients in a large bowl. mix well. cover and refrigerate overnight (8 hrs). line cookie sheets with tin foil. place steak strips on sheets, don't overlap meat. set oven at lowest temperature. (150-175°f). bake six hours, turning after three hours. jerky is done when meat is dried out, depending on your oven. worth the wait!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim any fat from meat. chill meat in freezer about an hour. slice across the grain about 1\/4 inch thick. mix marinade ingredients together in large, non-reactive bowl. add meat and stir to coat. refrigerate for 12 hours, stirring occasionally. set dehydrator at 125 degrees f. drain beef and place in single layer on dryer trays. takes from 8 to 10 hours. in some dehydrators, the shelves should be rotated every few hours. if any fat accumulates on surface of meat, wipe off with paper towels. jerky should be dry but flexible when bent. cool thoroughly and store in airtight containers (i store it in the refrigerator.).","target":"trim all fat off meat. cut steak in to 4 inch strips. the steak should be about 1\/2 inch thick. it's easier to cut meat partially frozen. pound meat lightly, you don't want it too thin. add all ingredients in a large bowl. mix well. cover and refrigerate overnight (8 hrs). line cookie sheets with tin foil. place steak strips on sheets, don't overlap meat. set oven at lowest temperature. (150-175°f). bake six hours, turning after three hours. jerky is done when meat is dried out, depending on your oven. worth the wait!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all marinade ingredients together (can add a little water to stretch it out to cover all meat if necessary). cut mean evenly and as thinly as possible with the grain. marinate for 24 hours in the fridge. dump out of bag or container onto a wire race to drain off most of the marinade (some sites said to pat dry, but that seems unnecessary). place meat on the dehydrator racks (over the sink is convenient), then put salt or other dry spices on. store in air-tight container (bags for short term, jars for longer term).","target":"trim all fat off meat. cut steak in to 4 inch strips. the steak should be about 1\/2 inch thick. it's easier to cut meat partially frozen. pound meat lightly, you don't want it too thin. add all ingredients in a large bowl. mix well. cover and refrigerate overnight (8 hrs). line cookie sheets with tin foil. place steak strips on sheets, don't overlap meat. set oven at lowest temperature. (150-175°f). bake six hours, turning after three hours. jerky is done when meat is dried out, depending on your oven. worth the wait!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine worcestershire sauce, soy sauce, onion powder, liquid smoke, salt, garlic powder, and pepper in a large resealable plastic bag. add beef. seal bag and refrigerate overnight. dry in dehydrator according to manufacturer's directions. cool to room temperature. transfer to a plastic bag and store in refrigerator for up to one week.","target":"trim all fat off meat. cut steak in to 4 inch strips. the steak should be about 1\/2 inch thick. it's easier to cut meat partially frozen. pound meat lightly, you don't want it too thin. add all ingredients in a large bowl. mix well. cover and refrigerate overnight (8 hrs). line cookie sheets with tin foil. place steak strips on sheets, don't overlap meat. set oven at lowest temperature. (150-175°f). bake six hours, turning after three hours. jerky is done when meat is dried out, depending on your oven. worth the wait!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. place half the sliced apples in the pastry shell. in a mixing bowl combine the suar, gingersnap crumbs, flour, cinnamon, salt, nutmeg, walnuts and butter and mix until well blended. sprinkle half the mixture over the apples in the pie shell. layer the remaining apples over the crumb mixture. sprinkle with the remaining crumbs. bake 45 minutes. heat the maple syrup to boiling and pour evenly over the pie. bake 15 to 20 minutes longer or until apples are tender.","target":"preheat the oven to 375 degrees. in a large bowl, combine the sugar, flour,cinnamon and nutmeg; mix well, add the apples and toss to coat completely. line a 9\" pie plate with pie crust. pour the apple mixture into the pie plate. in a small bowl, combine the butter and vanilla and pour over the apples. cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired. spray the crust with nonstick cooking spray and bake for 50-55 minutes, or until the crust is golden and the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350°f. cook the broccoli in boiling salted water for 3 minutes. drain and chop. in a large skillet, heat the olive oil. add the garlic and cook over moderate heat until fragrant, about 30 seconds. add the tomatoes, olives and red pepper and cook for 1 minute. add the broccoli; season with salt and pepper. on a lightly floured work surface, roll each piece of dough into a 12 by 9 inch rectangle. spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. top each with half of the feta and parmesan. roll the dough up around the filling; fold in the sides. bake for about 40 minutes, or until brown. let cool slightly then slice and serve.","target":"preheat oven to 350°f (175°c). in a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese. stir well. unroll crescent roll dough, and arrange flat on a medium baking sheet of dough. using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. there should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. spread the filling along the center strip. fold the side strips over filling, alternating strips from each side. pinch or twist to seal. bake in preheated oven for 20 to 25 minutes, until deep golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour and brown sugar in medium bowl. cut in butter to make a crumb mixture. stir in nuts. set aside 3\/4 cup crumb mixture for topping. press remaining mixture into bottom of 8 x 8 baking pan. bake in preheated 350° oven for 15 minutes. cool slightly. combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl. blend until smooth. pour over baked crust. sprinkle with reserved topping. bake an additional 30-35 minutes. cool before cutting into bars.","target":"heat oven to 350 degrees f. coat 13x9-inch baking pan with no-stick spray. mix together graham cracker crumbs and margarine with a fork until evenly moistened. press evenly into bottom of prepared pan. beat cream cheese until smooth using an electric mixer. gradually beat in sweetened condensed milk. add eggs, lemon juice, vanilla, and flour. mix well. pour over graham cracker crust. stir jam until smooth. drop by small spoonfuls over surface of filling. with a knife swirl jam gently through filling to create marble effect. bake 25 to 30 minutes or until center is set. cool to room temperature. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour and brown sugar in medium bowl. cut in butter to make a crumb mixture. stir in nuts. set aside 3\/4 cup crumb mixture for topping. press remaining mixture into bottom of 8 x 8 baking pan. bake in preheated 350° oven for 15 minutes. cool slightly. combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl. blend until smooth. pour over baked crust. sprinkle with reserved topping. bake an additional 30-35 minutes. cool before cutting into bars.","target":"preheat oven to 350. butter a 9\u201D spring form pan and set aside. using electric mixer, beat cream cheese well until smooth. slowly beat in the sweetner. add eggs, one at a time and beat well after each egg. add remaining ingredients, scrape down the bowl and stir to combine. pour cheesecake into prepared pan and smooth the top. bake for 10 minutes. turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. turn off the oven. run a knife around the edge of the pan and return the pan to the oven to cool slowly. don\u2019t worry if the cake is a little wiggly, it will firm up. cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shred cheeses and mix together. put half on bottom of 9 x 13-inch pan (glass pan). put choice of fillings evenly over. then sprinkle with the rest of cheese. beat eggs and milk together and pour over top. bake 1\/2 hour or until brown around edges at 350°f degrees. cool and cut into squares.","target":"in a large skillet saute the chicken in olive oil until no longer pink. remove chicken to a seperate bowl. add wine to skillet and saute onion, garlic and seasonings until onion is translucent. return chicken to skillet and add diced tomatoes, black beans, salsa and splenda. cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. i uncovered the last 5 min or so to reduce the sauce). turn off heat, top with creamed cheese, cover until cheese melts. stir cheese into sauce before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg bowl, combine flour and sugar. cut in butter until you have a fine crumbly mixture. knead dough until smooth, about 7-8 minutes. pat dough into ungreased 15x10 pan. pierce with fork all over. bake at 325* for 25 minutes, until light brown. while warm, cut into squares.","target":"cream butter with sugar in mixing bowl til soft and fluffy. stir in rice flour and all purpose flour until blended. roll on lightly floured board. cut into 1 1\/2\" rounds. place on ungreased cookie sheets. prick with a fork (to form design if desired). bake 325f 25 mins til golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small sauce pan cook poppy seed with honey and 1\/4 cup water for 5-7 minutes. cool. cream butter\/margarine and sugar until light and fluffy. add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. blend in sour cream and vanilla. sift together flour, baking soda, baking powder, and salt. gradually add poppy seed mixture to dry mixture, beating well. beat egg whites until stiff and fold into batter. pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. bake at 350 degrees for 1 hour and 15 minutes. cool in pan for 5 minutes. remove from pan and cool on a wire rack.","target":"mix egg white and milk. add lemon juice. add margarine. set aside. combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest. mix with milk mixture. add vanilla. pour into greased 8 inch square pan. bake at 350f for 30 minutes. while still warm sprinkle with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small sauce pan cook poppy seed with honey and 1\/4 cup water for 5-7 minutes. cool. cream butter\/margarine and sugar until light and fluffy. add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. blend in sour cream and vanilla. sift together flour, baking soda, baking powder, and salt. gradually add poppy seed mixture to dry mixture, beating well. beat egg whites until stiff and fold into batter. pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. bake at 350 degrees for 1 hour and 15 minutes. cool in pan for 5 minutes. remove from pan and cool on a wire rack.","target":"preheat oven at 200°celcius. mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed. grind some lemon peel into the dough. butter the baking tray (any form will do but i like to have it in a long one or a gugelhupf one) and put the dough mixture in it. bake the cake for about 45 minutes. check on a needle if it is ready. you can also use orange marmalade--that works great as well. if you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and 2 cups sugar until fluffy. add vanilla. add eggs, one at a time, beating well after each addition. combine flour, baking powder, soda and salt. add alternately with sour cream, beating lightly after each addition. spoon 1\/3rd of the batter into greased 10 inch tube pan. mix nuts, cinnamon and remaining sugar. sprinkle 1\/3 over batter. repeat layers 2 more times. bake at 350* for 70 minutes, or until cake tests done.","target":"stir together the flour, cinnamon, and splenda. cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.). mix together the eggs, coffee, and milk. stir into the dry mixture to form a soft dough. stir in the fruit and nuts. turn dough out onto a floured board and gently pat into a circle of dough about 1\/2\" thick. cut out rounds with floured biscuit cutter and place them on a greased baking sheet. gently brush tops with milk and sprinkle with sugar. bake in a preheated 400° f oven for 12 to 15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 180c (350f). grease a 24cm spring-form tin- i use a light olive oil spray. in a blender or food processor, crush the biscuits to fine crumbs. melt the margarine over gentle heat. in a medium bowl, add margarine to biscuit crumbs and combine well. pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes. while base is baking, beat eggs together with sugar till light and creamy. add pumpkin puree, tofu, spices and soy milk. blend or process pumpkin mix until smooth. pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok). allow to cool- best served at room temperature or slightly chilled.","target":"preheat oven to 425°f. mix pumpkin, milk, and egg whites until smooth. gradually stir in splenda (1\/4 cup at a time). add the pumpkin pie spice; taste and add more if need be. pour into crust** and spread evenly. bake in the oven for 15 minutes then reduce the temperature to 350°f and bake for another 45 minutes (may vary depending on ovens). let cool and serve your favorite way. **to make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°f for about 5 minutes."}
]